Built-In Pizza Oven Shortlist Comparison Worksheet
A side by side worksheet for comparing up to three shortlisted ovens on the specifications that actually determine cooking performance, installation cost and longevity.
Reviewed for 2026, updated September 8, 2026.
Once a shortlist is down to two or three ovens, the brochures stop being useful. Each maker highlights a different virtue, and the specifications that matter most, floor thickness, refractory density, insulation, assembled weight and flue requirements, are often buried in the installation manual rather than the sales page. This worksheet puts those figures in one grid so you can compare like with like. The second column explains why each line matters; fill the remaining columns from spec sheets, manuals and written quotes rather than from memory.
Use the worksheet alongside our comparison page at /compare/ and the thermal engineering section of the pillar guide at /guide/. For the money lines, run each candidate through /tools/oven-installed-cost/ so the delivered price is judged against the full installed total rather than on its own. If a maker cannot supply a figure for a line, that absence is itself useful information.
| Criterion | Why it matters | Oven A | Oven B | Oven C |
|---|---|---|---|---|
| Interior floor diameter (in) | Sets how many pizzas fit at once and how much mass must be heated each session | Your figure | Your figure | Your figure |
| Cooking floor thickness (in) | A thicker floor holds heat through a long service but takes longer to warm | Your figure | Your figure | Your figure |
| Dome material and wall thickness | Dense refractory castable or firebrick tolerates repeated high heat; thin shells do not | Your notes | Your notes | Your notes |
| Insulation under the floor and over the dome | Determines whether the oven still bakes bread the next morning | Your notes | Your notes | Your notes |
| Dome shape and door height | A low dome favors Neapolitan pizza; a taller chamber favors bread and roasting | Your notes | Your notes | Your notes |
| Fuel: wood, gas or hybrid | Flavor and ritual against convenience and any local burn restrictions | Your choice | Your choice | Your choice |
| Assembled weight (lb) | Drives the footing, base and hearth design and the delivery method | Your figure | Your figure | Your figure |
| Flue diameter and chimney kit | Governs draft, code compliance and the height of the termination | Your figure | Your figure | Your figure |
| Delivered price of the core (USD) | Often less than half of the installed total; compare with the line below | Your quote | Your quote | Your quote |
| Enclosure, venting and labor quote (USD) | Base, insulation, finish and trades for this specific oven | Your quote | Your quote | Your quote |
| Warranty and installer network | Coverage on the refractory core and who can install without voiding it | Your notes | Your notes | Your notes |
| Lead time (weeks) | Imported cores and custom finishes can stretch the schedule | Your figure | Your figure | Your figure |
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Also from Fornaluxe
- Built-In Pizza Oven Planning Checklist: A pre-construction checklist covering permits, clearances, structure, insulation, fuel, venting, budget and curing so nothing is discovered after the enclosure is sealed.
- Free calculators