The rule that matters most: no water on the stone
Pizza stones and oven floors are made of cordierite, firebrick or refractory ceramic. They're porous. Water soaks in, and the next time the oven heats, that water turns to steam inside the stone and can crack it. Soap soaks in too and comes back out as a soapy taste in your crust. Stains on the stone are normal and harmless. A dark, mottled stone is a seasoned stone, not a dirty one.
After every cook
- 1
Burn off
When you're done cooking, leave the oven hot (or turn a gas oven to high) for 15 to 20 minutes. Food residue on the stone carbonizes to ash.
- 2
Brush the stone
Once the oven is cooler but still warm, use a brass-bristle oven brush or a dedicated pizza oven brush to sweep ash and charred bits off the floor. Push them toward the front and into a metal ash pan.
- 3
Scrape stuck bits
For baked-on cheese that didn't fully burn off, use a metal pizza peel edge or a stone scraper. Don't gouge the stone.
- 4
Close it up
Close the door if the oven has one. For gas ovens, shut off the gas at the tank or supply valve.
Gas vs. wood-fired: what's different
| Gas pizza oven | Wood-fired pizza oven | |
|---|---|---|
| Main mess | Food spills, a little soot near the burner | Ash, embers, creosote in the chimney |
| Ash removal | Brush the stone | Remove cold ash after every use or every few uses |
| Burner care | Keep ports and venturi clear; check for spiders | N/A |
| Chimney/flue | Usually minimal soot | Check for creosote buildup a few times a year with heavy use |
| Ignition | Igniter and flame sensor need to stay clean | N/A |
| Fire weather | Safer, but still check local restrictions | Often restricted during Red Flag Warnings |
Periodic deep cleaning
Every few months of regular use, or at the start of the season.
- 1
Let it cool fully
A built-in dome can hold heat for many hours, and some take a day to cool. Work only when it's cold to the touch.
- 2
Remove ash completely
For wood-fired ovens, shovel or vacuum out cold ash with an ash vacuum rated for fireplace use. Don't use a regular shop vac on ash that might still contain embers.
- 3
Clean the stone dry
Brush thoroughly. For stubborn grease spots, flip the stone if your oven allows it and burn it off on the next fire, or heat the oven very high to carbonize them.
- 4
Clean the dome and door
Soot on the inside of the dome burns off during normal high-heat use. Wipe the exterior and door with a damp cloth. Clean stainless exteriors with the grain and dry them.
- 5
Check the burner (gas ovens)
With the gas off, inspect the burner and the area around the igniter and flame sensor. Brush away soot and debris. If the burner tube is accessible, check it for webs.
- 6
Inspect the flue
On wood-fired ovens, look up the chimney with a flashlight. Flaky black or glazed tar-like buildup (creosote) should be removed. Make sure the spark arrestor screen is clear.
Never use these
- Water or wet cloths on the stone or oven floor
- Soap, degreaser or oven cleaner on the stone
- Wire steel brushes that shed bristles onto the cooking surface
- A pressure washer anywhere on the oven
- Cold water on a hot stone or dome (thermal shock cracks them)
- Lighter fluid or accelerants in a wood-fired oven
Common problems
- Cracked stone. Small hairline cracks in a cordierite stone are common and usually harmless. Large cracks or loose pieces mean replacement. Cracks often come from moisture in the stone heated too fast, or thermal shock.
- Oven won't get hot enough. On gas ovens, check the propane tank level and the regulator, and look for a partially blocked burner. On wood ovens, use dry, seasoned hardwood.
- Burner won't stay lit. Usually a dirty or misaligned thermocouple or flame sensor. See thermocouple and safety valve.
- Uneven bake. Rotate pizzas, and check that the burner flame is even. A partially blocked burner gives hot and cold sides.
- Smoke out the front instead of the chimney. Blocked flue, wet wood, or a fire that's too small.
Professional service
Our techs service pizza ovens, smokers and griddles along with grills, including burner cleaning, igniter and thermocouple replacement on gas models, and inspection of gas connections. If your oven is part of a bigger outdoor kitchen, we can do the whole setup in one visit. See outdoor kitchen service.
Common questions
How do I get grease stains off my pizza stone?
Mostly, you don't need to. They're cosmetic. Very high heat will burn off a lot of it. Never wash the stone with soap.
Can I flip my pizza stone?
In many portable ovens, yes. Flipping it and running the oven hot burns off residue from the underside. Check your manual.
How often should I clean the chimney on a wood-fired oven?
Inspect a few times a year with regular use. If you see a buildup of flaky or tar-like creosote, clean it before the next fire.
Is it safe to use a pizza oven during Santa Ana winds?
Wood-fired ovens throw embers. Check local fire restrictions and avoid open-flame cooking during Red Flag Warnings.
Related guides and repairs
Outdoor Kitchen Maintenance Checklist
A practical maintenance checklist for the whole outdoor kitchen: grill, side burners, fridge, sink, countertops, cabinets, lighting and gas, organized by how often.
Care & how-toSmoker Maintenance Basics
Maintenance basics for pellet, offset, kamado and gas smokers: ash, grease, creosote, gaskets and storage, plus what LA's humidity and fire season mean for each.
Care & how-toFlat Top Griddle Care
How to season, clean, store and rescue an outdoor flat top griddle, with extra steps for coastal humidity and the rainy months.
Care & how-toEco-Friendly Grill Degreasers: What Works
An honest look at biodegradable and non-toxic grill degreasers: what cuts grease, what doesn't, what's safe on each surface, and where the dirty water should go.
SafetySanta Ana Winds, Ash and Your Outdoor Kitchen
What to do with your grill and outdoor kitchen before, during and after Santa Ana winds and wildfire ash, including how to clean ash safely and check gas appliances.
RepairGrill Won't Light
Clicking with no flame, no spark at all, or a burner that only lights with a match: what causes it and how we fix it.
RepairThermocouple & Safety Valve
Burners that go out when you release the knob: thermocouples and flame safety valves tested and replaced.
RepairSpider & Insect Blockages
Spider webs and insect nests in burner venturis cleared before they cause weak flame or a flashback fire.
RepairIgniter Replacement
Electrodes and igniter wires cleaned, regapped or replaced so every burner lights from the button again.
Pizza oven acting up?
Call or text, or send a couple of photos. We service gas pizza ovens along with the rest of your outdoor kitchen.