Bye bye barbecue - we're living la dolce pizza with this charming Italian pizza oven this summer

When it was founded, Delivita (translated as delicious life) set out to deliver on more than its namesake. Its Italian founder, frustrated that modern pizza ovens lacked both charm and authenticity, created an oven with a traditional clay interior wrapped in a colourful, handcrafted shell that wouldn't look out of place in a Tuscan courtyard. And he's been improving the design year upon year upon year.

Today, the Yorkshire-based brand has earned a loyal following for bringing a little slice of la dolce vita to British gardens. Its ovens are instantly recognisable, with their vibrant colours, smooth curves and artisan feel, but they're far more than just pretty to look at. They consistently rank among the best pizza ovens because they combine traditional Italian cooking principles with modern engineering, reaching soaring temperatures while remaining approachable enough for home cooks.

As someone whose family ran a pizza business for more than a decade, I'm naturally sceptical of products that promise authentic results without the know-how to back them up. However, I fell in love with Delivita's original wood-fired oven, but I also recognised its limitations: live-fire cooking isn't practical for everyone. The new dual-fuel Flow promises to keep everything that made the original so special while adding the convenience of gas and a little more cooking space. After weeks of making everything from classic margheritas to heavily topped pizzas, I wanted to find out whether this beautifully Italian oven is as enjoyable to cook with as it is to look at.

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Delivita Flow Dual Fuel Pizza Oven review

• Oven dimensions: 430mm x 628mm x 665mm (H x W x D) 
• Oven mouth: 175mm x 378mm (H x W) 
• Weight: 45kg 
• Fuel type: Gas + wood 
• Maximum temperature: Up to 550°C 
• Gas cooking readiness: Around 15 minutes 
• Wood-fired cooking readiness: Around 30 minutes 
• Typical pizza cook time: Around 90 seconds 
• Pizza capacity: 1 x 14” pizza 
• Cooking area: 570mm x 500mm 
• Outer shell: High-temperature powder-coated steel 
• Insulation: Clay-infused insulation 
• Inner chamber: Stainless steel 
• Cooking surface: Clay and stone 
• Available colours: British Racing Green, Chilli Red, Hale Grey, Orange Blaze, Royal Blue, Very Black 

Who would the Delivita Flow Dual Fuel Pizza Oven suit?

• Beginners who want an oven they'll never outgrow: The Flow is wonderfully approachable for first-time pizza makers, thanks to its reliable gas burner and generous cooking space. Once you've mastered the basics, switching to wood opens up a whole new world of smoky flavours, live-fire cooking and slower recipes. Rather than buying an entry-level oven you'll want to replace in a few years, this is one that can grow alongside your skills.
• Style-conscious hosts with compact outdoor spaces: Not every pizza oven complements a carefully designed garden, but the Flow is as much a design piece as it is a cooking appliance. Its handcrafted finish and wide range of colours make it a real focal point, while its compact footprint means it looks just as at home on an IKEA bistro table as it does on a bespoke outdoor kitchen. Whether you have a small courtyard or a larger entertaining space, it feels beautifully considered.

After months of testing, it's difficult to think of someone this oven wouldn't suit. It caters to beginners with dependable gas cooking that's easy to master, while giving more experienced cooks the flexibility to experiment with wood-fired pizzas, smoked dishes and slow-cooked recipes. It's also one of the most attractive pizza ovens I've tested, with enough colour options to complement almost any outdoor space without dominating it. The only real compromise is the price. This is undoubtedly an investment, but the craftsmanship and versatility justify the cost. While it only cooks one pizza at a time, I don't see that as a significant limitation when a 12-inch pizza is ready in as little as two and a half minutes.

What is the Delivita Flow Dual Fuel Pizza Oven like to use?

One of the biggest advantages of the Delivita Flow is that it removes many of the barriers that stop people buying their first pizza oven. Unlike some models that require lengthy assembly or calibration, the Flow arrives almost completely built. Aside from attaching the gas burner, it's ready to position in your garden and fire up. If you're cooking on gas, you'll simply need to connect it to a compatible propane canister using the supplied hose. I'd also recommend investing in a few essentials from the outset: a good pizza peel is non-negotiable, a brush makes cleaning the stone between cooks much easier, and a weatherproof cover will help protect your investment. A temperature gun isn't essential, but if you're serious about making consistently excellent pizza, it's one of the most useful accessories you can own.

Like all clay and stone pizza ovens, the Flow needs curing before its first cook. This involves running the burner for around an hour to gradually drive moisture out of the stone. You may notice a little condensation or dripping during this process, but that's completely normal and only happens once. After that initial cure, the oven is ready to cook in around 20 minutes, which is an impressive heat-up time for an oven with a traditional clay interior. Even more importantly, it reaches temperature evenly. I found the cooking stone heated consistently from front to back, which makes managing pizzas much easier and reduces the risk of burnt bases with undercooked toppings.

