An outdoor pizza oven makes a great addition to any patio. Pizza ovens are especially useful for entertaining, as they can help feed a crowd of hungry mouths in minutes.
According to a consumer study published this year, Americans spent nearly $19 billion dollars on carry-out pizza in 2019. (Yikes! Do you know what all that extra dough could have gone towards? A new home theater system. A new set of tires. That home improvement project you’ve been putting off.)
The days of ordering pies for delivery are over. Save time, money and hassle by firing up your very own pizza oven!
The Ooni Fyra assumes its place as the new and improved version of the Ooni 3 – which was the world’s first pellet-fueled portable pizza oven. If you’re on the fence about wood pellets, we’ll give you three reasons why you should give it a try: A little bit goes a long way; one six pound bag of pellets can last about 3 hours of cooking! They are a highly efficient cooking fuel, as they light easily and burn clean. And most of all, you get that heavenly, smoky flavor surrounding your pizza.
If you don’t want to be limited solely to pellets, the Bertello takes both charcoal and wood chunks in its spacious fuel tray. While traditional kitchen ovens max out at about 500 degrees Fahrenheit, wood-fired pizza ovens can reach much higher temperatures, which cuts down on cooking time immensely. Bonus: due to the high heat and reduced time, your pizza retains more nutrients and antioxidants. As the reviews say, if you’re not cooking your pizza at 900+ degrees, you’re doing it wrong!
We love the Mimiuo’s compact size and design, which can still take on any standard 12-inch pie. By pulling outer moisture off the dough, it promotes a perfect crunchy crust while the inside is still chewy. The rapid preheating capabilities will put any pizza lover in their “happy place”. Weighing only 20-lbs., this pizza oven is easily transportable and ideal for camping, tailgating or backyard cooking. Its tripod legs are strong and foldable, making assembly a matter of minutes without extra tools.
On a less windy day, open the ventilated oven door to keep a better eye on the pizza’s progress and rotate if needed. Don’t worry, you won’t be sacrificing any heat with the door ajar, as the radiation from the cooking stone and the top of the oven (which has two layers of coverage) support high heat and even distribution throughout the process. The built-in ignition is matchless, and it runs on a one-pound disposable propane bottle, but if you don’t have one on hand, attach the 5’ ft. hose to a regular propane tank. Achieve the brick-oven taste with the convenience of gas fuel.
The Monterey Pizza Oven gives off old-timey vibes with its black enamel-coated construction and tall chimney stack. It’s vertical structure and double wheels allow you to cart it around from one end of the patio to the other fairly easily. Don’t forget to store your extra wood underneath the convenient rack below. And the built-in temperature gauge eliminates the need for an external thermometer. Skip the big, bulky, expensive pizza ovens and opt for a stable, well-constructed one that won’t break the bank.