{"id":367108,"date":"2026-04-07T01:51:21","date_gmt":"2026-04-07T01:51:21","guid":{"rendered":"https:\/\/www.newsbeep.com\/nz\/367108\/"},"modified":"2026-04-07T01:51:21","modified_gmt":"2026-04-07T01:51:21","slug":"nzs-best-pizza-ovens-as-tested-by-two-celebrity-chefs-all-things-property-under-oneroof","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/nz\/367108\/","title":{"rendered":"NZ\u2019s best pizza ovens – as tested by two celebrity chefs, All things property, under OneRoof"},"content":{"rendered":"

OneRoof\u2019s Ask the Expert series<\/a> is aimed at helping consumers cut through the noise when buying goods and products for their home. It\u2019s hard to make a decision when there\u2019s so much out there, so who better to trust than the people who have the expertise and use these items for a living?<\/p>\n

There\u2019s something deeply appealing about cooking pizza at home. Gathering friends around an outdoor fire, the theatre, the speed and the smell. But which oven should you choose? Should you go for a portable gas unit, an electric model or a statement wood-fired oven? <\/p>\n

We asked celebrity chefs Mark Southon<\/a> and Hercules Noble<\/a> what really matters when buying a pizza oven, and how to get the best results once you have one. <\/p>\n

Quality matters<\/p>\n

There is a wide range of pizza ovens on the market. All are capable of cooking a pizza, but they do deliver very different experiences. <\/p>\n

For fast, even cooks, says Southon, look for a solid oven that’s built to trap heat. <\/p>\n

\"Cooking<\/p>\n

Private chef Hercules Noble has cooked pizzas for the US SailGP team. Photo \/ Supplied<\/p>\n

\"Cooking<\/p>\n

Celebrity chef Mark Southon: “First decide what price point you would like to invest in.” Photo \/ Babiche Martens<\/p>\n

Noble, who was recently cooking pizzas for the US SailGP team, says understanding how to use your oven is also critical. <\/p>\n

\u201cOne mistake people make is not learning how best to use their particular oven. I worked out that my oven works great by pumping the heat really high, launching the pizza, keeping high heat for 30 seconds, then lowering the flame to allow a slower cook and slightly crispier base.\u201d <\/p>\n

Wood-fired ovens<\/p>\n

Wood-fired ovens are \u201ca showpiece in the garden\u201d, says Southon. Ideal for keeping friends and family happy, but they are a waste if you’re not keen on parties or don’t do that much entertaining. <\/p>\n

Wood adds a great flavour, but you need to pre-warm the oven for 1\u20132 hours before using it. Wood-fired ovens are also typically larger than gas or electric models, and while they can cook multiple pizzas, they require much more effort and skill. <\/p>\n

\"Cooking<\/p>\n

The Authentic Oven 780 is recommended for those who like entertaining and a deep, smoky flavour. Photo \/ Supplied<\/p>\n

Southon recommends Authentic Oven<\/a> for a show-stopping, ready-made, authentic wood-fired pizza oven.<\/p>\n

If you\u2019re up for some heavy DIY and want to create an outdoor entertaining centrepiece, you can build your own using kits from The Fire Brick Co<\/a>, which offers both brick and precast ovens with plans.<\/p>\n

Noble says a wood-fired pizza oven adds a wonderful smoky flavour. If you want flexibility, an Ooni<\/a> might be the best option, as it offers multi-fuel ovens to suit every level of pizza prowess.<\/p>\n

Gas ovens<\/p>\n

Both chefs say gas is the sweet spot if you want convenience and consistency. <\/p>\n

\u201cYou miss out on the flavour, but they are very consistent and heat up very fast,\u201d says Southon. <\/p>\n

Noble is also firmly in the gas camp: \u201cGas is great for both. I love cooking on gas.\u201d <\/p>\n

\"Cooking<\/p>\n

The Ooni Karu 2 Pro. Photo \/ Supplied<\/p>\n

Southon recommends Ooni<\/a> and Gozney<\/a> pizza ovens for their reliability and range, with the Gozney Arc sold with a five-year warranty. <\/p>\n

