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

90% of the Difference is in the Oven

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

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Master Your Dough

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

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

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

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

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

Stretch Don’t Roll

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

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

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

The Rule of 3

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

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

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

Here’s our streamlined recipe with just five ingredients:

Ingredients

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

Method

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

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

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

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

Final Thoughts

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

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

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.

Before we do that though, we thought it’d be a good idea to serve you up some of our top tips for using your pizza oven for making desserts.

Dessert Top Tips

Parbake

If you’re using left over pizza dough as part of your dessert, it’s a good idea to parbake your pizza dough first. This is a similar concept to blind baking, for all you bakers out there! The reason being because you’re topping the dough with more sugary ingredients such as chocolate and caramel, rather than tomato sauce and cheese, you need to ensure the base has chance to cook through before the sweet toppings burn.

Cast Iron Pans

If you’ve read any of our previous Igneus blogs, you’ll know we’re massive fans of cast iron cookware. Cast iron is such a versatile material when it comes to cooking with extreme heat.

It can naturally withstand the intense open flames of the pizza oven, but it’s also naturally non-stick, meaning it’s great for sweet desserts such as cookies and crumbles.

Temperature Control

As you’ll know, Igneus Pizza Ovens, and pizza ovens in general for those who don’t yet own an Igneus Oven, reach incredibly high temperature of 450°C+. That’s great for making authentic wood fired pizza with a charred crust, but not so great when it comes to sweet desserts. For this reason, it’s important to be mindful of the temperature of your pizza oven and take advantage of the cooldown period. By letting the pizza oven cool after you’ve cooked your pizza, it comes into the perfect operating temperature range for the vast majority of desserts, usually 150-200°C.

Turn, Turn, Turn!

Just like when making pizza, it’s important to turn your desserts often, perhaps even more so than pizza, because of the tendency for sweeter ingredients to burn more easily. Also, even though the temperature of the oven isn’t at it’s hottest, it’s still likely to be hotter near the back of the oven, so rotating is key!

So, what desserts can I make?

Cookies

Starting off nice and easy, cookies are always a winner with the kids and are so simple to make. You can get the cookie dough made in advance (or even buy it premade if you really want to cheat!), balled out and ready on a tray to be put in the oven as it cools. You can keep the recipe simple, such as dark chocolate chips or white chocolate and raisin. Or you can make them a little more luxurious, for example double chocolate and espresso, or toasted almond and honey.

The heat of the pizza oven gives the cookies a crispy crust while keeping the middle gooey and chewy.

S’mores Nutella Pizza

This is one where utilising the parbaking tip we mentioned earlier is a good idea. Be careful not to fully cook the dough before you add the toppings, as you’ll want those to melt and caramelise too, without the crust burning. Add a layer of Nutella and top with mini marshmallows, and small pieces of milk chocolate. Bake until the marshmallows are golden and gooey.

Dark Chocolate Fondant

Many people’s favourite dessert! A popular choice on dessert menus across the land but made in a wood fired oven really elevates the flavour, as the sweet chocolate takes on a slightly smoky flavour. Chocolate Fondant is often considered a real test of skill, as the centre needs to be soft, gooey and runny, but the outside needs to be cooked enough to hold firm on the plate.

Make in the exact same way as you would if cooking in a normal convection oven, but be mindful of the internal temperature of the oven as this is critical for an oozing chocolate centre!

Ice Cream Calzone

Back to pizza dough. Great if you have any left over from the pizzas. This dessert couldn’t be any simpler, but it’s a real showstopper your guests will love! Combining the hot fluffy dough with the cold ice-cream in the centre is a winner. You can use any flavour ice-cream you and your guests prefer.

To make this one simply add your favourite sweet ingredients to your stretched dough, for example, peanut butter, caramel sauce, Nutella, banana or any fruit compote, then fold the dough over to make a calzone. You don’t need to worry about parbaking the dough this time as there’s no ingredients exposed to the heat of the oven. Once the calzone is cooked, cut in half and fill each side with a scoop of your favourite ice-cream.

Fruit Crumble

Crumble desserts are perfect for a wood-fired oven because the high heat creates a beautiful, crispy topping while the fruit filling becomes warm and bubbly. Of course you can use your own choice of fruit, but our personal favourite is Peach and Ginger Crumble as you can caramelise the peaches in your Igneus oven first. The ginger adds a warm spice that complements the sweetness of the peaches. For the topping, use a combination of flour, rolled oats, butter and brown sugar, and mix until it resembles breadcrumbs.

Our advice would be to get the filling made in advance and put it in a cast iron pan. Then, just before placing in the oven, add the crumble topping and bake until bubbling and the topping is golden.

