1. Find a flat surface and have a box cutter and Phillips head screwdriver ready.
2. Unbox the oven, unwrap each component, and separate them.
3. If you have the 16” oven, you may need to remove the internal flame shield to take out the wood basket. Turn the oven on its side and unscrew the 2 screws at the bottom. Once the wood basket is removed, screw the internal shield back in place.
4. Screw together the three wooden handles: one for the door, one for the hopper, and one for the basket.
5. Unfold the legs of the oven and set it upright.

1. Unscrew the internal flame shield by turning the oven on its side and unscrewing the 2 screws at the bottom. Replace it with the shield supplied with your gas burner.
2. Attach the frame to the gas burner horizontally and screw the 3 screws.
3. Insert the gas burner into the large rectangle at the back bottom of the oven, sliding it in horizontally. Attach it with the screws.
4. Unscrew the battery knob and insert 1 AAA+ battery.
5. Turn the battery knob counterclockwise.
6. Turn the gas control clockwise and leave it on High until it lights.

Tip: for optimal results, keep the oven burning on high for 15 minutes with the oven door closed to reach maximum heat.

1. Press the knob when it is in the off position.
2. Hold it for 3 to 5 seconds.
3. Turn the knob counterclockwise to high.
4. Do not turn it at the beginning.

To prevent dough from sticking, dust your pizza peel with an appropriate material:

• Flour: works well but requires working quickly to prevent sticking.
• Cornmeal: provides extra protection and adds a coarse, gritty texture to the crust.
• Semolina flour (made from durum wheat): slower to absorb water and prevents sticking.

Other types of flour like rye, rice, corn, or whole wheat can also be used. Remember to regularly clean your oven to prevent smoking and black, charred spots on the crust.

There is a mechanism to keep your door locked in place, although it can be easy to miss. Watch the walkthrough here: youtube.com/shorts/gQq6cooUQxk

Reference this video for a step by step: instagram.com/reel/CsWRt8eA920

Every Stoke is a hybrid: gas and wood in the same oven. Light the propane burner and it comes up to temperature in about 15–20 minutes, with a dial for the heat and no ash to clean out. When you want real smoke, drop a handful of hickory, cedar or oak pellets into the patented pellet cup behind the chimney. You get gas convenience and genuine wood-fired flavor in the same cook, and a pizza in under 90 seconds.

About 15–20 minutes on propane to reach cooking temperature. Once it's hot, most pizzas cook in under 90 seconds.

Every Stoke Oven comes with an attachable thermometer, a weather-proof carrying case, a pizza peel and pizza cutter ($140 value - shipped separately). Take your Stoke on the go and keep it protected from the elements.

13-inch — 23.5 x 19.5 x 13.5 inches, 36.9 pounds

16-inch — 25 x 21.5 x 13 inches, 46.8 pounds

13” - up to 12” pie (leaves room on the edges)

16” - up to 15” pie (leaves room on the edges)

Cold-rolled steel.

2-3 days barring shipping delays.

The accessories are part of a current promotion and will ship separately.

You have 30 days from delivery to try your Stoke. If it isn't right for you, email us at Hello@StokeOven.com within 30 days and we'll walk you through the return for a full refund.