Kalamazoo AFPO-C-2-NA-NG User manual

+1.800.868.1699 1
Artisan Fire Pizza Oven
USE AND CARE GUIDE

+1.800.868.1699 1KalamazooGourmet.com2
Important Safety Warnings
This instruction manual contains important information necessary for the proper assembly and safe
use of the appliance.
This appliance is FOR OUTDOOR USE ONLY. It is not to be used inside a garage, other building or
any type of enclosed area.
WARNING: This appliance is not intended to be installed in or on a boat or recreational vehicle.
IMPORTANT: Damage caused by a failure to heed the warnings or follow the safety
instructions and practices described in this Use and Care Guide is not covered by the
warranty.
DANGER: IF YOU SMELL GAS:
1. Shut-off gas to the appliance.
2. Extinguish any open flame.
3. Remove front door.
4. If odor continues, keep away from the appliance and immediately call your gas
supplier or fire department.
Failure to follow these instructions could result in fire or explosion which could cause
property damage, personal injury or death.
WARNING: FOR YOUR SAFETY:
1. Do not store or use gasoline or other flammable liquids or vapors in the vicinity of
this or any other appliance.
2. An LP cylinder not connected for use shall not be stored in the vicinity of this or any
other appliance.
3. Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the installation, operating and maintenance
instructions thoroughly before installing or servicing this equipment.

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Table of Contents
Safe Operation 6
High Altitudes 7
Liquid Propane Tank Safety 8
Gas Requirements 10
Leak Testing 13
Locating the Pizza Oven 16
Required Clearances 16
Initial Assembly 16
Pizza Oven Controls 20
Before You Cook 21
Lighting Your Pizza Oven 22
Burner Adjustments 23
Cooking with Your Pizza Oven 28
Recipes 35
Caring for Your Pizza Oven 76
Troubleshooting 79
Installation Checklist 80
Packing List 81
Dimensions 82
About Kalamazoo Outdoor Gourmet 87
Thank you for choosing Kalamazoo Outdoor
Gourmet cooking equipment.
Because of the high performance nature and
unique design of the Artisan Fire Pizza Oven,
we recommend familiarizing yourself with this
book before using your pizza oven for the
first time. Your Use and Care Guide contains
important safety information as well as helpful
guidance for successful cooking experiences
and care. Following the guidance of this book
will help ensure many years of outdoor cooking
enjoyment.
Should you ever have any questions about cooking
with or caring for your Artisan Fire Pizza Oven, we are
here to help. Contact Kalamazoo Outdoor Gourmet
Customer Service at:
+1.800.868.1699
or
[email protected]
Please have your model number and serial number
ready or include it in your email.
Model Number
FAFPO-C-2-NA-NG
FAFPO-C-2-NA-LPCYL
FAFPO-C-2-NA-LPBLK
Serial Number
This Use and Care Guide contains
important information necessary for
the proper assembly and safe use of
the pizza oven.
Read and follow all warnings and
instructions before assembling and
using the pizza oven.
Follow all warnings and instructions
when using the pizza oven.
Keep the Use and Care Guide for
future reference
Version 02.01.2022

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Important Safety Information

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California Proposition 65 Warning:
The burning of gas cooking fuel generates some by-products that are on the list of substances which are
known by the State of California to cause cancer or reproductive harm. California law requires business’s to
warn customers of potential exposure to such substances. To minimize exposure to these substances, always
operate the pizza oven according to this Use and Care Guide and ensure you provide good ventilation when
cooking with gas.
State of Massachusetts:
Massachusetts requires all gas appliances be installed by a plumber or gas fitter carrying the appropriate
Massachusetts license.
All permanently-installed natural gas or propane installations require a “T” handle type manual gas valve be
installed in the gas supply line to this appliance.
This does not apply to portable propane installations using a 20 pound cylinder.
High Altitudes
The BTU ratings of this appliance assume that the installation is located at sea level.
With increased altitude, there is decreased atmospheric pressure, ie less oxygen to fuel the fire. The
National Fuel Gas Code recommends down-rating burner BTUs by 4% for every 1,000 feet (305
meters) of altitude above 2,000 ft (610 meters) to ensure complete combustion while operating at
higher altitudes. Please call Kalamazoo Customer Service at +1.800.868.1699 for a high altitude kit
for your appliance.
Safe Operation
WARNING: When in use, portions of your pizza oven get hot enough to cause severe burns.
Children and pets should never be left alone or unattended in the area where the pizza oven is being
used. Never allow children to sit, stand or play on or around the pizza oven.
IMPORTANT: Improper use or installation is dangerous. Because this pizza oven produces intense
heat, the risk of accidents or potential injuries is increased. Extreme care must be taken. Carefully
follow all instructions, including the following:
To reduce the risk of fire, burns or other injury,
read this Use and Care Guide thoroughly. Begin
by ensuring proper installation and servicing. Do
not repair or replace any part of the pizza oven
yourself unless it is specifically recommended in
this Use and Care Guide. All other service must
be carried out by a qualified gas technician.
Never allow children to operate the pizza oven.
Do not store items of interest to children in or
around the pizza oven.
Do not heat unopened food containers in the
pizza oven. The build up of pressure resulting
from the heat may cause the container to burst.
Never lean on any part of the pizza oven. When
lighting the pizza oven, always pay close attention
to what you are doing. Make sure you are aware
of which burner you are lighting and can see
whether or not it is lit. Make sure you have ready
access to the ignition button and burner valves
when you are lighting the burner. Make sure you
are pushing the ignition button when you attempt
to light the burner.
When the burners are on or the oven is still hot,
do not touch the cooking deck, any part of the
oven’s interior or any surface near the open front
of the pizza oven. These areas become extremely
hot and may cause severe burns. Likewise, do not
touch any part of the pizza oven roof, especially
near the “chimney” at the back of the roof.
Do not use any cleaner, including water, on a hot
pizza oven. Never use any liquids when cleaning
the cooking deck.
Be sure all control knobs are in the OFF position
and the pizza oven is cool before using any
aerosol cleaner on it or near it. The chemical used
for aerosol propellant could ignite in the presence
of heat. Never use aerosol cleaner on the cooking
deck.
Always use dry pot holders or gloves on hot
surfaces or cooking tools: moist or damp pot
holders or gloves may cause steam burns. Never
use a towel or bulky cloth in place of pot holders.
Do not let pot holders touch hot portions of the
pizza oven or allow them to get near the open
flame.
Do not operate the pizza oven under an
unprotected combustible construction. Use only
in a well-ventilated area. The oven is for outdoor
use only.
Do not obstruct any of the openings on the
pizza oven or otherwise obstruct the flow of
combustion and ventilation air. Do not build the
pizza oven into any structure that is closer than 6
inches from the sides, back and top.
Keep all gas hoses away from the hot surfaces of
the pizza oven, including all external surfaces of
the unit.
Keep all electrical cords away from the hot
surfaces of the pizza oven.
Ensure proper installation and servicing by
following all instructions in this Use and Care
Guide and any other instructions or markings
provided with this product. Have your pizza oven
installed by a qualified technician. Have the
installer show you where the gas supply shut off
valve is located and instruct you in its operation
so that you can shut off the gas to the pizza oven.
If you smell gas, there is likely a problem with the
installation. If the connections are not perfectly
sealed, you can have a small leak resulting in the
faint smell of gas -- even if the pizza oven appears
to be working properly. Close the gas supply shut
off valve and call a qualified technician to locate
and resolve the leak.

