400°C plus in fifteen to twenty minutes, and a Neapolitan pizza in sixty seconds.
Multi-fuel, so it runs on wood and charcoal out of the box and takes a gas burner as an add-on. The cheapest route to a genuine 450°C.
The smallest gas Ooni. Lights instantly, hits temperature in fifteen minutes and weighs little enough to carry one-handed.
Heavier, better insulated and better built than most portables, with a retained-heat stone floor that recovers fast between bakes.
Gas only, which makes it the easy one. Instant, controllable, big enough for a 16 inch base, and no fire to manage while guests wait.
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A domestic oven tops out around 250°C, which is why home pizza is disappointing. A dedicated pizza oven runs at 450 to 500°C, cooks a base in sixty to ninety seconds, and produces the leopard-spotted char that defines the style.
The real choice is fuel. Gas is instant, controllable and boring; wood is slower, more work and tastes better; multi-fuel does both and is what most people should buy. Portable ovens suit a small garden, and a fixed dome oven is a permanent piece of garden architecture that holds heat for hours and roasts as well as it bakes.