7 Best Propane Pizza Ovens of 2026

This game-changing outdoor oven delivers restaurant-quality results without the premium price tag. With the ability to hit 650°F in just 10 minutes, the Razorri propane pizza oven turns out crispy, golden pies in under five—thanks to its 12.6-inch cordierite stone that ensures even heat distribution. But what truly sets it apart is its 2-in-1 versatility: remove the stone and it transforms into a full-function BBQ grill, making it a powerhouse for everything from pepperoni pizzas to grilled veggies and steaks.

In real-world use, the compact design shines during camping trips and tailgates, where space and setup time matter. The QCC1-compatible propane hose connects easily to standard tanks, and the dual burner knobs with built-in thermometer allow for precise temperature control—critical when juggling different cooking styles. While it doesn’t reach the blistering highs of some premium models, it handles thin crusts and medium toppings with confidence. However, don’t expect Neapolitan-grade charring—this oven excels at consistency, not extreme heat.

Compared to the Ooni Koda 12, the Razorri trades raw speed for multifunctionality and value, making it ideal for those who want more than just pizza. It’s perfect for backyard cooks and outdoor adventurers who prioritize utility over ultra-fast cooking times. While the Ooni delivers 60-second pizzas, the Razorri rewards users with broader culinary flexibility at a fraction of the cost, all while maintaining solid performance across cooking modes.

If you’re after blazing-hot, authentic stonebaked pizzas in under a minute, the Ooni Koda 12 is a flame-fueled marvel that delivers on every front. Capable of reaching 950°F in just 15 minutes, this compact powerhouse leverages a single high-output gas burner to achieve temperatures twice that of a standard kitchen oven—perfect for creating that prized leopard-spotted crust. The included 12-inch aluminum pizza peel is a standout, offering a smooth, low-friction glide that makes launching and retrieving pizzas a breeze, even for first-timers.

Out in the field, the Koda 12 proves its beginner-friendly credentials with instant ignition and effortless temperature control via a single dial. The powder-coated carbon steel shell retains heat impressively, maintaining stability during back-to-back cooks. In testing, it consistently baked 12-inch Neapolitan-style pizzas in 60 seconds, with a perfectly puffed, charred crust and molten cheese center. The only limitation? Its small cooking surface—larger toppings or oversized dough can overhang, increasing the risk of flare-ups.

When stacked against the VEVOR dual-fuel model, the Koda 12 lacks fuel flexibility but dominates in heat precision and build quality. It’s the clear choice for newcomers to outdoor pizza making who want reliability without complexity. While the HALO Versa 16 offers a larger stone, the Koda 12 delivers faster heat-up and superior temperature control in a more compact footprint, making it the smarter pick for small patios and frequent movers.

The Solo Stove Pi Prime enters the arena as a luxury-tier performer, blending sleek stainless steel craftsmanship with professional-grade thermal engineering. Its demi-dome design and panoramic 12-inch opening create an optimal convection environment, while the infrared radiant heat system ensures rapid, even cooking—capable of producing artisan-style pizzas in just 90 seconds. The included infrared thermometer is a game-changer, allowing real-time monitoring without lifting the lid and losing heat, a feature rarely seen at this level.

During testing, the Pi Prime demonstrated exceptional heat retention and distribution, thanks to its thick-walled stainless construction and insulated dome. The 90-second cook time was consistently achieved once preheated, with a beautifully blistered crust and well-melted toppings. The stainless steel peel glides effortlessly, and the optional weather shelter adds year-round usability—ideal for dedicated outdoor kitchens. However, its larger footprint and weight make it less ideal for frequent transport, leaning more toward permanent patio setups.

Compared to the Ooni Koda 16, the Pi Prime offers superior materials and design refinement, though both reach similar temperatures. It’s a direct competitor to the HALO Versa 16, but where HALO adds rotation, Solo Stove counters with cleaner aesthetics and better heat stability. For those who value premium build and seamless integration into high-end outdoor spaces, the Pi Prime justifies its place at the top—delivering restaurant-caliber performance with minimalist elegance.

Don’t let its modest profile fool you—the Mimiuo Gas Pizza Oven is a heat-holding beast, engineered for those who demand consistent, high-temperature performance without the fuss. With the ability to reach 932°F (500°C) in 10–15 minutes, this oven leverages a concentrated flame system and 13-inch cordierite stone rated up to 2200°F, ensuring unmatched thermal stability. The result? One-minute pizzas with a crisp, chewy crust that rivals wood-fired originals—making it a top contender for serious home pizzaiolos.

