Buying guide
A gas pizza oven gives you wood-oven results with far less fuss: no fire to build, no ash and a temperature you set at a dial. It is the easiest way to cook pizza regularly at home. This guide explains how gas ovens work, which models we sell, how to set up the gas safely and how to cook well in one.
Why choose a gas pizza oven?
- Quick to heat. No waiting for a fire to establish: light the burner and preheat the stone.
- Easy to control. Turn the flame up for a fast Neapolitan-style bake or down for thicker pizzas and flatbreads, and repeat the result every time.
- Clean. No ash, no soot and very little smoke, which neighbours appreciate.
- No wood store. Just a gas cylinder, stored safely outdoors.
The trade-offs are the lack of wood-smoke flavour and less stored heat for long roasting afterwards. If those matter, a dual fuel oven lets you switch to wood when you want to.
Our gas and dual fuel ovens
| Oven | Fuel | Cooking floor | Pizzas | Versions |
|---|---|---|---|---|
| Fontana Maestro 60 | Gas only | 61 x 40.5cm | 2 | Countertop, pearl grey; 752 x 565 x 1050mm, 58kg |
| Fontana Margherita dual fuel | LPG or wood | 60 x 60cm | 2 | Countertop or trolley |
| Fontana Mangiafuoco dual fuel | LPG or wood | 80 x 60cm | 4 | Countertop or trolley |
Gas only
Fontana Maestro 60
A compact countertop gas oven with a stainless steel flame deflector and a ceramic-fibre insulated vault. Two pizzas at a time.
Gas or wood
Dual fuel Fontana
The Margherita and Mangiafuoco hybrids run on LPG with the hose and regulator supplied, and include a kit to convert to wood.
How a gas pizza oven works
A burner heats the cooking chamber and the stone floor. Once the floor is hot, it cooks the base while heat reflected from the roof cooks the top. The Maestro 60 has a stainless steel flame deflector and a ceramic-fibre insulated vault to hold the heat; Fontana's hybrids have a refractory chamotte floor and ceramic-fibre insulation, the same construction as their wood-fired ovens.
The key to good results is preheating: give the floor time to soak up heat before the first pizza, and a few minutes to recover between pizzas.
Gas set-up and safety
- LPG. Fontana's hybrid ovens run on bottled LPG (propane) with the hose and pressure regulator supplied. For the Maestro 60, use the regulator specified in the manual for your gas supply.
- Propane for winter. Propane keeps working in cold weather, while butane struggles near freezing.
- Store the bottle safely. Keep the cylinder outdoors, upright, away from the oven's heat and away from drains and cellars. LPG is heavier than air.
- Leak test. Brush soapy water over the joints with the gas on and the burner off. Bubbles mean a leak.
- Check the hose. Look for cracks and stiffness each season. Many makers recommend a new hose every five years.
- Outdoors only. Never use a gas oven in a garage, conservatory or enclosed gazebo.
Never use gas and wood together. On Fontana hybrid ovens, the conversion kit lets you cook with wood instead of gas, but Fontana says gas and wood must never be used at the same time. Follow the manual when switching.
Want to connect to mains gas? Outdoor gas ovens are generally made for LPG. A natural gas connection needs an oven made or converted for it, fitted by a Gas Safe registered engineer, so ask us before you order.
Cooking tips
- Preheat with the burner on full until the floor is properly hot. Use the thermometer where fitted.
- Stretch the dough thin, keep toppings light and dust the peel with semolina or flour so the pizza slides off.
- Launch the pizza, then turn it every 20 to 30 seconds so it browns evenly.
- Turn the flame down for thicker bases, calzone and flatbreads so the base cooks before the top burns.
- Let the floor recover for a minute or two between pizzas.
Choosing and storing the gas cylinder
Propane cylinders in the UK come with different valve types: screw-on on standard red propane bottles and clip-on on patio gas bottles. The regulator has to match the valve as well as the gas, so check the regulator that comes with your oven, or the one the manual specifies, before you buy gas, and ask us if you are unsure. Keep a spare cylinder if you cook often, so you do not run out halfway through a party. Store full and empty cylinders outdoors, upright, in a ventilated spot away from drains, cellars and sources of heat, and never in the house or garage.
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Burner will not light | Cylinder off or empty, regulator not connected | Check the valve is open, the regulator is clicked or screwed home and there is gas in the bottle |
| Smell of gas | Loose joint or damaged hose | Turn off at the cylinder, do not light, and leak test with soapy water |
| Flame lifts or goes out | Strong wind, or cold butane | Turn the oven out of the wind and use propane in cold weather |
| Top cooked, base pale | Floor not hot enough | Preheat for longer and let the floor recover between pizzas |
| Base burnt | Floor too hot for a thick pizza | Turn the flame down and cook a little longer |
More than pizza
Gas ovens also suit smaller gardens and close neighbours: there is no wood store to find room for, no ash bucket and very little smoke drifting over the fence. And because the heat is steady, a gas oven is the easiest way to learn to launch and turn pizzas before you try cooking with a live fire.
