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So I've bought a gas-powered pizza oven reminiscent of the Ooni Koda 12. It gets the crust done alright, but as I expected earlier it is quite difficult to rotate the dough using a peel without ending up with some parts burned and without an overall unevenness of baking level.

I've looked anywhere but couldn't find enough information on how to construct a (non-motorized) rotation mechanism into a pizza stone which could healthily withstand temperatures of 500 Celsius and perhaps a bit more.

Possible issues I suspect: pizza stones are cordierite — I don't think it can hold screws; so you consider gluing — is there any chemical glue which doesn't release toxic fumes at such degrees? And then considering the types of bearings available — most don't mention it but aren't they likely oiled with stuff that, again, might prove unhealthy within a gas oven?

I suppose this question isn't exactly food related, but I haven't found a definite SE category for this.

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    On the last point of bearings - first, there are bearings which don't need lubrication, especially for such a situation where perfect smoothness of movement isn't required. Second, if you do want lubrication, many lubricants are made to withstand high temperature (they are by definition exposed to lots of friction heat) and they don't have to be toxic in any way, chemically they can be quite inert, think for example of graphite.
    – rumtscho
    Feb 15 at 9:30
  • @rumtscho Well, I talked in respect to what materials are available for me to construct with relative ease. So I need an existing form of high-temperature, food-safe bearing that will then be connected to the regular square stone on one side and to a circular stone on the other, and that connection probably wouldn't work without gluing (as I think you may drill into cordierite, but screws probably wouldn't work) so I also need some sort of glue which is safe in this situation.
    – TLSO
    Feb 15 at 10:12
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    Looking at your problem from another angle: Could you explain why you need to turn the pizza or the stone?
    – Stephie
    Feb 15 at 10:34
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    You may be using the wrong kind of peel -- for turning a pizza while it cooks, you want a small round peel, ideally with holes in it. I guarantee you, learning to turn a pizza will be easier and more effective than modding your oven.
    – Sneftel
    Feb 15 at 12:07
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    @Sneftel having though up a solution involving some serious metalwork, I agree
    – Chris H
    Feb 15 at 12:12

2 Answers 2

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Yes, I can recommend a method because I did this*. Per my blog post, the secret is to buy a round corderite stone of the correct size, glue that to a stainless steel turntable, and bolt that to a thin metal sheet. The steel turntable works because it's not sealed and there is no grease in it, so it won't boil off.

Since I published that blog post, I've learned that there are other high-temperature adhesives that might be better than the one I used, so you might try one of those.

As an alternative to an adhesive, you could get flat steel bars and screw them to the holes on the top of the turntable, and then bend the ends to firmly hold the round corderite stone. In my particular case, I didn't have enough clearance for those, hence the adhesive.

(*link to my own blog because it's the best source of information on this particular task)

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  • I'm not familiar with the product you've linked to here, but the issue with but epoxy for example is said not to be usable in cooking oven environments. Regarding the turntable option, perhaps I need to look further. Most don't give information regarding all materials used and whether they're high temperature-food safe.
    – TLSO
    Feb 15 at 20:34
  • The epoxy is not in contact with the food, so it doesn't need to be food-safe, unless you're operating a commercial restaurant. And any initial outgassing is also not an issue because the pizza oven is open. I've been using mine with the JBWeld for at least 12 batches of pizza now.
    – FuzzyChef
    Feb 15 at 21:19
  • It wouldn't necessarily make you feel any ailment, but I still don't know if it's advisable.
    – TLSO
    Feb 15 at 21:56
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    @MrShane bolts as pins is a nice idea. With adhesives I'd certainly want to give the assembly a very good bake before first use, though I'd be more worried about off flavours and unpleasant smells than any harm given that it's well within the temperature rating and not in direct contact with the food
    – Chris H
    Feb 17 at 11:46
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    @MrShane I've used precision alignment pins in engineering, but your suggestion here is a nice appropriate DIYable version
    – Chris H
    Feb 17 at 13:50
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I suggest something much simpler - make your pizza stone with feet including a large one in the centre and quite a lot around the rim. Then have a tool, probably looking a bit like an oversize carving fork so much narrower than a pizza peel, that goes underneath, engages the centre foot and one outer one, and allows you to turn the stone, taking a little weight if necessary.

If you used a steel instead of a stone, this could be fairly easily made: I'd use bolts but the feet could be welded or brazed on. If you're set on a stone, a steel or brass (bolted/welded) frame could hold it.

Fabricating from metal, you could also make a top turntable (either a pizza steel or a stand for a stone) with a central cylindrical boss on the underside, and a bottom plate that fits the floor of the oven, with a hole to match the boss on the upper plate. Then drill into the perimeter of the top plate every few degrees, so you can insert a bar and turn in like a windlass. This sort of plain bearing would be adequate for the loads and speeds involved, with a little clearance especially if you use two different metals. It could even be lubricated - put a little flour in there and the resulting carbonised dust will act as a lubricant. Actually this looks better in 3 parts, and doesn't need any fasteners.

Here's a sketch (note that I haven't included the holes needed to put a bar in to rotate it, and their spacing depends on the size of the oven opening) sketch of rotating pizza stone base

A steel should have more thermal conductivity and require less rotation than a stone anyway.

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  • I don't plan to fabricate the stone itself, I intend to take an available round pizza stone and find the best way to attach to it what's required to make it rotatable.
    – TLSO
    Feb 15 at 12:32
  • I suspected that, hence my references to a frame or stand. My stone is granite but when I bought that I looked into steels and some people like them, so that's why I considered making the whole thing. Brass is quite easy to work
    – Chris H
    Feb 15 at 12:35
  • Regarding brass, it seems it might release zinc oxide at high temperatures, but I couldn't find consistent numbers.
    – TLSO
    Feb 15 at 13:01
  • My reading on brass safety is that the zinc isn't an issue unless you melt it. You do want to avoid getting acidic foods on brass, which is why I don't suggest it as a cooking surface, just as a stand
    – Chris H
    Feb 15 at 13:25

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