Use and Care Manual

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LAUNCH
Insert the peel with the pizza on it into
the oven until the peel is completely
over the stone.
In a smooth, quick motion, draw the
peel out of the oven, allowing the pizza
to slide off onto the stone.
It may take a few gentle shimmying
motions to get the pizza fully off the
peel and onto the stone.
(This is where the cornmeal or semolina
flour underneath the dough will help the
transfer go smoothly)
BAKE
After launching your pizza, keep your
eyes on it, it can cook in under 2 mins.
About halfway through, rotate the
pizza 180° for an even cook. Or go
with quicker 90° turns to monitor
for burning.
Use the peel to rotate the pizza within
the oven or pull the pizza out and spin
it on the peel with your hand before
sliding it back in.
ENJOY
You can tell your pizza is done cooking
when the cheese is melted and your
crust has “leoparding” dark spots.
Take the pizza out with the peel,
transfer it to the serving board,
cut it with the rocker, and enjoy!
If it didn’t go well or you made a
mistake, that’s all part of the fun.
Just make another pie and try again!