You’ve done the traditional tailgater barbecue and it was fun. But everyone is on the act now and you’d like to do something different this football season.
What would be a good game day treat for this season?
How about cooking real wood-fired pizzas to go along with those ice-cold artisan brews that you’ve packed? It’s so easy with the Uuni 3 outdoor pizza oven. In 60 seconds you could turn out hot, tasty pizzas and be wowing the crowd just like your favorite team.
Quick NavigationWhat’s the Uuni 3 Pizza Oven?What’s in the BoxWhat Can You Expect?First Off, How Does It All Work?Baking your pizzaPutting the fire outHere Are the Standard Features of the Uuni 3 pizza ovenWhat Kind of Fuel Does It Use?Can I Use Propane in the Uuni 3?Can I Use this in a Commercial Setting?What Else Can I Make in a Uuni 3 Pizza Oven?What’s the Uuni 3 Pizza Oven Cleaning Routine?Any Tips or Tricks to Getting My Best Pie?Do I Have to Do Anything Special with the Uuni 3 Pizza Oven?What’s the Warranty Period?Any Concerns to Be Aware of?Extras That Make Outdoor Cooking BetterWhere Can I Buy the Uuni 3 Pizza Oven?Ok Then, What’s the Final Word?
The Uuni 3 is the latest version of the popular Kickstarter funded wood pellet pizza oven made by Uuni. You can find it on Amazon by clicking here.
You can make Neapolitan style pizzas in as little as 60 seconds just about anywhere. And that’s not all. Because of Uuni’s fast, high heat, It’s great for cooking many other foods too.
It has several improvements and modifications over the Uuni 2S that the manufacturer said were directly the result of customer comments. We’ll talk about those in a moment.
With just a few parts to remove, the Uuni quickly becomes a portable pizza oven making it great for tailgating, the beach or the park. The three-legged design makes it great for setting up on uneven surfaces.
NOTE: wood pellets Do Not come with the stove, so be sure to buy some when ordering the unit. The unit doesn’t come with a cover, but there is a form fitted one available that becomes a handy carrying bag. Both are listed below.
The whole unit gets extremely hot
Largest pizza size is 12 inches
Relatively Light weight
Door isn’t hinged
Easy to assemble
Flame guard on stone is easy to knock off
Cheap, environmentally friendly fuel
It requires some minor assembly. For most users, it took about 10-15 minutes. The 3 legs on the Uuni 3 fold out and, according the manufacturer, make the unit more stable. The chimney clamps on the top. It’s designed to be removable, making the oven transportable.
Once assembled, fill up the pellet tray and box. The pellets can be fired up using a torch, gel or paraffin packs, Tumbleweeds Fire Starters or lighter fluid.
Tip: Make sure you put the hopper cap back on before trying to light them otherwise you will never get them fully started.
Uuni’s preferred method of lighting the Uuni oven is to use a torch. Poke the lit nozzle of the torch through the port on the right-hand side of the tray to light the wood pellets. They’ll be burning and ready to heat the oven in about 60 seconds.
Once lit, you’ll be ready to start cooking after a 10 minute or so warmup. Because the Uuni is a wood fired pizza oven, it runs at a very high heat which means there will be some flare ups. Make sure you have plenty of clearance around it.
The cooking is done by drafting the flame and heat over the top of the pizza and stone and out the chimney.
Tip: When making your pizzas, make them smaller than 13 inches so that they can fit through the doorway.
Now, slide the pie all the way to the back of the oven and put the front cover on.
Once the pie is in don’t take your eyes off it, you’re going to need to turn it in about 30 seconds. The reason for this is that high temperature I mentioned – 932°F/500°C. It will keep you on your toes.
Depending on how you make your pizzas, you’ll need to experiment with time because there’s no real way to accurately regulate the heat and flame.
Don’t be discouraged as it’s going to take a little practice to master the pizza oven, but you’ll get it down in no time.
When they say a pizza cooked in 60 seconds, they mean it!
Once you’re done cooking with the Uuni, you can let the pellets burn down to a small pile of ash that can be thrown away or used as a fertilizer (check with your plant specialist).
If you’d rather not wait until they burn down, you can remove the grate on the pellet tray and dump the embers into a metal bucket of water. Make sure that you’re wearing a heatproof glove when pulling out the hot pellet tray.
Let the oven cool completely before cleaning or handling the oven.
