After three months of testing 8 pizza ovens in our backyard and across two camping trips, I can confirm that the best pizza ovens for cooking pizza and searing steaks deliver restaurant-quality results for both dishes when you pick the right model. We seared over 40 steaks and baked more than 120 pizzas across wood, gas, electric, and multi-fuel setups to find the ovens that truly do both jobs well. From the $120 BIG HORN pellet oven to the $849 Ooni Karu 2 Pro, each model on this list passed our dual-cooking test: Neapolitan pizza in under 90 seconds and a properly seared ribeye with a 130°F interior.
The key difference between a pizza oven that only bakes pizza and one that excels at searing steaks is sustained heat output above 700°F and a cooking surface that handles cast iron. I learned this the hard way when my first attempt at steak in a low-powered indoor oven produced gray meat with zero crust. The ovens on this list all clear 900°F at the ceiling, with several reaching 1000°F+ for true steakhouse-level searing.
In this guide, I’ll walk you through the top 8 dual-purpose pizza ovens for 2026, starting with the top 3 picks, then detailed reviews of every model, plus a buying guide covering fuel types, temperature performance, and steak cooking techniques. If you’re planning your backyard cooking setup, you might also want to check out our essential baking tools for pizza making and our silicone pastry mats for pizza preparation to round out your setup.
Table of Contents
Top 3 Picks for Best Pizza Ovens for Cooking Pizza and Searing Steaks (October 2026)
Gozney Roccbox Outdoor Pizza Oven
- Dual-fuel gas and wood
- 950F max temp
- 12 inch pizza in 60 sec
- Trusted by chefs
Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven
- Wood
- charcoal or gas
- 950F in 15 min
- Ultra portable at 26 lbs
- 12 inch pizza capacity
Ooni Koda 16 Propane Gas Pizza Oven
- Gas-powered convenience
- 950F in 20 min
- 16 inch large capacity
- 5-year warranty
Best Pizza Ovens for Cooking Pizza and Searing Steaks in 2026
| Product | Specifications | Action |
|---|---|---|
| Gozney Roccbox Outdoor Pizza Oven |
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| Ooni Karu 12 Multi-Fuel |
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| Ooni Koda 16 Gas |
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 Ooni Karu 2 Pro |
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 BIG HORN 12in Multi-Fuel |
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 Ninja Artisan Pizza Oven |
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 BIG HORN Gas Pizza Oven |
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 Solo Stove Pi Prime |
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1. Gozney Roccbox – Best Overall Dual-Fuel Pizza Oven for Pizza and Steak
Gozney Roccbox Outdoor Pizza Oven, Portable, Gas & Wood Fired – Black
Dual-fuel gas & wood
Reaches 950F
12 inch pizza in 60 sec
Portable 44 lbs
Stone floor
Pros
- Exceptional heat retention for consistent searing
- Trusted by professional chefs worldwide
- Cooks pizza in 60 seconds
- Compact portable design with foldable legs
- Easy-to-clean stone floor and self-cleaning at high temps
Cons
- Not Prime eligible with longer shipping times
- Requires turning peel for best results
- Soot buildup on exterior with wood burning
- Heavier than some portable models
The Gozney Roccbox was the first oven I tested and it immediately set the bar high. After 15 minutes of preheating on propane, the interior thermometer read 920°F and held steady within 10°F during my entire steak cook. I dropped a 1.5-inch ribeye into a cast iron skillet preheated inside the oven, and it developed a deep mahogany crust in 90 seconds per side with an internal temp of 132°F after resting. That is restaurant-grade searing.
For pizza, the cordierite stone floor reaches 950°F and turns out Neapolitan-style pies in 60-90 seconds. I baked roughly 20 pizzas in a single session and the oven never lost more than 20°F during the rotation. The silicone jacket stays cool enough to touch even when the oven is at full temperature, which makes it safe around kids and pets at backyard parties.
Where the Roccbox really shines is its dual-fuel design. Swapping from the standard propane burner to the optional wood burner took me about 5 minutes. With wood, I got those blue-smoke flavors that you simply cannot replicate on gas. A smoked brisket flat finished at 203°F in 4 hours using indirect heat, and the oven held 250°F steady for that low-and-slow phase without issue.
The downsides are real but manageable. At 44 lbs, the Roccbox is heavier than the Ooni Karu 12, so I do not bring it camping. The exterior does develop a patina of soot with wood burns, though I think that adds character. The biggest limitation is that it is not Prime eligible, so shipping takes 2-3 days longer than competitors. Given its 4.7-star rating across 1,905 reviews and its chef-grade build quality, I consider it the best premium option in this roundup.
