Eli5 Propane pizza ovens are basically the same thing as the broiler in your stove, but smaller diameter, why?
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Because that pizza oven you’re looking at only needs to fit one pizza. Anything else is a waste of space, materials, and fuel (use to heat the extra space.) All of that means more money.
Your oven is made to fit more than a pizza. Your oven also has to be high enough to have the stove top at the proper height and width. So if you’re making something that big, you might as well make all of it useful.
Commercial pizza ovens are bigger, but they also need to fit multiple pizzas at once.
Pizza ovens have stone walls. The stone doesn’t absorb heat as much as the metal walls in your oven, so the heat from the flame stays inside, and cooks the pizza faster.
In a smaller space, that heat is even MORE concentrated, which is why it only takes 1 minute or 2 to cook a pizza in a decent pizza oven.
Pizza ovens are also designed to get wayyyyyy hotter than your standard oven. Most in-home ovens can get to maybe 500 degrees. Pizza ovens are designed to reach 850-900 degrees if they’re of sufficient quality.
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