Neapolitan Fit Checker
Many "12-inch" pizza ovens can't actually fit a true 12-inch Neapolitan pizza. The dome is too low for the puff. Check the math before you buy.
How the Neapolitan Fit Checker works
The Neapolitan Fit Checker takes one input — your target raw-dough diameter in inches — and tells you which ovens can physically accommodate that pizza without crushing the cornicione (the puffed Italian-style edge) against the dome. The check runs against two specs at once: stone diameter must equal or exceed the raw dough size, and the usable dome clearance above the stone must equal or exceed roughly 2.5 inches to allow the cornicione to puff fully.
The spec database aggregates manufacturer-published values for 25 outdoor pizza ovens across Ooni, Gozney, Solo Stove, Bertello, Halo, Witt, and Alfa. Each entry records stone diameter in inches, internal dome height, opening clearance, build material, fuel options, maximum stone temperature, and weight. Stone diameters come straight from manufacturer specification sheets; dome clearance values are sourced from Gozney, Ooni, and Alfa published cutaway diagrams, then corroborated with public dimension drawings.
The output flags each oven with one of three states for your target size — Yes (clears stone diameter and dome height), Tight (stone fits but dome clearance is borderline), or No (stone too small or dome too low). For Tight and No results the failing dimension is named so you can decide whether to drop a size or look at a larger oven. The check makes no assumption about cooking style; you can use it for NY-style, Detroit, or focaccia just as well.
What size pizza do you want to make?
A traditional Neapolitan is 11–12 inches. NY-style is 14–18 inches. We'll calculate which ovens have stone diameter and dome height for the puff.
Or enter a custom size:
Why this matters
The "12-inch oven" label refers to the stone diameter — the cooking surface. But a true Neapolitan pizza puffs up to 2-3 inches at the cornicione (the raised edge). If the oven dome is too low above the stone, the cornicione hits the dome, deflates, and you end up with a flat-top.
A 12-inch raw dough disc + 2-3 inches of cornicione clearance = the dome needs at least 8 inches of usable height above the stone to avoid this issue. Many compact ovens come up short.