Many people make the mistake of overloading toppings or adding them in the wrong order, which can lead to soggy bases, uneven cooking and a lack of balance in flavour. The good news is that building pizza like a pro is easy when you know the order and the steps to take. In this article, we walk you through a tried-and-tested method to help you get it right every time.

Dough, Sauce & Cheese Foundation

Every great pizza starts with a solid foundation, and that involves three key elements: dough, sauce and cheese. Sounds simple, right? But the big win is the quality of the ingredients you use. For the dough, make sure it’s stretched evenly, leaving a slightly thicker edge to form a beautifully aerated crust.

For the tomato sauce, keep it simple. So many people overcomplicate the sauce, but all you really need to good quality tinned San Marzano tomatoes, salt and a glug of extra virgin olive oil. Don’t add too much sauce to the pizza, as it makes it too heavy and potentially soggy as well. Spread a thin, even layer across the dough, leaving the outer crust untouched.

Now add a light sprinkling of finely grated pecorino. This is a step that many beginners overlook but it makes a huge difference to the overall taste of the finished pizza. Pecorino adds a subtle saltiness and depth that pairs wonderfully with the creamy mozzarella that comes next. 

Toppings, Texture & Flavour

Now that the base layer of the pizza is built, it’s time to add toppings, texture and ultimately flavour. A great pizza is all about balance, appose to adding every ingredient that takes your fancy. Start by adding fresh basil leaves directly on top of the sauce and pecorino. This allows the basil to gently infuse the sauce as it cooks, rather than sitting on top of the pizza and burning.

Next, add fresh mozzarella. The best variety to use is fior di latte mozzarella, in block form. It’s known for its delicate and creamy texture, and its sweet and milky flavour. It also melts incredibly well in the intense heat of your Igneus pizza oven. Cut the fior di latte down into julienne (strips). It’s important to evenly distribute the mozzarella across the pizza. Many people think they have to cover every square inch of the pizza with cheese, but in reality, with an authentic Neapolitan pizza, mozzarella is actually used sparingly. A well-built pizza balances fat from the cheese, sweetness and acidity from the tomato, salt from the pecorino and freshness from the basil. That’s why it works!

Peel Pre & Launch

Now you’re ready to get the pizza onto the peel. Slide the peel under the pizza in one quick, sharp motion. Then do a final stretch. You never want to stretch the pizza to full size before you get it onto the peel. If you’re aiming for a 12” pizza, stretch to 10” on the working surface, then a final stretch to 12” on the peel. You can now redistribute any toppings you feel aren’t quite sitting right.

Finish the pizza with a light drizzle of extra virgin olive oil to add a little rich indulgence and help the pizza caramelise on top. When it comes to the launch itself, confidence is key. A quick, smooth motion will help the pizza slide cleanly onto the stone.

Final Thoughts

Making pizza like a pro is all about understanding how to build up the layers. The basic layers are mostly the same for every pizza. Of course, you can then add your own variation of toppings to add extra flavour and depth. However, the most important rule still remains: keep it simple! The biggest mistake people make is adding too many toppings and making the pizza too heavy. If you can’t see the tomato sauce, you’ve added too many toppings. With a bit of practice, this process will quickly become second nature, and you’ll start to see and taste the results.

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 How to Build a Pizza Like a Pro appeared first on Igneus Pizza Oven.

During the cold, damp months, pizza ovens can absorb moisture even if they’re kept under cover, particularly here in the UK where conditions are rarely dry for long in winter. Firing up as normal can lead to issues such as cracking or poor performance. Instead, it’s important to treat that first fire as a “gentle reintroduction” to the heat cycle, rather than the full-blown, roaring fire you might be used to. In this article, we go through our top tips to get you started safely.

Check Your Oven Before Lighting

Before lighting, it’s important to fully inspect the oven. Start by checking for any obvious cracks in the stone, which might have developed during changing temperatures. Because pizza stones are a porous material, they absorb moisture easily. Freezing temperatures can cause that moisture to expand and cause tiny hairline cracks in the stone.

