Best Practices for the Bad Axe Pizza Oven: Lighting, Operation & Long-Term Maintenance

The Bad Axe Pizza Oven is a powerful wood-fired unit designed to deliver authentic pizzeria-quality results at home or outdoors. Whether you’re new to wood-fired cooking or looking to perfect your process, following best practices ensures both exceptional performance and long-term durability.

This guide covers every stage—from lighting the oven to extinguishing it and maintaining it between uses.

1. Lighting the Bad Axe Pizza Oven Safely and Efficiently

What You’ll Need

• Bad Axe Firewood (birch, beech, oak, or olive)
• Pure Fire Firestarters (natural or paraffin cubes)
• Matches or a long-reach lighter
• Heat-resistant gloves
• Chimney starter (optional but recommended)

Step-by-Step Lighting Guide

1. Prep the Firebox
   Clean out any ash or leftover embers from previous use. Use a small brush or metal scoop for this. Place your firewood in a criss-cross pattern to promote airflow.
2. Add Firestarters
   Place 1–2 Pure Fire Firestarter cubes beneath the wood. If using a chimney starter, ignite your kindling and let the wood catch before transferring it to the firebox.
3. Light the Fire
   Light the firestarter cubes and allow the flames to build. Leave the oven door slightly ajar for the first 10–15 minutes to allow maximum airflow.
4. Build Heat Gradually
   Once the fire is established, gradually add larger pieces of wood. The goal is to reach an internal temperature of 400–500°C (750–950°F), depending on the pizza type.
5. Let It Heat Soak
   Allow the oven dome and cooking stone to fully absorb heat for 30–45 minutes. The stone should be evenly hot to prevent undercooked dough or burning.

2. Cooking in the Bad Axe Pizza Oven

Top Tips for Pizza Perfection

• Use a pizza peel to rotate the pizza every 20–30 seconds for even cooking.
• Avoid excess flour on the base—it can burn and add a bitter taste.
• Cook pizza at high heat (450–500°C) for Neapolitan style (ready in 60–90 seconds) or lower heat (350–400°C)for thicker crusts or loaded toppings.
• Add small wood splits regularly to maintain consistent flames on one side of the dome.

3. Extinguishing the Oven Safely

Step-by-Step Cool Down

1. Stop Adding Fuel
   About 15 minutes before your final pizza, stop adding wood to allow the fire to naturally burn down.
2. Close the Door and Vents
   Once flames die down and the fire is glowing embers, close the air vents to suffocate the fire.
3. Let It Cool Naturally
   Do not pour water on hot coals—this can crack the stone and damage the oven. Let the oven cool over 4–6 hours.
4. Dispose of Ash Safely
   Once fully cool, remove ash with a metal scoop and store in a non-flammable bin. Ashes can be used in compost or garden beds in small amounts.

4. Aftercare & Maintenance for Long-Term Use

Post-Use Cleaning

• Use a metal brush or scraper to remove food residues from the stone.
• Wipe down the interior only when cool, using a dry or slightly damp cloth—avoid harsh chemicals.

Protecting Your Oven

• Store under a weatherproof cover or in a sheltered space.
• If exposed to the elements, dry thoroughly before next use.
• During off-season months, clean thoroughly and store the oven in a dry, ventilated area.

Regular Checks

• Inspect for cracks in the stone or soot buildup inside the dome.
• Ensure the chimney flue is free from blockages or creosote buildup.

Final Thoughts: Elevate Your Pizza Oven Experience

The Bad Axe Pizza Oven is built to last and perform—when treated with the right respect. With correct lighting, temperature control, safe extinguishing, and regular maintenance, you’ll enjoy consistently perfect pizzas and ensure your oven remains in peak condition for years to come.

For firewood, firestarters, accessories, and more, visit www.ehdxb.com and explore our curated range of wood-fired essentials.