1. How Hot Should My Pizza Oven Be?

This is the big one. When they first start, most people worry about how hot to get their pizza oven. Getting it to an exact temperature and keeping it there. So, instead of aiming for a precise number, aim for a temperature window. An ambient temperature of between 450-480°C is ideal. Most pizza ovens come fitted with a built-in temperature gauge, which makes assessing the temperature super easy. Where things get a little trickier is assessing the stone temperature. That’s where an infrared thermometer comes in. For the stone, you’ll want to aim for around 350°C. If it gets too hot, the undercarriage of the pizza can stick and burn. Too cool, and the base of the pizza can come out undercooked.

2. How Long Does It Take to Cook a Pizza?

If everything is in the correct window temperature-wise, your pizza oven can have a pizza cooked in as little as 60 seconds. This can come as a surprise to first-time users, especially if you’re used to longer cooking times in a conventional oven. In a pizza oven, pizza cooks from both the bottom up and the top down, which is why it’s important to get the stone temp and ambient temp working in harmony. 

Because pizza cooks so quickly, it’s vital to keep an eye on it as it cooks. Turn it every 15-20 seconds using a turning peel to ensure an even bake and prevent it from burning on one side. 

3. Should I Cook with the Door Open or Closed?

All pizza ovens come with an oven door. This is primarily for use when cooking low and slow, such as roasting meats, fish and vegetables, and even making curries, lasagnes and casseroles. When cooking pizza, always cook with the door off. This allows for proper airflow, helping to maintain a live flame which is essential for cooking the top of the pizza. Closing the door limits airflow and reduces the way the flames roll over the top of the oven roof.

4. Why Is My Pizza Sticking to the Peel?

Getting the pizza into the oven is hands down the area where most beginners hit problems. There are few things more frustrating than preparing a flawlessly shaped pizza, topped to perfection, only for it to stick to the peel or end up a molten mess on floor of your oven. Not using enough flour or semolina on the peel can cause sticking, as can leaving the dough sitting for too long on the peel before launching. Moisture is also the enemy when launching pizza. Any moisture from the sauce or wet ingredients that gets between the peel and the dough will cause it to stick. If you notice this, lift up the pizza from one side and throw a dusting of fine semolina underneath. 

TPOS Top Tip: Give your peel a little shake before attempting a launch to ensure it moves freely.

5. Why Are My Toppings Burning Before the Base Is Cooked?

We can refer all the way back to FAQ 1 for this one. If the ambient temperature of the oven is in the correct window but the stone floor isn’t hot enough, the likely result is burnt toppings and undercooked dough. There are often two main reasons for this in the case of beginners. 

First, not having an accurate method of measuring the stone floor, i.e. an infrared thermometer. Second, not allowing enough time between bakes for the oven to recondition to the correct operating window. Cooking a pizza lowers the temperature of the stone slightly, so allowing 5 minutes for the temperature to rise again is always recommended.

Final Thoughts

Getting to grips with a pizza oven takes a little practice, but these early challenges are all part of the fun. Once you get to know the nuances of your pizza oven and understand temperature control, you’ll quickly start producing consistently great pizza for your guests.

If you’d like to learn more about the range of pizza ovens and accessories we sell here at The Pizza Oven Shop, or have any questions you need answering, our friendly team is here to help. You can reach us via our social channels, give us a call on 01423 608648, or drop us an email at sales@thepizzaovenshop.com.

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Key Features of the Ooni Halo Pro Spiral Mixer

Dual-Kneading Technology

Essentially, the Ooni Halo Pro has been designed to bring professional-level dough mixing into the home, offering a more specialised approach than traditional planetary mixers. On a conventional stand mixer, the hook rotates around a fixed bowl, whereas the Halo Pro uses a spiral hook combined with a rotating bowl. This helps to mirror the mixing of professional-grade equipment found in bakeries and pizzerias.

The spiral motion helps to develop the gluten in the dough more effectively, which creates a stronger dough and more elastic structure, all without overworking it. The reduced friction because of the rotating bowl results in better temperature control and a more even mix. Essentially, the equipment is gentler on the dough compared to standard planetary mixers. 

Breaker Bar

The detachable breaker bar on the Ooni Halo Pro Spiral Mixer is also a really important feature because it stops the dough from climbing up the hook as it mixes, meaning all the ingredients combine and incorporate evenly, and temperatures remain consistent.