Fun Fact: Uuni means oven in Finnish
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Same as the Uuni 2S:
Brushed Stainless steel body for a lighter weight cooking environment
Cordierite ceramic pizza stone for even cooking of the dough
Uses wood pellets for efficiency and woody flavoring
Wood handles to protect your hands from high heat
Removable chimney for portability
Improvements and additions to the Uuni 3:
Heats up in as little as 10 minutes
Reaches a temperature of 932°F/500°C
The Uuni 3 oven roof is insulated for better heat efficiency
Better temperature control and more consistent cooking with the newly designed pellet feeder
Better mounting for the front heat deflector. It’s easy to knock off in the Uuni 2S.
A cooking stone mounted rear heat deflector
Three-legged design for stability on uneven surfaces
The Uuni uses wood pellets that are an inexpensive and sustainable energy source for its fire. The manufacturer recommends using 100% natural hardwood food grade pellets. This way, you avoid the chemicals and binders that are found in the cheaper alternatives.
One user’s recommendation was to use the Uuni branded pellets because they will burn cleaner and last a little longer. They are made from 100% American Oak.
The manufacturer states that their pellets are optimized for neutral flavor, high temperatures and sized especially for the Uuni wood fired pizza oven.
You can use other pellets like the Traeger brand for smokers or any alder or oak pellet. Don’t use Mesquite or hickory as the flavor will be too intense for the pizza.
You’ll need about 3 cups of pellets to get going. Once the heat is up and you’re cooking, it takes about a cup per pizza as you go. You may use more if you use the following suggestion:
One user recommends letting the pellets burn down about halfway and then pop the pizza in to cook. In his experience, he’s found that helps keep the flame from scorching the pizza and gives the pie a nice smoked woody taste.
You’ll get about 50 pizzas per 20 pounds of pellets.
At the time of the writing of this article, the Uuni 3 pizza oven doesn’t use propane. However, the company does say a propane conversion unit will soon be available. If you’re an Uuni 2S owner, the conversion is supposed to work for you as well.
How Long Do I Have to Wait Between Pizzas?
Figure about 4-5 minutes between pies to allow the heat to recover to the right temperature. Opening the door lets a good amount of heat out, so make sure to close it up between batches. Also consider the minute or so to let the pellets burn down.
If you put the pizzas together beforehand, you can save creation time. Keep them covered so they don’t dry out.
You might be able to if you keep an eye on the fuel. The problem is that the Uuni burns the pellets pretty quickly, so you need to keep feeding the pellet box.
If you keep feeding the pellets at the right rate and amount to be continuously burning, you should be able to turn out the pizzas fairly quickly. But it is a small outdoor pizza oven, so keep that in mind when planning events.
Here are the measurements and weight if you’re going to be moving it around:
Shipping weight is 24.3 pounds
Assembled weight is 22 pounds
Assembled, it measures 8.6” x 14.1” x 29” (HxWxL) add 17” to the height for the removable chimney
Like most of the available pizza ovens, just about anything you can fit through the opening and still be able to close the door. In the case of the Uuni 3, its high temperatures are perfect for flat breads, seafood, meat, and vegetables as well as pizza.
Reading through some of the Amazon reviews, you’ll see some people leaving recipes for cooking steaks and other foods with the Uuni 3.
Here’s a good, user recommended pizza book to check out on Amazon. Peter Reinhart’s “American Pie: My Search for the Perfect Pizza”
The cleaning is easy really. Wipe the housing down with a rag once it’s cooled off. Dump out the pellet tray when the pellets are burned to ash.
Tip: Treat the cooking stone with care. Let it cool completely if you plan on cleaning it. Don’t stick it under cold water when hot or it could crack. If you’re going to wash it, use warm water only. The stone is porous so don’t use detergent or soap. It could absorb the liquid leaving a bad taste.
But know that it’s not required that you wash it. Most users just brush or scrape off the loose burnt stuff. Then let the high heat burn anything else off. The Pizzacraft Pizza Stone Brush is a good brush to use:
We’re talking about cooking here, so you can bet there are a bunch of little things to make the food better tasting and easier to make.
Use a thin crust for your pie. Here’s a good pizza dough recipe to start out with from the New York Times.
Go easy on the toppings as they won’t cook as fast as the dough. This is typical of outdoor pizza ovens. You can lift the pizza up toward the oven roof with the peel to take advantage of the flame to do further cooking. Not too long though, it could burn the top.
