Well, the reality is slightly different – but that’s all part of the fun!

In this article, we’re going to cover the bits that no one tells you about owning a pizza oven (and why we think they’re the best little things in the world!). We’ll give our honest assessment of what to expect, from that first fire to becoming obsessed with all things wood-fired. Let’s dive in.

It’s Not Just About Pizza

If you’ve followed us on social media for a while or ever read any of our other articles, you’ll know that pizza ovens are capable of cooking so much more than pizza. But it goes so much further than that. A pizza oven completely changes how you use your outdoor space.

Once you’ve decided where to position your Igneus Pizza Oven, it quickly becomes a focal point of your garden. People gather round the fire, and evenings stretch out long into the night. You’ll find yourself planning your weekends around firing up your pizza oven.

One of the things buyers often don’t consider when buying their first pizza oven is the practicality of positioning. Wind direction, shelter from the elements and proximity to your kitchen all make a difference. A well-placed pizza oven makes hosting a pizza party effortless.

Oven size and portability are also important factors to consider. Do you want a large tabletop pizza oven that stays in the same position all year round? If so, the Igneus Classico, Igneus Pro 600, or even the Igneus Ceramiko Range would be perfect. On the other hand, do you want the freedom of being able to pick up your pizza oven and take it on your next camping holiday or family trip to the beach? If that’s the case, the Igneus Minimo or Igneus Bambinocould be your perfect companion.

There’s a Learning Curve

As with anything new, there’s a natural learning curve with owning a pizza oven. Don’t expect to be a professional pizzaiolo from that first fire, especially if it’s your first time using a wood-fired oven.

One of the biggest things that people find surprising when cooking with a pizza oven is that you’re not just heating air, you’re building heat into the stone too. The floor of the oven needs time to properly saturate with heat to cook a perfect pizza. 

Managing the flame takes practice, too. For pizza, you want a live flame rolling across the dome to create that signature leopard spotting. For other dishes like steaks, fish and vegetables, you’ll rely more on the residual heat of the oven and embers. Understanding the difference transforms your results, but it takes time to properly learn how to efficiently switch between raw and residual heat.

Your first few pizzas won’t be perfect; we can tell you that from experience. But that is totally normal. Tools and accessories can make your life so much easier, though. Getting kitted out with a turning peel rather than just a launching peel is key. Also, using an Infrared Thermometer to accurately assess the temperature of the oven floor is a game-changer. 

The Ongoing Reality

Owning a pizza oven comes with some small responsibilities. Nothing major, but worth knowing.

Not all wood is the same, so when choosing your fuel type, make sure it’s seasoned, kiln-dried hardwood for a clean burn and consistent heat.

You’ve likely chosen a wood-fired pizza oven because of the superior flavour that the wood imparts onto whatever you’re cooking, as well as the fact that it’s a truly authentic and old-school way of cooking. After each cook, though, ash needs to be brushed out from the back of the oven. It’s a simple routine that takes minutes but keeps performance consistent. It’s also important to protect your pizza oven with a cover, especially in winter. Protection from moisture helps maintain insulation and the ultimate longevity of your Igneus pizza oven.

Final Thoughts

Owning a pizza oven is like nothing else. It’s fun, sociable, and they turn out incredible tasting food. 

Although there’s a learning curve and a few bits of maintenance to take care of, once you get used to your oven, it really is a dream to work with. It’s all about slowing down and enjoying the process. Once you nail those pizzas and get the plaudits from your guests, you’ll know it’s worth that extra bit of effort.

If you’d like to learn more about the range of Igneus Pizza Ovens or have any questions you need answering, our friendly team is here to help. Call us on 01423 575885 or explore our full range of ovens and pizza oven accessories here.

The post What Nobody Tells You About Owning a Pizza Oven appeared first on Igneus Pizza Oven.

So, we thought we’d lay it all out in once place. Because, really, it’s not that difficult to achieve restaurant quality pizza at home, especially if you have an Igneus Wood Fired Pizza Oven, and follow our guide. Let’s dive in.

90% of the Difference is in the Oven

What’s the main difference between restaurant pizza and homemade pizza? More often than not it’s likely to be the oven. We appreciate that most people will be wanting some ‘magic hack’ for achieving the perfect pizza they’ve had at their favourite pizzeria. The truth is, you’ll never achieve that in a convection oven. Standard ovens simply don’t have the heat capability to achieve that rapid rise and charred crustation. However, if you’re the proud owner of an Igneus Pizza Oven, or are about to be, you’re well on your way to tucking into that coveted restaurant quality pizza in your very own back garden.

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Master Your Dough

You have to bear in mind that restaurants are making pizza on mass. That means that when they’re making dough, they’re making it in batches enough for 200 or more pizzas. That means they’re using a commercial dough mixer, which has a profound effect on how the dough comes together.  

In order to replicate that, you have to really focus on what’s going into your dough, and the process of making it. If you have a kitchen aid with a dough hook, you’re halfway there! The flour is the main component you can control. Opt for ‘00’ flour such as Caputo Pizzeria Flour.

When it comes to mixing your dough ingredients, there’s two main ways to do it:

1. Dissolve the yeast in the water, then add half of the flour, stirring to combine. Gradually mix in the remaining flour, and finally, add the oil and salt.
   
2. Combine the yeast and flour, then pour in half of the water and stir. Continue mixing as you slowly add the remaining water, finishing with the oil and salt.

The most important thing is knowing that practice makes perfect when it comes to mastering dough. There are all sorts of things to consider, from dough hydration, to Biga vs Poolish, but you cannot expect to get it perfect the first time. To help, check out one of our previous guides: 5 Common Mistakes When Making Pizza Dough.

