Pizza Oven Buying Guide - Electric, Gas or Wood?
The pizza oven is the heart of every pizzeria and determines quality, taste, and output. Whether electric, gas or traditional wood-fired – each oven type has its strengths. This guide helps you find the perfect pizza oven for your business.
Overview of Pizza Oven Types
Electric Pizza Ovens
The most versatile and widespread variant. Electric ovens are easy to install, precisely controllable and require no chimney.
Advantages
- Easy installation (high-voltage connection)
- Precise temperature control
- No chimney required
- Even heat distribution
- Low maintenance effort
- Compact design possible
Disadvantages
- Higher electricity costs
- No authentic wood fire aroma
- High voltage required (400V)
Gas Pizza Ovens
The most economical solution for high throughput. Gas ovens heat up faster and cause lower energy costs than electric ovens.
Advantages
- Lower operating costs
- Fast heating
- High temperatures possible
- Good heat distribution
Disadvantages
- Gas connection required
- Extraction/Chimney necessary
- Regular safety inspections
- Higher purchase costs
Wood Pizza Ovens
The classic for authentic Neapolitan pizza. Wood ovens reach over 450°C and give the pizza the characteristic aroma and leopard-spotted crust.
Advantages
- Authentic taste
- Very high temperatures (400-500°C)
- Short baking time (60-90 seconds)
- Show effect for guests
- Tradition and craftsmanship
Disadvantages
- Complex permits
- Chimney strictly required
- Wood storage necessary
- Higher personnel costs (expertise)
- Uneven temperature
Correct Size and Capacity
The oven size determines how many pizzas you can bake at the same time. This is crucial for peak times.
| Oven size | Pizzas at once | Throughput/hour | Suitable for |
|---|---|---|---|
| 1 chamber (4 pizzas) | 4 × Ø 30cm | 20-30 pizzas | Snack bar, small café |
| 1 chamber (6 pizzas) | 6 × Ø 30cm | 35-50 pizzas | Delivery service, bistro |
| 2 chambers (8 pizzas) | 2×4 × Ø 30cm | 50-70 pizzas | Restaurant (50 seats) |
| 2 chambers (12 pizzas) | 2×6 × Ø 30cm | 80-100 pizzas | Large pizzeria |
| 3 chambers | 12-18 × Ø 30cm | 100-150 pizzas | Large operation, event |
Calculation Tip
Calculate 60% pizza orders at full capacity. With 50 seats and 2 rounds in the evening (100 guests) you need capacity for approx. 60 pizzas in 3-4 hours = 15-20 pizzas/hour.
Temperature and Baking Time
The optimal temperature depends on the pizza style:
| Pizza style | Temperature | Baking time | Oven type |
|---|---|---|---|
| Neapolitan | 400-500°C | 60-90 sec. | Wood-fired, high-temp electric |
| Roman (thin) | 300-350°C | 3-4 min. | Electric, gas |
| American (thick) | 250-280°C | 8-12 min. | Electric |
| Frozen pizza | 230-250°C | 6-10 min. | All types |
Construction Types in Detail
Deck Ovens (Multi-deck Ovens)
The most common design for gastro pizza ovens. Several stacked baking chambers with separate temperature controls.
- Fireclay floor for even heat from below
- Top and bottom heat separately controllable
- Stackable for more capacity
Tunnel Ovens (Conveyor Ovens)
For large businesses and delivery services with consistently high throughput. The pizza moves through the oven on a conveyor belt.
- Fully automatic operation
- Constant baking time and quality
- High throughput (up to 120 pizzas/hour)
- Little skilled staff required
Domed Ovens (Wood-fired)
The traditional form for wood ovens. The dome shape ensures optimal heat distribution.
- Direct flame and radiant heat
- Authentic result
- Available as prefabricated kit or masonry
Important Purchase Criteria
Check before buying:
- ✓ Connections: Is 400V high-voltage present? Gas connection? Extraction hood?
- ✓ Space requirements: Dimensions including distance to walls and workspace in front
- ✓ Weight: Can the floor support the weight? (Stone ovens: 200-500kg)
- ✓ Capacity: Sufficient for peak times plus reserve
- ✓ Heating time: How long until operating temperature?
- ✓ Energy consumption: kW rating and estimated operating costs
- ✓ Fireclay bricks: Quality and thickness for even heat
- ✓ Safety: CE marking, insulation, child safety
- ✓ Service: Spare part supply, warranty, local customer service
Price Overview
| Oven type | Entry level | Mid-range | Professional |
|---|---|---|---|
| Electric (1 chamber) | €800 - €1,500 | €1,500 - €3,000 | €3,000 - €6,000 |
| Electric (2 chambers) | €1,500 - €3,000 | €3,000 - €5,000 | €5,000 - €10,000 |
| Gas (1 chamber) | €1,500 - €2,500 | €2,500 - €5,000 | €5,000 - €8,000 |
| Wood (prefab kit) | €2,000 - €4,000 | €4,000 - €8,000 | €8,000 - €20,000 |
| Conveyor oven | €5,000 - €8,000 | €8,000 - €15,000 | €15,000 - €30,000 |
Compare Operating Costs
Example calculation: 50 pizzas/day
With an average of 50 pizzas per day and 300 opening days/year:
- Electric oven (6kW): approx. 4,500 kWh/year × €0.35 = €1,575/year
- Gas oven (comparable): approx. 4,000 kWh/year × €0.12 = €480/year
- Wood oven: approx. 15kg wood/day × 300 × €0.30 = €1,350/year
Gas is cheapest but requires higher initial investment and permits.
Don't Forget Accessories
- Pizza peel: Aluminium (light) or wood (traditional)
- Pizza cutter: Rocker knife or roller cutter
- Flour shaker: For the workspace
- Baking trays/pizza pans: For American pizza
- Cleaning brush: Specially for fireclay bricks
- Infrared thermometer: For temperature control
Pizza Ovens at Gastro-Nik
Find the right pizza oven for your pizzeria – from compact electric ovens to professional devices with multiple chambers.
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Last updated on 2 September 2026.