Pizza Oven Gifts: Transform Any Backyard Into a Pizzeria

We like the Ooni Karu 16 for its roomy 16-inch deck and true multi-fuel chops—wood, charcoal, or optional gas. In our testing, it climbed toward 950°F and the integrated thermometer helped us track temps, but heat can run hotter in the back, so periodic rotation is key for even bakes. At over 60 pounds, moving it isn’t fun, and the gas burner and other accessories add to the price. Still, its fuel flexibility outshines many propane-only designs.

Versatility is the Bertello Everything Bundle’s calling card: run gas, wood, charcoal, or pellets—and even gas plus wood for flavor and control. We found it reaches around 900–930°F and the bundle’s peel, IR thermometer, gas burner, and cover make it truly ready to cook. The trade-offs are a tight oven mouth and hotter back zone, so 10–11 inch pies and frequent rotation yield better results. There’s no built-in gauge, but the included infrared thermometer fills the gap.

For serious backyard pizzaiolos, the Gozney Dome is a centerpiece oven that hits about 950°F and offers both wood and gas firing. During our review, the massive 16-inch cooking surface and built-in thermometer made it easy to bang out family-sized pies with authentic, fast bakes. It’s heavy and pricey at $1,599.99, and the stand and tools are sold separately, so budget accordingly. If you plan to leave it in a fixed spot, though, the performance and flexibility are hard to beat.

Compact yet mighty, the Gozney Arc rockets to 950°F and cranks out crisp 14-inch pizzas without hogging patio space. We found the built-in thermometer, included gas hose, and regulator make setup straightforward, so you can start cooking fast. Keep in mind it’s propane-only, the low mouth height limits very tall or heavily topped pies, and at $799.99 it’s not the most portable value. If you want simple gas convenience with serious heat, it fits the bill.

Lightweight and portable, the Ooni Fyra 12 is an easy way to bring wood-fired pizza to any backyard. In our testing, its wood pellet fuel blasted the stone to near 950°F, delivering rapid, pizzeria-style bakes on 12-inch pies. Just know it demands attention: you’ll need to keep feeding pellets and monitor the flame during multi-pizza sessions, and it doesn’t include a peel, pellets, or fire starter. It’s also a discontinued model, so availability and long-term support may be limited.

The Solo Stove Pi Prime Bundle is a smart starter kit for gas-fired pizza nights, heating past 950°F and staying relatively portable. During our review, we appreciated that the bundle includes a stainless peel and an infrared thermometer in some packages, offsetting the lack of a built-in gauge. Expect a longer preheat than marketing suggests—our testing saw 20–45 minutes for the stone to hit ideal temps—and you’re limited to 12-inch pies. For small patios or tailgates, it’s an easy win.

The Ooni Karu 12G brings multi-fuel flexibility to smaller spaces, running on wood or charcoal—and gas with the optional burner. In our testing, it heated very quickly and hit high temps for fast, pizzeria-style cooks on 12-inch pies. A few owners report a flimsy fuel-tray/hatch handle and the carbon-steel exterior can discolor or develop light rust if left exposed, so a cover helps. For fast weeknight pizzas with room to grow, it’s a strong value at this price.

Go big with the Gozney Arc XL, which fits 16-inch pies and uses a gas lateral burner plus a heavy stone floor for stable, high heat. In our testing, the integrated digital thermometer simplified temp checks, though preheats ran longer than smaller portables. There’s no wood option for smoke, and peels are sold separately, so plan for add-ons. If you want consistent, restaurant-size results from propane, this is a formidable backyard upgrade.

Pair your oven with the Etekcity Lasergrip 1080 to check stone temps up to 1022°F without guesswork. Our experience shows the adjustable emissivity (0.10–1.00) helps dial in more accurate readings across different surfaces, and the included AAA batteries mean it’s ready out of the box. That said, accuracy can be inconsistent at extreme heat, and some users report premature failures or a finicky laser. If you’re on a budget, it’s handy—just verify readings and shoot multiple spots.

An Ooni Perforated Pizza Peel makes launching and turning pies more smoothly, thanks to its hard-anodized aluminum blade and tapered, slim edge. In our testing, the perforations shed excess flour so the stone stays cleaner and pizzas are less likely to stick or taste burnt. Storage can be awkward because the handle doesn’t fold, and it’s hand-wash only. It’s pricier than basic peels, but the lightweight feel and corrosion resistance make it a worthwhile upgrade.