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A pizza sliding off a wooden peel onto the stone floor of a pizza oven, seen close.

Read first, book second

Pizza oven
guides,
read first.

A pizza oven repair guide is only useful if it answers the question you actually have, so these are split by what you are trying to find out — is this worth paying for, what is that noise, what can I check myself — rather than by which part of the appliance it concerns.

(844) 747-3662

Mon–Sat, 8am–8pm

  • 18 guides
  • 6 sections
  • No booking needed

Book a visit

Three short steps, about a minute.

or call (844) 747-3662

Work out what
you are dealing with.

Split by what you are trying to find out rather than by what part of the appliance it concerns.

All 18 guides
A pizza oven's stone floor with one scorched patch beside a pale one, seen close.
What the fire and the floor are telling you

Common problems

A hand holding the knob of a pizza oven's gas valve in the off position.
Safe checks with the oven cold

Troubleshooting

A long brass brush resting on the cold stone floor of a pizza oven.
Habits that keep an oven baking evenly

Maintenance and prevention

A thermometer gun pointed at the stone floor of a pizza oven.
Gas, flame, smoke and safe bake temperatures

Gas, fire, smoke and food

A gas pizza oven and a wood-fired pizza oven side by side on one patio.
Wood or gas, deck or conveyor, fix or retire

Choosing and comparing

The steel flue pipe rising from the top of a pizza oven, seen from below.
Clearances, the hearth under it, the flue and the fuel

Installation and setup

Reading did not fix it?

The work itself

Every guide here ends in the same place: what a technician actually does about it, in the order it gets done.

10 kinds of workCheapest cause firstWhat a visit costs See what we do

Wondering what the repair might cost? That has its own page, because no honest number exists until someone has fired the oven and watched it heat — pizza oven repair cost.

Not sure
where to start?

A few questions turn up in nearly every pizza oven booking. The four guides below are for whoever is standing at an oven that smells of gas, will not bring its floor up to baking heat, has just been built and never cured, or has cracked once too often, and more than one of them ends with no visit at all.

Or start from the symptom

Gas in the air by the ovenA gas smell at the pizza oven: burners off, supply closed, everyone back

Why a working oven can still leak, the four moves the makers print for outdoor ovens, the stricter rules inside a pizzeria, and what has to happen before anyone lights it again.

The floor never gets hot enoughWhy a pizza oven will not heat: short preheats, cold cylinders and wet masonry

The flame looks fine and the floor still reads cool. Preheat times from the makers, a chilled or tripped propane supply, firewood over 20% moisture, a dome full of rain and a deck worked on one spot.

Small fires before the first bakeCuring a New Pizza Oven: Slow First Fires on the Maker's Schedule

Why brick and refractory need drying, the curing calendars from Chicago Brick Oven, Marra Forni and Wood Stone, the break-in for commercial decks, and when to cure all over again.

Worth fixing or time to replaceFix It or Start Over: Weighing a Tired Pizza Oven Part by Part

Which dome cracks makers call normal and which width deserves a visit, the parts designed to be swapped, when a new oven wins, what the limited coverage leaves out, and the facts to gather first.

When reading
is not enough.

If the checks in a guide did not settle it, a technician picks up from there. The visit, stop by stop.

What repairs cost
  1. 01Gas, power and draft come first
  2. 02The cause, and its cost
  3. 03Parts that ride along
  4. 04Fired up before we go

When there is
no time to read.

These four put whoever stands at the oven's mouth, and the building around the flue, at risk, and they mean the gas or the power stays off until we arrive: a gas smell at the oven or its supply line, flame escaping the mouth or showing behind the panel or up the chimney, a hot electrical or burning smell, and smoke that fills the room instead of leaving by the flue. Each page puts the causes in the order worth checking, and says when to stop and book.

All 17 problems
A stainless outdoor gas pizza oven standing alone on a counter at dusk, its door off and its stone floor cold and dark, the cabinet below open to show a propane tank with its valve closed. Gas, fire or smoke at the oven

Pizza Oven Gas Smell Near the Burner or Supply Line: Act First

6 causes, cheapest first

 A domed wood-fired pizza oven on an empty stone terrace at night, a tall orange flame curling out of its arched mouth and smoke rising toward a wooden pergola beam above, the fire on the pizza oven stone floor behind it. Gas, fire or smoke at the oven

Flames Rolling Out of the Pizza Oven Mouth or Chimney

6 causes, cheapest first

 A stainless electric deck pizza oven in an empty pizzeria kitchen after closing, a thin wisp of gray smoke drifting from the vent slots of its side control box, the pizza oven doors shut with the stone floor dark behind the glass. Gas, fire or smoke at the oven

Burning or Hot Wiring Smell From an Electric Pizza Oven

6 causes, cheapest first

 An empty rustic pizzeria dining room with a domed brick pizza oven at the far wall, a thick gray haze of smoke rolling out of the top of the pizza oven mouth and hanging under the ceiling, a low fire glowing on the stone floor inside, the tables empty and a window standing open. Gas, fire or smoke at the oven

Pizza Oven Smoke Filling the Room Instead of Leaving by the Flue

6 causes, cheapest first
A family sliding a pizza into a wood-fired pizza oven on a sunny patio.
For the heart of your home.

Questions about
the guides.

Can a pizza oven guide spare me a visit?
Often. Plenty of calls end at a gas shutoff left half closed, a tank running low, a dome still damp from the last storm, a door left open during preheat, wood that was never seasoned or a chimney cap packed with soot. The guides explain why each happens and which checks are safe with the oven cold; gas fittings, live wiring, a hot oven's interior and the roof stay with us.
Are the pizza oven guides written for one make?
Mostly not. Refractory stores heat, a thermocouple holds a pilot and a conveyor belt turns on a drive motor in much the same way whatever the badge, so the guides follow the part, not the name on the door. Where a maker does it differently, the guide says so, and your own manual always outranks our text.
Guide or problem page: where should a pizza oven owner start?
If the oven is misbehaving today, start with the problem pages, which open with what you can see at the oven. The guides suit slower questions: wood, gas or electric, deck or conveyor, curing a new dome, keeping the chimney clean, and when replacing the oven beats another repair.
Where do the facts in the pizza oven guides come from?
Every checkable fact names its source: a maker's installation, operation or service manual, NFPA and U.S. Fire Administration pages on chimneys and solid-fuel cooking, EPA Burn Wise on seasoned wood and smoke, or USDA food safety guidance. A line with no citation comes from our own pizza oven calls, and it says so.

Back to your everyday

Let’s get your pizza oven working again.

Three short steps online, or one call. Tell us what you are seeing and pick a window that works.

Schedule a repair Call (844) 747-3662
(844) 747-3662 Schedule a repair