Temperature Mastery

Temperature is the most important variable in outdoor pizza oven cooking — and the most commonly misunderstood.

The floor temperature and the roof temperature behave differently, respond to fuel load differently, and drift differently across a multi-pizza session.

This section provides calibrated, model-specific heat zone maps and pre-heat guides based on real infrared thermometer readings — not estimates.

Whether you’re cooking Neapolitan at 850°F or sourdough at 550°F, the data here tells you exactly where to put your food, when to put it in, and how to manage heat across consecutive cooks.