FAQs - Frequently Asked Questions

It is recommended that you use a cover to protect the finish of your oven. Even though the oven is manufactured from extremely weather-resilient stainless steel, moisture can still infiltrate certain areas, and using the cover helps prevent this from happening.

These ovens have been tested and are specifically designed to endure the extreme weather conditions experienced in Canada, with temperatures as low as -30°C/-22°F. The Cordierite pizza stones are highly thermal shock-resistant, meaning that the stones can endure rapid changes from cold to warm to hot without failing. It should be mentioned that, should the stone crack, it would not affect the performance of the stone either at that time or in the future.

Anytime there is intense heat, materials have a tendency to have a slight to moderate shift in color. This is normal and will happen over time. The overall operation and functionality of the oven will not be affected.

If you are cleaning the stone cooking surface, the broom that is shipped with your PINNACOLO Pizza Oven is the perfect choice. The surface of the stones can be cleaned using a quality wire bristle broom. Never use a plastic, polymer or a non-metal bristle broom or brush on the hot surface of the stones. It is not suggested that any chemical cleaners be used on the cooking surface. Additionally, the wire bristle should never be used on the exterior surface of the oven.

The stone cooking surface of your PINNACOLO Pizza Oven is crafted from Cordierite, a non-porous and lead-free material with thermal shock resistance. Fat drippings, sauce, or cheese will not affect the cooking surface. If the surface discolors, it is suggested that you heat your oven to temperatures exceeding 650°F and allow it to cool naturally. This should help restore the stones to their original color. You can also brush and lightly scrape the stones to remove any deposits or debris.

When your oven has completely cooled and is out of direct sunlight, you can use a mild stainless steel cleaner and a soft cloth to restore the finish of the exterior. NEVER use chemicals on the inside of your PINNACOLO Pizza Oven.

The current Primo versions of the PINNACOLO Pizza Ovens have an internal area of W: 29.5”, D: 25.25” (745 sq. in). In real terms, this translates into the space to effortlessly make 2 average size pizzas at the same time.

Your PINNACOLO Pizza Oven comes equipped with a convenient side shelf to make preparation easier, along with two essential cooking tools:

• Stainless-Steel side convenience shelf that is 12” (30cm) wide and 22.5” (57cm) long
• Full-size pizza peel made of easy-to-clean and care-for aluminum, featuring a stay-cool wood handle. It has a 9” (23cm) wide peel surface and is 30.5” (77.5cm) in length.
• Full-size wire broom and scraper combination with a stay-cool wood handle. It has a 10” (25cm) wide head and is 30.5” (77.5cm) in length.

NOTE: The unit also includes 4 hanging hooks.

Your PINNACOLO Pizza Oven is manufactured with heavy-grade stainless steel. The cooking dome has double-wall construction and includes a thermal insulation blanket to help maintain heat inside. The cooking surface is comprised of a selection of Cordierite pizza stones. It also includes 4 solid core casters of which 2 are fixed and 2 swivel. The unit's door is made of stainless steel and features a stay-cool wood handle secured with two nuts and bolts, along with insulation mats to reduce heat transfer.

The PINNACOLO Pizza Oven is produced in a technologically advanced manufacturing facility in the PRC.

PINNACOLO Pizza Ovens are designed specifically to handle the extreme weather conditions in Canada. The materials have been selected to offer many years of uninterrupted performance. Each unit is inspected and must pass stringent quality controls.

To view the physical dimensions of each PINNACOLO oven, refer to the Product Information tab under its respective product page.

Stainless steel has the ability to resist discoloration and corrosion. We recommend that you care for your oven by cleaning its exterior with stainless steel cleaner regularly to maintain the original shine and finish.

NOTE: Never clean the unit when it is hot. The oven must be cool and out of direct sunlight before applying any cleaning agents. Cover the unit when cooled and not in use to help protect the finish. Never use chemicals on the INTERIOR of the oven.

The exterior of the unit can become fairly hot to the touch. We suggest avoiding contact with the outside of the unit while cooking. It's essential to note that if the unit is left uncovered in direct sunlight, the stainless steel exterior could potentially become very hot even when not in use. Always take precautions and keep children away. We recommend using HIGH-TEMPERATURE OVEN GLOVES, available through our website, whenever you are operating the oven.

While the unit is shipped with the base, which needs to be assembled, it can be installed on a surface that is both physically strong enough and designed to support the oven. Take into account, the unit comes complete with an ash drawer that is positioned and accessed from the rear. This ash drawer is physically below the base of the dome cooking area and would need to be taken into account when designing an alternate base.

NO!! This unit is designed for outdoor use only and should not be used within any confined space without proper ventilation. The unit may be stored in a covered/enclosed space when completely cool. Caution must be taken when using this unit. ONLY USE IN A PROPERLY VENTILATED AREA. DO NOT operate the unit in close proximity to any potentially flammable sources or near buildings or structures. Keep children and pets away from the unit when in use and until fully cooled.

Once your PINNACOLO Pizza Oven has completely cooled, we suggest using the available cover to protect it. A properly designed cover is available on our website. Also, once completely cool, you can also store your oven within an enclosed garage or storage shed to protect it from the elements.

