At what temperature should the stone be preheated, and how hot should the pizza be baked?
We recommend preheating Peppo to 280°C.
Based on experience, the best results for pizza and similar dishes are achieved at 280–400°C (levels 2–3), depending on the dough thickness and toppings.
Keep an eye on your pizza through the viewing window during baking to prevent burning.
Once you’ve baked several pizzas in a row, level 1 is usually enough, as the stone retains a lot of heat.
My pizza dough stays raw while the toppings burn – what can I do?
If your toppings cook too fast while the base stays raw, the problem usually lies in the preheating process.
Here’s how to fix it:
Preheat Peppo for 10–15 minutes on the highest setting with the pizza stone inside.
Place your dough directly onto the hot stone before adding your toppings.
This ensures the crust starts baking immediately, preventing sticking and uneven cooking.
As a bonus, your baking time shortens — and your pizza comes out perfectly crisp.
Buon appetito!
Can I only bake pizza with Peppo?
Not at all! Peppo is a true all-rounder.
Besides pizza, you can prepare:
- Flammkuchen (tarte flambée) with an extra crispy crust,
- omelets and egg dishes,
- and even chicken wings using the included pan.
Why does the dough stick to the pizza stone?
If your dough sticks, try the following tips:
- Reduce the water content in your pizza dough recipe.
- Dust the stone with flour or use a piece of baking paper cut to size.
(Important: Make sure the paper does not touch the heating elements.) - Always preheat Peppo for 10–15 minutes on the highest level with the stone inside before placing the dough.
Why does my Peppo produce smoke?
A bit of smoke can occur when food with high water content is heated too quickly or touches the upper heating element.
If you topped your pizza with moist vegetables or overflowing cheese, this may be the cause.
Please check whether the smoke occurs only occasionally or every time you use the oven.
What should I keep in mind for baking time and temperature settings?
Peppo heats your pizza and other dishes up to 350°C.
Thanks to the fast heating time, even heat distribution, and high maximum temperature, pizzas, calzones, and flammkuchen come out crispy and golden in just a few minutes.
Compared to a conventional oven, the baking time is shorter by 3–5 minutes.
We recommend a bit of experimentation depending on your recipe — and don’t worry: you can always check the progress through the built-in window.
What are the advantages of Peppo compared to a conventional oven?
- Energy-efficient: Peppo consumes far less energy than a standard built-in oven.
- Compact design: Perfect for smaller kitchens and apartments.
- Fast results: Thanks to its small baking chamber, you can easily bake several pizzas in a row.
- Authentic texture: The special stone plate ensures a crisp, restaurant-quality crust — just like at your favorite Italian pizzeria.
How can I get a perfectly round pizza shape?
If you want a perfectly round pizza, you can use:
- a round kitchen mold or springform pan, or
- a pizza template or cutter available in kitchenware stores.
However, we recommend shaping it the traditional way:
Start with a ball of dough, then roll or stretch it by hand into your desired size.
Just make sure the stone is preheated so your pizza cooks evenly and becomes beautifully crispy.
How do I clean Peppo after use?
If sauce or cheese dripped during baking — no worries!
- Remove baked-on residues gently using a ceramic hob scraper.
- Do not use detergents, as they can damage the stone.
- Avoid moisture — high heat keeps the stone naturally hygienic.
For other parts:
- Pan: hand-wash only.
- Pizza peel / lifter: dishwasher-safe.
- Outer housing: wipe with a damp cloth.
How do I clean the pizza stone?
Take care of your pizza stone to keep it in great shape:
- Avoid direct contact with liquids like tomato sauce or cheese whenever possible.
- Remove coarse residues gently with a scraper or soft brush.
- Optionally wipe with a sponge and warm water — no cleaning agents.
- Allow the stone to dry completely before next use to prevent cracking.
- Occasionally, you can lightly sand the surface with fine sandpaper if needed.
Thanks to the high baking temperatures, Peppo’s stone always remains naturally hygienic.