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DANGER:
Do not route the gas supply hose or
locate a propane cylinder in a way
that may create a tripping hazard.
Tripping over, or getting caught on,
a gas supply hose may pull a pizza
oven off the counter or tip it over
creating serious risk of injury and
fire.
FIGURE 1
Important LP Tank Safety Information
A liquid propane cylinder should never be “overfilled” beyond the cylinder filling capacity.
“Overfilling” may create a dangerous condition.
“Overfilled” tanks can build up excess pressure. The standard safety device on tanks is the safety
relief valve. This valve vents propane gas vapors to relieve excess pressure. These vapors are
combustible and can be ignited.
To avoid risk of fire or explosion, take the following safety precautions:
DANGER:
A. Do not store a spare LP-gas cylinder under or near this appliance;
B. Never fill the cylinder beyond 80 percent full; and
C. If instructions A and B are not followed exactly, a fire causing death or serious injury
may occur.
Never replace the liquid propane regulator
or hose with a different type than the model
supplied.
Never use a dented or rusty LP tank.
Never connect the pizza oven to anything other
than the fuel source indicated on the serial plate.
Factory conversion kits are available for switching
fuel sources. Contact Kalamazoo Outdoor
Gourmet or an authorized dealer for details.
Conversion kit installation must be done by a
qualified technician.
The LP-gas cylinder must include a collar to
protect the cylinder valve from damage.
Ensure proper ventilation of the cylinder. The
cylinder supply system must be arranged for
vapor withdrawal.
The LP-gas supply cylinder to be used must be
constructed and marked in accordance with
the specifications for LP-gas cylinders, U.S.
Department of Transportation (DOT) or the
standard for Cylinders, Spheres and Tubes for
the Transportation of Dangerous Goods, CAN/
CSA-B339.
When the pizza oven is not in use, the gas must
be turned off at the supply cylinder.
The pizza oven may be stored indoors, but only
if the cylinder is disconnected and removed
from the oven. An LP cylinder MUST NEVER BE
STORED INDOORS.
Cylinders must be stored outdoors out of the
reach of children and must not be stored in a
building, garage or any other enclosed area.
The pressure regulator and hose assembly
supplied with the pizza oven must be used.
Replacement pressure regulators and hose
assemblies must be the type specified by
Kalamazoo Outdoor Gourmet. For replacement
parts, contact Kalamazoo Outdoor Gourmet
customer service at +1.800.868.1699.