In real-world use, the thick insulation and optimized flame path minimize heat loss, maintaining temperature even during repeated launches. The 12″ x 14″ peel is generously sized, reducing dough mishaps, and the oven cover adds protection between uses. It handles fresh and frozen pizzas with equal ease, and the simple tool-free assembly means you’re cooking fast. That said, the lack of a built-in thermometer is a surprising omission for a model this capable—users must rely on guesswork or external tools for accurate readings.

Against the Razorri model, the Mimiuo delivers higher peak heat and superior heat retention, though it sacrifices the 2-in-1 grill functionality. It’s more focused, more powerful, and built for pizza purists who want maximum thermal performance without distractions. While it doesn’t offer the rotating stone of the HALO Versa 16, it matches it in peak temperature and consistency, making it a compelling alternative for those who prioritize raw heat control over automation.

The VEVOR Dual Fuel Pizza Oven is a value-packed chameleon, offering the best of both worlds: the smoky depth of wood-fired cooking and the instant convenience of propane—all for under $100. With a max temperature of 1000°F, it outpaces many competitors in heat output, baking crispy pizzas in 90 seconds and searing steaks with professional flair. The 3-layer insulated design with 430 stainless steel shell ensures excellent heat retention, while the built-in thermometer keeps temps in check without lifting the lid.

In practice, switching between fuels is seamless—wood chips or pellets add authentic flavor, while propane provides instant ignition and steady control, ideal for beginners. The foldable legs make it surprisingly portable, fitting easily in an SUV or truck bed for camping or backyard gatherings. However, the small 12-inch cooking surface limits larger pizzas, and the lack of a dedicated pizza peel means you’ll need to buy one separately. Still, for the price, it’s incredibly capable across cooking styles.

Compared to the Ooni Koda 12, the VEVOR offers fuel flexibility and higher max heat at nearly half the cost, but with less refined ergonomics and finish quality. It’s the go-to for budget-conscious enthusiasts who want dual-fuel capability without compromise. While it lacks the premium feel of Ooni or Solo Stove, it outperforms its price class in raw functionality, making it the smartest pick for adventurers and experimenters who love flavor variety.

The HALO Versa 16 isn’t just another pizza oven—it’s a precision-engineered culinary centerpiece that redefines what outdoor cooking can be. Its patented dual burner system combines U-shaped convection and infrared heat to deliver even, consistent cooking across the entire 16-inch stone, eliminating hot spots and undercooked centers. The motorized, 360-degree rotating cordierite stone is the star, eliminating the need for manual turning and ensuring golden, crispy crusts in just 5 minutes—perfect for crowd-sized pies.

In real-world testing, the 750°F preheat in 12 minutes felt snappy, and the rotation system worked flawlessly, producing uniformly browned pizzas with minimal user input. The flexible fuel compatibility—from 20lb tanks to 1lb canisters—makes it ideal for tailgates, patios, or remote campsites. It handled thick Sicilian-style pies and thin Neapolitan rounds with equal ease. The only downside? The 5-minute cook time, while consistent, is slower than the 60-second blitz of the Ooni models, trading speed for larger capacity and automation.

Against the Ooni Koda 16, the HALO Versa 16 offers superior automation and ease of use, though Ooni wins on peak temperature. It’s the best pick for hosts and families who want large, no-fuss pizzas without constant monitoring. While pricier than most, it delivers unmatched convenience and innovation, standing out as the most user-friendly high-capacity oven on the market—especially for those who value set-it-and-forget-it performance over speed.

The Ooni Koda 16 is a big-league performer built for those who refuse to compromise—delivering 950°F heat and 60-second pizzas in a spacious 16-inch chamber. This is the oven for serious entertainers who want Neapolitan magic at scale, with enough room for large, restaurant-style pies without crowding the stone. The instant ignition and single-dial control keep operation simple, while the powder-coated carbon steel shell locks in heat like a thermal vault, ensuring stable performance even in cooler weather.

During testing, the Koda 16 proved remarkably consistent, turning out perfectly charred, bubbling pizzas in under a minute—a feat few rivals can match at this size. The open front design encourages airflow for optimal flame circulation, and the included gas hose and regulator make setup plug-and-play. However, the lack of a rotating stone means you’ll need to manually spin pizzas with a peel, which can be tricky for beginners. And while it’s portable, its larger footprint demands more storage space than compact models like the Koda 12.

Compared to the HALO Versa 16, the Koda 16 wins on speed and peak heat, but loses on automation and ease of use. It’s the better choice for experienced users who want maximum performance and large capacity, while HALO appeals to those who prefer hands-off cooking. For those willing to trade a bit of convenience for blistering speed and size, the Koda 16 stands as the undisputed king of large-format gas pizza ovens—offering professional results with backyard accessibility.