8 Best Natural Gas Pizza Ovens of 2026

Blazing-hot performance meets pro-grade craftsmanship in the Gozney Roccbox, a portable pizza oven that redefines backyard cooking. With its 950°F stone-floor heating and dual-fuel capability, this oven delivers true Neapolitan-style pizza in just one minute—matching the output of commercial pizzeria ovens. The exceptional heat retention from its insulated ceramic core means you can crank out multiple pies without cooldown, solving the common frustration of inconsistent backyard oven temps. Whether you’re chasing smoky depth with wood or precision with gas, the Roccbox adapts like a seasoned pizzaiolo’s secret weapon.

In real-world use, the Roccbox shines on patios, decks, and even campfire setups, thanks to its compact 24-inch footprint and stable low-profile design. It reaches peak temperature in under 15 minutes and maintains it effortlessly across fuel types, making it ideal for everything from blistered Margheritas to seared ribeyes. The stone baking floor ensures even crust development, while the wide cooking aperture allows easy rotation. That said, it struggles slightly in high winds without a wind guard, and the lack of an integrated thermometer means you’ll need an infrared gun to monitor dome heat—small trade-offs for otherwise stellar thermal performance.

Compared to the Ooni Koda 16, the Roccbox trades slightly smaller cooking space (12” vs 16”) for greater fuel flexibility and a more rugged, restaurant-inspired build. It’s the go-to for serious home chefs who want proven reliability and don’t mind a bit of manual oversight. While pricier than entry-level models, its engineering pedigree and consistent results make it a benchmark for portable ovens—offering more culinary authority than budget options, without the installation needs of built-in units.

Effortless ignition, massive heat, and a cavernous cooking chamber—the Ooni Koda 16 Natural Gas model is engineered for those who want big pizzas without the fuel fuss. As the only Ooni oven designed exclusively for natural gas, it eliminates propane swaps and delivers instant, dial-controlled flames that hit 950°F in 20 minutes. The 16-inch cooking surface is a game-changer, allowing full-sized pies with room to spare, while the powder-coated carbon steel shell traps heat like a thermal vault. If your dream is restaurant-style pizza with zero guesswork, this oven removes the learning curve.

Out in the field, the Koda 16 proves its worth during backyard feasts and pizza parties, where its consistent gas flame and rapid preheat keep the flow of pies steady. The stone-baking performance delivers leopard-spotted crusts in 60 seconds, and the wide mouth makes stretching and rotating a breeze. It handles everything from sourdough Neapolitans to roasted vegetables with cast iron accessories. However, its fixed fuel type limits mobility—once hooked to a gas line, it’s not easily moved. And while the build is durable, the exterior runs hot, demanding caution in tight spaces.

Against the Gozney Roccbox, the Koda 16 wins on ease of use and size, but loses on portability and fuel versatility. It’s best suited for homeowners with outdoor kitchens or permanent patio setups who prioritize convenience and capacity. When stacked against other natural gas models, it offers superior heat and speed for the category, making it the top pick for those who value set-and-forget performance over multi-fuel experimentation.

Built like a luxury grill and finished like a kitchen centerpiece, the Summerset SS-OVBI-NG is a serious investment in permanent outdoor cooking. With its 304 stainless steel construction and 16,000 BTU natural gas burner, this built-in oven delivers steady heat up to 700°F at the stone—perfect for slow roasts, artisan bread, and yes, excellent thin-crust pizzas. The glass viewing window and halogen lighting let you monitor food without losing heat, a rare luxury in outdoor ovens, while the included smoker box and storage drawer add pro-level utility. For those building an outdoor kitchen, it’s a statement piece with substance.

In practice, the Summerset excels in low-and-slow cooking scenarios where stability trumps speed. It takes 30–40 minutes to reach full temp, so it’s not ideal for quick 60-second pizzas, but it shines when roasting whole chickens, smoking ribs, or baking sourdough loaves. The 700°F stone gets hot enough for decent pizza, though not quite the blistering 900°F+ of portable models. The three rack positions and removable grease tray enhance versatility, but the 450°F max air temperature limits true high-heat searing. It’s more of a hybrid oven than a dedicated pizza machine.

Compared to portable fireboxes like the Ooni Karu 2 Pro, the Summerset trades raw speed and fuel intensity for durability and integration. It’s the best choice for those who want a permanent, all-weather outdoor oven that blends into a kitchen island. While it doesn’t match the thermal performance of wood-fired portables, it offers greater functionality beyond pizza, making it a smarter pick for versatile outdoor cooking—especially when space and budget allow.

Precision meets power in the Ooni Karu 2, a next-generation multi-fuel oven that refines every aspect of outdoor pizza making. With 950°F capability in 15 minutes, a borosilicate glass door with ClearView tech, and a built-in thermometer, it offers unmatched control for dialing in perfect crusts. The advanced airflow management ensures clean, efficient burns whether you’re using wood, charcoal, or an optional gas burner—making it the most technologically refined portable oven on the market. For enthusiasts who want data-driven results, this is the ultimate playground.

Real-world testing reveals a responsive, predictable oven that maintains heat beautifully across fuel types. The glass door lets you peek without heat loss, a huge advantage over open-chamber models, while the thermometer placement gives accurate dome readings—no guesswork. It cooks 12-inch pizzas in 60 seconds with consistent charring, and the powder-coated body resists weather and wear. However, the door can fog in humid conditions, and the gas burner (sold separately) adds cost. Still, for those who want scientific precision in a portable form, it’s a revelation.

