Last updated: August 12, 2026
Last updated: August 2026. This post contains affiliate links — if you buy through them I earn a small commission at no extra cost to you. Full disclosure.
We maintain several pizza ovens and have developed a routine that keeps them performing well year after year. In our experience most maintenance is simpler than people expect, and neglecting it rarely causes permanent damage if you catch it early.
We maintain several pizza ovens and have developed a routine that keeps them performing well year after year. Most maintenance is simpler than people expect.
We’ve kept our ovens in good condition through heavy use. The maintenance steps here are what we actually do, not just what the manuals say.
We’ve kept our ovens in good condition through heavy use. The maintenance steps in this guide are what we actually do, not just what the manuals say.
Good pizza oven maintenance takes about ten minutes after each session and extends the life of your oven significantly. A pizza oven is a straightforward piece of equipment to maintain. The main enemies are moisture, grease build-up, and physical damage to the cooking stone. This guide covers the regular tasks that keep your oven performing well and extend its life.
After Every Cook
- Burn off residue: After your last pizza, turn the oven to full temperature for 10-15 minutes. Any food residue on the stone will carbonise and can then be brushed away with a stiff brush. This is the most effective cleaning method for the stone surface.
- Brush the stone: Once cooled to around 210°F (still warm but not dangerously hot), use a natural bristle or brass-wire oven brush to sweep away carbonised residue. Work in the direction of the grain if your stone has one.
- Empty ash (wood-fired ovens): For wood or pellet ovens, remove ash from the burn chamber once fully cooled. Damp ash can cause corrosion if left inside the oven body.
- Wipe the exterior: A dry cloth is usually enough. For grease splatter on the outer body, a slightly damp cloth works fine once the oven is completely cool.
Never Do This to the Stone
The cooking stone (usually cordierite) is the most important component and the most easily damaged. Never pour water on a hot stone – the thermal shock can crack it permanently. Never use soap or cleaning products on the stone – they absorb into the porous surface and taint future cooks. Never scrub with a metal scouring pad – it damages the surface. The burn-off method described above is the correct way to clean it. For more detail, see our guide on how to clean a pizza stone.
Monthly or Seasonal Tasks
Check the Gas Connections (Gas Ovens)
Check the gas hose for cracks, brittleness, or damage at least once a season. Hoses degrade with UV exposure and temperature cycling. A damaged hose is a serious safety risk – replace it immediately if you see any signs of wear. Check the regulator connection is secure and not leaking (use soapy water on the connection: bubbles indicate a leak). Gas hoses have a recommended replacement interval, typically 5 years, though inspect annually.
Inspect the Burner (Gas Ovens)
Look for blockages in the burner ports – spider webs and debris can partially block gas ports over winter storage. If the flame looks uneven or sputters at low settings, a blocked port is often the cause. Clear with a thin wire or compressed air (never a sharp object that could damage the port).
Check for Stone Cracks
Inspect the cooking stone for hairline cracks after every few cooks. Small cracks from thermal stress are common and usually don’t affect performance. A stone cracked through its full depth – particularly in the center – should be replaced. Cooking on a severely cracked stone risks pieces breaking off and contaminating food.
Treat Carbon Steel Surfaces (Where Applicable)
Some pizza oven bodies and accessories are carbon steel, which can develop surface rust if left wet. After cleaning, ensure all carbon steel parts are completely dry. A very light wipe of food-safe oil (such as rapeseed or sunflower oil) on the interior surfaces will help prevent rust during long storage periods.
Winter Storage
If leaving the oven outdoors over winter, use a fitted cover – most major brands sell covers for their ovens, or a generic waterproof cover that fits works fine. The key is keeping moisture out. If you’re storing the oven in a shed or garage, disconnect the gas canister and store it separately in a well-ventilated area.
For ovens with cordierite stones, bring the stone inside during very cold, wet winters if possible – repeated freeze-thaw cycles with moisture in a porous stone can cause cracking over time. Dry the stone thoroughly at low temperature (100-300°F, 30 minutes) before the first cook of the season.
Seasoning the Stone
A new pizza stone benefits from a seasoning process – a series of gradually increasing temperature cycles before the first high-temperature pizza cook. This reduces the risk of thermal shock cracking on first use. For full instructions, see our guide on how to season a pizza stone.
See also: how to clean a pizza stone | how to season a pizza stone | best pizza oven accessories
Preparing Your Oven for Winter Storage
If you’re in a climate where the oven won’t be used for several months, it’s worth taking a few extra steps before storing it. The biggest enemy of pizza ovens over winter isn’t cold – it’s moisture. Water that gets trapped inside the oven, particularly in the stone or the body of a brick oven, can expand during freezing and cause cracking that does serious damage over time.
Before storing, run the oven one final time at a high temperature to drive out any residual moisture. Once it’s completely cooled, brush away any ash and food debris from the stone and interior. For portable ovens, remove the stone if possible and store it separately in a dry location. The stone absorbs moisture from the air, and keeping it indoors prevents hairline cracks from developing over a cold, damp winter.
Cover the oven with a well-fitting, breathable cover – not a plastic sheet, which traps condensation. Most manufacturers sell purpose-made covers, and they’re worth the investment if you’re storing the oven outside. For gas-fired ovens, disconnect the gas bottle and store it upright in a ventilated area away from direct sunlight. When spring comes around, read our guide to seasoning your pizza stone to make sure it’s in peak condition for the new season.
Recommended: wire brush – available on Amazon US.
Gear mentioned in this article (paid links)
About Ian Armstrong
I'm Ian Armstrong, a home cook and pizza oven obsessive based in the UK. Over the past four years I've owned and cooked on a Gozney Roccbox, Ooni Karu, Ooni Koda, and Gozney Arc — putting each one through real-world use in my back garden across all seasons, not just ideal summer conditions. I test dough hydration, preheat times, fuel efficiency, and how each oven handles everything from Neapolitan pizza to sourdough bread and Sunday roasts. Everything on Wood Fired Pizza Gear comes from hands-on experience. No sponsored placements, no guesswork — just honest assessments from someone who's burned a lot of dough getting it wrong so you don't have to.
