Official Guide to the 2025 Dijon Amateur Pizza Championship

Sunday, November 9, 2025 – Dijon Fair

The Diavola Pro V3.0 oven is the official partner of participants in the Championnat Amateur Pizza. This guide was created by the Diavola Pro Team to help you get the most out of your oven during the competition: perfect cooking in under 120 seconds, crispy base, airy cornicione, and zero burns.

Why is Diavola Pro perfect for competitions?

• Ultra-fast thermal recovery: reaches up to 500°C in just a few minutes between pizzas.
• Precise control: independent top/bottom heating elements + BOOST mode.
• Compatibility with high-performance refractory stone (Stone Division).

Recommended Settings for the Competition

420–430°C on the stone, cooking max 120 seconds, 67% hydration

1. Preheating and Standby (between turns)

Keeps the oven hot without overheating the stone during waiting periods.

2. Cooking Setup

30–40 seconds before loading:

1. Turn off the bottom element → 0
2. Activate top BOOST → maximum power
3. Check with pyrometer: 420–430°C on the stone

Quick Competition Timeline

Extra Tips from the Diavola Pro Team

• Use the official Stone Division stone → superior thermal inertia.
• Support flour: remilled semolina under the pizza.
• Rotation: turn the pizza at 60" for even cooking.
• Quick cleaning: brush with a metal brush between turns.