1. The Oven Floor is Too Hot

Let’s start with one that’s not always so obvious. Burning the undercarriage of your pizza is deceptively easy to do, mostly owing to the fact that it’s hard to know what temperature the floor is running at without an infrared thermometer. The floor of the oven always runs at a different temperature to the ambient air temperature (which is what’s displayed on the built in thermometer on your Igneus Oven).

The temperature you want to aim for on the stone is around 350°C. This gives a perfect temperature to cook the pizza from underneath quickly, but not so hot that it’ll burn before the top is cooked. After you’ve heated the oven and moved the wood to the back of the oven, it’s important to allow the floor temperature to settle before cooking.

2. Incorrect Pizza Positioning

This one is a common mistake, but thankfully, it’s super easy to fix. It’s all about how you launch the pizza and where you position it on the stone. A common cause of the crust that’s nearest the edge of the pizza burning is that it’s too close to the flames. You want to aim to position the pizza in the centre of the stone, far enough from the fire so it doesn’t burn, but not too close to the mouth of the oven where the temperature is lower.

3. Not Turning the Pizza Often Enough

Cooking pizza in a wood-fired oven is hands-on and fast! You can’t launch it and then turn your back on it to grab a beer. It can be cooked in as little as 60 seconds, and because of the nature of the oven’s design, the pizza needs to be rotated so it cooks evenly. Just five seconds can be the difference between perfect leopard spotting and acrid burnt dough.

It’s good practice to turn the pizza little and often, around every 15-20 seconds. Small, regular rotations keep the heat balanced across the pizza and prevent any single area of the dough from taking the oven’s full heat for too long a period.

4. Ingredients that Burn Too Easily

Dough ingredients that are often listed in recipes can work really well in a domestic oven, butcause your crusts to char too quickly in the high, intense heat of a wood-fired pizza oven. Ingredients like sugar, honey or olive oil caramelise quickly at high temperatures, increasing the risk of burning. We’re not saying you can’t use them at all, but be mindful and use a little bit of trial and error with your recipes.

In our experience, simple dough recipes that call for minimal ingredients often work best when using a live flame. Traditional Neapolitan dough recipes are deliberately minimal for a reason!

5. Not Controlling the Heat

It’s easy to assume that hotter is always better when it comes to pizza. However, this isn’t the case. When you first add a fresh log to the fire, the internal temperature of the oven shoots up. Many people launch the pizza at this stage, which more often than not results in the top of the pizza scorching before the dough has cooked through fully, no matter how many times you turn it. Cooking when the temperature is over 500°C is unforgiving and massively increases the chance of burning the pizza. 

It’s far better to preheat the oven and then let it settle back down to the desired temperature range. Usually, this is anywhere from 400°C to 450°C ambient temperature and 350°C on the stone. A steady, balanced heat gives you more time to turn the pizza and achieve an even bake without scorching.

Final Thoughts

Although burning pizza is all part of the learning process, and dare we say is, all part of the fun, it’s far better and a lot less frustrating to implement these simple bits of advice and really nail that pizza perfection. Mastering these fundamentals will help you get the best results from your Igneus Oven time after time.

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 5 Reasons Why Pizza Burns (and How to Prevent It) 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.

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.

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.

Vegetarian pizzas are gaining popularity as more people embrace plant-based diets and seek new, exciting ways to enjoy their meals. In this blog, we’ll explore creative vegetarian pizzas, drawing inspiration from different regions of Italy. As well as other parts of Europe, including Spain and Greece. We’ll delve into the world of flavour combinations. Explaining how different ingredients work together to create delicious pizzas that’ll have your guests coming back for more.

It’s all about the ingredients

Creating the perfect pizza is about mastering the art of flavour pairing. The right combination of flavours can elevate a simple pizza to something that gets people excited and talking about what they’re eating. When flavours are paired well, they complement and enhance each other, creating a balanced and harmonious dish. And it’s no different in the world of pizza. Focus on freshness and quality. Fresh vegetables, high-quality cheeses, and fragrant herbs are the foundations of a great vegetarian pizza. Pay attention to the textures and tastes of each ingredient. For instance, the creamy richness of mozzarella pairs beautifully with the sweetness of fresh tomatoes. While the earthy notes of mushrooms are enhanced by the powerful aromatic qualities of truffle oil.

