All-Clad Gas Pizza Oven Review (2025): A Pie That Rotates Itself Leave a comment

This pizza oven goes to 11. No less than it says it does. A mere 20 minutes or so after firing up the brand new All-Clad Fuel Pizza Oven—the beloved pot-and-pan model’s first actual foray into outside cooking—the oven’s temperature gauge has gone deep into uncharted territory.

The dial’s markings high out at round 900 levels Fahrenheit, however the thermometer’s needle is someplace in no man’s land, effectively above what would possibly register as a thousand if its thermometer weren’t busy shrugging. My infrared temperature gun appears inclined to agree, relying the place I level it contained in the oven, although the floor of the All-Clad’s thick 16-inch pizza stone remains to be hanging manageably under 900 levels.

Take into account this an announcement: All-Clad didn’t come to play.

The propane-powered, 16-inch All-Clad is a strong new entrant within the nonetheless younger world of accessible yard pizza ovens, a panorama whose first decade was largely a scorched-wood duel between the English and the Scots—Ooni and Gozney, respectively. (See WIRED’s information to the most effective pizza ovens.)

All-Clad is making a case that new concepts are nonetheless on the market. The oven’s large promote, apart from its gaping 16-inch maw, is a rotating pizza stone that’s meant to take loads of the fuss out of cooking pizza evenly. (The All-Clad isn’t alone. The lower-cost Versa 16 from Halo, which I’m presently testing, additionally gives a rotating stone.)

Within the course of, the All-Clad locations itself as a real contender amongst high pizza ovens. As soon as I cooled the oven again down into extra affordable temperatures, I’ve used this All-Clad to make pies each neo-Neapolitan and New York, baked pies from contemporary and frozen alike, seared a good-looking ribeye steak, and cooked veggies that ranged from charred to much more charred.

Spin Me Proper Spherical

I’ll get into the specs later. However first, I wish to speak concerning the oven’s most salient characteristic: that rotating pizza stone. Is it actually as thrilling as all that? In brief, sure. Sure, it’s. It’s prone to be particularly engaging to first-time pizza makers, and people who end up loads of pies quickly.

Most pizza ovens warmth from a single main supply. And so pizza manufacturers like Ooni have devoted appreciable effort to modeling the inside domed form of their ovens. With propane fashions that warmth from a rim of fireplace within the again, the concept is to entice flames to lick up and over the dome, creating even warmth across the oven, thus heating the stone evenly.