Struggling to get perfect pizzas every time? You’re not alone. Burnt crusts, soggy bases, uneven bakes—it’s frustrating, especially when time is tight. But when it comes to making great pizza consistently, it’s not just about cranking up the heat. Understanding your oven and using it correctly makes all the difference.
That’s why we’ve put together this guide on pizza oven how to use it efficiently—so you can cook smarter, reduce waste, and get those beautiful, golden crusts every time.Whether you're managing a bustling commercial kitchen or upgrading your home setup, these handy tips can help you achieve great results with ease.tup at home, these practical tips will help you get better results with less effort.
With support from the team at Industry Kitchens, we’ll walk you through different types of ovens—wood-fired, gas, electric, and more—and how to make each one work to your advantage.
Types of Pizza Ovens Explained: Wood-Fired, Deck & Conveyor
Choosing the right pizza oven depends on how and where you’ll be cooking. From outdoor entertaining to busy commercial kitchens, here are three of the most popular types used across Australia:
1. Wood-Fired Pizza Ovens
These traditional ovens use dry hardwood to generate intense, radiant heat. A wood-fired oven is ideal for outdoor setups and gives your pizza that signature smoky flavour with a crisp, blistered crust. They take some practice, but the results are worth it.
2. Deck Pizza Ovens
Deck ovens cook pizzas directly on a stone or ceramic surface, using radiant heat from both above and below. They’re perfect for even baking and that classic crunch, whether powered by gas or electricity. Popular in restaurants and pizzerias, they also suit high-quality home setups.
3. Conveyor Pizza Ovens
Conveyor ovens are built for speed and consistency, using a moving belt to take pizzas through a heated chamber. These are ideal for high-volume venues needing quick turnaround with minimal staff effort. Gas or electric, they’re a reliable choice for commercial kitchens.
No matter the oven type, having the right pizza tools — like a quality pizza peel and heat-resistant gloves — makes every cooking session easier and safer. Want to take your setup to the next level? Discover the best commercial pizza oven for your restaurant today!
How to Use a Conveyor Pizza Oven Efficiently
Using a conveyor pizza oven is one of the easiest ways to make pizzas fast, especially when you’re cooking for a crowd.
1. Preheat the Oven - Set it to 260°C–315°C so it’s ready to go from the first pizza.
2. Prep Your Pizza - Spread sauce, cheese, and toppings. A drizzle of olive oil adds flavour.
3. Load the Belt - Place your pizza directly on the conveyor—no peel needed.
4. Adjust Speed & Temp - Fine-tune for different crusts and toppings. Thin cooks faster!
5. Keep It Rolling - Once set, keep loading pizzas. The oven does the rest.
Crank out perfect pizzas fast—check out our full range of conveyor ovens at Industry Kitchens!
How to Use a Deck Pizza Oven for Perfect Results
Deck ovens are a favourite for their crisp crusts and even bakes. Perfect for pros and home cooks alike!
1. Preheat the Oven - Heat to 300°C–370°C. Let the stone surface warm up evenly.
2. Prep Your Pizza - Use fresh dough, quality sauce, cheese, and toppings—simple or bold, your call!
3. Slide It In - Lightly flour your pizza peel and transfer the pizza onto the hot stone to achieve a crisp base.
4. Watch It Bake - Bake for 5–7 minutes, rotating if needed for even cooking.
5. Rest and Serve - Once golden and bubbling, let it rest a minute before slicing.
Bring the pizzeria home—explore deck pizza ovens at Industry Kitchens!
How to Use a Wood-Fired Pizza Oven: Pro Tips
Wood-fired ovens bring that smoky flavour and crispy crust everyone loves. Here’s how to use one efficiently:
1. Build a Strong Fire - Use dry hardwood like oak, maple, or cherry. Light it in the centre and let it burn hot.
2. Heat the Oven - Let the fire burn for 30–60 minutes until the dome turns white and the floor hits 370°C–430°C.
3. Move the Fire to the Side - Push the logs and embers aside to make space for cooking.
4. Slide in Your Pizza - Use a floured pizza peel and go light on the toppings. Place it on the hot stone floor.
5. Turn While Baking - Rotate every 20–30 seconds. Your pizza will be ready in 90 seconds to 2 minutes.
6. Present and Deliver - Allow brief cooling before serving on warmed plates or in quality insulated packaging to maintain your pizza's optimal temperature and appearance.
