Pizza Ovens

Our range includes both wood‑fired and gas‑powered pizza ovens, so you can choose the style that suits how you like to cook. Wood‑fired ovens give that classic, crackling flame and beautifully charred crust, while gas ovens offer clean, consistent heat with the convenience of instant ignition and easy temperature control.

Some models are designed to work with one fuel type only, so it’s worth checking the product details to see whether your chosen oven is wood, gas or, in some cases, multi‑fuel.

Good pizza ovens are built to reach very high temperatures, often in the region of 400–500°C, so you can cook pizzas quickly with a crisp base and tender, lightly charred topping.

Gas models tend to reach cooking temperature in around 15–20 minutes, while wood‑fired ovens can take a little longer as you build the fire and allow the stone and dome to heat through. Once fully warmed, pizzas usually cook in just a couple of minutes, so you can move from dough to plate in no time.

Yes, pizza ovens are designed for outdoor use and can live permanently in the garden, but a little seasonal care will extend their life. Try to keep the oven under cover or use a fitted weather cover when it’s not in use, especially through autumn and winter.

Clear out ash and food debris after a few cooks, and make sure the oven is completely dry before covering it. This helps prevent moisture build‑up and keeps the interior fresh between uses.

Day‑to‑day care is very straightforward. Once the oven is cool, brush out any ash or loose debris from the floor and firebox, and wipe the exterior with a soft, dry cloth. For more stubborn marks, a little warm, soapy water on a soft cloth will usually do the trick.

Avoid harsh chemicals or abrasive brushes inside the oven, as these can affect the stone and finishes. With regular, gentle cleaning and a good cover when not in use, your oven will stay in excellent condition for many seasons of cooking.

Most home pizza ovens are designed to cook one pizza at a time, which keeps things simple and ensures each pizza cooks quickly and evenly. The high heat and focused flame mean you can still move through a whole party’s worth of pizzas in a short space of time.

Larger, built‑in or restaurant‑style ovens may have a bigger cooking area that can take two or more pizzas at once, but for most garden setups, one at a time is the norm and gives excellent results.

A pizza oven is wonderfully versatile once you’re familiar with how it behaves. The intense heat and radiant dome make it ideal for flatbreads, naan and focaccia, as well as blistered vegetables, roasted meats and even seared fish.

As the fire dies down and the oven cools slightly, it becomes a brilliant slow‑roasting environment for bread, casseroles and desserts. Think of it less as a “pizza only” appliance and more as a compact, wood‑ or gas‑fired oven for all kinds of outdoor cooking.

Pizza ovens get very hot, so they should always be placed on a stable, heat‑resistant surface such as a stone patio, paving, or a purpose‑built oven table or stand. Using an oven directly on a wooden deck or table is not recommended unless there is a suitable heat shield or non‑combustible base in place.

Keep a safe clearance from walls, fences, planting and any flammable materials, and never leave the oven unattended while in use. If you’re unsure about your setup, it’s always best to move the oven to a more suitable, solid surface.

Most ovens arrive part‑assembled, with just a few simple steps to complete, such as attaching legs, fitting a stand or connecting a gas regulator. Clear instructions are included, and the process is designed to be quick so you can start cooking as soon as possible.

Larger or more complex ovens may take a little longer, but nothing too demanding. If you’d rather not do it yourself, a professional or handy friend can usually have everything set up in a short time.

Think about how you’ll use it and how many people you typically cook for. If you’re mostly making pizzas for two or three, a compact tabletop or small freestanding oven will feel perfectly generous and easy to handle.

For larger families or regular entertaining, a bigger oven with a wider cooking area and stronger heat retention is worth considering. It’s also helpful to think about where it will live – a smaller oven suits compact patios and balconies, while a larger model can become the centrepiece of an outdoor kitchen.

Yes, a good cover is one of the simplest ways to protect your investment. A fitted, weather‑resistant cover keeps rain, dust, leaves and bird mess off the oven, helping to preserve both the exterior finish and the interior stone.

Make sure the oven is completely cool and dry before covering it, and check occasionally that no moisture has collected inside. A cover used consistently will keep your oven looking smart and ready for the next cook.

At the very least, a good pizza peel makes life much easier. A wooden peel is ideal for launching raw pizzas, as the dough slides off smoothly, while a smaller metal turning peel is perfect for rotating pizzas as they cook.

An infrared thermometer is also very useful if you want to know exactly how hot your stone is before you start. From there, you might add a brush for cleaning, a log hook or tongs for wood‑fired ovens, and a simple cutter or knife for slicing once the pizza is out of the oven.