Comparison: Best Outdoor Pizza Oven Dough (Updated | Feb 3rd)
Nothing beats the aroma of fresh pizza baking in your backyard, but let’s be honest—great pizza starts with great dough. Finding the perfect recipe for your outdoor oven can feel like a science experiment, but we’ve done the heavy lifting for you. Whether you’re a fan of crispy Neapolitan-style crusts or chewier New York vibes, we’ve tested the top doughs to see which ones deliver that ideal char and texture. Let’s dive into the best doughs to make your pizza nights unforgettable.
- Best for most versatile choice: Ninja Artisan Outdoor Pizza Oven Read More
- Best for multi-fuel flexibility: BIG HORN OUTDOORS 12″ Multi-Fuel Outdoor Pizza Oven – 3-in-1 Wood-Fired Read More
- Best for fastest heating oven: Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – 12 Inch Pizzas in 60 Seconds – Portable Wood and Gas Fired Pizza Oven with Pizza Stone Read More
- Best for gas & pellet hybrid: BIG HORN OUTDOORS 12″ Multi-Fuel Pizza Oven Read More
- Best for portable wood-fired: BIG HORN OUTDOORS 12″ Woodfire Pizza Stone Oven Read More
- Best for simple pellet cooking: aidpiza Pizza Oven Outdoor 12″ Wood Fired Pizza Ovens Pellet Pizza Stove for outside Read More
- Best for complete accessory kit: EDOSTORY Outdoor Pizza Oven Read More
Product Comparison: Best Outdoor Pizza Oven Dough
Ninja Artisan Outdoor Pizza Oven, 12-inch, 3-minute Pizza, Neapolitan, Thin Crust, New York Chicago, Custom, 700F Max Temperature, Electric Heat, Bake, Broil, Proof, Warm, MO201
✓ Reasons to Buy
- Versatile 5-in-1 functionality
- Fast 3-minute cooking time
- Precise temperature control
- No flame needed
- Easy to clean
✗ Reasons Not to Buy
- Requires power outlet
- Heavier than portable models
BIG HORN OUTDOORS 12″ Multi-Fuel Outdoor Pizza Oven – 3-in-1 Wood-Fired, Gas & Electric Compatible, Pellet Pizza Oven Portable Pizza Maker for Backyard, Camping & Tailgating
✓ Reasons to Buy
- Multi-fuel compatibility
- Reaches ultra-high temps
- Lightweight and portable
- Durable stainless steel
- Quick assembly
✗ Reasons Not to Buy
- Burners sold separately
- Requires frequent turning
Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – 12 Inch Pizzas in 60 Seconds – Portable Wood and Gas Fired Pizza Oven with Pizza Stone, Dual Fuel Ooni Pizza Oven
✓ Reasons to Buy
- Reaches 950°F in 15 minutes
- Multi-fuel flexibility
- Lightweight and portable
- Cooks pizza in 60 seconds
- Versatile for other dishes
✗ Reasons Not to Buy
- Gas burner sold separately
- Requires frequent refueling
BIG HORN OUTDOORS 12″ Multi-Fuel Pizza Oven, Portable Outdoor Pizza Oven, Wood Fired & Propane Gas, Pellet Pizza Maker with Pizza Stone
✓ Reasons to Buy
- Dual-fuel flexibility
- Fast heating in 20 minutes
- Gas burner included
- Durable stainless steel build
- Easy to assemble
✗ Reasons Not to Buy
- Learning curve for beginners
- Limited to 12-inch pizzas
BIG HORN OUTDOORS 12″ Woodfire Pizza Stone Oven, 887°F Outdoor Stainless Pizza Cooker, Portable for Party Usage, Black
✓ Reasons to Buy
- Reaches 887°F quickly
- Multi-fuel compatibility
- Portable and lightweight
- Durable stainless steel
- Cooks pizza in seconds
✗ Reasons Not to Buy
- Gas burner sold separately
- Limited to 12″ pizzas
aidpiza Pizza Oven Outdoor 12″ Wood Fired Pizza Ovens Pellet Pizza Stove for outside, Portable Stainless Steel Pizza Oven for Backyard Pizza Ovens
✓ Reasons to Buy
- Built-in thermometer included
- Authentic smoky flavor
- Portable folding legs
- Versatile cooking options
- Easy pellet fuel system
✗ Reasons Not to Buy
- Lower max temperature
- Pellet fuel required
EDOSTORY Outdoor Pizza Oven, Wood Fired for Outside, Patio Maker With Stone, Peel, Grill Rack, and Waterproof Cover for Backyard Camping
✓ Reasons to Buy
- Multi-functional cooking options
- Heats up quickly
- Adjustable temperature control
- Easy to move around
- Includes useful accessories
✗ Reasons Not to Buy
- Limited to 12″ pizzas
- Requires manual fire management
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Buying Guide
FAQs
What makes the best dough for outdoor pizza ovens?
The best dough for outdoor pizza ovens should have a high hydration level, typically 60-70%, to handle the intense heat without drying out. It’s important to use high-protein flour, like 00 or bread flour, to achieve the right chew and structure. A longer fermentation time, often 24-48 hours, enhances flavor and texture.
How do different flour types affect the dough?
00 flour is finely ground and creates a soft, elastic dough, ideal for Neapolitan-style pizzas cooked at high temperatures. Bread flour has a higher protein content, yielding a chewier crust that’s better for lower-heat ovens. All-purpose flour can work but may lack the strength and flavor of specialized flours.
What’s the difference between hydration levels?
Higher hydration dough (65-75%) produces a lighter, airier crust with large air pockets but can be stickier to work with. Lower hydration dough (50-60%) is easier to handle and results in a denser, crispier crust. The right level depends on your skill level and the oven’s temperature.
How does outdoor oven temperature impact dough?
Outdoor pizza ovens reach 700-900°F, requiring dough that can cook quickly in 60-90 seconds without burning. Thinner, well-fermented dough performs best at these extreme temperatures, ensuring a crispy crust and cooked toppings. Thicker doughs may char on the outside before cooking through.
Is it worth making dough at home or buying it?
Making dough at home allows control over ingredients, fermentation time, and hydration for optimal results. Store-bought dough is convenient but often lacks the flavor and texture of freshly made, long-fermented dough. For the best outdoor pizza experience, homemade dough is usually the superior choice.
What tools are essential for working with high-heat dough?
A pizza peel (wood or metal) is crucial for sliding dough into a hot outdoor oven without sticking. A dough scraper helps manage sticky, high-hydration dough during shaping. A bench knife or cutter is useful for portioning dough evenly.
How does fermentation time affect the dough?
Long fermentation (24-48 hours) develops complex flavors and makes the dough easier to stretch. Short fermentation (4-6 hours) is faster but results in a blander taste and less digestibility. For outdoor pizza ovens, longer fermentation often yields a more professional-quality crust.
Can I use the same dough recipe for all outdoor ovens?
While a versatile dough recipe can work, adjustments may be needed based on the oven’s heat output and size. High-heat ovens (800°F+) benefit from thinner, higher-hydration dough, while lower-heat ovens (500-600°F) work better with slightly thicker dough. Experimentation is key to finding the perfect match.
