Understand the differences between electric, gas and stone deck pizza ovens so you can balance speed, flavor and investment when building your pizza line.
How to Choose a Commercial Pizza Oven: Electric, Gas, and Stone Deck Pizza Ovens for Bakeries and Restaurants
A commercial pizza oven is more than just a heat source. The oven you choose determines your pizza style, flavor, texture, waiting time and even your labor cost. With so many options on the market – from compact electric pizza ovens to powerful gas pizza ovens and traditional stone deck pizza ovens – it can be difficult to know which one truly fits your business.
In this guide, we break down the main types of commercial pizza ovens, explain how they work in real kitchens, and show you how to match oven type with your menu, space and budget.
Whether you run a busy pizzeria, an Italian restaurant, a bakery that also sells pizza, or a café with a few premium pizza items, this article will help you make a more confident decision.
Who is this commercial pizza oven guide for?
This article is designed for owners, chefs and bakery managers who plan to add or upgrade pizza in a professional environment, including:
- Dedicated pizzerias and Italian restaurants
- Bakeries and artisan bread shops offering pizza and flatbread
- Hotel and resort kitchens with in‑house pizza service
- Cafés, bars and coffee shops with a pizza or snack menu
- Food courts, ghost kitchens and dark kitchens
- Supermarket and convenience store bakeries selling hot pizza slices
If you want to serve consistent, profitable pizza with the right balance of speed and quality,
understanding electric pizza ovens, gas pizza ovens and stone deck pizza ovens is essential.
What are the main types of commercial pizza ovens?
Most professional kitchens choose one of three core pizza oven types, or a combination of them:
electric pizza ovens, gas pizza ovens and stone deck pizza ovens. Some units combine several features, such as electric stone deck ovens or gas deck ovens with stone and steam.
Electric Pizza OvensCompact, easy to install and simple to operate. Suitable for small kitchens, cafés and bakeries with limited space.
|
Gas Pizza OvensPopular in busy restaurants and pizzerias with good gas supply. Designed for continuous, high‑output service.
|
Stone Deck Pizza OvensFlat deck surface made of stone or similar material. Ideal for crispy bases and traditional pizza styles.
|
How should different businesses choose a commercial pizza oven?
The “best” commercial pizza oven depends heavily on the type of business you run.
A neighborhood bakery that bakes pizza once per hour has different needs than a busy pizza restaurant serving orders all day. The cards below show common matches between business type and oven type.
Pizzeria & Italian RestaurantFocus: a dedicated pizza menu, high order volume, signature crust and consistent bake.
|
Bakery with Pizza and FlatbreadFocus: bread, toast, pastries plus a selection of pizza and focaccia.
|
Café, Bar & Coffee ShopFocus: compact kitchen, limited staff, small pizza menu or snack pizza.
|
Hotel, Supermarket & Food CourtFocus: buffet pizza, self‑service slices, bake‑off frozen pizza and flatbread.
|
Electric vs gas vs stone deck: how do pizza ovens compare?
The table below summarizes key differences between electric pizza ovens, gas pizza ovens and stone deck pizza ovens. This can help you quickly match your concept to the right technology.
| Criteria | Electric Pizza Oven | Gas Pizza Oven | Stone Deck Pizza Oven |
|---|---|---|---|
| Typical users | Cafés, small restaurants, bakeries with limited space | Busy pizzerias and restaurants with high pizza volume | Artisan pizzerias, bakeries and Italian concepts |
| Installation | Usually simpler, relies on electric supply | Requires reliable gas supply and proper ventilation | Electric or gas models with a stone deck surface |
| Heat behavior | Stable, precise temperature control | Fast heat‑up and recovery between batches | Stone stores heat and supports crispy bases |
| Product style | Consistent, versatile for different pizza types | Designed for fast service of popular pizza styles | Traditional look, well‑developed crust and texture |
| Space usage | Compact footprint, often stackable decks | Medium to large footprint depending on capacity | Similar to deck ovens, with additional stone thickness |
What questions should you answer before buying a pizza oven?
Before you compare specific commercial pizza oven models, it helps to write down clear answers to a few important questions:
- How many pizzas do you need to bake per service and per hour?
- What pizza style will you focus on: thin crust, thick crust, pan pizza, flatbread or mixed styles?
- Is electricity or gas more stable and accessible in your location?
- How much kitchen space and ceiling height is available for the oven?
- Will the oven be fully visible to guests as part of your concept, or hidden in the back kitchen?
- How experienced is your team with stone deck ovens or multi‑deck pizza ovens?
- Do you need the oven to handle other products such as bread, focaccia or baked pasta?
What should you look for in each type of commercial pizza oven?
Once you know your volume, menu and space, you can look more closely at technical details in each oven category. The cards below highlight key points for electric pizza ovens, gas pizza ovens and stone deck pizza ovens.
Electric Pizza Ovens: what to check
|
Gas Pizza Ovens: what to check
|
Stone Deck Pizza Ovens: what to check
|
Need help selecting a pizza oven for your bakery or restaurant?
Choosing the right combination of electric pizza ovens, gas pizza ovens and stone deck pizza ovens can feel complex. Our team can help you review your menu, service style and kitchen layout, then suggest suitable options for your project.
How can you plan capacity for a commercial pizza oven?
When planning capacity, think about your busiest periods, not just your daily average.
Start by estimating how many pizzas you need to serve in your peak hour, then work backward to choose deck size and the number of decks.
For example, a small café may use a 1‑deck 2‑tray electric pizza oven for a limited menu,
while a busy restaurant may prefer a 2‑deck or 3‑deck gas stone deck pizza oven to handle many orders at once. The right combination depends on your menu size, table count and delivery volume.
| Business type | Typical oven choice | Planning focus |
|---|---|---|
| Small café or bar | 1‑deck or 2‑deck electric pizza oven | Occasional pizza orders and snack menu support |
| Neighborhood pizzeria | Gas pizza oven or gas stone deck pizza oven | Reliable output and continuous service |
| Bakery with pizza and bread | Electric stone deck pizza oven | Flexible trays for mixed bread and pizza products |
| Hotel buffet or supermarket | Electric deck pizza oven or convection oven | Steady flow of pizza slices and reheating needs |
Should you combine your pizza oven with other baking equipment?
Many professional kitchens integrate their pizza oven into a larger baking line. For example, bakeries may use a stone deck pizza oven for pizza and bread, supported by a convection oven for pastries. Restaurants might add a small electric pizza oven near the line for fast orders,
while running a larger gas pizza oven in the back kitchen for bulk preparation.
The key is to design your setup so that dough handling, topping, baking and serving follow a logical flow with minimal walking distance and clear workstations. When planning a new kitchen or renovation, consider your pizza oven together with refrigeration, prep tables and dishwashing to build an efficient line.
Ready to choose the right commercial pizza oven for your business?
This guide is for general information and planning purposes. Please review specific pizza oven models, installation conditions and local regulations with your equipment supplier.
