Top 5 Pizza Oven Tips!
These are my top 5 pizza oven tips that I would like to share from my experience of using the following pizza ovens: Ooni 3, Ooni Pro, Ooni Koda 12 and 16, Ooni Karu 12 and 16, Ooni Fyra 12, Pizza Party Ardore and the Roccbox. Check out my video on YouTube!
These tips will be useful if you are new to using outdoor high-heat pizza ovens!
Each oven is slightly different to cook in but these tips will cover them all.
So let’s go through my top 5 pizza oven tips!
- STONE TEMPERATURE
This is so important. Getting the correct temperature on the stone is vital and will ensure your pizza base is cooked at the same time as your crust and toppings. Due to the high heat and the continuous flame, this happens in a very short time in a pizza oven. I cook when the centre of the hot pizza stone is around 430c and 450c.
- CLEANING THE STONE
I wouldn’t advise washing the stone with water. Just place the dirty stone back into your gas-fired oven and push the dial to full flame. Place the stone with the debris nearest to the flame and leave it burn off for 10 minutes. Check out our Pizza Stone Cleaning Video here. After you’ve finished cooking, turn the stone over ready for the next time. For wood-fired ovens, debris will burn off whilst your oven heats up so there tends to be a lot less debris left on the stone, however, I still turn the stone over at the end of the cook when the oven has cooled down.
- THE RIGHT PIZZA PEEL
Using the right peel is integral to getting your pizza into the oven and cooking it properly. I prefer lightweight pizza peels. I use a wooden peel to launch the pizza into the oven with some semolina under the pizza. Then I use a metal perforated peel to turn the pizza. I have different sized peels – round and square. I normally use the 7″ round Gozney peel for the 12″ pizza ovens and the 12″ square Ooni peel for the 16″ ovens.
COOKING IN A PIZZA OVEN IS FUN AND EASY TO DO - THESE TIPS WILL HELP YOU ALONG THE WAY!
- TURN IT DON’T BURN IT
Just a few seconds too much and that’s it – it’s burnt! How many times have I done that.
Starting off, it doesn’t matter how many times the pizza is turned, it’s just better to turn it more often than not. Once you get used to the flames, and how fast it cooks, you will manage the pizza better and turn it less.
- SMALL PIZZA THEN BIGGER
I think it helps to start making small pizza as you get used to your pizza oven, then as you become used to the flames, the high heat and rotating the pizza, you will be ready to increase the size.
External variables, such as a breeze and your climate will need to be factored in. A little breeze can easily push the flame onto your crust and burn it!
These top tips will help you make super tasty pizza in a high-heat oven in no time. Enjoy your outdoor pizza oven cooking!
I’ve created a Pizza for Beginners – Learning to Cook Pizza and How to Use Pizza Ovens YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!
Check out our YouTube channel here: https://www.youtube.com/c/Got2EatPizza