Power & Speed Control

The Ooni Halo Pro comes complete with 58 speed settings, which allow for precision control while making all types of dough, whether that’s for pizza, bread or even pastries. This is vital because it allows the temperature to come up incrementally as the dough mixes. If the dough mixes too quickly at the start of the process, it can overheat the dough and damage gluten formation. 

Intuitive Interface

On top of the mixer, there’s a touch interface which controls the timer, again allowing for precision control. When the timer is set, the Halo Pro will automatically stop once the time has elapsed.

Dough Making Process

1. First things first, add the flour to the bowl. One of the key benefits when it comes to making the dough is being able to easily detach the bowl and place it on the scales to measure your ingredients accurately.

2. Next, add the yeast. If you’re using fresh yeast, crumble it into the flour. For instant yeast, add it directly to your flour. For active yeast, follow the packet instructions and remember to subtract any water used to activate it from the total amount of water required for your recipe

3. Mix on a low speed to bring the dry ingredients together. Then add around 90% of your water. If using sourdough, now’s the time to add your starter. Mix on low until incorporated.

4. Now add the salt and slowly incorporate the remaining water. 

Rather than relying on strict timings, it’s important to watch how the dough behaves. As mixing progresses, it will become smoother, more cohesive, and begin to pull away from the sides of the bowl, forming that signature ‘pumpkin-like’ shape. The goal is to reach a stage where the dough is elastic and slightly tacky, often referred to as the “windowpane” stage.

5. Be guided mainly by the temperature of the dough rather than just appearance. You want to aim for 24°C. Once you hit that magic number, stop the mixer and allow the dough to rest for 15 minutes before removing it from the mixer.

Final Thoughts

So, what’s our verdict on the Ooni Halo Pro?

Put simply, it delivers where it matters most – in the quality of the dough. One of the biggest differences you’ll notice is how the dough comes out smoother and more elastic, making it easier to stretch without tearing, which, of course, is a crucial factor when making pizzas.

The spiral mixing action and dual-kneading tech make the process more consistent, more forgiving, and ultimately produce better results.

For anyone serious about making high-quality pizza at home, the Ooni Halo Pro isn’t just a nice-to-have accessory, but a game-changing upgrade. It sounds simple, but better dough leads to better pizza, and this mixer is designed to help you achieve exactly that.

If you want to find out more about the Ooni Halo Pro, or you’re ready to buy now, click here. Otherwise, we really hope you’ve found this article useful. Don’t forget to tag @the_pizza_oven_shop in your pizza creations on Instagram and Facebook.

The post The Ooni Halo Pro Spiral Mixer Explained appeared first on The Pizza Oven Shop.

Design & Build

At first glance, it’s strikingly obvious that the DNA of the Arc Lite is firmly rooted in the rest of the ovens in the Gozney range. It’s built with the same materials, thermal performance and flame dynamics as the Arc and Arc XL. When you take a closer look, though, you’ll notice that the Lite version strips things back slightly over its bigger siblings. There’s no digital thermometer, which in our view results in a clean, more minimalist finish to the overall aesthetic of the oven. One thing that does remain, however, is the precision flame dial, which controls Gozney’s signature lateral gas burner system, engineered to create a powerful rolling flame across the roof of the oven to emulate that of traditional pizza ovens.

The result of all the above is a focused, purposeful, compact pizza oven that sits neatly in the Arc range and gives a lower barrier to entry for anyone who wants to experience industry-leading Gozney design and performance.

What Can Arc Lite Do?

First and foremost, Arc Lite is a pizza oven, designed to cook restaurant-quality pizza in as little as 60 seconds. It’s capable of reaching temperatures of 500°C, making it perfect for those authentic Neapolitan-style pizzas we all know and love. That kind of output places it firmly in premium territory. It’s high-performance insulation locks in heat for steady, reliable performance too, which means it’s capable of so much more than just pizza.

The lateral gas burner, which made the original Arc ovens a worldwide hit, is a big part of the design of the Arc Lite. The burner, which sits in the side of the oven wall, directs flames across the roof of the oven, which, when combined with the 12mm thick cordierite stone floor, creates an even heat environment which allows pizzas to cook from above as well as below.

