Best Multi-Fuel Pizza Oven 2026: 6 Gas-and-Wood Ovens Ranked

Quick Answer: The best multi-fuel pizza oven of 2026 is the Ooni Karu 2 Pro, which burns wood or charcoal out of the box, accepts a clip-on gas burner, and reaches roughly 950°F in about 15 minutes for a 17-inch cooking area. For the best value — and the only oven that burns gas and wood at the same time — the Bertello SimulFIRE uses a patented system to combine steady gas heat with live-fire smoke for around $329, gas burner included. The Gozney Roccbox is the most portable, and the Solo Stove Pi Dual Fuel is the most attractive wood-first pick. Multi-fuel ovens matter because they let you run propane on a weeknight and a wood fire on a weekend without buying two ovens — every pick below hits at least 900°F, so choose by fuel handling, size, and whether the gas burner is included.

A multi-fuel pizza oven solves the one argument every backyard pizza buyer has with themselves: gas or wood? Gas is fast, steady, and forgiving; wood gives you the smoke, the char, and the ritual. A multi-fuel oven refuses to choose — it runs propane when you want a 900°F floor in 15 minutes with nothing to babysit, and burns wood or charcoal when you want the live-fire flavor. The catch is that “multi-fuel” means different things across brands: most ovens make you swap a fuel tray for a gas burner, only Bertello burns both at once, and Ooni sells the gas burner separately. Here are the six worth buying, ranked, with the fuel details that actually change the price.

Multi-fuel pizza ovens by the numbers

• ~950°F (500°C) in ~15 minutes: the peak temperature and preheat of the Ooni Karu 2 Pro on wood or gas, per Ooni — hot enough for a genuine 60-second Neapolitan bake on either fuel.
• Gas + wood, simultaneously: Bertello’s patented SimulFIRE is, per the manufacturer, the only pizza oven that burns gas and wood at the same time, so propane supplies the base heat while wood adds smoke and char.
• 14,330 BTU: the propane injector on the Gozney Roccbox, which reaches roughly 950°F and bakes in about 60 seconds, per Gozney — with a detachable wood burner sold as an add-on.
• ~550°F: the ceiling of a typical residential oven (per the U.S. Department of Energy spec for home ranges), roughly 350-400°F short of any oven here — the reason a dedicated outdoor oven is the only path to a real wood-fired crust.

Best multi-fuel pizza ovens at a glance

*Ooni Karu ovens ship wood/charcoal-ready; the gas burner attachment is sold separately. Prices are approximate and change often — check current pricing before buying.

1. Ooni Karu 2 Pro — the one to buy

The Karu 2 Pro is the multi-fuel oven that asks you to compromise on nothing. Run wood on a Sunday for the smoke and the ritual; clip on the gas burner on a Tuesday when you want a 900°F floor in 15 minutes and no fire to tend. The 17” floor is the underrated feature — a true Neapolitan pizza needs room to be turned every 20-30 seconds, and the extra space makes that far easier than wrestling a pie in a 12” chamber. The one thing to budget for: the gas burner is sold separately, so the real “do everything” price is closer to $900. If you buy one oven and want it to grow with your skills, this is it. (Cross-shopping the brand head-to-head? See our Ooni vs Gozney comparison and our best Ooni pizza oven guide.)

2. Bertello SimulFIRE — best value (and true simultaneous fuel)

The Bertello is the value champion of the category, and the only oven here that delivers the holy grail of multi-fuel cooking: gas and wood together. The gas burner gives you a rock-steady base temperature while the wood tray above it adds smoke and char — you get the convenience of propane and the flavor of a live fire on the same pizza. At around $329 with the gas burner included, it undercuts every name-brand multi-fuel oven that charges extra for gas. The 12” floor leaves less turning room than the Karu, and the build is less polished than Ooni or Gozney, but no oven gives you more fuel flexibility per dollar. Want a bigger pie? The Bertello Grande 16” steps up to a 27,000-BTU dual-burner body.

