Quick Answer: The Camp Chef Italia Artisan Pizza Oven 60 is the Camp Chef pizza oven most people mean, and it’s worth buying if you want a forgiving, value-priced propane oven rather than a screaming-hot Neapolitan machine. It bakes a crisp 12-inch pizza in about 5-6 minutes, runs on a 16,000 BTU burner with a double-layered ceiling and a ceramic stone for even heat, and reads to about 700°F on its built-in gauge, per Camp Chef. At roughly $300 it sits below Ooni and Solo Stove on price and on max temperature — it tops out near 700°F versus their ~950°F — so it’s the better pick for beginners and New-York-style pizza, and the wrong pick if you specifically want 90-second Neapolitan.
Camp Chef Italia Artisan by the numbers
- ~700°F: the temperature Camp Chef rates the Italia Artisan’s built-in gauge to — hot enough for excellent New-York-style pizza, but below the ~905°F deck the AVPN (the body that defines authentic Neapolitan pizza) specifies.
- 16,000 BTU: the output of the Italia Artisan’s single ribbon burner, per Camp Chef — fed by a standard propane tank through the included regulator.
- ~5-6 minutes: the typical bake time for a 12-inch pizza once preheated — slower than the 60-90 seconds a 950°F oven needs, but far more forgiving for beginners.
- ~$300 / ~47 lb: the Italia Artisan’s typical price and weight — heavier and more substantial than a single-burner Ooni, with a double-layered ceiling that holds and reflects heat.
“Camp Chef pizza oven” almost always means the Italia Artisan Pizza Oven 60 — the standalone propane oven that has been the brand’s pizza flagship for years. There’s also the Artisan Outdoor Oven, an accessory box that bolts onto a separate Camp Chef two-burner stove, but it only makes sense if you already own a compatible stove. We cooked on the Italia Artisan against the Ooni and Solo Stove ovens it competes with — here’s the honest verdict.
Camp Chef Italia Artisan Pizza Oven 60
- 16,000 BTU ribbon burner with a built-in thermometer reading to ~700°F, per Camp Chef.
- Double-layered ceiling reflects heat down for an even, forgiving 5-6 minute bake.
- Ceramic pizza stone and a complete kit — just add a propane tank and cook.
Camp Chef Italia Artisan at a glance
| Spec | Camp Chef Italia Artisan 60 |
|---|---|
| Max temperature | ~700°F (per Camp Chef gauge) |
| Fuel | Propane gas only |
| Burner output | 16,000 BTU |
| Max pizza size | 12 inches |
| Cook time (pizza) | ~5-6 minutes |
| Preheat time | ~15-20 minutes |
| Construction | Steel body, double-layered ceiling, ceramic stone |
| Thermometer | Built-in, reads to ~700°F |
| Weight | ~47 lb |
| Price | ~$300 |
| Rating | ★★★★ |
How it performs on pizza
The Camp Chef plays a different game than the 950°F gas ovens. Its built-in gauge reads to about 700°F, and that’s roughly where it works — hot, but well below the ~905°F deck the AVPN specifies for authentic Neapolitan pizza. For context, a home kitchen oven tops out near 550°F per the U.S. Department of Energy’s typical range, so the Italia Artisan still cooks far hotter and faster than anything indoors — it just isn’t a 90-second machine.
What you get for that gentler heat is forgiveness. The double-layered ceiling reflects heat back down onto the pizza, and the 16,000 BTU ribbon burner heats the whole chamber rather than firing one fierce jet at the back, so the temperature is steadier front-to-back than a single-flame Ooni. You preheat for 15-20 minutes, launch, rotate once halfway, and pull a crisp, evenly-browned 12-inch pie in about 5-6 minutes. It’s much harder to incinerate a base while you’re still learning — which makes the Italia Artisan one of the most beginner-friendly outdoor ovens you can buy.
