Mistake 1: Not Preheating Properly

This is probably the number one mistake, and it’s an easy one to make. A wood-fired oven needs a lot more time to heat up than people expect, especially on its first run out. The stone and dome need time to fully saturate, especially when fresh out of the box. We know how tempting it is to launch the pizza in as soon as you see flames, but that’s usually way too early. 

You’re looking for the dome to turn from black and sooty to a lighter, almost white colour, and the floor should be sat somewhere around 350°C. All Igneus pizza ovens (except Minimo), come with a built-in temperature gauge that gives you a reading of the ambient temperature of the oven. However, if you want to take the guesswork out of the stone temperature, an infrared thermometer is a genuinely useful bit of kit. Point it at the stone floor, and you’ll know exactly where you stand. Skip this step, and you’ll likely end up with a base that’s pale and doughy, even if the top looks cooked.

Mistake 2: Using the Wrong Wood or Fuel

Not all wood is created equal, and this trips up a lot of new owners. Wet or unseasoned wood might light, but it’ll smoke like mad and won’t get your oven anywhere near hot enough. Soft woods aren’t much better because they burn fast but don’t hold heat well. What you want is a good kiln-dried hardwood, something like silver birch, oak, ash or beech, which burns cleaner and hotter and won’t leave a bitter taste on your food. 

It’s also worth building your fire up gradually rather than piling logs in all at once. A slow, steady build gives you much better control over the heat, and your oven (and your pizza) will thank you for it. Check out our video tutorial for how to build the perfect fire in your Igneus Pizza Oven here.

Mistake 3: Overloading the Pizza with Toppings

This one’s less about the oven and more about the pizza itself. Most of us are used to a regular oven pizza that takes 15-20 minutes to cook, so it’s natural to want to load it up with toppings. But a wood-fired oven cooks in 60 to 90 seconds. This means there simply isn’t time for a mountain of toppings to cook through properly. You’ll end up with a soggy middle and undercooked base, even if the crust is perfect. 

The trick is to keep it simple. A good quality tomato sauce, decent cheese, and two or three toppings max. Don’t forget to turn the pizza every 20-30 seconds too, since the heat isn’t even across the whole oven. Less really is more here, and it lets the crust do what it does best.

Final Thoughts

None of these mistakes is anything to worry about. Essentially, they’re all things that we’ve all got wrong when we were starting our journey in the world of pizza. Give yourself a test run or two before you invite anyone round for pizza night, and you’ll get a feel for your Igneus oven pretty quickly. If you want a hand picking the right accessories or fuel for your Igneus oven, just get in touch – we’re always happy to help. Call us on 01423 575885 or explore our full range of ovens and pizza oven accessories here.

The post The 3 Biggest Mistakes New Pizza Oven Owners Make appeared first on Igneus Pizza Oven.

Step 1: Positioning

First things first, build your fire in the centre of the cooking stone, not pushed to the back. It might feel counterintuitive because, of course, the fire will ultimately be positioned at the back of the oven; however, not only does it make it easier to build the fire, but it also heats the stone more effectively. After all, getting the stone saturated and up to temperature is half the battle. A hot stone gives you that crisp, blistered base, while the flame above takes care of the toppings.

Igneus Pro Tip: A cold stone is the number one reason for a soggy base. Give it the time it needs before you even think about launching that first pizza.

Step 2: Lay Your Firelighters and Kindling

Pop a couple of natural firelighters down as your base, then build kindling or small splits up and around them in a loose lattice (as if you’re building a loose Jenga shape). You want gaps for air to move through, not a tightly packed pile that just smothers itself.

Step 3: Light and Feed Gradually

Light it and resist the urge to pile everything on at once. Add a fresh piece of kindling every minute or so for around 10 minutes. Slow and steady is the key here because we want to build heat in layers rather than try to force it in one go.

Igneus Pro Tip: Little and often beats a big dump of wood every time. When you add each new piece of kindling, try to lean it against the fire rather than position it directly on top. This allows the fire to spread across the floor of the pizza oven and heat the entire stone.