A gas oven is at its best for fast, hot cooking, but it is not just for pizza. Turn the flame down for flatbreads, focaccia and garlic bread, cook calzone and thicker Roman-style pizza, or use a cast iron pan for prawns, fish, halloumi and blistered vegetables. Dual fuel Fontanas can switch to wood when you want stored heat for longer roasting.
How to choose
- Gas only or dual fuel? If you never want to handle wood, the Maestro 60 keeps things simple. If you might want a wood fire some weekends, choose a dual fuel Margherita or Mangiafuoco.
- Size. Two pizzas at once from the Maestro 60 or Margherita; four from the Mangiafuoco.
- Where it goes. All three come as countertop ovens; the hybrids also come on a trolley.
- The gas supply. Plan where the cylinder will stand, outdoors and away from the heat, and how you will get refills.
Where to put it
A countertop gas oven needs a stable, level, non-combustible worktop, stand or base: the Maestro 60 weighs 58kg and a dual fuel Mangiafuoco 120kg. Trolley versions stand on firm ground. Keep clear space around and above the flue, away from fences, sheds and overhanging branches, and leave room to work in front with the peel. Fontana lists an optional wheeled trolley for the Maestro 60, 91cm wide, 60cm deep and 92cm high.
Care
Let the oven cool, brush the floor and wipe the outside with a damp cloth. Never use water or oven cleaner on the floor. Turn the gas off at the cylinder after every use. Fit a cover once cold: Fontana makes covers for the Margherita and Mangiafuoco in trolley and countertop versions; see pizza oven covers.
Gas or wood: a quick comparison
| Gas | Wood | |
|---|---|---|
| Heat-up | Quicker | Slower; the floor and dome must soak up heat |
| Control | At a dial | By fire size and feeding |
| Flavour | Clean | Light wood smoke |
| After the pizzas | Mostly fast, hot cooking | Roasting and baking on stored heat |
| Clearing up | Brush the floor | Ash to clear when cold |
The full comparison is in our guide to wood or gas pizza ovens.
Why buy from Glowing Flames
We are an independent UK online retailer and Fontana ovens are a core part of our range. Delivery to England and Wales is free, with large ovens delivered on a pallet at the kerbside, and unused items can be returned within 30 days. If you have a question about gas set-up before you order, contact us.
Common questions
Is a gas pizza oven as good as wood?
For the pizza itself, a good gas oven makes excellent pizza and is easier to control. Wood adds a light smoky flavour and stored heat for roasting and baking.
What gas does a gas pizza oven use?
Fontana hybrid ovens run on bottled LPG (propane) with the hose and regulator supplied. For the Maestro 60, use the regulator specified for your gas supply.
Can I use wood in a gas pizza oven?
Not in the gas-only Maestro 60. The dual fuel Margherita and Mangiafuoco come with a kit to convert to wood, but gas and wood must never be used at the same time.
How many pizzas does the Fontana Maestro 60 cook?
Two at a time, on a 61 x 40.5cm floor.
Can a gas pizza oven run on mains gas?
Outdoor gas pizza ovens are generally made for LPG. A natural gas connection needs a suitable oven and a Gas Safe registered engineer. Ask us before ordering.
Where should I keep the gas bottle?
Outdoors, upright and away from the oven's heat, drains and cellars. Turn it off at the valve after cooking.
Do gas pizza ovens need a chimney?
The Fontana ovens we sell come with a flue and chimney cap that exit from the top. Keep clear space above them.
Can I use a gas pizza oven under a gazebo?
Only in the open air or a well-ventilated area with the clearances in the manual. Never in an enclosed gazebo, garage or conservatory.
What regulator do I need?
One that matches both the gas and your cylinder's valve. Fontana hybrid ovens come with a hose and pressure regulator; for the Maestro 60, use the regulator specified in the manual.
How do I know if my gas bottle is running low?
Lift or weigh the cylinder: a nearly empty one is noticeably lighter. Keeping a spare avoids running out mid-cook.
Should I turn the gas off at the bottle after cooking?
Yes. Turn the oven controls off, then close the cylinder valve every time you finish cooking.
How heavy is a gas pizza oven?
The Maestro 60 weighs 58kg; a countertop dual fuel Margherita 100kg and Mangiafuoco 120kg.
Want both fuels?
Fontana dual fuel ovens cook on LPG or wood. See the range, or message us and we will help you choose a size.