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Bulk Gas Plumbing Information
IMPORTANT: An installer-supplied safety shut-off valve MUST be installed on the gas supply
line for the pizza oven. The valve should be easily accessed and located between 3 and 20 feet
(.9 m to 6.1 m) away from the unit. All gas connections should be made by a qualified technician.
The installation and all installer-supplied parts must conform to local codes. In the absence of local
codes, the installation and all parts should conform to the National Fuel Gas Code, ANSI Z223.1/
NFPA 54 or Natural Gas and Propane Installation Code, CSA B149.1. Appliancess to be connected to
a fixed fuel piping system must use rigid pipe, semi-rigid tubing, and/or a connector that complies
with the Standard for Connectors for Outdoor Gas Appliances and Manufactured Homes, ANSI
Z21.75/CSA 6.27.
IMPORTANT: Always close gas supply shut-off valve before disconnecting the pizza oven gas
supply hose.
All pipe sealants must be an approved type.
IMPORTANT: Diameter and length of the gas supply pipe may limit the pressure and BTU delivery
of gas to the pizza oven The installer must ensure proper delivery to the pizza oven or it will not
operate properly.
The appliance and its individual shut-off valve must be disconnected from the gas supply piping
system during any pressure testing of that system at pressures in excess of 1/2 psi (3.5 kPa). During
any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi
(3.5 kPa), the appliance must be isolated from the system by closing its individual manual shut-off
valve.
FIGURE 3
Liquid Propane Gas Requirements
(20-Pound Cylinder)
Verify the type of gas your pizza oven has been configured for by the factory by checking the first
page of this manual, or the serial plate on the back of the oven. Pizza ovens configured for liquid
propane (LP) gas are orificed differently than ovens configured for natural gas (NG). Pizza ovens
configured for use with 20-pound LP cylinders (Type 1) are shipped with an LP regulator hose
assembly attached.
Connection: LP regulator hose assembly (included) connects to the pizza oven via 0.5" NPT male
with a 0.375" flare adapter (included).
Operating Pressure: 11.0" W.C.
To connect the LP regulator hose assembly to the LP tank, first make sure the main valve on the tank is
completely closed. Make sure also that the control valves on the front of the pizza oven are OFF.
Thread the regulator inlet over the tank valve. Use care to ensure proper alignment of the threaded coupler
and avoid cross-threading or damaging the coupler. Turn the black coupler clockwise until tightened up, but
do not over-tighten.
IMPORTANT: Always close the main valve on the tank before disconnecting or transporting the tank.
IMPORTANT: After connecting a fresh LP tank, you may need to purge air from the system. Before lighting,
open the main valve on the tank. Turn the control valves on the pizza oven to the HIGH position for about 15
seconds to purge air from the system. Turn the control valves on the pizza oven OFF and wait 5 minutes for any
gas to clear. Finally, continue with the normal lighting procedure.
The installation must conform with local codes. In the absence of local codes, the installation must conform
with the National Fuel Gas Code, ANSI Z223.1/NFPA 54; Storage and Handling of Liquefied Petroleum Gases,
ANSI/NFPA 58; Natural Gas and Propane Installation Code, CSA B149.1; or Propane Storage and Handling,
CSA B149.2.
FIGURE 2
Regulator assembly connects
to customer-supplied hard pipe
connection (3/8" male NPT
connection). A gas shut-off valve
(not included) is required at the
connection point.
LP CYLINDER MAIN VALVE
GAS HOSE ASSEMBLY WITH DUAL-STAGE 11-IWC
REGULATOR (PROVIDED)
20-POUND LP CYLINDER
(NOT INCLUDED) GAS SUPPLY HOSE (PROVIDED)
REGULATOR ASSEMBLY (PROVIDED)
QUICK CONNECT FITTING
(PROVIDED)

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Leak Testing
Although gas connections on the pizza oven are leak tested at the factory prior to shipment, a
complete test must be performed after installation due to possible mishandling during shipping or
installation.
Periodic checks are also recommended. Immediately check for leaks if you smell gas.
Never use an open flame to look for leaks.
Before Testing: Extinguish all open flames. Do not smoke.
You will need a spray bottle, a brush or a rag. For LP units using a 20-pound cylinder, a full cylinder
should be used.
IMPORTANT: Homeowners should only check for leaks on the gas connections that are external to
the pizza oven. If the valves or other internal connections need to be checked, please call a qualified
technician or Kalamazoo Outdoor Gourmet customer service at +1.800.868.1699.
To Conduct the Test:
Make a soap solution of one part liquid dish soap and one part water.
Make sure both pizza oven control valves are in the OFF position. Turn the gas supply ON. Use
a spray bottle, brush or rag to apply the mild soap solution to all connections from the supply
line or LP cylinder to the connection on the back of the pizza oven. Check all connections. Soap
bubbles will appear at any connections with a leak. Turn OFF the gas supply and tighten any leaky
connections. Recheck, applying more mild soap solution.
IMPORTANT: Do not use the pizza oven until all connections have been checked and
do not leak.
Bulk Supply Liquid Propane Gas Requirements
Verify the type of gas your pizza oven has been configured for by the factory by checking the first
page of this manual, or the serial plate on the back of the oven. Pizza ovens configured for liquid
propane (LP) gas are orificed differently than ovens configured for natural gas (NG). Pizza ovens
configured for use with bulk LP tanks are shipped with a gray hose with a quick-disconnect fitting.
IMPORTANT: Gas supply line must be regulated to 11” W.C.
Connection: 3/8" NPT male. Quick-connect hose assembly (included) connects to the pizza oven via
0.375" flare fitting.
Operating Pressure: 11.0" W.C.
Natural Gas Requirements
Verify the type of gas your pizza oven has been configured for by the factory by checking the first
page of this manual, or the serial plate on the back of the oven. Pizza ovens configured for natural
gas (NG) are orificed differently than ovens configured for liquid propane (LP) gas. Pizza ovens
configured for use with natural gas are shipped with a gray hose with a quick-disconnect fitting.
IMPORTANT: Gas supply line must be regulated to 7” W.C.
Connection: 3/8" NPT male. Quick-connect hose assembly (included) connects to the pizza oven via
0.375” flare fitting.
Operating Pressure: 7.0" W.C.

