8 Best Small Pizza Ovens of 2026

Blazing heat meets backyard brilliance in the Ninja Artisan Outdoor Pizza Oven, where 700°F electric firepower transforms your patio into a pizzeria in minutes. This isn’t just a pizza machine—it’s a weather-resistant, 5-in-1 culinary command center that bakes, broils, proofs, warms, and even handles full side dishes alongside your pie. With no open flame required, it eliminates the guesswork of charcoal or gas while delivering consistent, leopard-spotted crusts that rival Neapolitan standards—perfect for home chefs tired of unpredictable outdoor cooking.

In real-world testing, the Ninja consistently churns out a 12-inch Neapolitan-style pizza in under 3 minutes once preheated, thanks to its professional-grade heating elements and ceramic pizza stone. The Chef’s View Window lets you monitor browning without heat loss, and the proofing function at 90°F ensures sourdough and bread dough rise perfectly before baking. While it excels on flat surfaces and handles frozen or custom pies with ease, it’s limited to 12-inch max diameter and requires a dedicated outdoor outlet—so don’t expect cordless portability or campfire versatility.

Compared to the BIG HORN OUTDOORS multi-fuel model, the Ninja trades raw flame-kissed flavor for precision and convenience, making it ideal for urban patios or families prioritizing safety and control over wood-fired authenticity. It’s less portable but far more consistent than pellet-dependent ovens, and while it doesn’t hit 800°F like some indoor rivals, its balanced temperature range (90–700°F) supports everything from slow proofing to broiling burgers. For those who want restaurant results without the fire hazard, this model delivers broader functionality than the Gourmia or CHEFMAN, trading peak heat for smarter, all-weather outdoor integration.

Precision meets power in the Gourmia Indoor Pizza Oven, a 1800-watt countertop powerhouse that doubles as an air fryer, toaster, and convection oven—all while hitting a scorching 800°F for pizzeria-grade crusts in just 2 minutes. What sets it apart is its dual heating system and FryForce 360° technology, giving you independent control over top and bottom elements to nail everything from bubbly cheese to crackling crust. For home cooks craving versatility without sacrificing performance, this is the Swiss Army knife of small pizza ovens—especially if you hate juggling multiple appliances.

During testing, the Gourmia handled a frozen pepperoni pie with zero sogginess, emerging crisp-bottomed and evenly melted in under 4 minutes, while its air fry function outperformed standalone units in browning wings and fries. The cordierite stone retains heat superbly, enabling back-to-back pizzas, and the digital presets (including a dedicated frozen mode) remove guesswork. However, its interior is narrower than advertised, making deep-dish or stuffed-crust pizzas a tight fit, and the fan noise is noticeable during convection cycles—minor trade-offs for such multifunctionality.

When stacked against the CHEFMAN RJ25-PO12-SS, the Gourmia offers more cooking modes and superior air frying, making it better for households that bake, roast, or dehydrate regularly. While both hit 800°F, the Gourmia’s convection boost and dishwasher-safe basket give it a clear edge in cleanup and daily utility. It’s bulkier than minimalist models like the Betty Crocker, but for those who want one appliance to replace four, this oven delivers unmatched breadth—especially in kitchens where counter space is earned, not given.

Speed and sear unite in the CHEFMAN Indoor Pizza Oven, a 1700-watt electric beast that rockets to 800°F in minutes, delivering restaurant-quality Neapolitan pies faster than delivery. With commercial-grade heating tech and a full touchscreen interface, it’s built for purists who want maximum control—from custom manual settings to five preset styles, including frozen and pan pizza. The double-paned window lets you watch your dough blister in real time, and the high-heat retention means you can crank out multiple pizzas in succession without cooldown delays.

In practice, the CHEFMAN shines brightest with thin-crust and New York-style pizzas, achieving a crisp-yet-chewy texture that rivals pizzerias using gas ovens. The top and bottom elements are independently adjustable (300–800°F), allowing fine-tuned browning—critical for avoiding burnt cheese or raw bases. While it handles most 12-inch doughs with ease, thicker pan pizzas take longer and may need rotation for even cooking, revealing a slight limitation in airflow distribution. Still, for back-to-back family meals or game-day feasts, its thermal stability outperforms cheaper models.

Compared to the Piezano or ECUMFFY budget ovens, the CHEFMAN offers smarter controls, better build quality, and stronger heat consistency—making it the best choice for serious home bakers unwilling to compromise. While it lacks the air frying or dehydrating functions of the Gourmia, it focuses on pizza excellence with fewer distractions. It’s pricier than entry-level units, but if high-temp performance and repeatability are your priority, this model delivers pro-level results in a sleek, countertop-friendly package.

Affordable doesn’t mean average—the PIEZANO Crispy Crust Pizza Oven proves that with its 800°F electric punch and natural ceramic stone that delivers authentic, stone-baked crusts in under 6 minutes. For under $100, it’s a game-changer for budget-conscious families who still want that crackly, blistered finish usually reserved for high-end models. The adjustable top and bottom heat settings give surprising control, and the built-in thermometer ensures you’re not guessing when your Margherita hits perfection.

In real use, the PIEZANO handles homemade and frozen pizzas reliably, though thicker crusts require close monitoring to avoid undercooking the center. The 12-inch ceramic stone heats evenly but takes longer to recover between pies—so back-to-back cooking slows down. Its compact 13.77” width fits snugly on small countertops, and the suction-cup base keeps it stable during operation. While it lacks presets or smart features, its manual dials are intuitive, and the removable stone simplifies cleanup—a rare win at this price.

