How to Clean and Care for Your Pizza Oven (So It Lasts for Years)
A good pizza oven — Ooni or Gozney, gas or wood — is a long-term investment. Looked after correctly, it will perform beautifully for many years. Neglected, it can develop problems that are expensive to fix or impossible to reverse. The good news is that proper pizza oven maintenance is genuinely simple. It just requires a bit of routine.
Here is everything we do at Pizzata to keep our ovens clean and in excellent condition — and everything you should be doing at home.
How to Clean a Pizza Oven Stone
The baking stone is the most important component in your pizza oven, and it needs to be treated differently from any other surface in your kitchen.
What you should do
1. After each cook, with the oven still warm (not scorching hot), use the Pizza Oven Brush to sweep burnt flour, semolina, and food debris off the stone surface. Work it toward the opening and out of the oven.
2. Allow the stone to cool completely before removing it or storing the oven.
3. For stubborn stuck-on residue, turn the oven for 5–10 minutes after your last pizza. The high heat will carbonise most food debris, which you can then sweep away once the oven cools.
4. After cleaning, allow the stone to cool in the oven with the door or flue open. Moisture is the enemy of pizza stones — always ensure full ventilation.
What you should never do
• Never use water, soap, or any cleaning chemical on a pizza stone.
• Never use a wire brush or abrasive pad on the stone surface.
• Never put a cold pizza stone directly into a very hot oven, or plunge a hot stone into cold air — thermal shock can crack the stone.
💡 Don't panic about discolouration. A black, stained pizza stone is a sign of use, not neglect. The black surface is carbonised food residue that actually contributes to the non-stick quality of the stone over time. A white, pristine stone and a well-seasoned black stone produce identical pizza results.
Cleaning the Oven Body
Stainless steel exterior (Ooni models)
Wipe down with a damp cloth after the oven has cooled. For stubborn grease or soot marks, a small amount of diluted dish soap on a soft cloth works well. Dry thoroughly before covering or storing. Avoid abrasive pads that can scratch the finish.
Powder-coated exterior (Gozney Arc, Dome)
Gozney's powder-coated surfaces benefit from regular wiping to prevent oil and grease from baking on over time. A damp cloth after each use is sufficient. Avoid leaving water pooled in any crevices — New Zealand winters can accelerate surface corrosion if moisture is trapped.
Gas Burner Maintenance
Gas burners rarely need attention but benefit from a periodic visual check. Look for:
• Blocked burner ports: small holes that can accumulate grease or debris. A toothpick or thin pin clears them effectively.
• Rust or corrosion around the burner area: common after NZ winters if the oven is left uncovered.
• Connections and gas hoses: inspect annually for cracks, brittleness, or wear. Replace any hose that shows signs of damage — never cook on a compromised gas connection.
Wood-Burning Ovens: Ash Removal
If you use wood in an Ooni Karu or Gozney Dome, ash removal is part of your post-cook routine. Allow the oven to cool fully. Remove the chimney or flue cap. Use a small metal scoop or ash tool to remove ash from the fire basket and the oven floor. Dispose of ash only once it is completely cold — ash can retain heat for much longer than it appears to.
Storage and Weather Protection
New Zealand winters — particularly in Auckland — are wet. Leaving a pizza oven uncovered between sessions is the single most common source of premature damage. A quality cover is a small investment against an expensive problem.
• Cover your oven after every cook once it has cooled, without exception.
• Remove the pizza stone and store it indoors during extended periods of non-use (more than 2–3 weeks). A damp stone that is then rapidly heated can crack.
• If storing your oven under cover (garage, carport), a cover is still worthwhile to prevent dust and pest activity.
• Do not store wood-burning fuel inside or directly under the oven.
🛒 Oven covers and accessories at Pizzata
We stock carry covers and protection covers for Ooni and Gozney ovens. Our team can advise on which cover suits your specific oven model. → pizzata.co.nz/collections/oven-accessories
Annual Maintenance Checklist
|
Task |
Frequency |
Details |
|
Brush stone |
After every cook |
While oven is still warm |
|
Wipe exterior |
After every cook |
Once cooled, before covering |
|
Check gas connections |
Monthly |
Inspect hose and burner ports |
|
Remove stone to store |
Every 2–3 weeks if unused |
Prevents moisture damage |
|
Full burner inspection |
Annually (pre-season) |
Clear ports, check connections |
|
Deep clean exterior |
Seasonally |
Soap and water once fully cold |
|
Replace gas hose |
Every 3–5 years |
Or immediately if any damage |
Frequently Asked Questions
Q: How do I clean a pizza oven stone?
A: Brush off debris with a long-handled stone brush while the oven is still warm. For stubborn residue, heat the oven to maximum to carbonise it, then brush away once cool. Never use water, soap, or cleaning chemicals on a pizza stone.
Q: How do I clean an Ooni pizza oven?
A: Brush the stone after each use. Wipe the stainless steel exterior with a damp cloth once cooled. Check the gas burner ports periodically and clear with a toothpick if blocked. Cover with an Ooni carry cover between sessions.
Q: How do I clean a Gozney pizza oven?
A: The same basic routine applies: brush the stone after each cook, wipe the powder-coated exterior, and cover when not in use. For the Dome with wood fire, remove ash from the fire basket regularly.
Q: My pizza oven stone has a dark black stain — is that normal?
A: Completely normal and actually desirable. The black colouration is carbonised food residue that develops a natural non-stick quality over time. It does not affect performance or food safety.
Q: How long should an Ooni or Gozney pizza oven last?
A: With regular cleaning, proper storage, and an annual maintenance check, both Ooni and Gozney ovens are built to last many years. The stone is the most replaceable component if needed — both brands sell replacement baking stone.
