The 5 Best Pellet Pizza Ovens of 2026

A square stone is the detail that separates this Mimiuo from every other 12-inch oven on the list. Thirteen inches on a side works out to roughly 18 percent more baking surface than the round stone most ovens this size ship with, and the kit arrives complete, with the cordierite stone, a folding aluminum peel, and a cover, so there's no second order standing between you and the first bake.

It's also the least expensive oven in this group and the most traditional of the five: pellets go into the firebox, flame rolls across the dome, and once the stone is soaked at 900°F a pie is done in about a minute. What that price buys is the work. The fire wants feeding between pies, a breeze will keep the stone short of temperature, and there's no second fuel to fall back on when the flame sulks. On a still evening, we think it turns out the best crust per dollar here.

Assembly takes minutes with no tools, the legs fold for storage, and the stainless wipes down after a session. Plan on pies closer to 10 inches so there's room to spin them in a 12-inch mouth, and treat the first two or three as calibration, because balancing the fire is the whole skill.

Same body, same footprint, same money as the electric BIG HORN, and the difference is what sits in the box. This version ships with a propane burner instead of a heating element, so when the fire disappoints you, the fallback is gas rather than an outlet across the yard.

For backyard cooking that's the more useful of the two arrangements. Propane is instant and steady, and it gets dinner on the table while the pellets are still catching; the hopper is what you play with when there's time to sit outside. Neither mode feels like a gimmick bolted on, which isn't always true of multi-fuel ovens.

On gas the maker quotes 350°C, about 660°F, in 20 minutes, well under the 900°F-plus the pellet ovens here reach. We don't count that as a flaw: a cooler, steadier oven is much easier to learn on, and it finishes a thick crust or a skillet of something other than pizza without scorching the top. The 12-inch stone, 32.6-pound body, front-loading door, and 24-month warranty match the electric version exactly.

Sixteen inches is the number that sets this VEVOR apart. Everything else in the roundup bakes a 12-inch pie at most; this one is built around a deck big enough for a pizza the whole table eats from. If your pizza nights run to four people and a pile of dough balls, those extra inches change how many rounds you bake before everyone's full.

The feature we came to rely on is the lever that turns the stone without opening the door. At 900°F and up every peek costs heat, so rotating the pie from outside while the door stays shut is worth more than it sounds. The built-in thermometer is the other quiet win, because you watch the oven climb instead of guessing by flame color.

It runs on pellets or propane, quotes a 600°F preheat in 15 minutes with a 1,000°F ceiling, and turns a heat-soaked pie in about 90 seconds. A carry bag comes with it, but at 43 pounds and 33.7 inches deep this is a patio oven you set up once. The mouth is tighter than a 16-inch deck suggests, so line up the peel before you commit; the stone lever saves you the second and third attempts.

A stone that turns itself solves the thing most of us are worst at in a pellet oven: rotating a pie at 900°F without tearing the middle out of it. The motor spins slowly and continuously, so the crust browns evenly while the door stays shut and your hands stay free. We were glad to give up the mid-bake peel juggle.

The convenience has a bill attached. At 40 pounds this is the heaviest oven in the group, and the turntable is one more part that can stop doing its job, which is why the maker's own note suggests a few drops of oil on the rotating shaft if the stone stops spinning smoothly. That's a two-minute fix rather than a reason to walk away, and it's worth knowing before you assume the motor has died.

The rest is the Mimiuo formula: a 932°F ceiling, roughly 15 minutes to 900°F, 60-second bakes, and a 13-inch round stone with a peel and cover in the box. It's also the most expensive of our picks, and that's where the decision lands, because the money goes to the motor and the extra steel. Load every pie centered; a stone that never stops moving will carry an off-center pizza right along with it.