3. Ooni Karu 2 — best compact multi-fuel

The Karu 2 (formerly sold as the Karu 12G) is the answer for anyone who wants real wood-fired flexibility but can’t justify the size or cost of the Pro. It hits the same ~950°F and offers the same fuel options; the only meaningful trade-offs are the 12” floor — which leaves less room to turn the pizza — and the simpler analog thermometer in place of the Pro’s Bluetooth hub. As with every Karu, the gas burner is a separate purchase. For a single cook or a small patio, it’s the most oven flexibility you can get in a genuinely portable footprint.

4. Gozney Roccbox — best portable

The Roccbox has been the gateway portable pizza oven for years, and its insulation is the reason: it holds heat better than almost anything in its size class, so it recovers quickly between pies and stays safe to be around. It earns its multi-fuel spot through the optional detachable wood burner — buy it gas-first and add wood capability later. The 14” chamber is roomier than most 12” portables, and the safe-touch jacket is a real advantage if kids are nearby. If you want one oven you can carry to a campsite or tailgate and still bake a true 950°F pie, the Roccbox is the benchmark. See our best portable pizza oven roundup for more travel-friendly picks.

5. Solo Stove Pi Dual Fuel — best wood-first

The Pi Dual Fuel is the pick for cooks who want wood to be the headline, not an afterthought. Its wide panoramic mouth and demi-dome shape are built around watching and turning a live-fire pizza, and the twist-in gas burner is there for the nights you don’t feel like managing a fire. It tops out around 900°F — a touch below the Ooni and Gozney’s 950°F — and the open-mouth design sheds heat faster than a doored oven, so it’s slightly less efficient on back-to-back pies. But for sheer wood-fired character and one of the best-looking ovens on any patio, it’s a standout. Cross-shop it against the best wood-fired pizza oven field.

6. Mimiuo Grill-Top — best budget

If you already own a grill and want the multi-fuel concept for the least money, the Mimiuo Grill-Top is the entry point. It’s not a standalone oven — it’s a stainless box with a stone that converts whatever grill you have (charcoal, pellet, gas, or wood) into a pizza oven, which makes it multi-fuel in the most literal sense. You won’t get the 950°F and 60-second bakes of a dedicated oven, and the ceiling depends entirely on your grill, but for around $130 it’s a low-risk way to find out if you love backyard pizza before spending $500+. Pair it with a good pizza steel or stone and you’ll be surprised how far it goes.

How to choose a multi-fuel pizza oven

• Decide if you’ll actually burn wood. If you’ll only ever turn a dial, a gas-only oven is cheaper, lighter, and just as hot — buy multi-fuel only if you genuinely want the live-fire option.
• Check whether the gas burner is included. Bertello and Gozney include or bundle it; Ooni sells it separately for roughly $100. That gap can flip which oven is actually the better deal.
• “Simultaneous” is rare — and only Bertello does it. Every other oven here runs one fuel at a time. If burning gas and wood together appeals to you, the Bertello SimulFIRE is the only option.
• Bigger floors are easier, not just roomier. A 16-17” oven gives you space to turn the pizza, the single hardest beginner skill. If budget and storage allow, size up.

Getting the most from a multi-fuel oven

The oven is only half the equation. Launch by floor temperature, not the clock — confirm the stone is at 750-850°F with an infrared thermometer before the first pizza, then turn the pie every 20-30 seconds so the rim chars evenly instead of burning on the flame side. Use a well-floured pizza peel and a turning peel for those quick rotations. When you switch to wood, remember it adds a fire-management learning curve that gas doesn’t — start on gas, get your dough and launch dialed in, then graduate to wood for flavor.

The bottom line

A multi-fuel pizza oven buys you flexibility: gas for the weeknight, wood for the weekend, one oven for both. Buy the Ooni Karu 2 Pro if you want the most capable, largest, do-everything oven and don’t mind buying the gas burner separately; the Bertello SimulFIRE if you want the best value and the unique ability to burn gas and wood at the same time; or the Gozney Roccbox if portability and a safe-touch body matter most. Wood-first cooks should look at the Solo Stove Pi Dual Fuel, and grill owners on a budget can start with the Mimiuo Grill-Top for around $130. Cross-shopping fuels first? Compare our best gas pizza oven and best wood-fired pizza oven roundups, our focused best dual fuel pizza oven guide if you specifically want a gas-plus-wood pair, or see the full best outdoor pizza oven guide. Then round out your setup with the right pizza oven accessories.