Whether they take centre stage or form part of a side dish, choose root vegetables that become deliciously sweet, or Mediterranean style veggies that become soft and buttery, your pizza oven can be the perfect tool to achieve something that’ll have your friends and family asking for more! We have some fantastic cookware that you can use in pizza ovens to cook roasted vegetables…

Why use a Pizza Oven for Roasting Vegetables?

The intensively high heat that at pizza oven can achieve is perfect for cooking pizzas in as little as 60 seconds. However, they’re also great at retaining their heat for a long time, thanks to their incredible insulating properties.

This makes the perfect environment for cooking vegetables, especially as the oven cools. You obviously don’t need the temperatures of 450-500°C that are needed for cooking pizza in super quick time, rather temperatures of 200-250°C are ideal to still achieve the char and impart a smoky flavour without burning the delicate vegetables.

Which Kind of Vegetables Can I Roast?

The answer to that one is any! However, we’ve listed the most common vegetables that people tend to roast in their pizza ovens.

• Root vegetables like carrots, potatoes, beetroot, sweet potatoes, and parsnips develop a delicious sweetness and crispness.

• Mediterranean vegetables such as bell peppers, courgettes, and aubergine soften quickly, turning buttery with a bit of char.

• Brussel sprouts, tenderstem broccoli and cauliflower are perfect for high heat cooking, turning caramelised with crispy edges. You can also roast cauliflowers whole, which make a great alternative to roast meat for vegetarian guests.

Not all veggies roast in the same way, so it’s important to be mindful of oven temperature and cooking times. For example, root vegetables will need more cooking time than soft veg like peppers and courgettes. This has a lot to do with water content. Root veg has a lot less water content than soft vegetables, meaning they burn a lot easier at high temperatures. It’s therefore a good idea to cover root veg with foil during the first part of the cooking process, which allows the veg to steam and soften. On the other hand, soft veg like peppers, courgettes and aubergines, can withstand high heat, but will cook a lot quicker, so it’s important to keep an eye on them and turn and rotate the veg as it cooks. This will prevent the veg from catching and burning.

Adding Flavour to Pizza Oven Roasted Vegetables

Although you could get away with just adding a little olive oil and salt and pepper and then let the magic of your pizza oven take care of the rest. It’s also really great to add some extra flavour too. Below are our top picks to really get the most out of your veg and add a touch of je ne sais quoi.

• Rosemary, thyme, and sage add aromatic, earthy notes, while chilli flakes or smoked paprika can add a subtle kick.

• Garlic: Tossing whole or crushed garlic cloves in with your veggies adds a warm, savoury flavour. Top Tip: keep the skin on the garlic to stop it from burning.

You can also add flavour after the vegetables have come out of the oven. Drizzle balsamic vinegar or a squeeze of lemon juice over the veggies to freshen them up. Sprinkle with Parmesan, feta, or fresh herbs to elevate the dish even further.

Final Thoughts

Roasting vegetables in a pizza oven brings out deep, complex flavours and a gorgeous, gnarly texture that’s hard to replicate in a conventional oven. With a few tips and techniques, you can easily make perfectly roasted vegetables that complement any meal or become a meal in their own right. So, grab your favourite seasonal veggies, fire up the pizza oven, and enjoy the results of high heat wood or gas fired cooking. The Pizza Oven Shop has everything you need to get started with the perfect pizza oven.

Of course, as always, if you’d like any advice from our expert team, they’re on hand to help every step of the way. You can get in touch on 01423 608648 or email in a question on sales@thepizzaovenshop.com.

The post How to Use a Pizza Oven for Perfect Roasted Vegetables appeared first on The Pizza Oven Shop.

Types of Olive Oil

We’ve probably all used olive oil at some point when cooking. It seems like just about every recipe starts with ‘add a glug of olive oil to the pan’. But it’s important to note that there are different gradings of olive oil, all relating to the press.

Extra Virgin Olive Oil

This is considered the best quality and tends to be the darkest in colour. It’s usually the most expensive too! However, it’s more than worth splashing out, especially when it comes to pizza. Extra virgin olive oil is oil extracted from the first press of the olives. This means it’s the richest in terms of flavour, and tends to have more sediment, especially high-quality extra virgin olive oils. This is why they have a low ‘smoke point’ and not suitable for adding straight into a hot pan as it’s likely to burn easily. It is though perfect for adding to salads. As well as… you guessed it, adding to dough and drizzling over a finished pizza!

Virgin Olive Oil

The grade down from extra virgin, but still good quality. Tends to have oil from the second and third press as well as that of the first press. Meaning it’s somewhat diluted. However,

What this does mean is that it has a higher smoking point. Making it more suitable for cooking with, and it tends to be cheaper to buy!

Refined Olive Oil

This is oil that has undergone a refining process to remove impurities, colour, odour, and some of the natural flavours found in virgin or extra virgin olive oil. This process typically involves the use of heat and chemicals to neutralise the oil’s acidity. We wouldn’t recommend you use refined olive oil.

