Stone-Baked Pizza - Flames visible or smoke smell coming from oven

Issue

• Flames inside oven
• Smoke coming from oven
• Smoke smell

Applies to

• Stone-Baked Pizza Oven

Solution

Cooking at high temperatures can create smoke—and occasionally small flames. This can happen in any stone‑baked setup, but a few simple steps will help keep things running cleanly and smoothly. Start by keeping the oven, pizza stone, and peel as clean as possible before, during, and after each pizza. If you’re making multiple pizzas, check the stone and peel between bakes to be sure no sauce, cheese, or loose toppings have fallen onto hot surfaces.

If you use cornmeal on your work surface or peel, sprinkle only the amount needed to keep the dough moving freely. Before placing the dough on the peel, give the peel a quick dry wipe to remove any excess—this prevents extra cornmeal from landing on the hot stone.

You can also switch to semolina flour, which has a higher smoke point than cornmeal. (Semolina contains gluten.) As with cornmeal, use just enough to help the dough release smoothly.

If cornmeal or flour does ignite, the flames will be small. Do not open the oven door. Keeping the door closed will starve the flames of oxygen and they’ll extinguish quickly on their own.

For complete guidance, see the Stone-Baked Pizza - Cooking and Tip Guide.

NOTE: Every kitchen should have a fire extinguisher within easy reach. Check it annually to ensure it’s ready when you need it.