Look for any signs of moisture inside the oven. This could appear as damp patches on the floor or dome. If you do spot any moisture, leave the oven uncovered in the open air for a few hours to give the moisture a chance to evaporate. It’s also a good idea to clear out any leftover ash, debris, or even cobwebs that may have appeared over winter. 

Finally, check that the chimney or flue is clear so smoke can escape freely when you do fire up the pizza oven. 

Built the Heat Gradually

This is probably the most important step. One of the biggest mistakes people make is trying to bring the oven up to full temperature too quickly. Because of the inevitable moisture absorption in the stone, if you introduce intense heat too quickly, that moisture rapidly turns to steam. This creates pressure, which can lead to cracking, a process known as thermal shock.

To avoid this, start with a small, gentle fire in the centre of the oven floor. Use only kindling to gradually build the fire, similar to the process of seasoning the stone when the oven was new. Doing this allows the oven to warm up gradually and gives the heat time to slowly penetrate all materials and draw out any moisture. After around 20-30 minutes, you can then spread the embers across the full surface of the stone and slowly increase the size of the fire over time. Think of this process as reconditioning your oven. 

The First Cook of the Season

Once the oven has been reconditioned, it’s ready for that exciting first cook of the season! As always, it’s important to make sure the cooking surface is clean and free from any remaining ash or debris. A quick brush down is all that’s needed.

It’s also vital to allow the oven to fully stabilise at your desired cooking temperature of around 450°C before launching any pizzas. Giving that little extra time will help ensure consistent heat throughout the oven.

For the first cook after a few months out of action, we always recommend keeping things simple. Use a familiar dough recipe and simple toppings rather than trying anything too ambitious. This gives you a chance to ‘get your eye in’ again! You may also notice the oven behaves slightly differently at first, but this will quickly settle after the first couple of uses. 

Final Thoughts

Firing up your Igneus Pizza Oven after winter is an exciting moment (and for us pizza lovers, one we’ve been dreaming about for a long time in the ‘off season’!). It does, though, benefit from a little bit of patience in order to protect your investment and deliver better results in the long run.

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 Top Tips for Firing Up Your Pizza Oven After Winter appeared first on Igneus Pizza Oven.

Managing high temperatures, handling dough and learning how heat behaves inside the oven can take a bit of practice, and it’s completely normal to have a few questions when you first start. The good news is, we’ve probably been asked those questions a thousand times, and they’re usually around the same kind of issues. So, in this article, we thought we’d lay them out and answer them all in one place. 

FAQ 1: How Long Does a Pizza Oven Take to Heat Up?

This one depends on the size of your oven, but a rough rule of thumb is around 20 minutes. If you have a smaller, portable pizza oven such as the Igneus Minimo, it can be up to an operating temperature in as little as 10 minutes!

It’s important not to assume the oven is ready for the first pizza to be launched as soon as the fire is blazing. You have to let the flames settle and the oven fully saturate before cooking. That means both the ambient temperature and the stone floor are both up to temperature. When cooking pizza, aim for around 450°C ambient temp and 350°C stone temp for the best results.

FAQ 2: Should I Cook with Flames or Embers?

For pizza, a live flame is best as you want the lick of fire that rolls across the top of the oven. That’s what gives the intense heat that cooks the pizza from above. It also gives that signature leopard spotting, which is synonymous with classic Neapolitan pizza. That combination of rolling flame and hot stone is what allows the pizza to cook in as little as 60 seconds! 

For other dishes such as roast vegetables, meat, fish, and casseroles, cooking using embers and residual heat is often more suitable as it allows for a slower cook and deep caramelised flavour without burning.

FAQ 3: Why Is My Pizza Base Undercooked, but the Toppings Are Done?