Stretch Don’t Roll

On the subject of making mistakes, one of the most common mistakes people make is when shaping the dough. Most people would turn to a rolling pin, but that’s one of the worst things you can do if you want a perfectly risen, aerated crust. Rolling the dough presses out all the air which has been created during the hydration process.

Instead, shape your dough by pressing your fingers from the bottom to the top of the dough, turning continuously until you have a 6”-7” shape, which will be quite thick at this stage. Then lift the dough and turn it through your fingers like, as if you’re continuously turning a steering wheel. Adding a small amount of flour under the dough as you shape it will help it not to stick, but don’t add too much as it changes the ratios.

It’s also important to note that your dough should be at room temperature before you begin to stretch it. This makes it much easier to work with, and it also stops ‘spring back’.

The Rule of 3

Ever heard of the rule of 3? In the world of pizza, it basically means only use a maximum of three main toppings – and make sure the ingredients you do use are high quality. Adding too many toppings adds weight which can make it difficult to launch the pizza. It can also influence how the dough cooks.

If you overload the toppings, the dough under the toppings wont cook as quickly, which might mean the crust is overcooked while the dough under the toppings is still raw.

On the subject of using the best possible ingredients, the tomato sauce you add to the pizza is by far the biggest component you do not want to skimp on. You don’t need to make a fancy tomato sauce either. In fact, it might surprise you that a classic tomato pizza sauce requires absolutely no cooking whatsoever. That’s right, the best tomato sauce requires no simmering, which makes it incredibly quick, easy, and fuss-free. Despite what some recipes might suggest, you don’t need a long list of ingredients, just a few high-quality essentials. If you’re using fresh tomatoes, pick those that are local, in season, or DOP-certified San Marzano for the most authentic taste.

Here’s our streamlined recipe with just five ingredients:

Ingredients

• 2 x 400g cans San Marzano DOP Plum Tomatoes
• 6 tbsp good quality extra virgin olive oil
• 1–2 tsp oregano (fresh if possible, but dried works too)
• 3–4 fresh basil leaves (torn)
• 1 tsp kosher salt

Method

Step 1: Pour the tomatoes into a bowl. Here’s the fun part – use your hands to squish the tomatoes until they break down to a saucy consistency. If you prefer, a knife works too, but no true Italian Nonna would go that route! For an ultra-smooth sauce, you can use a food processor.

Step 2: Mix in the remaining ingredients thoroughly. Let the sauce chill in the fridge for at least an hour before using to allow the flavours to infuse.

And there you have it! As promised, simple and delicious.

When it comes to cheese, adding fresh buffalo mozzarella is also a game changer, rather than grated mozzarella. It’s vital to drain the mozzarella and dry it out for an hour before adding it to the pizza. Use kitchen roll or a t-towel to really get the water content out of the mozzarella.

Final Thoughts

The main objective of this articles was to convey that authentic, restaurant standard pizza isn’t complicated and hopefully we’ve done that. The most important takeaway is practice makes perfect. Give some of our tips and techniques a try and let us know how you get on! If you require any information about any oven in the Igneus range, you can contact us on 01423 575885 or browse our full range of products here.

The post How to make Restaurant Quality Pizza at Home appeared first on Igneus Pizza Oven.

Regular Cleaning Routine

A good place to start is what you should be doing each and every time you’ve used the oven. You know, those things that are just good practice, and will ensure you avoid a bigger clean up job when it comes to performing a deeper clean.

1. Remove Ashes

Once the oven has cooled down, it’s time to rake the ash and any other debris out of your oven. The ash can stay hot for a lot longer than you might expect, owing to the superior insulating qualities of the oven. It’s a good idea to use a thermometer to check the temperature before you start. You can then dispose of the ash in a safe, non-flammable container.

2. Brush the Oven Floor

Use a stiff bristled brush to sweep the oven floor. This will remove any debris and ash left behind by the rake. This prevents any residue from sticking and burning to the oven floor next time you fire it up.

3. Wipe the Dome

Next, it’s time to take a damp cloth and wipe the interior roof of the oven. This gets to any soot and smoke residue that made its way there. As your Igneus oven is wood fired, there can be a lot of soot, compared to that of a gas fired oven, so it’s a good idea to keep on top of cleaning it away, either after every use of every few uses – just to make your life easier when it comes to the deep clean!

Deep Cleaning

Now time for deep cleaning the oven, which we recommend you do roughly every 5-10 uses. This is where we tackle one of our most frequently asked questions which us ‘how do I remove oil stains from the floor tiles’?

Cleaning the Floor

Spilling cheese, sauce and other toppings on the floor of the oven is par for the course in the world of making pizza, whether you’re a novice or a pro, it’s just some that happens on occasion. Once the oven has fully cooled down, the first thing to do is use a scraper tool to gently remove any stuck-on debris or grease. Be careful not to scrape too hard and chip or cause any fractures to the tiles. Once you’ve scraped away as much as you can, sweep out the debris from the oven.

Now it’s time to build the fire again. No, we’re not getting ready to launch some pizzas. Heat and fire is the best way to clean the oven floor and rid those oily stains and soot once and for all. You’ll want to built the fire slightly bigger than you would normally. The objective here is to get the oven as hot as possible. Once the oven has reached 500°C+, spread the fire across the floor of the oven, right up to the mouth of the oven. You can place the door on the oven, but leave a slight gap so air can still feed the fire. The fire sucks the oil out of the floor tiles and burns it away – just like magic!

Igneus Tip: One important thing to note is you should never clean the oven floor with water or any other form of liquid, as the tiles are a pores material, they absorb water efficiently and can take a long time to fully dry out.

