This is straight from the source!  The founders of Chicago Brick Oven have put this video together to show you how to cure your new pizza oven.  If you have purchased a stainless steel pizza oven you do not need to cure your oven.  Check out their video on making your oven flame roll to get started on perfecting your skills.

Although your oven might seem dry once you complete the installation process, there are small moisture pockets that need to work their way out.

The initial fire must be started slowly. When lighting the first fire, keep the flames low so the moisture can be slowly released from the oven and the surrounding masonry. If you build a large fire in your oven from the onset, you could compromise your oven’s longevity and cooking efficiency—ultimately causing permanent damage which might void the manufacturer’s warranty.

This curing process should be conducted at a temperature as close to 212°F (100°C) as possible (do not exceed this temperature) for a period of six hours on three consecutive days. Exposing your new oven to this temperature over a few days will cause all the moisture to evaporate, allowing your oven to properly “cure.”

NOTE: Due to thermal expansion, small cracks might appear in the dome or hearth during the curing process. Don’t worry. This is normal and the quality of your oven will not be compromised.

Another method of curing your new oven is to build a fire in a separate location. Then, take the heated coals and place them in the oven. You’ll generate heat without a flame, and the oven will cure as required. Some new owners find this method much easier for curing the oven and ensuring that the temperature doesn’t get too hot.