So you’ve just unboxed that gorgeous new pizza oven. Maybe it’s a portable gas model you picked up for tailgating, or a heavy backyard brick oven you’ve been dreaming about all winter. Either way, your first instinct might be to fire it up, toss a fresh pizza in, and impress the neighbors. Hold that thought. Before that first pie ever touches the stone, there’s one simple step that will make or break your outdoor pizza experience: seasoning the oven.

Seasoning sounds fancy, but it’s really just a way to protect your oven and get it ready for years of delicious cooking. Think of it like treating a cast iron skillet. You wouldn’t fry an egg in a brand new pan without first giving it a coat of oil, right? Same idea here. New pizza ovens, especially those with ceramic or cordierite stones, come from the factory with residues, moisture, and sometimes even manufacturing oils. Seasoning burns those off and creates a thin, nonstick surface that helps your crust crisp up perfectly every time.

Start by giving your oven a quick wipe down. Read the manufacturer’s instructions first—always, always do that—but in general, you’ll want to remove any dust or packaging debris. Use a damp cloth on the exterior and a dry brush for the cooking surface. Don’t use soap on the stone; it can soak in and leave a weird taste.

Next comes the actual seasoning. For most outdoor pizza ovens, the process is simple. If you have a gas oven, light it on the lowest setting and let it run for about thirty minutes. This slowly drives out any moisture trapped in the stone or refractory material. Then bump up the heat to medium and let it go another fifteen minutes. Finally, crank it to high and let it run for half an hour. This burns off any residues and starts to “cure” the oven interior. You might notice a little smoke or a faint smell—that’s normal. Open a window or stand upwind if you’re in a covered patio.

For wood-fired ovens, you’ll need a gentle approach. Build a very small fire in the center of the oven floor, using only a handful of kindling. Let it burn for about twenty minutes, then carefully add another small log. Keep the fire small for the first hour. The goal is to warm the dome evenly, not blast it with heat. Sudden temperature changes can crack the refractory material. After an hour, you can add more wood and let the oven come up to full temperature. Let it burn for another thirty minutes to an hour. You’ll see the inside of the dome turn from a dusty gray to a beautiful, dark patina. That’s the seasoning taking hold.

Now, what about that pizza stone that came with your oven? Many ovens have a separate stone that sits on the floor. You can season it exactly the same way—just let it heat up gradually with the oven. Some folks like to brush a very thin layer of high-smoke-point oil onto the stone before the first use. A dab of flaxseed or avocado oil on a paper towel, wiped on and then wiped off again, helps create that nonstick surface. But be careful: too much oil will smoke and can leave a sticky residue. Less is more.

After seasoning, let the oven cool down completely. You don’t have to rush. In fact, letting it cool naturally is best. Once it’s cool, take a peek inside. The stone should look darker and slightly shiny. That’s the sign of a well-seasoned surface.

Now you’re ready to cook. Your first pizza will slide right on the stone, and the crust will crisp up beautifully. And here’s a little secret: every time you use your oven, you’re actually reseasoning it a bit. The oils from the pizza dough, the cheese, even the sauce, all contribute to that patina over time. So after a few months of regular use, your oven will be practically nonstick.

A few common mistakes to avoid. Don’t use water to clean your stone after seasoning. Water can get absorbed and cause cracking when you heat it again. Instead, scrape off any stuck bits with a wooden or plastic scraper. If you absolutely must clean it, a dry brush or a little cornmeal scrubbed with a cloth works wonders. Also, don’t store your pizza oven outside uncovered. Rain and humidity will undo all your seasoning work. A good cover, or better yet, storing it in a garage or shed, keeps the seasoning intact.

Seasoning your pizza oven isn’t a chore. It’s a small investment of time that pays off in every pizza you make afterward. So take an afternoon, follow these simple steps, and get ready to become the backyard pizza hero. Your first pie will thank you.