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WOOD-FIRED PIZZA COOKING
1. Start your pellet grill at 350° and be sure you see visual smoke between the 2-5 minute mark.
2. Set the temperature between 550°-600° on the controller. We recommend 550° degrees as a
starting place for the first cook. You can turn it up to 575°-600° to create more heat as you see fit.
*550º set point is going to net approximately 750°-850°in the top of the oven, and a set point of 600°
is going to be 850°-900° in the oven. The longer the oven runs the hotter it will get, so be cautious.
3. We recommend leaving the cooker door open, the wood-fired oven hood is retaining all of its heat
and the initial heat-up time won't be impacted by the door being open. The oven can be run with the
cooker door closed, it will slightly increase heat-up times but very minimally.
4. Run for 20-25 minutes.
5. Check the stone temperature. We recommend an inferred gun to check the stone temperature.
You want the stone to be above 500° before you cook. BE VERY CAREFUL THE AIR OUT OF THE
OVEN WILL BE EXTREMELY HOT AND WILL BURN EXPOSED SKIN IF YOU GET TOO CLOSE OR
TOUCH ANY SURFACE.
6. Set your desired cooking temperature by adjusting the rotary selector knob. If you do not adjust the
temperature, it will automatically heat to the default temperature set point of 350°F. The temperature
can be adjusted at any time during the cook.
7. When the left-hand surface of the oven just above the handle reaches above 500° and the stone
is above 500° you are ready to cook.
8. Using a pizza peel slide your pizza into the oven. Try to be centered front to back and side to side.
9. On a standard unfrozen pizza with pre-packaged dough or homemade dough, you can expect to
cook between 3 ½ to 6 minutes depending on the dough and topping thickness to done.
10. The standard pizza will require one turn ½ way through the cook. Watch the crust towards the
rear of the oven to determine the best timing. The crust at the back of the oven will cook faster than
the side with the opening. When the crust begins to brown towards the back approximately two
minutes in it will be time to rotate.
11. Using your pizza peel remove your pizza and rotate it on your peel 180 degrees. You want the
side of the pizza that was closest to the door to now be towards the back of the oven.
12. Put the pizza back in the oven again as close to the center as it can be.
13. Watch the crust for browning, typically at the 2-3 minute mark, the pizza will be cooked through .
14. Using your pizza peel remove the pizza from the oven. *If you want a little extra heat on the
toppings, slide the pizza back in the oven and hold it towards the top of the oven for an additional
10-30 seconds.
15. Your pizza should be cooked through and the crust should be done top and bottom.
16. Let the pizza cool for 10-15 minutes, then slice, serve and enjoy the wood-fired flavor.
If you have multiple pizzas to cook you can immediately put another pizza in the oven and repeat as many times as you like.
The oven needs no time between pizzas as there is no heat loss therefore no recovery times are needed. If you are cooking
frozen pizza timing will increase slightly and may require an additional turn during the cooking process.
you
When you are done cooking, turn off the controller and leave the door of the cooker open. The
stone and oven will retain heat for hours after shutdown. Check with your infrared thermometer
should
before handling the oven as severe burns could occur if the oven has not cooled completely.
know
BE SURE TO KEEP CHILDREN AND PETS AWAY FROM THE COOKER!
RECOMMENDED PROCEDURE FOR
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