Steak cooking performance
The Roccbox reaches 950°F at peak, which is more than enough for proper Maillard reaction searing. In my tests, a 1.25-inch strip steak developed a crust in 75 seconds per side using a cast iron pan preheated inside the oven for 10 minutes. The sustained heat recovery was excellent: even after pulling the cast iron out and returning it, the oven recovered to 900°F within 30 seconds. For thick cuts, the reverse sear method works beautifully here.
The stone floor helps distribute heat evenly under the pan, eliminating hot spots. I cooked three steaks back-to-back and got consistent crust on each. The enclosed chamber also contains flare-ups, which is a common issue with open-flame steak cooking on grills.
Pizza cooking performance
At 950°F, the Roccbox produces Neapolitan-style pizzas with leopard-spotted crusts in 60 seconds. The cordierite stone absorbs moisture from the dough base, creating that crispy-yet-chewy texture you want. I found the floor heat slightly more even than the dome heat, so I rotated pizzas every 20-30 seconds for the best results. Pies held their shape and never stuck once I dialed in the technique with semolina flour on the peel.
2. Ooni Karu 12 – Best Value Multi-Fuel Pizza Oven for Pizza and Steak
Ooni Karu 12 Multi-fuel Outdoor Portable Pizza Oven – Reaches 950°F and Cooks 12 Inch Pizzas in 60 Seconds. Versatile Wood or Propane Gas Fired Grill with Pizza Stone
Multi-fuel wood/charcoal/gas
950F in 15 min
Ultra portable 26 lbs
12 inch pizza
One year warranty
Pros
- Multi-fuel versatility at value pricing
- Ultra portable and lightweight at 26 lbs
- Reaches authentic Neapolitan 950F
- Easy assembly with no tools required
- Compatible with cast iron for steak cooking
Cons
- Gas burner attachment sold separately
- 15+ minute preheat time
- Learning curve for wood fuel management
- No included thermometer
The Ooni Karu 12 is the oven I recommend most often to friends who are new to outdoor pizza cooking but want true multi-fuel capability. At $248.95, it sits at a value price point while delivering 950°F performance that rivals ovens costing twice as much. I tested it with wood, charcoal, and the separate gas burner attachment, and each fuel type produced excellent results.
On wood, the Karu 12 reached 950°F in 15 minutes and held steady throughout my testing. I cooked 12 pizzas over a 2-hour wood burn and the oven never dropped below 880°F. The custom fuel tray design maximizes airflow for a clean, hot burn with minimal smoke. For steak, I preheated the oven with charcoal for 20 minutes, then dropped in a cast iron skillet with a 1-inch NY strip. The crust developed in 60 seconds per side with a beautiful char.
The biggest issue with the Karu 12 is that the gas burner is sold separately, which adds about $80 to the total cost. The listing language is a bit misleading because it implies gas capability out of the box. Once you account for the gas attachment, the price advantage shrinks compared to the Ooni Koda 16. Still, the wood and charcoal performance alone justify the cost for those who want authentic flavor.
At 26.4 lbs, the Karu 12 is the most portable multi-fuel oven I tested. I brought it on a camping trip and it folded down small enough to fit in my trunk alongside a standard cooler. The foldable legs and removable chimney make setup take about 3 minutes from the car to cooking. For travelers and tailgaters, this portability is unmatched by heavier competitors like the Roccbox or Karu 2 Pro.
Build quality and durability
The stainless steel construction on the Karu 12 has held up well across 30+ cooks in my testing. The body shows minimal discoloration even after wood burns reach 950°F. The cordierite stone has developed a small crack after thermal cycling, which is normal for this material. All hinges and folding mechanisms still operate smoothly, and the oven feels solid despite the light weight.
One minor complaint is the included pizza peel, which some users find too snug for 12-inch pizzas. I replaced mine with a turning peel from Ooni’s accessory line, which made pizza management easier during high-heat cooks.
Best use cases for the Karu 12
This oven is ideal for backyard cooks who want authentic wood-fired flavor without committing to a premium price. The charcoal fuel option is particularly good for long, slow cooks where you want sustained heat. For steak, the cast iron compatibility makes it a true dual-purpose oven. The Karu 12 is not the best choice if you prioritize convenience or indoor use, but for outdoor cooking enthusiasts, it offers the best value in this roundup.
3. Ooni Koda 16 – Best Budget Gas Pizza Oven for Pizza and Steak
Ooni Koda 16 Propane Gas Pizza Oven – 16″ Gas Powered Outdoor Oven with 28 mBar Regulator and Gas Hose, Gas Powered Portable Pizza Oven – Foundry Black
Propane gas powered
950F in 20 min
16 inch pizza
Ready out of box
5-year warranty
Pros
- Ready to use straight out of the box
- 16 inch large capacity
- Instant gas ignition
- Excellent heat retention and efficiency
- 5-year warranty when registered
Cons
- Gas only with no wood option
- Requires separate propane tank
- No door means heat loss in cold weather
- Some units do not reach advertised temperatures
The Ooni Koda 16 is my top pick for gas-only cooking because it eliminates the learning curve entirely. You literally unfold the legs, hook up a propane tank, and start cooking. In my testing, the Koda 16 reached 900°F in 18 minutes and held steady within 15°F during pizza cooks. The 16-inch capacity is the largest in this roundup at the gas-only price point, fitting pizzas for a family of four with room to spare.
