Guides & advice
All guides and advice
How-tos, explainers, fixes and comparisons, newest first.
- What else can you cook in a pizza oven?Flatbreads, steak in cast iron, roast vegetables and fish: what to cook in an outdoor pizza oven besides pizza, with rough oven temperatures for each.How-to
- What gas bottle do you need for a pizza oven?Propane or butane for a UK pizza oven, common bottle sizes, matching the regulator to the gas and the manual, plus safe storage and a soapy-water leak test.Guide
- How to use a pizza stone in a home ovenHow to use a pizza stone in a kitchen oven: shelf position, preheat time, using the grill element, and when an electric pizza oven makes more sense.How-to
- Do you need a pizza oven cover? Storing an oven over winterHow to protect an outdoor pizza oven from British rain, frost and damp: covers versus bringing it inside, dry stones, gas bottle storage and the first spring firing.Guide
- Pizza stone vs pizza steelPizza stone vs pizza steel: how cordierite and steel store and pass heat in a home oven, which bakes a crisper base, and why neither matches a pizza oven.Comparison
- Why did my pizza stone crack?Cracked pizza stone? Thermal shock, a damp stone or cold dough on a hot floor are the usual causes. See if yours is still safe to use and how to stop it happening.Fix
- Pizza sticking to the peel: causes and fixesPizza stuck to the peel? Use semolina, build fast, keep sauce off the edge and shake test before launch. Simple fixes for a clean slide onto the stone.Fix
- Pizza peel sizes and types explainedWhat size pizza peel do you need? Launching vs turning peels, wood vs perforated metal, and how to match a 12 or 14 inch peel to a 12 or 16 inch oven.Guide
- Pizza oven vs a normal kitchen ovenPizza oven vs regular oven: floor and dome temperatures, bake times and crust results, and when an indoor electric pizza oven is worth having.Comparison
- Pizza oven temperature guideThe right pizza oven temperature for Neapolitan, New York and pan pizza, why stone temperature matters most, and how to read it with an infrared thermometer.Guide
- What to put a pizza oven on: tables and standsHow to choose a table or stand for an outdoor pizza oven: heat-proof tops, a sensible working height, safe clearances and checking maker tables fit your oven.Guide
- Pizza oven not getting hot enoughWood or gas pizza oven not reaching temperature? Wet wood, a short preheat, wind on the opening or reading air instead of stone temperature are the usual causes.Fix
- How long do pizza ovens take to heat up?Makers' stated heat-up times for gas and pellet pizza ovens, how long a pizza takes to cook, and why a cold UK evening can add minutes to the wait.Guide
- Pizza dough tearing or too stickyPizza dough sticking to everything or tearing when you stretch it? It is usually under-proved, too wet or too cold. Here is how to fix it and stretch without holes.Fix
- Pizza dough ball sizes for 10, 12 and 16 inch pizzasA gram-weight chart of pizza dough ball sizes by diameter and crust style, from 10 to 16 inches, with the maths behind it and a link to our dough calculator.Guide
- Pizza burnt underneath but raw on top: how to fix itPizza base burning before the top cooks? Balance stone and dome heat: turn the flame down before launch, turn more often and let the stone recover between bakes.Fix
- Ooni Koda vs Ooni KaruOoni Koda vs Ooni Karu: gas-only convenience against wood and charcoal flavour with an optional gas burner. Which Ooni suits how you cook?Comparison
- Ooni Koda 2 vs Koda 16Ooni Koda 2 vs Koda 16: stone area, burner shape and gas use of the two Koda sizes, for families deciding how big a gas pizza oven to buy.Comparison
- Ooni Koda 12 vs Koda 2Ooni Koda 12 vs Koda 2: burner design, thermometer, opening and weight, and whether the Koda 2 bakes a pizza more evenly than the original Koda 12.Comparison
- Is an outdoor pizza oven worth it?Whether an outdoor pizza oven earns its place: how often you need to use it, the learning curve, gas versus wood, and what else you can cook in one.Guide
- How to set up and use a Gozney RoccboxSetting up a Gozney Roccbox: unboxing, legs, connecting the regulator, first burn, flame control and swapping to the wood burner. Always check Gozney's manual.How-to
- How to use an outdoor pizza ovenPreheat properly, check the stone with an infrared thermometer, launch, turn and let the oven recover between pizzas. Simple steps for gas and wood ovens.How-to
- How to use a turning peelUse a turning peel with small, quick turns to colour the crust evenly next to the flame, then lift and dome the pizza at the end. Simple technique for any oven.How-to
- How to make Neapolitan-style pizza doughAn easy Neapolitan-style pizza dough in grams: Tipo 00 or UK strong white flour, 60 to 65 % hydration, cold proving and balling into 250 g dough balls.How-to
- How to light and manage a wood-fired pizza ovenLight a wood-fired pizza oven with kindling, build a rolling flame, top up with small logs and keep the stone hot between pizzas. Clear steps for beginners.How-to
- How to clean a pizza oven stoneClean a pizza oven stone by burning off residue, brushing and scraping when cool, and flipping stains down. Why soap and water are a bad idea for cordierite.How-to
- How long does pizza dough keep in the fridge?Homemade pizza dough usually keeps 2 to 3 days in the fridge and around 3 months frozen. Cold-proving windows, freezing dough balls and signs it is past its best.Guide
- Gozney vs Ooni: which pizza oven brand?Gozney vs Ooni compared: insulation, weight, heat-up and range breadth, matched model by model so you can pick the right UK pizza oven brand.Comparison
- Gozney Tread vs RoccboxGozney Tread vs Roccbox compared on weight, legs, opening and insulation, so you can choose Gozney's portable oven for travel or the patio.Comparison
- Gozney Roccbox vs ArcGozney Roccbox vs Arc: maximum pizza size, side burner layout, temperature control and footprint, for anyone thinking of moving up from the Roccbox.Comparison
- Gas pizza oven not lighting or flame going outGas pizza oven will not light or the flame keeps going out? Check the regulator, the hold time on the safety valve, wind and the gas bottle, in that order.Fix
- Gas or wood-fired pizza oven?Gas or wood-fired pizza oven? Compare heat-up time, flavour, fuel handling and smoke for neighbours, so you pick the right fuel before a model.Comparison
- Can you use an outdoor pizza oven indoors?Gas, wood and pellet pizza ovens are for outdoor use only because of carbon monoxide and fire risk. Here is why, and which electric ovens suit a kitchen.Guide
- What wood should you burn in a pizza oven?Kiln-dried hardwood such as oak, ash and beech is the best wood for a pizza oven. Moisture under 20 %, the right log size and food-grade pellets explained.Guide
- 12 inch vs 16 inch pizza oven12 inch vs 16 inch pizza oven: pizza area in sq in, room to turn, gas use, weight and space, using the sizes UK buyers actually choose between.Comparison