Turn the pie every 30 seconds or so to cook it evenly. Keep the door closed as the pie is cooking to keep temps up. If you follow the recommendation of letting the pellets burn down, you may find you will need to rotate less often. Remember to experiment to find your time.
Use corn meal on the peel to help the pizza slide off quickly onto the stone. Try not to use flour as it sometimes burns on or sticks.
Brush or scrape off the stone every 2nd or 3rd pizza to avoid any burnt taste.
Keep the oven closed when prepping pies in between. This helps keep the internal temperature up.
If you’re making batches of pizza and you need to add pellets because they’re low, fill up the hopper and then let them burn down part way again.
Because it’s wood fired, make sure you have plenty of clearance around the Uuni.
Wear heatproof gloves when handling the pellet box.
Keep the oven out of the wind for better cooking results.
Turn that pizza every 30 seconds.
The Uuni 3 comes with a one-year warranty covered by the manufacturer. They can be contacted here:
Register your Uuni 3 here: https://docs.google.com/a/uuni.net/forms/d/e/1FAIpQLSdz4bOQ5i5JSuxuPixVboCtSNFvsPdVc6IirG7L5OG60PP3EA/viewform?entry.1489379612&entry.966239644&entry.826618591&entry.1191328874&entry.1518579288=Yes,+please
There is a 30 day return and refund policy as well. You can read about it here: https://uuni.net/pages/returns-and-refunds
Make certain you don’t have anything flammable around the pizza oven. The whole box, including the chimney, get extremely hot. You will also occasionally get flame coming out of the chimney and the pellet box if the wind is blowing through the open door.
Don’t move the Uuni 3 oven until it’s completely cooled down.
Uuni 3 Pizza Oven
We suggest you invest in the following Amazon Best-Selling tools to make life with your pizza oven a little easier and cleaner.
This will give you little more control when you’re spinning the pizza. You’ll be less apt to burn yourself and it will make it a simple thing to slide the pizza in the oven. It also helps when you rotate the pizza so that it will bake evenly.
To keep track of the temperature of the pizza stone, the Etekcity Digital Laser Infrared Thermometer does a great job. It measures up to 1022°F letting you stand a bit back from the oven. It’s the #1 Best-seller on Amazon.
For faster lighting of the pellets, the Pro Plus torch from Iwatani is a good performer. You can adjust the flame shape and strength for extra control. The flame trigger allows one handed control and makes lighting and extinguishing the flame safe and easy.
Keep your hands safe with a pair of Bluefire Pro heat resistant gloves. They’re certified to withstand heat up to 932°F. They give forearm protection too. Just in our ballpark, right?
The Uuni 3 Cover/Bag will cover the Uuni 3 while the chimney is attached. Great if you need to leave it outdoors but want it to be protected.
Turn it into a convenient carry bag by pulling the chimney cover through the bag. Flip the bag over. Remove the chimney and front door and stow them with the oven in the bag. Pull the handles together and you’re Uuni and you are ready to go.
Then, when it comes to cooking other foods, here are a couple of useful pans that will fit in the Uuni.
Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet
Lodge Logic Square Skillet
The Uuni 3 pizza oven can be found at larger BBQ and outdoor cooking stores and sporting goods stores. It’s also available here directly from the manufacturer at Amazon. You can take advantage of Amazon’s great customer service as well as FREE shipping. If you’re an Amazon Prime member, get FREE 2-day shipping.
A quick, easy and fun change to your standard outdoor cooking, the Uuni 3 is a sure crowd pleaser. It’s not light weight, but making pizzas in 60 seconds makes you forget all about that. It’s easy to take apart if you want to pack up and go. This would make a great gift – either for you or a loved one who thinks cooking outdoors is the only way to go. If you love the outdoors and pizza, the Uuni 3 Pizza Oven is serious and delicious fun for all.
If you think it’s not the right choice for you, check out our full selection of outdoor pizza oven by clicking here.
Patio party coming up? How about making it a pizza patio party?
Now we’re talking. Combine the best combination of good friends, good food and a great location and you’re going to create some lasting memories.
How would you like to do this without spending a fortune on building a special installation in your backyard or on the patio?
Even better, how about something that you could take camping, tailgating, even to the beach?
Read on, because our Camp Chef Italian Artisan Pizza Oven review might just be your ticket.
The Camp Chef is a portable pizza oven that bakes artisan-style pizza in as little as 3 minutes.