Naturally, comparisons will be drawn between the Arc Lite and the legendary Gozney Roccbox. Compared to Roccbox, Arc Lite offers increased internal space and a more permanent feel. It’s also a real departure from a design standpoint. The newer Gozney Tread, which launched in 2025, is also an oven worth mentioning in the same bracket, as its internal cooking capacity is very similar in terms of size. However, both Roccbox and Tread are purpose-built portable pizza ovens, which Arc Lite is not. Rather, Arc Lite is designed for any space, irrespective of your home set-up, from balconies to gardens and rooftop gatherings.

Who Is the Arc Lite For?

Arc Lite allows anyone to dive into the lifestyle of cooking with fire. It brings pizza and so much more to a wider audience. Arc Lite opens the door to live fire cooking for people who might not have even thought about it before. It also ticks the box for the space-conscious entertainers of this world. If you haven’t got the footprint for a larger pizza oven, such as a Gozney Dome (Gen 2), or even the Arc and Arc XL, Arc Lite gives you that statement piece of an oven that delivers restaurant-grade performance in a fraction of the space.

It’s super easy to unbox and fire up, too, so if convenience is your thing, you can’t go far wrong with Arc Lite. You’ll literally be cooking like a pro in minutes. Its lightweight design makes the oven convenient, too. It weighs just 12kg, so positioning and repositioning anywhere in your garden is an easy one-person job.

Final Thoughts

The Gozney Arc Lite is set up to occupy that sweet spot between portable pizza ovens and tabletop pizza ovens in the premium gas oven market, offering high-temperature performance, strong heat retention and signature Gozney design. 

If you’re considering the Arc Lite and would like honest advice on whether it’s right for your lifestyle and setup, the team at The Pizza Oven Shop is always here to help. You can reach us via our social channels, give us a call on 01423 608648, or drop us an email at sales@thepizzaovenshop.com.

The post A First Look at the All New Gozney Arc Lite appeared first on The Pizza Oven Shop.

Fresh Mozzarella

Fresh mozzarella is typically sold in brine, and has a soft, delicate texture and high watercontent. It’s the traditional choice for authentic Neapolitan style pizza, but it does require the correct preparation to perform well in a pizza oven. The mistake a lot of people make is using fresh mozzarella directly out of the packaging, which can lead to pooling on top of the pizza and a soggy dough. 

The most commonly used fresh mozzarella for pizza is fior di latte which is made from cow’s milk. It has a clean, milky flavour and a slightly firmer texture than buffalo mozzarella. Another key distinction is that it’s less watery than buffalo mozzarella, and it melts beautifullywhich makes it the ideal choice for the rapid cooking of pizza.

Mozzarella di bufala is, of course, made from buffalo milk and tends to have a higher fat content and a slightly richer, tangier flavour than fior di latte. It does howeve,r have a higher water content which releases when heated. It’s a great choice, therefore, to add after the pizza is cooked, which gives a creamy richness to the finished pizza, without the issue of making the dough soggy as it cooks.

Whichever variety of fresh mozzarella you choose, it’s vital to fully drain and dry it out before using. Slicing it in advance and leaving it uncovered in the fridge for several hours, or even overnight, helps to reduce excess moisture too.

Low-Moisture Mozzarella

In a world of convenience, low-moisture mozzarella ticks all the boxes. It’s firmer, dryer and specifically designed to melt consistently, without the worry of moisture making your pizza soggy and forming pooling. It’s usually sold in blocks or even pre-grated. We urge you not to get the pre-grated stuff though as it’s usually treated with an anti-caking agent to stop it sticking and clumping together. It’s far better to just slice the block of mozzarella into julienne-style strips, which allow it to melt easily and give a more sporadic, traditional finish to the pizza, rather than a uniform layer of cheese you might associate with a takeaway pizza.

If you’re new to the world of making pizza, perhaps starting out with low-moisture would be the best option as it tends to be more forgiving. It provides reliability, structure and excellent melt without the need for careful draining or moisture management.

Choosing the Right Mozzarella

Your oven plays a bigger role than what you might think when it comes to choosing which mozzarella to use. If you’ve got a larger, tabletop oven that’s capable of reaching consistently high temperatures of 450°C, for example, a Gozney Dome (Gen 2), Igneus Classico, or Clementi Original 80×60, properly drained fior di latte works beautifully. Any moisture that’s in the cheese evaporates quickly at high temperatures, even during a short cook. Even buffalo mozzarella can work, but it does demand a little more care and attention in terms of drying out the cheese prior to cooking.

