What the Oven Lab shows
A gas pizza oven bakes from two sides at once. The burner sends a sheet of flame up the side wall and over the dome, so the roof radiates heat down onto the top of the pizza. The stone underneath stores heat and bakes the base. The flame side of the pizza cooks faster, which is why you turn it.
- Ignite: the knob opens the valve and the igniter sparks the L-shaped burner.
- Preheat: the stone warms slowly; thicker stone stores more heat and recovers slower between pizzas.
- Launch and turn: watch the side next to the flame char first, then turn it a quarter.
- Take it apart: shell, ceramic-fibre insulation, steel chamber, stone and burner, part by part.
The heat figures in the Lab are a simple illustrative model (about a fifth of the burner’s heat reaching the stone), not a measurement of any oven. For a real oven, use the maker’s own preheat claim from the table.
From the model to a real oven
Real ovens differ in burner layout, dome height, insulation and stone. Compare the maker-stated figures in the oven table, then check your space with the Oven Fit Check.