The Morsø Forno Spin is, quite simply, the perfect pizza oven. With its sleek design, clever features, and a surprisingly reasonable price tag, it’s hard to find fault. I used it to whip up a full feast of dishes, and it’s now the oven I’ll be recommending to all my friends this summer.
If you’ve done any digging into the best pizza ovens, chances are you’ve come across the Morsø name. This Scandinavian brand is known for bringing the Danish concept of hygge outdoors — pairing beautifully designed ovens with glowing flames and mouthwatering food to create a warm, inviting atmosphere.
What sets the Forno Spin apart is its rotating internal stone — a small innovation that makes a big difference. I’ve been cooking pizzas for over a decade, and the ones I made in the Forno Spin rank among my very best. Even when I handed over the chef’s hat to a total novice, we had restaurant-quality pizza in just over a minute.
Out of all the ovens I’ve tested, this one is a clear winner.
Morsø Forno Spin: Specifications
(Image credit: Future)
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Dimensions |
35 H x 57 W x 53 D cm |
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Weight |
17.11 kgs |
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Pizza stone size |
40cm diameter |
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Fuel type |
Gas (stone is rotated using electrics) |
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Temperature range |
Up to 450° |
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Rotation speed |
1.5-3 RPM |
Who would the Morsø Forno Spin suit?
(Image credit: Future)
I’ve awarded the Morsø Forno Spin ‘Goldilocks’ status for a few reasons. The price sits bang in the middle of the market — it’s half the price of a Gozney, but more expensive than a Ninja — and you get what you pay for. The Forno Spin is well-made and neatly designed, so much so, I think it could last as long as pizza ovens twice the price. It’s a really nice piece of kit, perfect if you want make a decent investment in your outdoor dining.
Another reason I think the Morsø Forno Spin is good for lots of different people is slightly given up in the name: Spin. One of the places everyone goes wrong with cooking in pizza ovens is when you spin it. You get half burnt, half raw bases; holes in the middle because you turned it too soon; or pizzas that get pushed into the fire at the back of the oven. Thanks to the spinning plate in the middle of the Morsø Forno Spin, I had beautiful consistency around all the pizzas and other dishes that I cooked in the oven. I handed over cooking to a complete novice and she achieved the same results. It’s proof that anyone can cook the perfect pizza in here.
Not that I’m superficial, but I shouldn’t also say that this is an elegant pizza oven. I would sit it in pride of place in my garden and happily show it off. Lots of people commented on how nice this looks in tests against less attractive ovens, so you can be pretty secure in knowing this will be a taking point of garden parties. With all that in mind you can see why it’s hard to think of reasons why this might not suit anyone. It’s a real winner.
What is the Morsø Forno Spin like to use?
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As with every element of the Morsø Forno Spin, setting this up was a breeze. You have two plugs at the back, one is electric for rotating the pizza stone and the other is gas, which screws on. This is easy and faff-free, just make sure you have a socket nearby and a gas canister at the ready.
Once you’ve got everything plugged in, Morsø recommends getting the oven running for 15-20 minutes — by which time my temperature was 450°, as seen on the thermometer on the top of the oven — and then let it cool down for ten minutes. This gets the pizza oven stone hot thoroughly and evenly, without it being a scalding temperature that would burn your pizza without cooking it.
Inside the oven, there’s a nice ring of gas, which promises to cook the pizzas really nice and evenly. You’ve got two dials at the bottom which twist to control the intensity of the flame and the speed at which your oven cooks. It’s a brilliant, straightforward set-up to start off with.
Test 1: pizza
(Image credit: Future)
Of course, all my pizza oven tests start with making pizzas. I tested out six different bases and topping combinations to check that this can cook lightweight simple orders as well as it can the densely filled, topping-heavy options.
The stone easily had room for my 12-inch pizza bases, made from 8oz of pizza dough. I think you could push your pizzas to 14 inches if you wanted to, but you’d need to find a peel big enough, which is a bigger challenge. My pizzas slid easily into the oven — the mouth is spacious both in width and depth — and they cooked beautifully too.
Over the course of the evening, the Morsø Forno Spin kept great temperature consistency, cooking my pizzas in about ninety seconds, which is the optimum time for getting a good, crispy base and tender toppings without drying out the sauce or crusts.
I am not exaggerating when I say that I have hundreds of photos of pizzas cooked in this oven, just because they came out so beautifully and evenly crisped up. I’ve never seen anything like it. The extra difference — the one that the photos don’t show — is that I had time and brain space to chat to people. I could leave the Forno Spin to rotate and cook the pizza and speak to my testing crew without needing to have my head stuck in the oven and a peel constantly on hand. This extra benefit enhanced for people who haven’t used pizza ovens before, because, for them, learning how to turn, and evenly cook a pizza in an oven is no mean feat, often resulting in some pizza tragedies. You actually can’t put a price on that kind of ease.