Next to the Ooni Karu 12, the Karu 2 adds glass-door monitoring and superior airflow, justifying the upgrade for serious users. It’s less about raw size and more about refined performance, positioning it as the tech-forward alternative to simpler models. Ideal for intermediate to advanced users who want full control over combustion and temperature, it delivers more insight and consistency than budget ovens—offering a smarter, more connected experience than basic portables, even if it doesn’t cook larger pies.

Unmatched fuel flexibility at an unbeatable price—the BIG HORN OUTDOORS 12” oven is a game-changer for adventurers who want wood, gas, or electric power in one lightweight package. Reaching 887°F in under 20 minutes, it cooks 12-inch pizzas in 60–90 seconds and handles steaks, veggies, and more with ease. The 3-in-1 compatibility (with optional burners) means you can go full wood-fired at a campsite or plug in an electric burner for tailgating—no fuel limitations. At just 25 pounds with foldable legs, it’s built for the road, making it the most accessible multi-fuel oven on the market.

In real use, the BIG HORN delivers surprisingly strong performance for its price, especially with hardwood pellets, which deliver a rich, smoky crust. The stainless steel build feels sturdy, and the tool-free assembly makes setup a breeze at campsites or patios. However, heat distribution isn’t as even as pricier models, and the door lacks a seal, leading to minor heat leaks. It also requires careful pellet storage to avoid moisture—dry conditions are key. Still, for a sub-$150 oven, it punches well above its weight.

Against the Ooni Karu 12, it offers similar portability and multi-fuel potential but at a fraction of the cost—though it lacks Ooni’s thermal efficiency and brand support. It’s perfect for campers, tailgaters, and budget-conscious beginners who want maximum versatility without commitment. While it doesn’t match the refined heat of premium ovens, it delivers solid performance and unmatched adaptability for the price—making it the best entry point for experimental outdoor cooks.

Lightweight, powerful, and ready to roam, the Ooni Karu 12 is the gold standard for portable pizza freedom. At just 26.4 pounds with foldable legs, it’s built for backyards, beaches, and mountain campsites—yet still hits 950°F in 15 minutes for authentic 60-second pizzas. The custom airflow fuel tray ensures clean, hot burns with wood or charcoal, while the optional gas burner (sold separately) adds convenience. For those who want pro-level heat without the heft, this oven delivers maximum mobility with minimal compromise.

In action, the Karu 12 proves remarkably consistent, producing blistered, airy crusts with ease. The open-chamber design allows full visibility and easy turning, though it requires a bit more attention than glass-door models. It performs best in calm conditions, as wind can disrupt the flame—using it with a wind shield is recommended. The chimney removes easily for transport, and cleanup is straightforward. While it lacks an integrated thermometer, its predictable behavior makes temperature management intuitive over time.

Compared to the Ooni Karu 2, it sacrifices glass-door monitoring and refined airflow for a lower price and simpler design. It’s the ideal pick for beginners and frequent travelers who want Ooni’s proven performance in a go-anywhere package. When weighed against budget models, it offers superior heat, build quality, and speed—delivering more value per pound than nearly any other portable oven in its class.

The ultimate fusion of size, smarts, and firepower, the Ooni Karu 2 Pro is the flagship of portable pizza ovens—designed for those who refuse to compromise. With a 17-inch cooking surface, it handles 16-inch pizzas with room to spare, while still hitting 950°F in 15 minutes for 60-second bake times. The Digital Temperature Hub sends real-time oven readings to your phone via Bluetooth, and the front-mounted display gives instant feedback—making it the most connected, data-rich outdoor oven available. For tech-savvy pizzaiolos, it’s a dream machine.

In real-world use, the Karu 2 Pro dominates in high-volume cooking scenarios, from family gatherings to pop-up pizza nights. The spacious interior and 5.4-inch height accommodate deeper dishes and stacked bakes, while the multi-fuel design lets you switch between wood, charcoal, or gas (with optional burner) seamlessly. Heat retention is excellent, and the advanced insulation minimizes fuel consumption. However, its larger size reduces portability, and at nearly $850, the price tag demands serious commitment—this isn’t a casual weekend toy.

Stacked against the Ooni Koda 16, it offers greater fuel flexibility and smart monitoring, though both share the 16-inch pizza capacity. It’s the best overall choice for those who want maximum versatility, size, and innovation in one unit. While the NutriChef oven wins on price, the Karu 2 Pro justifies its cost with pro-level features, build, and connectivity—delivering a complete, future-ready pizza experience that outclasses every other portable model.

Proof that high heat doesn’t have to cost a fortune, the NutriChef Portable Gas Oven brings 932°F performance under $110—a jaw-dropping value for first-time pizza makers. With instant ignition, foldable legs, and a built-in heat dial, it’s ready to cook in 10–15 minutes and delivers 12-inch pizzas in about a minute. The included burner, stone, and regulator hose mean no extra purchases, and the lightweight design makes it easy to move from patio to picnic. For budget-focused beginners, it’s the lowest-barrier entry into serious outdoor pizza.

In practice, the NutriChef impresses with its speed and simplicity, producing crispy, bubbled crusts that rival ovens three times its price. The adjustable flame control allows some versatility beyond pizza—think roasted veggies or flatbreads. However, heat distribution is uneven, with hot spots near the burner, and the steel body shows wear quickly in harsh weather. It also lacks insulation, so it cools fast and struggles in wind. Still, for under $110, it’s a functional, no-frills gateway to high-temp cooking.

Compared to the Ooni Karu 12, it sacrifices build quality, fuel options, and longevity—but wins on immediate affordability and included accessories. It’s best for casual users or renters who want a taste of wood-fired results without investment. While it doesn’t match the thermal depth of premium models, it offers remarkable performance for the price—making it the most accessible gateway to outdoor pizza, even if it’s not built to last a decade.