There Are Different Types
The advice from outdoor pizza oven specialist Ooni is: “Consider what is going to be the best choice of fuel for you.” Wood-fired, charcoal, gas or multi-fuel? They use different fuels and deliver different cooks. The most popular option is a wood-fired oven, which lets you create authentic, stonebaked pizzas at home, and uses wood-pellets to create that smoky flavour. Iain Ellis, buyer for outdoor living products at John Lewis, recommends a wood-fired clay oven like the versatile DeliVita, which is “a mini version of what you would see at a pizzeria”.

Think About How Many You’re Cooking For
Size matters, advises Iain. Most portable ovens can hold a single 12-inch pizza, so consider a larger model if you’re planning to cook regularly for a big group. Wood-fired ovens are available as compact portable models and in larger dome styles, but need considerably more care than gas models – they should be cleaned out after each use.

They Don’t Have To Be Expensive…
“Pizza ovens don’t need to cost a fortune,” according to Ooni. “Most portable models – that is anything that isn’t a built-in or brick oven – cost a fraction of the price of a traditional, permanent wood-fired oven.” Somewhere between £200 and £400 can get you a durable, portable oven from a well-respected brand, whereas a traditional brick dome oven can cost thousands.

…But They Can Be Heavy
“Portable pizza ovens vary in weight from around 15kg up to 30kg, so you will need to ensure you have a sturdy table or surface to set yours up on”, says Iain. If you’re concerned about the reliability of the surface, you can buy specific pizza oven stands or tables, most of which also have storage and hooks for cooking utensils.

Keep A Close Eye On Cooking Times
“A pizza will take 60-90 seconds to cook in most ovens, which take 15-25 minutes to heat up”, says Iain. Pizza ovens work by getting to an extremely high temperature – roughly 500ºC – very quickly, which ensures you get a crispy base and crust. Be prepared to do a few trial runs before you nail the temperature and timing. You can also use wood-fired pizza ovens to cook fish and meat dishes, or even bake bread, points out Iain. These will take longer than a pizza – use a timer and thermometer to check everything is cooked through before serving.

Make Sure You’ve Got The Right Utensils.
Ooni recommends a pizza peel “to launch, turn and retrieve pizzas from your oven with ease”. Choose between aluminium and bamboo options, perforated or flat. If your oven doesn’t have a built-in thermometer, you’ll want one –  especially if you’re planning to smoke meat and fish. Iain’s advice: “Think about a protective cover, cooking tools, cleaning equipment and a pizza oven cookbook too.”

For more info on pizza ovens, visit JohnLewis.com and Ooni.com