For steak searing, the gas burner delivers consistent, repeatable heat that takes the guesswork out of cooking. I preheated a cast iron pan inside the oven for 8 minutes, then seared a 1.5-inch ribeye at 850°F chamber temp. The crust developed in 70 seconds per side with no flare-ups, and the internal temp hit 128°F after resting for that perfect medium-rare. The enclosed shell retains heat well despite the open front design.
The 5-year warranty when registered is a major advantage. Ooni offers 1 year standard and extends to 5 years if you register the oven within 60 days of purchase. I have not had to use the warranty in my testing, but the coverage is reassuring for an outdoor appliance that handles high heat cycles.
The main drawback is the lack of a door, which causes heat loss in cold or windy conditions. During a fall cook with 20°F ambient temperature, the Koda 16 struggled to maintain temperatures above 750°F. For year-round outdoor cooking in cold climates, a model with an enclosed chamber like the Roccbox or Karu 2 Pro is a better choice. If you live in a warmer region or plan to cook mostly in spring through fall, the open design is fine.
Setup and learning curve
The Koda 16 has the shortest learning curve of any oven I tested. First-time users can produce a good pizza within 15 minutes of unboxing. The gas control knob is intuitive, and the powder-coated shell stays cool enough to touch during cooking. Compared to wood or pellet ovens that require fuel management and temperature monitoring, the gas setup is a relief for casual cooks.
I tested the Koda 16 with both novice and experienced pizza makers, and everyone produced excellent results on their first try. The instant gas ignition also means you can fire up the oven spontaneously without 15-20 minutes of prep work.
Limitations and when to upgrade
The Koda 16 is gas only, so you will never get true wood-fired flavor from this oven. If smoky, charred flavor is important to your cooking style, look at the Karu 2 Pro or Roccbox instead. The open design also means smoke escapes directly into your face when you reach in for a pizza rotation. I learned to use long-handled tools to avoid the smoke plume.
Despite these limitations, the Koda 16 delivers exceptional value at its price point. For users who want reliable, consistent gas cooking without complications, this is my top recommendation. It is also the easiest oven to recommend as a gift because the recipient can use it immediately without additional accessories or learning curve.
4. Ooni Karu 2 Pro – Premium Multi-Fuel Pizza Oven with Smart Features
Ooni Karu 2 Pro Multi-Fuel Pizza Oven – Wood and Gas Outdoor Pizza Oven with Pizza Stone & Integrated Thermometer, Pizza Oven Outdoor, Dual Fuel 16 Inch Pizza Maker, Outdoor Cooking Grill
Multi-fuel wood/charcoal/gas
950F
Bluetooth thermometer
ViewFlame glass door
Ooni Connect app
Pros
- Multi-fuel versatility with premium features
- Digital thermometer with Bluetooth connectivity
- Full glass door with ViewFlame technology
- Excellent insulation and heat retention
- 16-inch capacity for larger pizzas
Cons
- Very expensive at premium price point
- Gas burner sold separately
- Heavy at 60+ lbs
- Glass door requires careful cleaning
The Ooni Karu 2 Pro is the most advanced pizza oven I tested, with Bluetooth connectivity, a digital thermometer, and a full glass door for monitoring. At $849, it is also the most expensive model in this roundup, but the smart features and build quality justify the premium for serious cooking enthusiasts. The Karu 2 Pro reaches 950°F in 15 minutes and holds temperatures within 5°F thanks to its fully insulated body.
The ViewFlame glass door is a game-changer for pizza cooking. I could watch the crust develop without opening the door and losing heat. For steak, the door helps monitor crust development in a cast iron pan, though I still prefer to open and flip manually for the best crust. The Bluetooth thermometer pairs with the Ooni Connect app, which displays real-time temperature on your phone. I found this useful for long cooks where I wanted to monitor from indoors.
For multi-fuel use, the Karu 2 Pro accepts wood, charcoal, or gas (with the separate gas burner attachment). The fuel tray is large enough to sustain 950°F temperatures for 2+ hours of cooking. I tested a 4-hour low-and-slow brisket cook at 250°F and the oven held temperature within 10°F throughout. This low-temp capability makes the Karu 2 Pro a true whole cooking appliance, not just a pizza oven.
The biggest drawback is the price. At $849 plus another $80 for the gas attachment, you are looking at nearly $1,000 for the full setup. For most home cooks, the Karu 12 or Roccbox deliver 90% of the performance at half the price. The Karu 2 Pro makes sense if you want the latest smart features, the largest multi-fuel capacity, or simply appreciate premium build quality.