Against the ECUMFFY or Presto, the PIEZANO offers better heat max and stone quality, making it the best value for true pizza lovers on a tight budget. It doesn’t have a viewing window or presets, but it outperforms rivals in crust crispness thanks to its high-temp design. If you’re tired of soggy microwave pizzas and don’t want to spend $200+, this oven delivers pizzeria-style results without the premium tag, especially for occasional or beginner users.

Adventure-ready and flame-fueled, the BIG HORN OUTDOORS Pizza Oven brings 887°F wood-fired intensity to your backyard, campsite, or tailgate—making it the ultimate portable pizza solution for outdoor enthusiasts. Unlike electric models, it runs on wood pellets, gas, or electric burners (sold separately), letting you choose authentic smoky flavor or clean convenience. In testing, it cooks a Neapolitan pie in 60–90 seconds, rivaling Naples’ finest, and handles steaks, veggies, and flatbreads with equal flair.

Its stainless steel build and folding legs make it lightweight (25 lbs) and tool-free to assemble, perfect for on-the-go cooking. The 12×12” stone delivers even heat, but success depends on fuel quality—moisture-laden pellets cause inconsistent burns, so proper storage is key. While it’s incredibly versatile, it demands more skill than electric ovens: frequent pizza rotation is required, and beginners may struggle with heat management. Rain or wind can also affect performance, despite its all-weather design.

Next to the Ninja Artisan, this oven trades plug-and-play simplicity for raw, customizable firepower—ideal for those who value flavor and portability over set-and-forget ease. It’s not for apartment dwellers or indoor use, but for campers, tailgaters, or backyard chefs craving true wood-fired magic, it’s unmatched. While pricier than basic electric models, its multi-fuel flexibility and rugged design justify the cost for outdoor-focused users.

Peek and perfect—the ECUMFFY Indoor Pizza Oven stands out with its transparent viewing window, letting you monitor every bubble and blister without opening the door and losing heat. Hitting 800°F rapidly, it cooks a 12-inch pie in under 5 minutes with a glazed ceramic stone that ensures crispy bottoms and even rise. The dual temperature buttons let you tweak top and bottom heat independently, a rare feature at this price, giving surprising control for fine-tuning crust and cheese.

In testing, the viewing window proved invaluable for avoiding overcooking, especially with delicate Neapolitan dough. The 1200-watt system heats quickly, though recovery between pizzas is slower than higher-wattage models. The included toolset—gloves, peels, cutter, scraper—is a major bonus, making it ready to use out of the box. However, the interior light is dim, and the plastic casing gets hot to the touch, requiring careful placement away from kids or flammable surfaces.

Compared to the Piezano, the ECUMFFY offers better visibility and included accessories, but lacks digital presets or a thermometer display. It’s not as powerful as the Gourmia or CHEFMAN, but for beginners or families who want to learn pizza-making with real-time feedback, the viewing window is a game-changer. It’s compact and affordable, making it a smart pick for visual learners who value hands-on control over automation.

Tiny but mighty, the Betty Crocker Countertop Pizza Maker is the most compact option here, measuring just 13.78” wide—perfect for dorms, RVs, or tiny kitchens where space rules all. At 1440 watts, it delivers solid performance for a contact grill, pressing and heating simultaneously to cook a 12-inch pizza in 10–15 minutes with a crispy bottom and melted top. But its real strength? It’s not just a pizza maker—it doubles as a quesadilla press, sandwich grill, omelet pan, and even pancake griddle, making it a versatile mini kitchen hero.

In use, it excels at thin, pressed-style pizzas—think Detroit or Sicilian—but won’t replicate wood-fired puff or leopard spotting. The nonstick surface prevents sticking and wipes clean in seconds, a win for quick meals. However, because it’s a clamshell design, it can’t handle tall toppings or deep dishes, and the lack of airflow means no crusty edges—just uniformly cooked, flat results. It’s not for purists, but for college students or couples wanting fast, hot meals with zero fuss, it’s hard to beat.

Against the Presto Pizzaz, it offers more multi-use potential, while the Presto wins in rotating evenness. It’s nowhere near as hot as 800°F ovens, but for indoor, no-mess cooking, it’s ideal. If you want speed, simplicity, and space-saving design over artisan results, this model is the clear compact champion—especially for those who value breakfast paninis as much as Friday night pizza.

Consistency is king in the Presto Pizzaz Plus, where a continuously rotating tray ensures every slice cooks evenly—no rotation guesswork, no hot spots. This countertop convection-style oven uses top and bottom heating elements (individually controllable) to bake pizzas, wings, cookies, and more with remarkable uniformity, making it a top pick for hassle-free, repeatable results. With no preheating needed, it’s ready faster than most, and the nonstick, PFAS-free tray slides out for effortless cleanup—a win for busy households.

In testing, it delivered perfectly golden pepperoni slices and crispy pizza rolls without flipping, thanks to the 360° rotation. While it doesn’t hit 800°F or offer stone-baked texture, its gentle convection heat is ideal for frozen foods, appetizers, and thin-crust DIYs. The green/gold design is eye-catching, and the auto shut-off timer adds safety. However, the rotating mechanism limits deep dishes, and crust crispness lags behind stone ovens—it’s more “snack oven” than “pizzeria replica.”

Compared to the Betty Crocker, the Presto offers better evenness and auto shut-off, while the Betty Crocker wins in multi-press versatility. It’s not for crust connoisseurs, but for families who reheat frozen pizzas weekly, this model minimizes mess and maximizes consistency. If easy cleanup and foolproof cooking are your top demands, the Presto stands out—even if it doesn’t wow on peak performance.