7 Best Wood Fired Pizza Ovens (October 2026)
The best wood fired pizza ovens include the Big Horn 12 inch multi-fuel for compact outdoor spaces, the Ooni Karu 2 for small-pizza fire cooks, and the Big Horn 16 inch multi-fuel for family pizza nights.
On this page (10 sections)
- How we chose the best wood fired pizza ovens
- The best wood fired pizza ovens for different cooking styles
- What size wood fired pizza oven should you choose?
- Is a multi-fuel oven worth choosing?
- How much heat do you need for your pizza style?
- How should you set up an outdoor wood oven?
- How do you make the first few pizzas easier?
- What else can you cook in a wood fired pizza oven?
- How do you clean and store a wood fired pizza oven?
- Which wood fired pizza oven should you buy?
The Big Horn 12 inch multi-fuel is the best wood fired pizza oven for buyers who want a compact pellet setup with optional fuel attachments. Choose Ooni Karu 2 if you prefer wood or charcoal, or move to a larger oven for shared family pizzas.
The key choice is how you want pizza night to work. A small oven suits individual pizzas cooked in a steady queue, while a larger stone gives you room for bigger pies and more space around smaller ones.
If you're comparing outdoor styles, see our best outdoor pizza ovens and best portable pizza ovens. Our wood vs gas pizza oven guide explains the trade-offs between fuels.
Our picks at a glance
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Best for pizza and sidesCheck it - 5
Best for detail-minded backyard cooksCheck it - 6
Check itPizzello 16 inch propane and wood
Best for mixed-fuel households - 7
Check itEdostory wood-fired patio oven
Best for relaxed patio meals
How we chose the best wood fired pizza ovens
The best wood fired pizza oven matches your fuel, pizza size and cooking routine. We compared those factors alongside temperature controls, storage needs and included accessories.
A high maximum temperature helps with fast, thin-crust pizza, but it doesn't settle the buying decision. A usable cooking station, suitable fuel and enough time to manage the fire matter on every cook.
The top compact pick uses pellets, so buyers who picture feeding split wood into a fire should start with the Ooni options instead. Buyers who want gas as well should compare complete burner packages before choosing.
| Product | Best for | Pizza size | Fuel | Weight | Our score |
|---|---|---|---|---|---|
| Big Horn 12 inch multi-fuel | compact outdoor spaces | 12 in | Wood pellets; optional gas or electric burner | 25 lb | 8.8 |
| Ooni Karu 2 | small-pizza fire cooks | 12 in | Wood or charcoal; optional gas burner | 8.6 | |
| Big Horn 16 inch multi-fuel | family pizza nights | 16 in | Wood pellets; optional gas burner | 42.5 lb | 7.6 |
| Pizzello 16 inch wood-fired | pizza and sides | 16 in | Wood, pellets or charcoal | 7.5 | |
| Ooni Karu 2 Pro | detail-minded backyard cooks | 16 in | Wood or charcoal; optional gas burner | 7.4 | |
| Pizzello 16 inch propane and wood | mixed-fuel households | 16 in | Propane or wood | 7.3 | |
| Edostory wood-fired patio oven | relaxed patio meals | 12 in | Wood | 6.7 |
The best wood fired pizza ovens for different cooking styles
Choose the compact Big Horn for pellet cooking, the smaller Ooni for wood or charcoal, and a larger model when shared pizzas drive the meal. The Pizzello and Edostory designs also serve cooks whose plans extend beyond fast pizza alone.
Big Horn 12 inch multi-fuel
- 12 in pizza stone
- Wood pellets; optional gas and electric burners sold separately
- Folding legs
- 25 lb
A compact pellet oven for smaller pizzas and storage between meals. Separate gas and electric attachments let you add another fuel option later.
Pros
- Folding legs for storage
- Optional gas and electric attachments
- Lighter than the larger Big Horn
Cons
- Gas and electric burners sold separately
- No built-in thermometer
Big Horn 12 inch multi-fuel: compact wood fired pizza oven
The Big Horn 12 inch multi-fuel suits someone who wants to bring out an oven for pizza night, then put it away. Its 25 lb body and folding legs make that routine more manageable than with the larger Big Horn.