Cleaning the Outside

You can keep on top of cleaning the outside after every use if you wish, however, it’s an area that often gets forgotten about. When using your oven, you might find the flames lick up the front slightly, especially as you first build the fire as it will be closer to the mouth if the oven than when it’s fully in use. This can mean the front panel can become darker in colour. But don’t worry, this is just soot and can be simply wiped clean with a damp cloth. If you find the soot proves difficult to remove you can use a little ‘Bar Keeper’s Friend’ which is readily available on Amazon.

Protecting Your Oven from the Elements

Of course, you can use your Igneus Pizza Oven all year round, and many of our customers do just that. If you’re keeping it outside during the winter months, we recommend you keep the oven covered with a waterproof cover. This protects the oven from rain, snow, and debris, helping to prevent damage and wear.

If you don’t plan to use the oven during the colder month, if possible we recommend keeping it in a shed or outbuilding, to ensure it remains fully dry and away from the harsh winter conditions.

Final Thoughts

We hope this article has helped answer some questions you might have had about cleaning and caring for your Igneus oven. If you require any information about any oven in the Igneus range, or any accessories that we’ve mentioned throughout this article which will help with the cleaning process, you can contact us on 01423 575885 or browse our full range of products here.

The post How to clean a pizza oven and maintain it appeared first on Igneus Pizza Oven.

Something we’ve covered before in quite a lot of detail here at Igneus is how your pizza oven is for more than just pizza. We’re often asked by people looking to buy an Igneus Pizza oven what kind of food they can be used for. The answer to that question is quite substantial, however one dish that always makes our list is a traditional Paella. It’s not something that many people immediately think of when it comes to pizza ovens, but boy it’s a game changer, and will keep you and your guests coming back for more! So, without further ado, let get into it…

Brief History of the Humble Paella

Paella is most certainly on the list of the world’s most famous dishes. In terms of the most popular culinary dishes by country it’s as synonymous with Spain as Pizza is to Italy, Boeuf Bourguignon is to France and Ramen is to Japan.

Valencia is well known as being the birthplace of the Paella. It’s one of the largest ports in the Mediterranean and has forever been one of the most important rice-producing areas in Spain. Much like Italian Risotto, Paella was originally a humble farmers’ or labourers’ food, owing to it consisting of predominantly rice which is and was a cheap commodity ingredient. Unlike Paella recipes of today which can often lavishly include seafood like mussels and prawns, the original Paella recipes included much more humble ingredients, basically anything that was to hand around the rice fields. For example, tomatoes, onions, beans and snails. It was often a lunchtime meal cooked over a wood fire and designed to keep the farmers satisfied and filled up for the rest of their working day.

It will come as no surprise that the reason seafood found its way into Paella recipes in the first place is because of the rich abundance of seafood in the waters off the coast of Valencia. It may be interesting to know that to this day, proper “authentic” Paella Valenciana doesn’t include seafood, and instead has a mixture of chicken, rabbit and snails, along with tomatoes, onions and green or white beans.

Although we like to be authentic in most ways here at Igneus, for our Pealla recipe we’ve gone for a more modern and indulgent approach, including seafood and chicken, rather than sticking to tradition! Sorry to any Valencians reading…

Ingredients (to serve around 6 people)

• 170g chorizo, cut into 3mm slices
• 1 large onion, diced
• 1 red pepper
• 3 cloves garlic finely chopped
• 125ml of dry white wine
• 4tbsp softened unsalted butter
• 4tbsp tomato puree
• 12 raw jumbo king prawns peeled & deveined
• 12 fresh mussels, cleaned
• 12 fresh clams, cleaned
• 6 chicken thighs, chopped in half, browned
• 50ml extra virgin olive oil
• 4 large vine ripened tomatoes, chopped
• 55g fresh or frozen peas (defrosted)
• 1/2 tsp sweet smoked Spanish paprika
• 1L fish or chicken stock
• 1/4 tsp saffron threads or powder
• 300g uncooked Paella rice
• 2 lemon wedges
• handful finely chopped parsley

Method

1. Preheat your Igneus Pizza Oven to ‘pizza temperature’ of approximately 400°C. This will come down to around 280°C as the paella cooks. Be sure to add wood to the oven as needed throughout the cooking process to maintain the approximate temperature of 280°C.

2. Add the chorizo to a paella pan or cast-iron pan, along with the olive oil. Place in the oven and cook until the oils start to release from the chorizo, and it starts to colour.

3. Once coloured, remove the chorizo from the pan, leaving just the oil. Then colour off the chicken thighs. Don’t worry about cooking the chicken all the way through, just add colour, remove and set aside.

4. Add the onion, red pepper and garlic to the pan, putting the chorizo back in too. Stir in with the chorizo and add back to the oven until softened. You may need to stir occasionally to stop the ingredients from catching.

5. Add in the white wine and stir. Add back to the oven until the liquid has reduced by around half. This deglazes the pan, taking all the flavour that’s stuck to the bottom of the pan and adding it to the liquid.

6. Once the wine has reduced, add in the softened butter and tomato puree and stir in until melted and combined into a velvety sauce. Next, add the fish/chicken stock, along with the saffron threads and smoked paprika. It doesn’t really matter which stock you use, either fish or chicken is fine, it’s your personal preference. Add back to the oven and bring it up to a simmer.

7. Now it’s time to add the rice. Pull the pan out of the oven and add the rice as evenly as you can. Rather than stirring in the rice, press it down into the liquid to submerge it. This ensures the bottom layer of rice gets a head start in cooking and allows the top later to crispen up slightly as per a traditional paella. Cover the pan with aluminium foil or a tight-fitting lid. Add back to the oven for 15 minutes, turning once at around halfway through.

