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Measures stone surface temperature for accurate pizza baking.
Used for launching, turning, and retrieving pizzas from the oven.
Balancing stone and air temps is crucial for great pizza.
Built-in gauge shows internal oven air temperature for cooking styles.
Stone surface heats gradually; rotate food for even cooking.
Provides steady heat from charcoal and flavor burst from wood.
Ideal for Neapolitan pizza purists and fast-cooking foods like steak.
Suitable for low & slow cooking, bread, meat, and deeper-dish pizzas.
Enables ultimate speed and high temperatures with the Ooni Gas Burner.
Aim for at least 750°F (400°C) on the stone before launching.
Rotate pizza every 20-30 seconds for an even cook in the hot oven.
Reduce preheat, stone temp, flour; add fuel for top flame.
Rotate sooner, use turning peel, reduce flame before launch.
Ensure stone is 750°F+, use thin dough, fewer toppings.
General| Fuel Type | Wood, Charcoal, Gas (with optional gas burner) |
|---|---|
| Max Temperature | 950°F (500°C) |
| Materials | Stainless steel |
| Stone Baking Board | cordierite stone |
| Portability | Yes |
| Warranty | 1 year (extendable to 3 years with registration) |