The cooking surface is a 12 in square stone, so plan individual pizzas rather than oversized family pies. Smaller dough rounds also give a new cook more space to correct an awkward launch or turn.
BIG HORN gives a maximum temperature of 1,110°F, but that ceiling isn't a target for every dough. Match stone heat to your recipe, and use an infrared thermometer because this oven has no built-in gauge.
Its pellet system needs all-natural hardwood pellets kept in airtight storage. Gas and electric attachments are separate, so choose it for the pellet oven first and treat those as later additions.
Skip it if you want to burn wood pieces or regularly make large pizzas. It fits a compact cooking routine better than a big shared-pizza setup.
Ooni Karu 2
- Uses wood or charcoal
- Optional gas burner sold separately
- Integrated thermometer
- 12 in pizzas
Choose this smaller Ooni for wood or charcoal cooking with a glass door and integrated thermometer. Propane use requires a separate burner.
Pros
- Wood and charcoal options
- Integrated thermometer
- Glass door for watching the bake
Cons
- Gas burner sold separately
- Limited to smaller pizzas
Ooni Karu 2: wood and charcoal for smaller pizzas
The Ooni Karu 2 is the stronger fit for cooks who want to manage wood or charcoal in a smaller oven. Its 12 in format suits couples, individual topping choices and meals served one pizza at a time.
The integrated thermometer helps you follow temperature changes, while the borosilicate glass door gives a view into the cooking area. Keep in mind that an oven reading and the stone's surface temperature answer different questions.
Ooni says it reaches cooking temperature in as little as 15 minutes, with a maximum of 950°F. Leave room in your schedule to establish a steady fire and heat the stone before launching.
An optional propane burner adds another fuel choice, but it comes separately. If gas will be your main fuel, account for that attachment from the start.
Choose it for small pizzas and active fire cooking. Skip it if your usual meal centers on one large pizza shared at the table.
Big Horn 16 inch multi-fuel
- 16 in pizza stone
- Pellet cooking; optional gas burner sold separately
- Built-in thermometer
- 42.5 lb
A larger pellet oven for families who want shared pizzas and more room to work. Its weight makes a planned cooking station useful.
Pros
- Room for larger pizzas
- Built-in thermometer and glass window
- Adjustable combustion-chamber air intake
Cons
- Heavier than the Big Horn 12 inch multi-fuel
- Gas burner sold separately
Big Horn 16 inch multi-fuel: shared family pizzas
The Big Horn 16 inch multi-fuel suits households that want larger pizzas from a pellet oven. Its 16 in stone also leaves more working space when you deliberately make a smaller pizza.
The front thermometer and glass window let you follow temperature and flame without relying only on the open cooking entrance. An adjustable combustion-chamber air intake gives you another part of the fire to manage according to the instructions.
BIG HORN gives a 15-minute preheat to 572°F and a maximum of 1,112°F. Those are different milestones, so don't read the preheat figure as the time needed to reach maximum heat.
At 42.5 lb, it makes more sense on a planned station than as an oven you carry around often. Folding legs help with storage but don't remove the lifting task.
Skip it for frequent solo transport or if you only make small pizzas. A separate gas attachment is available when you want another fuel option.
Pizzello 16 inch wood-fired
- Two cooking levels
- Wood, pellets or charcoal
- Removable center rack
- Pizza peel, stone and cover included
The two-level layout suits meals that include pizza and grilled food. A removable center rack makes space for taller dishes.
Pros
- Two cooking levels
- Multiple solid fuel options
- Includes a peel, stone and cover
Cons
- Different heat zones need separate attention
- No propane option
Pizzello 16 inch wood-fired: pizza with another dish
The Pizzello 16 inch wood-fired suits cooks planning pizza and sides in one outdoor session. Its two cooking levels serve a different purpose from a pizza-only chamber.
Pizzello recommends placing the stone on the hotter lower level. The upper level can hold another dish, but you'll need to judge each food separately rather than expect both levels to cook alike.