8. Remove the pan form the oven once more, and now it’s time to add the browned chicken thighs back to the pan, placing them evenly on top of the rice. Next, add the mussels and clams. Make sure you place them hinge side down so they open up from the top and all the liquid that’s in the shell is released into the rice. Cover back over and cook for a further 5 minutes or until the mussels and clams have opened up.

9. Next, add in the king prawns, chopped tomatoes and peas and cook for a further 10 minutes, covered.

10. Finally, remove the paella from the pizza oven and set down. Scatter the chopped fresh parsley over the top and place the lemon wedges in between the other ingredients. Serve immediately.

Final Thoughts

We really hope you give this one a try, trust us, it’s more than worth the effort. Of course, an Igneus Wood Fired Oven can be used to cook a whole host of dishes. They really are more versatile than you might think. Even the smaller Minimo and Bambino ovens are capable of cooking more than just pizza. Of course, if you require any information about purchasing an Igneus Pizza Oven, you can contact us on 01423 575885 or browse our full collection of pizza ovens online here.

The post The Ultimate Wood Fired Paella appeared first on Igneus Pizza Oven.

Choose the Right Location for Your Pizza Oven

Selecting the perfect spot for your Igneus Wood Fired Pizza Oven is crucial for safety and efficiency. Ensure the oven is placed on a stable surface, away from flammable materials like dry leaves, or overhanging branches.

Adequate ventilation is essential as well, so position your oven in an open area to prevent smoke build up. This means not having the oven positioned under a canopy for example. Consider proximity to your kitchen for convenience but avoid placing it near high-traffic areas to reduce the risk of trips and accidents.

Setting Up

Proper setup of your Igneus oven is key to safe operation. If it’s the first time using the oven, start by assembling it according to the instructions included. Ensuring all parts are securely fitted. Position the oven on a heat-resistant base or stand. Get any accessories such as rakes / brushes and peels out and get them to hand before firing up the oven. Before your first use, conduct a test run to check for any issues and allow the oven to cure, which helps to prevent cracks and improves heat retention.

Prepping and Lighting the Fire Safely

Prepping and lighting the fire in your pizza oven requires caution. Use kiln dried hardwood for the best results, do not use treated or painted wood which can release harmful chemicals. Begin with small kindling and gradually add larger pieces to build a stable fire.

Always use long matches or a firelighter to ignite the kindling, and never use accelerants like gasoline. Ensure that the oven door is off when lighting the fire to allow for proper airflow. Once the fire is established you can put the door on to maintain heat if needed.

Temperature Control and Monitoring

Maintaining the right temperature in your Igneus Oven is essential for both safety and cooking quality. Use an infrared thermometer to accurately measure the oven’s internal temperature, aiming for between 400°C – 450°C. Adjust the fire and chimney damper to control the heat, adding more wood as needed to maintain the temperature. Avoid overloading the oven with too much wood, which can create excessive smoke and potentially hazardous conditions. Regularly monitor the oven to ensure it remains within the desired temperature range, making adjustments as necessary.

Using the Correct Tools and Equipment

Using the right tools and equipment is crucial for safe and efficient operation of your wood-fired pizza oven. Use heat-resistant gloves, a rake, and a sturdy brush for cleaning. Invest in a quality infrared thermometer to monitor oven temperatures accurately. Ensure all tools are made of durable, heat-resistant materials to withstand the high temperatures of the oven.

The tools that we sell here at Igneus are all made to a standard that can withstand the intense heat of the pizza oven. Proper equipment not only enhances safety but also improves your overall cooking experience as it makes reaching into the back of the oven that much easier.

Safe Cooking Practices

Safe cooking practices are vital to avoid accidents and ensure delicious results. Always preheat the oven to the desired temperature before cooking. Use a pizza peel to place and remove pizzas, keeping your hands away from the heat. Avoid wearing loose clothing or accessories that could catch fire. Keep a safe distance from the oven when it’s in use, and never leave it unattended. Be mindful of hot surfaces and use appropriate tools as mentioned above.

Food Safety Tips for Wood Fired Pizzas

Ensuring food safety when using your wood-fired pizza oven is crucial. Start by using fresh, high-quality ingredients and keep food items such as meat and fish in the fridge until needed. Cook poultry to 74°C and fish to 63°C. Meat such as lamb and beef are less high risk and should be cooked depending on your preference.

Avoid cross-contamination by using separate utensils, chopping boards and surfaces for raw and cooked foods. Always ensure to clean all tools and surfaces thoroughly after use.

Safety Precautions for Kids and Pets

Protecting kids and pets around your pizza oven is essential. Establish a safe zone of at least three feet around the oven, and make sure children and pets stay clear of this area. Supervise them closely when the oven is in use and never leave it unattended. Use barriers or gates if necessary to create a physical boundary. Educate older children about the dangers of the oven and the importance of staying away from hot surfaces.

Of course, here at Igneus we’d actively encourage you to get the kids involved with making pizzas, but depending on their age, it might be advisable to have them stick to stretching dough, adding sauce and toppings to the pizza, rather than getting near to oven itself.

Handling Ash and Embers

Properly handling ash and embers is crucial for safety. Always allow the oven to cool completely before removing ash. Use a metal shovel and bucket to collect the ash, ensuring no live embers remain. Store ash in a metal container with a lid, away from flammable materials, and dispose of it according to your local council’s regulations.

Avoid dumping hot embers on the ground, as they can ignite nearby combustibles. If you plan to reuse ash in your garden, make sure it is completely cool and free of any chemicals or food residues.