Irrespective of the grading of olive oil you use (although we do urge you to use extra virgin), you should always try to look for an oil that’s made in Italy. It really is the best in terms of taste. Much like wine, olive oil gets its unique flavour from the region the olives come from, but to be honest that’s getting a little geeky (sorry!).

Adding Olive Oil to the Dough Recipe

Where we think olive oil plays a key role is adding it to the dough recipe itself. Even if the recipe you’re using doesn’t call for it, you can try adding it in as the amount you’d be using wouldn’t make a notable difference to the ratios. It’s important therefore to combine the water and the flour first, and poolish/biga if using, let it sit for 15 minutes, the add the olive oil. The reason for this is that oil has a tenderising effect on the dough which can result in an overly moist dough that’s difficult to work with and shape.

Pizza dough by its very nature is a lean dough, i.e. it doesn’t contain eggs or butter. Without the extra fat to make the dough soft, the end result can sometimes be a little too crisp for some people’s taste. The effect olive oil has on the dough will help the finished pizza have a delightful soft, chewy texture.

Using Olive Oil when balling your dough

Another good way to use olive oil is when balling your pizza dough. By simply rubbing some extra virgin olive oil on your hands before balling the dough it adds a protective ‘film’ to the doughball and a barrier to stop air getting to the dough and drying it out.

Pro Tip: If you do find your doughballs dry out at any point, all is not lost so don’t panic! You can simply add a little olive oil over the dough and then place a layer of clingfilm or a damp tea towel over the top for a few minutes. This should go some way to reviving your dough!

Drizzle, drizzle, drizzle

As we mentioned above, extra virgin olive oil has a fantastic, rich, earthly flavour in its own right. And as well as adding it to the dough recipe, you can drizzle it over the finished pizza too! Olive oil’s unique flavour complements other ingredients like tomatoes, cheese, and herbs, without overpowering them. It also adds a touch of indulgence to your pizza, as it has a luxurious, almost silky texture.

So, there we go. Something that you might not have thought of when making previous batches of dough, but certainly something that we think is worth experimenting with and trying out. We don’t think you’ll look back.

Whether you’re a seasoned pizza aficionado or still deciding which pizza oven to buy, our expert team is here to give as much advice as you need. You can get in touch on 01423 608648 or email in a question on sales@thepizzaovenshop.com.

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What’s the best kind of pizza oven for bread?

The good news is, any pizza oven, whether its wood fired, or gas fired is suitable for baking bread. The only exception to this would be a pizza oven fired using wood pellets such as the Ooni Fyra 12. This is because the heat is too inconsistent.

Making bread in a pizza oven is a fantastic way to achieve a crispy crust and a delicious, rustic flavour. Bread cooks at a lower temperature than is used for cooking pizzas, typically in the 200°C-250°C range rather than 450°C+. So, it’s ideal for when you’ve finished cooking your pizzas and the oven is cooling down. Or if you have a gas fired pizza oven, it’s easy enough to just set the temperature to the range you need right from the word go.

Top Tip

When you first launch the loaf into the oven, the temperature of the stone will drop slightly. It’s better to aim for a slightly higher temperature than your recipe states to account for this drop in temperature. To keep an accurate eye on the oven temperature we recommend using an Infrared Digital Thermometer Gun.

Types of Bread

To be honest, a pizza oven can pretty much simulate any kind of oven you’d normally use to bake bread. Of course, traditionally, bread is baked in a wood-fired oven. If you have a wood-fired pizza oven such as the Gozney Dome, Clementi, DeliVita or any of the Igneus range, your bread will be as traditional as it gets!

Bread that requires a higher heat such as Ciabatta, Sourdough and Baguettes are perfect for making in a pizza oven. This is because the intense open flames help the bread develop a crispy, golden crust while keeping the inside soft, light and flavourful. The consistent, radiant heat in a pizza oven also helps with the even rise and baking of the loaf. Even breads such as Naan and Flatbreads are great options as the pizza oven can mimic the intense heat of a tandoori oven which would be traditionally used for a bread such as a Naan. These types of bread cook incredibly quickly and often have a charred, crisp finish to them, much like a good pizza crust.

For bread that requires a lower temperature such as Whole Wheat Bread, Brioche or even sweeter alternatives like Banana bread, it’s important to cool the oven to the correct window first before launching the dough, as mentioned earlier. This is really easy but does require you to monitor the temperature gauge closely!

Adding Moisture

Adding moisture to the oven while your loaf is cooking helps develop a crisp crust by preventing the outer layer of bread from drying out too quickly. It also improves the springiness of the loaf as the steam allows the dough to rise quickly in the initial stages of the bake. Steam also helps to create that golden, almost glossy appearance to your loaf, rather than a dull and matt appearance if moisture wasn’t added.

There’s loads of ways to add steam into the oven. If you’re the proud owner of a Gozney Dome, you’re able to purchase the Gozney Dome Steam Injector. It is a black anodized aluminium funnel with a cork top, engineered to inject just the right amount of water into the oven and create steam. If you have a pizza oven other than a Dome, you will have to take a more manual approach!

For example, you can add a tray of water to the oven just before you launch the dough. Or add a few ice cubes into the oven on a tray if your recipe calls for a longer bake. This will prevent the water from evaporating too quickly. It’s important have the door of your pizza oven in place when using this method. Not only retain the heat of the oven more effectively, but also to lock in the steam.

