--- title: "Festa Oven Quick Reference Guide | Festa Pizza Co." url: https://www.festapizzaco.com/articles/festa-oven-tips-and-tricks description: "This guide is designed to serve as a reference for you as you learn to use your new Festa pizza oven. 🔥 Oven Preparation Gas safety : Check all hose…" lang: en --- Skip to main content Festa Pizza Co.: https://www.festapizzaco.com/ Sign in or join: https://www.festapizzaco.com/account/login # Festa Oven Quick Reference Guide By Jesse Pricer September 28, 2025 Festa Pizza Co. This guide is designed to serve as a reference for you as you learn to use your new Festa pizza oven. ## 🔥 Oven Preparation - **Gas safety**: Check all hose connections for tightness and ensure no gas smell. - **Ignition**: - Never put your head near the oven front while lighting. - Light **top burner first** (right knob), then **bottom burner** (left knob). - Hold knob until gas fills the chamber—releasing too soon may extinguish the flame. - **Visibility**: Bottom burner can be hard to see in daylight—look for a small flame over the left guardrail. - **Heating**: - Start both burners on **high** to preheat. - Monitor with built-in gauge or temperature gun. - Reduce top burner to mid/low to avoid overheating; bottom burner usually stays high. - **Stone rotation**: Always keep the stone rotating when the bottom burner is on, or risk hot spots and burnt pizza. ## 🍞 Dough Ball Preparation - Always plan to make **one extra pizza** just in case you burn one. If not, then just enjoy the leftovers! - Form dough balls **round and tight** to avoid thin spots and tip sag. - Let dough reach **room temperature** before stretching. - Handle gently—keep the gas/air for light, crispy crusts. - **Season your pizza screen** before first use and lightly oil before each bake. - Do not leave stretched dough on the screen more than **5 minutes** before baking. ## 🍕 Baking Pizza ### Recommended Temperatures & Times | Style | Temp °F | Temp °C | Time | | --- | --- | --- | --- | | New York | 750–850 | 340–400 | 3–5 min | | Neapolitan | 850–950 | 450–510 | 60–90 sec | | Detroit | 500–600 | 260–315 | 8–12 min | | Tavern/Thin | 500–650 | 285–345 | 5–7 min | - Turn off **stone rotation** only when inserting/removing pizza, then restart immediately. - For screens, use **pliers or a pan gripper to place the pizza screen in the middle of the stone.** Use the peel when not using the screen. - **Top cooks faster than bottom**: lower or turn off top burner during bake, then relight to finish. - If bottom lacks color: remove pizza from screen after **1.5–2 minutes** and place directly on stone. - Check bottoms carefully—lift just **1–2 inches** without disturbing placement on the stone or hitting the oven ceiling. ## 🧹 Cool Down, Clean Up & Storage - Allow oven to **fully cool** before moving. - Disconnect propane or natural gas when not in use. - Clean firebox by removing stone and blowing, vacuuming, or sweeping debris. - Store covered in a **safe, dry place** to extend lifespan. 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