Noble’s go-to is the Gozney Tread. \u201cIt\u2019s the one I recommend most to people who ask. It\u2019s small, portable and heats up and cools down really quickly. It\u2019s also got the bag. So easy to transport and store,\u201d he says.<\/p>\n

Electric ovens <\/p>\n

Electric pizza ovens are often overlooked. Southon says he was sceptical at first, but then he installed one at the Pukekohe Golf Club. \u201cThe results are amazing,\u201d he says, although he\u2019d still go with gas or wood at home. <\/p>\n

Noble says electric ovens can be a good entry point. Breville’s Smart Oven Pizzaiolo<\/a> has good reviews, with users highlighting its ability to hit the magic 400\u00b0C heat for perfect pizzas. <\/p>\n

Can portable ovens perform?<\/p>\n

Hell yeah, says Noble. \u201cThe Gozney Tread<\/a> is amazing\u2026 small, portable and heats up and cools down real quick.\u201d <\/p>\n

Southon agrees that smaller gas ovens can still deliver, able to reach temperatures of 500\u00b0C and small enough to carry.<\/p>\n

Get the temperature right, or don\u2019t bother <\/p>\n

Both chefs say the biggest difference between an average home pizza and a great one comes down to heat. <\/p>\n

Southon says a proper pizza oven should range between 400\u2013450\u00b0C, so you get a fast cook within 90 seconds. This makes the dough crispy, fluffy and cooked, and the cheese melts without burning. <\/p>\n

Noble says different temperatures will deliver different styles of pizza. \u201cSome go low and slow for a crispy base; others go hard and fast for a Neapolitan style. I prefer roughly 425-460\u00b0C.\u201d <\/p>\n

Size, price and practicality should guide your choice <\/p>\n

Southon recommends starting with budget and lifestyle. \u201cFirst decide what price point you would like to invest in,\u201d he says. \u201cIf wood is a big driver, then size, then look into great producers like Authentic Oven<\/a> and Gozney<\/a>.\u201d <\/p>\n

Noble says choose something that suits you. Nothing too much or too big.<\/p>\n

\"Cooking<\/p>\n

The Gozney Dome XL (Gen 2). Photo \/ Supplied<\/p>\n

The ingredients and technique matter <\/p>\n

Even the best oven won\u2019t save a bad pizza, however. <\/p>\n

Southon says great pizza comes down to three things: <\/p>\n

– Fuel: Manuka\/tea tree (hard wood) gives a great flavour, and high, consistent heat. <\/p>\n

– Dough: For best results, start making the dough 2\u20133 days ahead. <\/p>\n

– Ingredients: Use the best ingredients you can procure, and keep it simple with one or two toppings, not 50. <\/p>\n

Noble says learning how to make proper dough is key, along with using semolina when stretching to get the right texture. <\/p>\n

Mark Southon\u2019s quick pizza dough recipe <\/p>\n

– 500g OO flour <\/p>\n

– 330ml warm water <\/p>\n

– 1 tsp sugar <\/p>\n

– 8g yeast <\/p>\n

– 25 ml extra virgin olive oil <\/p>\n

– 1\/2 tsp salt <\/p>\n

Mix the sugar into the yeast and pour over the warm water. Leave for five minutes for the yeast to react. <\/p>\n

In a mixer, add the flour and salt, mix\u202fon a low speed, then add the water and oil\u202fgradually until a dough is formed, then increase the speed and work for 8-10 minutes or until the dough is smooth and springy. <\/p>\n

Place the dough in an oiled bowl and cover with cling film. Proof in a warm area until doubled in size, knock back and portion into equal balls depending on what size\u202fpizza\u202fbase you would like. <\/p>\n

Allow these to prove again, then stretch and add your favourite topping, then bake in a hot\u202fpizza\u202foven until crispy. <\/p>\n

Top tip for getting the perfect warm water for yeast: mix one part boiling water with two parts cold water, stir, and use. <\/p>\n