Disclaimer

Disclaimer

Last updated: June 2026

The information published on PizzaTechHQ is provided for educational and informational purposes only. By using this site, you agree to the terms below.

No Professional Advice

The content on this site reflects the personal experience and testing of the author on his own ovens, steels, and dough bench. It is not professional appliance guidance, fire-safety certification, or manufacturer documentation. Your oven’s manual is the final authority on clearances, fuel, and operation — when this site and your manual disagree, follow the manual.

High-Temperature Oven Safety

Home pizza ovens involve real hazards if handled carelessly. The important ones to respect:

• Extreme heat: Stone surfaces run at 400-500°C. Burns happen in a fraction of a second. Use heat-rated gloves, keep a clear landing zone for the peel, and treat every surface of a hot oven as dangerous — including the outer shell on many models.
• Fire and fuel: Never leave a live wood fire or burning gas unattended. Follow the manufacturer’s clearance distances from walls, fences, and overhangs. Outdoor ovens are for outdoor use only — carbon monoxide is invisible and deadly indoors.
• Propane in cold weather: Regulators and tanks behave differently in deep cold. Check connections with soapy water after every tank swap, and store tanks outside, upright, away from the oven.
• Children and pets: An oven at temperature looks exactly like an oven that’s off. Keep a hot-zone rule around the bench, and let stones and steels cool fully — hours, not minutes — before handling.

Results May Vary

Dough is biological and ovens are weather-dependent. The hydration percentages, ferment schedules, stone temperatures, and bake times on this site reflect what worked in the author’s dough log, with his flour, his ovens, and his climate. Your numbers will differ — that is normal, and the guides here are written to help you find your own.

Affiliate Disclosure

Some product links on this site are affiliate links, including links through the Amazon Services LLC Associates Program. We may earn a small commission if you purchase through these links, at no extra cost to you. We only recommend equipment we would use at our own oven. See our Privacy Policy for full details.

External Links

Outbound links to oven manufacturers, flour suppliers, equipment makers, and reference sites are provided for convenience. We do not control and are not responsible for the content, accuracy, or practices of external sites.

Limitation of Liability

PizzaTechHQ, its author, and its publishers will not be liable for any injury, burn, fire damage, equipment failure, or loss arising from the use of information on this site. Cooking with high-temperature ovens and live fire carries inherent risk. Use this content at your own risk and judgment.

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