Final Thoughts

Ensuring the safety when using your Igneus Wood Fired Pizza Oven enhances both your cooking experience and the deliciousness of the food you cook in it! By following the advice in this blog, you can enjoy the art of wood-fired cooking while keeping you and loved ones safe. From choosing the right location and setting up properly to practicing safe cooking and maintaining your oven, each step is crucial. Remember, safety and food hygiene go hand in hand, ensuring your pizzas are as safe to eat as they are delicious. Happy cooking!

If you require any information about purchasing an Igneus Pizza Ovens, you can contact us on 01423 575885 or browse our full collection of pizza ovens online here.

The post The Ultimate Guide to Pizza Oven Safety appeared first on Igneus Pizza Oven.

From setting up the oven for its inaugural bake to mastering temperature control and maintenance procedures. We provide the guidance you need every step of the way. Whether you’re a novice exploring the world of wood-fired cooking or a seasoned pizza aficionado, get ready to elevate your pizza game.

How do I properly set up my pizza oven for the first time?

Setting up your Igneus pizza oven for the first time couldn’t be easier. Begin by selecting a stable, level surface, ensuring proper ventilation, (i.e. outside!). Place your oven on a heat-resistant stand or surface, away from flammable materials. We recommend allowing a minimum of 15cm from any surface at the back of the oven.

Before firing it up, give the oven a thorough inspection, checking for any loose parts or debris. Once assembled, you’re ready to start the curing process.

Curing an Igneus pizza oven is the process of gradually heating it to a high temperature to prepare it for cooking. This is vitally important so that the stone heats up gradually for the first time. This will help prevent it from cracking due to thermal shock. Timings vairy on the size of Igneus oven you are using.

1. Build a small fire in the oven using dry kindling. Let it burn for about 15-20 minutes, allowing the oven to gradually warm up.

• Gradually increase the size of the fire, adding more wood as needed. Let the fire burn for another 5-10 minutes, ensuring that the oven reaches higher temperatures.

• Once the oven is up to temperature, maintain a consistent high heat (around 400-500°C). This helps to cure the oven’s interior and burn off any residual chemicals from the manufacturing process.

• After the curing process, allow the oven to cool down completely before using it for cooking. This can take several hours or even overnight, depending on which Igneus Oven you have.

How do I control the temperature inside the oven?

Controlling the temperature of your Igneus pizza oven is crucial for achieving perfect pizza. Start by adjusting the airflow using the oven’s door vents or chimney damper to regulate oxygen flow and therefore the intensity of the fire.

For higher temperatures, open the vents wider to allow more oxygen in, increasing the heat. Equally, for lower temperatures, partially close the vents to reduce airflow and lower the heat. To get an accurate measurement of the temperature of the oven, refer to the built in thermometer.

How long does it take to reach the cooking temperature?

The time it takes for your Igneus pizza oven to reach optimal cooking temperature depends on factors such as which oven you have, ambient temperature, and wood type. Generally, it takes about 15 to 30 minutes for the oven to heat up sufficiently to cooking pizza. Monitor the built-in thermometer or use an infrared thermometer to gauge the temperature. Once the thermometer reads around (450°C) or higher, your oven is ready to cook pizzas to perfection. Also be mindful that the stone doesn’t heat up at the same rate as the oven’s ambient temperature, so use an infrared thermometer to accurately measure this. Aim for 350-400°C for the stone.

What are some top tips for achieving perfect pizza?

Achieving the perfect pizza in your Igneus pizza oven requires attention to several key factors. First, ensure the oven is properly preheated to around 450°C for optimal cooking conditions. Use high-quality pizza dough, hand-stretched to a uniform thickness, and lightly flour the peel to prevent sticking. Rotate the pizza regularly with a turning peel to promote even cooking and prevent burning.

Experiment with different toppings and cooking times to find your ideal texture and flavours, but a rough rule of thumb is less is more when it comes to toppings, and 60-90 seconds should be enough to achieve the perfect cook on your pizza.

Check out one of our previous blogs for even more tips: Tips & Tricks to Elevate Your Pizza Game.

How often should I clean my Igneus pizza oven, and what is the best method for cleaning?

Regular cleaning is essential to maintain your Igneus pizza oven’s performance and prolong its lifespan, but it’s much easier than you might think! After each use, remove ash and debris from the oven floor using a brush or rake.

For stubborn residues, scrape gently with a metal scraper, the brush away the debris. Owing to the super high heat these pizza ovens can reach, any spills or toppings that have accidently dropped on the floor of the oven are quickly carbonised, and can easily be swept away.

Periodically inspect the chimney and vent openings for obstructions, clearing any buildup to ensure proper airflow.

Avoid using harsh chemicals or abrasive cleaners, as these can damage the oven’s interior surfaces. Also, never use water or any liquid inside the oven. The stone is made of a porous material and will absorb the moisture.

How can I prevent my Igneus pizza oven from smoking excessively during use?

Excessive smoking in your Igneus pizza oven can be caused by various factors, including wet or unseasoned wood, poor ventilation, or insufficient airflow. To minimise smoke, use properly seasoned hardwood such as kiln dried silver birch and avoid adding too much wood at once, which can smother the fire.

Ensure the chimney and vent openings are clear of obstructions, and adjust the airflow by opening or closing the damper as needed.

Can I cook foods other than pizza in my Igneus oven?

We’ve said it before, and we’ll say it again, and again… and again… an Igneus Pizza Oven is for so much more than just pizza! Its high temperatures and even heat distribution make it perfect for cooking a variety of dishes. You can grill vegetables, meats, and seafood, adding a delicious smoky, wood fired flavour to almost anything.

Additionally, you can bake bread, roast chicken or turkey, and even cook desserts like cookies or soufflés!

Although the high temperatures are perfect for a wide range of dishes, your Igneus oven can also make casseroles, curries and chillies on a lower heat. Allow the flames to subside and the oven temperature to drop to the 200°C – 250°C range, and due to the high performance insulation, your oven will stay at the perfect temperature for long, slow cooking.