If you’ve got a smaller oven, such as a smaller, portable pizza oven, although capable of reaching the same high temperatures as a tabletop oven, these temperatures tend not to be as consistent, and you might often find yourself launching a pizza into the oven at a slightly lower than ideal operating temperature. This can lead to problems if using fresh mozzarella, so low-moisture mozzarella is often the safer choice. It’s more stable and less likely to release water into the middle of the pizza.

You can even take a hybrid approach, combining low-moisture mozzarella for structure and stretch with small pieces of fresh fior di latte for flavour and creaminess. It’s all about experimenting to find what works best for you and your pizza oven.

Final Thoughts

There isn’t one “correct” mozzarella for pizza, and it often comes down to your oven, your style and your preference. Fior di latte is widely used for authentic Neapolitan pizza; low-moisture mozzarella offers consistency and reliability, and buffalo mozzarella delivers richness when handled carefully.

Understanding how different varieties of mozzarella affect the cook on pizza is often overlooked, but really, it’s just as important as mastering dough hydration and fire management.

We really hope you’ve found this article useful. If you’re just starting out on your pizza journey or trying to hone your craft, you’re in the right place for help and advice. Don’t forget to tag @the_pizza_oven_shop in your creations on Instagram and Facebook.

The post Fresh vs Low-Moisture Mozzarella: Which Should You Use? appeared first on The Pizza Oven Shop.

What Does Steam Actually Do?

When baking bread for example, the introduction of moisture at the start of the cook delays the setting of the dough’s crust which allows the dough to expand further and more freely which results in a ‘springier’ texture to the loaf. When the dough first hits the heat of the oven, it rises quickly in those first moments of baking. The steam helps to create a thinner and therefore crispier crust.

When using a pizza oven to bake bread, whether that’s a wood-fired pizza oven, a gas pizza oven, or a multi-fuel pizza oven, the ambient temperature of the oven is lower than the temperatures used when baking pizza. This results in longer bake times, which gives the steama chance to work its magic. Anything above 350°C, the steam would evaporate before having a chance to make a noticeable difference to any bake.

Does Steam Matter for Pizza?

Pizza contains a higher level of moisture within the dough itself (commonly known as hydration), and the further addition of sauce and cheese naturally produces steam as the pizza cooks. Adding extra steam, therefore, isn’t necessary when baking traditional pizzas like Neapolitan-style pizza, which often have a thinner base and a higher level of hydration compared to pizzas with thicker doughs.

As mentioned above, it’s when baking pizzas such as Detroit-style pizza, or pan pizza, focaccias and flatbreads, where steam starts to become more relevant. With these styles of dough, the introduction of steam at the start of the bake can contribute to a lighter internal texture whilst still allowing the crust to develop a crisp exterior.

When starting to experiment with introducing steam into your pizza oven, it’s important to know that adding moisture can temporarily lower temperatures and may result in an undercooked base. This is where trial and error comes in, and experimenting with different levels of steam.

So, How to Introduce Steam

Some pizza ovens offer a purpose-built solution for controlled steam injection. For example, the original Gozney Dome (Gen 1) is compatible with the Dome Steam Injector. This clever little accessory allows owners of the original Dome to add a specific amount of water to the funnel, and it then injects just the right amount of moisture into the oven to create steam on entry. While the original Dome has been discontinued, the Steam Injector is still available for customers who already own this earlier model.

For ovens without a dedicated steam injector, there are alternative, manual methods. One of the most effective ways is to simply place a cast-iron pan in the oven to preheat. Then add water to the pan just before adding the dough to the oven. It’s a little more labour-intensive but a very effective way to add moisture. 

If you have a smaller, portable pizza oven, there won’t be room for the pan and dough at the same time. A good workaround here is taking a spray bottle filled with water and spraying a light mist into the oven, either just before launching the dough, or even just after.

Final Thoughts

Steam can be a useful addition to pizza oven cooking, but it’s not a requirement for great pizza. If though you’re in a position where you want to start experimenting with baking bread or trying your hand at different styles of pizza, steam can really make a noticeable difference to the results. As with many aspects of making great pizza, experimentation, trial and error, and even making the dough cock up, are key.

As always, if you ever need advice on choosing the right pizza oven or adding the perfect accessory to your setup, the team at The Pizza Oven Shop is always happy to help. You can reach us via our social channels, give us a call on 01423 608648, or drop us an email at sales@thepizzaovenshop.com.

