Festa Oven Quick Reference Guide

This guide is designed to serve as a reference for you as you learn to use your new Festa pizza oven.

🔥 Oven Preparation

Gas safety: Check all hose connections for tightness and ensure no gas smell.
Ignition:
- Never put your head near the oven front while lighting.
- Light top burner first (right knob), then bottom burner (left knob).
- Hold knob until gas fills the chamber—releasing too soon may extinguish the flame.
Visibility: Bottom burner can be hard to see in daylight—look for a small flame over the left guardrail.
Heating:
- Start both burners on high to preheat.
- Monitor with built-in gauge or temperature gun.
- Reduce top burner to mid/low to avoid overheating; bottom burner usually stays high.
Stone rotation: Always keep the stone rotating when the bottom burner is on, or risk hot spots and burnt pizza.

Always plan to make one extra pizza just in case you burn one. If not, then just enjoy the leftovers!
Form dough balls round and tight to avoid thin spots and tip sag.
Let dough reach room temperature before stretching.
Handle gently—keep the gas/air for light, crispy crusts.
Season your pizza screen before first use and lightly oil before each bake.
Do not leave stretched dough on the screen more than 5 minutes before baking.

Style	Temp °F	Temp °C	Time
New York	750–850	340–400	3–5 min
Neapolitan	850–950	450–510	60–90 sec
Detroit	500–600	260–315	8–12 min
Tavern/Thin	500–650	285–345	5–7 min

Turn off stone rotation only when inserting/removing pizza, then restart immediately.
For screens, use pliers or a pan gripper to place the pizza screen in the middle of the stone. Use the peel when not using the screen.
Top cooks faster than bottom: lower or turn off top burner during bake, then relight to finish.
If bottom lacks color: remove pizza from screen after 1.5–2 minutes and place directly on stone.
Check bottoms carefully—lift just 1–2 inches without disturbing placement on the stone or hitting the oven ceiling.