Igneus Top Tips for Choosing Fresh and Quality Ingredients

1. Seasonal Produce: Opt for vegetables that are in season for the freshest and most flavourful ingredients. Local farmers’ markets and farm shops are great places to find these.

• Cheese: Choose cheeses that melt well and offer a balanced flavour. Fresh mozzarella, ricotta, goat cheese and blue cheese such as gorgonzola are excellent for vegetarian pizzas.

• Herbs and Spices: Fresh herbs like basil, oregano, and thyme add a burst of flavour and aroma. Experiment with different herbs and spices to find your perfect combination.

• Olive Oil: A high-quality extra virgin olive oil can significantly enhance your pizza’s taste. Drizzle it over your pizza after cooking to add a richness to the overall flavour.

Inspiration from Italy

Italy is the birthplace of pizza, and its regional cuisines offer a wealth of inspiration for creating delicious vegetarian pizzas. From the classic flavours of a Margherita to the rich and diverse combinations found throughout the country, Italian pizzas are known for their simplicity and freshness. They often only use one or two ‘hero’ ingredients and letting them shine.

Sicilian Aubergine Pizza

Aubergines are a crucial part of Sicilian cuisine. Using them as the star ingredient of pizza will truly capture the essence of Mediterranean flavours. Grilling the aubergine in your Igneus oven first with a little olive oil and oregano will elevate the flavour as well, providing a smoky, rich taste. Pair this with ricotta cheese to create contrast of textures and flavours.

Although the combination of grilled aubergine, oregano and rich ricotta cheese would be fantastic on its own, if you want to elevate this pizza even further, try adding the briny, tangy notes of olives and capers, which add depth and a hint of saltiness. The olives bring a robust flavour, while the capers provide a burst of acidity.

Spanish Sensations

Spain’s vibrant cuisine is known for its bold flavours and fresh ingredients, making it a fantastic source of inspiration for vegetarian pizzas. From the rich, smoky notes of roasted vegetables to the tangy taste of Manchego cheese, Spanish flavours add a unique twist to your pizzas and bring a taste of Spain to your wood fired oven.

Patatas Bravas Pizza

If you were asked to name a Spanish tapas dish, Patatas Bravas would likely be on the tip of your tongue. Despite being probably one of the worst ‘Pointless’ answers to that particular question, you have to try bringing this beloved Spanish tapas dish to your wood fired oven.

It starts with crispy, golden potatoes seasoned with smoked paprika to add a rich, smoky flavour. Make sure you use potatoes that are high in starch, such as Maris Pipers. Starchy potatoes are low in moisture, and as we all know, moisture is the enemy of crispy pizza. A light layer of tomato sauce adds freshness, while adding generous dollops of aioli after the pizza is cooked adds creamy and garlicky notes.

To finish, sprinkle fresh parsley over the top for a hint of freshness. The result is a pizza that combines the comforting textures of potatoes with the bold, spicy, and creamy flavours of traditional Patatas Bravas. This pizza is perfect for those who love Spanish food and want to make pizza that’s a little different to the “norm”.

Inspiration from Greece

Greek cuisine is celebrated for its fresh ingredients and vibrant, bold flavours, making it a perfect inspiration for vegetarian pizzas. With an emphasis on vegetables, herbs, and brined cheeses, Greek-inspired pizzas offer a delightful and healthy twist.

Classic Greek Salad Pizza

Salad pizza… sounds weird, doesn’t it? But bear with us on this one. To create this pizza, you first have to blind bake your base. This refreshing and flavourful pizza starts with a thin, crispy crust topped with a light layer of olive oil, which is baked in your wood fired oven. Next add the fresh ingredients of crumbled feta cheese, juicy cherry tomatoes, crisp cucumbers, and salty green and black olives to create a vibrant, colourful topping.

Thinly sliced red onions add a bit of bite and intense flavour, while a sprinkle of oregano infuses the pizza with classic Greek flavours. A final drizzle of high-quality olive oil and a squeeze of lemon juice bring everything together. The result is a light, refreshing pizza that combines the best elements of a Greek salad, perfect for enjoying on a warm day with a glass of chilled white wine.

Final thoughts

See, vegetarian pizza doesn’t have to be boring! Next time you fire up your Igneus Wood Fired Pizza Oven, we urge you to give any one of these vegetarian delights a try. The beauty of pizza lies in its versatility and the endless possibilities for flavour combinations. By focusing on fresh, high-quality ingredients and creative flavour pairings, you can create pizzas that highlight the best of seasonal vegetables.