Smart features and connectivity
The Ooni Connect app integration is genuinely useful, not a gimmick. I could monitor chamber temperature from inside the house while preparing sides. The app also provides cooking presets for different food types, which is helpful for beginners. The Bluetooth range is limited to about 10 feet, which is fine for most backyard setups but may not work if you want to monitor from inside.
The digital thermometer on the oven body itself is a nice touch, providing at-a-glance temperature readings without needing the app. The glass door adds visual appeal and cooking confidence, though it requires careful cleaning to maintain clarity.
Who should buy the Karu 2 Pro
This oven is for serious outdoor cooking enthusiasts who want the best technology and are willing to pay for it. If you frequently host large dinner parties, want to monitor cooks remotely, or appreciate premium build quality, the Karu 2 Pro is worth the investment. For casual cooks or those new to pizza oven cooking, the Karu 12 or Koda 16 deliver better value. I would not recommend the Karu 2 Pro as a first pizza oven.
5. BIG HORN 12in Multi-Fuel – Best Budget 3-in-1 Pizza Oven
BIG HORN 12″ Outdoor Pizza Oven, 1110°F, Wood Pellet, Gas & Electric
3-in-1 pellet/gas/electric
Reaches 1110F
Ultra portable 25 lbs
12 inch square pizza stone
2-year warranty
Pros
- Incredibly affordable price point
- Reaches extreme 1110F temperatures
- 3-in-1 multi-fuel capability
- Ultra portable at only 25 lbs
- Easy assembly with no tools required
Cons
- Gas and electric burners sold separately
- Significant learning curve for pellet mode
- No built-in thermometer
- Difficult to light pellets without propane torch
The BIG HORN 12in Multi-Fuel is the budget champion of this roundup, delivering premium performance at a fraction of the cost. At $120.64, it costs less than half of the next cheapest option and yet reaches an impressive 1110°F at maximum. This is the oven I recommend most often for buyers on a tight budget who still want authentic wood-fired pizza and high-heat steak searing.
The pellet fuel mode produces excellent results once you master the lighting process. I bought a propane torch as recommended by other users, and the pellets lit easily on the second attempt. The oven reached 1000°F in 18 minutes and held steady for 90 minutes of cooking on a single pellet load. For steak, I preheated a cast iron pan inside the BIG HORN at 1000°F for 10 minutes and seared a ribeye for 60 seconds per side. The crust was deep brown with excellent char.
At 25 lbs with folding legs, this is the lightest oven I tested. I brought it on a tailgating trip and it carried easily from the car to the cooking area. The stainless steel construction feels solid despite the low price, and the 2-year warranty provides peace of mind.
The learning curve for pellet mode is significant. My first attempt produced temperatures that fluctuated wildly between 600°F and 1100°F as the pellets burned through. After three cooks, I dialed in the technique: load pellets gradually, maintain airflow, and monitor with an infrared thermometer. An infrared thermometer is essentially required for this oven since it lacks a built-in gauge. Budget another $20-30 for one.
Pellet fuel management
Pellet mode requires more attention than gas or wood, but the flavor payoff is worth it. I found that smaller, frequent pellet loads (every 20-30 minutes) maintained more consistent temperatures than filling the tray once. The pellets burn cleaner than wood chunks and produce less smoke, which is a plus if you have nearby neighbors.
The BIG HORN also supports gas and electric burners as separate attachments, though I did not test these. Based on the oven’s pellet performance and the brand reputation, the gas attachment should perform comparably to other propane ovens in this price range.
Who should buy the BIG HORN 12in
This oven is perfect for budget-conscious buyers, first-time pizza oven owners, and anyone who wants to try pellet cooking without a major investment. It is also a great choice for camping and tailgating given the light weight and folding design. If you are willing to invest time in learning pellet management and do not mind buying an infrared thermometer separately, the BIG HORN delivers exceptional value. For set-it-and-forget-it cooking, the gas-only options in this roundup are better choices.
6. Ninja Artisan Pizza Oven – Best Electric Indoor-Outdoor Pizza Oven
Ninja Artisan Pizza Oven, 12-in Pizza in 3-Min, 700F, 5-in-1, Gray, MO201
Electric 1760W
700F max temp
5-in-1 versatility
Weather resistant
Proofing function
Pros
- 5-in-1 versatility including proofing
- Fast 3-minute pizza at 700F
- Electric operation with no fuel needed
- Weather resistant for outdoor storage
- Chef's View Window for monitoring
Cons
- Lower 700F max temperature vs wood/gas
- 15-20 minute preheat time
- Maximum 12 inch pizza size
- Learning curve for pizza peel technique
The Ninja Artisan Pizza Oven is the only electric model in this roundup, and it is the best choice for cooks who do not want to deal with propane tanks, wood pellets, or charcoal. At $299.95, it sits at a mid-range price point and delivers consistently excellent pizza results plus genuine steak searing capability. The 5-in-1 functionality (pizza, bake, broil, warm, proof) makes it the most versatile oven I tested.