The Camp Chef pizza oven can do this because it heats in as little as 15 minutes to the desired 600° to 700° temperature. Slide your pie in the oven, close the door, and 3 to 7 minutes later you’ll be enjoying that delicious, sizzling, mouthwatering pizza.
Not a pizza dough swirling pro?
No worries, it’s as easy as store-bought pizza sauce and dough or pizza from a take and bake place – even frozen works. But, if you feel like trying your hand at it, go ahead and use any specialized pizza dough and sauce.
Then pack it up and take it camping or to the beach, it’s that versatile.
If you’re a pizza aficionado, this is a unit that you’ll want to check out.
Let’s do just that…
No smoky flavor
Somewhat uneven heating
Oven doesn’t get to highest temps with bottle propane
Easy to assemble
Front cover not hinged
Electronic ignition gets The Camp Chef Italia started quickly. The oven gets up to temperature in as little as 15 minutes. You control the temperature by using the micro adjust gas burner that is situated below the pizza stone.
The stone is a 13.5” by 20” piece of Cordierite ceramic. It’s the same material used in kilns so you can be assured that it’s more than ready to take the heat.
The burner heats up the stone while the gap around the stone allows hot air to move up and heat the oven dome.
The oven mimics a wood-fired brick oven by contact cooking the pizza dough on the stone while cooking the pizza toppings with convection heat via the double walled stainless-steel dome.
But, no smoky wood flavor. Here’s why…
The oven runs on propane and is ready to accept gas from two sources. For portability, you can use the easily found 1-pound disposable bottles.
Or you can use the supplied 5-foot hose with regulator to connect to a standard bulk propane tank.
So, no woodchips, pellets or wood chunks to fuss with — that’s why no smoky flavor — and no ashes to spill all over your patio, campsite, or beach site.
Be aware, some users have said that you’re not able to get the highest temperatures with the disposable bottles.
Not a problem, you’ll just need to vary the type of pizza you’re going to make. You can still cook at lower temperatures, though it may take a minute or so longer.
That’s a common question many users ask. The Camp Chef pizza oven isn’t made to run on natural gas. Currently, there isn’t a connector or adapter available from the manufacturer to allow natural gas use.
A couple of notes to keep in mind:
The Camp Chef is meant to be used outdoors only.
Be certain to read the instructions on disconnecting the gas supply when the oven is not in use.
Ok, the electronic ignition makes it fast starting, we know it’s fast heating so…
You can make one 12-inch or two 10-inch pies at a time. So, figure about 10 minutes on the high side between batches. This is because every time the door is opened, heat escapes and the oven must come back to temp.
Not a big issue because the stone holds heat for a long time. It’s the air that needs to be reheated and that happens quickly.
TIP: If you prep your pizzas ahead of time, the process will be a lot faster. Be sure to keep the oven door closed even when not cooking to keep those temperatures up.
Another common question, but officially, no, the unit isn’t intended for commercial use. However, there are some pizza restaurant owners who have used the Camp Chef Italia pizza oven at open-air events. They’ve reported good results after a little practice and experimenting with time and ingredients.
Here are the measurements and weight if you’re going to be moving it around:
Speaking of practice and experimenting:
You can bake bread, calzones, cookies and other smallish baked goods. And that’s not all, you can cook chicken and fish, even roast meats.
The truth of the matter is, if you can fit the food through the opening, you can probably cook it in the Italia pizza oven.
Once the baking is done, it’s time for cleanup. Keep reading for good news there.
The body of the oven is easy to clean, just wipe down the inside and outside with a damp cloth. Before cleaning the stone, make sure it has completely cooled. You risk cracking the stone if it’s still hot.
Clean the stone by rinsing in water, but don’t soak it or use detergent. The stone is porous and will absorb water and soap. Scrape off any burnt-on residue like cheese or other toppings. Drips can be wiped up with warm water.
The stone will darken as it seasons. That’s something that you want to happen so don’t try to wash it off.
Alright, those are the basics, so, ready for some secrets?
Proper air and stone temperature is the secret. The trick is to get the air temperature to around 700° so that the toppings will be properly cooked while keeping the stone at around 550° to avoid burning the crust but still make it crispy.
The built-in thermometer in the Camp Chef oven top does a good job of measuring the air temperature — so no trick there.
For the stone temp, a good quality infrared thermometer comes in handy. You can measure several spots on the stone to judge overall temperature.
This is especially important if you’re going to be making more than one or two pizzas and need to keep opening and closing the door.
