PizzaOvenRepair.center (844) 747-3662Mon–Sat, 8am–8pm Book a visit
A stainless outdoor gas pizza oven on a stone counter.

Start with what you own

Pizza oven
types,
told apart.

Four kinds of pizza oven, four ways of heating a floor. An outdoor gas oven fires a burner under or behind a stone floor; a wood-fired or hybrid oven stores the heat of a live fire in a thick refractory dome; a deck oven heats stacked stone decks with gas burners or electric elements; and a conveyor or rapid-cook oven blows hot air onto pies riding a belt, or bakes them in a sealed cavity in minutes. Naming yours in the booking tells the technician which burner, which controls and which fuel to expect.

(844) 747-3662

Mon–Sat, 8am–8pm

  • 4 types
  • Serviced in place
  • What each one costs

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or call (844) 747-3662

Four types,
each its own job.

Each one is built, reached and repaired differently. Open yours for what fails on it and what the work involves.

A stainless outdoor gas pizza oven on a stone counter on a patio, a pizza oven with a wide low mouth and a blue gas flame rolling along the back wall under its dome, a golden pizza sitting on the stone floor inside, the pizza oven clearly the subject, plants softly blurred behind, daylight, seasonless.

Outdoor gas pizza oven

A stainless pizza oven on a counter, a cart or set into masonry, fired by propane or natural gas under a stone floor and a low insulated dome.

 A domed wood-fired pizza oven finished in warm plaster on a masonry base on a patio, a pizza oven with a round arched mouth and a short chimney above it, a small wood fire burning at the back of the brick floor, a pizza on the stone floor near the mouth, the pizza oven clearly the subject, daylight, seasonless.

Wood-fired pizza oven

A refractory dome over a firebrick or cast hearth, fired with wood and often a gas burner too, with a chimney, a door and thick insulation around it.

 A pizzeria's stainless deck pizza oven with two stacked chambers on steel legs, the lower door open on a stone deck where a pizza is baking, dials beside each door, the deck oven clearly a pizza oven and the subject of the frame, a tiled wall behind, warm indoor light.

Commercial deck oven

A pizzeria's stacked steel oven with stone decks, heated by gas burners or electric elements, each deck with its own door, thermostat and controls.

 A stainless conveyor pizza oven on a pizzeria counter, the conveyor pizza oven's wire belt carrying two pizzas out of the tunnel mouth, a stacked tunnel oven above it, a tiled wall behind, warm indoor light.

Conveyor and rapid-cook pizza oven

A tunnel oven whose wire belt carries pizzas through hot air jets, and the countertop rapid-cook ovens that bake a pizza in minutes.

 Not sure which you have?

Start from what it is doing

If the pizza oven in your kitchen does not obviously match one of these, work from the symptom instead. It reaches the same answer from the other end.

17 problemsIn order of costWhat to check first Go to the problems

Which one
is yours?

One look at the pizza oven usually settles it. The first sign of each type is on the right; its page has the rest, and what that type means for a repair.

Wood, gas or electric

Outdoor gasOutdoor gas pizza oven

The oven has a gas knob or two and a spark button or a pilot window on its face, and no firewood box or ash slot anywhere near the mouth.

Wood-firedWood-fired pizza oven

Inside the mouth you see a curved ceiling and a floor of firebrick or cast tiles, with ash or a blackened patch where the fire usually burns.

DeckCommercial deck oven

The oven has one or more wide, shallow chambers stacked vertically, each with its own full-width door and its own dial or display.

ConveyorConveyor and rapid-cook pizza oven

Pizzas enter at one side and exit at the other on a wide stainless wire belt, with no door to open while they bake.

What a repair
usually costs.

Set the repair against what a new pizza oven of the same kind would truly cost you once it is delivered, set on its base or counter, connected to gas or power, cured or commissioned, and, in a pizzeria, the nights it is not baking. For a masonry dome the math nearly always favors repair, because the dome, its base and its finish are the expensive part and damage is usually local. Burners, thermocouples, igniters, door springs and a cleaning are small next to any new oven, and belts, blowers and thermostats are usually still worth it. It tips the other way when a steel shell or chamber has rusted through, the insulation has collapsed, or the parts for an older model are gone; then the technician writes out both sums and the decision is yours.