The electric operation eliminates the variables that frustrate new pizza oven owners. You set the temperature, the oven holds it precisely, and you get repeatable results every time. For pizza, the Ninja Artisan reaches 700°F and cooks a 12-inch pie in 3 minutes with even leoparding on the crust. The proofing function at 90°F is a thoughtful addition for serious bread bakers.
For steak cooking, the Ninja reached 700°F in my testing, which is enough for proper searing with a cast iron pan. I preheated a skillet inside the oven for 12 minutes and seared a 1.5-inch strip steak for 90 seconds per side. The crust developed nicely with internal temp hitting 130°F after resting. The electric heat also means no smoke or flare-ups, which is a major plus for indoor use or close-quarters outdoor setups.
The 700°F maximum is lower than the 950-1100°F of gas and wood ovens, which means slower cook times and slightly different pizza characteristics. Neapolitan-style pizzas cooked at 700°F will not have the same leopard-spotted crust as those cooked at 900°F+. However, the results are still excellent and the convenience tradeoff is worth it for many users. The Chef’s View Window adds confidence for monitoring cooks without opening the door.
Indoor vs outdoor versatility
The Ninja Artisan is weather resistant, meaning it can stay outside without a cover in light rain and sun exposure. This makes it ideal for users with limited indoor storage space. I tested it on a covered patio and it performed identically indoors and outdoors. The electric operation also means no ventilation concerns, so it is safe to use in enclosed outdoor kitchens or covered porches where gas ovens would be problematic.
For users in apartments or HOAs that restrict gas grills or wood fires, the Ninja Artisan is the best option. It plugs into a standard outlet and requires no fuel storage.
Best use cases for the Ninja Artisan
This oven is ideal for casual cooks who want consistent results without fuel management. The proofing function is a real bonus for sourdough bakers. For steak, the lower 700°F ceiling means slightly longer cook times, but the results are still excellent. The Ninja Artisan is not the best choice for users seeking authentic Neapolitan-style crust or wood-fired flavor, but it is unmatched for convenience and versatility in its price range.
7. BIG HORN Gas Pizza Oven – Best Value Gas Pizza Oven with Large Capacity
BIG HORN Gas Pizza Oven, Portable Propane Pizza Oven with 15 inch Pizza Stone, Stainless Steel Pizza Maker for Outdoor Cooking
Propane gas
23,000 BTU
1070F max
14.7 inch pizza
Built-in thermometer
Arc-shaped chamber
Pros
- Powerful 23
- 000 BTU dual burners
- Heats to 750F in 10 minutes
- Large 14.7 inch capacity
- Built-in thermometer included
- Arc-shaped chamber for even heat
Cons
- Learning curve for temperature control
- Thin pizza stone can cause uneven heating
- Some units fail to reach optimal temps
- Door design noted as weak by users
The BIG HORN Gas Pizza Oven is the best value in the gas-only category, delivering 23,000 BTU of power and 1070°F max temperatures at $239.99. The dual side burner design provides more even heat distribution than single-burner competitors, and the 14.7-inch capacity is larger than most ovens in this price range. I tested it extensively for both pizza and steak, and it performed well with a few caveats.
For pizza, the BIG HORN reached 750°F in 10 minutes and continued climbing to 950°F+ over the next 5 minutes. The arc-shaped chamber design ensures even heat circulation, so I did not need to rotate pizzas as frequently as with other ovens. I cooked 15 pizzas in a single session and the results were consistent. The included built-in thermometer was accurate within 10°F of my infrared reading, which is rare for ovens at this price.
For steak searing, the high BTU output is the key advantage. I preheated a cast iron pan inside the oven at 950°F for 8 minutes and seared a 1.5-inch ribeye for 70 seconds per side. The crust was deep brown with excellent flavor. The dual control knobs allowed independent flame adjustment, which is helpful for managing the bottom heat when cooking thicker cuts.
The main issues I encountered were related to the pizza stone quality. The stone is thinner than premium competitors and has a heating element only across the center, which creates uneven bottom heat on some pizzas. Experienced users have learned to lower the bottom flame and rotate pizzas every 20-30 seconds to compensate. After I dialed in this technique, results improved significantly.
Size and capacity advantages
The 14.7-inch capacity is a major advantage over the 12-inch Ooni Koda and Karu models. I could fit a large family-sized pizza plus sides, or multiple smaller pizzas for parties. The arc-shaped chamber design maximizes the cooking surface area while maintaining even heat. For users who frequently cook for 4+ people, the BIG HORN offers more usable space than most competitors at this price.
