Best Pizza Ovens According to r/pizza

"The Igneus Bambino is basically the UK answer to Ooni. Similar performance, sometimes cheaper depending on sales."

"My Bambino hits 500C no problem. Build quality feels solid and it was 100 pounds cheaper than the Ooni Karu."

"Cru Ovens are for people who want American-made quality. More expensive than Ooni but the build is noticeably better."

"The Cru 32 is a great size for most families. American made, heats up well, and the stainless is easy to maintain."

"Both are fun, I really like my roccbox for neapolitan pies and if I want a ny style pizza I'll mix up some balls for the home oven and pizza steel. been having opposite reaction haha, initially wanted to make ny style in the gozney but after realizing the roccbox really doesn't do a awesome job at it I just jumped into neapolitan and I fell in love with the tender airy crust. Great thing about pizza is all styles are fucking good!  "

"The roccbox is relatively cheap, it's not bad for what it is. The biggest problem is the burner flame is at the back, so it's harder to tell how the pizza is cooking in a spot that you literally cannot see. With experience you'll get an idea how soon you need to turn it and check on it. But that's why the Gozney Arc, Gozney Dome, many of the Alfas, and the one Pizza Party Time ovens are more superior to the Roccbox and most Oonis is their burners are all on the side so you can see the pizza progress on the hottest side of the oven."

"I have a pretty good gas oven and a Roccbox, I never cook pizza in the home oven anymore unless it’s a grandma or pan style"

"Beautiful pies! I have the Arc XL too and agree it's an awesome oven. Do you hand mix/knead or use a stand mixer?"

"Nice! Look up foxpizzamarin on instagram. They only use the halo versa for their pizzas, and it bakes amazingly. They’re actually the reason I questioned it. They downgraded from multiple arcs to the halo, and I understand why now haha"

"I’m much more interested in the current oven but I can’t justify it when I have my ARC lol."

"It’s honestly the extreme heat that achieves the bake necessary for Neapolitan. It pushes the dough to rise quickly due to the fast evaporation of the water inside and it gives the chat associated with the style. I baked in my home oven for 15 years before getting a Gozney Dome. I’ve never looked back. I typically bake at between 850-900F."

"I didn’t expect it to be that nice of a NY style out of a gozney dome. Do you know what temp the gozney is cooking at?"

"I wouldn’t. My regular oven warms up my kitchen enough as is when cooking at normal temperatures. And for that price I could get a nice Gozney Dome or something that I’m sure is higher quality."

"It depends on what kind of pizza you want to make. Deep dish, NY, Detroit, generic "American" style like Papa John's, etc. don't require high temps and can be done in a home oven just fine. If you want thin, light, puffy, soft and crunchy crust, you need a pizza oven that can go above 700 F. I personally got a Halo Versa 16 a couple years ago and it was a gamechanger for me. It basically gives me the exact crispy and fluffy crust that I have been chasing in my home oven for years. I get the best leopard spotting on the bottom, and the top will be nice and melty and crispy, but not burned. I can cook a pizza in 2-3 minutes vs 10-15 minutes. That means I can cook pizza for a big crowd of friends and family without having to wait 10 minutes between pizzas while running multiple stones in the home oven that can't keep up with being opened and closed constantly while trying to hold 550F. I find when I am cooking a lot of pizza (12+ pies) a home oven can't keep up at all. The first two or three pizzas come out okay, but after that, all the heat is gone from the stones, and the oven can't stay hot enough while being opened to launch or grab pizzas, so I end up with blonde crust and dried up/burned ingredients. Since I got my pizza oven, I don't have to wait between pies. I can launch one, start stretching and building my next one, and before I can even finish topping the second pizza, the first one is ready to come out. I can pull it, then launch the next one with no refractory period between, and the 20th pizza will be just as crispy and delicate as the first one for hours on end of baking."

"Wood Stone makes the ovens you see in high-end pizzerias. The Mt. Adams is amazing but it's a serious commitment in space and money."

"The propane Ooni is capable of far superior NY style pizza. There’s a learning curve, but that’s what Reddit is for. https://preview.redd.it/kc00l2kjj05g1.jpeg?width=4284&format=pjpg&auto=webp&s=038294b47ecca8f0b390eb669cc9462a66941f36 NY style 18” baked in the Ooni Koda 2 Max."

