The Pizza Oven Database: 66 Ovens, Every Spec Sourced, Nothing Guessed

Every figure below carries a marker telling you what kind of claim it is. This is the whole point of the page. A spec table that prints a certified rating plate figure and a seller's listing copy in the same font is not a reference, it is a rumour with borders.

Marker counts across the 66 ovens. Peak floor temperature: 27 marked M, 5 marked L, 34 not published. Maximum pizza size: 28 marked M, 18 marked L, 20 not published. Weight: 28 marked M, 38 not published. Burner or power rating: 6 marked C, 2 marked M, 58 not published. Price: 56 live from the Creators API, 6 manufacturer-published for direct-only ovens, 4 not published because the listing was out of stock.

Two more conventions. Peak floor temperature on this site means the temperature of the stone itself at launch, not the air in the dome; see the methodology for why that distinction changes which ovens look good. Max pie is the largest pizza the manufacturer says the oven will cook, which is what the derived columns are computed from.

Alphabetical by brand. Every oven name is a link to the listing or brand page we sourced it from. Prices are live as of August 8, 2026 except where marked M, which are manufacturer-published prices for ovens with no Amazon listing. The table scrolls sideways on a phone.

Six of these ovens are direct only: the Gozney Dome, the Gozney Dome S1, the Solo Stove Pi, the Witt Etna Rotante, the Bertello Grande, and the Ooni Fyra 12. They have no Amazon listing we can verify, so their price column is the manufacturer's published figure and their links go to the brand. They are in the table because a database that quietly drops the ovens it cannot monetise is not a database.

Four ovens show no price at all: the All-Clad 16 inch, the Cozze 17 inch, the Mont Alpi MAPZ-SS, and the Flame King TANUR. All four were out of stock at the pull. We would rather show you a hole than a price that stopped being true in June.

A sticker price tells you what an oven costs. It does not tell you what you are getting, because a $499 oven that cooks a 16 inch pie and a $499 oven that cooks a 12 inch pie are not the same purchase. So we divide.

Forty-two of the 66 ovens have both a price and a published maximum pizza size, so 42 get this number. Here they are, cheapest per square inch first.

Read the two ends of that table together. The Betty Crocker Pizza Maker Plus delivers a 12 inch pizza for $0.38 per square inch and the Breville Smart Oven Pizzaiolo delivers the same 12 inch pizza for $8.84, which is 23.3 times more. The Breville is a far better machine and we say so in our Breville Pizzaiolo review. But 23x is a number worth sitting with before you decide what a pizza oven is supposed to cost.

The pattern by price band is the finding, though. Grouping the 42 by what they cost:

That is a clean monotone ladder across five bands, and the peak temperature column is flat across all of them. Whatever the premium shelf is selling, it is not heat and it is not surface area. It is build quality, insulation, recovery between bakes, door design, and looks, all of which are real and none of which show up in a spec table. Our best pizza oven for the money guide is the argument about where on that ladder to stand; this page is just the ladder.

A BTU rating on its own is meaningless for comparison, because a big oven needs a big burner. Divide it by the pizza it has to heat and it becomes a real number: how much fire is behind each square inch of your pie.

Only eight ovens in the database publish a burner or power rating at all, and every one of those eight figures is carried over from our running-costs study, where it was sourced to a certification manual or a manufacturer spec page and cited individually. Five are gas.

Three are electric, where the comparable figure is watts per square inch.

Two things to take from these tables, and one caution. First, the gas ranking runs almost exactly opposite to the price ranking. The cheapest gas oven with a certified rating, the Ooni Koda 16 at $498.00, has the most burner per square inch; the most expensive, the Gozney Arc XL at $999.99, has the least. Second, all three electric ovens land within 13% of each other, from 14.1 to 15.9 watts per square inch, which is what happens when every product is designed around the same 120 V household circuit. There is no premium electric oven with more heat available, because the wall will not give it one.

The caution: a burner rating is an input figure. It says how fast the oven burns fuel, not how much of that heat reaches the base of your pizza. A well-insulated oven with a smaller burner can hold a hotter stone than a leaky one with a bigger burner, which is very likely part of what the Gozney number is telling you. Nobody publishes a thermal efficiency figure for any pizza oven, so this comparison is honest about fuel going in and silent about heat coming out. If you want the money version of the same arithmetic, that is the running-costs study.

Five fuel classes. Gas is 21 ovens, electric 19, multi-fuel 14, wood 7, wood pellet 5. Each table is ranked by dollars per square inch where we have it.

Gas (21 ovens). The mainstream outdoor shelf and the most consistent segment in the database: of the 15 gas ovens publishing a peak temperature, the median is 950°F and the range is only 850°F to 950°F. Median price $498.95, median $2.48 to $5.20 per square inch depending on where in the shelf you shop. Full ranking in best gas pizza ovens.

Multi-fuel (14 ovens). The widest spread of anything here: prices from $79.99 to $5,472.50 and published peaks from 720°F to 1110°F. This is the segment where the marker column earns its keep, because the highest and lowest temperature claims in the whole database both sit in it and neither has a certification document. Ranked field: best multi-fuel pizza ovens.