Final thoughts

So, there we have it, baking bread in your pizza oven couldn’t be easier. Using the simple tips and tricks we’ve highlighting in this article will help you turn out world class loaves!

And of course, if you’d like to talk to any of our expert team, they’re on hand to offer advice every step of the way. You can get in touch on 01423 608648 or email in a question on sales@thepizzaovenshop.com. If you want to see our pizza ovens in action take a look at our YouTube channel. Or come and see us at a show.

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From Bechamel to Crème Fraîche

A creamy base can be an indulgent alternative to the classic tomato sauce. Bechamel sauce, often known as white sauce, is one of the four grand classic French sauces from which another thousand derivative variations of toppings were born. It’s made with butter, flour, and milk, and is perhaps one of the richest, perfect for combining with toppings as sautéed mushrooms, caramelised onions, and tender chicken. Another creamy option is crème fraîche, the tangy, cultured cream adding a subtle creamy flavour to pizzas. Crème fraîche works beautifully with smoked salmon, capers, and dill for a light and refreshing summer pizza.

BBQ Sauce and Pesto

For those who like a bolder level of flavour for their pizzas, BBQ sauce and pesto are a great option. Given the fact that it carries sweet, smoky, and partially spicy notes, barbecue sauce tends to essentially appeal to people who truly love sweet flavours. It goes best on pizzas with grilled chicken and red onions. The combination of BBQ sauce and cheese creates a rich and slightly tangy blend of flavours.

Other options include pesto with fresh basil, garlic, pine nuts, parmesan cheese, and olive oil. Again, this is a bold and highly fragrant option. But be warned: you don’t need to add much, as it can be very overpowering if not used sparingly. It is great option to either add to the base of the pizza, or added on top of your creation after cooking, topped with cherry tomatoes and fresh mozzarella and rocket.

Vegetable Purees

Vegetable purées are a great way to add interest to your pizza in a healthy and tasty way. Butternut squash puree evokes the natural sweetness and creamy texture that work brilliantly as a base for autumn-inspired pizzas. Decorate it with roasted vegetables and sage, finish off with crumbles of goat cheese. Beetroot puree will add vivid colour with an earthy flavour that matches well with tangy feta cheese, rocket, and walnuts.

Here at the Pizza Oven Shop we have found the pizzas topped with vegetable purees go down incredibly well with not just vegetarians but carnivores too! The vibrant colours are also a hit with the kids, so getting them involved with topping the dough is also a must.

Cheese Sauces and Rarebits

For the cheese fans, there’s bound to be a cheese-based sauce that will transform your pizza into a whole new dimension. Cheese sauces, which are made using a Bechamel base like mentioned above, or the classic the Welsh rarebit, are both a rich and indulgent alternative to tomato sauce. A basic cheese sauce with sharp cheddar and creamy Gruyère can combine well with crispy bacon, sliced apples, and a drizzle of honey.

Welsh rarebit is a savoury sauce made of melted cheese, beer (like a dark ale or even Guinness), and mustard which can be used as a pizza sauce for a bold flavour with quite a bitter taste. Top this with some sautéed mushrooms in garlic and finish off with a poached egg, making sure the yolk is still runny for the added richness.

Oil, Butter and Herb Options

The simplicity of infused oils, infused butters, and herbs for pizza sauce alternatives is a means of showing off the toppings. A drizzle of high-quality olive oil infused either with garlic and fresh herbs such as rosemary or thyme can be the fragrant and flavourful base that sets off your pizzas. This approach is perfect when pizzas are topped with fresh and seasonal ingredients like deep red beef tomatoes, fresh mozzarella, and basil. Another alternative is to make use of garlic infused olive oil with a few red chilli flakes for some added heat. Another great option would be to mix butter with flavours like njudu and roasted red peppers. Whack it all in a food processor, blitz until smooth, and add to the base of your pizza. Watch that butter melt! Trust us, this is indulgence at its best, but boy, is it more than worth it!

Final thoughts

Experimenting with different pizza sauces can be a delightful way to customise your homemade pizzas and explore new flavours. The beauty of pizza lies in its versatility, so whether you opt for a creamy base, a tangy BBQ twist, a vegetable puree, a cheese sauce, or a simple herb-infused oil, each alternative offers a unique taste. So, fire up your pizza oven and have a go! And of course, if you’d like to talk to any of our expert team, they’re on hand to offer advice every step of the way. You can get in touch on 01423 608648 or email in a question on sales@thepizzaovenshop.com.

The post What can I use Instead of Pizza Sauce? appeared first on The Pizza Oven Shop.

Whether you’re using a portable pizza oven, a wood-fired pizza oven, or a gas-fired pizza oven from brands like Ooni, Gozney, Clementi, Igneus or DeliVita, understanding the difference between Biga and Poolish pizza dough can help you achieve the perfect crust for your pizzas.

If you would like some pizza dough but don’t want to make it yourself, we have some frozen dough that can be delivered to you!

What is a Preferment?

