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Oven Calibrator

Select your oven model. Get stone temp targets, preheat protocols, flame management tips, and upgrade recommendations.

Your Oven
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1
Light on max flame 0 min Ignite
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2
Heat to target 20-30 min 750-850°F center stone
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3
Reduce flame before launch 1-2 min Drop to medium-low

Recommended Upgrades

Recommended $149 + $50 shipping
Biscotto di Sorrento Stone
Better heat retention and moisture absorption than cordierite. Traditional Neapolitan baking surface. Noticeable crust improvement.
Recommended $40-80
Aftermarket Door
Better heat retention and more even cooking. Reduces heat loss from open mouth.
Essential $30-50
IR Thermometer
Essential for knowing actual stone temperature. Don't guess — measure.
Essential $25-40
Turning Peel (small round)
Makes rotation much easier. 7-8" head ideal for 12-14" pizzas.

Common Issues

  • Charred bottom, raw top? Stone too hot — reduce preheat time or lower flame earlier
  • Pale bottom, cooked top? Stone not hot enough — preheat longer
  • One side burning? Hot spot near burner — rotate more frequently
  • Dough sticking to peel? More semolina, work faster after building pizza

Sources & Methodology

Oven profiles and recommendations sourced from manufacturer specifications, Ken Forkish, Tony Gemignani, Nathan Myhrvold, and real-world testing. Upgrade recommendations include user-validated products.