Your PINNACOLO Pizza Oven is designed for use with hardwoods, including maple, oak, ash, hickory, walnut, birch, and beech. NEVER use wood that has sap, such as pine, in your oven. Never use any wood that has been chemically treated. Fruitwood, including: apple, cherry, plum, almond, pear, hickory, maple, pecan, mesquite, chestnut, avocado, alder, apricot, and nectarine, can also be used. We do suggest these are used in moderation and combined with other hardwoods to avoid overwhelming the flavor of whatever you are cooking.

If you have previously lit a fire in the oven, clean out the ash from the previous cook. We recommend that you use extremely dry kindling, approximately 6 inches long. Place a Flamer Fire Starter in the middle of your oven. Create a small log cabin by intertwining and layering your kindling around your fire starter. Depending on the size of your kindling, multiple fire starters might be needed.

The unit heats quickly. Once you have cured your oven — a step recommended prior to your first actual cook and clearly described in the Owner’s Manual accompanying your PINNACOLO Pizza Oven — your oven can be ready for making pizza within 20 minutes of initiating your fire. We recommend using a Laser Thermometer, available on our website, to ensure that the internal temperature and the temperature of the cooking stone surface are sufficiently heated. We suggest a stone temperature of approximately 600°F - 650°F (315°C - 345°F) as the best temperature for producing a crisp crust.

The stone cooking surface is made of Cordierite which is a non-porous, lead-free material. If you have a spill or if cheese or sauce drips onto your stones, they can be cleaned. We suggest that once you are done cooking, you use the provided Wire Brush with Scraper that accompanies your oven to clear the surface. It should also be noted that the heating of the stones has a tendency to ‘burn off’ any residue that may have come into contact with the stone surface. Stains do not affect the cooking performance of your stones.

There are a number of ways to prevent ash from getting on the surface of your pizza. Ensure that the interior of the oven is not positioned in a way that the wind blows directly into the dome when the door is open. Place the fire to one side of the interior and keep it away from direct contact with food. Additionally, we offer a stainless steel FIRE SEPARATOR, available on our website, which helps prevent your logs from tumbling and separating.

Your PINNACOLO Pizza Oven is shipped in a specifically designed carton that protects the unit from damage during transit. The weight of the oven is slightly above the maximum weight for most courier services and would normally be delivered by a freight delivery service. In most cases, unless you request custom liftgate service which permits the driver to lower the unit to ground level, it would be your responsibility to assist with removal from the delivery vehicle. In most situations, the unit would be delivered curbside.

Your PINNACOLO Pizza Oven weighs approximately 180 lbs. (81 kg) without packaging and approximately 200 lbs. (90 kg) when it arrives packaged.

PINNACOLO Pizza Ovens require a limited amount of assembly. The heart of the oven, the dome cooking section, comes completely assembled. You will need to assemble the base unit, install the handle on the door, position and secure the chimney into place, along with the chimney cap. You'll need to slip the ash drawer onto its tracks, mount the brackets for the tools, install the handle, and secure the side shelf into place. Virtually all of this can be done with a simple STAR (Phillips) head screwdriver. The unit comes complete with all the necessary bolts. All threaded nuts on the body of the oven are welded securely into place. We suggest 2 people work in coordination to complete the assembly safely.

Each PINNACOLO Pizza Oven is accompanied by an Owner’s Manual, User Guide and Warranty with detailed instructions. We suggest you watch the step-by-step assembly video ahead of receipt.

While your PINNACOLO arrives with the domed cooking section fully assembled, the base, chimney, shelf, and handle, along with the door handle, need to be installed. In most cases, with the assistance of a second person (necessary to properly raise the dome cooking section onto the base), your oven can be assembled in 30–40 minutes without rushing. All the bolts accompanying the unit are provided in an easily recognizable clear plastic bag. You will need a STAR (Phillips) screwdriver and a 10mm wrench, or an adjustable wrench, to secure the two nuts required for attaching the handle to the door. We suggest you watch the step-by-step assembly video in the Product Information tab.

In most cases, with the assistance of a second individual to properly raise the complete dome section and install it onto the base, the oven can be fully assembled in 30-40 minutes. You don't require any special or technical skills to assemble your PINNACOLO Pizza Oven. You will only need a STAR (Phillips) Screwdriver and a 10mm or an adjustable wrench for the two nuts used to secure the handle assembly to the door.

Since the domed cooking section is shipped assembled, with the cooking stones already in position, we suggest a minimum of 2 people working in coordination to raise the dome, maintaining it in a level position, to avoid damaging the stones. In most cases, other than support for raising the domed cooking section, the unit can be assembled by 1 person in 30 – 40 minutes.

Seasoning is the process that is used to clear and prepare your oven ahead of cooking food. Seasoning your oven establishes a carbon layer that helps ensure many years of uncompromising service.

We recommend preparing your PINNACOLO Pizza Oven by seasoning it before your first use for cooking. We believe this is a necessary step to ensure the removal of any potential manufacturing residues, such as oils or machine particles, and to eliminate any moisture that may have developed during the shipping process before adding any food to the oven. Seasoning involves burning a small wood fire within the unit and maintaining this small, lower-temperature fire for approximately 60 minutes. We recommend aiming for a temperature of 300°F - 400°F (150°C - 200°C) during the seasoning process. Allow the oven to fully cool, and clear any debris from the cooking surface.

For best results, we suggest you do this same process a second time and increase the temperature to approximately 500°F (260°C) for about 60 minutes, once again allowing your oven to cool completely. Cleaning any residue from the oven should only happen once the surface has completely cooled. Doing this seasoning process will fully prepare your oven for years of wonderful service and tasty results.