A hybrid pizza oven runs on two fuel sources, typically gas and wood.
The idea is simple: one oven, two styles of cooking, no compromise.
On busy nights, you can rely on gas for quicker oven heat up and easy control. When there is time to enjoy the cooking process, a few pieces of hardwood transform the same oven into a traditional wood-fired setup.
Hybrid ovens have gained traction because they solve common cooking frustrations. They save time, expand cooking options and make outdoor entertaining more reliable.
1. Quick to start
Gas lights instantly and heats the stone floor evenly. There is no waiting for wood to burn down before cooking. Most hybrid ovens are ready in 15 to 30 minutes.
2. Steady heat control
Gas allows precise temperature management. Once the oven is hot, it stays there with minimal attention. This is ideal for back-to-back pizzas or slow roasts.
3. Real wood-fired flavour Using the wood fired component creates live flame and smoke. The result is the distinctive blistered crust and deep aroma that define authentic pizza.
4. Year-round use
In dry or windy conditions, you can run the oven on gas. On cooler days, wood provides warmth and atmosphere. The option to choose your fuel means cooking plans no longer depend on weather or restrictions.
| Feature | Hybrid Oven | Wood-Only Oven | Gas-Only Oven |
| Start-up time | 15–30 minutes with gas | 45–90 minutes | 10–20 minutes |
| Flavour | Optional wood-smoke | Deep and smoky | Clean and neutral |
| Versatility | Very high | Low | Medium |
Hybrid ovens combine the reliability of gas with the romance of wood. They offer a balance between performance and pleasure that single-fuel ovens cannot easily match.
The advantage of two fuels in a pizza oven is the ability to match heat source to dish.
Use gas for:
Use wood for:
Hybrid ovens usually cost more than single-fuel models, but for many home cooks, the investment pays off in flexibility and longevity. They suit people who cook outdoors often and want reliability as well as flavour. Not all hybrid ovens are the same. The design of the Fontana range is a level above other options.
Fontana weld their dome which creates a seamless look inside the oven and has lower chance of rusting compared to ovens that have nuts and bolts. The Fontana gas component is specially designed to replicate the feel of wood fired cooking with the convenience of quick heat.
A hybrid oven is a good choice if you:
Hybrid ovens mark a quiet change in how Australians cook outside. They combine the precision of modern design with the satisfaction of traditional fire. They make it possible to cook on impulse and still achieve authentic results.
For anyone who enjoys food, company and the smell of smoke on a still evening, that balance might be the real measure of progress.
| Specification | Detail |
| Fuel type | Gas and wood (dual-fuel) |
| Preheat time | 15–30 minutes |
| Cooking area | 800mm × 600mm (fits up to three 10-inch pizzas) |
| Construction | Stainless steel interior, refractory stone base, rock wool insulation |
| Setup | Easy set up with Natural gas or LPG |
Gas produces clean, even heat. Wood adds smoke, flame and caramelisation. Fontana have designed their gas and hybrid ovens to replicate the cooking of a wood fired oven so you get authenticity with quick heat up times.
No. We do not recommend this. Use gas or wood fire, not both.
Slightly. The dual system is more complex, but the added flexibility usually offsets the cost.
Watch your firewood
Dry, seasoned hardwood burns hot and clean. Avoid softwoods or offcuts that create smoke but little heat. A small, active flame is better than a large, smoky one. Consider our guide on what’s the best wood for pizza ovens.
Mind the temperature drop
Opening the door too often or adding cold wood can lower internal heat. Cook pizzas quickly in batches, then rest the oven before moving to roasts or bread. Hybrid ovens hold heat well once stabilised.
If your oven has a thermometer, aim for about 400–450°C for pizza and 180–200°C for roasting.
