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Master the art of wood-fired pizza at home. From choosing the right oven and making proper dough to achieving a blistered, leopard-spotted crust in under 90 seconds.
There's nothing like a 60-second pizza with a blistered, leopard-spotted crust — and you don't need a brick oven to get it. Portable pizza ovens hit 450°C+ and make restaurant-quality pizza at home. Whether you're feeding a crowd or impressing mates on a Saturday night, a wood-fired pizza oven transforms outdoor entertaining from standard to spectacular.
The best part? It's not complicated. Once you understand the basics — oven temperature, dough hydration, and timing — you'll be pulling perfectly cooked pizzas out of your oven consistently.
Your oven choice depends on fuel preference, space, and whether you want a rotating stone for even cooking. Here's the breakdown:
Gas-Fired Ovens are consistent, easy to control, and maintain steady temperatures without constant feeding. Perfect if you want to focus on the dough and topping rather than wood management.
Wood Pellet Ovens offer that authentic wood-fired flavour while using convenient pellet fuel. They're cleaner than traditional firewood and easier to manage than gas if you want wood-fired taste.
| Model | Type | Best For |
|---|---|---|
| ZiiPa Piana Gas Fired Pizza Oven | Gas | Beginners wanting consistency and ease |
| ZiiPa Piana Wood Pellet Pizza Oven | Wood Pellets | Authentic flavour with modern convenience |
| Witt Etna Fermo 16" | Wood-Fired | Traditional cooking; fixed stone |
| Witt Etna Rotante 16" | Wood-Fired | Even heat distribution; rotating stone |
| Witt Piccolo Rotante 13" | Wood-Fired | Compact spaces; rotating stone for consistency |
Pro tip: Rotating stone models (Rotante) heat your pizza evenly without manual rotation, though the Neapolitan method of hand-rotating is part of the charm if you want it.
Browse our full range of pizza ovens here.
Great pizza starts with simple dough. You don't need fancy ingredients — just flour, water, salt, and yeast.
Makes 4 x 30cm pizzas
Remove dough from fridge 30 minutes before cooking to bring it to room temperature.
Neapolitan pizza cooks fast at high heat. Your target is 430–480°C — the higher the temperature, the quicker the cook.
Infrared Thermometer Method: Point at the stone from the side and take a reading. Aim for 450°C+ for beginners; 480°C once you're confident.
Flour Test: Toss a pinch of flour onto the stone. It should brown (not blacken) in 3–5 seconds. If it burns instantly, it's too hot; if it takes 10+ seconds, it needs more time.
Rotating stone models heat more evenly, so you can start cooking slightly sooner once the target temp is reached.
Once you've nailed the basics, your oven becomes a multi-purpose outdoor kitchen:
Check out our pizza accessories for peels, covers, thermometers, and more.
Cooking pizza in a wood-fired oven is one of those skills that looks harder than it is. Once you understand temperature, timing, and the hand-stretch method, you're golden. Your first pizza might not be perfect — and that's fine. By pizza number three or four, you'll be pulling out beautiful, blistered Neapolitan-style pizzas consistently.
The best part? Every pizza you cook will taste better than takeaway, and your mates will be impressed.
Happy cooking.