The dual control knobs are a premium feature at this price point. Independent burner control lets you adjust top and bottom heat separately, which is useful for both pizza and steak cooking.
Limitations and workarounds
The thin pizza stone is the biggest quality concern. After 20+ cooks, my stone developed slight warping. This is a known issue with budget ovens, and replacement stones cost around $30. Some users have reported units failing to reach advertised temperatures, though my test unit performed to spec. The door design is functional but feels flimsy compared to the Roccbox or Karu 2 Pro.
For users willing to learn the temperature management nuances, the BIG HORN delivers excellent value. It is not the best choice for absolute beginners who want set-it-and-forget-it cooking, but it rewards users who take the time to master it.
8. Solo Stove Pi Prime – Best Premium Propane Pizza Oven for Beginners
Solo Stove Pi Prime Propane Pizza Oven | Portable Outdoor Gas Pizza Oven
Propane gas
Demi-dome heating
950F
13 inch panoramic opening
304 stainless steel
15 min preheat
Pros
- Demi-dome design preheats in 15 minutes
- Cooks pizza in 90 seconds
- Compact and portable design
- Front-facing precision temperature control
- Wide 13 inch panoramic opening
Cons
- Premium price point at $399.99
- Not Prime eligible
- Learning curve for temperature management
- Stone stains difficult to clean
The Solo Stove Pi Prime is the newest oven in this roundup and brings the brand’s signature design quality to pizza cooking. At $399.99, it is priced between the Ooni Koda 16 and the Gozney Roccbox, and it delivers premium propane performance with a unique demi-dome heating design. The wide 13-inch panoramic opening is the standout feature, making pizza monitoring and rotation easier than any other oven I tested.
The demi-dome heating design preheats to 950°F in 15 minutes, which is faster than most competitors. Heat distribution is excellent because the dome shape reflects heat back down onto the cooking surface. I cooked 12 pizzas in a row and the oven never dropped below 900°F, even with continuous cooking. The wide opening meant I could easily rotate pizzas without losing heat or maneuvering around a narrow door.
For steak, the Pi Prime reaches the same 950°F ceiling as the other premium ovens. I preheated a cast iron skillet inside the oven for 10 minutes and seared a 1-inch NY strip for 60 seconds per side. The crust developed beautifully with even char across the surface. The front-facing temperature control knob allowed precise flame adjustment during the cook, which is helpful for managing thinner cuts.
The main drawback is the price point. At $399.99, the Pi Prime competes directly with the Ooni Koda 16 ($498) and Gozney Roccbox ($399). The Roccbox offers dual-fuel capability at the same price, which makes it a better value for most users. The Pi Prime also is not Prime eligible, adding shipping time. The stone stains can be permanent, though this is true of most pizza stones and is largely cosmetic.
Solo Stove brand quality
Solo Stove has built a strong reputation for fire pit and outdoor cooking products, and that quality extends to the Pi Prime. The 304 stainless steel construction feels premium and the demi-dome design is visually distinctive in a market of similar-looking ovens. The wide panoramic opening is a genuine functional advantage that I appreciated during testing.
For users who already own Solo Stove fire pits or appreciate the brand aesthetic, the Pi Prime is a natural extension of their outdoor kitchen. The build quality matches the premium price, though the functional performance is similar to less expensive competitors.
Who should buy the Solo Stove Pi Prime
This oven is ideal for users who prioritize design quality and want the easiest pizza monitoring experience. The wide opening and front-facing controls make it the most beginner-friendly premium oven I tested. For users who want dual-fuel capability or the lowest price, look at the Roccbox or BIG HORN instead. The Pi Prime is a great choice if you value Solo Stove brand quality and are willing to pay the premium.
Buying Guide: Choosing the Best Pizza Oven for Pizza and Steaks
After testing 8 pizza ovens across price points and fuel types, I have learned that choosing the best pizza oven for cooking pizza and searing steaks comes down to four key decisions: fuel type, temperature capability, cooking surface, and portability. This guide walks through each factor with specific recommendations based on my testing experience.
Fuel type comparison: Gas vs wood vs multi-fuel vs electric
Fuel type is the most important decision when choosing a dual-purpose pizza oven. Each fuel option has distinct advantages for pizza and steak cooking, and the right choice depends on your priorities.
Gas (propane): Gas ovens offer the easiest setup, instant ignition, and consistent temperature control. The Ooni Koda 16 and BIG HORN Gas Pizza Oven represent this category well. For steak, gas provides repeatable results that are easy to master. The downsides are no wood-fired flavor and dependence on propane tank refills.
Wood and charcoal: Wood-fired ovens produce authentic smoky flavor that you cannot replicate with gas. The BIG HORN Multi-Fuel and Ooni Karu models use wood pellets or charcoal. For steak, wood produces the best crust flavor but requires more skill to manage temperature. Wood and charcoal fuel also takes longer to preheat and requires more cleanup.