Final Thoughts

So, there we go. Did you really think your Igneus Pizza Oven wasn’t capable of making a showstopping dessert? We hope you get chance to try at least one of these when you host your next pizza party. Of course, if you haven’t yet made your purchase and require any information about any oven in the Igneus range, you can contact us on 01423 575885 or browse our full collection of pizza ovens online here.

The post Can you make Wood Fired Desserts in a Igneus Pizza Oven? 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.

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Neapolitan Pizza

Neapolitan pizza is the epitome of traditional Italian pizza. Originating from the birthplace of pizza, Naples. This style of pizza is thin but had an aerated crust and slightly chewy crust, which is achieved by cooking dough that has a higher level of hydration at very high temperatures. The dough is made with simple ingredients: flour, water, salt, and yeast. A typical Neapolitan pizza features a minimalist approach to toppings. Usually just San Marzano tomatoes, fresh mozzarella, fresh basil, and a drizzle of olive oil.

Using your Igneus pizza oven, you can replicate the intense heat required for Neapolitan pizza, achieving the perfect crust that’s crisp and charred on the outside and soft on the inside. The key is to preheat your oven to around 450°C and cook the pizza for 60 to 90 seconds. This high-heat cooks the dough to perfection all while keeping the toppings fresh and vibrant.

New York Style Pizza

If you’ve ever visited New York City, you’ll know that you can pretty much buy pizza on every corner. Usually, these are served by the slice, as a quick ‘grab and go’ snack, rather than as a full pizza. Although if you’ve ever seen an American sitcom, you’ll know there’s an oversized pizza box wheeling its way to most condos in the city!

There’s a reason that New York style pizza is second on our list after Neapolitan pizza. When Italian immigrants brought pizza to America in the early 1900s, the New York style pizza was born. As we alluded to earlier, it’s usually made as a huge 18-inch pizza. Designed to be either shared, or sold in separate slices. It’s thin, foldable and has a small crispy crust. Traditionally it’s topped with a simple base of tomato sauce and mozzarella cheese.

A New York style pizza has a slightly larger ingredient list compared to traditional Neapolitan pizza. The dough is made with high gluten bread flour, yeast, and water, with the addition of sugar and olive oil. It’s often believed that it’s the unique minerals in New York City’s tap water that give the crust its distinct taste and its particular texture.

Chicago Deep-Dish Pizza

Deep dish pizza is usually considered Chicago-style pizza, which means it’s a thick pizza baked in a pan and layered with cheese, ingredients like meat and veggies, and sauce (in that order). The oil inside the pan means the crust get slightly fried as it cooks which creates its unique texture. The crust is usually two to three inches in depth, hence the name. Deep-dish pizza differs primarily from New York-style or Neapolitan pizza in that the crust is much thicker than that of flatbread. Add meat, vegetables, and sauce, then bake until the crust is golden, and the fillings are bubbling. Obviously due to the thickness of Chicago style pizza, it takes longer to cook than Neapolitan and New York style pizza,. You’ll need a lower oven temperature as well.

Sicilian Pizza

Sicilian pizza actually has two variations. One that originates from Sicily, as you’d expect, and one that derives from New York and other parts of the USA. For the purpose of this article, we’ll focus on the original!

The original Sicilian pizza comes from Palermo and is often called sfincione, which loosely translates as “thick sponge”. The base of the Sicilian pizza is soft and spongy. It’s covered in tomato sauce with onions, herbs, and anchovies. The topping is sprinkled with breadcrumbs and grated hard cheese and baked in a square tray. Traditional sfincione does not use mozzarella since most milk in Sicily comes from sheep and goats rather than cows.

Pinsa Romana

Pinsa Romana refers to a style dating back to the times of ancient Rome. The crust is light, firm, and is served in an oval shape. The dough is highly hydrated, often as much as 80% hydration. It fermented for a longer period, giving it a complex flavour and texture.

The big question though: is Pinsa Romano even pizza at all? Of course, it, has an almost identical make up to pizza. Both consist of savoury, fermented doughs and are typically served with tomato sauce, mozzarella, basil, and various other toppings. However, Pinsa is often light in texture than most variations of pizza. The main difference is the fact that Pinsa dough is made from a variety of flours, usually Rice Flour, Soya and Whey Flour.

Final Thoughts

Igneus Wood  Fred Pizza Ovens are incredibly versatile, allowing you to explore and master various regional pizza styles. Whether you prefer the classic simplicity of Neapolitan, the hearty depth of Chicago deep-dish, or the lighter Pinsa Romana, there’s so much to explore and experiment with. Here at Igneus, we’re big believers in trying different styles and testing different recipes. And what better place to start than the regional pizza styles from across the world?

If you require any information about purchasing an Igneus Pizza Ovens, you can contact us on 01423 575 885.