Test 2: roasted vegetables
(Image credit: Future)
With the pizza success settled in my stomach, I moved on to roasting a skillet of vegetables. This is a really nice accompaniment to any al fresco meal and it’s a great way to test out a low and slow cooking task. Once again, the skillet slid nicely onto the pizza stone and it rotated easily around. Other ovens that I’ve used which have rotation integrated can wobble a bit with the weight of a skillet, but this is solid.
I timed three minutes and checked the vegetables and, whilst I had some nice charring on the edge of my onions, I wanted to give them a little more time. Two more minutes of drool-worthy smells coming out of the oven did the trick. I had all the lovely speckling across my vegetables, they were tender, well-cooked, and absolutely delicious. It’s confirmed. The Morsø Forno Spin can do low and slow too.
Test 3: nachos
(Image credit: Future)
The next test that I run is the opposite of low and slow. I whack nachos in the oven, because this is a nice, quick, easy starter to bring out if you’re eating from the pizza oven and want some nibbles. This only needed thirty seconds and a quick spin around the oven before the chips were toasted, the cheese was melted, and my nachos were looking more than good enough to eat — another great success.
Test 4: cookies
(Image credit: Future)
My tests are not complete without a sweet treat, so I tested out cookies on a tray. I wanted to see whether a square tray would work inside the oven, especially on rotation. As you can see, it did. The sugar in cookies can make them temperamental and tricky to cook, but in two minutes, I had the perfect batch ready to eat. You can see they had nice, even colouring and they’d cooked through really well. These were, without a doubt, the best cookies that I have made in a pizza oven.
Cleaning the Morsø Forno Spin
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The Morsø Forno Spin is a really low maintenance oven. You will get flour from your pizza on the stone, but this brushes and burns off in time, so you won’t need to worry about it. My main piece of advice would be to buy a heat-proof cover for it, especially if it’ll be exposed to the elements, so that it doesn’t get a battering from wind, rain, sticks, sand, and various pieces of debris. It’s too pretty to leave exposed.
How does the Morsø Forno Spin compare?
(Image credit: Future)
I had this lined up with the new Ninja Artisan Pizza Oven and the Gozney Arc XL for our tests and the whole team agreed that this is a really nice mid-point. It’s the easiest and most accessible gas pizza oven I’ve tested so far and the price is decent, especially if you want style and quality.
The closest competition is on that I actually tested a couple of weeks before: the DeliVita. This is a stylish, little Italian oven. The DeliVita has a more authentic Italian look and style of cooking, as opposed to the Morsø Forno Spin’s Scandinavian elegance. Different homes will suit different styles of ovens, neither is better than the other.
Technically, the ovens are quite different too. The DeliVita is available as either a wood-fired oven, or as a dual-fuel wood and gas oven. Both are more expensive than the Morsø Forno Spin and you don’t get the helping hand of a rotating pizza stone inside your oven. Therefore, it’s easier for anyone to get better results in the Morsø Forno Spin. The only downside is that it isn’t as well-insulated as the DeliVita, which can sit on any surface, as it is completely insulated. The outside of the DeliVita doesn’t get hot at all, whilst the Morsø Forno Spin, like most pizza ovens can get quite hot. With that in mind, I’d keep little ones away from the latter, but that’s the only downside to the Morsø Forno Spin. In all other respects, it’s a winner.
Should you buy the Morsø Forno Spin?
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I’ve told you what I think of the Morsø Forno Spin — it’s nothing short of perfect. I’ve been cooking pizzas for over a decade and this quickly made its way into my heart as one of the best that I’ve ever tested. I have a feeling some of the testing crew will be buying these for their gardens very soon too.
How we test
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The reviews that you see on woman&home don’t come about by chance. I have been cooking on pizza ovens for over a decade and have condensed all my experience into this testing process. I aim to cover your classics: making pizza to test the fundamental features of the oven; roasting vegetables for a low and slow approach; baking sweet treats to see how versatile it is; and whipping up nachos to test how speedily it can toast and melt. I’ll repeat these tests until I’m satisfied that I have a good grasp of exactly what the oven can do and who it would suit.
Then, once that’s sured-up, I will write my review. I’ll explain the tests, but also talk about generally what the oven is like to use, whether it needs to be cleaned (and how to do it), how it compares to other models on the market, and who it suits. By the end of the review, you should have a good idea of whether this is the right oven for you and whether any other models would suit you better. If you still have questions, don’t hesitate to email me. Just don’t expect me to stop talking. I love pizza ovens.
You can find out more about how we test pizza ovens over here.