Final Thoughts

We hope this article has been useful in answering some of the common questions around using and maintaining your Igneus Wood Fired Oven. Of course, our team are always on hand should you have any further questions we haven’t covered. Equally, if you’re yet to purchase your new pizza oven and would like some further assistance, give us a call on 01423 575 885 or email us your query at sales@igneuswoodfiredovens.com.

Thanks for reading,

Team Igneus!

The post Q&A: Common Questions About Using and Maintaining Your Igneus Pizza Oven appeared first on Igneus Pizza Oven.

1.  Preheat

Before we jump into the huge variety of foods you can grill using your pizza oven, it’s important to start at the very beginning. Be sure to give it plenty of time for your pizza oven to reach the desired heat.  This won’t be as hot as if you were making pizza as the foods you’re likely to be cooking will take slightly longer than the 60 seconds needed to make a pizza. For this reason, you want to aim to get your pizza oven in the 250°C – 300°C temperature range. This will ensure you still get that gnarly char to your food but stop the outside from burning before the inside is cooked.

It’s also important to preheat your pan as well as your oven. For example, if you’re cooking a steak, you don’t want to put the meat into a cold cast iron pan because you won’t achieve the perfect seared, caramelised crust on the meat. Cast iron pans are the best type of pans to use in your pizza oven because they can withstand the high, direct heat and they retain their temperature for a long time.

2.  Sizzle and Sauce

No matter what you’re firing up your pizza oven for grilling food, you can accentuate the taste with some simple seasonings.

Meats

For succulent meats, consider marinades or rubs to infuse flavour deep into the meat. From classic BBQ blends to zesty citrus marinades, the options are endless. Remember, less can often be more; a delicate balance ensures the natural flavours shine through. We also love keeping it simple with pink Himalayan rock salt, cracked black pepper, olive oil and some simple mixed herbs on our meats! The high intense heat from the oven will of course keep the juices in any meat because of the quick cooking it invokes, much like BBQ cooking

Fish

Delicate fish requires a gentle touch. Opt for citrus-based sauces or herb-infused oils to complement without overpowering the fish. A sprinkle of sea salt, cracked black pepper and fresh lemon slices can work wonders, enhancing the natural sweetness of the fish.

Vegetables

Elevate vegetables from mere sides to star attractions with bold seasoning blends or herb-infused oils. Don’t shy away from experimenting with different combinations – from smoky paprika to fragrant rosemary.

3.  Direct vs Indirect Heat

Understanding the distinction between direct and indirect heat is pivotal in harnessing the full potential of your Igneus Pizza Oven. Direct heat involves cooking food directly next to the flames, perfect for achieving that coveted char and caramelisation on meats and vegetables. This method is ideal for grilling food requiring a quick sear or crisp exterior. On the other hand, indirect heat involves placing food away from the flames, allowing for slower, more controlled cooking. This method is a game-changer for delicate foods like fish such as whole seabass, or larger cuts of meat like a thick 16oz ribeye, ensuring they cook evenly without burning

4.  Get Creative

Your Igneus Pizza Oven holds the potential for you to cook a huge array of foods. If you’re struggling for ideas, here’s a few of our favourites:

• Grill Mediterranean vegetables, which caramelise beautifully on the grill and add a smoky depth to your dish. Bell peppers, courgettes, aubergines, mushrooms and asparagus are popular choices, especially combined with garlic, spices and mixed herbs. Peppers in particular will blister on the outside and come out soft, sweet and juicy.

• Sear up a steak with garlic butter! As with chicken, the heat from the flames crispens the skin whilst leaving juicy tender meat within.

• Crack out the sauces and salsas for your grilled fish. Salsa Verde is an excellent accompaniment for Shrimp, squid, or scallops! You could even opt for larger fresh fish such as Seabass, Salmon, Trout or any white fish in fact. The heat from the pizza oven will impart a chargrilled smoky taste like no other. But as above, remember not to have the oven too high when cooking fish as it’s super delicate and can dry out easily.

• Experiment with sauces and marinades, such as grilling pork ribs in a smoky, sticky barbecue sauce.

• Baste meat, poultry or even seafood like lobster tails with butter/oil to prevent them from drying out!

5.  Get all the Best Gadgets

You can use accessories such as the digital infrared thermometer to ensure your pizza oven is at the precise temperature you need to succulently grill meat and fish. Regardless of what you cook, you’ll also need our cast iron pan sets. Due to their durability they can withstand high, direct heat. This allows you to grill meats far quicker, and produce dishes that will have your mouth salivating at the smell as they sear and cook. They also require less cleaning and become more non-stick with use!

Unlike when cooking pizza when you can visually tell when it’s ready to take out of the oven and enjoy, grilling food such as meat and fish is slightly more complex. It can be sometimes difficult to know if the inside of your steak is perfectly to your liking, or whether a good vet could resuscitate it! For that reason, we highly recommend the Meater 2 Plus Wireless Smart Meat Thermometer which completely removes all the guesswork. It’s highly heat resistant and can withstand temperatures of up to 550°C so you can happily leave it in your oven while your food cooks. Then you get a notification on your phone when your food is at the desired level of cooking.

Can we help you get ready to grill this summer? Contact us on 01423 575885 or browse our full collection of pizza ovens online here.

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Aesthetics

Wherever your outdoor cooking area is situated, it needs to be aesthetically pleasing both for you and anyone you plan to cook for. Is it time to build a veranda or decking to overlook the grass, flowers and wildlife on a cool spring or summer evening? Do you have a patio area at the top of the garden which overlooks the rest? Do you have an area that allows you to appreciate the unobstructed night sky as a fire roars away? Of course, you’ll also need to consider the practicality of where your outdoor cooking area is situated for ease of access etc.

