Char-Broil Gas Pizza Oven
A capable pizza oven that gas fuel, best judged on the fuel type and pizza size that suit how you cook.
How to Use a Pizza Oven: A Step-by-Step Guide
Using a pizza oven is simple once you know the rhythm: heat it properly, prepare everything, then launch, turn and serve fast. This step-by-step guide walks through cooking a great pizza from cold oven to first slice.
Light and preheat
Set the oven on a stable, level, non-combustible surface outdoors with clear space around it (electric indoor ovens aside). Light gas with the igniter, or build and light your fire for wood. Let the oven come up to full temperature with the door or opening clear - rushing this is the most common cause of disappointing first pizzas.
Get the stone to temperature
The cooking stone, not just the air, needs to be hot. Give it time to absorb heat after the oven reaches temperature, ideally checking with an infrared thermometer if you have one. A properly heated stone is what crisps the base in seconds; a cold stone gives a pale, soggy bottom no matter how hot the flame above.
Prepare and stretch the dough
Have everything ready before you launch, because pizzas cook in a minute or two. Stretch the dough by hand to an even round that fits your stone, usually around 12 inches. Build it on a well-floured peel with a light hand on the sauce and toppings - overloaded pizzas are heavy, stick to the peel and cook unevenly.
Launch the pizza
Give the peel a gentle shake to confirm the pizza slides freely before you commit. Slide it onto the hot stone with a confident forward-then-back motion, aiming for the centre. If it sticks, lift the edge and add a little flour. A clean launch is mostly about a well-floured peel and not hesitating.
Turn and finish
In a live-fire or single-burner oven, one side of the pizza faces the hottest part, so turn it regularly - often every 20 to 30 seconds - for an even bake. Use a turning peel if you have one. The pizza is done when the base is crisp and the crust is puffed and spotted with char, typically 60 to 90 seconds at full heat.
Aftercare
Let the oven cool fully before moving, covering or storing it. Brush off any debris from the stone once cool, and never use water on a hot stone. Store fuel safely and fit a weatherproof cover only once the oven is completely cold. A quick routine after each cook keeps the oven ready and extends its life.
Our top picks
#1
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SPOTRAVEL Multi-Fuel Pizza Oven
A capable pizza oven that multi-fuel (e.g. Wood and gas), best judged on the fuel type and pizza size that suit how you cook.
#3 
Indoor Wood-Fired Pizza Oven
A capable pizza oven, best judged on the fuel type and pizza size that suit how you cook.
#4 
Ooni Karu 12
A capable pizza oven that gas / charcoal fuel and reaches up to 500°C, best judged on the fuel type and pizza size that suit how you cook.
Frequently asked questions
How long does a pizza take in a pizza oven?
At full heat - around 450-500C - a Neapolitan-style pizza cooks in about 60 to 90 seconds. You turn it regularly during that time so it bakes evenly, since one side usually faces the hottest part of the oven.
How do you stop a pizza sticking to the peel?
Use plenty of flour or semolina on the peel, build the pizza quickly, and give the peel a gentle shake before launching to confirm it slides. If it sticks, lift the edge and add a little more flour underneath.
Do you need to preheat a pizza oven?
Yes - both the oven and the cooking stone need to reach full temperature first. A properly preheated stone is what crisps the base in seconds, so never launch onto a cold or under-heated stone.
Bottom line
Our top pick is the Char-Broil Gas Pizza Oven (our score 9.5/10) - A capable pizza oven that gas fuel, best judged on the fuel type and pizza size that suit how you cook..