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Location and Initial Assembly

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Initial Assembly
For easier care and service, your Artisan Fire Pizza Oven stacks together (see Figure 4). An adjustable
wrench is required for initial assembly.
A
B
C
D
E
F H
K
J
I
G
FIGURE 4
Pizza Oven Location
The Artisan Fire Pizza Oven is designed for easy placement on an outdoor countertop. It may also
be used on a suitable table or cart. It is recommended that the pizza oven be placed on a non-
combustible surface.
IMPORTANT: Do not build the pizza oven into any type of enclosure. Proper air
circulation in and around the pizza oven is critical to its operation. Maintain at least
6 inches of clearance around the sides and back of the pizza oven, and 12 inches
above the top. Do not obstruct the open space below the pizza oven. NEVER place
the pizza oven underneath an overhead combustible surface. The pizza oven must be
placed on top of a non-combustible surface.
Choosing a Location: Important consideration for
pizza oven placement include exposure to wind,
proximity to foot traffic and areas where people
congregate, and access to the gas supply.
Do not place the pizza oven in a location where the
door opening is likely to be exposed to strong wind.
Do not place the pizza oven where it is likely to be
bumped into or inadvertently touched by passers
by. It is recommended that the countertop or other
surface extend 9 inches beyond the sides and back of
the pizza oven as a safety clearance to protect people
from injury.
Do not place the pizza oven on a table or cart that is
unable to safely support the 100-pound weight of the
pizza oven or may topple or tip over.
Do not place the pizza oven on any surface that
allows the pizza oven to slide easily or inadvertently
change position.
Never place the pizza oven where the gas hose
creates a safety hazard (see Figure 1). Tripping over an
exposed gas hose may create a gas leak, pull the pizza
oven off the counter or create other serious safety
hazards.
Never locate the pizza oven in a building, breezeway,
shed or other such enclosed areas.
The pizza oven is not intended to be installed in or on
a boat or recreational vehicle.
For ease of use and safe operation, it is
recommended the surface on which the pizza oven
sits be at least 36 inches high (counter-height) and not
more than 42 inches high (bar-height).
E. Place ROOF E onto MID BODY C. The large
opening at the top of the roof should face
rearward. This is the exhaust “chimney.”
F. If not already on the unit, mount CONTROL
KNOBS F & G on the valve posts. Be sure the flat
side of the opening in the knob casting is aligned
with the flat side of the valve stem (see Figure
11). The metal tab welded into the knob opening
is placed against the round side of the valve stem.
H. Insert CRUMB TRAY H into the opening on the
front of the unit below the main shelf. It sits on a
ledge. Crumbs can be brushed off the cooking
deck down into the gap at the front of the stone,
falling into the crumb tray.
WARNING: The crumb tray will become
hot during operation. To avoid burns, be
certain the oven is cool before touching the
tray, or use an appropriate cooking mitt.
I. The pizza oven DOOR I sits in the doorway.
WARNING: Never operate the oven with the
door in place.
J. Natural Gas and Bulk LP units include a 10 ft (3 m)
gray bulk gas hose with a quick-disconnect. Using
the two wrenches tighten gas hose to 3/8” male
flare fitting at rear of BASE UNIT A.
K. LP units, for use with 20# (9 kg) gas tank, include
a 6 ft (1.8 m)black lp gas hose with a dual-stage
LP regulator C. Using the two wrenches tighten
gas hose to 3/8” male flare fitting at rear of BASE
UNIT A.
A. Place BASE UNIT A in the desired location, 6
inches away from any combustible surface on the
sides, back and front. The pizza oven may NOT
be placed underneath any overhead combustible
surface.
B. Remove COOKING DECK B from the cardboard
box. Remove any stickers from the cooking deck.
Carefully insert the cooking deck into BASE UNIT
A. Sudden impact will crack the cooking decks, so
use caution.
C. Place MID BODY C onto BASE UNIT A, aligning
the holes in the bottom of MID BODY D with
the small posts on BASE UNIT A. MID BODY C
should sit flat and be positively located by the
posts.
D. Insert CEILING STONE D into the top opening
of MID BODY C. Remove any tape that may have
been used during shipping.

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Operation

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Before You Cook
A quick safety check should be performed before each time you use the pizza oven.
Follow all warnings and instructions when using this appliance.
This appliance is not intended for and should never be used as a heater.
This appliance is not intended for commercial use.
Pizza Oven Controls
A BDE C
FIGURE 5
Control knob
in OFF position
Control knob
in LIGHT/HIGH
position
FIGURE 6 FIGURE 7
A. Lower Burner Control: Controls the height of the
flame on the burner below the cooking deck.
B. Upper Burner Control: Controls the height of the
flame on the burner at the rear of the cooking
deck. On HIGH, this flame is visible above the
Cooking Deck Backstop E.
C. Electronic Ignition Button: Depress to trigger
the electronic ignition. Unscrew and remove to
replace the ignition system battery.
D. Lower Burner Viewport: Allows visual confirmation
of lower burner status. Use as manual ignition
port for manual lighting procedure (SEE
LIGHTING YOUR PIZZA OVEN).
E. Cooking Deck Backstop: Prevents pizzas from
falling off the back of the cooking deck and
into the upper burner area. For manual lighting
procedure, a match must be extended past
this backstop to light the upper burner (SEE
LIGHTING YOUR PIZZA OVEN).
While You are Cooking
1. Clean and inspect the gas hose. If there is
evidence of abrasion, wear, cuts or leaks, do not
use the pizza oven. The hose must be replaced
prior to using the pizza oven. Replace the hose
assembly with the exact type specified by
Kalamazoo Outdoor Gourmet.
2. Ensure the gas hose is clear of the pizza oven.
Keep the fuel supply hose away from any heated
surface(s).
3. Check that the area near the pizza oven is clear
of combustible materials and vapors, including
alcohol, gasoline, aerosol containers and dry
goods. Keep electrical cords from being in
contact with the pizza oven.
4. Check that nothing is interfering with the
safe operation of the oven by obstructing the
ventilation around and under the unit. The pizza
oven requires 6 inches of clearance to the left,
right and back of the unit with no obstructions
above.
5. Do not use the oven with overly loose-fitting
clothing, especially loose sleeves that may come
in contact with the hot surfaces inside the oven or
near the door.
6. Have insulated gloves with long cuffs ready and
available.
1. Never move the pizza oven while it is in use or
when it is hot.
2. The use of alcohol, prescription or non-
prescription drugs may impair your ability to
properly assemble or safely operate the pizza
oven.
3. Do not touch the top of the pizza oven, the front
shelf or any surfaces inside or near the door
opening while the oven is hot. These surfaces can
cause serious burns.
4. Be very careful transporting hot pizzas. The
toppings can cause serious burns to yourself or
those around you.
5. Only use a long-handled brass bristle brush to
clean the cooking deck. The handle must be long
enough that your hands stay safely outside of the
oven.
6. Never empty the crumb tray while the oven is hot.
The tray and its contents become very hot while
the oven is in use.