Managing the balance of air temperature and stone temperature is what causes many first-timers a bit of trouble when just getting started. If the ambient temperature of the oven is optimal but the stone is too cold, it can cause the toppings to char before the dough is cooked.  

The best solution to this problem is to allow the oven to properly heat up and for the stone to absorb all that heat. Using an infrared thermometer can help you check when the stone has reached the ideal temperature for cooking.

FAQ 4: Why Does My Pizza Stick to the Peel?

We’ve all had a pizza refuse to slide off the peel at some stage of our pizza journey, but there are a couple of quick hacks to prevent it. The most common reason is not dusting the peel and working surface with fine semolina before stretching out. The semolina massively reduces friction between the dough and the peel, allowing it to slide off easily.

The next big reason for sticking is leaving the stretched pizza on the peel for too long before launching. This allows any moisture from the dough to be absorbed by the semolina, thus causing the dough to stick.

Using too many heavy, wet toppings is another common mistake. Stick to the rule of three toppings and don’t overload, no matter how hungry you are!

We always recommend using a perforated launching peel, which allows excess flour/semolina to drop through the perforations before launching. Give the peel a little shake to allow excess to fall away and to confirm the pizza isn’t stuck, prior to launching.

FAQ 5: Why Does One Side of My Pizza Cook Faster Than the Other?

No matter which size pizza oven you have, one side of your pizza will always cook faster than the other. That’s because it’s naturally hotter nearer the flames of the fire. That’s why it’s super important to use a turning peel to allow you to easily rotate the pizza as it cooks.

If your pizza oven is at the optimum temperature, the pizza will be cooked in as little as 60-90 seconds, so turning every 15-20 seconds helps ensure that all sides cook evenly and develop an even crust. 

You can also get clever with your peel. If you notice the pizza charring on top too much, even after turning, you can use the turning peel to shield the pizza from the flames for a few moments. This allows the bottom of the pizza to cook through properly, without the top burning.

Final Thoughts

Cooking with a pizza oven can feel a little daunting at first, but once you understand how heat, dough and technique work together, everything quickly starts to fall into place. A few practice runs are all it takes to build confidence and start producing consistently great pizzas.

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 always happy to help. Call us on 01423 575885 or explore our full range of Igneus pizza ovens and pizza oven accessories here.

The post 5 Pizza Oven FAQs Every First Timer Asks appeared first on Igneus Pizza Oven.

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.

Cooking with the Door Off

Let’s start easy and obvious. When cooking with a live flame, the door should be left off. This is to allow for proper airflow so the flames are drawn properly across the dome of the oven. It also ensures a clean burn and allows your Igneus Oven to reach the intense temperatures it’s designed for. 

This setup is perfect for food that requires high-temperature cooking, such as pizza, flatbreads, and quickly roasting meat, fish and vegetables. Wood-fired ovens in particular aredesigned to ‘breathe’. Oxygen is pulled in from the front opening of the oven, which feeds the fire and then hot gases and smoke exit through the flue.

For pizza cooking in particular, having the door off the oven is essential not only to maintain the high temperatures needed, but also to have full visual control over the pizza as it cooks, so you can rotate, lift and take the pizza out of the oven as soon as it’s cooked to perfection.

Cooking with the Door On

The beautiful thing about a pizza oven, as we always say, is that they open the door (pun intended) to so many more dishes than just pizza. Once the fire has burned down and you’re cooking with retained heat rather than a live flame, the oven door becomes an important tool.

The reason why pizza ovens are so effective at cooking food long after the flames have died down is owing to the heat absorbed by the walls and floor, which is gradually released over time. Putting the door in place, it helps trap that precious heat inside the oven and slows down the temperature loss. This creates a more stable and predictable cooking environment, which is essential for bread baking, slow roasting, and baking dishes such as casseroles, vegetables, or desserts.