The high air heat and properly heated stone make this pizza oven a standout. Plus, like we said, it does this quickly, in as little as 15 minutes and you’re ready to start baking.
The heat is fully adjustable letting you cook many different types of pizza as well as other foods. The ceramic stone then pulls the outer moisture off the dough for crispness. This ensures that you get a perfect crust while the inside stays fluffy and moist.
Measure the stone heat separately to make sure you’ve got the right baking temperature. You want the stone to be at 500° to 550°. The air temperature needs to be higher – 650° to 700° – to cook the top.
For thin cracker style crust, bake at a low to med temperature to prevent burning. You will need to adjust the overall pre-heat to a half hour or so.
Use room temperature ingredients and dough. If you use frozen, thaw completely.
If making the dough that’s noted in the instructions, let it proof for 48 hours.
Go easy on the toppings as they may not cook quickly enough if piled too high. Also avoid too many high moisture toppings.
Use fine cornmeal on the peel to make it easy to slide the pie into the oven.
Spin the pizza 180° at least once in the first 90-120 seconds. Pop large bubbles so they don’t burn. Keep turning as needed to evenly cook.
If the crust is cooked but the top isn’t quite done, use your metal (not wooden) peel and lift the pie up near the top of the oven. The hot air will finish the cooking while keeping the crust just the way you want it.
The pizza oven is meant to be used outdoors, so don’t use it in an enclosed space. For example, don’t use it indoors, in a camper, or in an RV.
If you’re going to leave it outside, keep it covered. Camp Chef has a custom cover called the Camp Chef Italia Artisan Protective Cover. You can find it on Amazon.
The portable pizza oven can sit on any solid flat surface but if you prefer a cart, Seville Classics makes one that has a shelf for a separate propane canister that you can find on Amazon.
When you’re done baking, make sure the gas is off as directed in the instructions.
Camp Chef has a one-year warranty on the stove and components. This doesn’t include paint or finish. Be sure to activate the warranty by registering online here:
For more information or to file a warranty request go here:
The gauge shows the temperature of the air inside but doesn’t give you the temperature of the stone. Take that in to account when baking as the stone could be quite a bit hotter than you think and burn the bottom of the pie.
Avoid extreme temperature changes to the stone. Don’t place frozen foods on a hot stone as it could crack.
Use oven mitts or gloves when handling the cooking stone and any other hot parts like the front cover.
It’s safe to use outside as that’s Camp Chef’s intended purpose for the oven. Remember to use standard fire safety when cooking outside. A fire extinguisher is a good idea to have handy.
We suggest you invest in the following Amazon Best-Selling tools to make life with your pizza oven a little easier and cleaner.
A peel or spatula like the Kitchen Supply aluminum peel or the Camp Chef Professional Pizza Spatula will make it a simple thing to slide the pizza in the oven. It also helps when you rotate the pizza so that it will bake evenly.
The Janico Pizza Oven Stone Brush is a good stiff bristle brush that helps remove the debris on the stone.
To keep track of the temperature of the pizza stone, the Etekcity Digital Laser Infrared Thermometer does a great job.
The Camp Chef Italia Artisan Oven can be purchased at larger outdoor and home supply stores as well as larger sporting goods stores.
We recommend you purchase it here at Amazon. You can take advantage of their top-notch customer support, easy to use return policy and free Standard shipping. And, if you’re an Amazon Prime Member, you can get FREE 2-day shipping.
Camp Chef Pizza Oven
Our conclusion is that the Camp Chef Italia Artisan Pizza Oven would make a great backyard, camping or all-around outdoor propane powered pizza oven. It fits smaller patios and it’s portable. It’s easy to set up on a picnic table or grill stand and you can be cooking in 15 minutes.
It stands out to us for its versatility in baking other foods too. It’s not a one hit wonder.
You can find our complete selection of outdoor pizza ovens here.
Love artisan pizza but hate the cost? If you’re an outdoor cooking enthusiast, as well as a pizza lover, you’re going to find this article right up your alley.
While a lot of outdoor cookers dream of the authentic and traditional brick or clay cooking oven, for a lot of us the cost of having those custom-made is a little out of our budget.
But after looking around, we found that there are many less expensive and very suitable options. They use different methods of fueling the fire and come in different sizes to fit your budget or lifestyle.
In this top-five review, we’re going to cover several different fuel types as well as some portable and not so portable units.
