I Tested 3 Pizza Ovens & the Winner Produced Restaurant-Quality Pies

As an Italian-American growing up in New Jersey, you could say I know a thing or two about pizza. Pizza night was a beloved tradition in our household, starting with ordering pies from our local trattoria and eventually evolving into making our own creations in the oven. Now, homemade pizza has gotten a serious upgrade.

Gone are the days when we were limited to deep-dish pizza in a cast-iron skillet or a preheated ceramic pizza stone. Since the first portable option was introduced in 2012, outdoor pizza ovens have taken the culinary world by storm, boasting results that can rival your favorite pizzeria.

I've been using outdoor pizza ovens for about three years now, and with so many options available, I decided to test and compare three of the most popular models to help you find the perfect one for your pizza nights.

To set up the test, I got six personal-size pizza doughs from my local pizza shop, all weighing the same size. I prepared each pizza the same way: fresh tomato sauce, sliced garlic, and cubed mozzarella, topped with salt, olive oil, and basil. I cooked two pies per oven—one to get a feel for how the oven w...