No matter how much you are wanting to spend, we have some fantastic gifts at a variety or price points. On our website we have pizza ovens, pizza oven accessories, food bundles, fuel bundles and even the faithful gift-card.

Lets start off our pizza oven gift guide with accessories…

Pizza Peel

An absolute essential for anyone with a pizza oven is a pizza peel. Peels allow you to easily place the pizza in and out of the oven. We have two options: standard or pro peel. Our peels are 12″ in size – which means they should fit in most pizza ovens.

Shop Peels

Heat Resistant Gloves

It is so important to keep yourself safe whilst using a pizza oven due to the heat they produce. Heat resistant gloves can protect your hands and forearms whilst operating the pizza oven. They also make a fantastic stocking filler!

Shop Heat Resistant Gloves

Cast Iron Pans

A great way to unlock what you can cook in a pizza oven is by using cast iron pans. We have a 3 part cast iron bundle which includes a frying pan, skillet pan and casserole pan. Cast iron pans are so durable and so long as you take care of them, they will last a long time.

Shop Cast Iron Cookware

Dough Proofing Containers

One thing that helps with the pizza making process is using dough containers. No matter if you are making fresh dough or using pre-made dough – it will need to prove. We stock Babadoh Proofing Containers that allow your dough balls to prove in individual containers.

Shop Babadoh Containers

Kindling Cracker Original

When you have a wood fired pizza oven or log burner, something you will always be needing is wood. However logs aren’t always the right size. The Kindling Cracker Original is a safe way to chop down your logs without having to use an axe. You can even save some money when you buy the bundle!

Shop Kindling Cracker

Infrared Digital Thermometer

A must-have accessory for pizza oven owners is an Infrared Digital Thermometer. While many pizza ovens come with built-in thermometers, these typically only measure the overall ambient temperature. An infrared thermometer, however, ensures accurate readings of the pizza stones for perfect cooking results.

Shop Infrared Thermometer

Does your loved one already have lots of pizza oven accessories?

Fear not – we have some alternative bits you could gift them…

Luxury Pizza Gift Box

Our Luxury Pizza Gift Box features a selection of premium pizza ingredients, including Caputo 00 Flour, Mutti Pizza Sauce, Caputo Dry Yeast, Truffle Dust, Hot Honey, Chilli Flakes, and a dough cutter. It’s the perfect gift for any pizza enthusiast!

Shop Luxury Gift Box

We also sell these ingredients separately as well as some delicious pre-made Neapolitan and Gluten Free Dough Balls.

Pizza Oven Wood Bundle

For those with a wood-fired pizza oven, our Pizza Oven Wood Bundle is ideal! It includes two bags of kindling, a bag of kiln-dried hardwood logs, and natural firelighters. Fuel is an essential for any wood-fired oven, and this bundle has you covered!

Shop Wood Bundle

e-Gift Card

Finding the perfect gift can be challenging, so why not make it easy with an e-Gift Card? Simply choose the amount, and let them pick exactly what they want. It’s a stress-free way to give a thoughtful gift!

Shop e-Gift Card

Does your loved one need/ want a pizza oven?

Here are some of our pizza oven bestsellers…

Igneus Minimo

Portable Wood Fired Pizza Oven

The Igneus Minimo is our most affordable pizza oven. It is fully portable and cooks a 12″ pizza in 60 seconds. It’s a great introductory pizza oven and doesn’t take up a lot of space! We even have some bundles which save you some money.

Shop Igneus Minimo

Igneus Classico

Family Sized Wood Fired Pizza Oven

The Igneus Classico is our best-selling wood-fired pizza oven, known for its incredible versatility. It can cook two 12″ pizzas or two roasting trays at the same time. With the Classico, you can effortlessly bake, roast, BBQ, smoke, and slow-cook your favourite dishes.

Shop Igneus Classico

Igneus Pro 750

Professional Wood Fired Pizza Oven

The Igneus Pro 750 is great for light commercial use or home use. It can be used 12-15 hours per week and can cook four 12″ pizzas in 60-90 seconds.

Shop Igneus Pro 750

We hope you find this pizza oven gift guide helpful and if you need any help call us on 01423 575 885.

The post Pizza Oven Gift Guide 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.

Shop Pizza Ovens

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.

This is our biggest sale yet! You can save up to £363 on selected pizza oven bundles.

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Classic Wood-Fired Full English Breakfast

Let’s start with a classic, shall we? Who doesn’t love a full English breakfast, especially on a cold, crisp Autumn morning. In fact, scrap that, a full English breakfast doesn’t even have to be for breakfast – it’s a thing to behold at any time of the day! Grab yourself all your favourite fry up ingredients, and a quality cast iron pan to cook it all in. We recommend starting with the meat, i.e. the bacon and the sausages. Once they’re cooking away, you can start to add the mushrooms, fresh tomatoes, and eggs to the pan. Don’t be worried about using the same pan here. Not only does it make your life easier and creates less washing up, it also means the wonderful flavour of the bacon fat is used to cook the other ingredients – meaning your breakfast is even more tasty! If you’re making toast to go alongside your full English, check out this Toast Iron here.

