The bench · Ovens
Home pizza ovens, compared
A dough ball is a couple of pounds. The oven is the decision you make once. Here is what each one actually states. An oven is the one purchase you make once. Our cost calculator covers the running cost — what the dough itself sets you back, pizza by pizza.
Almost every oven here claims 500°C, so the stated temperature is not what separates them — fuel, stone thickness, capacity and weight are. A 250g dough ball, which is what most of the doughs on this site are, opens to roughly a 12″ pizza, so a 12″ oven is the baseline and everything above it buys you stone area and heat recovery rather than bigger dinners. Thirteen ovens below, from £199 to £2,000, with external size, chamber, mouth height and stone thickness where the maker publishes them — every figure read from their own product page.
We have not tested these. Every figure below is the manufacturer’s own published specification, quoted and dated. No oven on this table has been through our bench, so there are no verdicts of ours — only what each maker claims, plus any published test we could find. We will not score an oven until we have baked in it.
About the ratings on this page. We have not tested these. Where a seller publishes a customer rating we record it per source, with the count and the month checked — never blended, and never used to order the table. Where a maker publishes no product rating we record their company-wide score instead and label it as such — a Trustpilot score measures delivery and service, not whether the food is any good. Counts under about 20 are marked as too thin to judge. We publish nothing of our own until we have bought the product and cooked with it twice; where we have, the row carries our verdict and who wrote it. Our method.
About the press verdicts. Separately from customer ratings, we looked for reviews by named publications that physically tested each oven, and we list what we found. The scores are not comparable with each other: a 95/100, a five-star section score and a “Recommended” badge are three different things, so we show each exactly as it was published, with the month. Two things worth knowing before you weigh any of them. Every publication listed here earns a commission if you buy through its links — that does not make a review wrong, but it is why we say so on every line. And most of them publish no overall score at all for pizza ovens; TechRadar and Tom’s Guide give section scores or a badge, and Which? keeps its scores behind a membership. TechGearLab is the one outlier we found that states it buys the ovens it tests rather than accepting them free, which is why its harsher marks — 70/100 for the Ooni Koda 2 — are worth more of your attention than a five-star roundup. Four ovens on this table have no published test we could find at all: all three Delivita models and the Ooni Koda 2 Pro.
| Oven | Fuel | Max temp | Fits | Weight | Price |
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| Delivita Diavolo (opens the seller’s site in a new tab)OV-01 | Gas | 500°C | 12″ | 10.5 kg | £199.00 |
Ratings and press
The cheapest oven here and the lightest at 10.5 kg — British-made in Yorkshire. Reaches the same 500°C as ovens six times the price. Delivita publish no chamber or mouth dimensions and no stone thickness, so how much you can get inside it is guesswork. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Gozney Roccbox (opens the seller’s site in a new tab)OV-02 | Gas · wood option | 500°C | 12″ | Not published | £319.99 was £399.99 |
Ratings and press
The oven that started the category. It is also the only Gozney with no technical specification published at all — no dimensions, no weight, no stone thickness — while the Arc, Arc XL and Dome all publish a full table. Takes an optional detachable wood burner. Five-year warranty on registration. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Ooni Karu 2 (opens the seller’s site in a new tab)OV-03 | Wood · charcoal | 500°C | 12″ | 15.3 kg | £349.00 |
Ratings and press
15 minutes to 500°C on wood or charcoal. Gas is possible but the burner is sold separately, so the headline price is not the whole price if you want the convenience. Tall rather than wide — 765mm with the chimney, so measure your shelf. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Gozney Arc Lite (opens the seller’s site in a new tab)OV-04 | Gas | 500°C | 12″ | 12 kg | £349.99 |
Ratings and press
The smallest footprint on this table and the thinnest stone at 12mm. A thinner stone recovers heat more slowly between pizzas, which matters from about the fourth one onwards — worth weighing against the Roccbox at £30 less. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Ooni Koda 2 (opens the seller’s site in a new tab)OV-05 | Gas | 500°C | 14″ | 16 kg | £399.00 |