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 Creative Vegetarian Pizzas for Your Wood Fired Oven 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.

Picture this: Naples, Italy, back in the day. Pizza was born on those bustling streets, and it was as straightforward as can be. Fast forward to today, and that simplicity still reigns supreme. So, in this blog we’re diving into why simplicity is best when it comes to pizza. From the basics to the traditional techniques and straightforward ingredients, we’ll explore how stripping things down to the essentials makes for the most mouth-watering wood fired pizzas.

All pizza aren’t made equal

Numerous elements set one pizza apart from another, including the thickness of the crust, its aeration, the selection and quantity of ingredients as well as the cheese and sauce. What makes pizza such a wonderful thing to behold is the fact there’s so much variation across the world. Different styles and different cultural tastes, country to country, mould the humble pizza into something unique.

Where we stand

One thing that we all agree on here at Igneus Wood Fired Ovens is that keeping things simple is the way forward. There’s nothing more humble than cooking with wood fire, which is of course the basis of all our ovens. But this also transcends into how we think proper pizza should be. Let’s dive into exactly what we mean.

It starts with the dough

Classic, simply, Neapolitan pizza dough. That’s it. Dough that’s light, soft and chewy in texture, coupled with its delicate flavour, creating the ideal canvas for those traditional toppings we all know and love. It’s like a blank slate, waiting to be adorned with quality ingredients. What’s more, because of its higher levels of hydration, the air pockets in the dough puff up during the cooking process, creating beautifully gnarly crusts around the dough. You might have heard these being referred to as leopard spotting. These not only make the dough look attractive, they add a subtle charred taste to the pizza which is synonymous with traditional pizza.

Shop Dough

Tomato sauce

Speak to any Italian and they’ll tell you that any Italian household thinks they make the best tomato sauce in the world. They’re all super proud of this fact, but of course they can’t all be correct! The truth of the matter is they’re probably all incredible. And the one thing they have in common is without doubt their use of quality ingredients, and not too many of them at that. So, when it comes to tomato sauce for pizza, the same rule applies. Our recipe contains just five ingredients, listed below.

Shop Sauce

Ingredients

• 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

Method

Step 1: Begin by transferring the tomatoes into a bowl. Now comes the enjoyable part: gently crush the plum tomatoes using your hands until they break down into a saucier consistency.

Step 2: Incorporate the remaining ingredients into the bowl and thoroughly combine them. Allow the sauce to rest in the refrigerator for at least an hour before use, allowing the flavours to marry together.

And there you have it—simplicity at its finest! We weren’t kidding when we said it was straightforward!

Go easy on the toppings!

Italians definitely subscribe to the ‘less is more’ school of thought when it comes to pizza toppings, and it’s a notion that we share here at Igneus. We get that it can often be tempting to go wild with every topping imaginable, but here’s the thing: piling on too many toppings can overwhelm the delicate balance of flavours that makes pizza so delicious. Instead, stick to the rule of three, opting for a thoughtful selection of three toppings that complement each other and let the quality of each of those ingredients shine through. Whether it’s a classic Margherita with just tomato, mozzarella, and basil, or a simple pepperoni with sweet bell peppers and oregano, simplicity allows the quality of your ingredients shine through.

Plus, when you go easy on the toppings, you avoid the risk of a soggy, overloaded crust – nobody wants that! Because the heat of a wood fired pizza oven can reach 500°C, if you overload your pizza with too many ingredients, the crust often burns before the base and toppings have had a chance to perfectly cook.

So next time you’re making your perfect pizza, remember: restraint is key. Stick to a few well-chosen toppings, and you’ll be rewarded with a pizza that’s bursting with flavour as well as being perfectly balanced.

Conclusion

So, there we have it. The key takeaway with this one is quality over quantity. If you have a set budget for your next pizza party, spend it on fewer quality ingredients rather than as many ingredients as you can think of! From the basic dough to the toppings, less is definitely more. By sticking to the classics and honouring authentic traditional pizza, you’ll thank us for it later!

Thanks for reading,

Team Igneus

The post Why Simplicity is Always Best When it Comes to Pizza appeared first on Igneus Pizza Oven.