A serious dual-fuel dome oven with a proper thermometer and steam injection, closer to a commercial deck than a garden gadget.
| Fuel | Wood or gas |
| Type | Dome, retained-heat |
| Use | Pizza, roasting, bread |
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.
Filed under Wood Fired Ovens and made by Gozney.
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.
A British hand-finished wood oven, light enough for two to carry and up to temperature in about twenty five minutes.
The Italian premium option in a portable gas format, quick to temperature and beautifully made.