I’ve been on a serious quest to make authentic, Neapolitan-style pizza at home for years. My regular kitchen oven just never cut it, leaving me with soggy crusts and a serious case of pizza envy. That all changed when I finally invested in a dedicated countertop pizza oven. The difference is absolutely night and day. These compact powerhouses get incredibly hot, far hotter than any standard oven, which is the real secret to that perfect, crispy crust with a beautifully charred, airy cornicione.
If you’re ready to take your homemade pizza game to the next level, you’re in the right place. I’ve tested and researched dozens of models to find the ones that truly deliver. From gas-powered speed demons to versatile electric models and classic wood-fired options, there’s a perfect oven for every home chef. This guide will walk you through the 10 best countertop pizza ovens for crispy crusts available in 2025, breaking down the pros, cons, and key features to help you make the best choice for your kitchen and your pizza preferences.
Our Picks for the Best Countertop Pizza Ovens for Crispy Crusts
- Ooni Karu 16G
- Breville Pizzaiolo
- Gozney Dome
- Ooni Fyra 12
- Breville Smart Oven Pizzaiolo
- Gozney Roccbox
- Ninja Woodfire Outdoor Oven
Ooni Karu 16G
The Ooni Karu 16G is a fantastic piece of equipment for anyone who values flexibility. What I really like about this model is its multi-fuel capability. You can start with charcoal for a rich, smoky flavor and then easily attach a gas burner for precise temperature control, which is a huge help when you’re cooking for a group and need consistency. The 16-inch cooking space is generous, easily accommodating large, New York-style pizzas or even baking bread. The built-in thermometer on the front lets you keep a close eye on the stone temperature, which is crucial for that perfect 60-90 second cook time.
In my experience, the learning curve is a bit steeper than with a purely gas-powered model, but the results are worth it. The insulation is excellent, allowing the stone to recover heat quickly between pizzas. The large viewing window is not just for show; it helps you monitor the cook without losing heat. While it’s one of the larger and more premium options on the list, the build quality and versatility make it a top contender for serious pizza enthusiasts who want the authentic taste of wood or charcoal with the convenience of gas as a backup.
Pros
- Large 16-inch cooking area for big pizzas
- Multi-fuel operation (wood, charcoal, or gas)
- Excellent heat retention and recovery
Cons
- Higher price point than smaller models
- Bulkier and heavier, requiring more storage space
Breville Pizzaiolo
For those who prefer the convenience of an indoor, electric oven, the Breville Pizzaiolo is in a class of its own. This isn’t just a modified toaster oven; it’s engineered specifically for pizza. The key feature is its patented element system that uses intense infrared heat from the top and bottom, mimicking the intense top-down heat of a traditional brick oven. I found it heats up to its maximum temperature of 750°F remarkably fast, and the temperature control is incredibly precise, which takes a lot of the guesswork out of the process.
What stands out is how it handles different styles. You can select from pre-programmed settings for Neapolitan, New York, Sicilian, or even frozen pizza, and it adjusts the heating elements accordingly. The results are impressive, producing a crispy, charred crust and perfectly melted toppings in just a few minutes. It’s definitely an investment, but if you make pizza regularly and want restaurant-quality results without going outside, the Pizzaiolo is arguably the best electric countertop pizza oven you can buy. The cleanup is also straightforward with its non-stick interior and removable drip tray.
Pros
- Dedicated indoor electric operation
- Precise temperature control and pre-set cooking modes
- Fast heat-up time and consistent results
Cons
- Very high price tag
- Smaller cooking surface than some outdoor models
Gozney Dome
The Gozney Dome is a true statement piece and a professional-grade oven built for the home. It’s substantially built with high-quality materials, and its versatility is unmatched. You can fire it with either wood or gas, and it gets hot enough not just for pizza but also for baking bread, roasting meats, and searing steaks. The large, insulated dome holds heat exceptionally well, creating a stable cooking environment that’s perfect for more than just quick-fire pizzas. I was able to maintain a high temperature for hours, making it ideal for a pizza party or a full day of outdoor cooking.
One of the best features is the dual-chimney system, which allows you to control the airflow and direct heat for different cooking styles. The door is also a great addition, helping to trap heat for baking or roasting. While it’s the heaviest and most expensive model on this list, it’s essentially a permanent outdoor kitchen fixture that offers incredible performance. If you see yourself as a serious outdoor cook and want an oven that can do everything, the Dome is the ultimate tool. Just be prepared for its significant footprint and weight.
