Gas or wood-fired pizza oven?

How the two fuels compare

Gas ovens use a burner inside the oven, lit by a push-button or rotary igniter. You set the flame with a dial. Wood and pellet ovens burn fuel in a tray or hopper at the back; air is drawn in, flame rolls over the dome and smoke leaves through a chimney. You manage heat by adding fuel and adjusting airflow.

Two examples from our guides

To make the choice concrete, here are two ovens from our guides. The Gino D'Acampo Vesuvio is a gas oven for 14 inch pizzas with a 12 mm cordierite stone and a built-in thermometer; the listing quotes a heat-up of about 15 minutes and pizzas in around 90 seconds. The George Foreman 12 inch pellet oven burns wood pellets, comes with a paddle, pellet shovel and carry bag, and the listing quotes about 18 minutes to heat and pizzas in 1 to 2 minutes.

On paper the heat-up times are similar. The difference is the work: the gas oven needs a bottle connected and a dial turned, while the pellet oven needs pellets fed steadily to keep the flame strong.

Flavour and the cooking experience

A pizza bakes in a minute or two, so wood smoke adds only a subtle taste. Dough, heat and timing matter far more. The real difference is the experience. Some people love building and feeding a fire. Others want dinner with as little fuss as possible.

Gas is easier to learn on because the flame stays steady. Pellet ovens need topping up every few minutes and the flame can dip if you forget. Wood and charcoal ovens give the most fire-cooking feel. Read how to light a wood-fired pizza oven and best wood for pizza ovens if you lean that way.

Natural gas, propane and butane

Most portable gas pizza ovens sold in the UK run on bottled propane or butane through a regulator. Some can be converted to mains natural gas with a kit from the maker, but that is fixed gas work and must be done by a Gas Safe registered engineer. Propane works better in cold weather because it stays a gas at lower temperatures. Our what gas for a pizza oven guide covers bottles and regulators.

Note:Gas pizza ovens are for outdoor use only. Never use one indoors, in a tent, awning, caravan or garage. Before each use check the hose and regulator and do a soapy-water leak test on the joints. Keep the bottle upright, outdoors and away from heat, and turn the gas off at the bottle when you finish. Follow the manual for your model. If you suspect a gas leak, call the National Gas Emergency Service on 0800 111 999, and use a Gas Safe registered engineer for any fixed gas work.

Smoke, neighbours and safety

Wood and pellet ovens make the most smoke while lighting and when fuel is damp. Use dry, good quality fuel, light it with natural fire lighters and avoid burning on still, damp evenings when smoke hangs. Gas makes very little visible smoke, which is kinder in a terraced garden.

If you want both, a multi-fuel oven lets you switch. See the best multi-fuel pizza ovens. Otherwise, choose from the best gas pizza ovens or the best wood-fired pizza ovens.

Note:Any fuel-burning oven gives off carbon monoxide, so only use it in the open air and away from doors, windows and vents. Keep it well clear of fences, sheds and overhanging branches, never leave it lit and unattended, keep children and pets away, and wear heat-proof gloves.

Frequently asked questions

Is a wood-fired pizza oven better than gas? Not necessarily. Both reach the high heat needed for a fast bake. Wood adds a light smoky note and asks more of the cook; gas is easier and cleaner.

Which heats up faster, gas or wood? Makers quote similar times, often 15 to 30 minutes. Gas is usually more predictable because you do not need to build a fire.

Can I use natural gas instead of propane? Only if the maker offers a conversion for your model, fitted by a Gas Safe registered engineer.

What wood should I burn? Kiln-dried hardwood such as oak, beech or ash, or the pellets your manual recommends. Never burn treated or painted wood.