Yes, don’t cancel your pizza plans just yet — light rain won’t impact your oven’s performance.

However, if the weather is severe or conditions are harsh, with heavy rain and strong winds, we don’t recommend using your Ooni.

To ensure a successful rainy day cook, keep these tips in mind:

• Both wood and gas work great: As long as they’re protected from the drizzle, both fuel options are perfectly fine to use in rainy weather. If you are using wood, make sure it’s stored in a dry environment out of the humidity, as dry wood is essential for optimal heat.
• Protect your pizza stone: Starting with a dry, warm pizza stone helps you get the best results. We recommend storing your stone indoors between cooks (after it has completely cooled down) to keep it shielded from moisture.
• Cover your oven when not in use: While your Ooni is tough against the elements, you should always cover it with a snug, weather-resistant Ooni Oven Cover when it isn't being used.

For more tips on how to keep the pizza party going in less-than-ideal conditions, check out our full Cook Pizza In Any Weather guide on the Ooni Blog.

Most Ooni pizza ovens take about 15 to 20 minutes to reach the optimum temperature for cooking Neapolitan-style pizza — 950° F (500° C).

The exact time can vary slightly depending on the conditions outside (like colder weather or brisk winds) and the fuel type you are using. To ensure your baking stone is hot enough for a perfect, crispy crust, we always recommend checking it with the Ooni Digital Infrared Thermometer before launching your first pizza.

Yes, you can bake incredible artisan bread in an Ooni, thanks to the impressive heat range and temperature control. 

While pizza thrives at a blistering 950° F (500° C), bread needs a lower temperature, longer baking time and gentler environment for the thicker inside to cook through without the crust burning.

For a successful bread bake, follow these rules:

• Drop the temperature: Aim for a stone temperature between 500° F and 580° F (260° C to 305° C).
• Control the flame: If using gas, turn the burner off completely or to its lowest setting just before adding your loaf. If using wood or charcoal, let the active flames die down completely to a bed of low embers. You want to bake using the ambient, residual heat trapped in the oven.
• Use cast iron cookware: For the best results and proper heat regulation throughout the bake, preheat an Ooni Cast Iron Skillet Pan, or a compact Dutch oven then place your dough inside. 
• Rotate frequently: If baking directly on the stone, rotate the loaf every few minutes using your pizza peel to ensure an even bake.

Note: Bread baking is easiest in an Ooni model with a door (like the Karu 2 and Karu 2 Pro), as it seals in heat and steam. If you have an open-front model (like the Koda 2 Range), we highly recommend using a lidded Dutch oven.

Ready to bake? Check out our step-by-step bread guides on our Recipes Page.