Your new pizza oven is ready — now what?
These steps will help you bake a pizza you're proud of, right from your very first try.
Having your own pizza oven in the garden or on the patio feels like a small celebration — but that first bake can feel daunting. The good news: with the right preparation, there's little that can go wrong. These steps will help you along the way.
Step 1 — Choose your dough
The quickest way to start is with a ready-made dough ball from the supermarket or your favourite pizzeria — perfectly fine to practise with. Want it a little more authentic? Make your own Neapolitan dough with "00" flour, water, salt and yeast, and let it rise for at least a few hours (overnight is best) for the best result.
Step 2 — Preheat properly
✓ Let your oven preheat for at least 15 minutes — it's not just the air but especially the pizza stone that needs time to fully reach temperature.
✓ Not sure the stone is hot enough? Measure it with the Thermo Laser Gun instead of guessing.
Step 3 — Flour your peel
Dust the Pro Pizza Peel generously with flour or semolina before rolling out your dough on it — this stops the pizza sticking right when you need to slide it into the oven. Add toppings just before sliding it in, and don't overload it: too much topping makes it harder for the pizza to slide smoothly off the peel.
Step 4 — Into the oven
Slide the pizza onto the hot stone in one smooth motion. At 500°C, your pizza is ready in around 90 seconds — so be patient, but don't wander off.
Step 5 — Turn for an even base
Heat inside a pizza oven is rarely exactly even throughout. Turn your pizza a quarter turn once or twice during baking with the Pro Turning Peel — a compact peel purpose-built for this move — for an evenly baked, crispy base all round.
Step 6 — Out, rest, serve
Take the pizza out as soon as the base is golden brown and the edge has developed nicely coloured blisters. Let it rest for half a minute before slicing — this lets the cheese settle slightly and makes it easier to cut.
Step 7 — Maintain your oven and stone
Let the stone cool after use and sweep away loose residue with the Pro Cleaning Brush. Don't use soap on the pizza stone — a dry brush or lightly damp cloth is enough.
Don't have a pizza oven yet?
Discover the Nero gas pizza oven for outdoors, or the Nero-e electric pizza oven if you'd rather skip the gas bottle. Complete your set with the right Nero accessories.
Frequently Asked Questions
Do I really need to use a pizza stone?
Yes — a stone (or steel) retains heat and creates a crispy base. Without one, baking directly on the oven floor, your pizza cooks far less evenly.
How much topping can I add?
Less is more: too much or too wet a topping makes it harder to slide the pizza off the peel and can result in a less crispy base.
What if my pizza sticks to the peel?
Flour the peel again before placing the dough on it, and work quickly — the longer the dough sits on the peel, the higher the chance it sticks.
Can I bake a good pizza with no experience at all?
Absolutely — with ready-made dough, a well-preheated stone and the right peel, a great first pizza is well within reach.
