5 Pizza Oven FAQs Every First Timer Asks

If you’ve just taken delivery of your very first pizza oven, it’s totally normal to have a few questions. The good news is that most first-timers tend to ask the same questions! Cooking with a pizza oven is very different from using a conventional kitchen oven, and there’s often a bit of a learning curve in those early attempts. So, we thought we’d try and save you a bit of time by putting the 5 most frequently asked questions all in one place, to really fast-track your journey to pizza pro!

1. How Hot Should My Pizza Oven Be?

This is the big one. When they first start, most people worry about how hot to get their pizza oven. Getting it to an exact temperature and keeping it there. So, instead of aiming for a precise number, aim for a temperature window. An ambient temperature of between 450-480°C is ideal. Most pizza ovens come fitted with a built-in temperature gauge, which makes assessing the temperature super easy. Where things get a little trickier is assessing the stone temperature. That’s where an infrared thermometer comes in. For the stone, you’ll want to aim for around 350°C. If it gets too hot, the undercarriage of the pizza can stick and burn. Too cool, and the base of the pizza can come out undercooked.

2. How Long Does It Take to Cook a Pizza?

If everything is in the correct window temperature-wise, your pizza oven can have a pizza cooked in as little as 60 seconds. This can come as a surprise to first-time users, especially if you’re used to longer cooking times in a conventional oven. In a pizza oven, pizza cooks from both the bottom up and the top down, which is why it’s important to get the stone temp and ambient temp working in harmony. 

Because pizza cooks so quickly, it’s vital to keep an eye on it as it cooks. Turn it every 15-20 seconds using a turning peel to ensure an even bake and prevent it from burning on one side. 

3. Should I Cook with the Door Open or Closed?

All pizza ovens come with an oven door. This is primarily for use when cooking low and slow, such as roasting meats, fish and vegetables, and even making curries, lasagnes and casseroles. When cooking pizza, always cook with the door off. This allows for proper airflow, helping to maintain a live flame which is essential for cooking the top of the pizza. Closing the door limits airflow and reduces the way the flames roll over the top of the oven roof.

4. Why Is My Pizza Sticking to the Peel?

Getting the pizza into the oven is hands down the area where most beginners hit problems. There are few things more frustrating than preparing a flawlessly shaped pizza, topped to perfection, only for it to stick to the peel or end up a molten mess on floor of your oven. Not using enough flour or semolina on the peel can cause sticking, as can leaving the dough sitting for too long on the peel before launching. Moisture is also the enemy when launching pizza. Any moisture from the sauce or wet ingredients that gets between the peel and the dough will cause it to stick. If you notice this, lift up the pizza from one side and throw a dusting of fine semolina underneath. 

TPOS Top Tip: Give your peel a little shake before attempting a launch to ensure it moves freely.

5. Why Are My Toppings Burning Before the Base Is Cooked?

We can refer all the way back to FAQ 1 for this one. If the ambient temperature of the oven is in the correct window but the stone floor isn’t hot enough, the likely result is burnt toppings and undercooked dough. There are often two main reasons for this in the case of beginners. 

First, not having an accurate method of measuring the stone floor, i.e. an infrared thermometer. Second, not allowing enough time between bakes for the oven to recondition to the correct operating window. Cooking a pizza lowers the temperature of the stone slightly, so allowing 5 minutes for the temperature to rise again is always recommended.

Final Thoughts

Getting to grips with a pizza oven takes a little practice, but these early challenges are all part of the fun. Once you get to know the nuances of your pizza oven and understand temperature control, you’ll quickly start producing consistently great pizza for your guests.

If you’d like to learn more about the range of pizza ovens and accessories we sell here at The Pizza Oven Shop, or have any questions you need answering, our friendly team is here to help. You can reach us via our social channels, give us a call on 01423 608648, or drop us an email at sales@thepizzaovenshop.com.