Step 4: Build to Temperature

By around the 10-12 minute mark, you should be closing in on our target temperature of around 500°C. You want to get to that 500°C mark to allow the oven to saturate and the fire to settle into a steady, rolling rhythm. Keep feeding it for a few more minutes to let things settle and stabilise properly rather than just hitting temperature and hoping for the best.

Igneus Pro Tip: Getting your hands on an infrared thermometer is a good idea to accurately assess the temperature of the oven’s floor. However, if you don’t have one, watch the flame. Once it’s tall and pale rather than low and orange, you’re nearly there.

Step 5: Rake Back and Add Larger Logs

Once you’re at or close to temperature, use a rake to push the fire to the back of the oven. Add two larger logs on top to keep the heat going, and allow the logs to catch and establish a steady flame. Don’t worry if the temperature rises above 500°C when you first add fresh logs; this is normal. Just give it time to settle back down to an operating temperature of around 450°C.

Step 6: Maintain Your Heat

Once those bigger logs catch properly, you should be sorted for a good while, plenty long enough to get through several pizzas without needing to add anything else. If you’re cooking for longer or feeding a large crowd, just top up as you go, but always remember to allow that few minutes between adding fresh wood and the oven returning to the correct temperature.

Final Thoughts

None of these steps is complicated, but it does reward a bit of patience and practice. Once you’ve done it a handful of times, it stops being a method to think about and just becomes second nature. And that’s really the whole point of an Igneus oven: it’s built to make this kind of care pay off, bake after bake.

If you want to purchase any of the accessories of wood mentioned in this article, click here. And if you need any further help, just give our friendly team a call on 01423 575885 or DM us on our social channels.

The post How to Build the Perfect Fire Every Time appeared first on Igneus Pizza Oven.

Mushrooms

Top of the list has to be mushrooms. They’re naturally earthy and rich in umami. They’re also incredible at absorbing flavour, which is exactly why wood smoke suits them so well. In a gas oven, high heat will brown and char mushrooms, but it can’t add anything beyond that. In a wood-fired oven, the smoke itself seeps into the mushrooms as they cook. 

Another great way to elevate the flavour of mushrooms is to sauté them first in the pizza oven using a cast iron pan. You can add any flavours you like here, but a hard herb such as thyme works well, along with chilli or black pepper to add a little heat.

Italian Sausage and Pepperoni

It’s no secret that cured Italian meats and pepperoni work amazingly well on pizza. A big reason for that is the fat content they carry, which allows the meats to render down and caramelise quickly in the high heat of the oven. The fat, though, is brilliant at carrying smoke as it absorbs the aromatics released by burning wood. 

A gas flame can crisp the edges just as well, but it burns clean, with nothing to infuse the toppings. You can try experimenting with different types of wood too. Oak, Silver Birch and Hickory all have different characteristic that affects the flavour of the smoke and therefore the final product.

Charred Vegetables

Yes, it’s another veggie one, but hear us out… Mediterranean vegetables such as peppers, courgettes, and aubergines work so well with wood fire. They’re fresh, colourful, and bring sweetness when cooked in the right way. The best way to cook vegetables in a wood-fired pizza oven is by using embers, which keep the temperature low but consistent and allow the sweetness to develop as the veggies cook down, but also give plenty of time for the smoky depth of flavour to impart. 

The combination of char and smoke gives vegetables a complexity that roasting in an electric or gas oven can’t match.

Nduja

Here’s one for you spice lovers. Nduja’s soft, spreadable texture means it melts into the pizza as it cooks, carrying its chilli heat and fat content through the cheese and sauce. Much like with the cured meats mentioned earlier, the fat content of Nduja picks up smoky flavour along the way, so the heat arrives with that smokiness behind it rather than just the raw hit of spice.

It’s a small, quite subtle difference compared to Nduja cooked using the clean heat of gas or electric, which of course will still melt nduja just as effectively, but the flavour stays one-dimensional.

Cheese

You might be surprised by the rather generic inclusion of this section. However, cheese has a real quality of taking on a deep smokiness, which is often overlooked, as it’s just a go-to ingredient on 99% of home-cooked pizzas. 