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The good news is that a successful launch isn’t about luck, winging it, or brute force. It’s a skill that can be learned and perfected through practice (and making a few mistakes along the way!). With a few tips and secrets you’ll find in this article to refine your technique, you can fast-track your way to pizza perfection and be launching like a pro in no time.

Dough Condition

Where many people go wrong is with the dough itself. Cold dough straight from the fridge is not only more difficult to stretch, but also much more likely to stick to the peel because of moisture build-up. It’s vital to allow your dough to come up to room temperature before even attempting to stretch.

The hydration level of your dough recipe also plays a part. Higher hydration doughs are softer and lighter, but they’re also trickier to work with and demand more confidence and control when it comes to launching. When just starting out, consider choosing a dough recipe with around 55-60% hydration, rather than recipes that call for 65-70%, until you refine your technique.

Surface Prep

We recommend building your pizza on a working surface that’s been dusted with either flour or fine semolina (or a mix of both), rather than building directly on the peel. As well as lightly dusting the working surface, dust the dough ball itself, as well as the peel, before you move the stretched pizza across. Flour/semolina is your safety net when launching pizza, but it also needs to be used carefully. Too little, your dough can stick to the peel. Too much, you risk bitter, burnt flour on the underside of your pizza. The goal is to create just enough separation between the dough and peel to allow easy movement, without changing the composition of the dough or adding a burnt/acidic flavour.

Building & Stretching

We’ve already mentioned the importance of building the pizza on a countertop rather than on the peel. This is to avoid moisture transferring from the dough to the peel, which can cause it to stick. It’s also vital not overload your pizza with too much sauce and toppings. Basically, anything that adds too much weight to the pizza can cause difficulties when launching. A light layer of sauce and cheese is perfect, then keeping to the ‘rule of three’ when it comes to toppings is recommended, even though it can be tempting to go ‘all-in’ and load it up to the max.

Another trade secret is not fully stretching the dough on the working surface. For example, if you want your finished pizza to be 14 inches, your initial stretch should be to 12 inches. This makes it much easier to get the pizza from the countertop onto the peel. Once it’s successfully on the peel, now stretch it out fully to the desired size.

One thing to note here though, is not to go too thin, which can cause breaks and tears in the dough and allows the sauce to seep through onto the peel. If this does happen, make sure to fix it rather than wing it and hope for the best. Pinch the dough back together, gently lift one side of the dough and throw some extra flour/semolina underneath.

Peel Choice & Shake Test

Once you’re ready to launch, give the peel a little shake. This does two things. One, it allows excess flour to fall through the perforations in your launching peel (if you’re using a perforated peel, which we highly recommend). Two, it gives you a good indication that the pizza is able to move freely or if it’s stuck. If it moves freely with little resistance, you’re all set for a successful launch. If it doesn’t move freely, lift the edge of the dough and add a small pinch of flour/semolina underneath the sticking area, then test again.

Launch Technique

Now comes the all-important launch technique. This is the bit that takes practice, but after a few goes you’ll be launching like a true pizzaiolo! A good launch should be smooth and confident. Hold the peel at a slight downward angle and place the tip of the peel on the mid/back of the oven floor, so there’s contact between the peel and the stone. Then, use a single, quick yet controlled motion to slide the pizza off. Avoid jerky movements or sudden stops. Practising with lightly topped or smaller pizzas can help build confidence quickly.

Final Thoughts

Launching pizza is a skill that improves with practice, patience, and the right setup. Remember, the occasional mishap is part of the learning process, so don’t be discouraged if it doesn’t go perfectly every time. Focus on good dough preparation, stay organised, trust your technique and remember confidence goes a long way. 

As always, if you ever need advice on choosing the right pizza oven or adding the perfect accessory to your setup, the team at The Pizza Oven Shop is always happy to help. You can reach us via our social channels, give us a call on 01423 608648, or drop us an email at sales@thepizzaovenshop.com.

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What Is Cold Fermentation?

Cold fermentation is essentially the process used to slow yeast activity and extend the fermentation process over 24 to 72 hours, usually in an environment of between 2-5°C, i.e. in the fridge. While yeast gets to work more slowly in colder environments, it doesn’t stop altogether. This means the enzymes that are naturally in the flour continue to break down starches into sugars, but at a slower rate. The result of this more gradual breakdown is greater depth of flavour within the dough and a more robust structure.

The importance of that robust structure cannot be overlooked. Doughs made using the cold fermentation method tend to be more elastic and easier to stretch without suffering tears. From a practical point of few, they also offer greater control over timings as you can make the dough well in advance of when you need it and basically set it aside in the fridge and let the magic happen.