Door Management

It’s often never as simple as ‘this dish requires the door on’ and ‘this dish requires the door off’. Many wood-fired cooking sessions involve having the door open and closed at different stages. For example, roasts that require a longer cooking time might need a small amount of oxygen to keep the fire alive throughout the cook. In this scenario, you might need to partially close the door to regulate airflow while still allowing a small amount of oxygen into the oven.

External factors such as weather conditions and outside temperature also play a part. In windy conditions, for example, you might want to place the door on to prevent too much air getting to the fire between cooks. As with anything, over time you’ll develop an instinct for how your oven responds and when the door helps or hinders.

Final Thoughts

Learning to manage the oven door is all part of mastering your Igneus Wood Fired Oven. All the ovens in the Igneus range come complete with a door, from the Minimo through to the Pro Grade Ovens, so you’re never restricted on the variety of dishes you can cook. 

Gaining an understanding of airflow and how your individual oven retains heat comes with practice and experimenting with cooking different dishes. The best rule of thumb we can give you is: if you’re cooking with a live flame, keep the door off; if you’re cooking with retained heat, use the door to help retain temperature.

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 When to Cook with the Door On vs Door Off appeared first on Igneus Pizza Oven.

Savoury

Grissini

Leftover dough is ideal for making savoury snacks such as Italian-style breadsticks or grissini. Simply roll the dough into thin strips, brush with olive oil and add a few herbs andsea salt. Launch into your wood-fired pizza oven, and you’ll have crisp breadsticks in around 60 seconds. They’re perfect served with dips, cheeses or cured meats, and much more impressive than opening a packet from the supermarket!

Panuozzo

Essentially, a sandwich made with pizza dough. Sounds simple, but if you’ve never had one before, you’re in for a treat! Just stretch out the dough into a rough circle, slightly thicker than if you were making a pizza. Drizzle the dough with olive oil and fold over, then launch. The dough cooks in around the same time as a pizza, so keep an eye on it. The olive oil stops the dough from sticking together, so you can simply open the dough back up and load up with the fillings of your choice. Mozzarella, roasted vegetables and cured meats work really well. 

Comfort Food

Garlic Bread

We all love a bit of comfort food, right? And at the top of many people’s list would be garlic bread. But we don’t mean any old garlic bread. Using pizza dough means you can get a little bit creative here. The dough can be shaped into a simple flatbread, small rolls or even a pull-apart loaf, then topped generously with garlic butter, herbs and cheese. When cooked in a wood-fired pizza oven, the high heat quickly melts the cheese while creating crisp charred edges and a soft, fluffy centre. Perfect!

You can even get creative with the flavour combinations. Classics like mozzarella and cheddar work well, but a quality goat’s cheese or even blue cheese can really elevate the garlic bread to the next level. Try experimenting with fresh herbs, chilli flakes or roasted smoked garlic to add extra depth of flavour.

Igneus Top Tip: Just like when making pizza, it’s important to keep an eye on the dough and rotate it regularly to ensure even cooking.

Sweet Treats

Cinnamon Rolls

This is why you’re really here, isn’t it? After the last bite of pizza has been enjoyed, it’s often not long before we hear the “anything for dessert?” line. Many people think pizza dough is just for savoury dishes. Those people couldn’t be more wrong! It can easily be turned into sweet treats, too. One great option is cinnamon rolls or sweet dough twists. By rolling the dough out, brushing with a little melted butter and sprinkling with sugar and cinnamon, you can create a simple dessert that bakes beautifully as the raw heat of your wood-fired ovenstarts to subside. 

Once cooked, the rolls can be finished with a light icing, honey drizzle or dusting of icing sugar. These sweet bakes are a great way to round off a pizza night and often surprise guests who don’t expect dessert from pizza dough.

Sweet Doughnut Bites

This one literally couldn’t be easier, yet still impressive. Kids go nuts for these, too, so if you’ve got young ones in the house, you can earn some serious brownie points here. Start by portioning the dough into small bite-sized balls or rings to create mini doughnuts. Launch directly onto the floor of the pizza oven and turn until puffed up and start to take on a slight bit of colour. 