Want to master cooking on wood-fired ovens? Check out the range of wood-fired pizza ovens at Industry Kitchens.
Pizza Prep Tips for Better Results in Any Oven
No matter the oven—wood-fired, conventional, or outdoor—great pizza starts with smart prep.
Top Prep Tips:
Let the Dough Warm Up
Use room-temperature dough—it’s easier to stretch, less likely to tear, and gives you a better rise in the oven.Go Easy on the Toppings
Less is more. Overloading can make your crust soggy and stop it from cooking evenly.Spread Tomato Sauce Evenly
Use the back of a spoon to spread the sauce from the centre out. Leave a border so the edges puff up and crisp nicely.Add Cheese First, Then Toppings
Put cheese on before small toppings like herbs or veg. It helps keep them in place while baking.Drizzle Olive Oil Before Baking
A drizzle of olive oil adds flavour and helps the crust turn golden and crispy.Work Fast Once Assembled
Get your pizza into the oven while it’s still hot. This keeps the dough from sticking and ensures a better cook.
Want to level up? Check out our guide -The Ultimate Guide: How Do Pizza Ovens Work? (Wood-Fired, Gas & Electric) to learn more.
Essential Tools for Pizza Oven Success
Whether you're running a pizzeria or firing up your outdoor pizza oven, these tools help you cook better pizzas and keep things running smoothly:
Pizza Peel – For safely sliding pizzas in and out of the oven.
Turning Peel – Rotate pizzas while baking for an even, crisp crust.
Infrared Thermometer – Check oven and stone temps fast and accurately.
Pizza Cutter or Rocker Blade – Slice pizzas cleanly and quickly during service.
Heat-Resistant Gloves – Keep your hands safe when working with high heat or open flames.
Oven Brush or Scraper – Clean the stone between pizzas and manage embers.
Dough Cutter or Bench Scraper – Easy portioning and dough cleanup.
Dough Docker – Stops large air bubbles in thicker crusts.
Digital Timer – Helps keep cook times consistent during busy shifts.
Proofing Trays or Dough Boxes – Store dough balls properly and keep them fresh.
With these tools on hand, you’ll be ready to serve up pizza perfection—whether it’s wood-fired, gas, or electric.
Why Oven Floor Temperature Matters (for All Types of Pizza Ovens)
1. Wood-Fired Ovens
In wood-fired ovens, the floor gets super hot from the flames. You want the floor temperature to sit between 370°C and 430°C (700°F to 800°F). Use an infrared thermometer to check it before cooking.
If it’s too hot, let it cool down a bit. If it’s too cold, add more dry hardwood and build the fire back up. Managing the fire is key! Don’t overload the oven with wood, or you’ll get uneven heat.
2. Conveyor Ovens
These ovens move pizzas through on a belt, with heat coming from the top and bottom. You can’t check the floor with a thermometer, but the oven lets you set the temperature and speed. Follow the pizza maker’s guidelines—too hot or too fast and the base might burn; too cool or too slow and it won’t cook properly.
3. Deck Ovens
Deck ovens have thick stone or ceramic floors that hold heat well. Use an infrared thermometer to check the deck surface. Like with wood-fired ovens, aim for around 370°C to 430°C if you want that crisp base. Make sure to give the oven enough time to preheat fully before cooking.
Quick Tip: Always check and adjust the oven temperature as you go. A few small changes can make a big difference in how your pizza turns out!
Pizza Party Tips: Cooking for a Crowd in 90 Seconds or Less
Hosting an outdoor pizza party? Whether you’re using a wood-fired oven, outdoor pizza oven, or conventional oven, here’s how to serve up loads of delicious pies fast, without the stress.
Prep your pizza dough ahead - Portion and shape your dough early so it’s ready to roll.
Set up a topping station - Keep sauce, cheese, and toppings in easy reach for fast pizza making.
Fire up early - Get wood-burning ovens or gas ovens hot and ready before guests arrive.
Use two pizza peels - One for launching, one for turning—keeps things moving smoothly.
Assign turning duties - Get a mate to help rotate pizzas using a turning peel for even cooking.
Keep the oven hot - Feed the wood fire or maintain high temperatures to bake each pizza in under 90 seconds.
