Pizza Ovens

Wood adds smoky flavor and reaches 900 °F; gas lights with a knob and maintains steady 500-800 °F temps with less cleanup.

Gas: 15-20 min to 700 °F. Wood: 25-35 min once the flame is established. Dual-fuel hits temp fastest when pre-heated on gas, then finished with wood.

Absolutely—roast veggies, sear steaks, bake bread, or smoke wings. Use a cast-iron pan or roasting tray for versatility.

Cordierite and refractory brick hold high heat without cracking and wick moisture for crispy crusts. All our ovens use one of these.

Gas: adjust the burner dial. Wood: feed small, dry splits every 10-15 min, aiming for a constant flame kissing the dome.

Yes—set on a stable, non-combustible surface 3 ft from walls. Vent the chimney away from seating areas.

Yes—a long-handled peel launches dough and a smaller turning peel spins pies for even char. We bundle peels, brushes, and covers at checkout.

Burn off food bits at high heat, brush ashes into the ash pan (or out the door), and wipe the stone with a dry cloth—no soap or water.

Stainless and powder-coated domes resist rust, but moisture shortens stone life. Cover once cool; portable models store indoors easily.

Wear heat-resistant gloves, use a long peel, and keep kids 3 ft away. For gas units, check hose connections for leaks yearly.

Domes & chambers: 5 – 10 years (lifetime on Lynx Napoli). Stones & burners: 1 – 3 years. Best of Backyard files warranty claims for you.

In-stock models leave our Riverside, CA warehouse in 1-2 business days; most U.S. addresses receive delivery within a week.