The ideal oven temperature for this one is around 180°C.

What you’ll need

• Olive oil
• Quality pork sausages
• Rashers Good quality bacon
• Eggs
• Tin baked beans
• Tomatoes
• Mushrooms
• Bread (for fried bread or toast)

Wood Fired French Toast

Who doesn’t love a bit of French Toast? Yes, it’s an indulgent treat, but hell, if you’re going to fire up the pizza oven to make breakfast, you might as well make it naughty, hadn’t you? This one’s also great for getting the kids involved too as they love to get their hands in the mix and dipping in the bread. We always recommend you use good quality fresh bread for this, cut into half inch slices. Whole wheat bread works well, but if you like yours to be extra sweet you could also use brioche.

For the batter mix whisk together eggs, milk, maple syrup, vanilla extract, salt, sugar & cinnamon. Submerge each slice of bread into the mix, and let the slices soak up the mixture for 5 minutes or so. The idea is you leave it just enough time for the bread to soak up the mixture without it going so soggy that you can’t handle it.

Add butter to as cast-iron pan and heat through in the oven. You’ll want the oven temperature to be around 180°C. Top the soaked bread with berries of your choice. We like to use blueberries. Then add to the pan and bake until golden brown.

What you’ll need

• Bread
• Eggs (2 large)
• 120ml Milk
• 40ml Maple syrup
• Vanilla extract (1 teaspoon)
• Ground cinnamon (1/4 teaspoon, optional)
• Sugar (1 tablespoon, optional for added sweetness)
• Butter (for frying)
• Salt (a pinch)
• Fresh berries of your choice

Wood Fired Waffles

Before we start, it has to be said you’ll need a waffle pan for this one. Luckily, we sell them! So, you can check them out here.

Waffles look way more impressive than they actually are, so if you’re after impressing your friends and family with a show stopping breakfast that looks like you’ve put in way more effort than you have – this is one for you!

To make the mix, simply whisk all the ingredients together and leave to stand at room temperature for around an hour. Then pop the mixture in the fridge. A nice little tip is to make the batter mix the day before you need it and keep it in the fridge overnight. It makes for a better flavour and lighter texture to your waffles.

Bring the batter mix out of the fridge before you fire up the oven. This will give it enough time to come up to room temperature. When your pizza oven is up to temperature, lightly oil the waffle pan, and heat it up in the oven. Add a ladle of batter mix to the preheated pan, then close it and add it back to the oven. The waffles will take around 3-4 minutes to cook through.

The beauty of waffles is they can be served with either sweet or savoury toppings. If you’re making your waffles savoury, just omit the sugar from the mix. We like to serve our waffles with Greek yogurt and fresh fruit. Nutella and whipped cream goes down a treat with the kids though!

What you’ll need

• 250g plain flour
• 15g sugar
• 10g baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 450ml whole milk
• Melted butter
• 5ml vanilla extract

Final Thoughts

We hope you give one of our breakfast pizza oven ideas ago. As ever, we’d love to see your breakfast creations, so tag us in on socials! Watch our ovens in action on our YouTube Channel.If you require any information about any oven in the Igneus range, or any accessories that we’ve mentioned throughout this, you can contact us on 01423 575885 or browse our full range of products here.

The post Breakfast Ideas to Make in Your Pizza Oven appeared first on Igneus Pizza Oven.

Margherita Pizza

What better place to start that a classic Margherita. A proper, wood fired Margherita pizza is a thing of beauty, and its simplicity means there’s no hiding place! The fresh flavours of the tomato, aromatic basil and creamy mozzarella pair perfectly with a dry white wine such as a crisp Italian Pinot Grigio. The clean, refreshing flavours of the Pinot Grigio balance out the richness of the cheese and olive oil that you might drizzle over the top of your finished pizza.

Pepperoni Pizza

Next on our list has to be pepperoni. The world’s most popular pizza topping, and one that would unlikely be missing at your next pizza party. That is of course unless you want to run the risk of upsetting your guests! Pepperoni has a bold and spicy flavour, and quite a high fat content which requires a wine that is capable of cutting through. It’s also a delicate balance of pork and beef, meaning we need a wine that marries well with both those meats, as well as the blend of spices of cayenne pepper, star anise, garlic and paprika. There’s certainly a lot going on!

We think Zinfandel does the job perfectly well in standing up to the complexity of flavours in pepperoni. The rich, fruitiness of the wine balances out the spicy and saltiness of the pepperoni really well, without taking away any of the flavours. The tannins in Zinfandel also manage to cut through the fat content of the pepperoni, which gives an overall cleanness to the pairing.

