Collection: Pizza Ovens

Wood-fired or gas: which should you choose?

The first decision is fuel. A wood-fired oven gives you the authentic smoke-and-char flavour of a true Neapolitan pizza, the form whose craft earned UNESCO Intangible Cultural Heritage status in 2017. Wood is the choice for cooks who want the ritual: split the kindling, light the fire, watch the dome heat up, slide the pizza in with a peel. A gas oven gives you push-button heat and reaches cooking temperature in around 15 minutes (versus 25 to 30 for wood), with consistent flame and no need to source seasoned hardwood. Gas suits the cook who wants pizza on a Tuesday evening without the half-hour setup.

A dual-fuel oven runs either way. The Clementi Original Dual Fuel Starter Bundle is the most flexible piece in the collection: gas during the week, wood at the weekend, no compromise either way.

Browse all pizza ovens below → or jump to the brand list further down.

Sizing: how many pizzas per session?

The Igneus Bambino fits a single 10-inch pizza at a time and is the choice for a couple or small family. The Igneus Classico and Adezz Dome fit one 12-inch pizza or two small pies. The Clementi Original and Igneus Pro 750 fit two 12-inch pizzas side by side, the entertaining size for parties of six to ten people. For commercial-grade output (a full restaurant service), the Pro 750 is the closest the catalogue gets.

In practice, a 12-inch oven cooking one pizza at 60 to 90 seconds means around 30 pizzas per hour with one cook working flat out. A 14-inch oven (Clementi Original, Igneus Pro 750) doubles that. Plan to cook in batches with a relay of three or four pizzas in rotation so you can serve hot and keep the next one going in.

Heat-up, cook time and temperature ranges

A wood-fired oven needs around 25 to 30 minutes from cold-light to cooking temperature (around 500°C in the floor and dome). The dome temperature continues to climb after the first pizza goes in, so allow a 5-minute settling period before peak cooking. A gas oven needs around 12 to 15 minutes.

Once hot, a Neapolitan pizza cooks in 60 to 90 seconds. New-York-style pizza at a lower temperature (around 350°C) takes 4 to 6 minutes. Slow-roasted lamb shoulder or whole fish at around 180°C takes the same time as your oven indoors. The same oven handles all three with no kit changes, just by managing how much wood you keep feeding in.

Beyond pizza: smoker and bread oven mode

The dome that cooks a 60-second Neapolitan can also smoke a brisket overnight, bake half a dozen sourdoughs on a Saturday morning, or roast a Sunday joint at slower temperatures. Most wood-fired ovens in this collection retain useful heat for 6 to 8 hours after the fire dies, which is the right window for slow-roasted lamb or pulled pork. Bread bakers tend to use the oven the morning after a pizza session, sliding loaves into the residual heat after the dome has dropped to 200°C overnight. One oven, three or four genuine uses.

Aftercare and seasoning

A new wood-fired oven needs to be "cured" before its first proper cook: small fires in the dome for the first 4 or 5 sessions to drive out residual moisture and let the refractory dome temper. Skip this and you risk cracking. Igneus and Clementi both supply curing instructions with their ovens and we will talk you through it on a working day.

Sweep the floor with a long-handled brush between pizzas to remove burnt flour. Never scrub the dome interior with water or chemicals; the dome cleans itself at cooking temperature.

We've found that customers buying their first pizza oven almost always start with a 12-inch Igneus Classico or the Verona gas oven, then upgrade two or three seasons in to the larger Clementi or Igneus Pro 750 once they know how often they cook. The Bambino is a strong choice for a couple or a balcony, but is too small for regular entertaining.

Brands in this collection

Igneus (British-designed, hand-built in Portugal): the Bambino (10-inch, £849), Classico (12-inch, £999), Classico Pro Bundle (12-inch with peel, brush and cover, £1,149), and Pro 750 (14-inch commercial-grade, £1,699). Standard 1 to 2 year warranty extendable to 3 years on registration, plus full UK parts support. Clementi (Italian wood-fired and dual-fuel): the Original Wood-Fired Starter Bundle (£1,299) and the Original Dual Fuel Starter Bundle (£1,995, both bundles include oven, base, peel, brush and starter wood). Made in Italy in the classic Neapolitan style. Adezz (Dutch corten-steel wood-fired): the Dome wood-fired pizza oven (£1,195) and the Gap outdoor fireplace with built-in pizza oven (£1,895). Lifestyle Appliances (British): the Verona Alfresco gas pizza oven (£718, the budget entry to the category).

Browse the full pizza oven range below →

Free UK mainland delivery, price-match promise

Every pizza oven in this collection ships with free UK mainland delivery, including white-glove kerbside delivery for the larger Igneus Pro 750, Clementi and Adezz pieces. We price-match any UK-registered retailer on the same SKU. Need help choosing between the Bambino and the Classico, or between gas and wood? Use the chat in the corner, we answer in real time on a working day.