The post Regional Pizza Styles to try: New York Style Pizza & more… 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.

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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.

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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.

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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.

1.  Preheat

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

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

2.  Sizzle and Sauce

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

Meats

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

Fish

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

Vegetables

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

3.  Direct vs Indirect Heat

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

4.  Get Creative

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

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

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

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

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

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

5.  Get all the Best Gadgets

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

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

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

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Prime Rib, served pink

We can’t think of a more succulent meat than Prime Rib to roast in your pizza oven! Unlike our recommendation when cooking pizza, you don’t really want to get the oven up to its blistering high heat potential. Rather, you’ll want to aim for a temperature of around 120°c. To achieve this, you may need to take the oven higher. Then let the flames subside naturally, which in turn lowers the temperature of the oven and the stone. The temperature of the oven can be controlled using the damper, and oven door if needed. The high-quality insulation on all Igneus ovens ensures the internal temperature stays hot enough to roast meat.

Prepare the meat

In terms of prep, it’s important to get the meat out of the fridge at least 30 minutes prior to cooking. This allows the meat to come up to room temperature and stops the ‘shock’ factor when it’s exposed to high heat, which can cause the meat to be tough. Depending on the flavours you intend to impart onto your Prime Rib, you may want to start preparation earlier if marinating. We would recommend a generous seasoning of cracked black pepper and sea salt to further enhance the flavour. Place the rib in a cast iron roasting tray once the pizza oven has cooled to the desired temperature. Prime rib should be cooked to an internal meat temperature of about 54°c for medium rare.

Use a Meat Thermometer

Using a meat thermometer such as the Meater 2 Plus Wireless Smart Meat Thermometer is a great option to ensure you never overcook your meat again! Turning the meat every 15 minutes ensures an even, gnarly char all the way over the rib. You may wish to cook with the door to your pizza oven in place, but this does not apply to pizza! Once the meat has finished cooking, the hardest part awaits… resisting the temptation to slice into the rib before you’ve rested it for 10 minutes!

Then, do you slice your beautifully cooked, juicy pink prime rib and serve in a crusty baguette with dijon mustard, or alone with a healthy dollop of horseradish? You could even cook the full trimmings of a roast alongside the rib! Even better, the vegetables can be cooked whilst the oven is preheating, or the meat is resting.

Pork shoulder

As with the rib, you’ll definitely want to take your time with preparation. Popular recipes include brining or marinating overnight. However, even if you are opting to go for a more traditional approach, you’ll need to ensure the joint has a liberal amount of salt for a crunchy crackling. You will need to preheat your pizza oven, then let it cool to around 200°c which is the ideal temperature for cooking Pork Shoulder. If you’re opting to go for a roast with all the usual accompanying vegetables you will have plenty of time to cook these while the pork is cooking, and while it rests. The temperature in roughly in line with what you’ll need for roast potatoes and veggies.

Use roasting tray

To roast the pork shoulder, place it in a cast iron roasting tray and leave it to slowly roast until the meat is juicy enough to fall apart. Popular styles include rubbing the pork shoulder with a glaze for a slightly sweet and caramelised taste, together with paprika and garlic powder for marinating. You might also wish to try pulling your roasted pork and serving with BBQ sauce, coleslaw and slowly roasted sweet potato fries in the summer!

Whole Seabass

One of the most important things to consider when cooking Seabass is that it cooks exceptionally quickly. Around 10 minutes depending on the thickness. It’s such a delicate, sweet fish that you’ll need to keep a watch over it as it cooks, as it will quickly dry out if overcooked. It’s also a good idea to prepare the fish in advance, by adding in some lemon and herbs. Don’t season with salt though until just before you launch it into the oven, as the salt will draw out the moisture of the fish.

Cook vegetables at the same time

A nice way of cooking seabass is with Mediterranean style vegetables such as courgettes, red onions, aubergines and cherry tomatoes. These will cook in a similar time to the fish, so you can even add them into the same roasting tray. Most fish will absorb the flavours you add to the tray so it’s a great way to impart flavour. Leave your pizza oven to cool to around 200°c. The seabass will cook quickly so you should take full advantage of the searing hot flames for a slightly charred taste.

Simply place your fish on the roasting tray or cast-iron pan and let the roar of the flames do the rest! A healthy squeeze of citrus fruits such as lemon and lime can certainly add a fresh flavour at the end of cooking. The wood fired cooking method really does add a new dimension to fish. It gives you a taste of the Med in your own back garden!

Which of these three roasts were your favourite? Have you roasted any meats, fish, vegetables in your pizza oven? We’d love to see! Tag us in on socials here. If you’ve yet to purchase your first pizza oven – what are you waiting for? Contact us today on 01423 575885, visit in store or use our contact form.

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