Best: For beginners

Rating: 9/10

• Fuel: Gas
• Material:  Steel
• Heat: Reaches 500°C
• Pizza size: 12in
• Weight: 9.5kg

We’ve loved this oven ever since it was released in 2019, mainly because it makes everything about outdoor cookery so incredibly simple. Under five minutes from unboxing, we were all set up, with the oven on its way to perfect pizza-making temperature, which because of its internal dimensions took only 20 minutes.

No more than 90 seconds of cooking gave us a 12in pizza with the perfect blend of oozing cheese and crispy toppings, as well as lovely charring around the well-puffed crust. Turning and accessing pizzas also isn’t a problem with the wide-mouthed design meaning that, with the aid of a turning peel, you can move the base around without having to take it out of the oven.

We always seem to get the best results from Ooni’s range on the koda 12, but maybe that’s because we’re just so used to cooking with it by now. In fact, we’ve become so confident that we’ve been expanding our dishes beyond pizza, to trays full of fajita mix – which come out of the oven wonderfully smoky – and even moist and juicy steaks.

As well as being compatible with traditional large propane tanks, for when you’re using the oven at home, the very lightweight (9.5kg) koda 12 will also run on 1lb tanks, making it one of the most portable pizza ovens on the market when you combine it with the £39.99 Ooni carry-case (£39.99, Ooni.com).

Best: Neapolitan oven

Rating: 9/10

• Fuel: Dual fuel
• Material: Unknown
• Heat: Reaches 500°C
• Pizza size: 15 - 16in
• Weight: 58kg

Launched in April 2021, the dome is essentially a scaled-down version of the ovens that Gozney instals in professional kitchens. Although, it’s actually still a sizeable piece of kit with the dimensions of a traditional Neapolitan oven.

We tested the dual fuel version (the purely wood fired option costs £1,199), which reached cooking temperature (500C) in around 50 minutes, tracking the heat build-up with the mounted digital thermometer, which was very accurate. The sizeable opening means that it easily swallows a 15-16in pizza, cooking it in two minutes under a lovely, rolling, golden flame. Alternatively, there’s room for a couple of smaller pizzas and plenty more space for turning the pizza while it cooks for optimum results.

Whatever the size, the dome produced wonderful Neapolitan pizza, with a perfect crust – puffy, airy and delicious to the bite, while the rest of the pizza was classically thin but equally delicious. Similarly, the rib-eye was juicy and there’s plenty of room to roast a chicken too, if you fancy a smoky spin on the traditional Sunday roast.

The insulation was fabulous and added to the stress-free experience as we didn’t have to keep worrying about temperature control, so it’s clear to see why demand for the Dome has been huge. With more stock soon to be released this is a fantastic oven for anyone who wants to take their outdoor cookery up a notch or three.

Best: For multiple munchers

Rating: 8/10

• Fuel: Gas
• Material: Stainless steel
• Heat: Unknown
• Pizza size: 10in
• Weight: 69kg

Okay, so the Verona isn’t going to win any style points compared to some of the other ovens on offer, but it’s like one of those amazing discoveries when you’re on holiday in Italy. A trattoria that doesn’t look very much on the outside, but investigate further and you’ll find it produces delicious food.

Looking more like a traditional BBQ than a pizza oven, the Verona is housed on a stand with a front drawer and cabinet (for utensils and the gas canister), as well as two foldaway prep shelves on either side. Optimum temperature was reached in 45 minutes and there’s plenty of controllability.

The big glass door means you can easily see when your pizza is nearing perfection on the stone at the bottom of the oven. We got a 10in pizza with a crisped base, good crust and just cooked toppings. However, there are multiple cooking surfaces within the oven, with two more racks above the stone, making it easy to cater for pizza and meat lovers alike.

Even though it’s a gas-fuelled oven, it does have a trick up its sleeve in the shape of a built-in wood chip smoker, which makes the pizzas taste more traditional in terms of wood-fired flavour.

Best: Portable pizza oven

Rating: 9/10

• Fuel: Gas or wood fuelled
• Material:  Steel and stone with silicone jacket
• Heat: Reaches 500°C
• Pizza size: 11in
• Weight: 20kg

The Gozney is an old flame of ours (pardon the pun) and we’ve reviewed it before, but it’s still one of the best ovens around if you want to add some portability to your pizza making. It produces a lovely flame, which rolls over the roof of the chamber and has a good reach, creating deliciously, crispy 11in pizzas that need minimal turning thanks to the even heat environment in the oven.

The oven was pizza-ready in around 20 minutes, and the crust was cooked and crispy in two. You can fit the roccbox with a detachable wood burner, but the oven produces a pure golden gas flame, rather than the blue flames that you will see on some inferior ovens, giving the user a real taste of the wood-fired experience.

A little on the heavy side (20kg) to be carried for great distances, it does lend itself well to the car boot, so no matter where you travel you’re never far away from great food.