To properly test the oven, I cooked dozens of pizzas using different dough hydrations, topping combinations and cooking temperatures. I always begin with a classic margherita because it reveals almost everything you need to know about a pizza oven. With so few ingredients, there's nowhere for poor heat distribution to hide. My first pizza emerged after just 2 minutes 40 seconds with beautifully puffed cornicione, even leopard spotting underneath and bubbling patches of golden mozzarella across the surface. Those visual cues tell me the oven is doing exactly what it should: the stone is transferring enough heat to fully bake the base while the dome is generating sufficient radiant heat to cook the toppings at the same pace.

Just as importantly, those results weren't a one-off. Across more than 20 margheritas, the Flow delivered remarkably consistent pizzas. The bases developed a crisp, well-baked structure without becoming dry, the crust remained light and airy, and the tomato sauce reduced into a rich, concentrated sweetness rather than drying out. Good pizza ovens don't just produce one great pizza, they produce the twentieth just as well as the first, and that's where the Delivita really impressed me.

Marinara pizzas cooked even faster, averaging around 2 minutes 14 seconds thanks to the lighter topping load, but they highlighted another strength of the oven, which is the balance. Faster cooking often risks leaving the centre underbaked or drying the sauce before the dough has finished cooking. Here, neither happened. The dough retained its soft, open crumb while developing a crisp underside, and the tomato stayed vibrant and fresh.

Moving on to heavier pizzas loaded with vegetables and extra cheese required a different approach, but that's where the dual-fuel controls really came into their own. A simple adjustment of the flame lets you reduce the intensity, extending the bake just enough for thicker toppings to cook through without scorching the crust. It's an intuitive system, clearly marked with simple symbols, and one that beginners will quickly gain confidence using. More experienced pizza makers will also appreciate how precisely they can tailor the flame to different styles of pizza.

Perhaps my favourite thing about cooking with the Flow is simply how generous the cooking chamber feels. Although it's designed around a 12-inch pizza, there's ample room to launch, rotate and retrieve your pizza without feeling cramped, which is a detail that's easy to underestimate until you've wrestled with a smaller oven. The wide mouth also makes it easier to use taller roasting dishes or cast iron pans, opening the door to baking bread, roasting vegetables or cooking meat alongside pizza. It feels forgiving, spacious and thoughtfully designed, which makes the whole experience more enjoyable whether it's your first pizza or your hundredth.

How does the Delivita Flow Dual Fuel Pizza Oven compare?

I've made my way through testing all the best pizza ovens and the Delivita Flow is one of the most impressive of them all. For the sake of working out whether it's good value and what else is out there, it's worth making two comparisons. The first is to Delivita's all-wood model and the second is to the Gozney Dome, which offers the same dual-fuel function.

The Delivita wood-fired oven is very similar in design and cooking performance, of course. The single-fuel option is cheaper and wood-fired results are always the most flavourful. However gas is quicker, more reliable, and doesn't come with all the smoke of the single-fuel model, which makes it much more versatile and also beginner-friendly. If you have the space in your budget, I'd definitely recommend sizing up with the Flow to give you the options and versatility of a newer model.

The Gozney Dome is a more expensive and larger oven than the Delivita Flow. The difference between the Gozney and the Delivita comes down to aesthetics, as the cooking results in both were equally impressive. The Delivita has a more traditional Italian look and it sits nicely on a table as simple as the IKEA bistro set. It's smaller and cheaper, but still feels premium. The Dome is a more subtle, modern looking oven, which will suit a different kind of garden style. You can't go wrong with either.

Should you buy the Delivita Flow Dual Fuel Pizza Oven?

This is one of the most charming pizza ovens on the market, and that charm is backed up by impressive performance. It delivers the kind of authentic, Italian-style pizza you’d expect from a traditional wood-fired oven, with beautifully blistered crusts and a moreish light, airy base. The dual-fuel design is what really elevates it, giving you the freedom to cook with gas for speed and ease, or switch to wood when you want a more traditional, flavour-driven experience.

Beginners will appreciate how straightforward it is to get consistently good results without a steep learning curve, while more experienced cooks will enjoy the ability to experiment with heat control, fuel types and different cooking styles too.

I’ve been a fan of Delivita since I first tested its original wood-fired oven, and the Flow is a natural evolution of everything the brand does well. If you want a pizza oven that combines standout design, authentic Italian character and real versatility in one package, this is an easy recommendation.

How we test pizza ovens

At woman&home, we have a series of tests that we put every pizza oven through. I'm from a family that owns a pizza business, which means we are cooking all day and every day on both commercial and domestic ovens. We class ourselves as discerning customers as well as pizza oven snobs. We look at everything from set-up and storage through to warm-up time and, of course, how well the oven cooks pizza. It's a tough test to pass, but when we recommend an oven, you know it's something special. If you want to find out more about the process, you can read more on how we test pizza ovens.