Pizza Stones & Steel

Make restaurant-quality pizza at home with the highly-durable, heat-retaining, even-cooking Ooni Pizza Steels and Stones.

Learn with Ooni

Check out recipes, blogs, guides and more - to level up your pizza game.

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Top tips for Hosting your Next Ooni Pizza Party

Do you love hosting but not so much getting ready for the party? If you feel overwhelmed before a big get-together, don't worry. We've got your back. Our ovens, especially our new gas-fuelled Koda 2 range, and accessories make it easy to be the host with the most.
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You Can Make More than Pizza in Your Ooni Oven

The secret is out! Well, it’s not technically a secret, but there should be people in the streets shouting, “You can make stuff that’s NOT pizza in your Ooni pizza oven!” That’s a fact, and to prove how versatile Ooni ovens are, we’re going to take you through three courses and not one of them will be pizza. Let’s go! 
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There’s an Ooni Oven for Every Space

Whether working with a sprawling backyard or a cosy balcony, the Ooni Koda 2, Karu 2 and Karu 12 prove you can make top-tier pizza in the smallest spaces. You don’t need to compromise on performance, flavour, or quality. 
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FAQs

Cleaning an Ooni pizza stone is simple, but it’s important to do it the right way so you don’t cause damage. .

To properly clean your pizza oven stone you need to burn the dirt off. We recommend firing up your pizza oven to 450–500°C (850–900°F) and keep it running for 20-30 minutes. Any residue on the stone will turn to ash which can be brushed off easily.

How to use a pizza stone

Preparation and preheating oven 

There are a few steps we would recommend the following to get the best results from your pizza oven. 

Preheat the stone properly, our pizza ovens vary in heat up time but we would recommend letting your pizza oven heat up for between 20-30 mins before launching your first pizza. Temperatures will also vary depending on the style of pizza you are cooking, Neapolitan: 420–450°C (790–850°F), New York / thin crust: 350–400°C (660–750°F). We recommend purchasing a digital infrared thermometer to get accurate temperature readings from your oven. 

Prepare your pizza, ensure that the dough is not sticking to your pizza peel, this can be adjusted by adding more semolina flour to your peel. Make sure that you don't allow for the pizza to sit for too long on the peel as this will cause the pizza to stick. 

Launching pizza 

For launching the pizza, you can give the peel a quick shake before launching (pizza should slide freely). You can find some more tips and tricks with our blog 

https://ooni.com/blogs/ooni-insights/9-tips-for-launching-the-perfect-pizza

Cook & rotate

Whilst cooking we recommend keeping a close eye on your pizza as it cooks. This is because our ovens can cook pizzas in as little as 60 seconds and you will need to rotate the pizza during the cook for even cooking on top. It is also important to check the base of the pizza to ensure it is cooked properly and not undercooked or overcooked. You can turn the flame down slightly after launching to avoid burning the top before the bottom sets.

Remove & recover heat

Once your pizza is ready, remove from the oven and allow for the pizza stone to reheat for 5 minutes before launching the next pizza. We recommend checking stone temperature in between cooks to ensure stone is back up to optimal temperature. 

Common issues

Launching before the stone is hot enough → pale, soggy base

Too much flour → burnt bitter taste

Sauce/cheese spills → smoking and bitter ash

Cold dough → poor spring and sticking

Ooni's pizza stones are designed to be used in Ooni Pizza Ovens or domestic ovens only. We do not recommend putting our stones on any barbecues or grills to protect the stone from cracking or damage.