The MOED Vulcano is engineered to reach authentic pizzeria temperatures of more than 500°C (932°F).

⚠️ WARNING: EXTREMELY HIGH TEMPERATURES

Outdoor pizza ovens are built for exceptionally high temperatures. Both the interior and the entire exterior housing of the MOED Vulcano become extremely hot during use and remain hot for a long time after turning off the burners.

⚠️ Do not touch the exterior: Never touch the outer shell, stainless steel parts, or glass with bare hands during or after baking. Always wear heat-resistant BBQ/oven gloves. Use the pizza tools like the pizza peel and pizza rotator to handle the pizza. 

⚠️ Keep children and pets away: Never leave the oven unattended and keep children and pets at a safe distance during operation and throughout the entire heating up and cooling phase.

⚠️ Wait before disassembling: Only unscrew the 4 bolts of the Split-Dome system when the oven is 100% completely cooled down.

⚠️ Outdoor use only: The MOED Vulcano is CE-certified strictly for outdoor use in well-ventilated areas (never use indoors, in garages, or in enclosed tents).

• Heat-up time: Reaches a baking stone temperature of 450°C+ in just 15 to 20 minutes.
• Cool-down time: Because of the heavy insulation and high thermal mass of the stone, allow at least 90 minutesafter turning off the gas before applying the protective weather cover, moving the oven, or detaching the dome.

• Authentic Neapolitan Pizza (450–500°C): 60 to 90 seconds.
• New York Style / Crispy Pan Pizza (300–350°C): 3 to 5 minutes.
• Gluten-Free Pizza: 2 to 3 minutes at controlled medium-high heat.

Fast Recovery Time: Thanks to the high thermal storage of our Micro-Pore stone and direct support from the bottom burner, the stone recovers its target temperature in just 60 to 90 seconds between pizzas—the exact time it takes you to stretch and top your next dough ball!

Explore all functions and baking presets of the Pizza Style Coach

Yes. Before baking your first pizza, we recommend performing a seasoning (first burn) by running the MOED Vulcano at full power for 30 minutes without food inside. This safely burns off any minimal manufacturing oils and allows the Micro-Pore stone to thermally settle.

Unlike traditional monobody pizza ovens that are nearly impossible to clean inside, the MOED Vulcano features our modular Split-Dome system. The upper dome and lower base can be completely separated:

1. Ensure the oven is 100% cooled down.
2. Unscrew the 4 stainless steel bolts on the outside of the housing.
3. Lift the dome off and place it on a soft, secure surface. You now have unobstructed 360-degree access to wipe down the interior dome, glass, and burner area with a damp cloth and mild degreaser. This Split-Dome design also makes the Vulcano effortless to transport in the trunk of a car or camper in two lighter parts! (Tip: always remove the pizza stone and wrap it securely before transporting).

No, a gas hose and pressure regulator are not included. Because gas cylinder valves, thread types, and clip-on regulators vary significantly across European countries and the UK, we do not supply a generic hose. This guarantees that you always connect your MOED Vulcano using a certified, locally approved gas regulator that safely fits your domestic propane or LPG cylinder.

We made the deliberate decision not to include a generic hose and regulator in the box for two critical reasons:

• The Complexity of European Standards
• Your Freedom of Fuel and Bottle Choice

By allowing you to purchase the hose and regulator locally, we ensure you get the exact, certified hardware designed specifically for your chosen gas bottle and your local safety laws.

For more information klick here

To ensure optimal flame performance and legal safety compliance, always select the mbar gas pressure variant that matches your country of use:

• 30 mbar: Standard for the Netherlands, Denmark, Sweden, Norway, Finland, Spain, Italy, and most other European countries.
• 50 mbar: Mandatory standard for Germany, Austria, and Switzerland (DACH region).
• 37 mbar: Standard for Belgium, France, the United Kingdom (UK), Ireland, and Poland (for propane gas).

When buying a local Gashose and Regulator at your hardware store or garden center, make sure the regulator's output pressure (30, 37, or 50 mbar) matches the rating plate on your MOED Vulcano.

View our Gashose & Regulator Guide here

Unlike traditional monobody pizza ovens that are nearly impossible to clean inside, the MOED Vulcano features our modular Split-Dome system. The upper dome and lower base can be completely separated:

1. Ensure the oven is 100% cooled down.
2. Unscrew the 4 stainless steel bolts on the outside of the housing.
3. Lift the dome off and place it on a soft, secure surface. You now have unobstructed 360-degree access to wipe down the interior dome, glass, and burner area with a damp cloth and mild degreaser. This Split-Dome design also makes the Vulcano effortless to transport in the trunk of a car or camper in two lighter parts! (Tip: always remove the pizza stone and wrap it securely before transporting).

Cleaning the reversible Micro-Pore stone requires zero chemicals and minimal effort:

1. Let pyrolysis do the work: After baking, turn the burners up until the stone temperature on the digital display reaches 460°C for 20 minutes. At this extreme temperature, pyrolysis automatically incinerates any spilled cheese, tomato sauce, or flour into fine white ash.
2. Brush it clean: Let the oven cool down and simply sweep the ash off with a stainless steel pizza brush. Your stone is sterile, dry, and good as new! You can also flip the stone over between sessions.

⚠️ Important: Never use water, soap, or dishwashing liquid on the Micro-Pore stone! Because of its open micro-pore structure, water penetrates deep inside and can cause thermal shock and cracking when heated.

Before contacting support, please check these two common safety and ignition features:

• The burner ignites, but the flame goes out when I release the dial: This is normal! The MOED Vulcano is equipped with a mandatory thermocouple Flame Supervision Device (FSD) that cuts off gas flow if the flame is extinguished by wind. When lighting the oven, keep the control dial fully pushed in for 5 to 10 seconds after ignition so the thermal sensor heats up before releasing it slowly.
• The electronic igniter does not spark/click: Check if you have inserted 1x AA battery (1.5V Alkaline) inside the unscrewable igniter cap. (Note: due to strict EU battery transport and customs safety regulations, this AA battery is not included in the box).

Still experiencing an issue? Contact our customer support team at info@moedpizzaovens.com with your order number and a short video or photo. We respond within 24 hours on business days and immediately ship replacement parts free of charge if needed.

1. Immediately turn off the valve on your gas cylinder.
2. Extinguish any open flames nearby.
3. Disconnect the regulator and check the gas hose and fittings for leaks using soapy water (bubbles indicate a leak — never check for leaks with an open flame!).
4. If the smell persists, contact our support team before operating the oven again.

The MOED Vulcano is built for year-round outdoor cooking. Its heavily insulated, powder-coated die-cast aluminum and stainless steel shell retains heat even in sub-zero winter temperatures:

• Use Propane Gas: Always use propane gas in autumn and winter (butane gas stops vaporizing and loses pressure near 0°C).
• Preheating: Allow approximately 5 extra minutes of preheating time in freezing weather.
• Wind Positioning: Always position the rear of the oven facing into the wind, or place it under a well-ventilated patio cover (open on at least two sides).

The generous baking floor accommodates pizzas up to 40cm (16 inches) in diameter. Beyond pizza, the adjustable dual-zone burners turn the Vulcano into a versatile high-heat outdoor oven: slide in a cast iron skillet to sear ribeye steaks at 450°C, roast whole fish, char vegetables, or bake artisan sourdough bread and focaccia using the residual heat. Ensure the skillet is preheated on for example your stofe to prevent heat shock that can cause that the stone cracks.