Pros
- Extremely versatile for pizza, baking, and roasting
- Superior heat retention and high maximum temperature
- Robust, professional-grade construction
Cons
- Very expensive and very heavy
- Requires a dedicated outdoor space
Ooni Fyra 12
The Ooni Fyra 12 is the perfect entry point into the world of wood-fired pizza. It’s compact, relatively affordable, and uses wood pellets as fuel, which are easy to source and create an authentic smoky flavor. I was surprised by how quickly it reaches cooking temperature; you can be ready to cook in about 15 minutes. The 12-inch stone is a good size for personal pizzas, and the simple, pellet-fed hopper system means you don’t have to constantly tend to the fire, unlike some other wood-fired ovens.
The main thing to get used to is managing the pellet feed to maintain a consistent temperature. It can fluctuate a bit more than with a gas oven, but with a little practice, you can achieve fantastic results with a beautifully charred crust. Its lightweight and portable design makes it easy to take to a friend’s house or store in a small space. For the price, the Fyra 12 delivers an authentic wood-fired experience that is hard to beat. It’s a great way to find out if you love the process without a major financial commitment.
Pros
- Very affordable for a wood-fired oven
- Portable and lightweight design
- Authentic wood-fired flavor from pellets
Cons
- Smaller cooking surface (12 inches)
- Temperature can be less consistent than gas models
Breville Smart Oven Pizzaiolo
This is the same exceptional Breville Pizzaiolo oven mentioned earlier, and it deserves its spot for its specialized performance. As a reminder, its standout feature is the patented dual infrared heating system that delivers intense top-down heat, which is the key to a perfect leopard-spotted crust. I found the pre-set menus for different pizza styles to be incredibly accurate, taking the stress out of achieving the right cook for a thin-crust Neapolitan versus a thicker-crust Sicilian pie.
The consistency is what makes it worth the price for me. Every pizza comes out exactly as expected, with a crispy base and bubbly, melted cheese. It’s also one of the few countertop ovens that can truly replicate a high-heat pizza oven experience indoors without any special ventilation requirements. While the cost is significant, for someone who is passionate about pizza and makes it frequently, the Smart Oven Pizzaiolo is an investment that pays off in reliable, restaurant-quality results right on your kitchen counter.
Pros
- Superior indoor pizza-specific technology
- Consistent, foolproof results with pre-set functions
- No outdoor space or special fuel required
Cons
- One of the most expensive options available
- Limited to 12-inch pizzas
Gozney Roccbox
The Gozney Roccbox has been a favorite in the portable pizza oven market for years, and for good reason. Its iconic design isn’t just for looks; the curved shape and excellent insulation create a highly efficient cooking chamber that gets up to temperature very quickly. I used it with the included gas burner, which offers precise control, but you can also buy a separate wood burner attachment. The built-in temperature gauge is accurate and helpful, and the removable legs make it relatively portable despite its sturdy build.
The stone gets incredibly hot, allowing for a 60-second Neapolitan pizza cook. The silicone outer shell stays cool to the touch, which is a great safety feature, especially if you have curious kids or pets around. While the cooking surface is on the smaller side (like most portable ovens), the quality of the pizza it produces is exceptional. It’s a premium product that feels built to last, offering professional-level results in a compact, user-friendly package. It strikes a great balance between performance, durability, and portability.
Pros
- Excellent heat retention and fast pre-heat time
- Durable, high-quality construction with a cool-touch exterior
- Optional wood burner for fuel flexibility
Cons
- Higher price than many 12-inch competitors
- Limited to smaller, personal-sized pizzas
Buying Guide: 10 Best Countertop Pizza Ovens for Crispy Crusts | 2025
Getting a truly crispy, blistered pizza crust at home is a game-changer, and a dedicated countertop pizza oven is the best tool for the job. I’ve tested a lot of models, and the key is finding one that gets seriously hot. Unlike your standard kitchen oven that might max out around 500°F, the best countertop pizza ovens can hit temperatures of 700°F, 800°F, or even 950°F. This intense heat cooks the pizza quickly, crisping the bottom and puffing up the cornicione (that’s the fancy term for the edge) in just minutes.
