Frequently asked questions

Choosing an oven

Which pizza oven should I choose?

The one that fits the way you host. How many people, which fuel pulls at you, and whether the oven stays in the backyard or heads to the cottage. Our buying guide and comparison chart cover it all, and our top picks sum up our favourites.

Still unsure? Send us your context and we'll reply personally with the right model.

12", 16" or bigger?

A 12" oven suits nights for two to four and takes up little space. From 16", you're cooking full-size pizzas for the whole family. If you regularly host eight or more, a large oven like the Gozney Dome XL keeps pizzas coming without slowing down.

Gas, wood or hybrid?

Gas is simplicity: light it, cook, any weeknight. Wood brings smoky flavour and the fun of running a fire, but it asks for more attention. A hybrid oven lets you choose by the night. Our Arc XL or Dome article walks through that choice.

Can I use a pizza oven indoors?

Not a gas or wood oven: they're built for outdoor use only. To cook indoors, there are electric ovens like the Ooni Volt 2.

Can I use my oven in winter?

Yes, all year. In the cold, allow a longer preheat and turn the oven's back to the wind. Our winter tips are in the Care section below.

Can I see the ovens in person?

Yes, by appointment at our warehouse in Repentigny. Email or call us to book a time.

Orders and payment

Which payment methods do you accept?

Credit cards, PayPal, Apple Pay, Google Pay and Shop Pay, right at checkout. Our gift cards too.

Do you have promotions or promo codes?

We keep fair prices all year. When Gozney, Ooni or our other brands run a promotion, our newsletter subscribers hear about it first.

What does pre-order mean?

The item is being restocked by the manufacturer. Ordering now reserves your unit, and you're served first when it lands. We'll email you if the date changes.

How do I track my order?

As soon as your parcel is handed to the carrier, you'll get a tracking number by email. If tracking shows nothing at first, give it 24 hours: the information appears at the first scan.

Will my order arrive in one box?

Not always. Ovens, flour and some accessories often travel separately. If a box is missing, wait two business days, then email us.

Shipping and pickup

How much is shipping?

Pizza ovens: free shipping to almost every major city in Canada.

Accessories and ingredients: from $9.99 depending on the region, free from $150.

Flour: charged by weight. Order an oven at the same time and flour ships free.

Some remote areas have specific rates, calculated automatically at checkout. All the details are in our shipping policy.

How long does it take?

In-stock orders usually ship within 1 business day. Delivery then usually takes 24 to 72 hours, depending on your region.

How are pallet ovens delivered?

Large ovens like the Gozney Dome XL or Alfa ovens travel by private carrier. The carrier calls you to set a delivery time, usually within 3 to 5 business days. For Alfa ovens, email us before ordering for a custom rate.

Do you ship everywhere in Canada?

Everywhere except Nunavut, Yukon, the Northwest Territories and a few very remote postal codes. If in doubt, email us: we always find a way.

Can I pick up my order?

Yes, free of charge. Choose "Pickup at the Repentigny warehouse" in your cart. You'll get an email when your order is ready, usually within 4 hours.

Returns and warranty

Can I return an item?

Yes, within 30 days of delivery, if the item is unused and in its original packaging in perfect condition. Food and gift cards can't be returned. It's all explained in our returns policy.

What warranty do your products have?

Every product is covered for one year, directly with us. With Ooni and Gozney, the warranty goes up to 5 years if you register your product on the brand's site within 60 days of purchase.

How do I make a warranty claim?

Email us at info@thepizzashop.ca with your invoice, the oven's serial number, a short description of the issue and a few photos. During the first year, come to us rather than the brand: it's faster.

Using your oven

What temperature should I cook pizza at?

It depends on the style. A Neapolitan bakes on a stone at 430 to 480 °C (800 to 900 °F) in 60 to 90 seconds. A New York on a stone at 300 to 350 °C (575 to 660 °F) in 4 to 6 minutes. A Sicilian in a pan at 330 °C (625 °F) in 8 to 10 minutes.

How long should I preheat?

About 20 minutes for most ovens, longer when it's cold or windy. Trust the stone, not the clock: an infrared thermometer tells you exactly when it's ready.

Why does my pizza burn or cook unevenly?

Usually the stone isn't hot enough or the pizza isn't turned often enough. Leave it 20 to 30 seconds, then turn it every 15 to 20 seconds. Lower the flame if the top browns too fast, and go easy on sauce in the centre. We wrote a whole article on it.

Why won't my oven get hot enough?

Give it more time, especially in the cold, and shield it from the wind. Measure the stone, not the air in the oven. With wood or charcoal, feed the fire regularly: a small load right before launching brings the heat back.

Do I need an adapter for propane?

Propane ovens connect to a standard 20 lb tank. For a small 1 lb tank or a special setup, email us and we'll point you to the right adapter for your model.

Dough and ingredients

Do you have a dough recipe?

Yes. Our dough calculator gives you exact quantities for the style and number of pizzas, and our recipes walk you through it step by step.

Which ingredients should I start with?

A good 00 flour, like Caputo, quality Italian tomatoes and a good olive oil. With those three, you're already a long way there.

Can I make gluten-free pizza?

Yes, and a real one. It took us months to get it right: here's our recipe with Caputo Fioreglut flour.

Which accessories should I get with my oven?

A peel to launch, a turning peel, an infrared thermometer, a brush and a cover. Our starter kits bundle the essentials.

Care and winter

How do I clean the stone?

Let the oven's heat burn off residue, then brush the stone once it's warm. Never soap, never soaking, never the dishwasher: a dry cloth is enough. If it's heavily stained, flip it and cook on the other side.

My stone turned black, is that normal?

Completely. It darkens with use, and it takes nothing away from the bake.

How do I protect my oven in winter?

Let it cool, cover it, and store it under shelter if you can. In deep cold, bring the stone back to room temperature before lighting the oven, to avoid a thermal shock that could crack it.

Where can I find my oven's manual?

In the box, and on the manufacturer's website. Can't find it? Email us and we'll send it.