Pizza Ovens

We carry pizza ovens across every category and price point. Alfa and Clementi bring Italian craftsmanship and wood-fired tradition — Alfa's ovens are built outside Naples and reach up to 1,000°F in as little as 10–20 minutes. Gozney and Ooni cover portable and countertop gas and multi-fuel options built for backyards, patios, and tailgates. Forno Bravo offers American-made refractory brick ovens, fully assembled or as DIY kits, for permanent outdoor kitchen installations, and Alfresco rounds things out with a built-in gas model delivering 40,000 BTUs for a finished outdoor kitchen.

Not sure whether wood-fired, gas, or built-in fits how you'll actually use it? Call us at 316-440-3590 or email us at customerservice@atbbq.com and a real person will help you figure it out.

Pizza ovens vary more than most people expect. Here's what to weigh:

• Fuel Type — wood delivers the most authentic flavor and the highest ceiling temperatures but takes more involvement; gas is faster and more consistent with less to manage; multi-fuel models give you both
  
• Configuration — portable and countertop ovens are an affordable entry point; freestanding models on a cart or base give you a dedicated station; built-in ovens integrate into an outdoor kitchen for the most permanent result
  
• Cooking Floor Size — determines how many pizzas you can cook at once; larger models can run multiple pizzas simultaneously if you're cooking for a crowd
  
• Heat-Up Time — gas ovens can reach temperature in around 10 minutes; traditional brick ovens can take 40 minutes or more
  
• Heat Retention — refractory and DIY brick ovens from Forno Bravo take longer to build and heat but deliver the best retention and the most authentic bake
  
• Portability vs. Permanence — know whether you want something you can move around or a fixture built into your outdoor kitchen before you buy

Should I buy a wood-fired or gas pizza oven?
A: Wood-fired ovens deliver the most authentic flavor and the highest ceiling temperatures, but they take more involvement — sourcing and storing wood, learning fire management, and longer heat-up times. Gas ovens trade a bit of that flavor for consistent heat, quick preheat, and no wood to manage. Multi-fuel models from Ooni and others let you use various fuels in the same oven.

How hot does a pizza oven get, and why does that matter?
A: A real Neapolitan-style pizza needs an oven that can reach 800–1,000°F, hot enough to cook a pizza in about 90 seconds. That intense, quick heat is what gives you a blistered crust and properly melted toppings — something an average grill or kitchen oven can't replicate.

How long does a pizza oven take to heat up?
A: It depends on the fuel and construction. Gas ovens like Alfa's Nano can reach cooking temperature in around 10 minutes. Traditional brick ovens, including refractory builds from Forno Bravo, can take 40 minutes or more but hold heat longer once they get there.

Do I need a built-in oven, or is a portable one enough?
A: It depends on how you plan to use it. Portable and countertop ovens are affordable, capable, and easy to move around for tailgating or a smaller patio. Built-in ovens from brands like Alfresco integrate into an outdoor kitchen for a permanent, finished look, but they're a bigger commitment and require planning your island around the model.

How many pizzas can I cook at once?
A: That comes down to cooking floor size. Smaller countertop ovens are built for one pizza at a time, while larger models, including some of Alfa's lineup, can cook up to four pizzas simultaneously, which matters if you're regularly cooking for a crowd.

Can I use my grill as a pizza oven instead of buying a separate one?
A: Some setups make that possible — Yoder Smokers offers wood-fired oven inserts sized for their YS1500, YS640, and YS480 pellet grills, and Kamado Joe's DoJoe attachment converts a kamado into a pizza oven. These are a good option if you already own a compatible grill and want pizza capability without a standalone oven. These dedicated accessories can produce the high temperatures needed for real pizza mastery.