The Benefits of Cold Fermentation

So why use the cold fermentation method, rather than the quick room temperature method? Well, as we alluded to above, there are several key benefits, the main one has tobe improved flavour of the final pizza. Slower fermentation allows subtle, complex flavours to develop, resulting in a dough that tastes sweeter and more rounded than quickly fermented alternatives.

Texture is also a key benefit. Aside from the practical advantage of it being easier to handle and stretch, the texture on the palate is also improved. As aspiring pizzaiolos, we’re all striving for that beautifully aerated crust that springs back when pinched. During longer fermentation, gluten structure strengthens, helping the dough trap gas more effectively during baking.

Digestibility is also a key factor. We’ve all had the experience of eating a pizza that tastes absolutely delicious, only to find ourselves in a food coma half an hour after the last bite. During cold fermentation, enzymes break down proteins and starches, which can make the finished pizza feel less heavy compared to quick proof doughs.

Is Cold Fermentation Worth It?

You’ve probably guessed by the tone of this article that we’re fans of a cold ferment. It’s one of the easiest ways to improve both flavour and texture of your dough as a home pizza chef. Basically, the only drawback is the need for planning, along with sufficient fridge space if you’re cooking for a crowd. When experimenting with fermentation timings, it’s important not to over-ferment as this can lead to overly sour flavours or weakened structure. It’s all about experimenting with timings and different recipes. We always recommend starting with a modest 24-hour cold ferment, and even that can make a big differencecompared to same-day dough recipes. 

If you’re using a pizza oven, as we retail here at The Pizza Oven Shop, you’ve got an oven capable of reaching intensely high temperatures of 450°C and above. That’s good news because cold fermented dough performs particularly well in high temperature pizza ovens, where improved gluten structure and gas retention lead to better rise and texture. If, on the other hand, you’re using a conventional domestic oven, you’re unlikely to see the main benefits in terms of texture.

Final Thoughts

So, does cold fermentation make better pizza? For most home pizza chefs, the answer is yes. Slowing the fermentation process allows flavour to develop more fully, improves dough structure, and can result in a lighter, more enjoyable pizza. While it does require a little patience and planning, even a short 24-hour cold ferment can noticeably elevate your results.

We hope you found this blog useful, and it has made you feel a little more confident about trying your hand at a cold fermentation pizza dough. As always, if you want any help choosing your first or next pizza oven, you can reach out to us on our socials, by calling us on 01423 608648, or send us an email at sales@thepizzaovenshop.com. We’re always happy to answer any questions you may have.

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*All prices quoted throughout are correct at the time of writing. 

*Last orders for guaranteed Christmas delivery: Sunday 21^st December 2025.

Igneus Minimo

The Igneus Minimo is a standout choice for anyone’s first pizza oven, especially considering how much ‘bang for buck’ you get with this compact powerhouse. Despite its compact size, the Minimo reaches incredibly high temperatures, allowing users to cook authentic wood-fired pizzas in as little as one minute. It’s also super lightweight, coming in at just 15kg. That means it’s not limited to just garden use. Rather, it can be taken camping, on holiday, or to the beach. 

Being wood-fired means it’s perfect for making authentic Neapolitan pizza in as little as 60 seconds, but it’s also big enough to fit a small roasting tray, so it’s never just limited to pizza. It’s quick and easy to set up, and straightforward to use when you get used to handling a live fire.

Currently available at £249.00 (down from £375) and comes with a rake and placement peel included.

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Gozney Roccbox

The Gozney OG. It’s a premium, restaurant-grade portable pizza oven, without the premium price tag. Roccbox has incredible insulating qualities for its size, meaning fast heat up times and amazing heat retention and efficiency, meaning stable temperatures and limited heat loss between bakes. 

Roccbox is a great choice if you’re buying for a complete beginner because it’s super easy to use; essentially a plug-and-play pizza oven when using gas. However, it’s not just limited to gas as it can also be fitted with a compatible Wood Burner, meaning it can achieve that signature wood-fired flavour too.

Roccbox has a capacity for one 12” pizza and is available in two distinctive colourways: Black or Olive.

Although with a price tag of £319.99 (down from £399.99) it’s certainly a generous Christmas gift, it’s ideal for friends and family who appreciate quality equipment or want a step up from more basic pizza ovens without going massively over budget.

