Quick Reference Guide

• Gas safety: Confirm all hose connections are tight and ensure there’s no smell of gas. If you smell gas, immediately turn off the oven and the gas tank until you can identify the source of the leak. Keep a fire extinguisher nearby—just in case.
• Positioning: Use the oven in an area protected from wind; gusts can blow out the burners.
• Ignition: Light the top burner first (right knob), then the bottom burner (left knob). Continue pressing the knob briefly so gas fully fills the chamber; releasing too early can extinguish the flame.
• Bottom flame visibility: The bottom flame can be hard to see in daylight—look for a small flame peeking over the left guardrail. If you still can’t spot it, turn the top burner off until you can. Then re-ignite the top burner. After 1–2 minutes, it should turn yellow and become easier to spot against the blue top flame.
• Important: Never place your head near the oven opening while igniting.
• Heat-up: Preheat with both burners on high. Track temperature using the top gauge or an infrared temp gun. Reduce the top burner once you reach the target temperature; the smaller bottom burner can typically stay on high during bakes.
• Important: Always keep the stone rotating whenever the bottom burner is lit to avoid hot spots and burning.
• Attendance: Don’t leave the oven unattended during heat-up. If you must step away, lower the top burner to medium or low.

• Plan for extras: Always make at least one more pizza than you need (probably two). If you burn one, dinner’s safe; if not, enjoy leftovers or share the extra pie with a neighbor—you’ll make their day!
• Airtight dough balls are key: Form round, very tight dough balls with no air pockets. Air pockets lead to thin spots and tip sag (limp pizza) when stretched.
• Temperature matters: Allow dough to reach room temperature and relax before stretching—cold, tight dough is hard to work with.
• Soft hands: Handle the dough delicately so you don’t compromise its roundness and preserve the air/gas in the dough until you begin to stretch—it. This will enable you to push air/gas to the crust, which will produce a lighter, crispier rim.
• Screen seasoning: Season new screens per the manual and lightly oil before each bake. Over time, your screen will darken (brown → black), helping prevent sticking. Lightly dusting dough with flour also helps prevent sticking.
• Timing on screen: After stretching, avoid leaving dough on a screen for more than ~5 minutes; it can sink into the mesh and stick.
• Start round → end round: If your dough ball isn’t round when you start stretching, it won’t be round when you finish—but it’ll still taste great. Just aim to improve next time!

• Confirm temperature: Start on the lower end of the recommended range until you’re comfortable—higher temps bake faster but increase the chance of burning.
• Stone rotation – always turning: Stop the stone only to insert or remove pizza, then restart immediately. Keep it turning any time the bottom burner is on.
• Pizza with a screen (e.g., New York): It’s easier to insert the pizza manually on a screen than with a peel. Slide it halfway in, then use pliers or a pan gripper to position the screen squarely at the stone’s center.
• Pizza without a screen (e.g., Neapolitan): Use a well-floured peel to launch the pizza directly onto the stone.
• Important: The top of the pizza typically bakes faster than the bottom. Insert the pizza when the firebox and stone are at the correct temperature. Initially turn the top burner low or off at launch; raise it near the end of the bake to finish browning.
• Undercarriage check: If the bottom is underbaked after 1.5–2 minutes on a screen, remove the pizza and finish directly on the stone.
• Mid-bake checks: You can inspect the underside while the pizza turns. Lift an edge 1–2 inches without bumping the ceiling or shifting off-center.

Neapolitan

• No screen—use direct stone heat for blistering and proper char.
• Launch at high temp but lower the top burner at launch to let the bottom bake fully. Increase the top burner near the end to color the cornicione (crust).

New York

• Use a screen for the first half of the bake, then finish directly on the stone.
• First 2–3 minutes: top burner low or off.
• Final 30–60 seconds: top burner high to brown the top.

Detroit

1. Proof dough in a well-greased pan to the edges.
2. Partially bake or par-bake for short (no sauce or toppings) your dough for 2–2.5 minutes at 500–600°F with the top burner off.
3. After the par-bake is complete, turn the top burner back on to low-medium heat to restore or maintain a 500-600 degree oven while you work to top your pizza.
4. When topping your pizza, add a genrous amount of cheese around the edge of the pan, so that it will melt down the sides. This will produce a "frico" cheese crust (i.e., carmelized and crispy cheese crust that surrounds the edges of the pizza); Wisconsin brick cheese works best given it melts well but has enough fat and structure to crisp and carmelize. A mozzarella and Monterey Jack blend also works well as a substitute and it's easier to find if you don't live in the MidWest. Use hand-sliced block cheese or hand-shredded cheese to produce a good frico. Do not use a pre-shredded cheese if you can avoid it. The anti-caking and anti-mold agents in pre-shredded cheese prevents optimal results. Add sauce after the second bake.
5. Return to the oven at 500–600°F with the top burner off for about 10 minutes, until the edge cheese is golden and releases cleanly.
6. Remove, spoon warm sauce on top, and slice.

Tavern / Thin

• Keep the dough thin and crisp; moderate bottom heat to prevent burning.
• Finish with a brief burst of top heat to brown cheese evenly.

• Let the oven cool fully before moving.
• Disconnect propane or natural gas when not in use.
• To clean the firebox, remove the stone and blow out, vacuum, or wipe debris.
• Store covered in a safe, dry place to extend lifespan.