Pizza Ovens

With an outdoor pizza oven you can bake a pizza with a crisp, lightly charred crust in the garden or on the patio, just like at a good pizzeria. On this page you compare gas pizza ovens and multi-fuel pizza ovens for wood and charcoal, plus the accessories that go with them. For each product you see the key specifications and the current price at the shop. Boender Outdoor does not sell anything itself: you always order from the shop, with their delivery and terms.

What will you find in this category?

• Gas and wood-fired pizza ovens: gas pizza ovens and multi-fuel pizza ovens that you fire with wood or charcoal. The Power source filter lets you switch quickly between the two.
• Pizza oven accessories: pizza stones, pizza peels and turning peels, infrared thermometers, covers and carry bags, and tables to put the oven on.

Gas or wood: which suits you?

A gas pizza oven is the easiest. You connect it to a gas cylinder, turn the dial and once it has preheated the stone is hot enough. You control the temperature with the dial, so you can easily bake one pizza after another. A wood-fired pizza oven needs more attention: you build the fire, add a little wood regularly and keep an eye on the flame. In return you get the smell and the experience of a real wood fire. A multi-fuel oven, such as the Ooni Karu, runs on wood and on charcoal. A separate gas burner is also sold for the Karu, so you can choose.

Which size should you look for?

The size of a pizza oven is often given in inches: a 12 inch oven bakes pizzas up to about 30 cm, a 16 inch oven up to about 40 cm. A smaller oven is lighter, heats up faster and is easier to take with you. A larger oven gives you more room to turn the pizza and lets you bake bigger pizzas or bread. The Pizza size filter shows the size whenever the title or the specifications mention it.

Rotating or fixed stone

In a pizza oven it is hottest on the side of the flame. With a fixed stone you turn the pizza a few times while it bakes, using a small turning peel. On the Witt Rotante models the stone rotates by itself, so the pizza bakes more evenly without you having to keep turning it.

Using gas and wood safely

A pizza oven is for outdoor use only. Never use it indoors, in a garage, in a tent or in any other enclosed space: an oven on gas or wood uses oxygen and can produce carbon monoxide. Place the oven on a stable, heat-resistant surface, away from walls, fences, parasols and anything else that can catch fire. For a gas oven, use the regulator and hose intended for the appliance and the cylinder. In the Netherlands that is usually a 30 mbar regulator, in Belgium often 37 mbar, which is why some ovens are sold in two versions. Check the connection for leaks with soapy water before you light the oven, close the gas cylinder first after use and let the oven cool down completely before you put the cover on. Always follow the manufacturer's instructions.

Useful accessories

With a pizza peel you slide the pizza into the oven and take it out again. A perforated peel lets excess flour fall away, a wooden or bamboo peel is handy for topping the pizza. A turning peel is small and round, for turning the pizza inside the oven. An infrared thermometer measures the temperature of the stone, so you know when you can start. A cover protects the oven from rain and dirt, and on a table the oven sits at a comfortable working height, with room for the peel and the ingredients.

Brands

Here you compare pizza ovens and accessories from Ooni and Witt, and pizza stones and a pizza peel from Weber and Napoleon. Prefer to bake pizza on the barbecue or in a kamado? Take a look at the pizza accessories for the barbecue and the kamados.