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Gozney Tread

Portable pizza oven – personified. Gozney Tread takes lightweight portability to the next level. Designed to be taken anywhere – literally. Whether that’s conventional campsites, round to a friend’s garden, or up to the top of a mountain, this little oven is robust enough to handle it with ease. Designed with Gozney’s famous attention to detail, Tread heats up quickly, maintains stable, high temperatures, delivers results consistently, and cools down in just 20 minutes, meaning very little hanging around waiting to pack up when you’re done.

It weighs in at a mere 13.5kg, which makes it 33% lighter than Roccbox. But it’s not just its weight that makes this oven so portable. Its fitted roof handles make it super easy to transport and carry. 

Tread can also be fitted with a whole host of accessories, which makes it ideal as a bundle gift with other family and friends. For example, Tread accessors include the Venture Stand, Venture Placement and Turning Peels, Roof Rack, Mantel and Carry Bag.

Tread is priced at £399.99 (down from £499.99) in Black or Olive, which offers exceptional value considering the level of innovation packed into it. There’s also the Limited Edition Matty Matheson colourway which is also just £399.99 (down from £549.99) for a limited time.

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Shop Gozney Tread Limited Edition | Matty Matheson

Final Thoughts

A pizza oven is a substantial gift, even a portable pizza oven at a reduced price – we get that. But choosing the right pizza oven doesn’t need to be complicated, and hopefully this article has helped you decide which is right for your loved one. 

The Igneus Minimo, Gozney Roccbox, and Gozney Tread all offer portability, great results, and impressive value, but that’s just the start. You can check out our full range of pizza ovens and accessories, all at various price points, here.

Also, if you’re on the lookout for accessories or groceries that make perfect Christmas gifts for any pizza lover, check out the Gift Ideas page of our website.

As always, if you’d like more advice or want help choosing the perfect present, The Pizza Oven Shop team is always here to help. You can reach out to us on our socials, by calling us on 01423 608648, or send us an email at sales@thepizzaovenshop.com.

The post 3 Portable Pizza Ovens That Make Great Gifts appeared first on The Pizza Oven Shop.

Gozney Pizza Volume 01 Cookbook

Was £25 | Now £20 – Save 20%

It’s a classic Christmas gift, cookery book. Written for pizza enthusiasts who love to cook, learn, and be inspired, Pizza Volume 01 by Gozney is a fantastic stocking filler.

Packed with tips, 75 pizza recipes and chef-led techniques, it’s perfect for both beginners and seasoned home cooks looking to expand their repertoire. When you own a pizza oven, perfecting every element becomes an obsession, and this cookbook helps get you there.

Dough Proofing Containers (Set of 6) by Babadoh

Now £49

Proofing is key to great dough and these Babadoh Dough Proofing Containers make portioning, storing, and handling dough simple, clean, and professional.

Unlike standard food tubs, these containers are perfectly sized for individual dough balls and designed to prevent sticking while maintaining ideal fermentation conditions. They’re stackable, flexible, and a game-changer for anyone who loves making their own pizza dough. They’re also great for those who like to travel with their pizza oven, as not only can they hold dough, but they can also make transporting toppings a breeze.

As far as practical gifts go, this set is one of the best.

Gozney Pizza Rocker Cutter

Was £34.99 | Now £27.99 – Save 20%

Once any pizza is cooked to perfection, the next battle is slicing it cleanly. A pizza wheel is the go-to choice for many, however here at The Pizza Oven Shop we love the Gozney Pizza Rocker Cutter.

With a long, curved stainless steel blade, it cuts through pizza bases in one smooth motion.

No dragging, no tearing, no mess, just crisp, clean slices every time.

Igneus 3 Part Cast Iron Pan Set

Was £135 | Now £89.99 – Save £45

Pizza ovens aren’t just for pizza, you know! With temperatures reaching 400–500°C, they’re perfect for high-heat cast iron cooking. The Igneus 3 Part Cast Iron Pan Set gives anyone the ability to cook restaurant quality, open flame food, safely and effectively.

This versatile set includes a large casserole dish with a lid that doubles as a frying pan, along with a skillet that’s ideal for searing steaks or charring vegetables. Cast iron thrives in the intense heat of a pizza oven, retaining warmth beautifully and delivering unbeatable sear and flavour.

