Yes. Before using the oven for the first time, set it to 392°F (200°C) and heat it for 5–10 minutes. Then gradually raise the temperature to 842°F (450°C). This staged heat-up helps protect the oven’s internal components, extend its service life, and support consistent baking performance. Do not set the oven directly to 842°F (450°C) during the first-use cycle, as the sudden high heat may damage the internal wiring or cause a short circuit. For normal use, allow the oven to preheat for about 20–25 minutes before baking.

The oven reaches up to 842°F (450°C). Once fully preheated, it can bake a Neapolitan-style pizza in as little as 90 seconds—roughly three times faster than a conventional oven, which takes about 5 minutes.

For best results, let the frozen pizza sit at room temperature for 5–10 minutes to take the chill off. Alternatively, place it on the preheated pizza stone for 1–2 minutes to warm it slightly before continuing the bake. Rotate the pizza once during baking to promote even cooking.

Some variation in heat inside the oven is normal. The area near the oven door is cooler than the center of the baking chamber, so a pizza placed too close to the opening may cook unevenly. Center the pizza on the stone and rotate it once during baking. This helps the crust brown evenly and turn crisp while the cheese melts consistently.

No. Do not place the pizza stone in the dishwasher, and do not use soap or chemical cleaners. Clean it by hand using plain water and simple, nonabrasive tools.

No. The pizza stone is porous and can absorb water, which may cause it to crack or break. After cleaning, stand the stone on its edge in a safe, stable place and let it air-dry completely. Never heat a damp pizza stone, as trapped moisture may cause it to crack.

Flour and food debris can carbonize and stick to the stone after prolonged exposure to high heat. Gently scrape off the charred residue with a pizza peel or scraper. Once the stone is completely cool, wipe the surface with a damp cloth. For stubborn residue, scrub lightly with a nylon brush.

Mix baking soda (sodium bicarbonate) with a small amount of water to form a paste. Apply the paste to the stain, let it sit for 5–10 minutes, then scrub gently and wipe the surface clean. Use this method for deep cleaning.

Excess flour or dropped toppings left on the pizza stone can char at high temperatures and produce a small amount of smoke. This is normal and should not affect the safety or flavor of the pizza. However, a large amount of loose flour can create heavier smoke.

Shake off excess flour before placing the pizza in the oven, and avoid using more flour than necessary. After each use, remove food debris and residue from the pizza stone. Keeping the stone clean helps reduce smoke the next time you use the oven.

All preset settings have been tested, but actual results can vary depending on the pizza’s size, thickness, and toppings. Adjust the baking time as needed, adding time in small increments until the pizza reaches your preferred level of doneness.

Keep it clean: Scrape off carbonized residue. After the stone has cooled, wipe it with a damp cloth or use a nylon brush for stubborn spots.

Deep clean when needed: Mix baking soda and water into a paste. Apply it to the affected area, let it sit for 5–10 minutes, then scrub gently and wipe clean.

Never soak the stone: Because the pizza stone is porous, do not immerse it in water. Absorbed moisture may cause the stone to crack.

Dry it completely: Stand the stone on its edge and allow it to air-dry fully before the next use. Never heat a damp stone, as moisture may cause it to break.