Your stone baking boards may change colour during your cook but this will not affect performance. If you
want, you can scrape away any excess food with your peel. Once they have completely cooled, you can
flip the stone baking boards up-side-down for the next time you use your Ooni Pro: the top temperatures
inside Pro will naturally clean them.
If you would prefer to handwash your stone baking boards, allow them to completely cool before washing
them with warm water. They should then be dried in a conventional oven for 2 hours at 140°F (60°C)
It’s happened to the best of us, but try these tips and you’ll never suffer the heartbreak of losing a pizza
again:
• Your peel, dough and sauce should be at room temperature.
• The dough that you are using may be too wet: Add a generous sprinkling of flour to the dough and peel
before beginning your stretch. Remember to use the Ooni Classic Pizza Dough recipe (page 32) for the
best results.
• Take care to ensure that there are no holes in the dough as sauce can create a ‘glue’ effect between the
dough and peel.
• Before you add toppings, give the peel a shake to ensure that your dough is moving freely.
• Keep your toppings light.
• Do not leave your dough on the peel for a long time before cooking.
• If your dough has become stuck, lift it at one side and give a gentle blow of air underneath: This will
create a ‘hovercraft’ effect and your pizza should glide more easily from your peel to the stone.
My stone baking boards
look dirty
My pizza is stuck to the peel
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