Best Wood Fired Portable Pizza Ovens Reviewed a n d Rated BY CHRIS
There is probably not a town in the world, where you can’t get a pizza in some form of another. And using one of the best portable pizza ovens c an honestly give you great tasting pizza right in your backyard. We like pizza so much t ha t three billion are consumed in the United S ta t e s every day. That’s enough pizza to cover 100 acres, of if you can’t get around that,how about 78 football fields.
OUR TOP 3 PICKS PIZZA OVENS
illFornino Professional Oven
ilFornino Professional Portable Pizza Oven Our t o p pick, this ilFornino m o d e l is spacious, insulated, a n d mobile, m a k i n g it perfectly suited for your ba ck ya r d cooking. Boasting a n impressive 1007 square inches of cook space, this portable pizza oven c a n easily a c c o m m o d a t e u p to six smaller pizzas a t one time.
Weighing in a t 280 pounds without the stand, this oven is certainly on the heavier side, but this is due to the h i g h - g a u g e stainless steel dome, do uble- walled with 4 inches of insulation, as well as the 1.5 inches thick refractory stone flooring – the s a m e kind of stone used in c o m m e r ci a l ovens
Blackstone Oven This is one of the mos t popu lar porta ble pizza oven s, a n d one of the mor e unus ual ones at the s a m e time . Unlik e othe r pizza oven s, whic h are bas ed on the trad ition al brick oven princ iple, Blac ksto ne has take n a diffe rent a p p r o a c h to cook ing a pizza . The gas burn er heat s a rota ting table on whic h rests the pizza ston e. Half of the flam e is direc ted unde rnea th to hit the base , while the othe r half is defle cted to cook the top of the pizza. The Blac ksto ne Outd oor Pizza Ove n com e s com plet e with its own whe eled trolle y, a n d c a n not be dism ount ed. At 103lbs ( 4 7 k g ) it's a m o n g the heav ywe ights of port able pizza oven s
Pizza Craft Pizza Que
Fueled f r om a 20lb ( 9 k g ) propane tank the PizzaQue heats up in just 15 minutes a n d you'll have only to wait another six minutes for your first piping hot crisp pizza to be ready. The internal pizza stone a n d the shielded d o m e d t op intensify the heat inside ensuring the t op of the pizza is properly cooked, a n d the base is firm a n d crispy with a little chew. Small vents on the side allow excess moisture to escape the oven a n d keep the base of the pizza f rom getting soggy.