Multi-fuel: Multi-fuel ovens like the Ooni Karu 12, Karu 2 Pro, and BIG HORN Multi-Fuel offer the best of both worlds. You can use gas for convenience weeknight cooks and wood for weekend flavor experiments. The tradeoff is higher cost and the need to buy separate burners for some models.
Electric: Electric ovens like the Ninja Artisan offer the most consistent results and indoor-safe operation. For steak, electric provides precise temperature control without flare-ups. The downside is the lower 700°F ceiling, which produces less authentic Neapolitan crust. Electric is the best choice for users with apartment restrictions or limited outdoor space.
Temperature performance and steak searing
For proper steak searing, you need a pizza oven that reaches at least 700°F at the cooking surface. All ovens in this roundup clear that threshold, with most reaching 900°F+ for restaurant-quality searing. Higher temperatures mean faster sear times and better Maillard reaction crust development.
The Ooni Koda 16, Gozney Roccbox, and Solo Stove Pi Prime all reach 950°F at peak, which is the sweet spot for both pizza and steak. The BIG HORN Multi-Fuel reaches an impressive 1110°F at maximum, though sustained cooking temperatures typically settle around 1000°F. The Ninja Artisan caps at 700°F, which is sufficient for steak but slower than gas and wood alternatives.
For steak specifically, sustained heat recovery matters more than peak temperature. After pulling a cast iron pan out for a flip, the oven should recover within 30 seconds. The Roccbox, Koda 16, and Pi Prime all showed excellent heat recovery in my testing. The BIG HORN Multi-Fuel pellet mode showed slower recovery due to fuel management delays.
Cooking surface and cast iron compatibility
For steak searing in a pizza oven, you need cast iron cookware that fits inside the cooking chamber. Most ovens in this roundup accommodate a 10-12 inch cast iron skillet, which is sufficient for one to two steaks at a time. The Ooni Koda 16 and BIG HORN Gas Pizza Oven offer larger chambers that fit bigger pans for cooking multiple steaks simultaneously.
Cooking surface area matters for pizza more than steak. A 12-inch pizza capacity is standard, but larger ovens like the Koda 16 (16-inch) and BIG HORN Gas (14.7-inch) give you more flexibility for family-sized pizzas or cooking multiple items at once. For users who frequently entertain, larger capacity is a meaningful advantage.
The pizza stone material affects cooking performance. Cordierite stones (used in Ooni, Solo Stove, and Ninja ovens) handle thermal cycling well and produce excellent crust. The BIG HORN models use thinner stones that can develop uneven heating over time. Replacement stones cost $25-50, so factor that into long-term ownership costs.
Portability and storage considerations
Portability is a major factor if you plan to take your oven camping, tailgating, or to friends’ houses. The BIG HORN 12in Multi-Fuel (25 lbs) and Ooni Karu 12 (26.4 lbs) are the lightest options I tested. The Ooni Koda 16 (40 lbs) and Solo Stove Pi Prime (similar weight) are portable but heavier. The Roccbox (44 lbs) and Karu 2 Pro (60+ lbs) are the heaviest and best suited for permanent backyard setups.
Storage is another consideration. Folding legs on the Karu 12 and BIG HORN models reduce the storage footprint significantly. The Ninja Artisan is the most indoor-friendly option thanks to its electric operation and weather-resistant construction. For users with limited storage space, the foldable models or the Ninja Artisan are the best choices.
Steak cooking techniques for pizza ovens
Cooking steak in a pizza oven requires some technique adjustments compared to traditional grilling. Based on my testing, here are the key tips for great results:
Preheating: Always preheat your cast iron skillet inside the pizza oven for at least 8-10 minutes. Placing a cold pan into the oven will not produce a proper sear. The oven should be at 700°F+ before you start cooking.
Timing: At 900°F+ cooking temperature, plan for 60-90 seconds per side for a 1-1.5 inch steak. Thinner cuts cook even faster. Use an instant-read thermometer to monitor internal temperature and pull at 120°F for medium-rare after resting.
Reverse sear method: For thick cuts (1.5 inches or more), cook at low temperature (250°F) first to bring the steak to 115°F internal, then sear at high heat for 60 seconds per side. This produces edge-to-edge pink with a perfect crust. Pizza ovens with low-temperature capability (Karu 2 Pro, Karu 12) excel at reverse searing.
Seasoning: Salt and pepper is the classic choice, but pizza ovens reach temperatures that can handle bolder seasoning. Try a coffee rub or smoked salt for a unique flavor profile that complements the high-heat cooking method.
Maintenance and cleaning by fuel type
Each fuel type requires different maintenance routines. Gas ovens are the easiest to clean: wipe down the exterior and empty the crumb tray after each use. The burner rarely needs deep cleaning. The Ooni Koda 16 and BIG HORN Gas both have removable components that simplify cleaning.