Ratings and press
14″ capacity at 16 kg. Ooni state the G2 burner cuts stone-temperature swings from 175°C to 85°C between bakes, which is the number that decides whether pizza four is as good as pizza one. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Ooni Volt 2 (opens the seller’s site in a new tab)OV-06 | Electric · indoor | 450°C | 12″ | 17.6 kg | £499.00 |
Ratings and press
The only indoor oven here, the coolest at 450°C and the thinnest stone at 10mm. 450°C still bakes a Neapolitan in 90 seconds on boost, and it doubles as a proving box from 20°C. Plugs into a normal socket at 1600W. If you have no outside space, this is the list. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Ooni Koda 2 Pro (opens the seller’s site in a new tab)OV-07 | Gas | 500°C | 18″ | 30 kg | £599.00 |
Ratings and press
18″ capacity, larger than any dough ball on our tables is meant to make — a 250g ball opens to about 12″. Buy it for the 20mm stone and the heat recovery, not because you need 18″ pizzas. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Delivita Origin (opens the seller’s site in a new tab)OV-08 | Wood | 550°C | 12″ | 42.5 kg | £599.00 |
Ratings and press
The hottest oven on this table at a stated 550°C, and the tallest mouth at 175mm — nearly double the Gozney Arc’s 95mm. That opening is what lets you put a tray or a joint in rather than pizza alone. Wood only, 30 minutes to heat, hand-made in Yorkshire. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Gozney Arc (opens the seller’s site in a new tab)OV-09 | Gas | 500°C | 14″ | 21.5 kg | £599.99 |
Ratings and press
Same 14″ capacity as the Ooni Koda 2 at £200 more and 5.5 kg heavier, for a 20mm stone against 15mm. The 95mm mouth is the lowest here that publishes one: this is an oven for pizza, not for a chicken. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Delivita Flow (opens the seller’s site in a new tab)OV-10 | Gas & wood | 550°C | 14″ | 45 kg | £699.00 |
Ratings and press
Gas and wood in one body without buying a separate burner, 550°C, and the same generous 175mm mouth as the Origin. The heaviest oven here short of the Dome. Delivita recommend 375–400°C for pizza rather than the maximum. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Gozney Arc XL (opens the seller’s site in a new tab)OV-11 | Gas | 500°C | 16″ | 26.5 kg | £799.99 |
Ratings and press
16″ capacity with a lateral rolling flame that mimics a wood oven’s heat pattern. The largest oven here you can still lift alone. Same 95mm mouth as the Arc — wider, not taller. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Ooni Koda 2 Max (opens the seller’s site in a new tab)OV-12 | Gas | 500°C | 20″ | 43 kg | £899.00 |
Ratings and press
Two independently controlled burners across a 24″ × 21″ cooking area — one 20″ pizza, or two 12″ at once. At 43 kg and 800mm wide it is not portable. Buy it if you are tired of serving in relay. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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| Gozney Dome (Gen 2) (opens the seller’s site in a new tab)OV-13 | Wood · charcoal · gas | 500°C | 16″ | 62 kg | £1,999.99 |
Ratings and press
Wood, charcoal and gas from the box, the thickest stone here at 30mm, and a 531mm-tall chamber — three times the Arc’s. 62 kg and nearly a metre tall, so it lives where you put it. Five times the price of a Roccbox that reaches the same stated temperature; what you buy is retention, capacity and everything that is not pizza. Customer ratings — not ours checked September 2026
Press verdicts — who actually tested it
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Finding 004 · Ovens
The number that decides what you can cook is the mouth height, and almost nobody prints it.
Temperature barely separates these ovens. Ten of the thirteen state 500°C, the two Yorkshire-made Delivitas state 550°C — hotter than anything from Ooni or Gozney, at £599 — and only the indoor electric Volt 2 is lower at 450°C, which still bakes a Neapolitan in 90 seconds.
What actually decides whether you own a pizza oven or an outdoor oven is how tall the opening is. The Gozney Arc and Arc XL are 95mm. The Dome is 133mm. The Delivita Origin and Flow are 175mm, which is the difference between a pizza and a tray of vegetables or a chicken. Ooni publish no mouth or chamber dimensions for any of their five ovens, Gozney publish them for three of five but not the Roccbox, and Delivita publish them for two of three.
