For help please email or use our chat feature located at the bottom right corner of our store.

During these exceptionally busy times, we are taking longer than we'd normally expect to respond. Please allow up to 3 business days for a response.


To connect with other Backyard Pizza Enthusiasts, check out our community where you'll find answers to common questions, ideas, photos, recipes and more. For tips on making the best pizza ever, visit our How-To Page.


Wood VS Gas - is there a difference?

  • The most important thing when making amazing pizza is reaching very high temperatures which all Stoke ovens can do - this will allow you to make incredible pizza in 60 seconds!


  • Using wood creates a tasty wood-fired flavor. Wood-fired food just has something tasty about it - you can't beat the ambience of a crackling fire and the aroma it will fill your backyard up with. 
  • You can also use a mix of Wood and charcoal. This combination is best used fo a slow drawn out cook at lower temperatures - ideal for meat such as beef or turkey.



  • You can also use gas to cook low and slow. Propane Gas is the most convenient fuel source when you're looking for that constant, lower temperature. Control the temperature of your Stoke with the gas knob on the burner. Using gas is the most versatile as it allows you to cook at super high heat (950ºF/500˚C) or lower temperatures.
  • Your fuel choice is totally up to you and how you dream of using your Stoke - each Stoke oven has it's own awesome set of benefits!


What comes with my Stoke Pizza Oven?

  • Every Stoke Oven comes with an attachable thermometer and a weather-proof carrying case, a pizza cutter, and a pizza peel.



Do the legs fold down? How do I transport my Stoke Oven? 

  • Yes, the legs fold and the included carrying case wraps around the entire assembled oven. It has a handle on top for easy transport. We recommend keeping your pizza stone stored indoors away from extreme temps.

How often do I need to load wood fuel into the wood oven?

  • When cooking with the wood oven, you’ll want to keep a constant eye on the flame. If the flame begins to dwindle, add a scoop of pellets or charcoal into the hopper to feed the flame. Adding a little at a time prevents suffocating the embers and will revive the fire quicker. Blowing under the fuel basket can encourage the embers to catch newly added pellets.

How do I light my pellets?

  • The cleanest and easiest way is to use a camping fire starter, which can be found at most hardware or outdoor stores. Simply light the firestarter and place in the fuel basket on top of the pellets, then insert into the oven and wait to ignite. 

How many pellets should I use?

  • You should start with your basket about 50% full of pellets.

How long do I need to heat my pizza stone before cooking?

  • At least 20-30 minutes and up to an hour depending on your climate.

-Can the gas run on 1 lb. camping propane tanks?

  •  Yes - you just need the correct attachment. Here’s one on amazon. Make sure it is snugly connected to the hose before connecting it to the propane tank.

Where should I set up my Stoke oven?

  • We recommend setting up your Stoke on any sturdy surface that is about waist-level and can handle a bit of heat and pizza debris. Think outdoor tables, granite countertops, unfinished wood side tables, brick or stone ledges, etc.

Where can I use my Stoke? 

  • Any outdoor well-ventilated area should work great for Stoke cooking.


How should I store my oven?

  •  We recommend storing your oven in the included carrying case somewhere out of the elements, such as a garage, carport, shed, or under an awning. It can stand up to variable temperatures, but it should definitely be kept dry and away from extreme humidity. We encourage users to store their ceramic pizza stone indoors as it is the most sensitive oven element to extreme temperatures.

How do I clean my oven?

  •  You can clean your oven with a lint-free rag and a soap and water mixture. The stone can be cleaned by heating your oven to max temp for an hour or so, then wiping debris with a wet rag once the oven cools down.



How big of a pizza can I make in the 13”? 16”? 

    • 13” - up to 12” pie (leaves room on the edges)
    • 16” - up to 15” pie (leaves room on the edges)

Can you cook other foods in it as well? 

  •  Absolutely. Veggies, meats and fish work great in the oven

Why is my pizza undercooked on the bottom?

  •  Regardless of model, make sure you heat your stone for at least 20-30 minutes on full heat before launching your pizza. The longer you heat the stone, the better. You can check the heat of the stone with an infrared thermometer if you want to be absolutely sure of the temp. If you’ve followed all of these pointers and the bottom of your pizza still isn’t cooking enough, reduce your oven’s heat right after launching your pizza. This will allow the bottom more time to cook.

Why is my dough sticking?