Best: Multi fuel oven

Rating: 9/10

• Fuel: Wood and charcoal with a gas burner sold separately
• Material: 
• Heat: Reaches 500°C
• Pizza size: 16in
• Weight: 28.4 kg

We reviewed Ooni’s new oven last year and there’s good reason why it’s made the list again – it really seems to represent a culmination of all the knowledge that Ooni has acquired about wood-fired and gas-fuelled outdoor cookery, which has  then been condensed down into this excellent oven.

The full glass door allows you to maintain the temperature and still keep a close eye on what’s cooking, as well as giving a good view of the excellent flame roll that’s created. The front-mounted digital thermometer was spot on, which meant that we had bags of control over the 16in that came out of the oven in around 60-seconds. For the connoisseurs among you, we can confirm our pizza had a superb, crispy base thanks to the dry heat environment that the karu 16 creates.

The pizza stone worked well at drawing the moisture from wet pizza dough, leaving it wonderfully crispy, but still succulent in all the right places. The same was equally true with the control we had over other meats, especially our chicken, which came out of the oven succulently smoky.

Read the full Ooni karu 16 review

Best: For camping

Rating: 7/10

• Fuel: Cook over a stove
• Material: Unknown
• Heat: Reaches 370°C
• Pizza size: 10in
• Weight: 9.54kg

There was a time when you went camping and the most you could expect at meal times was a Pot Noodle, however Vango’s camp chef means you can turn out pizza after pizza using the cookers gas burners. The oven sits on top of the burners and uses them as the heat source to get the 10in ceramic pizza stone up to temperature, which takes around ten minutes on full power, the temperature of which was easily controlled using the gas controls. We found the oven achieved a nice crispy base in around two minutes and a slightly doughier one in 90 seconds, if that’s your preference.

Best: For touring

Rating: 7/10

• Fuel: Unknown
• Material: Steel
• Heat:
• Pizza size: 7in
• Weight: Unknown

As the name suggests, this is the third incarnation of the gas-fired Firepod and we’ve been a big champion of the product from day one. We particularly enjoy how it consistently produces mouth-watering, 7in pizzas with just a couple of turns of the paddle. Ready to cook in just under six minutes you’ll get pizzas with a crispy base, perfectly puffy crusts and well-cooked toppings in around two minutes.

The oven comes with two different lengths of detachable legs, stubby and long, so you can set it up easily at home or use it on days out. One of the things we’ve always loved about the Firepod is the build quality, and the Mk III seems to be the best example of that yet, with 2mm of steel encasing the oven so it can withstand plenty of hard knocks. In addition, the fact it runs on gas means you can plug it into a caravan’s gas socket and cook fresh pizzas while touring.

Although this one is out of stock, you can sign up to be notified once it’s back.

Best: Looking oven

Rating: 9/10

• Fuel: Wood
• Material: Fibreglass
• Heat: Reaches 500ºC
• Pizza size: 12in
• Weight: 30kg

We’ve always really liked the styling of the Delivita with its sleek, shiny fibre glass shell that houses a supremely efficient oven, which after being loaded with wood is ready to go in 25-30 minutes and produces wonderful results. The berry hot effortlessly cooked a 12in base and crust with a lovely bite, evenly melted mozzarella and well-cooked toppings. And the design of the oven imparted a truly authentic woody flavour throughout the whole pizza.

The traditional clay base retains the cooking heat efficiently, acting as a perfect heat sink by storing and radiating heat back into the pizza base and making for a sublime steak. Due to the efficiency of the oven you are left to concentrate on your pizza without fussing with the fuel, which is a blessing, especially if you’re not overly familiar with cooking with fire. There was a wonderfully wood-fired flavour to the bases too, which can be rotated easily inside the oven so you can adjust whether you want them crispy or doughy.

Best: For table tops

Rating: 6/10

• Fuel: Wood
• Material: Cermanic
• Heat: Unknown
• Pizza size: 10in
• Weight: 29kg

We’ve all heard of kamado BBQs, but now kamado pizza ovens are having their moment. It seems only natural as the big bonus of kamado cookery has always been that the ceramic, which is what it’s traditionally made from, ensures that the wood fire gets the oven up to temperature quickly, insulates and maintains the heat. This is perfect for cooking pizza and after setting the fire and getting the Auplex up to temperature in 40 minutes, using the accurate thermometer, we pushed the wood back to reveal a large cooking stone that was able to take a 10in disc of dough.

The stone crisped up our dough and puffed up our crust from beneath, while the ambient heat created by the fire in the ceramic shell was enough to evenly cook the mozzarella to a sufficiently gooey level. The opening was wide enough for us to turn our pizza in the oven, but not so wide that we lost lots of the precious heat through it. And, the fact that the oven sits on two metal legs with heat resistant bamboo handles on either side made it perfect for balcony or table top cooking.