Not just pizza. A masonry oven roasts, bakes and holds heat for a day.
The big multi-fuel Ooni: wood, charcoal or gas, a full sixteen inch stone and a viewing hatch. The one to buy if pizza is the point rather than a novelty.
The Italian premium option in a portable gas format, quick to temperature and beautifully made.
A British hand-finished wood oven, light enough for two to carry and up to temperature in about twenty five minutes.
A serious dual-fuel dome oven with a proper thermometer and steam injection, closer to a commercial deck than a garden gadget.
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A proper wood fired oven is a thermal mass cooker. You burn a fire inside it for a couple of hours, rake out the embers, and then work down through the falling heat: pizza at 450°C, then roasts, then bread, then slow-cooked beans overnight.
That cascade is the whole appeal and it is why a masonry oven rewards a full day of cooking rather than a single dish. Budget for a base, a shelter and a proper curing schedule before first use.