A preferment is a small yeast cultured dough mixture that is prepared and allowed to ferment before being mixed into the final dough. This technique not only develops flavour but also improves the texture and rise of the dough. By fermenting a portion of the dough’s flour, water, and yeast separately, you can control fermentation times and enhance the complexity of flavours in the final product. There are many different types of preferments. The two most popular in the world of pizza are Biga and Poolish.

Understanding Biga

Biga is an Italian preferment known for its longer fermentation period. Typically overnight or longer before being added to the final dough mix. Originating from traditional Italian cooking. Biga enhances dough by imparting a slightly tangy flavour and a chewy texture to the crust. The extended fermentation time allows for the development of complex flavours. This makes it ideal for pizzas that require a robust crust with a pronounced chew.

Exploring Poolish

Poolish is a French-style preferment which has a high hydration level. It is typically equal parts water and flour by weight, along with a small amount of yeast. The mixture is allowed to ferment for 12-16 hours, developing a bubbly and frothy texture. The origins of Poolish date back to Polish bakers in the 19th century. It was later adopted by French bakers, hence the name.

Poolish contributes to a lighter, airier texture in the pizza crust. This makes it ideal for styles like Neapolitan pizzas that benefit from a soft and chewy bite. The extended fermentation time allows for the development of a mild flavour. Enhancing the overall taste of the pizza without overpowering it. It tends not to have the same tangy/sour flavour associated with Biga preferment dough. When using Poolish in your dough, you’ll notice an improvement in workability, making it easier to stretch and shape. Also, because it tends to have a wetter consistency to Biga, it’s much easier to combine into the final dough mixture.

Choosing the Right Preferment

Deciding between Biga and Poolish largely depends on the desired characteristics of the final pizza and the specific style of pizza you want to create. Biga, with its longer fermentation period, imparts a deeper, more complex, tangy and sour flavour and a chewier texture, like that of sourdough. This makes it ideal for pizzas that benefit from a robust and substantial crust. The extended fermentation also results in a dough with improved gluten development, providing excellent structure and chewiness.

On the other hand, Poolish, with its higher hydration produces a lighter and airier crust. This preferment is perfect for pizzas that require a soft, delicate texture, such as Neapolitan-style pizzas. Poolish contributes a mild, subtle flavour enhancing the overall taste without overpowering the other ingredients.

Best Practices for Using Biga or Poolish

It’s well worth pointing out that using Biga or Poolish preferments would be classed a an advanced technique for making dough. Perhaps not something to consider if you’re just getting started in the world of making your own dough.

Incorporating Biga or Poolish into your pizza dough involves careful planning and execution. Begin by preparing the preferment well in advance to allow sufficient fermentation time. Adjust the hydration levels and fermentation times based on environmental factors such as temperature and humidity to maintain consistency in dough quality. Experiment with different ratios of preferment to flour to achieve the desired flavour and texture in your pizzas. This is all part of the fun of making your own dough!

Conclusion

Experimenting with preferments like Biga and Poolish are a fantastic way to elevate your pizza-making experience, offering enhanced flavour, texture, and crust quality. Whether you prefer the robust complexity of a Biga-based crust or the light and airy texture of a Poolish-based crust, understanding the characteristics of each preferment allows you to tailor your dough to meet your specific preferences in terms of the type of final pizza you want to create. At the end of the day, it’s all about experimenting and having fun with making your dough. We’ve known people who have gone from complete novices, to being completely obsessed with achieving the perfect pizza dough, so, don your apron and give one of these preferments a try next time you make pizza.

Thanks for reading!

The post Biga vs Poolish Pizza Dough: Which Preferment is Best? appeared first on The Pizza Oven Shop.

In this blog, we’ll uncover the five biggest mistakes that could be ruining your pizzas. We will provide practical tips to help you avoid them. Let’s dive in…

1. Not Letting Your Dough Proof for Long Enough

If you’ve had a go at making your own pizza dough, we salute you! It really does make the world of difference to the final pizza. It can be really satisfying when you take the pizza out of the pizza oven, knowing that you’re the sole creator of that light, airy dough. However, it must be said, making the dough is one of the more complicated bits of the whole pizza making procedure, and one that can often go wrong!

One of the most critical steps in pizza making is allowing your dough to proof for the right amount of time. Proofing, or fermenting, is the process where the dough rises and develops flavour and texture. Skipping or shortening this step can result in a dense, tough crust. Instead of the airy, chewy texture that characterises great pizza.

When using wood or gas-fired pizza ovens like Ooni, Gozney, Clementi, Igneus, or DeliVita, proper proofing is even more essential. This is due to the high temperatures these ovens reach. A well-proofed dough has developed gluten, which gives the dough elasticity. Allowing it to stretch thin without tearing and creating those aerated bubbles in the crust.

Typically, pizza dough needs to proof for at least 24 hours in the fridge. This slow fermentation not only improves the texture but also enhances the flavour as the yeast works its magic over time. If you rush this process, the dough won’t have the same depth of flavour. It may not cook evenly, leaving you with a pizza that’s raw in some places and overcooked in others.

