Rotate it regularly The strongest heat usually comes from one direction, especially in gas and wood-fired ovens. You'll want to rotate the pizza a few times during cooking to make sure it cooks evenly. Once every 30 seconds is a good rule of thumb, but keep an eye on it while it cooks. Sustainably sourced wood logs are available. Where possible, we'd suggest buying these for a reduced environmental impact. Charcoal pizza ovens You'll also likely find that a BBQ pizza oven is a slower cook than other oven types. It won't cook pizzas in 90 seconds flat like some freestanding ovens do, and because the heat source is below the pizza stone, the stone is often much hotter than the rest of the oven.

Pizza ovens are often billed as portable, so we weigh them and carry them a short distance, taking bulkiness and comfort into account.Those who want to use charcoal should go for a wood-fired oven and introduce a few briquettes to a mostly wood-based fire. BBQ pizza ovens

The weather outside is frightful—oh, and inside too, since we’re home for Thanksgiving and our Boomer parents for some reason insist on keeping the thermostat at 57 degrees. You know what would hit the spot and warm our weary bones? A hot, cheesy Neapolitan pizza topped with fresh mozz, guanciale, and spicy honey. LGIG—let’s get it going! They do, however, usually produce the tastiest pizza, as the wood smoke infuses additional flavours into the crust and base. In each pizza oven, we cook three of the most popular types of pizza – margherita, pepperoni and veggie – to see what results we get when cooking with a variety of textures and flavours. Turning peel This smaller paddle has a rounded edge to help you slide it under one side of the pizza and turn it while it's cooking, without the need to take it out. This peel is a handy tool, but it's not essential like the standard pizza peel. We select the UK's bestselling pizza ovens and have cooked more than 80 pizzas to find out which are the easiest to use and which cook the best food.Propane burns hotter than butane and is therefore the preferred gas for use with pizza ovens. The majority are propane-only, but some work with butane too. Wood-fired pizza ovens This can result in pizzas with very crispy bases and underdone tops. You might need to use a pizza peel to hold your pizza aloft in the oven for a while to help the top catch up with how well done the base is. Electric pizza ovens

There aren't many electric pizza ovens around that are for use at home, but the Ooni Volt 12 and Sage Pizzaiolo are examples that might be a good fit for those who are keen to cook artisan-style pizza without the need for outdoor space. Pizza cutter A good pizza cutter is key for slicing up and serving your pizza. The larger the circular blade, the better. This prevents the pizza cutter from moving your toppings around and makes it easier to cut through extra-puffy pizza crusts. They often take up a lot of kitchen counter space, though, and cooking at such high temperatures can still have smoky results and be problematic when cooking indoors.

We use the same methods, dough, sauce and toppings to prepare and cook each pizza to keep our tests as fair as possible. Keep a consistent temperature 400°C is usually ideal for cooking pizza, but it can vary depending on what type of pizza you're cooking. A consistent heat will cook your pizzas evenly and keep them from burning unexpectedly. Heat-proof gloves Getting up close and personal with an oven that can burn at 500°C comes with its risks. Wearing heat-proof gloves will help keep you safe while adding fuel, and if necessary, when launching and rotating pizzas. Bristle brush Especially useful for wood-fired ovens where ash is likely, a tough bristle brush is handy for removing ash from the pizza stone ready for cooking, as well as for cleaning out your oven after use.