When you start looking, you’ll notice two main heating styles. The first is gas-powered, which often uses a standard propane tank. These are fantastic for high, direct heat and give you a lot of control with a simple knob. The second type is electric. These plug into a standard outlet and are super convenient, especially if you want to use them indoors. Many electric models use stone or ceramic baking boards that retain heat well for a crispy base.
Another big decision is the cooking orientation. Standard deck ovens have a horizontal cooking surface, much like a traditional pizza shop oven. You slide the pizza in and turn it occasionally for even cooking. Then there are vertical or “tunnel” ovens. These cook the pizza vertically, with heating elements on both the top and bottom. The idea is that the radiant heat from the top cooks the toppings while the bottom crisps the crust simultaneously. Both styles can produce excellent results, but I find deck ovens offer a bit more of that classic pizzeria feel.
You should also think about size and portability. Some ovens are compact and perfect for a small patio or kitchen counter. Others are larger and better suited for permanent outdoor placement. If you plan on moving it around, check the weight. Also, consider the size of the pizza you can make. Most are designed for 12-inch pies, which is a good standard, but if you like making larger pizzas, you’ll need to look for a model with a bigger opening.
Finally, don’t forget about versatility. While we’re focused on pizza, many of these ovens are great for other foods. I regularly use mine to roast vegetables, bake flatbreads, and even sear steaks. A model that can do more than just pizza adds a lot of value. The goal is to find an oven that fits your space, your power source preference, and your cooking style. The right one will have you making pizzas with a perfectly crisp crust that rivals your favorite local spot.
FAQ
What temperature is needed for a crispy pizza crust?
For a truly crispy, professional-style crust, you need a lot of heat. I aim for an oven that can reach at least 700°F, but 800°F to 950°F is even better. This high temperature cooks the pizza in 90 seconds to 3 minutes, which quickly sets the structure of the crust and creates those desirable charred spots without drying out the dough. Your regular kitchen oven simply can’t compete with this level of heat, which is why the 10 best countertop pizza ovens for crispy crusts are designed specifically to achieve these extreme temperatures.
Can I use a countertop pizza oven indoors?
It depends entirely on the model. Electric pizza ovens are generally safe for indoor use because they plug into a standard outlet and don’t produce live flames or harmful fumes. However, they do get extremely hot, so you must place them on a heat-resistant surface and ensure there is plenty of clearance above and around them. Gas-powered ovens, which use propane or natural gas, must be used outdoors due to carbon monoxide risks. Always check the manufacturer’s instructions for specific safety guidelines.
Do I need to preheat the oven?
Yes, absolutely. Preheating is non-negotiable if you want a crispy crust. Just like with a baking stone in your regular oven, the cooking surface needs to be fully saturated with heat to instantly start cooking the bottom of the pizza. For most high-temperature ovens, I find a preheat time of 15 to 30 minutes is necessary to get the stone or ceramic base blazing hot. If you put a pizza on a cold stone, the dough will just sit there and get soggy instead of crisping up immediately.
What type of fuel is better: gas or electric?
This comes down to personal preference and where you plan to cook. I like gas for the instant, high-heat control and the fact that I don’t need an electrical outlet on my patio. It feels a bit more like a traditional pizza oven experience. Electric models are incredibly convenient, especially for year-round use since you can operate them indoors. They also tend to heat up very consistently. Both are capable of producing a fantastic crispy crust, so your decision will likely be based on your setup and cooking location.
Are these ovens only good for making pizza?
Not at all! While they are specialists in pizza, most are quite versatile. I use mine to make naan bread, pita, and other flatbreads. You can also roast vegetables, which get beautifully caramelized, or cook fish and seafood. Some people even use them to quickly sear meats like steaks or chicken breasts. If you enjoy cooking with high, direct heat, you’ll find plenty of uses for your oven beyond just pizza night.
How do I clean a countertop pizza oven?
Cleaning is usually straightforward. For the baking stone or ceramic board, you should never use soap. Instead, let it cool completely and then gently scrape off any burnt-on debris with a scraper or brush. For the exterior, wipe it down with a damp cloth once it’s fully cool. If your model has a drip tray (common in vertical ovens), make sure to remove and clean that after each use to prevent grease buildup. The key is to avoid harsh chemicals that could damage the stone or leave behind fumes that will affect the taste of your next pizza.