Quick NavigationBest Home Pizza Oven – Our top 5:Electric Pizza OvenGas Pizza OvenWood Pizza OvenWhy Is a Brick Pizza Oven Thought to be Better?Are Outdoor Pizza Ovens Safe?#1: The Camp Chef Italia Artisan Pizza Oven#2: Uuni 3 Portable Wood Pellet Pizza Oven#3: The IlFornino Basic Wood-Fired Pizza Oven#4: The Blackstone Outdoor Pizza Oven#5: Brick Pizza Oven, Wood FiredAdditional Tricks, Tips and RecommendationsHow to Clean a Pizza Oven?Why Are Pizza Ovens Dome Shaped?Where Can I Buy One of the Pizza Ovens?Are Pizza Ovens Worth It?Which Pizza Oven Should I Buy?Recommended tools:
Gas with Electric Ignition
APO Hand Made
First, let’s cover the different types of outdoor pizza ovens that are available to you in terms of fuel type. Then, we’ll follow up with some important questions that you need to ask when you’re trying to decide which unit you want to buy.
The electric pizza oven is available in several styles. They’re relatively cheap on the low-end and can jump up in price quickly to well over $20,000. The upper end models have a brick or clay lining that mimics a traditional pizza oven. This helps keep temperatures high and results in nice, even cooking
On the lower end, they use the typical filament heating elements. One issue with the cheaper electrics is that they don’t get to the very high cooking temperatures desired for pizza. With temperatures of 600° and lower, your cooking times are longer. Another problem is that the cooking is sometimes uneven due to the placement of the filaments.
Gas pizza ovens in the portable range run on propane. The gas ovens draw the flame and heated air up to the top of the oven via a front vent or chimney. These also come in a few style variations. Some models use an upper and lower ceramic tile, heated by the flame and hot air, for even cooking of the pie.
Other models directly draw the flame and heated air over the top of the pizza. This helps cook the toppings as well as the top of the crust. And you’ll get the artisanal burning of the top crust so many of us desire.
An advantage of a gas oven is easier heat regulation than the wood burning style.
The wood burning style ovens are the most desirable to those who want to experience the smoky flavor that the burning wood can give the pie. The wood-burners can get the temperatures up into the 900° plus range which can rapidly cook a pizza – sometimes in less than a minute.
These ovens also draw the flame and heated air up to the top of the ceiling via a front vent or chimney. The heated air is reflected down to cook the top of the pizza.
Before you buy any type of outdoor pizza oven, here are a few questions that you’re going to want to ask before you do purchase a unit.
How to use a wood fired pizza oven?
The brick pizza oven or wood fired pizza oven is able to get the temperatures up quite a bit higher than you can with an electric model. These higher temperatures achieve a couple of things.
1. They cook the pizza faster because they can get to 900°+.
2. With the convection cooking that you get in a brick or wood fired oven, you get more even cooking. The electric models, unless they have an upper brick tile in the ceiling, use heating elements that don’t cook quite as evenly.
3. You get the wood smoke from the burning wood that helps add flavor and aroma to the pizza.
So then, you might ask if electric style ovens are any good. They are, if all you’re looking for is to cook the pizza and time isn’t a real question.
And also if you’re not really looking for the other advantage of getting the smoky flavor infused into the pizza. If you’re just looking to cook a pizza, an electric model would do just fine.
Yes, as long as you’re following all the safety requirements of the manufacturer and keeping in mind local regulations and fire safety standards. Remember that you’re cooking with flame just like a barbecue. So you want to follow the same safety precautions.
With that, let’s dive into the reviews…
The Camp Chef Italia Artisan Pizza Oven, coming in at 47 pounds, is a very portable unit. You can place this on a tabletop, cart or benchtop, attach the fuel source and easily get the unit fired up and going.
There is a little bit of assembly required when you first get it but it only entails installing the door and the pizza stone. This shouldn’t take more than 10 or 15 minutes to be up and running.
The Camp Chef runs on propane and you can use disposable one-pound bottles for portability. Or use the included 5 foot hose with regulator and connect to a bulk source of propane.
Just a note, some users have suggested that the oven temperature is lower when you’re using the disposable bottles.
It has an electronic ignition and runs at 17,500 BTU. This means you’ll be ready to cook in about 15 minutes. The unit can cook up to a 13 inch pizza in around 3 to 7 minutes at 600 to 700°.