As cheeses such as mozzarella, taleggio, or gorgonzola melt at high temperatures, the fat content becomes absorptive, picking up the aromatics from the wood. The result is a rounder, deeper flavour, with a faint smokiness that wasn’t there to begin with. If you’re used to pizzas made in a gas pizza oven, you’ll notice the difference immediately, as although the smokiness is subtle, it’s completely different to the clean burn of gas.

Final Thoughts

The thing that ties all five of these toppings together is fat, moisture, or natural earthiness that smoke can cling to and enhance. That’s the variable a gas oven simply doesn’t have, no matter how high the temperature climbs. If you want to take it further, experiment with different hardwoods in your Igneus Pizza Oven.

A wood-fired pizza oven does more than cook your pizza. It adds flavour to it as it cooks, even in as little as 60 seconds.

Thanks for reading, and as always, 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 Toppings That Taste Better in a Wood-Fired Oven appeared first on Igneus Pizza Oven.

Pizza ovens therefore have become an increasingly popular choice, transitioning from a niche specialist product to a must-have for food lovers and outdoor cooking enthusiasts, and they’ve fast positioned themselves as a fierce rival of the traditional barbecue.

The truth is, both have their strengths. But depending on the type of cooking experience you’re looking for, one may suit you better than the other.

The Biggest Difference

Probably the biggest difference between a BBQ and a pizza oven is how they generate heat. A traditional barbecue mainly cooks using direct heat from below, whether that’s charcoal, gas burners or wood, which makes them a great option for grilling meats and imparting that classic charcoal flavour many people associate with summer.

An Igneus pizza oven, on the other hand, uses wood as its fuel source. But here’s where things get really different. Rather than relying purely on heat underneath, they create an enclosed cooking environment where intense heat engulfs the food from all angles. This combination of radiant heat, direct heat and a hot stone floor allows pizza ovens to reach intensely high temperatures compared to BBQs.

That extra level of heat means an Igneus pizza oven can cook a pizza in as little as 60 seconds. Incredible right? When temperatures in a pizza oven reach an excess of 450°C, something magic happens. Dough aerates, bases crisp, and gnarly leopard spots appear. That heat is also what makes pizza ovens so effective for cooking steaks, roasted vegetables, flatbreads and even seafood. More on that below!

Versatility

While the ability to cook restaurant-quality pizza at home is the main attraction for many people initially, most owners quickly discover that a pizza oven can become one of the most versatile cooking appliances in the garden.

Pizza ovens are capable of cooking everything from incredible steaks and succulent fish to roasted vegetables, sumptuous casseroles, and even delicious desserts! The intense heat and live-fire cooking style can add flavour and texture that’s difficult to recreate in a standard kitchen oven. Gone are the days when a pizza oven would be considered a novelty appliance only used a handful of times a year. Instead, they’ve become a staple of the garden setup. They’re quick and easy to heat up too, which means no waiting around if you fancy a spontaneous meal cooked using real wood fire.

Of course, BBQ’s still hold some advantages in terms of their ability to handle higher volumes more easily. If you’re cooking for a large crowd, you’ll likely be able to grill more food at once than you’d be able to cook in a pizza oven. That said, some of the larger pizza ovens in the Igneus range, such as the Igneus Classico, Igneus Pro 600 and 750, as well as the Igneus Ceramiko Range, have big enough capacity to handle two or more roasting trays with ease.

Rather than replacing BBQs entirely, pizza ovens offer a different style of cooking experience that’s often fully appreciated once you begin exploring beyond pizza. One thing we would say, however, is that many of the foods traditionally cooked on a BBQ can also be cooked exceptionally well in a wood fired pizza oven. The same can’t always be said the other way around.

Which Creates the Better Outdoor Cooking Experience?

The experience factor plays a huge role in outdoor cooking. It’s not just about the end product; it’s about the experience in getting there, cooking for friends and family and enjoying it while you do so. That’s one of the main reasons why we think pizza ovens have become so popular in recent years; they create atmosphere. Cooking with a pizza oven naturally feels interactive and social. Guests often get involved by stretching dough, choosing toppings and watching pizzas cook in front of them within seconds.