Wood, pellets and charcoal are supported fuel choices. The package includes two grill grates, a stone, a peel and a cover, so it covers several basic cooking and storage needs.
The removable center rack makes space for taller food when pizza isn't the plan. That flexibility is useful only if you'll actually roast or grill as part of your routine.
Skip it if fast pizza is your only goal and you don't want to manage separate heat zones. For mixed meals, start with simple sides so they don't compete with launching and turning the pizza.
Ooni Karu 2 Pro
- Fits 16 in pizzas
- Wood or charcoal; optional gas burner sold separately
- Digital thermometer
- Glass door
A larger Ooni for cooks who want a digital temperature display and a full glass door. Its wider cooking area suits shared pizzas.
Pros
- 17 in wide cooking area
- Digital thermometer
- Fully insulated oven body
Cons
- Gas burner sold separately
- Extra cooking space is unnecessary for small-pizza-only meals
Ooni Karu 2 Pro: larger pizzas with a clear view
The Ooni Karu 2 Pro suits cooks who want larger pizzas and more temperature information. Its 17 in wide cooking area accommodates 16 in pizzas, and the mounted digital thermometer displays Fahrenheit or Celsius.
A full glass ViewFlame door lets you watch the bake, while the fully insulated body helps retain heat. These features support active cooking, but they don't remove the need to turn pizza or manage fuel.
Ooni says this model reaches 950°F in 15 minutes and can cook a pizza in 60 seconds. Use those figures to understand its high-heat style, then adjust your pace to the dough and browning in front of you.
Wood or charcoal works out of the box, with the gas burner sold separately. It's a direct step up in cooking room from the smaller Karu.
Skip it if compact storage matters most or you'll only make small pizzas. The extra space earns its place when you want shared pies or more room around the dough.
Pizzello 16 inch propane and wood
- Propane and wood burners included
- 16 in pizza stone
- Fold-up legs
- Carry bag included
Both burners come with this oven, making it a direct choice for households that want propane dinners and wood-fired sessions. A carry bag keeps the transport kit together.
Pros
- Propane and wood burners included
- Larger pizza capacity
- Fold-up legs and detachable chimney
Cons
- Pizzello gives a 25 to 30 minute heat-up time to 752°F
- Both burners and accessories need storage
Pizzello 16 inch propane and wood: both burners included
The Pizzello 16 inch propane and wood suits a household that wants gas convenience and wood cooking from the start. Both burners come with the oven, avoiding a separate burner choice later.
Its 16 in stone serves shared pizzas, while fold-up legs and a detachable chimney help prepare it for transport. The carry bag is useful for keeping the cooled oven ready for a trip.
Pizzello gives a heat-up time of 25 to 30 minutes to 752°F, followed by a pizza bake of about 60 seconds. Plan around the whole session rather than the short bake alone.
A peel, cutter and pellet scoop round out the included kit. Set aside a storage area for the unused burner and tools so changing fuel doesn't become a search for parts.
Skip it if you'll only use wood and have no use for the second burner. It makes the most sense when both cooking routines will get regular use.
Edostory wood-fired patio oven
- 12 in pizza stone
- Wheels and side handle
- Built-in thermometer
- Waterproof cover included
A freestanding wood oven for a dedicated patio spot and a slower cooking pace. Wheels, an ash compartment and included tools support that setup.
Pros
- Wheels and side handle
- Detachable ash storage
- Cover, peel, cutter and cooking accessories included
Cons
- Lower maximum heat than the Big Horn and Ooni ovens here
- Tall frame needs a planned storage spot
Edostory wood-fired patio oven: a slower patio pace
The Edostory wood-fired patio oven suits cooks who want a freestanding patio station and longer bakes. Two wheels and a side handle help move the cooled oven around a suitable outdoor surface.
Edostory gives a maximum temperature of 550°F and a pizza cooking time of 6 to 7 minutes. Choose it for that cooking pace rather than expecting the rapid bake of the hotter ovens above.
Its 12 in stone supports smaller pizzas, and a built-in thermometer helps track chamber heat. The adjustable chimney and air outlet provide ways to manage the fire within the oven's instructions.