Once baked, the doughballs can be brushed with a little melted butter and rolled in cinnamon sugar, or filled with chocolate spread, jam or sweetened mascarpone. Get some dipping sauces and sprinkles on the go as well, such as chocolate sauce, honey or maple syrup.

Igneus Top Tip: Be careful when baking sweet dishes as they can burn very easily. It’s best to use the oven as it cools rather than with an intense flame.

Final Thoughts

We hope we’ve managed to convince you that leftover pizza dough is far too good to waste. With a little imagination, it can be transformed into everything from savoury sides to indulgent sweet treats. Making the most of every dough ball not only reduces waste but also helps you get even more enjoyment from your Igneus pizza oven.

If you’d like to find out more about the Igneus range of wood-fired pizza ovens, or you have a question you’d like answered, our friendly team is always happy to help. Give us a call on 01423 575885, or browse our full range of pizza ovens and accessories here to get inspired.

The post How to Turn Leftover Pizza Dough into Something Amazing appeared first on Igneus Pizza Oven.

Understanding Heat Zones & Temperature

In any pizza oven, three main heat zones work together: the fire side, the dome (or roof) and the cooking floor. The fire obviously produces that intense heat that cooks pizza in just 60 seconds, as well as those signature blistered and leopard-spotted crusts. The dome helps radiate heat downward and allows the flames to arc over the top of the oven and almost lick the toppings of the pizza. The oven floor or stone is the unsung hero of the oven. It stores an incredible amount of heat and cooks the pizza from below.

Getting familiar with these zones and temperature ranges is so important. For classic Neapolitan-style pizza, you’re aiming for around 400 to 500°C ambient temperature, which allows the dough to rise rapidly. For slightly thicker bakes such as Detroit-style pizza, you’ll need to aim for a lower temperature range of 300 to 380°C. When the oven drops to 250 to 300°C, it becomes ideal for roasting vegetables, baking bread or cooking dishes that benefit from slower, gentler heat. This is where the stored heat in the oven floor comes into play.

We always recommend investing in an infrared thermometer to help assess the heat within your oven, in particular for the stone temperature. All Igneus ovens have an in-built thermometer which assesses the internal temperature. Although these tools are important, reading the signals of heat can be just as important, especially as you become more experienced. As the wood burns and the temperature rises, you’re looking for a clean burn with no smoke. This signals that any moisture within the wood has burned off, and the wood is generating the heat needed to cook pizza. 

Reading Flames, the Dome & the Floor

When the flames are clean, fierce and are being drawn over the top of the oven, it’s a strong indication that the oven is in perfect condition for high temperature, quick cooking. If the flames settle into glowing embers, the oven shifts into a more controlled state suitable for dishes that need time rather than intensity.

The dome itself can also give some strong cues. If there’s a high amount of dark soot across the dome, it’s a sign that the oven still needs further saturation before launching. Ideally, you’re looking for a white, soot-free dome that indicates optimal temperature.

When it comes to the floor of the oven, of course, the simplest way is to use an infrared thermometer as mentioned above. However, it’s just as effective to launch a ‘trial’ pizza. If the undercarriage stays pale, the floor hasn’t fully heated through. If the undercarriage burns too quickly, the floor is too hot and needs a few minutes to cool. Don’t worry about wasting that first pizza (you don’t even need to add toppings!). It’s a bit like the first pancake, it’s never as good anyway!

Using Movement & Positioning

When cooking pizza, you have to be on it, watching as the dough rises and starts to blister. It can take as little as 60 seconds to bake a pizza, so walking away isn’t an option! Placement and movement of the pizza as it cooks is a key part of the cooking process. Always position the pizza centrally in the oven, not so close to the flames that it’s going to burn instantly, and not too close to the mouth of the oven where the temperature is naturally lower.