Common Pizza Oven Mistakes and How to Avoid Them
Using a pizza oven—whether it’s a wood-fired oven, deck oven, or even an outdoor pizza oven—comes with a bit of a learning curve. If you’re new to wood fire cooking or just want better results, avoiding a few common mistakes can make all the difference.
Here's what to watch out for:
Not Preheating the Oven Properly - Many skip the preheat stage. Always let your oven reach around 370°C to 430°C before cooking pizza so the dough bakes evenly and your crust turns crisp.
Using Wet Wood - Avoid damp wood in wood-burning ovens. It won’t hold steady heat and creates too much smoke. Use dry wood for clean-burning flames and consistent temperature.
Overloading the Pizza -Too many toppings can weigh down the pizza dough. Stick to the basics—a little tomato sauce, some cheese, and a splash of olive oil can create a tasty pizza.
Not Turning the Pizza - In a wood fire pizza oven, one side cooks faster. Use a turning peel to rotate your pie every 20–30 seconds for an even bake.
Final Thoughts
A well-used commercial pizza oven can truly transform your business. Whether you’re running a pizzeria, café, or takeaway shop, knowing how to preheat correctly, manage temperatures, choose the right tools, and avoid common mistakes means better pizzas and faster service. The right oven isn’t just a kitchen appliance—it’s the heart of your operation.
From wood-fired to electric conveyor ovens, each model has its strengths, but they all work best when used with care and know-how. If you're looking to improve consistency, boost output, or expand your menu, now’s the perfect time to invest in a reliable, high-performance pizza oven.
Explore our full range of commercial pizza ovens and accessories at Industry Kitchens—built for busy kitchens across Australia.
Frequently Asked Questions
How do you cook in a pizza oven?
To cook pizza in a wood-fired oven, start a strong flame using dry wood and wait until the cooking surface reaches the desired temperature. Use a pizza peel to slide your dough with toppings onto the hot surface, then turn with a turning peel.
What setting should I use for an outdoor pizza oven?
Aim for high heat between 350–400°C to cook pizza properly. This helps the dough crisp up and the cheese melt evenly. Use a thermometer to monitor the baking surface temperature before starting.
How do beginners use a pizza oven for cooking pizza?
First, heat your outdoor oven or home pizza ovens until the oven floor is hot. Top your pizza dough with sauce, cheese, and your favourite toppings. Slide it in with a pizza peel. Turn often for even wood fire cooking and crispy crusts.
What’s the best type of commercial pizza oven for my restaurant?
It depends on your cooking style. Wood-fired ovens offer flame-cooked flavour. Conveyor or electric ovens provide consistent heat and speed. Deck ovens with baking stones are ideal for artisan pies. Think about your menu, heat needs, and daily pizza making.
What tools make pizza-making easier in a pizza oven?
You'll need a pizza peel for sliding pies in and out, a thermometer to check the oven's heat, and heat-proof gloves for safety. A pizza stone or baking steel also helps cook the base evenly. These basics make cooking easier and more consistent.
How do I maintain a consistent oven temperature for perfect pizzas?
Use an infrared thermometer to check the cooking floor and baking surface. Add dry wood to wood-fired ovens to keep the flame strong. Don’t leave the oven door open. Gas ovens and electric models help maintain high heat automatically.
Can I use a pizza oven for more than just pizzas?
Yes, outdoor pizza ovens are perfect for more than pizza. Roast vegetables, bake bread, or try wood-fired cooking recipes. Use lower temperatures and the hot coals carefully. The brick oven’s heat-resistant surfaces help you cook more than just pies.
How long does it take to preheat a wood-fired oven or deck oven properly?
A wood-fired pizza oven needs 30–60 minutes with dry wood and hot coals to reach high heat. Deck ovens heat faster, about 20–30 minutes. Always check the baking surface with an infrared thermometer before placing your first pizza inside.
What are the common mistakes in cooking pizza in a commercial oven?
Not reaching the desired temperature before baking is common. Cold dough, too much sauce or toppings, or skipping the turning peel can ruin the crust. Avoid using store-bought dough without resting it. And don’t ignore the oven door—heat escapes fast.
How often should I clean and service a pizza oven in a busy kitchen?
Clean the cooking surface and baking stone daily, removing food bits and ash if using wood. Check door seals and inspect gas or electric components monthly. Regular servicing keeps your pizza oven safe, efficient, and ready to go.