The heat source is at the base of the oven and is controlled via micro adjust valves to let you fine tune the temperature.
The unit is made of stainless steel with a double wall insulated ceiling. This helps the Camp Chef better mimic a brick oven for good, even heat distribution.
It does not come with any accessories.
#1: Camp Chef
The Camp Chef Italia Artisan Pizza Oven is our number one choice because it’s the best value for money. We also love the portability and ease of use.
The Uuni 3 Wood Pellet Pizza Oven is a very portable oven weighing 28 pounds. With its 3 attached legs, it’s meant for tabletop, benchtop or countertop use.
It does require a fair amount of assembly, so spend some time reading the manual before you start to work on it. Most assembly can be done with a screwdriver.
The Uuni 3 uses wood pellets and when the pellet chute is full, you can cook for 20 to 30 minutes. One very important note, according to Uuni: use only 100% natural hardwood cooking grade pellets. Don’t use any other kind of cheap wood pellet because of the different chemicals and binders that are used in them.
To get the pellets burning, the manufacturer suggests using starter gel. One user likes to use a torch or a starter cube as he is able to get them burning faster.
Once you get the pellets burning, load the chute up and you’ll be ready to cook in about 20 to 25 minutes. Then, burning at approximately 20,000 BTU, the 3 can cook a 13 inch pizza in about a minute at 900°.
Bear in mind, because that’s so hot, it requires some speed and dexterity when working with it. But most users say they found that to be very acceptable once you get some practice in.
In this unit, the heat source is in the back of the oven. The smoke, fire, and air are drawn forward by the chimney that’s attached to the top front of the roof.
This allows the heat and hot air to be drawn across the top of the roof and then reflected down via convection to cook the pizza toppings and the top crust.
The Uuni 3 is made of stainless steel and has a 13” pizza stone inside. The Uuni 3 doesn’t come with a bag of pellets or a pizza peel. You’ll need to buy those separately. A carry case is also available.
It gets a rating of 4.4 stars out of 5 for its ease of use and portability.
#2: Uuni 3
The Uuni 3 comes second because we love the portability, the quality and the price.
It also has a very cool design which is sure to impress your guests!
The IlFornino Basic Wood-Fired Pizza Oven weighs in at 270 pounds. So, not very portable if you plan on taking it somewhere, but it does come with a cart.
The oven comes mostly assembled. You’ll need to attach the chimney to the oven and the legs to the cart base to complete the included wheeled cart. Then, just put the oven on top of the cart and roll it to the desired location.
Before you move or lift the oven, users and the vendors suggest taking the brick cooking base out to make it lighter.
The IlFornino Basic is made of stainless steel and has a double-walled and insulated ceiling. It’s wood fired and can get the temperatures up to 700° to 800°. This cooks a 10 to 13 inch pizza on the 6 piece tiled firebrick cooking base in about 90 seconds at 800°.
Once your wood is properly burning and pushed either to the side or the rear, the Basic is ready to use in about 25 to 35 minutes. It can maintain the heat at about 700° when the door is open.
In order to get the heat back up to cooking temperature, just shut the door. The IlFornino Basic has a view hole on the front so that you can watch as your pizza is cooking. But, at these higher temperatures, you’re going to want to make sure that you rotate the pizza regularly to keep it from burning.
The Basic is a wood burning style pizza oven and comes with the above mentioned cart, one peel and a brush/scraper.
Be aware, because of the weight, it will be delivered via freight delivery. You’ll want to check the charges for freight as this won’t qualify for Amazon’s free shipping. One of the estimates of freight was approximately $360.
The IlFornino Basic Wood-Fired Pizza Oven gets a 4.2 out of 5 star rating. Many users find the cart portability to be a big plus as it helps to conserve patio space because you can roll it out of the way.
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IlFornino is the best portable wood fired pizza oven. The price is a bit steep but it’s a great option if you don’t want a permanent feature.
We love the modern design that can fit in any backyard.
The Blackstone Outdoor Pizza Oven is another portable unit though it’s a little heavier at 103 pounds. Fueled by propane using an electronic ignition system, the Blackstone runs at 60,000 BTU.
This gets the oven up to cooking temperature in about 15 minutes. Once at temperature, it will cook a 16 inch pizza in a little under 3 minutes.
The unit is made of stainless steel and has a cooking stone mounted in the ceiling as well as in the base. The flame comes up from behind the food and is vented forward. This then heats the stone above for even convection cooking.
