12” Pizza Oven Smackdown: 8 Top Picks Go Head to Head for Pizza Perfection

[@slipstreamvids7422]

The electric ninja got my money. I just couldn’t feel secure to maintain the perfect wood size that was dry and would get to temp quickly over just pushing a buttom, in any weather. Also'propane is a bother and both fuels emit pollutants. The Ninja is not a one trick pony either. You can cook anything in it. Tirkey, burgers, pizza, roasts, fish, ribs and it has a ton of presets to take some guess work out. Smoke or no smoke too.

[@TheBarbecueLab]

It's really impressive, isn't it? I was truly shocked how well it performed against all of the other propane and wood fired ovens in this test. Enjoy your new oven!

[@prestieb]

By far the most informative and well produced portable pizza oven comparison video I've seen. Excellent information paired with great cinematography. Keep up the great work!

[@aaronbenesh4722]

I like the video. I'm not sure what you are using for wood. I have an Omni Karu 12 and my deck is 850+ degrees F in 20 min every time unless it's winter. I get the deck to right at 1000 degrees F and my pizza's are cooked in less than 2 min.

[@JavierRodriguez-bq3gi]

Very helpful reviews. Thanks a lot!

[@oso13bravo]

Just came across this channel, and may I say you do a fantastic job on reviewing these products. Thank you.

[@TheBarbecueLab]

Thanks for swinging by to watch a video! All the brst in your search for a new pizza oven. There's some amazing sales coming up on these, so check us out on KZbin Shorts if you want to see when the sales are live.

[@surfingonmars8979]

This Man is THE BEST. His reviews are concise, informative, unbiased and, all in all, IMHO, the best!

[@idontgrillonwed]

I just got the Ninja for $120 CLEARANCED at a big chain store, and other than my Japanese gyutos, hands down best money I’ve ever spent. Did a blindfold test while catering against a brick-built wood oven and an Ooni, and it’s sooooooo close I have taken the money I was saving for a wood-fired oven and put it all towards other things. - use the smoke box as you preheat - it takes a while to get going. - the trick is a steel plate instead of the stone. I had some 1/4” mild steel I seasoned with avocado oil after wire brushing it down. It ALSO baked an amazing apple pie after the pizzas. Oven was still hot, and the pie fit, so I just threw it in there and dropped the heat setting. Wood-tasty goodness.

[@TheBarbecueLab]

Wood fired apple pie sounds like the absolute stuff!

[@Freedomsterfire]

Fantastic video! When we’re ready to buy, I’ll be back for the link/coupon code. We already have a gas grill and the Ninja machine would be an awesome complement to our outdoor kitchen in that it can smoke fairly large meat, and it produces what seems to be excellent 12” pizzas in 3 minutes each. It’s also a small form factor, doesn’t require propane, and the wood pellets are great for added flavor. What an innovative machine. Thank you!

[@jameshobbs]

three years later still in love with my Roccbox. It's really high quality gear.

[@TheBarbecueLab]

I’m super impressed with the Roccbox. Hopefully we can test the Dome sometime soon, because that looks impressive.

[@simmonspilot]

Ninja has really listened to their audience. Been super impressed with their brand.

[@erokbrewmeister9231]

Great vid bro, keep these comparison vids coming, excellent work !

[@edyoung6573]

Fantastic comparison! I'm going with the Ninja for simplicity and great results!

[@eitamarbs]

What a great video! Thank you

[@RichLasVegas]

Excellent video as always. I had the Ooni Karu 12 and really wasn't a fan. I will be getting one of the ones you tried out. Thanks again for a great video!

[@ajdust5590]

thank you so much for this video! The review is thorough and covers all the things I want to know about pizza ovens! Do you think you'll ever do a similar series on smaller grills? I see a lot of your reviews on larger grills (or if you have and I missed it, I'll look at your vids again). Thanks again :) My partner and I have an idea of which pizza oven we want now.

[@TheBarbecueLab]

What size grill and what type are you interested in? Give me a little more info, and I can better tell you if we have that or have it in the plan.

[@ajdust5590]

@@TheBarbecueLab thanks for the reply! There's only two of us in this household, the largest thing we'd ever have to grill is half a chicken and two ears of corn. I'm guessing we don't need anything bigger than like a 15" diameter but I did see most grills seem to be 22" and above(?) Which would be fine as well. But anything on the smaller side. We don't have a current preference for gas/charcoal/wood since we have all available to us. We recently moved from a place that didn't allow grills to one that did and are living our dreams but want to make sure we get a well reviewed one!

[@christopherjuarez7039]

Nice oven and not a bad job on that pizza. When you got the pie out eat made me think of a song "fat bottomed girls" by Queen when it comes to pizza if your family loved it no explanation needed. Awesome video!

[@nunyabizness6546]

The Ooni and the Stoke looked to make the best crust. The others either burned the bottom or left it undercooked. Pizza is all about the crust, so these two are on my wish list

[@jkmott59]

I’ve had an ooni koda for 4 years. The biggest challenge for home pizza making is dealing with the first couple of turns of the dough. If your dough is too soft or if the placement isn’t done well the dough will bind to the stone and create a huge mess. I would love to see an oven with a stone you could rotate so you could get the initial cooking done to the point that the dough is cooked enough to manage. Fortunately the koda stone is a square, so I literally pull out the stone to turn it for the first 30 seconds. I posted about this on the ooni group and was excoriated, it was all my fault, my dough was bad , etc etc. its true that you have to develop some technique but ruining batches of dough for dinner is really discouraging and a home isn’t a restaurant and there is no valid reason you shouldn’t get the kit to help you. I get good cooks consistently now because I’ve adapted but a circular stone that could be turned would be a game changer

[@salfordsteve22305]

I find it useful on really soft dough is to put it on baking parchment and put it in on that for around a minute or so till the base cooks a little then just lift slightly and pull the paper out

[@mitchellbjerke5547]

Great and thorough review. Was leaning towards the Ninja but this video and the variety of uses sealed it for me. Thanks David!