A detachable ash area helps with cleanup, and the lower shelf holds wood. The accessory set includes a cover, peel, cutter, brush, glove, pizza stands and baking trays.
Skip it if very fast, high-heat pizza is the goal. Its 62.7 in tall frame also needs a planned home, even though wheels make local moves easier.
What size wood fired pizza oven should you choose?
Choose 12 in for individual pizzas and 16 in when you want larger shared pies. Leave some space around the dough while learning, since the largest pizza an oven accepts isn't always the easiest one to turn.
A larger diameter gives you more food per pizza, but it also means handling a wider piece of soft dough. Make sure your peel, preparation area and serving board suit the pizza size you plan to cook.
Think about how guests will eat, too. Individual pizzas work well for different toppings, while shared pizzas let everyone eat slices together between bakes.
Measure the full cooking station, including space to feed fuel and move the peel. Check required clearances separately from body dimensions, since a table that fits the oven may still leave too little room around it.
Our outdoor pizza oven use guide covers preheating and turning once you've chosen your size. For the wider category, compare gas, wood and electric pizza ovens.
Is a multi-fuel oven worth choosing?
A multi-fuel oven is worth choosing when you'll use both cooking routines. Wood suits an evening built around the fire, while propane can simplify a meal when you want more direct heat adjustment.
Pellets and wood pieces aren't interchangeable just because both come from wood. Buy fuel for the oven's approved system, and don't force oversized pieces into a pellet-fed design.
Separate burners add flexibility, but they also need storage and correct installation. Follow the required shutdown and cooling steps before changing attachments.
The dual-fuel Pizzello includes both burners, while the Big Horn and Ooni gas attachments come separately. That difference matters when planning the complete setup, even if the ovens look similar at first.
For a closer comparison, see gas vs wood fired pizza ovens. If you don't enjoy tending a fire, that fuel decision should come before comparing temperature ceilings.
How much heat do you need for your pizza style?
Choose high heat for thin, lightly topped pizza, and a more measured bake for thicker dough or heavier toppings. The right balance cooks the base and center before the exposed edge burns.
Maximum temperature shows an oven's heat ceiling, not the setting every pizza needs. Dough thickness, moisture and toppings all affect how quickly the top and bottom cook.
A chamber thermometer helps you follow the oven's general heat. An infrared thermometer reads the stone surface, which is useful before launching and between pizzas.
Don't treat a quoted 60-second bake as the total cooking commitment. You still need to light the fire, heat the stone, prepare the pizza and allow the cooking surface to recover between bakes.
If the top browns while the base stays pale, give the stone more time before the next launch. If the base scorches too quickly, let the surface cool toward a more suitable temperature for your dough.
How should you set up an outdoor wood oven?
Set the oven on a stable, heat-safe surface outdoors, with the clearances required in its manual. Keep the work area clear so you can feed fuel, turn pizza and set down hot tools without crossing paths with guests.
Burning wood, pellets or charcoal produces carbon monoxide. Keep these cooking sessions outside, away from enclosed rooms and garages, and don't use a fuel attachment as a reason to change the oven's approved location.
Choose a station height that lets you see the pizza without an awkward reach. Our guide to pizza oven stands and tables explains how to plan support and working space.
Put dough and toppings on a nearby prep surface, with a separate landing area for cooked pizza. Keep children and pets away from the hot oven and the path of the peel.
Before lighting, check that the stone and required parts are correctly fitted. For propane use, follow the manual's connection and leak-check steps before ignition.
How do you make the first few pizzas easier?
Start with small dough rounds and light toppings, then increase size as your launches improve. Managing a steady fire and a modest pizza is easier than learning both with a fully loaded pie.
Prepare toppings before lighting and drain wet ingredients. Large pools of sauce or moisture can leave the center soft while the edge colors quickly.
Stretch one pizza at a time and use enough flour on the peel to prevent sticking. Give it a small shake before approaching the oven, since dough stuck to the peel rarely fixes itself during launch.
