Make Wood-Fired Pizza (Restaurant-Style) | Arteflame

The Quick Take: How to Cook Pizza on an Arteflame

To achieve the perfect wood-fired pizza on an Arteflame, place the pizza oven attachment directly over the center fire hole. Crucially, always use the grill grate riser underneath your pizza stone or pan to create an air gap; placing dough directly on the solid plancha or directly over the intense flames without a buffer will burn the bottom before the toppings cook. aim for a temperature of 500°F to 600°F and rotate the pizza frequently for an even, crispy crust.

Why Use the Arteflame Pizza Oven Attachment?

Unlike traditional standalone pizza ovens that require long pre-heating times to saturate thick brick walls with heat, the Arteflame Pizza Oven utilizes the immense thermal energy of your existing open fire. The stainless steel housing acts as a funnel, capturing the heat from the center wood fire and directing it over the top of the pizza. This creates the convection effect necessary to melt cheese and cook toppings simultaneously while the fire below crisps the crust.

Comparison: Arteflame vs. Traditional Methods

Understanding the heat mechanics is vital for success. The table below outlines why the Arteflame setup differs from a standard kitchen oven or gas grill.

How Do I Set Up the Grill for Pizza?

Proper setup is the single most important factor in preventing burnt crusts. The heat coming from the center of an Arteflame is intense—often exceeding 1,000°F. If you place a pizza stone directly on the fire, it will become too hot to use.

1. Build a Targeted Fire

Start a fire in the center of the grill using charcoal or wood. Once established, ensure you have a solid bed of coals. You do not need a massive bonfire; a consistent, medium-sized fire allows for better temperature regulation.

2. Install the Pizza Oven and Grate

Place the Arteflame Pizza Oven attachment over the center hole. This is the critical step: Insert the grill grate (the riser) into the center. Do not place your pizza or stone directly on the flat cooktop steel. You need the grill grate to elevate the pizza, allowing airflow underneath to moderate the intense conductive heat.

Pro Tip: Information Gain
The "Air Gap" Technique: The secret to not burning the bottom of your pizza is the air gap. By placing the grill grate in the oven and setting your pizza stone on top of that grate, you decouple the stone from direct contact with the fire source. This allows the stone to saturate with heat evenly without becoming a scorching hot plate.

How Do I Cook the Pizza Perfectly?

Once your fire is stable and the oven chamber is hot (usually 400°F–500°F inside the chamber), you are ready to bake.

Temperature Management

Check the temperature of your pizza stone using an infrared thermometer. It should read between 450°F and 550°F. If it reads higher (600°F+), the bottom will burn before the cheese melts. If it is too hot, briefly wipe the stone with a damp rag (carefully) to lower the surface temperature immediately before launching the pizza.

The Rotation Method

Slide your pizza onto the stone. Because the heat source is coming from the back (where the fire is) and rolling over the top, the side of the pizza facing the back will cook faster. Every 45 to 60 seconds, use a pizza peel to rotate the pizza 90 degrees. This ensures the crust rises evenly and the cheese bubbles uniformly.

Pro Tip: Dough Management
Par-Bake for Thickness: If you prefer a thicker crust or a pizza loaded with heavy toppings, par-bake the dough for 60 seconds without toppings first. This sets the crust and prevents sogginess. Pull it out, add sauce and cheese, and return it to the oven to finish melting.

Frequently Asked Questions

Can I use a pizza stone on the Arteflame?

Yes, but you must place the stone on the grill grate riser, not directly on the coals or the flat steel cooktop. The grate provides necessary airflow to prevent the stone from overheating and burning the pizza bottom.

What is the best wood for cooking pizza?

Hardwoods like oak, hickory, or maple are ideal because they burn hot and clean with minimal ash. Avoid softwoods like pine, which burn too fast and can impart a resinous, bitter flavor to the food.

How do I clean the pizza oven attachment?

Since the attachment is made of stainless steel, it is low maintenance. Allow it to cool completely, then wash it with soapy water or a grill cleaner. It does not require seasoning like the carbon steel cooktop.

Why is my pizza burning on the bottom?

This happens when the surface temperature of the stone or pan is too high relative to the ambient air temperature. Ensure you are using the grill grate to create an air gap and consider using a smaller fire or letting the stone cool slightly before launching the next pizza.