Forget the weather - this compact pizza oven works indoors and outdoors and it's reduced to £99

Getting a slice of the pizza oven action is usually pricey and comes with all sorts of compromises. That's precisely why I’m so excited by the Kenwood My Pizzeria. It’s designed to take a lot of the friction out of pizza-making at home, with the promise of indoor and outdoor cooking, a compact footprint, and a simplicity that makes it feel far less intimidating than most entry-level pizza ovens.

Even the best pizza ovens tend to demand a trade-off somewhere, whether that’s storage, weather dependency, or a hefty price tag. However, when Kenwood announced the launch of My Pizzeria, they challenged all the norms. This is one of the more accessible ovens I’ve tested, especially at its under-£100-on-offer price point, and its ability to move between kitchen counter and courtyard is what really makes it an upper crust oven.

From my perspective, having grown up around a family pizza business, the Kenwood My Pizzeria is even more impressive for just how easy it is to get consistent results without a steep learning curve. It’s compact enough to tuck away in a drawer, straightforward to use from the first try, and feels like a practical way into pizza-making rather than a specialist bit of kit you have to master over time. And for that reason, it'll be my recommendation for anyone who wants an oven that works all year round.

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Kenwood My Pizzeria Pizza Oven review

• RRP: £149.99
• Colours: storm blue, black
• Dimensions: 18.5 x 35.2 x 36 mm (H x W x D)
• Weight: 4.7 kgs
• Power: 1500 watts
• Temperature range: 0-400°C,

Who would the Kenwood My Pizzeria Pizza Oven suit?

The Kenwood My Pizzeria will suit anyone who wants the fun of pizza-making without the usual cost, complexity, or commitment that comes with a full-sized outdoor oven. At under £100 (on offer), it’s particularly good for first-timers who are curious about pizza ovens but not ready to invest in something bulky, expensive, or weather-dependent, which most other ovens are.

It also works well for people with limited space. Because it can be used indoors and outdoors, and stores away easily, it’s ideal for smaller kitchens, rented homes, or anyone who doesn’t have a dedicated outdoor cooking setup. If you have a deep drawer, you can easily slot this in there. It's no more demanding than a food processor and possibly less than a stand mixer. That flexibility is a big part of its appeal, you’re not locked into needing a garden or perfect weather to use it.

From my experience, it’s also a strong fit for casual cooks rather than pizza purists. If you want reliable, decent homemade pizzas without needing to obsess over dough hydration, heat zones, or long preheat times, this is a very forgiving place to start. It won’t replace a high-performance outdoor oven for serious enthusiasts, but it absolutely lowers the barrier to entry in a way that makes pizza night feel easy and repeatable.

Unboxing the Kenwood My Pizzeria Pizza Oven

I’m used to pizza ovens arriving on pallets, requiring a team of people to manoeuvre, so when the Kenwood My Pizzeria turned up in a compact, relatively lightweight box, I genuinely had to double-check I hadn’t been sent the wrong product. But opening it up quickly proved me wrong. Kenwood has done an impressive job of keeping the packaging both efficient and reassuringly well thought-through.

Inside, the oven is almost fully assembled, which is a refreshing change if you’re used to the faff of setting up larger models. You simply slot the pizza stone into place, peel off the protective blue film from the two included pizza peels, and you’re essentially ready to go. It’s a genuinely minimal setup process, which makes it feel far more accessible than most entry-level pizza ovens.

From a sustainability standpoint, the packaging also feels considered. It’s compact, well-organised, and avoids unnecessary excess, which means it scores highly straight out of the box. For a product at this price point, that attention to detail is a welcome bonus and sets a positive tone before you’ve even switched it on.

What is the Kenwood My Pizzeria Pizza Oven like to use?

As an electric pizza oven, it’s really easy to get to grips with how this works. At the rear of the oven, there’s a temperature dial alongside a mechanical timer, both clearly labelled with enough resistance to feel precise without being stiff to adjust. You’ll want to keep the lid firmly closed during preheating, though, the radiant heat coming off the upper and lower elements is intense, and you can immediately feel it if you lean over the chamber for too long.

I always season a pizza stone before first use, so I gave the Kenwood a full 30-minute heat cycle before cooking. That initial blast helps burn off any manufacturing residue while also fully saturating the stone with heat, which is key for getting an evenly cooked base and proper oven spring on the crust.

One of the Kenwood’s biggest strengths is its compact cooking chamber. Because there’s such a small internal volume to heat, it comes up to temperature remarkably quickly. There’s an indicator light at the back that shows when the elements are actively heating, but in practice, by the time I’d rolled out a dough ball and added toppings, the oven was already ready to cook.

I tested several styles of pizza, ranging from simple margheritas to vegetable-heavy combinations. Given that this is an electric oven, I initially expected cook times of around five minutes, but the dual heating elements completely changed that assumption. With direct heat coming from both above and below the stone, pizzas were consistently cooking in under three minutes. Across testing, the average cook time landed at 2 minutes and 32 seconds.

That proved to be the sweet spot for this oven. The mozzarella blistered and bubbled beautifully, the crust puffed with impressive oven spring, and the underside developed genuine leopard spotting rather than simply drying out. The heat distribution is particularly impressive for such a compact electric unit. If you prefer a crispier, more Roman-style finish, you can dial the temperature back slightly and extend the cook time without risking burnt toppings, but for Neapolitan-style results, I thought the default performance was excellent.