Watch our YouTube video showing you ‘How to make overnight pizza dough‘

2. Using a Rolling Pin to Shape Your Dough

Using a rolling pin to shape your pizza dough is a common mistake that can drastically affect the final product. While it might seem like an easy way to get a uniform shape, rolling pins can squeeze out the air that has developed during the proofing process. Leading to a dense, flat crust.

When you use your hands to stretch and shape the dough, you preserve those precious air bubbles. These bubbles create a light, airy texture and beautiful pockets of crispiness when cooked. Hand-stretching also allows you to feel the dough’s elasticity and ensures an even thickness. This is crucial for cooking in high-heat wood or gas-fired pizza ovens.

3. Not Allowing the Stone to Get Hot Enough

A really common mistake when using a wood or gas-fired pizza oven is not allowing the stone to get hot enough before launching your pizza. The pizza stone needs to reach a temperature of at least around 350-400°C to ensure that your pizza cooks evenly from below.

The main reason this mistake is so common is because people rely too heavily on the built in thermometer. Built in thermometers only assesses the ambient temperature of the oven. Or, have not followed the correct heating procedure.

Visit our YouTube page to see lighting videos.

If the stone isn’t adequately heated, the dough will cook slowly. Leading to a soggy base instead of a firm crust. This is particularly important for ovens like Ooni, Gozney, Clementi, Igneus, Gino, Inferno and DeliVita. They are designed to cook pizzas quickly at high temperatures.

Always preheat your oven and stone for at least 20-30 minutes, ensuring the stone has absorbed enough heat. Quite often, the stone takes longer to get up to ideal temperature than the ambient temperature of the oven. For that reason, we recommend you buy an Infrared Digital Thermometer to accurately measure the temperature of the stone. This extra step will make a significant difference in the quality of your homemade pizza.

4. Using a Hot or Damp Peel

Issues with launching pizzas into the oven has to be the most common issue we’re asked about. Using a hot or damp peel can be a disaster when trying to launch your pizza. This is because it makes the dough stick to the peel. When launching your pizza into the oven, the peel needs to be cool and dry to ensure the dough slides off smoothly.

Every time you add dough to the peel, a small amount of condensation transfers from the dough to the peel. When you’re using the peel in a really hot pizza oven, it can heat up the metal. This can also promote sticking of the dough to the peel.

To avoid this mistake, always start with a cool, dry peel. Lightly dust it with flour or semolina to create a barrier between the dough and the peel. This allows the pizza to slide off effortlessly, maintaining its shape. Ensuring it cooks evenly in your pizza oven. Paying attention to the condition of your peel will help you achieve a perfect launch and a beautifully cooked pizza every time.

5. Not Turning Your Pizza Enough

The final common mistake we hear about is not turning your pizza enough, which leads to uneven cooking. Wood and gas-fired pizzas ovens reach temperatures of 450°C+ and can cook pizza in as little as 60 seconds.

Although these ovens are amazing at producing even heat distribution across the whole oven, the main heat source is coming from one side of the oven which can cause one side of the pizza to cook faster than the other. If you don’t rotate your pizza regularly, you may end up with a crust that’s burnt on one side and undercooked on the other.

To achieve a evenly cooked pizza, use a turning peel to rotate your pizza every 15-20 seconds. This ensures that all sides of the pizza are exposed to the oven’s hottest spots, promoting even cooking and bubbling of the crust and toppings. By keeping a close eye on your pizza and turning it frequently, you’ll enjoy a perfectly cooked, delicious pizza every time.

Final Thoughts

Avoiding these common mistakes can significantly improve your pizza-making skills. Even if you’ve experienced some of these mistakes for yourself, don’t be disheartened as the next time you make pizza, you’ll know what to do! If you’d like any help choosing any of the accessories that we’ve mentioned throughout this blog, our team would be delighted to help.

You can contact us today on 01423 608648 or browse all our pizza ovens, accessories, fuel and groceries below.

The post The 5 Biggest Mistakes That Are Ruining Your Pizzas appeared first on The Pizza Oven Shop.

In this guide, we’ll delve into the fundamental principles of pizza dough and give you some practical tips to make the journey a little easier, as well as the common pitfalls to avoid. From selecting the correct flour to perfecting the techniques of mixing, kneading, and stretching, we’re here to give you with the knowledge to create dough that’s light, airy, and bursting with flavour.

1.  Ensure you use the correct flour

Flour is flour, right?! Wrong! For example, the ideal flour for a Focaccia Pizza Dough is all purpose flour, but for a classic Neapolitan Pizza, you’ll need ‘00’ flour. Its finely ground texture produces a soft, elastic dough that bakes into a thin, chewy crust. With its high protein content and low gluten development, ‘00’ flour is the key to achieving that perfect Neapolitan pizza texture and flavour. We recommend using Caputo Pizzeria flour which you can purchase over in our Groceries section.

Buy Caputo Flour

2.  Use weighing scales

Perfect pizza dough is an exact science, so it’s vital that each ingredient is measured out perfectly, especially the flour. The reason is that flour is compressible, so if you’re measuring out using a cup or bowl, it’s not always guaranteed you’re getting the correct amount for your recipe. Get the flour on the scales and you can’t go wrong!