Much like a BBQ, the visible flames create a real sense of theatre, but the novelty factor associated with a pizza oven really sparks people’s interest and enthusiasm. We think the overall experience of cooking with a pizza oven feels more engaging than simply placing food on a grill and waiting for it to cook.

That doesn’t take anything away from the traditional BBQ experience, which many people still love for its simplicity and familiarity.

Final Thoughts

When it comes to choosing between a BBQ and a pizza oven, there’s no outright winner because they both offer something different. At the end of the day, it all boils down to personal preference in terms of the styles of food you and your family enjoy eating, the kind of cooking you like to do, and the level of versatility you require.

Thanks for reading, and as always, 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 Pizza Oven vs BBQ: Which Is Better? appeared first on Igneus Pizza Oven.

Just a few carefully chosen seasonal ingredients can create incredible flavour and balance, and spring ingredients work especially well on pizza, allowing fresh vegetables, herbs and cheeses to shine. 

So, if you’re looking for inspiration for your next pizza night, here are three seasonal topping combinations you have to try this spring. Let’s get into it!

Asparagus, Prosciutto & Parmesan

Asparagus is one of – if not the best – springtime ingredients. And guess what, it works perfectly on pizza, especially one cooked in a wood-fired pizza oven. The intense heat of the oven lightly chars the asparagus tips while they cook, all while keeping a slight bite and freshness to the texture.

The key to this pizza is simplicity. Instead of adding too many toppings, allowing just a few quality ingredients to stand out creates a much more balanced pizza. This one works equally well with either a tomato base or a pizza Bianca. We tend to lean more towards a Bianca-style pizza, using fresh Fior di Latte mozzarella on the base.

Combine the asparagus and mozzarella with prosciutto to bring a saltiness in too. We add the prosciutto after baking to allow it to preserve its delicate texture. To finish, shave over some fresh parmesan, a light drizzle of olive oil, and a small amount of lemon zest. 

Perfect!

Pea, Mint & Burrata

Any springtime pizza should feel light, vibrant and fresh. And this one ticks all those boxes! Sweet, fresh peas are a must here. Get down to your local greengrocer and grab some garden peas. Yes, it’s a little bit of effort to shell them, but it makes a huge difference. Combining the sweet, tender peas with fresh mint and rich, creamy burrata is a marriage made in heaven, trust us.

Much like the asparagus pizza, this one also works well as a pizza Bianca. A light layer of mozzarella or simply olive oil and parmesan allows the fresh toppings to remain the focus rather than being hidden under a heavy tomato sauce. The intense heat of the wood fire chars and crisps the dough, which works really well with the lighter flavours of the toppings.

Mint may not be a traditional pizza topping in the same way as basil is, but when used carefully it adds a bright freshness that cuts through the creaminess of the burrata beautifully. You can elevate this pizza even further after cooking by adding some freshly cracked black pepper and chilli flakes if you like a spicy kick!

Mushroom, Confit Garlic & Thyme

This isn’t any old mushroom pizza. This is a gourmet mushroom pizza! We all know how well mushrooms work on pizza, but combining them with subtly sweet, confit garlic and fresh thyme takes it to a whole new level.

One of the reasons mushrooms work so well in a wood-fired pizza oven is that they absorb all the rich smoky flavours from the fire. We recommend you cook them off first in a little olive oil and butter to help remove excess moisture and prevent the pizza from becoming soggy during cooking.

By confiting the garlic, it gives a delicate flavour rather than being overpowering. You can easily confit the garlic in your Igneus pizza oven too. Just add a whole bulb of garlic to a cast iron pan and submerge it in oil. Any oil is fine, but we use extra virgin olive oil. Use the ambient heat (aim for around 120°C) of the oven to slowly poach the garlic for 1-2 hours until it’s soft to the touch and you can insert a knife without any resistance. Then simply squeeze out the garlic into a bowl.