As the pizza bakes, rotate it every 10 to 15 seconds using a turning peel to ensure even colouring, as the side closest to the fire will always cook faster than the other in a wood-fired environment. Also use the peel to slightly lift the pizza to check the cook on the undercarriage. If it looks like it’s burning, move the pizza closer to the mouth of the oven.

If you feel the base is cooked and the cornicione is aerated but you’d still like a little more colour on your toppings, and more blistering on the cornicione, use your peel to lift the pizza towards the roof of the oven. This is one of the hottest ambient areas of the oven as heat naturally rises. Hold it there for a few seconds to until you’ve achieved the result you want.

Final Thoughts

Reading a pizza oven is a skill that develops over time. With practice, you’ll learn to understand visual cues, heat movement and cooking rhythms on autopilot. Igneus ovens are designed to make this intuitive, helping you cook restaurant-quality pizzas at home with confidence and consistency.

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 How to Read Your Pizza Oven Like a Pro appeared first on Igneus Pizza Oven.

Igneus Pro Pizza Turning Peel

Was £34.99 | Now £24.99 – Save £10

First up we have one of the most underrated tools. That is of course for anyone who’s never used one. So many people struggle on with just using one peel with a ‘one size fits all’ approach, whether they’re launching, turning, or serving. The Igneus Pro Turning Peel is a real game changer when it comes to revolutionising any pizza set up. It’s compact, circular head makes manoeuvring pizzas effortless, and allows for better control when making multiple pizzas at once.

Igneus Pro 35cm Pizza Rocker Cutter

Was £14.99 | Now £9.99 – Save £5

Why should anyone make do with a cheap wheel cutter that drags toppings across the board and doesn’t cut all the way though the crust? That’s where a rocker cutter comes in. It makes slicing through pizza both quick and easy. The Igneus Pro Rocker Cutter glides cleanly through any crust thanks to its long, curved blade and premium build quality. So, whether your pizza lover is slicing through Neapolitan style pizzas or Chicago deep pan pizzas, this is a gift that’ll see them saying goodbye to their wheel cutter for good!

Heat Resistant Gloves

Was £17.99 | Now £14.99 – Save £3

Anyone who’s ever used a pizza oven will know the heat they produce is incredible, often topping 500°C. That’s why safety should always be front of mind when either building the fire in the first place or moving hot cookware around and in and out of the oven. These Heat-Resistant Gloves offer serious protection, making them a brilliant stocking filler for any pizza chef. They’re designed to protect hands, wrists and lower arms which is vital when reaching into the far depths of an Igneus Pizza Oven.

Igneus 3 Part Cast Iron Pan Set

Was £135 | Now £99.99 – Save £35

As we always say, pizza ovens are just for pizza, but to really make this statement a reality, a good quality cast iron pan set is an absolute must-have. Consisting of a large casserole dish with a lid that doubles up as a frying pan, as well as a skillet pan that is perfect for searing steaks and burgers. This trio of pans really does unlock a world of char-grilled cooking possibilities well beyond pizza. Cast iron is ideal for high temperature, live flame cookery that standard kitchen cookware just can’t handle. Cast iron retains heat brilliantly which creates an unbeatable sear.

Igneus Cast Iron Tuscan Grill

Was £89.99 | Now £79.99 – Save £20

On the subject of cast iron and char-grilling, here we have the Igneus Tuscan Grill. Designed to sit inside your Igneus wood fired oven, it allows you to cook meat, fish, and vegetables directly over the flames for restaurant-quality results and adds those unmistakeable char-grilled markings to whatever you’re cooking. The intense, direct heat of the flames adds a smoky, flame-licked flavour too.

Final Thoughts..

If you’re hunting for the perfect Christmas gift for a pizza lover, you really can’t go wrong with any of these accessories. Each one brings genuine value to their wood-fired cooking, whether that’s making pizza prep easier, improving safety, or opening the door to a whole new world beyond pizza itself. And with every item coming in at under £100 thanks to our Black Friday and Festive Sales, now is the ideal time to buy for that someone special.