Buy Ooni Scales

3.  You don’t need fancy equipment

Don’t let not having a stand mixer or food processor put you off from making your own pizza dough. After all, the Italian mammas in the 1800’s didn’t have them! You can still make top quality pizza dough without any fancy equipment. Simply mix all the ingredients, then cover the bowl with clingfilm and allow the dough to rest overnight.

The following day, you’ll have dough ready for shaping, proofing, and stretching. This approach, requiring only one bowl and minimal clean-up operation, is the old-school method for making dough!

4.  Use cold water

One of the secrets to top quality dough is in the fermentation period. The slower the dough ferments, the slower the carbon-dioxide produces, resulting in a lighter, more aerated texture to your pizza.

We recommend you use cold water, but not ice cold, when making your dough for the best results.

5.  Don’t be shy with the salt

This tip might not be popular with those who actively try to avoid salt in their diets, but for the purpose of making the best pizza dough possible, it’s important not to skimp on the salt. The reason behind this is similar to that of above, the fact that the more salt in the mix, the slower the fermentation process.

Of course, this doesn’t mean go totally mad with the quantity of salt you include but stick to whichever recipe you’re following and don’t reduce or omit the salt completely.

6.  Olive oil is your friend

We all know Italian’s love their olive oil, but not just for its incredible taste. Yes, your dough recipe will include it as part of the mix, but you can also add a little olive oil to your hands and spatula when you’re getting the dough out of the mixer or bowl.

This helps all the dough drop away from the bowl without leaving any remnants behind, but it also makes it easier to handle so you don’t end up with dough sticking to your hands.

7.  Don’t leave the dough ‘open’

A common mistake made when making dough for the first time is leaving it ‘open’. This means leaving it uncovered for a period of time, whether that’s while you take a break or are reading the next step of the method. If you leave the dough uncovered and exposed to the air, it will form a crust very quickly.

To revive your dough if a crust does form, you can pat a very small amount of water over the dough, cover with clingfilm and leave it for a few minutes.

8.  Don’t be tempted to add more flour when shaping and stretching

When it’s time to shape your dough into balls, it can be tempting to add flour to the working surface. Similarly, when stretching your dough, don’t add too much flour to the worktop.

Adding more flour essentially changes the recipe and therefore the composition of the dough which alters the hydration level.

9.  Let the dough balls rest

It’s important not to use the dough balls straight after you’ve balled them. Let them rest for at least 30 minutes in order for them to relax and further ferment.

Also, if you refrigerate the dough balls for use at a later time, let them rest and come up to room temperature before you use them. Never use dough straight from the fridge.

Conclusion

So, there we have it, some practical tips for you for when you try making pizza dough for the first time. One of the most important things to remember is that it’s totally okay to make mistakes! Nobody making dough for the first time got it right on the first go, and every mistake you make you’ll learn from for next time. If you want any advice on which pizza oven is right for you, visit the shop section of our website here.

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Rome

Rome is home to a variety of Italian pizza styles but arguably most famously, is the Al Taglio (or by the cut). Al Taglio is the evolution of the original first pizza originating from the height of the Roman Empire. As such, it is famous in other regions (notably Sardinia) but each of the other regions have their variations. Another key characteristic behind its name is that the pizza is traditionally baked in sheet pans and sold by the slice. Paying for how much and the weight of the slice you choose. Al Taglio in Rome, features a crisp one inch thick crust. Some toppings and features are added during or at the end of the bake such as prized cheeses, seafood and cured meats. Salt, oil and rosemary are also popular accompaniments in the region.

In other areas, Al Taglio is referred to as Pizza Romana Tonda. Which is circular, with a very thin crust. The Romana Tonda originates from Christopher Columbus. After convincing the world that the world is round and not flat, loyalists to the Romana Tonda maintained it was round and flat which lends their view to the appearance of the pizza. The pizza itself is extremely thin with a crisp crust.

Rome is also home to the Pizza alla Pala or a Metro. Similar to the Al Taglio, it is baked on the base of a stone pizza oven and cut into square slices. The ingredients are almost identical, shape and texture may vary, but the main distinction is the crispness of the at least half an inch thick pizza.

Naples

The Neapolitan takes its name from the region of Naples where many great flavours have emerged. Traditionally speaking, the softness of the pizza crust owes in part to being cooked in a 450C wood fired oven. Because of the heat, the air bubbles in the dough swell, char and blister before the base of the crust has hardened. The crust is smaller and thinner. The elasticity of the dough allows it to just hold the tomatoes and mozzarella. This allows the flavours to flow in synergy so you experience all the flavour of the ingredients in one bite.

Naples is also home to the Calzone. Folding an Italian pizza over in itself is nothing new or different than in some regions, but the main distinction is that you do not build up the cornicione in the centre as you would other pizzas. The sauce and cheese are spread over before adding toppings to one half and folding over.

Sicily

Whilst you might immediately recognise Sicily for the origins of the ‘Sicilian’ which in the UK and USA can be served as square shapes, you would not find the same in Sicily itself. Where the original shape of the Sicilian (arguably inspired by sfincione of Palermo or cudduruni of Syracuse due to the bread-like makeup of the recipe) is square, in Sicily you could expect essentially two round pies. These consist of toppings of goat cheese, and local cow’s milk cheeses such as Pecorino Siciliano, anchovies and a heavy dusting of breadcrumbs.