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Burner Adjustments
Every burner is tested and adjusted at the factory for proper performance. If a burner is not
operating properly, it may be due to variations in the local gas supply or because of an obstructed
air shutter or orifice. Flames should be stable without lifting from the burner. The flames should burn
cleanly without creating any sooty residue.
AIR SHUTTER
LOCK SCREW
INNER CONE
OUTER CONE
UPPER BURNER
LOWER BURNER
AIR SHUTTER
LOCK SCREW
INNER CONE
OUTER CONE
FIGURE 8
Lighting Your Pizza Oven
Before lighting your pizza oven, be sure you have followed the instructions in this Use and Care
Guide regarding proper setup, placement, gas connections, leak testing and safe operation, all of
which precede this page.
IMPORTANT: Do not use the pizza oven if the odor of gas is present at any time. Follow leak testing
procedures before using the pizza oven.
IMPORTANT: Your pizza oven is equipped with safety valves that prevent the flow of gas unless the
integrated thermocouples detect the heat of a flame. To light each burner, you must press in on the
control knob until the flame from the lit burner has sufficiently heated the thermocouple. The lower
burner/control knob and upper burner/control knob each has its own thermocouple.
Standard Lighting Procedure:
1. Remove the pizza oven door and set aside. DO
NOT OPERATE THE PIZZA OVEN WITH THE
DOOR INSTALLED.
2. Make sure the LOWER BURNER and UPPER
BURNER control knobs are in the OFF position
(see Figure 6).
3. Turn the main gas supply on.
4. If lighting both burners, light the LOWER BURNER
first. Keeping your face well away from the unit,
sight through the lower burner viewport (see
Figure 5:D). Push inward on the LOWER BURNER
control knob (see Figure 5:A) and rotate to the
HIGH position (see Figure 7). While continuing to
hold in the control knob, press the ELECTRONIC
IGNITION BUTTON (see Figure 5:C). You should
hear clicking and ignition should take place within
4 to 5 seconds. Watch through the lower burner
viewport to confirm ignition. If the burner does
not light within this time, turn the knob to the
OFF position and wait 5 minutes for the gas to
dissipate before trying again. If you do not hear
clicking, refer to the troubleshooting section of
this Use and Care Guide. Once the burner is lit,
continue pressing in the control knob for at
least 10 seconds until the thermocouple has
detected the heat of the flame.
5. To light the UPPER BURNER, you can look
through the open door of the pizza oven, keeping
your face well away from the opening. Push
inward on the UPPER BURNER control knob
(see Figure 5:B) and rotate to the HIGH/START
position (see Figure 7). While continuing to hold
in the control knob, press the ELECTRONIC
IGNITION BUTTON. You should hear clicking and
ignition should take place within 4 to 5 seconds.
If the burner does not light within this time, turn
the knob to the OFF position and wait 5 minutes
for the gas to dissipate before trying again. If you
do not hear clicking, refer to the troubleshooting
section of this Use and Care Guide. Once the
burner is lit, continue pressing in the control knob
for at least 10 seconds until the thermocouple
has detected the heat of the flame.
Manual Lighting Procedure:
Follow steps 1 through 3 of the standard lighting
proceedure, but use an extra long, at least 8-inch
(200mm) nozzle length, wand lighter rather than the
electronic ignition.
1. To light the LOWER BURNER, insert the lighter
nozzle through the lower burner viewport (see
Figure 5:D) to a position above the lower burner.
Ignite the lighter BEFORE turning on the control
knob. If the burner does not light within 5
seconds, turn the knob to the OFF position and
wait 5 minutes for the gas to dissipate before
trying again. Once the burner is lit, continue
pressing in the control knob for at least 10
seconds until the safety valve sensor has detected
the heat of the flame.
2. To light the UPPER BURNER, use the lighter at the
rear of the oven above the upper burner. Ignite
the lighter BEFORE turning on the control knob.
If the burner does not light within 5 seconds, turn
the knob to the OFF position and wait 5 minutes
for the gas to dissipate before trying again. Once
the burner is lit, continue pressing in the control
knob for at least 10 seconds until the safety valve
sensor has detected the heat of the flame.
Upper Burner Flame Characteristics:
The flame should be predominantly orange and
clearly visible at the back of the oven. The flame
diffuser on the burner is designed to create a
more visually appealing flame for your oven. It
diffuses the gas coming out of the ports, making
it so that there are not individual flames with
individual cones.
The inner cone should be approximately 3 inches
high in average.
The outer cone should not touch the ceiling
inside the pizza oven. If the tips of the outer cone
are making contact with the ceiling, the flames
are too high.
Lower Burner Flame Characteristics:
The flame should be blue and stable with only a
small amount of orange, if any, at the tips. There
should be little noise and no lifting.
The inner cone should be 1/4 inch high.
The outer cone should be 5/8 inch high.
Visually compare the flames in your pizza oven
and adjust if necessary, using the instructions on
the following pages.