Pizza oven diagnostic visit: A pizza oven is priced after it has been fired and looked over.
Read the full cost guide
RepairRelative costNotes
Pizza oven burner cleared or replaced, spark electrode, hot-surface igniter or spark module low to moderate Opening an air shutter and resetting an electrode gap is the small end of this job. A new igniter or spark module is a step up, and a full burner for a deck or an outdoor oven, fitted and its flame set, sits at the top.
Thermocouple, pilot assembly, flame rod, gas safety valve or regulator low to moderate A thermocouple or a pilot tube, leak-checked afterward, is modest. A flame rod with its ignition module comes next, and a safety valve on a deck oven or a hybrid dome is the larger part of this work.
Hearth bricks reset, floor stone replaced, or dome and arch cracks packed and sealed moderate to highest A single new floor stone in a gas oven or a few reset hearth bricks is the lighter end. Packing several dome cracks and sealing the shell is higher, and relaying a whole hearth with its curing fires is the biggest job on this page.
Thermostat calibrated or replaced, temperature probe, timer, controller board or display moderate Recalibrating a capillary thermostat costs little beyond the visit. A new thermostat or probe is in the middle, and a controller board or display for a conveyor or rapid-cook oven is the dearest part here.
Deck oven heating element, contactor, terminal block or deck stone moderate A contactor or a tightened terminal is the small end. One element or one deck stone sits in the middle, and several elements and stones across a stacked oven make the fuller job.
Conveyor belt shortened or replaced, sprockets, chain, drive motor, gearbox or speed control moderate Removing links and setting tension on a sound belt is the lighter work. Sprockets and a chain come next, and a drive motor, gearbox or speed board, or a whole new belt for a long tunnel, is the top of the band.
Impingement blower motor, bearings or wheel, cooling fan, filter or air fingers moderate A new cooling fan filter and a clean of the fingers is the small end. A cooling fan or blower bearings are a step up, and a complete blower motor with its wheel is the largest part in this group.
Oven door, hinges, springs, gasket, heat shield, chimney cleaning or cap low to moderate A chimney brushed from below or a door spring changed is modest. A new gasket set or a heat shield sits in the middle, and a replacement door with its hinges, or a new cap and spark screen, is the fuller job.
Full cleaning of burners, floor, fingers and flue, with a gas leak check and a draft test lowest Cleaning one oven and checking its gas, flame and draft is the smallest job listed. A worn part found along the way is quoted as its own repair, and nothing is replaced before you agree.
A family sliding a pizza into a wood-fired pizza oven on a sunny patio.
For the heart of your home.

Questions about
the types.

Which pizza ovens does this site cover?
The pizza oven itself: outdoor gas ovens on a counter or built in, wood-fired and hybrid domes, commercial deck ovens and conveyor or rapid-cook ovens. The island around a built-in oven belongs to our sister outdoor kitchen site, a pizza stone set on a grill to the grill site, and a kitchen wall oven to the oven site.
Is a wood-fired dome repaired like a gas pizza oven?
Only in part. A gas oven's trouble is mostly the burner, the pilot or igniter, the thermocouple and the valve. A wood-fired dome has no valve at all unless it is a hybrid; its repairs are the refractory floor and dome, the chimney and its draft, and the door, and a crack is patched with materials that have to be cured with slow fires afterward.
What goes wrong with conveyor and rapid-cook pizza ovens?
Mostly the parts that move and blow. A conveyor oven needs its belt, drive motor and speed control, its impingement blowers and fingers, and its burner or elements; a rapid-cook oven needs its blowers, heaters and electronic controls. Many calls come down to a belt that slips or stops, a blower that runs weak, or a sensor the controller no longer believes.
What about my pizza oven helps the technician most?
Which kind it is (outdoor gas, wood-fired or hybrid, deck or conveyor), the make, roughly how old it is, the fuel or the power supply, whether it has ever been converted or moved, and how hard it is worked in a week. With that the truck is packed for your oven and the window is sized for the job.

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