Milan

Also treasured by the people of Naples, Milan is home to the Pizza Fritta. Made With the toppings in the Neapolitan style, then folded inwards to create either a circular or half moon pouch of stuffed dough. It is then dropped into a deep fryer. Emerging in a golden batter, the toppings are hidden inside the dough ball meaning the ricotta, tomato and salami are untouched by the oil.

Liguria

Commonly found in Northern Italy is the Ligurian style pizza. The tomato sauce base is commonly replaced with pesto and the base itself is made in a focaccia style which has a light, but slightly chewy texture which lends beautifully to a greater variety of pizza toppings.

Sardinia

Sardinia also shares many other styles but one unique to Southern Italy is known as either the classica, tradizionale or Napoletana. At roughly a 12 inch circle shape, it features a thinner crust and less toppings. Traditional toppings are typically used, so more margaritas than any meat or otherwise ‘adventurous’ toppings.

Turin

Gourmet is a style beloved in Turin. They are often cut into little triangles which are often disregarded by other regions which consider this to be snobby and too far along the lines of a Michelin chef. A key distinction is the focus on whole grain flours, ancient grains and sourdough, with fancier toppings. This style is also popular in Verona.

Which was your favourite Italian pizza? Whilst we may not be able to help you argue the finer points of pizza with different localities in Italy, we certainly can provide you with the assistance you need when it comes to choosing the right pizza oven for you.

Contact our team today on 01423 608648, visit in store or online here.

The post Our Guide to Italy’s Regional Pizzas appeared first on The Pizza Oven Shop.

With Black Friday as well as our Christmas Sale, many people elect to make their pizza oven purchase around now. With the intention of not even firing her up in anger until Spring. However, we’re here to tell you… don’t wait! One of the main benefits to pizza ovens over barbecues is that they’re much more diverse in what you can use them for. But before we get into that, it’s important to address the key differences.

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What is the Difference Between a Pizza Oven and a BBQ?

The distinction between a bbq pizza oven and a barbecue lies in their design, functionality, and the range of food they can cook. While both excel in outdoor cooking, a pizza oven is uniquely designed to reach the super high temperatures. Typically exceeding 450°C, needed to create the perfect environment for crafting Neapolitan pizzas. This intense heat is essential for achieving the coveted crispy yet chewy texture of a traditional Neapolitan pizza. On the other hand, a barbecue, or grill, focuses on direct or indirect grilling relying on open flames or hot coals. Barbecues are versatile, suitable for grilling various meats and vegetables. However, they may lack the consistent high temperatures required for the rapid cooking and unique flavour profile of a pizza.

Much like the oven in a typical kitchen, a pizza oven is insulated to keep the heat inside. This both allows the high temperatures to be reached quickly, but also retained. One of the key benefits to this is the temperature of the oven can be controlled and brought down lower for long periods. This is ideal for roasting joints of meat, sides of fish, and getting a caramelised, gnarly finish on vegetables.

How versatile is a pizza oven?

This brings us seamlessly onto the versatility of pizza ovens which extends far beyond its namesake. Proving to be an appliance capable of more than just crafting delicious pizzas. While its core competence lies in delivering the perfect pizza with that characteristically crispy crust and perfect leopard spotted char. A pizza oven’s adaptability shines in its ability to handle an array of dishes. Beyond pizzas, these ovens can excel in baking bread, roasting vegetables, grilling meats, and even churning out desserts. The high temperatures achieved in a pizza oven create an ideal environment for achieving caramelisation and imparting a smoky flavour to various ingredients.

This versatility arises from the design of pizza ovens. Often featuring a dome-shaped chamber and insulating qualities which keeps the heat consistent and easy to control.  This ability to reach extremely high temperatures coupled with the capability to operate at a lower temperature means that these ovens are perfectly adept at cooking a pizza in 60 seconds, cooking a side of delicate salmon or slow cooking a casserole. The radiant heat produced in these ovens ensures even cooking and imparts a distinct smoky taste that elevates a wide range of dishes.

What are the key disadvantages of BBQs compared to BBQ Pizza Ovens?

• Charcoal has a maximum cooking duration of 45 minutes and cools rapidly after reaching its peak temperature, while pizza ovens retain heat for extended periods.
• Barbecues, due to their intense heat, may sear food unevenly, resulting in a burnt exterior and undercooked interior. Pizza ovens, in contrast, provide more consistent heat, ensuring even cooking throughout.
• Some low-quality charcoals contain numerous small, unusable pieces, making it difficult to achieve a consistent temperature on the barbecue bed. Wood, with fewer variations, promotes more uniform cooking quality.
• Barbecues can be challenging to clean, which often detracts from the dining experience after the meal finishes. Someone’s got to clean it haven’t they!

So, which one will be right for you?