The accessories mentioned in this article are just the start, so why not head over to our Black Friday Sale page to browse the full range of discounted products.

Stock is limited, and once these offers are gone, they’re gone. 

Happy Shopping!

The post 5 Pizza Oven Accessories for Under £100 appeared first on Igneus Pizza Oven.

From compact and portable ovens to professional powerhouses, here are our top Black
Friday picks. Let’s dive in.

1. Igneus Minimo Mega Bundle

Was £488 | Now £349 – Save £139

Small in size but mighty in performance, the Igneus Minimo is perfect for patios, balconies,
and those who want to luxury of being able to take their pizza oven on their travels. Despite
weighing just 15kg, it reaches 400°C in minutes and cooks a perfect 12” pizza in around 60
seconds.
This Mega Bundle includes everything you need to get started: the oven, peel, rake, cover,
rocker cutter, and infrared heat gun. All for under £350!
Why it’s a must-have: It’s the ultimate starter bundle for pizza lovers wanting restaurant-
quality results at home without a hefty price tag.

2. Igneus Classico Ultimate Bundle

Was £1,387 | Now £1,149 – Save £238

Our hero product and best pizza oven. If you’re serious about baking great pizza for your
family and friends, the Classico Ultimate Bundle is the one for you. It cooks two 12” pizzas at
once and heats to 450°C in around 15 – 20 minutes, letting you host pizza nights with ease.
The bundle includes the Classico oven, full accessory toolset, cover, gloves, and the 3-part
cast iron pan set.
Why it’s a must-have: A complete home outdoor kitchen in one bundle, with everything you
need for pizzas, roasts, and much more.

3. Igneus Pro 600 Ultimate Bundle

Was £1,807 | Now £1,449 – Save £358

The Igneus Pro 600 is built for serious outdoor chefs. With room for two 12” pizzas or two
roasting trays, this oven brings professional-grade performance to your garden. It has
superior insulation to the Classico, meaning it stays hotter for longer and is more consistent
between bakes.
The Ultimate Bundle includes the oven, 85cm accessory bundle, cover, gloves, and the 3-
part cast iron pan set.
Why it’s a must-have: Take your outdoor cooking to the next level with power, precision, and
everything you need in one box.

4. Igneus Pro 85cm Accessory Bundle

Was £135 | Now £99.99 – Save £35

Already have an Igneus oven? Upgrade your setup with this professional accessory kit,
including a 12″ peel, turning peel, brush, rocker cutter, and dough cutter.
Why it’s a must-have: Everything you need to make pizza-making effortless.

5. Igneus 3 Part Cast Iron Pan Set

Was £135 | Now £99.99 – Save £35

Expand your menu well beyond pizza and really get the most from your pizza oven with this
versatile cast iron pan set. It’s ideal for casseroles, roasts, steak and grilled dishes.
Why it’s a must-have: Perfect for year-round cooking. When you and your guests don’t fancy
pizza, there’s a world of other options!

6. Kindling Cracker Original Bundle

Was £174 | Now £149 – Save £25

Make splitting firewood easier and safer with the Kindling Cracker Original bundle. Built from
cast iron and designed for durability, it’s a great companion for your wood-fired oven setup.

Why it’s a must-have: Quick, safe, and effortless wood-splitting. Perfect for keeping your fire
going strong. Plus, it’s just a cool little gadget!

Final Thoughts

Whether you’re starting your wood-fired journey or looking to upgrade your setup, our Black
Friday deals offer unbeatable savings on ovens, accessories, and bundles.

The deals mentioned in this article are just the start, so why not head over to our Black
Friday Sale page to browse the full range of discounted products.

Stock is limited, and once these offers are gone, they’re gone.

Happy Shopping!

The post Black Friday: 6 Deals We Think You’ll Love appeared first on Igneus Pizza Oven.

