My base is overcooked
We recommend the use of our Ooni Infrared Thermometer for
gauging the temperature of your stone baking board. Aim for
752°F (400°C) in the middle of the stone for Neapolitan style
pizza. Thicker pizza styles will require a lower stone temperature.
Some other tips that will prevent overcooking are:
• Reducing your preheat time
• Reducing the amount of flour added to your pizza base
• Using a thin base made using the Classic Ooni Pizza
Dough recipe
• Adding enough fuel to provide flames across the top of your
pizza while the stone bakes from underneath
My stone baking board looks dirty
Your stone baking board may change colour during your cook
but this will not affect performance. If you want, you can scrape
away any excess flour or food with the Ooni Pizza Oven Brush.
Once the stone baking board has completely cooled, you can
flip it over for the next time you cook - the high temperatures
inside Ooni Karu will naturally clean the underside.
My burner grate has changed shape
Parts of Ooni Karu will regularly reach temperatures of 1000°F
(537°C) and above. As a result, the appearance of your grate may
change but this will not affect performance.
Replacements are available to order via
ooni.com.
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If your stone baking board is too hot, try adding a piece of Ooni
cast iron for 30 seconds or so to absorb some of the heat.
