We would recommend the following to get the best results from your pizza oven.
1. The Perfect Preheat
While heat-up times vary by oven, we recommend preheating for 20–30 minutes before your first launch. You can use a digital infrared thermometer to verify your stone has reached the ideal range for your pizza style:
- Neapolitan: 420–450°C (790–850°F)
- New York / Thin Crust: 350–400°C (660–750°F)
2. Prep your pizza
To prevent sticking, lightly dust your pizza peel with semolina flour before adding your stretched pizza dough. Once the dough is on the peel, work quickly to add your toppings; the longer the dough sits, the more likely it is to stick to the surface.
3. Launching your pizza
Before heading to the oven, give the peel a gentle "test shake." The pizza should slide freely. If it sticks, lift an edge and add a pinch of semolina.
Pro Tip: Check out our 9 Tips for the Perfect Launch for a deeper dive into technique.
4. Cook & Rotate
At these temperatures, things move fast! Pizzas can cook in as little as 60 seconds. Keep a close eye on the crust and rotate the pizza frequently for an even cook. It is also important to check the base of the pizza to ensure it is cooked properly and not undercooked or overcooked. If the toppings are browning too quickly, turn the flame down slightly to allow the base to finish setting.
5. Recover & Repeat
Once your pizza is ready, use your peel to remove from the oven and allow for the pizza stone to reheat for 5 minutes before launching the next pizza. We recommend checking stone temperature in between cooks to ensure the stone is back up to optimal temperature.
Common issues
Launching before the stone is hot enough → pale, soggy base
Too much flour → burnt bitter taste
Sauce/cheese spills → smoking and bitter ash
Cold dough → poor spring and sticking