Other factors to consider are the proximity to water, gas and electric supply. You could however, navigate around this by investing in a wood fired pizza oven to really go back to basics!

Placement

Regardless of what you intend to cook on in your outdoor space, it’s important to consider incorporating at least partially covered spot. Not only will this protect from the rain if the typical British weather takes a turn on a hot summer’s day, it can also help prevent the wind from causing pizza oven or BBQ flare ups, which can affect the temperature of your outdoor oven or be a safety hazard. Also consider sun/shade placement for when the summer temperatures kick in.

You will also need a level surface, so a patio area or decking can be an ideal spot to enjoy the most of eating outside. Our pizza ovens can be accompanied by pizza stands so you can raise this off the ground if you have younger children and pets.

Size

When you’ve taken into account where best to situate your outdoor cooking area, you’ll need to look at appliance options that fit into your desired area. This is why versatility is so crucial. Of course as a pizza oven retailer, we’re a little biased but what’s not to love about a pizza oven that not only cooks pizza but so much more? You can sizzle steaks. Slow roast a brisket. Have a Mediterranean evening by grilling fresh fish, vegetables and meats in our cast iron cookware.

You need to be able to make the most of your space, so a pizza oven gives you almost unlimited cooking options, leaving you free to focus on your outside décor. Don’t worry if you only have a small patio or decking area. We have pizza ovens ranging from the Minimo which can be easily cleaned and stored in the shed to larger ovens such as the Classico which can become a permanent feature of your garden.

Decor

Aside from lighting, a seating area and drinks station you may also want to think about how best to decorate the cooking area itself. You could opt for topping stations which will help keep your food fresh even into the heat of summer, keeping any pesky insects away.

Designed in stainless steel, they will blend seamlessly into most outside décor themes and beautifully into natural surroundings. This also allows everyone to choose their own toppings or pick beautifully seared BBQ food themselves, taking the strain off your hosting. As we specialise in wood fired pizza ovens, we can testify to how beautiful a rustic pile of kiln dried silver birch adorns any setting where a pizza oven is placed.

Versatility

Whilst not normally part of an outdoor guide, another factor you should consider is how you can use your outdoor cooking equipment elsewhere! Whilst it is true that the Classico which is one of our more permanent, larger pizza ovens would be quite heavy to move, we do have smaller options that you can take anywhere! The Minimo weighs in at just 20kg, so if you were looking for a more versatile option you could mount this on an outdoor countertop when at home and easily fold it down for beach trips, camping or festivals! Similarly at 35kg, but broken down to 20kg when removing the firebricks, the Bambino is also portable. If you want to be outside and enjoy the warmer weather, why not enjoy outdoor cooking anywhere?!

There is a lot to consider when it comes to creating the perfect outdoor cooking area, so when it comes to your outdoor cooking appliance at least, we’re here to help. You can visit us in store, ring us on 01423 575885 or use our contact form.

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Imagine a crispy, golden crust adorned with succulent turkey slices, nestled among the savoury perfection of pigs in blankets. But that’s not all – the pièce de résistance comes in the form of rich, gooey Brie, adding a luxurious touch that will leave your taste buds dancing. And let’s not forget the sweet yet tart notes of cranberry which balances perfectly with the meaty and creamy notes of the turkey, pork and brie.

This recipe is ideal for those looking for something a little bit different to do with Christmas Dinner leftovers. No more boring boxing day sandwiches or mountains of turkey curry, no, no, no! This one is sure to wow your friends and family, so whether you’re hosting yet another gathering, or simply looking for an excuse to fire up your Igneus Pizza Oven over the festive period, this one is for you!

Pizza Oven at Christmas, really?

One of the most common misconceptions with regards to pizza ovens is that they’re just for summer! Well, in our view this couldn’t be further from the truth! Your Igneus Pizza Oven can be used all year round, even in the snow! So, if we’re lucky enough to be blessed with a white Christmas this year, that’s no excuse not to try this delectable treat. Your pizza oven will take around 15-20 minutes to come up to temperature and then just around 90 seconds to cook the pizza. All the prep and building of the pizza can be done in the warmth inside, with maybe a Christmas tune or two blasting out in the background! So, without further ado, let’s get to it…

Ingredients

Dough

• Igneus 00 Flour Dough Recipe (makes 6 x 10” pizzas) – Click here to see the dough recipe

Tomato Pizza Sauce

• 2x 400g Tins San Marzano DOP Plum Tomatoes
• 6 tbsp Good Quality Extra Virgin Olive Oil
• 1-2 tsp Oregano (Fresh if you can get it, dried if you can’t)
• 3-4 leaves Fresh Basil (torn)
• 1 tsp Kosher Salt

Toppings

• 300g Cooked, Shredded Turkey (use a mix of white and brown meat)
• 20 Mini Pigs in Blankets, cooked.
• 200g Brie, sliced
• 4-6 tbsp Cranberry Sauce
• Oregano
• Olive Oil

Method

Step 1

Follow the Igneus 00 Flour Dough Recipe and prove in advances so it’s ready to go.

Step 2

For the tomato sauce, pour the tomatoes into a bowl. Squish the plum tomatoes with your hands until they break up and resemble a ‘saucier’ consistency. If you prefer your sauce to be super smooth, you can use a food processor to purify it.

Step 3

Add in the remaining tomato sauce ingredients and mix well. Put the sauce in the fridge for at least an hour before you use it, to enable the flavours to marry together.

Step 4

About half an hour before you plan to launch your pizzas, get the dough out of the fridge so that it can come up to room temperature. This makes it easier to shape and stops it from springing back.