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A
D
B
C
H
E
F
G
IMPORTANT: Always ensure brass orifices (D and H above) are inserted into the holes in the
ends of the air shutters (A and E above) and centered.
FIGURE 9 (BOTTOM VIEW)
FIGURE 11FIGURE 10
A. Air shutter
B. Lock screw
C. Lower burner body
D. Brass orifice
E. Air shutter
F. Lock screw
G. Upper burner body
H. Brass orifice
IMPORTANT: A sooty flame is usually caused by
dirt, debris or spider nests blocking the air shutter or
orifice. This is a dangerous condition. The pizza oven
should NOT be used until the problem is rectified.
If you are not comfortable addressing the issue
yourself, please hire a qualified technician or contact
Kalamazoo Outdoor Gourmet Customer Service at
+1.800.868.1699.
To Clean the Air Shutter:
It is possible to visually inspect the air shutter from
below without dismantling the unit. The air shutter
is located directly behind the control valve for that
burner (See figure 9, air shutters A and E).
Turn off the gas supply shutoff valve or close the main
valve on the LP cylinder. Ensure the pizza oven control
knobs are in the OFF position. CAREFULLY rotate
and move that corner of the pizza oven to extend no
more than 6 inches off the edge of the countertop
(See figures 10 and 11). Use a flashlight to view the
screened openings of the air shutter from below.
Remove any obvious obstructions from the screen
protecting the air shutter.
To Adjust the Air Shutter:
It is possible to adjust the air shutter from below
without dismantling the unit. The air shutter is located
directly behind the control valve for that burner (See
figure 9).
Turn off the gas supply shutoff valve or close the main
valve on the LP cylinder. Ensure the pizza oven control
knobs are in the OFF position. CAREFULLY rotate
and move that corner of the pizza oven to extend no
more than 6 inches off the edge of the countertop
(See figures 10 and 11). Use a screwdriver to loosen
the lock screw (Figure 9: B, F). Be careful not to
remove the lock screw. Once loose, you can rotate
the air shutter to adjust the amount of air entering the
venturi.
Visually inspect that the gas hose has not been
stressed, dislodged or otherwise affected by moving
the pizza oven. If it is safe to do so, and with the
pizza oven control knobs in the OFF position, turn on
the gas supply valve or open the main valve on the
LP cylinder. Light the burner to be adjusted. LIGHT
ONLY THE BURNER TO BE ADJUSTED. Rotate the
air shutter to adjust the amount of air entering the
venturi.
For a lifting flame, progressively close the air shutter
until the flame no longer lifts from the burner. For a
sooty flame, progressively open the air shutter until
the flame burns cleanly.
Once adjusted to a stable flame that burns cleanly
and does not lift, turn the pizza oven control knob to
the OFF position. Tighten the lock screw. Re-light and
confirm the adjustment is good. Turn the pizza oven
control knob to the OFF position. Turn off the gas
supply shutoff valve or close the main valve on the LP
cylinder. Return the pizza oven to its normal position
on the countertop. Once again, visually inspect that
the gas hose has not been stressed, dislodged or
otherwise affected by moving the pizza oven.
IMPORTANT: If the flame from the upper burner is
contacting the ceiling inside the pizza oven, contact
Kalamazoo Outdoor Gourmet Customer Service. You
may have higher than normal gas pressure and may
need a smaller orifice for this burner.
To Adjust Burner LOW Settings (Lower
Burner):
The low setting on the main burners can be adjusted
WITHOUT removing the control panel. A long and
thin flat-blade screw driver is needed to make the
adjustments. Light the burner and set it to LOW.
Remove the control knob and insert the screw driver
into the opening in the center of the valve stem (A).
Turn the adjustment screw until the flame on the
burner is the minimum stable flame height. The flame
should be steady at all ports around the burner. The
flame should not be easily blown out without quickly
reestablishing itself.
A