[@TheBarbecueLab]

Glad it was helpful!

[@boatdesigner12]

Bertello looked the best, plus you can combine gas and wood simultaneously.

[@HonortronicsInc]

I agree. I have one and love it! I use a little bit of wood for every pizza and it makes a BIG difference in the flavor and is TOTALLY worth it! Highly recommended!!

[@superhostreacts]

Just found your channel. Great content thank you!

[@TheBarbecueLab]

Thanks for watching, and taking the time to drop a comment!

[@MainahTony]

big horn is a budget pizza oven.. ive used like 5 times.....in 3 years LOL for folks who dont use these alot or have the extra $$$....but! i always enjoy your videos!

[@danwaligursky4258]

Be interested in the Q stove. Gas or pellet option as well as manual or auto rotate feature.

[@Ares0025]

this video is just fantastic what a great comparsion thumbs up the only little negative thing to me is the look of these pizzas you have made the colouring of the crust looks pretty strange 14:15 for example looks like there was way too much semolina sticking to the dough and the temperature wasnt right anyways still a great video with really interesting informations thank you 🙂

[@d_manoil1647]

No taste review specifically .?.. So is the wood flavour worth it over only propane?

[@Michael-eh9mv]

hi thank you for this video helped me a lot ... keep up the good work have a great day....Michael s...

[@Cozzy2312]

Thanks for the video. Did you notice any taste difference between the pizzas cooked with gas and with wood? I think whatever I get, which is why I'm here, will be a wood fired oven because I want that authentic taste and the work that is required but I know after some time I'll want the ease of gas. So I'm think Karu 12G, learn and enjoy it with the default wood then in the future I can simply buy the gas attachment to make my life easier, once I've already got the hang of it. But the roccbox keeps coming up when I watch reviews. It keeps showing up as being such a close rival.. but it's default gas and extra for wood, I didn't wanna have ti buy wood attachment straight off the bat + cost I'd the oven.

[@MarianoPerez]

Do you really think the ninja oven can compete with the likes of oonie? If it does, thats a nice bang for one's buck.

[@TheBarbecueLab]

I couldn't believe how well the Ninja did in this head to head. I admit that I wasn't expecting much since it didn't fit what I knew as a pizza oven like the rest. It legitimately cooked one of the best pizzas in the test without any turning or fussing. I can't keep everything we test, but it should tell you something that we kept that Ninja on the outdoor kitchen counter, and it's still there today.

[@PAINFOOL13]

Dang, was hoping you tried the wally world 15 inch pizza oven $117 ? Maybe next time ..tha ks was fun to watch

[@TheBarbecueLab]

Yeah, there were so many options and 8 turned out to be too many to test at one time, so maybe next time we'll get to the Walmart version. Thanks for watching!

[@daleu6848]

Where's ranking?

[@shawnkay5462]

Im going to buy the Ninja

[@Intense_Realism]

Great video 👍

[@stevencoffey5010]

Great reviews. I've just bought the ninja 👍

[@richardsmith6580]

Just found this , thanks for the comprehensive reviews. So the Ninja is really compelling, but do you give up anything when going electric vs gas? As i read all your reviews, wood only is our as it doesn't really change anything but makes it more complicated and is really for the enthusiast. So electric vs gas, is there a difference? The cheese on the Ninja looked like it had broken down more than on others? thanks for any guidance

[@thequantaleaper]

I'm leaning toward the Ninja myself, I think the big difference is that the electric seems to have more direct radiant heat on the top of the pizza which can lead to the broken cheese and 'singed' browning on the crust compared to golden browning. Using larger pieces of mozzarella will probably help, and it sounds like dropping the temperature to 650 for NY style pies is also common.

[@wiwingmargahayu6831]

chicken liver and intestines also tasty for me Sir

[@thequantaleaper]

Ninja discount code is no longer active.

[@EdwardVarner]

Did you happen to test steaks on these?

[@glxbe]

11:57 that's exactly what you'd say if you were trying to hide something

[@chris6476]

I just bought a 12in off brand for 50$ brand new

[@michelejones6919]

We have the ninja it’s the best 🎉🎉🎉🎉

[@TheBarbecueLab]

It is a nifty little oven for sure

[@uclajd]

No Qube Stove with rotating stone. 😐

[@ponsholm]

In my opinion, the absolute best pizza oven begins with a baking steel. Then, use it in your oven, your grill, or like I do in my wood fired Weber smokefire. I really appreciate all the details that go into these but you can definitely tell that the under carriage of those are just not there. Crisp for the win!

[@TheBarbecueLab]

I like baking steels, and I think there’s a place for both methods for sure. What I find with any of these ovens is that it’s going to take 5-10 pizzas to really get a great handle on how each one likes to run. The Roccbox was easy, and there wasn’t a learning curve. Some of the others, I needed more pizzas to better understand them. Once you get a particular oven down though, they’re remarkable in what kind of results you can get from them.

[@derricksimonton2128]

word!

[@gosman949]

Another pizza throw down?

[@TheBarbecueLab]

Yup! We got a lot of requests for a 12” follow up to our 16” pizza oven throwdown, and like Pizza Hut, we delivered.