A finishing touch of parmesan or mozzarella gives the pizza extra richness while still allowing the mushrooms and herbs to remain the stars of the show. You can use a Bianca base or traditional tomato base for this one, whichever is your personal preference.

Final Thoughts

Spring is the perfect excuse to experiment with lighter, fresher pizza toppings and make the most of seasonal ingredients in your wood-fired pizza oven. Whether you’re hosting friends, cooking for the family or simply trying something new, these simple but flavour-packed topping combinations are guaranteed to impress.

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 pizza ovens and pizza oven accessories online today.

The post Seasonal Pizza Toppings You Have to Try This Spring appeared first on Igneus Pizza Oven.

Knowing what to look for takes the guesswork away and helps you cook with confidence every time. In this article, we break down the three key signs your pizza is ready, using simple visual and physical cues you can rely on.

1. The Crust & Undercarriage

The most important sign to look for is how the dough is cooked, both the crust and the undercarriage. 

Starting with the crust, you’ll want to check that the crust is evenly risen around the full edge of the pizza. You’re looking for that classic aerated cornicione, which should take on a golden colour for the most part, with slight blistering, or “leopard spotting” as it’s known. These blisters are a good sign that your oven is hot enough and your dough is reacting as it should.

It’s also vital to check underneath your pizza as it’s cooking, as it’s a good indication that the stone is in a good temperature window. If the dough looks too dark, the stone is likely too hot. Too light, and it’s not hot enough. When the pizza is nearly ready, the base should feel firm as you slide the peel underneath, and the pizza should hold its shape when lifted, rather than drooping over either side of the peel.

For best results, rotate your pizza during cooking to ensure even heat distribution and consistent colour all the way around.

2. Cheese & Toppings

Once the crust and underside are nearly there, your attention should shift to the toppings.

There tends to be a huge number of variables here, depending on the types and amount of toppings used. For example, different cheeses melt at different speeds and in different ways. Some take on colour easily, some don’t. That’s before we even get into moisture content. For example, certain toppings such as mushrooms and peppers have high water content, whereas ingredients like nduja or pepperoni have oils within them, which allow them to caramelise easily.

As a general rule of thumb, though, your cheese should be fully melted and bubbling, perhaps with a small amount of light browning or caramelisation. Meats and vegetable toppings should have taken on a slight char, but not too much. Basically, toppings should look finished, not fresh. If they still look like how they went in, the pizza needs more time!

3. The Structure Test

We touched on this earlier, but it’s worth going into more detail as it’s a key sign when deciding if your pizza is ready or not. A cooked pizza has a structure that’s easy to recognise once you know what to look for. When you slide the peel under the pizza, it should move freely without resistance. If it feels soft or difficult to lift, it needs more time. Breaking the seal between the undercarriage of the pizza and the stone should be done within the first 20-30 seconds to check how it’s cooking and allow for the first turn of the pizza.

When lifted, the pizza should hold its shape well. A slight dip in the centre is normal, but it shouldn’t collapse or feel “floppy”. The base of the pizza should have cooked enough to have sufficient structural integrity to hold the toppings without bending too much.

This “structure test” acts as your final check. When your pizza looks right and moves right, you can be confident it’s ready to come out.

Final Thoughts

If you take one thing away from this article, its that great pizza isn’t about timing. It’s about a whole host of visual and practical cues that tell you when your pizza is ready. We always say that Neapolitan pizza cooks in around 60 seconds in an Igneus Pizza Oven, which is true. However, if you’re aiming for pizza perfection, checking the crust and undercarriage, assessing your toppings, and using the structure test is the only way to truly achieve it.

And the best part is, the more you practise, the more instinctive these signs will become, which means testing more great pizza until you get there!

Thanks for reading, and as always, 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 The 3 Signs Your Pizza is Ready appeared first on Igneus Pizza Oven.

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.

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

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

It’s Not Just About Pizza

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

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

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

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

There’s a Learning Curve

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

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

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

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

The Ongoing Reality

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

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

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

Final Thoughts

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

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

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

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