Pizza Oven Buying Guide - Electric, Gas or Wood?

The pizza oven is the heart of every pizzeria and determines quality, taste and throughput. 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 do not require a chimney.

Advantages

  • Easy installation (high-voltage connection)
  • Precise temperature control
  • No chimney needed
  • Even heat distribution
  • Low maintenance requirement
  • 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 up
  • High temperatures possible
  • Good heat distribution

Disadvantages

  • Gas connection required
  • Extractor/chimney needed
  • Regular safety inspection
  • 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

  • Cumbersome permits
  • Chimney strictly required
  • Wood storage needed
  • Higher personnel costs (expertise)
  • Uneven temperature

The Right Size and Capacity

The oven size determines how many pizzas you can bake simultaneously. This is crucial for peak times.

Oven Size Pizzas Simultaneously Throughput per 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 enterprise, 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 oven, 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 (Conveyor Ovens)

The most common design for gastro pizza ovens. Several stacked baking chambers with separate temperature control.

  • Firebrick floor for even heat from below
  • Upper and lower heat separately controllable
  • Stackable for more capacity

Conveyor Ovens (Tunnel Ovens)

For large enterprises and delivery services with constant high throughput. The pizza moves on a conveyor belt through the oven.

  • Fully automatic operation
  • Constant baking time and quality
  • High throughput (up to 120 pizzas/hour)
  • Little specialist staff required

Domed Ovens (Wood Fire)

The traditional shape 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 purchase:

  • ✓ Connections: Is 400V high-voltage available? Gas connection? Extractor hood?
  • ✓ Space requirements: Dimensions including clearance to walls and workspace in front
  • ✓ Weight: Does the floor support the weight? (Stone ovens: 200-500kg)
  • ✓ Capacity: Sufficient for peak times + reserve
  • ✓ Heating time: How long until operating temperature?
  • ✓ Energy consumption: kW rating and estimated operating costs
  • ✓ Firebricks: Quality and thickness for even heat
  • ✓ Safety: CE marking, insulation, child safety
  • ✓ Service: Spare parts 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 (Prefabricated 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 the cheapest but requires higher initial investment and permits.

Don't Forget Accessories

  • Pizza peel: Aluminium (light) or wood (traditional)
  • Pizza cutter: Rocker or roller cutter
  • Flour shaker: For the workspace
  • Baking trays/pizza pans: For American pizza
  • Cleaning brush: Specially for firebricks
  • Infrared thermometer: For temperature control

Pizza Ovens at Gastro-Nik

Find the suitable pizza oven for your pizzeria – from compact electric ovens to professional machines with multiple chambers.

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Last updated on 7 July 2026.

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