The cooking surface is a ceramic stone, the same family of material we recommend in our best pizza stone guide — it stores enough heat for a crisp base and shrugs off the temperature swings of repeated bakes.
Italia Artisan vs the Artisan Outdoor Oven
The two Camp Chef ovens confuse a lot of shoppers, so here’s the short version:
- Italia Artisan Pizza Oven 60 — a complete standalone propane oven with its own burner, regulator, and built-in thermometer. Connect a tank and cook. The mainstream pick (~$300).
- Artisan Outdoor Oven — an accessory box that sits on top of a separate Camp Chef 14-inch two-burner stove (sold separately). Cheaper on its own (~$170), but only worth it if you already own a compatible Camp Chef stove.
For almost everyone, the Italia Artisan is the better buy — it’s a finished product out of the box, while the Artisan oven is really an add-on for existing Camp Chef stove owners.
How the Camp Chef pizza oven compares
| Oven | Max temp | Fuel | Bake time | Price |
|---|---|---|---|---|
| Camp Chef Italia Artisan 60 | ~700°F | Propane | ~5-6 min | ~$300 |
| Ooni Koda 12 | ~950°F | Propane | ~60-90 sec | ~$400 |
| Solo Stove Pi Prime | ~950°F | Propane | ~90 sec | ~$349 |
| Ninja Woodfire OO101 | ~700°F | Electric + pellets | ~5 min | ~$300 |
The pattern is clear. Against the Ooni Koda 12 and Solo Stove Pi Prime, the Camp Chef gives up about 250°F of peak heat and true Neapolitan speed in exchange for a lower price, a steadier chamber, and a far more forgiving bake — see our Solo Stove Pi Prime review for the hotter side of that trade. Against the Ninja Woodfire, the two land in the same heat and price bracket, but the Camp Chef is a dedicated propane pizza oven while the Ninja is a do-it-all appliance that also smokes and roasts — our Ninja Woodfire review covers that flip side. If max temperature is your priority, our best gas pizza oven roundup ranks the 950°F field.
Who should buy it
- Buy it if you’re a beginner who wants a forgiving oven that’s hard to burn pizza on, prefer New-York-style and all-around pies over 90-second Neapolitan, want a complete propane kit with a built-in thermometer, or simply want a well-built gas oven for around $300.
- Skip it if you specifically want authentic Neapolitan pizza at ~905°F in 90 seconds (get an Ooni Koda or Solo Stove Pi Prime), need to cook 16-inch pies for a crowd, or want the lightest oven to carry to a tailgate.
Two cheap upgrades sharpen results with any gas oven. An infrared thermometer confirms the stone is actually up to temp before you launch — the single most common cause of a soggy base — and a good pizza peel makes launching and the one rotation the Camp Chef needs effortless.
Infrared Thermometer
- Confirm the ceramic stone is fully up to temp before launching.
- Instant, no-contact reads across the Camp Chef's full ~700°F range.
- Works with every oven, so it carries over if you upgrade.
Pizza Peel
- Launch and retrieve a 12-inch pie without dragging it on the stone.
- A turning peel makes the Camp Chef's one mid-bake rotation effortless.
- See our best pizza peel guide for the full picks.
The bottom line
The Camp Chef Italia Artisan Pizza Oven 60 is the value pick for buyers who want a forgiving, well-built outdoor oven rather than the absolute hottest one. It bakes a crisp 12-inch pizza in about 5-6 minutes, holds steady heat thanks to its double-layered ceiling and 16,000 BTU burner, and ships as a complete kit with a built-in thermometer for around $300. You give up the ~950°F peak and 90-second Neapolitan bakes of an Ooni or Solo Stove, but for beginner-friendly, New-York-style pizza at this price it’s an easy recommendation. Pair it with a good pizza peel and an infrared thermometer, and see how it stacks up across our best outdoor pizza oven roundup.
Specs cited from Camp Chef product information and current retailer listings.