The second number is stone thickness, which ranges from 10mm on the Volt 2 to 30mm on the Dome and is what decides whether pizza four bakes like pizza one. Neither figure appears in anyone’s advertising.
All specifications read from each manufacturer’s own product page on 7 September 2026. Where a maker does not publish a figure we leave it blank rather than estimate it. Correction, 7 September 2026: an earlier version of this page recorded no maximum temperature for the three Delivita ovens and said the Flow made a 12″ pizza. Those figures are published on the individual product pages, though not on the range page we first read; the Diavolo and Origin are corrected to 500°C and 550°C, the Flow to 550°C and 14″.
Finding 005 · Ovens
Four of these ovens cannot tell you how hot the stone is.
Stone temperature decides the bake, and the Gozney Arc Lite, the Ooni Koda 2, the Delivita Origin and the Delivita Flow all arrive without any way to read it. Delivita say so themselves on the Flow page: “use an infrared temperature gun to check the centre of the stone before cooking”. An infrared gun is around £25, so the real price of an Arc Lite is nearer £375 than £350.
The exception is the cheapest oven on the table. The £199 Delivita Diavolo ships with the temperature gun, a folding peel, a carry case, two gas regulators and a gas canister — the only oven here that includes both a way to measure the heat and the fuel to make it. The £1,999 Gozney Dome includes a digital console and twin meat probes; the £349.99 Arc Lite includes nothing to measure with at all.
Warranty is the other unadvertised gap. Ooni and Gozney both give one year, extended to five if you register within 60 days. Delivita give a lifetime warranty on all three of their ovens.
Box contents and warranty terms read from each manufacturer’s own product page on 7 September 2026. Where a maker does not state a figure we record that rather than assume. Neither Ooni nor Gozney publish a country of manufacture on their product pages; Delivita state “designed and engineered in Britain”.
Which dough fits which oven
Nearly every delivered dough we track is a 220–280g ball, which opens to a 12″ base. That means every oven on this table fits every dough on the site, and the larger ovens simply give you room to work rather than a bigger pizza. If you want a 16″ pizza you need roughly a 450g ball, and nobody in our dough comparison sells one — you would be making it from flour.
Common questions about home pizza ovens
What temperature does a pizza oven actually need to reach?
Less than the marketing implies, and the number on the box is not what separates these ovens. Ten of the thirteen on this table state 500°C, two state 550°C and the one indoor model reaches 450°C — which still bakes a Neapolitan in about 90 seconds on boost. What actually differs is stone thickness and how fast the oven recovers heat between pizzas, because the second and third pizza are where a thin stone gives up.
Will anything other than a pizza fit in a pizza oven?
That is decided by mouth height, and almost no maker prints it. Ooni publish no mouth or chamber dimensions for any of their ovens, Gozney publish them for some but not the Roccbox, and Delivita publish none. Where the figure does exist the spread is large — one oven on this table has a 95mm mouth, which is an oven for pizza and nothing else. If you want to roast a chicken or a tray of vegetables, mouth height is the specification to hunt for before you buy.
Do you need a pizza oven to make good pizza?
No, but you need to change what you are aiming for. A domestic oven at 240 to 250°C with a steel preheated for 45 minutes makes a genuinely good pizza in six to eight minutes; it will not char the rim the way 450°C does. Given a fixed budget, better dough or better flour improves a pizza more than a cheap oven does — the flour in a pizza costs about 30p, and every ball on this site opens to a 12-inch base that fits every oven here.
Are pizza oven reviews independent?
Mostly not, in the sense buyers assume. We looked for published tests of every oven on this table: every publication we found earns a commission when you buy through its links, most publish no overall score for pizza ovens at all, and Which? keeps its scores behind a membership. Four of these ovens have no published test we could find anywhere. We mark the funding model on every verdict we cite, which is why the one outlet that states it buys the ovens it tests rates them noticeably harder than the rest.