"Ooni Koda 2 Max. It can actually bake a pizza up to 24” (though very few have attempted it)."

"Last august in Edinburgh at the Fringe festival I had pizza from a food-truck. They used two Ooni Koda 16” on gas. It seemed to work pretty well for them."

"I have a baking steel pro and an Ooni Koda 16. I much prefer the steel for NY style. What I find with the steel is that it's better for even browning across the bottom of the pizza rather than mostly leopard spotting you get with an Ooni. I also think it's much easier to do multiple pizzas with a steel, or at least the thicker version that I have. The ooni has to get back up to temp after each bake. You can make great NY style on both but it takes much more practice and finesse with the Ooni. Also, if you do go the Ooni route, don't buy one without an oven door!"

"Like anything, there's a learning curve. I'm sure some of the early pizzas you made during the pandemic weren't amazing, right? I love my Ooni (Koda 16 - which, size absolutely matters, I do not like the 12), but I've definitely had to play around with times and temps and doughs and all that. Great looking pies!"

"The Alfrescamore is fine for getting into pizza making without spending Ooni money. Don't expect pizzeria results though."

"I started with the Cuisinart before upgrading to an Ooni. It taught me the basics but couldn't get hot enough for true Neapolitan."

"I’ve cooked on both a Ooni Koda 16 and a Solo Stove Pi, and for NY-style pizza, I’d go with the Solo Stove."

"Breville Pizzaiolo! Wanted the Ooni Volt, but they aren’t available here (import only so very pricey) but Breville has a big market in Korea so it was easy enough to get."

"I went with the Pizzaiolo because it was half off on Amazon resale. Couldn't say no to it. The box was messed up but inside everything was still perfectly sealed and packaged. Whoever originally ordered it saw that the box was chewed up and figured that it was ruined, so they sent it back. Their loss is my gain. Years later and it's still going strong."

"It looks fabulous! I have one as well, I love it. I did my research; my son has the Volt but I like Breville products and it was on sale so…. It’s a learning curve but hey, embrace that it looks a little lived in. It’s okay! Enjoy your machine and the fabulous pizza you are making!!!"

"Clementi makes solid Italian ovens. The Gold series is well-built but harder to find stateside than Alfa or Ooni."

"I’ve been experimenting with what temperature I can handle. I recently bought a ninja wood fire oven. It was 199 Black Friday. I have a rectangle cast iron pan that I’m trying out. It’s gets up to 700 degrees. I’m hoping it does the trick for the crispy edges. On a different note I did a whole chicken and it has a smoker box and did some baby back ribs. They definitely didn’t disappoint! I did cook 2-4 frozen pizza on the stone that came with it. Kinda like to season it. I like Chicago home run pizza. They have turned out money. I don’t like using a virgin stone for home made pizza."

"Personally I just use my Ninja Woodfire Oven and I've had incredible results that friends and family have raved about"

"Love seeing other cooks on a halo. It’s my favorite for NY style. I had some of the same issues with the stock stone and 2 things I’ve done that helped are: -replace the stone with a fibrament stone. This holds heat a lot longer and seems to heat more evenly (takes a bit longer to get to temp though) - I always launch directly on the stone (texture is better than starting on a screen) and then slip a screen under when it’s nearly brown enough. This slows down the cooking on the bottom and allows the top to finish. Learned this trick from a guy who used to do killer popups here with a couple halos"

"Ninja Foodi 10-in-1 XL Pro Air Fry Oven It’s kind of pricey but we have literally used it everyday since we purchased it."

"Fun fact: Air fryers reheat pizza better than any other method. I freeze one or two pizzas at a time (pre-sliced). I then remove from freezer, throw it in the microwave for about 30 seconds, just to defrost a little. (Don’t worry, that won’t affect the quality at all.) I then throw it in my Ninja Foodi for 6-7 minutes at 370F (I’m assuming any brand air fryer will work). If you’re looking for a little crispier, go for 8 min at 365-370f. I’m telling you, it is just like eating a slice fresh out of the oven. I don’t settle for shitty reheated pizza, nor do I eat cold pizza. So trust me on this one. Game changer."