Meat Pizza

Sticking with the meat theme. Whether you’re topping your pizza with spicy Italian sausage, pulled or ground beef, chicken, ham or bacon, sometimes you need a wine that’s capable of standing up to the richness of the meats. We think a red wine such as a Merlot does the job really well. Merlot’s smooth, velvety tannins and fruity, somewhat sweet flavours balance the richness perfectly, especially if there’s a spice element to the pizza as well. If your meat pizza has a sweeter flavour, for example with ingredients like caramelised onions, honey or even BBQ sauce, a Merlot might not be the best option. Rather, we’d recommend a bold Malbec that has a robust structure and deep, smoky undertones to complement the savoury, charred meat.

Pizza Bianca

Classic ‘white’ pizza, often adorned with a creamy base and different kinds of cheeses, such as mozzarella, ricotta, or even gorgonzola. By its very nature, pizza Bianca tends to be incredibly rich and indulgent, and its creamy make-up means you need a drink that cuts through. We like to mix things up when it comes to pizza Bianca and go for a sparkling wine or Prosecco. The light bubbles and subtle acidity of Prosecco cuts through the richness of the pizza and balances out the creaminess and acts as almost a palate cleanser.

Veggie Pizza

Vegetarian pizza tends to have an assortment of vegetables which at times can be confusing on the palate. Whether it’s a combination of peppers, onions, courgette ribbons, olives or mushrooms, there’s often a lot going on. What this tends to result in is, one: a delicious pizza, and two: a sommeliers nightmare! One wine we always turn to when there’s a lot of competing flavours, is Sauvignon Blanc. It’s crisp and high in acidity which complements the sweetness of the cooked veggies. A good quality Sauvignon Blanc really can withstand whatever you throw at it!

Final Thoughts

So, there we have it. The next time it’s your turn to host a pizza party, you can really impress your mates by having a decent selection of wines for them to sample. As well as a bucket of beers as well for the traditionalists out there!

As ever, If you require any information about any oven in the Igneus range, or any accessories to make your pizza making journey a little easier, you can contact us on 01423 575885 or browse our full range of products here.

The post Pairing Wines with Your Wood Fired Pizzas 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.

Here at Igneus, we’re passionate about wood fired cooking. That’s why all the ovens in our range are solely wood fired. Not a gas canister in sight! In this blog, we’ll look at the benefits of wood fired cooking. Not just for pizza, but all kinds of food.

Flavour!

Why do you think chefs around the world still use wood as a method of cooking, when there’s all these modern methods available that are both quicker, more convenient and cleaner? Of course, you know the answer. It’s all about flavour. No other cooking method comes close to emulating the smoky, charred flavours and gnarly textures that you get with wood fire.

The difference between a piece of meat or a whole fish for example, that’s cooked in a wood-fired oven opposed to a conventional oven is massive. And the same goes for pizza to a certain degree.

We’re often asked about the pros and cons of wood-fired pizza ovens compared to gas-fired pizza ovens. The one thing that stands out above all else is the difference in flavour. Of course, if all you require is a quick, convenient method of cooking, there’s nothing at all wrong with gas pizza ovens. But if you want the real thing; that authentic, smoky flavour, you really cannot beat an Igneus Wood Fired Pizza Oven.

Bring Out Your Inner Caveman

Speaking of the real thing, one key benefit to wood-fired cooking that simply can’t be overlooked is the feeling and enjoyment that you get when going through the whole process of building the fire, nurturing the flames and cooking your chosen ingredients using this humblest of all techniques.

You really do channel the energy of your inner caveman! And let’s face it, having an excuse to play with fire (safely of course!) is just brilliant.

Speed!

No one likes waiting for food, do they? Wood-fired pizza ovens reach insanely high temperatures, often exceeding 500°C. When cooking pizza for example, you can have a Neapolitan pizza in and out in as little as 60 seconds. Talk about fast food! Even when cooking food other than pizza, whereby you’ll likely use a slightly lower temperature than 500°C. The intense heat still cooks meat and fish incredibly quickly.

Health Benefits. Really?!

Aside from the difference in flavour and taste that wood-fired cooking gives you, there’s also health benefits associated with it too. The speed element mentioned above plays a large part in this. The fact that food is cooked quickly means that nutrients and antioxidants are retained, rather than being lost in the cooking process. It’s a scientific fact that the longer that foods are cooked, the more nutrients are lost. This is especially true of fruits and vegetables. Yes, you can cook fruit and veg in a wood fired oven too!

Another consideration is that when cooking using wood fire, not a lot of extra cooking oils and fats are needed. Compare that to frying foods like chicken, steaks and fish, whereby you’d likely add in oils and butter in order to achieve the desired caramelisation. The intense heat of a wood fired pizza oven renders fat down quickly, meaning no extra fat needs to be added.

Final Thoughts

So, there you go. In case you needed any more convincing that a wood-fired pizza oven is a worthy investment, we hope we’ve managed to convince you that it absolutely is! Of course, it can be sometimes easier to use gas, or a conventional oven, but nothing at all beats the rugged authenticity of cooking with wood.

If you require any information about the Igneus range, contact us on 01423 575885. Or browse our full collection of pizza ovens online here,/u>.