Choosing between a pizza oven and a barbecue ultimately depends on your culinary preferences, cooking style, and the overall experience you seek. If you’re an aficionado of authentic, perfectly charred pizzas with a crispy crust, but also seek the versatility of cooking a range of other dishes like bread, vegetables, casseroles, and meats on the same appliance, a pizza oven is most definitely for you. On the other hand, if you enjoy the traditional charm of grilling, with the enticing aroma of barbecue filling the air, a barbecue may be the ideal choice.

Ultimately, the right choice depends on your preferences and the type of outdoor cooking adventure you want!

Thanks for reading,

The Pizza Oven Shop

The post What a Pizza Oven can do that a Barbecue can’t appeared first on The Pizza Oven Shop.

GBOF Sourdough Balls: Shop Now

Sometimes life just calls for pizza. But when the pizza cravings start, do you really want to start making dough from scratch? Just because you’re not making homemade dough, doesn’t mean you should compromise on flavour and texture. That’s where our Great Balls of Flour Dough Balls come in!

Unlike other dough balls that claim to be sourdough, these dough balls are made with only natural yeast. They give a beautiful aerated rise, and deliver the deep, rich, nutty flavour that’s synonymous with sourdough.

Gluten Free Dough Balls: Shop Now

Why should there be a compromise for having a gluten intolerance? Okay, gluten free dough balls are never going to have the same taste and texture as standard dough, but these come

pretty damn close! These dough balls are easy to shape and produce a crisp base as well. In terms of taste, we actually did a blind taste test on some of the team’s children, and the pizzas were gone in a matter of seconds. What more praise could we give them?!

Mutti Aromatic Pizza Sauce: Shop Now

Yes, it’s easy to make, but when time is of the essence, having a tin of authentic tomato pizza sauce ready to go can only be a good thing. And this sauce from Mutti of Parma is the best of the best.

Mutti Pizza Sauce with Spices (Salsa per Pizza Aromatizzata) is a rich combination of 100% Italian sun-ripened tomatoes blended with traditional ingredients – aromatic basil, oregano, and onion. Delicious!

Caputo Pizzeria Flour ’00’: Shop Now

We always encourage you to make your own dough if you’re having a pizza party and truly want to impress your guests. Not only is it fun to make, you’ll also have the bragging rights amongst your friends when you tell them you’ve made the dough from scratch! The best dough requires the best flour, and this Caputo Pizzeria Flour ’00’ is certainly that.

“00” flour has a very fine texture, which means it has a low protein content. The low protein content results in a smoother, more elastic dough, which is ideal for making pizza with a thin, tender, and crisp crust. The fine texture also allows the dough to develop gluten more slowly, making it easier to work with.

Caputo Dry Yeast: Shop Now

Just as the best dough requires the best flour, yeast also plays a huge part. Mulino Caputo’s dry yeast is of a 100% Italian Saccharomyces Cerevisiae type from exclusively Italian molasses: it has a high fermentative power and is ideal for making soft doughs with an incomparable taste.

High-quality yeast is more reliable and consistent in its activity. This means that you can better predict and control the fermentation process, leading to consistent results in terms of dough rise and texture. Inconsistent yeast can result in uneven dough fermentation, leading to unevenly textured crusts.

Adding Flavour

When it comes to adding flavour to your pizza, you can’t beat a bit of sweetness and spice! That’s why we stock JD’s Hot Honey Original and JD’s Chilli Flakes. JD’s Hot Honey Original: Shop Now

JD’s Hot Honey is a new chilli infused honey, delivering a blend of sweet and floral honey infused with a hot red jalapeño kick. Perfect for those who love sweet and spicy flavours, and pairs really well with meat such as chicken. Simply drizzle over your cooked pizza once you’ve taken it out of the oven.

 

JD’s Hot Aleppo Chilli Flakes: Shop Now

One for those who can take a bit of heat! These ruby red flakes offer a mild to medium heat that doesn’t overpower the ingredients of your pizza.

Instead, they offer a rich and fruity taste that brings to mind the flavours of smoky, sun-dried tomatoes.

Did someone say Gift Boxes? Shop now

With Christmas just around the corner (at the time of writing!), what better present for a pizza fanatic than our Luxury Pizza Gift Box? The best thing is, we’re sure that you’ll be first on the guest list of whoever you buy this for, when they next host a pizza party! The Luxury Pizza Gift Box includes the following:

• 2x Caputo Pizzeria Wheat Soft Wheat Flour Tipo “00” (1kg)
• 2x Mutti Pizza Sauce (400g)
• 1x Caputo Dry Yeast (100g)
• 1x JD’s Original Jalapeño Hot Honey (350g)
• 1x JD’s Hot Flakes Aleppo Chilli (35g)
• 1x Truffle Guys Signature Truffle Dust (65g)
• 1x Igneus Pro Dough Cutter

Conclusion

We hope that’s given you a flavour (excuse the pun!) for what our new Groceries section of the shop has to offer. There’s a few more items in the store, so head over now to take a look. We plan to keep adding top quality produce to the store over the next few months, so watch this space for new products and brand partnerships.

Thanks for reading,

The Pizza Oven Shop

The post The Pizza Oven Shop Groceries (Ingredients for pizza) appeared first on The Pizza Oven Shop.