Avoid piling on extra flour as insurance. Loose flour can burn on the stone and leave a bitter coating under the crust.
Turn the pizza as it colors, following the oven's guidance and watching the side nearest the flame. Don't use the fast turning rhythm of a very hot oven as a fixed rule for the slower Edostory.
For a group meal, serve the first pizza while preparing the next. Keep watching stone temperature rather than launching back-to-back pizzas simply because guests are ready.
What else can you cook in a wood fired pizza oven?
You can cook meat, fish, vegetables and bread when the oven allows it and suitable cookware fits. The useful limit is space for the food, pan and safe handling, not just the pizza diameter.
BIG HORN recommends a cast-iron pan for non-pizza foods to keep drips off the stone. Check that any pan and its handles can withstand the heat you plan to use.
The two-level Pizzello suits a mixed meal, but different foods need different timing. Start a slower side first or finish it separately rather than rush the pizza to make everything ready together.
Use a food thermometer for meat and other foods that need a safe internal temperature. Chamber heat tells you about the oven, not whether the center of a thick piece of food is ready.
How do you clean and store a wood fired pizza oven?
Let the oven and ash cool fully before cleaning or storage. A short pizza bake doesn't mean the stone, body or fuel tray will cool quickly afterward.
Follow the manual for ash removal, and place ash in a suitable noncombustible container. Don't put warm ash in household trash or leave it beside stored fuel.
Brush loose flour and food from the cooled stone using the recommended tool. Avoid soaking it or applying soap unless its care instructions allow that treatment.
Keep cooking grease off the stone with appropriate cookware. A stain isn't a reason to scrub aggressively or pour water onto a hot surface.
Store fuel dry, protect the cooled oven as directed and keep burner parts together. Check that the stone and inside surfaces are dry before the next fire.
Which wood fired pizza oven should you buy?
The best wood fired pizza oven is the one that fits the meal you'll make most often. Choose by fuel first, then pizza size, then how much equipment you want to carry and store.
- Pick Big Horn 12 inch multi-fuel for compact pellet cooking and occasional moves.
- Pick Ooni Karu 2 for smaller pizzas with wood or charcoal.
- Pick Big Horn 16 inch multi-fuel for larger pellet-fired pizzas.
- Pick Pizzello 16 inch wood-fired for pizza and sides on separate levels.
- Pick Ooni Karu 2 Pro for larger pizzas, a digital display and a full glass door.
- Pick Pizzello 16 inch propane and wood when both included burners will get used.
- Pick Edostory for a wheeled patio station and a slower bake.
Before ordering, settle the stand, fuel storage and space for preparation. Those choices will shape every cooking session as much as the oven itself.
Check our best outdoor pizza ovens for other fuel types, and compare the best gas pizza ovens if propane cooking is your priority.
Our top 3 picks at a glance
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Frequently asked questions
What is the best wood fired pizza oven for most homes?
The Big Horn 12 inch multi-fuel is our compact pellet pick for homes making smaller pizzas. Folding legs help with storage, and separate gas or electric attachments add future options.
Choose a larger model if sharing big pizzas matters more than easy carrying, or Ooni Karu 2 if you prefer wood pieces or charcoal.
Are wood fired pizza ovens hard to use?
Wood fired pizza ovens need active attention because the fire, stone heat and pizza all change during cooking. Start with small pizzas, light toppings and a steady fire before serving a group.
Our guide to using an outdoor pizza oven explains preheating, launching and turning in more detail.
Is wood or gas better for a pizza oven?
Wood suits cooks who enjoy building and tending a fire, while gas suits meals where direct heat adjustment matters more. A dual-fuel oven can serve both routines, but check whether both burners come with it.
Use our wood vs gas pizza oven comparison to match the fuel to your cooking habits.
What wood should you use in a pizza oven?
Use only the fuel type and size approved for your oven, with dry, untreated cooking wood where wood pieces are allowed. The Big Horn 12 inch multi-fuel requires all-natural hardwood pellets, stored airtight.
Our guide to choosing wood for a pizza oven explains fuel selection and why damp fuel causes trouble.