While the dough is coming up to room temperature, it’s time to fire up your Igneus Pizza Oven. Depending on outside temperatures, this should take around 20 minutes. You’re aiming for around 450°C.

Step 5

Now, back to the pizza. Shape your dough using the tips of your fingers, rather than a rolling pin. This ensures you don’t knock the air out of the dough, so you get a lovely puffed-up crust. Don’t worry if you don’t get your pizza perfectly round, who cares?!

Igneus Pro Tip: We recommend using semolina on your working surface. The semolina acts like tiny marbles which helps the dough slide on and off your launching peel.

Step 6

Add a small ladle of tomato sauce into the centre of the dough. Work in a circular motion towards the edge of the pizza, leaving around 2cm for the crust to form.

Step 7

Time to add the toppings. Start with the sliced brie, then the shredded turkey and then the sliced pigs in blankets. Dot teaspoons of cranberry sauce sporadically around your pizza, followed by a liberal sprinkling of either fresh or dried oregano. Finally drizzle with a glug of olive oil and you’re ready to launch!

Step 8

Cooking a pizza in an Igneus Pizza Oven is quick, so keep an eye on the pizza as it cooks. Carefully turn the pizza using an Igneus Turning Peel about halfway through the cooking process to ensure even cooking.

When the brie is melted, lift the pizza towards the roof of the oven for around 10 seconds to give a golden finish to the pizza, and help the crust to take on the classic leopard spotting.

Step 9

Slice and enjoy!

Conclusion

We hope you agree that this recipe is a much better use of all your Christmas dinner leftovers then just bunging it all in a sandwich! If you do try this one, or another other recipe over the festive period, we’d love to see them, so tag us into your creations on social media.

Thanks for reading and have a fantastic Christmas,

Team Igneus!

The post Christmas Pizza Recipe appeared first on Igneus Pizza Oven.

Type of Pizza Oven (Portable or Built-In)

The first decision to make when buying an Igneus pizza oven is whether you want a portable or built-in model. Portable ovens are ideal if you have limited outdoor space or if you plan to move the oven around frequently. They are also great for camping trips and outdoor events.

On the other hand, built-in ovens offer a more permanent and integrated solution for your outdoor kitchen setup, providing a sleek and seamless appearance. Both are aesthetically pleasing and come in a range of colours and designs.

Fuel Types

There are only two types of fuel when it comes to pizza ovens, wood fired and gas fired. At Igneus, we specialise only in wood fired pizza ovens due to their incredible aroma, aesthetic appeal of watching the flames and most importantly the charred smoky taste it adds to the pizzas. Wood fired ovens caramelise the sugars in the dough helping to give its golden brown charred texture, taste and smell. You can check out our wood bundle which includes kindling, firelighters and a bag of kiln dried silver birch wood to up your pizza making game here. We always say you cannot replicate the flavour of traditional wood fired pizza, but it also depends on your lifestyle whether you choose wood fired or gas. Gas of course is more convenient with touch button start, but wood fired ovens with practice are so much more rewarding.

Ease of use and maintenance

All of our pizza ovens are designed to be easy to use and maintain. Typically speaking, gas fired pizza ovens tend to just require the gas canister to be connected to the pizza oven prior to lighting. Wood fired pizza ovens are similarly easy. You start by stacking kindling and firelighters to make a base for the fire, slowly adding our kiln dried wood as the fire grows in heat.

Our pizza oven range is capable of reaching at least 400°. Once the pizza oven has reached the desired temperature, it’s time to cook! Heat up times typically take as little as 15 minutes for portable pizza ovens and around an hour for built-in pizza ovens. Giving you plenty of time to prepare your dough, sauce, cheese and toppings.

Cleaning is also remarkably simple. Simply let the fire die out and allow the embers to cool before raking up the ashes and embers. You can also brush it out after to ensure no debris is left for your next pizza making session! Our rakes and brushes start from just £19.99 and if you’d like toto your pizza making abilities to the next level you can also check out our accessories including pizza peels here.

Budget

Whilst one of the most important factors you may have is budget, we would recommend looking at what it is you are looking to get out of a pizza oven as the determining factor. Our pizza ovens begin at £299.00 for the Minimo, going up to £3149.00 for the Ceramiko Pro 1200, so you can see there’s a vast scale in terms of price point.

We have a range of pizza ovens for different uses, sizes, capacities, the types of food you can cook and compatible accessories depending on your needs which we’re more than happy to discuss with you when making your purchase.

The type of food you plan to cook

While pizza is the star of the show, an Igneus Pizza Oven can cook a wide range of dishes beyond just pizzas. Whilst our portable range focuses on providing you with pizza in the outdoors (although there really is nothing stopping you from cooking more than just pizza in our portable ovens), our most popular pizza oven, the Igneus Classico and the Pro Range are capable of cooking so much more as they have the capacity to easily fit multiple baking trays. Other foods you can cook in a pizza oven include:

• Roast Meats
• Lasagnes
• Vegetables
• Garlic Bread
• Bruschetta
• Fish dishes
• Wedges, roast potatoes and jacket potatoes

So, if you would like a greater variety of food you can cook using a wood fired oven, a mid-range to upper price range option may be more suitable for you.

What accessories would I need?

We would recommend an accessory bundle regardless of your choice of pizza oven. For seamless clean-up we always advise a brush and rake. The rakes and brushes are 120cm allowing you to reach the back of your pizza oven with ease once it has cooled down.

You can also choose from stainless steel and anodised aluminium 14” pizza peels and 120cm turning peels – ensuring you look like a master chef as you serve up your pizza. Or, you could benefit from buying all of the above in our elite accessory bundle here.

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