Cook it well: the perfect Neapolitan pizza

Heat the floor: Gozney's numbers

Gozney's manuals and help centre give the heat-up and the floor temperature, not a full method. This screen is Gozney's; the next is owner method.

1. Light the burner and turn it to high.
2. Wait until the thermometer reads at least 300 °C (572 °F): 15 to 20 minutes (2016 book), or 20 to 30 minutes depending on the weather (help centre).
3. Give it the full time: the 2016 book says bring the oven up to temperature first, so it is "saturated with heat" and stays hotter for longer.
4. Launch the pizza with the peel. Nothing bigger than the mouth.
5. Between pizzas, give the floor time to recover: you can cook below 300 °C, but the Wood Burner manual says you then need longer between pizzas.
6. Stay below the oven's 500 °C (950 °F) maximum.

Launch, turn and finish: owner method

Gozney gives no turning or flame-level method for the Roccbox. Everything on this screen is owner method, not Gozney's, except where it says otherwise.

1. Owners heat until the dial reads about 400 °C or more for a Neapolitan pizza.
2. Many turn the flame down to low just before they launch, so the top does not burn before the base is done.
3. Slide the pizza onto the front half of the stone, away from the flame at the back.
4. Turn it a quarter turn every 20 to 30 seconds, so each side meets the flame.
5. Take it out when the rim is puffed and spotted. The Neapolitan pizza association (AVPN) bakes in 60 to 90 seconds.
6. Turn the flame back to high between pizzas so the floor recovers.