CrustLoft
Backyard ovens · leopard crust or bust

Ninety seconds to a better Friday.

A real pizza oven changes the math: 450 degrees means the crust blisters before the toppings dry out. We compare the ovens on heat-up, floor recovery, and how many pizzas your patience survives.

  1. 0 to 25s · set, then quarter turn
  2. 25 to 55s · crust rises, spots appear
  3. 55 to 90s · dome finish, out on the peel
Blistered pizza in front of a flame-lit oven

The dough calculator that respects your flour

Hydration is not one number. It depends on your flour's protein and how hot your oven floor actually runs. Enter both and get a recipe in grams, scaled to your pizza count.

The oven menu

The gas starter

first oven, balcony friendly
13" · 15 min heat-up · 450°C peak
$

The dual-fuel middle

gas on weeknights, wood for guests
16" · rotating stone · 500°C peak
$$

The wood-fired commitment

the flavor argument, settled
16" · 20 min heat-up · real smoke ring
$$$

Floor recovery over peak temp

Any oven hits its peak once. The third pizza in a row tells the truth. We rank on recovery time between bakes.

Sized for real patios

Weight, footprint, and where the chimney smoke actually goes. An oven you cannot store is an oven you stop using.

Affiliate-funded

Links may earn a commission at no cost to you. No oven brand pays for a spot on the menu.