It’s worth noting that you’ll need a light dusting of flour or semolina on both the stone and the paddles before launching your pizza. The split paddle design is genuinely clever — separating into two halves makes both launching and retrieving pizzas much easier in such a compact oven — but raw dough will cling to the metal if you skip the flour. You do need to be restrained, though, as excess flour can scorch quickly at these temperatures and leave a bitter taste on the base.

What is the Kenwood My Pizzeria like at making s'mores?

Once I’d perfected pizzas, I moved on to some of Kenwood’s more unconventional serving suggestions. As someone who always wants dessert after dinner, I couldn’t resist trying the suggested s’mores setup.

I started with a biscuit base topped with chocolate and marshmallows, then closed the lid for around ten minutes. Through the viewing window, I could see the marshmallows gradually turning golden and beginning to collapse into the chocolate underneath. Visibility through the window isn’t perfect because there’s no overhead element directly above that section, but angling yourself slightly makes it much easier to monitor browning.

The end result was surprisingly good. The marshmallows were soft and caramelised, the chocolate had melted into an almost liquid centre, and the biscuits warmed through without going soggy. It recreated that campfire-style flavour surprisingly well, but with far more consistency and none of the smoke or mess.

What is the Kenwood My Pizzeria Pizza Oven like at cooking Croissants?

Kenwood also suggests using the oven to warm pastries, and it works brilliantly for breakfast items if you’re not fully committed to leftover pizza the next morning. Pain au chocolat and croissants heat through incredibly quickly thanks to the dual-sided heat.

I’d strongly recommend running the oven at its lowest setting for pastries, though. I burnt my first batch of croissants by underestimating how aggressively the top and bottom elements work together. Adding a light splash of water before reheating helped restore some moisture and gave the pastries a fresher, bakery-style finish. Once I’d adjusted the settings, croissants came out steaming hot with crisp outer layers and soft, fluffy interiors in barely a minute. At that point, using a conventional oven or air fryer started to feel unnecessary.

What is the Kenwood My Pizzeria Pizza Oven like at making toasties?

The Kenwood also handles toasties, grilled cheese sandwiches, and bagels surprisingly well. Bagels, in particular, became a bit of an obsession during testing. The compact cavity and intense top heat gave them a crisp exterior while keeping the inside chewy, and it quickly turned into a routine of experimenting with both sweet and savoury toppings throughout the week. By the end of testing, I was taking custom bagel orders from everyone else in the house.

And those are really just snapshots of what this oven can do. What impressed me most about the Kenwood is that it genuinely feels like more than a single-purpose pizza oven. It makes high-heat cooking accessible, quick, and surprisingly versatile without demanding a huge amount of kitchen space or technical skill.

Cleaning and maintaining the Kenwood My Pizzeria Pizza Oven

In terms of cleaning, you should avoid getting the pizza stone wet. Like all pizza stones, it will naturally darken and develop char marks after the first few uses, but that’s completely normal and actually a sign that the stone is properly seasoned.

For maintenance, I’d recommend using a brass-bristle brush to remove any burnt flour or baked-on food debris once the stone has completely cooled. A quick dry wipe afterwards is usually all that’s needed.

Kenwood has very deliberately designed this oven with storage in mind, and that alone makes it stand out in the pizza oven market. The slim profile meant we could slide it into a deep kitchen drawer normally reserved for smaller appliances like the toastie maker and mini blender. If you’re short on worktop space or don’t want a bulky outdoor pizza oven permanently on display, this is one of the most practical options I’ve tested.

How does the Kenwood My Pizzeria compare?

The Kenwood really feels like a first-of-its-kind product, but the closest comparison is probably the Ooni Volt. Technically, the Volt can also be used indoors, but in practice I found it significantly heavier and bulkier, especially when compared directly with the Kenwood’s compact footprint.

The Ooni undeniably feels premium. The build quality is excellent, the design is sleek, and it’s clearly engineered with serious pizza enthusiasts in mind. If you want an indoor/outdoor oven capable of handling larger pizzas and frequent outdoor cooking sessions, the Ooni still has the edge.

Where the Kenwood wins is accessibility and convenience. It’s compact, easier to store, heats incredibly quickly, and feels less intimidating for everyday use. If versatility, space-saving design, and value for money are priorities, the Kenwood becomes a very compelling option.

Should you buy the Kenwood My Pizzeria Pizza Oven?

It's incredibly rare to find a pizza oven like this. It's ultra compact, reasonably priced and can be used both indoors and outdoors too. I consider myself a pizza snob, having grown up in a family that has run a pizza business for more than a decade, but the Kenwood won me over with its combination of convenience and performance. It delivers the high temperatures needed for crisp, well-cooked pizzas, yet feels far less intimidating than many specialist ovens. While dedicated enthusiasts might still gravitate towards larger gas or wood-fired models, the Kenwood fills a gap in the market that few brands have addressed: a genuinely versatile pizza oven that's easy to store, simple to use, and capable of producing impressive results without demanding a huge budget or outdoor space. For most households, that's a very compelling combination.

How we test pizza ovens

At woman&home we have a series of standardised tests that we put all of our pizza ovens though. From classic margheritas to loaded vegetable pizzas, we like to work through a whole menu to see how the oven copes across the board. With the Kenwood, we could test more than just Italian food, from croissants and toasties through to s'mores and cookies. It was great to get a good sense of how versatile the oven is as well as what it's like to clean. If you want to find out more, you can visit out dedicated page on how we test pizza ovens.