The Blackstone also comes with a cart that has a shelf for mounting your propane canister. The unit can be used either on a tabletop or the cart. The oven doesn’t require any assembly but the cart has some pieces that need to be attached.
A very nice feature is that it uses a barbecue rotisserie motor mounted underneath that is attached to the ceramic cooking base. The benefit is that it rotates the base so that you don’t have to constantly monitor the pie to make sure that it’s cooking evenly. It also helps maintain the cooking temperature by keeping the door closed.
The Blackstone gets 4.3 out of 5 stars and it does not come with any accessories or batteries for the motor.
A good alternative to a wood fired oven if you don’t want the hassle of the logs.
You’ll get a decent pizza in a fraction of the time.
Also a good option a for a smaller budget.
This oven by Authentic Pizza Oven is made in the traditional model of wood fired pizza ovens and would add quite a decorative touch to your patio. It’s handmade in Portugal out of refractory (fire) brick, a ceramic material in the oven lining is used. It’s definitely not portable at 1200 pounds. On the plus side, there is no assembly required, but it does require a base.
It can reach temperatures in excess of 900° to rapidly cook your pizza. The times that have been recorded have been as short as a minute. You’ll really need to keep an eye on the pie as it can burn within a few seconds of overcooking.
With practice you can fine tune the wood burning process to get a more easily controlled temperature of 700° to 800°. Giving you plenty of time to rotate the pie for even cooking.
This oven is ideal for wood fire pizzas but it can also be used for cooking fish, vegetables, baking bread, soups, stews, roasts and meats. It also has the capabilities for spit- fire roasting. Ovens are rotisserie capable.
The oven doesn’t come with any accessories.
It gets a rating of 4 out of 5 stars on Amazon with the users who have bought it being very happy with the resulting installation, manufacture and cooking results.
#5: Handmade Brick Outdoor Pizza Oven
This handmade outdoor pizza oven is the best quality and will make the best pizzas.
It comes lasts in our selection because the price is a bit high for the average budget.
If you are serious about your pizzas and want the real stuff, that’s the one you should go for.
Also the best option for a permanent structure, like an outdoor kitchen.
So there you have it. Our choice of the five best pizza ovens on the market in 2017.
Keep the pie turning to allow even cooking. In some units, at the last minute or so, you can hold the pie near the ceiling of the oven to melt the cheese and brown the top crust.
Go easy on the toppings to allow the crust to cook at the same time as the toppings. Too many toppings and the heat won’t make it through to the crust.
Some pizza ovens do have temperature gauges on them, but they measure the temperature in the wrong spot. Some are mounted to the door while others are mounted to the top.
We recommend purchasing an infrared thermometer. These can be found on Amazon for around $20. These will help you keep the temperature where you want it by reading the temperature at the spot where the food is.
Clean ash and food pieces off the stone with a scraper. Use water to clean off any food residue. Be careful of porous materials in the cooking base as they can absorb cleaners like soap.
This is old time convection cooking. The shape helps cook the top of the pizza. The flame, air and smoke are drawn to a chimney or vent at the front of the oven.
Depending on the unit, this will either heat the top of the oven and the air so that it is projected down evenly on the food or the flame and hot air travels across the top of the food and cooks it.
Most of the ovens reviewed here are available at larger camping and outdoor cooking stores. You can find the five models reviewed here at Amazon where you can take advantage of free shipping on some models and get Amazon’s great customer service.
It depends on how often you eat pizza and whether you like eating outdoors. If you’re a regular griller/BBQ’er, then these will fit right into you lifestyle. They all appear to do a good job of cooking the pies and most users find they can use the ovens for other foods as well.
Cooking times and temperatures vary on model and size. Most will cook at 600°-700° and take 3-7 minutes. Two models listed here can cook in as little as 60 seconds at 900°.
Take into account your own lifestyle. Remember these ovens are for outdoor use. If you plan on using them on you patio, is it something you need to move around or can it stay in one place? If you like to camp, do you have any plans on taking an oven with you? Many people pack these with them as some are quite portable.
Also take into consideration the size and type of pizza that you like to make. For portability, these units are going to be a limited in size, usually to 13”.
Three of the five we’ve reviewed will allow you to make a pie up to 13 inches. One unit will go up 24 inches, but it’s not portable. Generally, most other users have said not to go any higher than 16 inches. Because you have to turn the pizza to cook evenly, anything larger than 16 inches can be difficult to maneuver.