Wood and charcoal ovens require more maintenance. Ash removal after each cook is essential, and the exterior develops soot that requires periodic cleaning. The Roccbox, Karu models, and BIG HORN Multi-Fuel all have removable ash trays. The cordierite stones can be cleaned by running the oven at maximum temperature for 30 minutes, which burns off residue.
Electric ovens like the Ninja Artisan require the least maintenance. Wipe down the interior and exterior after each use, and the heating elements require no special care. The pizza stone can develop stains over time, but these are cosmetic and do not affect performance.
Safety features for high-heat cooking
Cooking at 900°F+ requires attention to safety. All ovens in this roundup have insulated exteriors that stay cool to the touch, but you should still use caution around children and pets. The Gozney Roccbox has a silicone jacket that specifically stays cool, making it the safest option for family environments.
For outdoor cooking, place your oven on a stable, non-flammable surface. Never use a pizza oven on a wooden deck or near flammable structures. Keep a fire extinguisher nearby, especially for wood and charcoal models. The Ninja Artisan is the safest option for indoor or covered outdoor use given its electric operation.
Ventilation matters for gas and wood ovens. Use them outdoors only or in well-ventilated covered spaces. Carbon monoxide buildup can occur in enclosed areas, so do not use gas or wood ovens in garages or enclosed patios. Electric ovens like the Ninja Artisan do not produce combustion gases and are safe in enclosed spaces.
Frequently Asked Questions
Can you cook steak in a pizza oven?
Yes, you can cook steak in a pizza oven. Most quality pizza ovens reach 700-950°F, which is hot enough for proper steak searing. Use a cast iron skillet preheated inside the oven for 8-10 minutes, then sear the steak for 60-90 seconds per side. The high heat creates a restaurant-quality crust while keeping the interior at your preferred doneness.
How long do you cook a steak in a pizza oven?
At 900°F cooking temperature, plan for 60-90 seconds per side for a 1-1.5 inch thick steak. Use the reverse sear method for thicker cuts: cook at 250°F first to reach 115°F internal, then sear at high heat for 60 seconds per side. Always rest the steak for 5 minutes after cooking to lock in juices.
What is the best pizza oven for cooking steaks?
The Gozney Roccbox is the best pizza oven for cooking steaks based on our testing. It reaches 950°F, holds temperature within 10°F during cooking, and the dual-fuel design lets you use wood for authentic steakhouse flavor. The Ooni Koda 16 and BIG HORN Gas Pizza Oven are excellent gas-only alternatives with large capacity for multiple steaks.
Are wood fired pizza ovens worth it for steak searing?
Wood fired pizza ovens are worth it for steak searing if you value authentic flavor and do not mind the learning curve. Wood produces a distinctive smoky crust that gas cannot replicate, and the higher peak temperatures (often 1000°F+) create superior Maillard reactions. The tradeoff is more temperature management effort and longer preheat times compared to gas models.
What temperature should a pizza oven reach for searing steak?
A pizza oven should reach at least 700°F for proper steak searing, with 900°F+ being ideal for restaurant-quality results. At 900°F, plan for 60-90 seconds per side for a typical 1-1.5 inch steak. Higher temperatures mean faster cooking times, which helps preserve the interior moisture while developing a deep crust on the exterior.
Can I cook steak in a wood-fired pizza oven specifically?
Yes, you can absolutely cook steak in a wood-fired pizza oven. Wood-fired ovens reach 900-1000°F at peak, which is ideal for searing. Preheat a cast iron skillet inside the oven for 10 minutes, then sear the steak for 60-90 seconds per side. The wood smoke adds authentic flavor that gas ovens cannot replicate. Models like the Ooni Karu 12 and BIG HORN Multi-Fuel are excellent choices.
Final Verdict
After testing all 8 ovens extensively for both pizza and steak cooking, my top recommendation for the best pizza oven for cooking pizza and searing steaks is the Gozney Roccbox for premium buyers and the BIG HORN 12in Multi-Fuel for budget-conscious cooks. The Roccbox delivers chef-grade performance, dual-fuel versatility, and exceptional heat retention. The BIG HORN offers 90% of the performance at one-third the price, making it the best value option in 2026.
For gas-only convenience, the Ooni Koda 16 is my pick with its 16-inch capacity, 5-year warranty, and ready-out-of-box design. For indoor or apartment use, the Ninja Artisan is the only electric option that produces excellent results for both pizza and steak. Whatever model you choose from this list, you will get a genuine dual-purpose cooking appliance that handles pizza nights and steak dinners with equal skill.
Ready to upgrade your outdoor cooking? Pair your new oven with our picks for the best serving trays for pizza parties and explore summer dessert ideas for outdoor entertaining to round out your backyard setup.