Cooking Seasonally

Cooking with seasonal ingredients is the single biggest hack for unlocking unbelievable flavour with very little effort and truly elevating your pizza game to another level. It’s also much more exciting than the usual suspects of pizza, margherita or pepperoni. Both of which have their place, but they lack the creativity of a seasonal banger.

Seasonal produce is naturally fresher, more affordable, and at its peak in flavour too. And when you combine beautiful autumnal ingredients with the intense heat of a wood-fired pizza oven, the result is deliciously smoky, gnarly, deep flavours that will make you completely forget about the cold temperatures.

On the subject of forgetting about the cold, one of the great things about an Igneus Wood Fired Oven is that it also doubles up as a fire pit. Meaning there’s really no excuse not to get the gang out in the garden despite the cooler temperatures!

Our Top 5 Autumn Pizza Ingredients

Butternut Squash

Butternut squash is always going to be top of our list at this time of year. It’s sweet, nutty, and really versatile, perfect for an autumn pizza topping. You can cut it into smallish chunks and roast it off first with lashings of olive oil, thyme and chilli. The edges go really gnarly and caramelised because it’s so naturally sweet. You can use it like this for your pizza or blitz it down into a puree using a food processor. The squash can then be used as your sauce to spread directly onto the dough. Pair it with creamy ricotta or burrata, crispy sage leaves, and sliced red chillies.

Beetroot

It may not be top of many people’s list of pizza toppings, but bear with us here. Beetroot can be a real showstopper, both visually because of its vibrant colour, but also because of its deep, earthy flavour. Roast it down whole, wrapped in aluminium foil or in chunks until tender, then pair it with salty and sweet flavours. Our favourite combination is either goat’s cheese or feta for that salty hit, with wonderfully sweet caramelised onion chutney generously dolloped on after baking.

Leeks

Nobody thinks twice about putting sliced onions on pizza. But the moment we mention leeks, the strange looks start coming our way! On a serious note, leeks can work incredibly well on pizza. They’re much milder and sweeter than red or brown onions and have a fantastic mellow flavour when caramelised in your wood-fired pizza oven. Always cook them down first by slicing thinly and sauteing off in olive oil and butter to bring out their natural sweetness. Leeks pair perfectly with pancetta, mushrooms and mascarpone. The high heat of the fire slightly chars the edges of the leeks, creating a crispy texture and smoky flavour.

Mushrooms

Okay, mushrooms on pizza are pretty standard, right? But we’re not talking about chucking on a few raw slices of button mushrooms here, no, no, no. Choose a mixture of earthy varieties such as chestnut, oyster, and shiitake mushrooms. It’s all in the prep when it comes to mushrooms. They’re made up of over 70% water, which is not only bad from a flavour perspective, but also we all know how moisture is the enemy when baking dough. Sauté the mushrooms off first with plenty of butter, garlic and your favourite herbs. You’ll notice how much water is extracted from the mushrooms as they sauté down before taking on a golden colour and developing an umami flavour.

Potatoes

Not so common on pizza here in the UK, but actually very common in Italy. Either thinly slice or cube potatoes and roast off in your pizza oven with plenty of olive oil, herbs and spices. We like to keep it simple by tossing the potatoes in smoked paprika, rosemary and plenty of sea salt. The wood-fired oven ensures the potatoes crisp beautifully on the outside like a classic roast potato, while staying soft and tender on the inside.

Final Thoughts

We think autumn is a great time to fire up your Igneus Oven and experiment with bold, seasonal flavours. The beauty of thinking seasonally with pizza toppings is that not only are the ingredients at their absolute best in terms of taste, but they’re also readily available. So, next time you fire up your pizza oven, turn off autopilot and don’t reach for the pepperoni or, dare we say it, pineapple chunks. Rather, think outside the box and experiment with amazing seasonal produce.

Of course, 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 Seasonal Pizza Toppings: Autumn Edition appeared first on Igneus Pizza Oven.