YOUR OVEN IS MEANT TO GET DIRTY.  The more BLACKENED and WORN it gets, the better it performs. Season your oven using Avocado Oil (or another high smoke point oil) regularly. This will create a non-stick patina on your Steel Baking Deck and Griddle.

Embrace the learning curve. Take your time with the flame, temperature and cooking duration and learn what works best for you. (An infrared temperature gun may be helpful)

The High-Pressure Propane Pipe Burner is fully adjustable using The Brass Control Valve and Venturi Air Shutter. Any type of flame, temperature and intensity may be dialed in to suit your specific requirements. 

The Brass Control Valve and Venturi Air Shutter are sensitive and do not require large adjustments. Work in a small range for most situations/applications.

Rolling Flame

Some bakers prefer a flame with orange tips that rolls over the top of the pizza/food. This flame is achieved by partially closing the Venturi Air Shutter. Be careful not to get too much orange flame. 

Too much red/orange flame or yellow gas flame color is a sign of incomplete combustion and will create soot and a "gas" taste to your food. 

Griddle

Our Griddle (top of the oven) is perfect for cooking pancakes, home fries, French toast, grilled cheese sandwiches, quesadillas, tacos, and almost anything else that you would usually cook on a frying pan.

DO NOT COOK overly greasy food directly on the Griddle. 

Using griddle pans, cast iron skillets and conventional pots & pans on the 18" x 15" Griddle is recommended, and essentially allows the oven to replace the standard camp stove, cook top, or hot plate.

Cooking Pizza

Use a peel to turn/rotate your Pizza as needed. The Backstop will help when cooking/turning your pizza.

True crispy crust is attained through high heat from the bottom of any oven. The 15"x15" Steel Baking Deck heats up hotter, faster and transfers energy more efficiently than stone.

Are you looking for that extra crispy or well done crust? Our oven will allow you to cook your crust as crispy as you wish. 

Here are two methods:

Method 1: At regular intervals, or near the end of your bake, turn the flame/temperature down. Let the temperature of your oven come down and then place the pizza on top of the oven. Using the front portion of the Griddle (the back is too hot) turn, as necessary. Cook the pie crust on top of the oven until it has reached its desired crispness. Place the pizza back inside the oven to let the toppings heat up before you finish. You can repeat this process as needed.

Method 2:

1. Before you light your oven, place the pizza on top. (Griddle)

2. Light your oven and let it warm up with the pizza on top. Turn and check regularly. Do not burn the crust.

3. Allow the pizza to cook on top before placing it into the oven to finish baking.  

PLEASE NOTE: Even when taking your time, The Bulletproof Pizza Oven will heat up and cook a pizza (even frozen) in far less time than it takes other ovens just to warm up.