Pizza Ovens

Outdoor pizza ovens hit 700-950°F — hot enough to cook a 12" Neapolitan pie in 90 seconds, well above what any home oven or gas grill can reach. Wood-fired ovens (or dual-fuel wood + gas) deliver true leoparded crust and the char that defines Neapolitan style; pure gas ovens skip the fire-tending but never quite match the flavor. Cooking surface size matters more than max temp — a 12" stone limits you to personal pies, 16" opens up sharing pies and small pans. Insulated dome construction retains heat for back-to-back rounds; thin-shell portables cool fast between pizzas. Look for a built-in stone rather than a removable one for even bottom crust, and confirm the ambient-temp gauge is on the dome (not just the door) for accurate reads.

• 700-950°F — 90-second Neapolitan
• Wood = true flavor; gas = convenience
• 16" cooking surface for sharing pies
• Built-in stone, dome-mounted gauge