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Cooking Tips

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Cooking with Your Pizza Oven
IMPORTANT: The Artisan Fire Pizza Oven is a high-performance piece of equipment that gets very
hot. Use caution when working with the oven and do not leave the oven unattended. Use insulated
gloves with a long cuff to protect your hands and forearms from heat.
Essential Equipment
Leather insulated gloves with long cuffs to protect your hands and forearms.
Long-handled brass brush, preferably “push broom” style, for cleaning the cooking deck
Heat-resistant pizza peels for transferring pizzas into the oven and rotating pizzas while cooking
(Check out Kalamazoo’s Pizza Master’s Essentials Kit for the best pizza peels available.)
Aluminum pizza screen to slow down the cooking of the crust when needed
Other Helpful Accessories
Dough divider/scraper
Large-diameter pizza cutting wheel
Heavy-gauge deep dish pizza pan
Cast iron skillet and/or fajita pans
Digital scale
Artisan Fire Pizza Oven Cover
Preheating
The Artisan Fire Pizza Oven is ready to cook in as little as 20 minutes, however, we recommend at
least 45 minutes of preheating for optimum performance.
IMPORTANT: Before cooking, become familiar with all the information in this Use
and Care Guide regarding safe operation of your pizza oven.
IMPORTANT: Always remove the door before operating the pizza oven. The door is
for use only when the pizza oven is OFF. It is not intended for cooking. It is intended
only for keeping foreign objects out of the oven when it is not in use.
General Operating Tips
Roasted Meats or Vegetables
Upper burner on HIGH
Lower burner LOW
Preheat cast iron skillet in the oven
Cook food in preheated skillet
Rotate skillet for even roasting
Place a wire cooling rack between the pan and
the cooking deck for more gentle heat
Plank Cooking
Upper burner on HIGH
Lower burner LOW
Place a wire cooling rack on the cooking deck
Place dry planks (3/4-inch-thick) topped with food
on the wire rack
Rotate plank frequently and keep away from the
back of the oven
Temperature Range
When the oven is fully pre-heated, with both
burners on HIGH, the ceiling temperature in the
Artisan Fire Pizza Oven can exceed 900ºF. Only
the thinnest of pizzas with a reserved amount of
toppings should be cooked at the upper end of
the temperature range. Specialty flours may be
needed to avoid burning the dough.
When the upper burner is set to LOW and the
lower burner is LOW or OFF, the oven cooks at a
very low and slow speed. Temperatures can be as
low as 300ºF.
Why no Thermometer?
With the intense and dynamic heat characteristics
of the Artisan Fire Pizza Oven, we have found that
a thermometer is misleading at best, resulting in
poorly-cooked pizzas. After hundreds of tests, we
have developed the guide on the left for basic
burner settings. We recommend you learn to trust
your eyes and experiences to determine how
quickly a pizza is cooking and when it has reached
perfection.
Thin Crust Pizza
Crust formed to less than 1/8” thick
Upper burner on HIGH
Lower burner on LOW
Cook for approximately 3 minutes
Rotate pizza 3 to 4 times during cooking
Medium Crust Pizza
Crust formed to 1/4” thick
Upper burner on MEDIUM
Lower burner turned OFF a couple of minutes
before putting pizza in the oven after preheating
on LOW
Cook for approximately 8 minutes
Rotate pizza 3 to 4 times during cooking
Deep Dish Pizza
Use heavy-gauge aluminum pizza pan
Upper burner on MEDIUM
Lower burner MEDIUM
Cooling rack placed between pan and
cooking deck
Cook for approximately 40 minutes
Rotate pizza every 5 to 8 minutes
Calzones
Upper burner on MEDIUM
Lower burner turned OFF a couple of minutes
before putting calzones in the oven after
preheating on LOW
Cook for approximately 7 minutes
Rotate calzones once during cooking
IMPORTANT: Never put greasy,
oily or buttery foods directly on the
cooking deck. For cookies, meats and
other items, use a pan or cast iron
skillet.

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Additional Cooking Tips
Use corn meal or flour between the dough and
the peel to help slide the pizza off the peel. Be
sure the dough is floured enough so that it is not
sticky on the bottom.
Do not leave an assembled pizza on the
countertop or the peel longer than absolutely
necessary. This can lead to the pizza sticking to
the surface.
Cook thin to medium crust pizzas directly on the
cooking deck.
Use multiple, smaller “flicking” gestures to coax
the pizza off the peel into the oven. Trying to do it
with one, larger gesture is more likely to dislodge
pizza toppings.
Do not overload a thin-crust or medium-crust
pizza with too much toppings. This will most often
lead to a soggy center crust. When in doubt, less
is more.
If the pizza sticks to the cooking deck, the deck
was probably not hot enough before the pizza
was put onto the deck.
Do not put a frozen pizza on the cooking deck. It
is almost certain to stick and to become burned
before it releases.
Rotate pizzas for even cooking. The oven is
hottest at the back.
Brush burnt cornmeal or flour off the cooking
deck and into the crumb tray before cooking the
next pizza.
If you have any difficulty rotating the pizza inside
the oven using a peel, try using a smaller pizza
peel designed for turning. Or try long-handled
grill tongs to do the job. You can also use the
tongs to lift the edge of the pizza to check on the
bottom of the crust.
Avoid letting the pizza contact the cooking deck
backstop (Figure 5:E). This is a very hot surface
that will quickly burn the crust.
Pizza making is the perfect opportunity for creative expression. It is relatively casual, so there is less
pressure, and follows a simple structure within which you can try a host of variations.
Pizza making is also great for communal cooking. People can gather to make a variety of pizzas
using their own toppings. The short cooking time offers instant gratification and encourages
experimentation.