  •  Use lots of flour during every step of the pizza building process. If you are building your pizza directly on the peel, make sure there is ample flour underneath it and consistently shake the peel to make sure your dough is able to slide freely. Beware that once you have sauced your dough, the sauce will eventually begin to seep through and create a sticking effect to the peel, so work quickly if possible. Using a lighter amount of toppings reduces the chance of sticking and allows for a more even bake.

What recipes should I be using?

  •  Making pizza dough and sauce at home is very simple, inexpensive, and usually yields the most flavorful pizza. You can find our go-to recipes here along with some other useful cooking tips.

Why is one side of my crust burnt and the other uncooked?

  •  Naturally, the back of your pizza oven will be hotter than the front as the back is where the heat source lives. This just means that you’ll want to keep an eye on your pizza and rotate it one half or one quarter turn (depending on doneness) every 20-30 seconds with your pizza peel or a long spatula. Paying close attention to your pizza and rotating it properly will drastically improve your results.

Why isn’t my pizza stone getting hot enough?

  •  Be sure that your oven isn’t facing toward the wind as this could potentially slow the heating process. As long as you heat your stone for at least 20-30 minutes on high heat, it should get more than hot enough to cook the underside of your pizza evenly.

How do I launch my pizza correctly? 

  •  Make sure Your stone has been preheated for at least 20-30 minutes on high heat and that your pizza can move freely upon shaking the peel. 

My oven is too hot. The pizza is over-cooking.

  •  The hotter you cook your pizza, the more attention you’ll need to pay to rotations and crust doneness. As long as you’ve heated the stone properly and are rotating the pizza as necessary, you should get a great, evenly cooked pie in as little as a minute and a half. The pizza cooking process is very involved, which is part of what makes it so fun! There’s no better feeling than cooking your pizza to your own version of perfection.



What type of metal is the oven made from?

  •  Cold-rolled steel.

    Do you offer a pizza stone?

    •  A ceramic pizza stone is included with purchase of the oven. We do not currently offer them a la carte. If your pizza stone breaks, we’re happy to issue a replacement. Just email or use the chat feature on our website.

    Why doesn’t the gas oven have a front door?

    • Because it already gets very hot and the temperature is set by the knob on the back.

    What’s the difference between the gas and wood oven?

    •  The gas oven runs on propane gas while the wood runs on pellets, hardwood or charcoal. Think along the lines of cooking with a gas grill vs. a charcoal grill.
      • WOOD: The wood oven user experience is closer to open-flame cooking and has a steeper learning curve, but is capable of imparting wood-flavor and allows for more nuanced cooking techniques as you can control the size of the flames with your fuel. It also comes with a door and an adjustable chimney baffle to allow for greater control of the flame and heat. 
      • GAS: The gas oven has a smaller profile as it doesn’t have a chimney or wood hopper and is more ideal for portability and ease of use. Your control is limited to the knob on the back, but that should be plenty for most users. 

    Is there a wood and gas combo option (dual oven)?

    • Not at this point, but it is something we are looking into.

    How long is the included gas hose?

    • 27” fully straightened.

    Where is the thermometer located?

    • The thermometer is on the top of the gas oven and on the door of the wood oven.

    What are the dimensions of each oven?

    • 13” GAS: 23 x 19 x 13 inches / 34.7 lbs.
    • 16” GAS: 25 x 21.5 x 13 inches / 46.8 lbs.
    • 13” WOOD: 23.5 x 19.5 x 13 inches / 46.8 lbs.
    • Detailed dimension graphics can be found at the bottom of our home page.

    How thick is the pizza stone?

    •  ½” thick

    Why isn’t my gas oven igniting?

    • There is a small metal prong inside your igniter. If your oven isn’t lighting within a few tries, chances are this small metal rod is bent down and touching the metal. Simply bend it back up to straighten it so that it forms a perfect right angle and runs parallel to the oven body. 


    I received my order but not the accessories?

    •  The accessories are part of a current promotion and will ship separately.

    How long does it take to ship?

    • 2-3 days barring shipping delays.

    What’s the deal with the 365-day trial?

    • You heard it right! We’ll do everything we can to help you get the most out of your oven, but if you’re still not satisfied within the first year, we’ll refund your purchase.



    Find our Return Policy Here.

    To start a return, use the chat feature on our website or email or to start a return visit this link.