Pizza Science Ep. 1: How Heat REALLY Cooks Pizza in an Ooni (Leopard Spotting Explained!)

Leopard-spotted crusts, crispy bases, soft centers.

In today's episode of "Pizza Science", we’re breaking down how heat works in your Ooni pizza oven. We'll discuss radiant heat from the flame, conductive heat from the stone, and how to balance both so you know exactly when to turn, what to look for, and how to bake the perfect pizza, every time.

Pizza Science, Ep. 2 (Hydration & Oven Spring) coming soon—be sure to subscribe to ‪@backyardpizzalab‬ so you don't miss a thing!

Want to start your own Backyard Pizza Lab? Keep scrolling to shop my favorite Pizza gear, from pizza ovens to pizza peels.

Ooni Koda 2 oven → https://creatoriq.cc/4kmWSuj
Ooni Large Modular Table →https://creatoriq.cc/4ey3BjE
IR thermometer → https://creatoriq.cc/3JkWsrE
Ooni bamboo peel → https://creatoriq.cc/3WCKT2i
Turning peel (8") → https://creatoriq.cc/40Pm1XB
Ooni Dough Proofing Boxes → https://creatoriq.cc/4ldOUV7

Graza Olive Oil → https://tidd.ly/4onkh1z

Chubo Knives → https://www.chuboknives.com/chris

Chapters
0:00 Bumper
0:14 Intro to Pizza Science
0:37 Heat Management: Flame vs Stone
0:44 Radiant vs Conductive Heat
2:19 Bake Reveal & Taste
3:01 The TL;DR (Beer Edition)
4:03 Next Episode Teaser + Outro

Key takeaways
-Turn your pizza on cues, not just timing: when flame-side edge rises & just begins to color, turn the pizza.

-Radiant vs conductive heat: flame browns the top fast; stone sets the base.

-Stone recovery matters: each launch drops ~50–100°F—wait 2–3 min.

#PizzaScience #Ooni #BackyardPizzaLab #NeapolitanPizza #HomePizzaOven

Disclosure: Some links are affiliate links. As an affiliate, I may earn commissions at no cost to you. Thanks for supporting Backyard Pizza Lab!