Electric (19 ovens). The largest segment by count and the only one where peak temperature genuinely varies with price: of the seven that publish a figure, the range is 700°F to 850°F and the median is 800°F, well below the gas shelf. That gap is the real electric trade-off, and it is why the electric guides talk about bake time instead of temperature. See best electric pizza ovens and best indoor pizza ovens.

Wood (7 ovens). The worst-documented segment in the database by a distance: not one of the seven publishes a peak temperature, and only one publishes a maximum pizza size, so six of the seven have no derived columns at all. That is not an oversight on our side, it is the state of the published record for wood-fired ovens at this price level. Context in best wood-fired pizza ovens.

Wood pellet (5 ovens). Small segment, cheap per square inch, and the only place in the database where a sub-$50 oven appears. Only the Ooni Fyra 12 publishes a peak temperature.

If you have not settled the fuel question yet, that is the wrong page to start on. Start with gas vs wood-fired or the three-way wood vs gas vs electric comparison, then come back here for the numbers.

Sixty-two ovens have a usable current price. The cheapest is $42.50 and the most expensive is $5,472.50, a 129x range, and the median is $299.99. Here is what each tier actually contains.

The tier tables that go with these: under $300, under $500, under $1,000, and over $1,000. The honest summary of all four is in the ladder above: crossing a tier boundary buys you build, not heat.

Only 28 of the 66 ovens publish a weight, and the 38 that do not are almost entirely Amazon-native brands whose listings give a shipping weight or nothing at all. We will not treat a shipping weight as an oven weight, so those rows are blank. What follows is the 28 that publish one, lightest first.

The break point is clear and it is not where the marketing puts it. Eighteen of these 28 are flagged portable by their makers, and their weights run 20.4 lb to 61.7 lb with a median of 34.7 lb. The ten not flagged portable run to a median of 72 lb and a maximum of 220 lb for the Alfa Moderno 2 Pizze. Anything over about 60 lb is a two-person lift and a permanent home, whatever the product page calls it.

The three lightest ovens their makers call portable are the Ooni Koda 12 at 20.4 lb, the Ooni Fyra 12 at 22 lb, and the BIG HORN 12 inch at 24 lb. The heaviest thing anyone still calls portable is the Ooni Karu 2 Pro at 61.7 lb, which is portable in the sense that a car battery is portable. If weight is your constraint, best portable pizza ovens and best pizza oven for camping are the ranked versions of this table.

This is the single most common size question we get, so it gets its own table. Sixteen ovens in the database state a maximum pizza of 16 inches or larger. They cost between $259.90 and $1,499.00, which is a 5.8x range for the same nominal capacity.

Two of those 16 have no price because their listings were out of stock at the pull, so they carry no derived figure. Of the 14 that do, the VEVOR 16 inch and the Pizzello 16 inch are tied at $1.29 per square inch and the Gozney Dome is $7.46, which is 5.8 times more for the same stated pie. That gap is the clearest single illustration of what this database is for: the capacity number is identical, and the price is not remotely.

Going bigger than 16 inches narrows the field to exactly one oven with a published figure, the Ooni Koda 2 Max at 20 inches and $1,298.94, which works out to $4.13 per square inch and is therefore cheaper per square inch than either 16 inch Gozney Dome, and cheaper than the 12 inch Ooni Volt 2 and the 12 inch Gozney Tread. Bigger is not automatically worse value. The ranked guides here are best pizza oven for large pizzas and what size pizza oven do I need.

1. Peak temperature has stopped being a differentiator, and the spec sheet has not caught up. Of the 32 ovens that publish a peak floor temperature, 16 state exactly 950°F. The published range across the entire database is 700°F to 1110°F, a factor of 1.6, while price ranges over a factor of 129. Every oven from $249.00 to $3,199.00 in the gas and multi-fuel segments claims essentially the same ceiling. If a brand is selling you on its temperature number, it is selling you the one thing its competitors already have. What actually varies is how long the floor holds that heat between pizzas, and nobody publishes that at all. Our how hot does a pizza oven get explainer is the long version.

2. The premium is real, and it is not in the numbers. Median dollars per square inch climbs $0.80, $2.20, $3.09, $5.08, $6.46 across five price bands while the temperature column stays flat and, among gas ovens with certified ratings, the burner per square inch actually falls. Everything you are buying above about $500 is insulation, materials, recovery, doors, and design. Those are legitimate reasons to spend money and we recommend ovens that cost that much. They are just not visible in any spec a manufacturer publishes, which means a spec table cannot tell you whether a premium oven is worth it, and any table claiming otherwise is bluffing. That judgement lives in the best pizza ovens and are pizza ovens worth it.

3. The published record gets worse as ovens get cheaper, and that asymmetry is itself a buying signal. Every oven in this database that publishes a certified burner rating is made by Ooni, Gozney, Breville, or Ninja. Not one wood-fired oven publishes a peak temperature. Thirty-eight of 66 publish no weight. The brands that document their products are a small minority, and they are the same brands that hold their prices, honour warranties, and still sell parts in three years. Documentation is not a proxy for cooking performance, but it is an excellent proxy for whether a company expects to still exist. The one figure most worth treating carefully is the highest in the database: 1110°F on a $120.64 multi-fuel oven, a retail-listing claim with no manufacturer document behind it, marked L for exactly that reason.