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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 at 400° on the controller. We recommend 400° degrees as a starting place
for the first cook. You can turn it up to 450°- 500° to create more heat as you see fit. Note: A 400º
set point is going to net approximately 500°in the top of the oven, and a set point of 500° is going
to be 600° in the oven. The longer the oven runs the hotter it will become, so be extremely cautious.
3. We recommend leaving the cooker door closed during this time. The wood-fired oven hood will
retain 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, but it will slightly increase heat-up times.
4. Run for 20-25 minutes.
5. Check the stone temperature. We recommend an infrared gun to check the stone temperature.
You want the stone to be above 500° before you cook hight heat items such as pizza. 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 approximately halfway 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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