Pizza ovens

THEY'RE CROWD-PLEASERS AND SUPER QUICK, SO IF YOU HAVEN'T ALREADY GOT ONE, THESE BUYS MAY TEMPT YOU...

- MOLLY CLEARLY, GINEVRA BENEDETTI

BEFORE YOU BUY

Pizza ovens are generally wood-fired, gas or electric. Wood-fired models will give your pizza that signature smoky flavour, but like charcoal barbecues, there is a certain amount of prep and skill involved in getting a wood-fired oven going. If convenience is more your bag, gas or electric are quicker to light and less faff. You need to get the temperature of your oven to peak somewhere between 400 and 500C, and the better your oven maintains this temperature, the more pizzas you can produce from one 'firing'.

As a rule, a wood-fired oven is the most affordable option and, as a fuel, wood is cheaper than gas. However, electric ovens - more fuel-efficient again - also have the convenience of being operable indoors and out, which is handy if you plan to use the oven year round.

Always check the weight and size of an oven before you buy. A model might be touted as portable, but could be so heavy and cumbersome that you'd need multiple helpers to move it around. Where it's possible, invest in a separate trolley on wheels so you can move your oven into position when you want to use it.

A temperature gauge is a handy addition as you'll know when it's hot enough to cook (never guess this). However, not all ovens come with integrated gauges. If the model you want doesn't have one, invest in an infrared thermometer (around £35-40 at Amazon) that you can point at the oven cavity for an instant read.