From Box to Slice: Mastering the Workflow of the RyRot Electric Pizza Oven

Buying a high-performance oven like the RyRot GP9023PRE is only the first step. The reality of baking at 800°F is that the margin for error shrinks drastically. A standard kitchen oven is forgiving; if you leave a pizza in for an extra minute at 450°F, it gets a bit crispier. In the RyRot, an extra minute means turning your dinner into a disc of charcoal. Furthermore, the compact design and intense top heat create a unique baking environment that requires a specific workflow. This guide moves beyond the manual to provide a practical, field-tested protocol for achieving the best results in your indoor electric pizzeria.

The Setup: Seasoning and Saturation

Before you even think about flour and yeast, you need to prepare the vessel. The RyRot comes with a cordierite pizza stone. This stone is porous and needs to be treated correctly to ensure it lasts and performs well.

When you first unbox the unit, wipe the stone down with a damp cloth (never soak it) to remove manufacturing dust. Once dry, place it in the oven. For your first burn-in, set the temperature to maximum (800°F) and let it run for 20-30 minutes empty. This burns off any factory residues from the heating elements and the steel cavity. You might smell a faint metallic odor—this is normal.

For actual baking, “Heat Saturation” is your mantra. The display might say the air temperature has reached 800°F in 15 minutes, but the stone takes longer to absorb that heat. A saturated stone is what gives you a crispy bottom. Pro Tip: Allow the oven to preheat for at least 25-30 minutes. This ensures the thermal battery (the stone) is fully charged. If you launch a pizza onto a stone that hasn’t fully soaked up the heat, the top will burn from the intense upper element before the bottom is cooked.

The Dough: Tailoring for Electric

Many users make the mistake of using a standard bread dough recipe or a “New York Style” recipe loaded with sugar and oil. In an 800°F electric oven, sugar is your enemy. Sugar caramelizes (and burns) rapidly at these temperatures.

For the RyRot, you should lean towards a Neapolitan-style lean dough: * Flour: 00 Flour or strong Bread Flour. * Hydration: 60-65% water. * Yeast & Salt: Standard amounts. * Sugar/Oil: Zero or very low.

If you use store-bought dough (which often has high sugar content for browning in low-temp ovens), dial the RyRot’s temperature down to 600°F-650°F. If you go full 800°F with sugary dough, you will have a black crust before the cheese melts.

The Workflow: Launch, Watch, Rotate

The baking chamber of the RyRot is compact, meaning the pizza sits very close to the upper heating elements. This requires an active baking style.

Step 1: The Launch
Use the included peel. Dust it lightly with semolina flour or cornmeal—regular flour burns too bitter at high heat. Build your pizza on the peel, give it a “shimy” to ensure it’s loose, and launch it decisively onto the center of the stone.

Step 2: The Zone Defense
Once the door is closed, do not walk away. The RyRot has an observation window for a reason. Watch the crust. Within 60 seconds, you should see bubbles forming and the cheese beginning to weep.

Step 3: The Rotation (Crucial)
Even with dual heating elements, the back of the oven often runs hotter than the front near the door glass. About 90 seconds into the bake, open the door, slide the peel under the pizza, and rotate it 180 degrees. This ensures even browning. Because the ceiling is low, be careful not to lift the pizza too high when rotating, or you might touch the upper element and burn the toppings.

Step 4: The Recovery
After you pull your pizza out, close the door immediately. If you are baking a second pizza, wait 3-5 minutes. This is the “Recovery Time.” It allows the heating elements to cycle back on and replenish the heat lost from the stone during the first bake. Launching pizzas back-to-back without a pause will result in progressively paler bottom crusts.