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Recipes

+1.800.868.1699 35
34
Artisan Fire Pizza Dough
This Neapolitan-inspired pizza dough utilizes a blend of bread flour and Tipo '00 flour — the Italian
flour used by Neapolitan pizza restaurants because of its high burning point. We have optimized this
dough recipe for use in the Artisan Fire Pizza Oven when making Neapolitan-style pizzas. The flour
blend yields good overall color and the desired leapording.
This dough is a little more difficult to handle than the White Wine Pizza Dough and is intended for
use only with sparse toppings in the Neapolitan style.
Yields 7 10-ounce Dough Balls
(about 2kg dough)
50ml luke-warm tap water
2 teaspoons honey
5 grams active dry yeast
700ml cold tap water
450g Caputo Tipo 00 flour
800g unbleached bread flour
45g kosher salt
NOTES
For an interesting flavor and texture
alternative, try substituting 300g of
rye flour for 300g of bread flour.
All ingredients are measured by
weight. Metric measurements are
used for added precision (1 gram =
0.035 ounces) and to make it easier to
calculate the hydration (ratio of wet to
dry ingredients by weight).
Directions
Dissolve the honey in the warm water. Stir in the yeast. Let sit for 5
minutes to activate. It should become quite frothy.
Combine the yeast mixture with the cold water and ’00 flour in a large
bowl. Stir well to create a batter. Add half of the bread flour (400g)
and stir well to combine. Add the remaining half of the bread flour
and the salt. Work these into the dough, then remove from the bowl
onto a clean work surface. Knead until the dough is evenly combined
and has a consistent texture, about 8 minutes.
Return the dough to the mixing bowl and cover tightly. Let the dough
rest for 1 hour.
Divide the dough into 7 equal, 10-ounce (284g) parts, working each
part into a smooth ball and tucking in any corners or edges. Coat
each ball in olive oil and place them into covered dough boxes or on
baking sheets. Cover tightly and refrigerate for 12 to 24 hours.
Remove the dough boxes from the refrigerator and let the dough rest
at room temperature for 2 to 4 hours before making pizzas.
To form the pizza crusts, work the dough gently with your hands.
Never use a rolling pin or pinch the dough too firmly. This will “bruise”
the dough. Start with the dough ball on a floured work surface. Press
gently outward toward the edges with your fingers, rotating the dough
as you work your way around to create a disk. Lift the disk from the
surface and begin to gently stretch it. Once it is about 7 inches in
diameter, let gravity begin to help you shape the dough. Hold the disk
from the top with both hands. Try to use the flats of your fingers rather
than your fingertips. Sway the dough back and forth to stretch it, and
shuffle your hands along to rotate the dough as you sway back and
forth. You can also stretch the dough across the backs of your fists.
Combine these techniques in the manner that suits you best.
When the dough is ready for toppings, it should be about 1/8-inch
thick and roughly 12 inches in diameter. Do not create a lip for the
perimeter. The dough should be an even thickness from edge to
edge. The lip should rise around the edge in the oven (keep the
toppings ¾ inch from the edge).

+1.800.868.1699 37KalamazooGourmet.com36
Two Hearted Ale Whole-Wheat
Pizza Dough
This recipe creates a very flavorful, hearty dough. Whole-wheat flour and Bell’s Two Hearted Ale add
a little sweetness and complexity. This is the perfect base for some of the American pub-style pizzas,
such as the Loaded Baked Potato Pizza and Buffalo Chicken Pizza.
Yields 7 10-ounce Dough Balls
(about 2kg dough)
3 teaspoons honey
50 milliliters lukewarm tap water
5 grams active dry yeast
450 grams Caputo Tipo ‘00 flour, plus
more for working with the dough
700 grams whole-wheat flour
100 grams dark rye flour
1 tablespoon wheat germ
520 milliliters cold tap water
200 milliliters Bell’s Two Hearted Ale,
or another well-balanced American IPA
45 grams kosher salt
Semolina flour for use when shaping the
dough into pizza crusts
Note: All ingredients are measured by
weight. Metric measurements are used for
added precision (1 gram = 0.035 ounces)
and to make it easier to calculate the
hydration (ratio of wet to dry ingredients
by weight).
Directions
Dissolve the honey in the lukewarm water. Stir in the yeast. Let sit for 5
minutes to activate. It should become quite frothy.
Combine the ‘00 flour, dark rye flour and wheat germ in a large mixing
bowl.
Combine the cold water and beer in another large mixing bowl. Add
roughly a third of the flour mixture to the liquid. Stir well to create a
batter. Your batter should be completely free of lumps. Add half of the
remaining flour mixture to the batter and stir well to combine. Mix the
salt into the final dry third of the flour mixture, then add to the dough
in progress. Work into the dough as much as possible inside the bowl,
then transfer from the bowl onto a clean work surface. Knead until
the dough is evenly combined and has a consistent texture, about 8
minutes.
Return the dough to the mixing bowl and cover tightly. Let rest for 1
hour.
Follow the directions for the Artisan Fire Pizza Dough recipe (page
209) for dividing, storing and using the dough.
Remove the dough boxes from the refrigerator and let the dough rest
at room temperature for 2 to 4 hours before making pizzas.
To form the pizza crusts, work the dough gently with your hands.
Never use a rolling pin or pinch the dough too firmly. This will “bruise”
the dough. Start with the dough ball on a floured work surface. Press
gently outward toward the edges with your fingers, rotating the dough
as you work your way around to create a disk. Lift the disk from the
surface and begin to gently stretch it. Once it is about 7 inches in
diameter, let gravity begin to help you shape the dough. Hold the disk
from the top with both hands. Try to use the flats of your fingers rather
than your fingertips. Sway the dough back and forth to stretch it, and
shuffle your hands along to rotate the dough as you sway back and
forth. You can also stretch the dough across the backs of your fists.
Combine these techniques in the manner that suits you best.
When the dough is ready for toppings, it should be about 1/8-inch
thick and roughly 12 inches in diameter. Do not create a lip for the
perimeter. The dough should be an even thickness from edge to
edge. The lip should rise around the edge in the oven (keep the
toppings ¾ inch from the edge).