Gozney Pro Placement Peel

£71.99 – £79.99 – Save 20%

Launching pizzas smoothly into a hot pizza oven can be one of the biggest challenges for beginners. Where many people go wrong is they use the wrong type of peel, or their technique isn’t quite right. The Gozney Pro Placement Peel helps to take the guesswork away.

Designed with Gozney’s signature attention to detail, its lightweight, perforated surface reduces friction and prevents excess flour from burning on the stone. The long handle and wide peel head give greater control, especially when working with larger pizzas. There are also two sizes available depending on the size of your oven. Choose from the standard 12” peel or the larger 14” peel.

Igneus Pro Pizza Oven Accessory Bundle

Was £135 | Now £79.99 – Save £55

If you’re looking for a show-stopping present, the Igneus Pro 85cm Accessory Bundle is the ultimate all-in-one upgrade. It includes a 12” perforated placement peel, turning peel, brush, rocker cutter and dough cutter. All of which are essential bits of kit designed to work hand-in-hand with Igneus ovens.

Infrared Digital Thermometer

Was £39.99 | Now £34.99 – Save £5

Knowing when a pizza oven is ready for launching pizza is vital. Many ovens have in-built thermometers. However, they only measure the internal air temperature, rather than that of the stone. Know the temperature the stone makes all the difference between a pale, undercooked base and a perfectly aerated crust with that signature leopard spotting. That’s where an Infrared Digital Thermometer comes in.

With a simple point-and-press design, it instantly reads the floor temperature of any pizza oven, ensuring the dough hits the stone at exactly the right moment. No guesswork, no burnt bottoms, and no wasted dough.

Final Thoughts…

Whether you’re buying for a complete beginner or a seasoned pizza oven enthusiast, each of these accessories brings genuine value to their setup. From making dough prep easier, to improving cooking accuracy, to unlocking new possibilities beyond pizza itself, these seven accessories are guaranteed to put a smile on any pizza lover’s face this Christmas.

However, if these didn’t quite hit the right mark for you, check out the rest of our Christmas Gift ideas here, many of which are included in our Black Friday and Festival Sale Events at the time of writing.

Plus, if you’re still stuck for ideas (or if you’re buying for someone particular fussy!), why not surprise them with one of our e-gift cards, where you choose the amount from as little as just £10.

Happy gifting – and even happier pizza making!

The post Christmas Gift Ideas: 7 Must-Have Pizza Oven Accessories appeared first on The Pizza Oven Shop.

We’ve tried to pick out the best seven offers that deliver serious value, which was hard as there’s so many. From wood-fired powerhouses to portable pizza ovens, here are our top picks.

1. Igneus Classico Wood Fired Pizza Oven Ultimate Bundle

Was £1,387 | Now £1,099 – Save £288

The flagship oven of the Igneus Family range. The Igneus Classico bundle lets you cook two 12” pizzas at once and reaches ideal Neapolitan pizza cooking temperatures in just 20 minutes. This bundle includes the oven, full toolset, cover, gloves and cast-iron pan set.

If you host family and friends and aren’t bothered about portability, this oven is for you. It’s also available in a choice of four colourway options.

2. Clementi Original 80×60 Wood Fired Pizza Oven Ultimate Bundle

Was £2,066 | Now £1,599 – Save £468

This large‐capacity wood-fired oven bundle is ideal for serious pizzaiolo who like to entertain a crowd at home. If size and versatility matter, this oven lets you expand beyond pizza to roasts, breads and full outdoor cooking sessions in a big way.

3. Ooni Koda 2 Max Gas Pizza Oven 24″

Was £899 | Now £799 – Save £100

For those looking for quick and convenient pizza nights, this gas-fired 24″ version of the Ooni is a standout. Minimal fuss, maximum fun. Ideal for patios and those who want fast results without managing wood fire. It’s also the largest gas-powered outdoor pizza oven in the Ooni range, and with multiple cooking zones you can manage two different dishes at once.

4. Gozney Roccbox Pizza Oven

Was £399 | Now £319 – Save £80

This portable dual-fuel oven brings premium performance in compact form. It was a bit of a trailblazer when first launched, and it really paved the way for the future of pizza ovens for Gozney. It heats up in just 15 minutes, owning to its compact size and advanced insulation.

High-end portability that’s perfect for those who want professional results in a relatively small and moveable package.

5. Gozney Tread Portable Gas Pizza Oven

Was £499 | Now £399 – Save £100

This compact gas pizza oven offers real quality for a truly great price. Designed to be taken anywhere, literally. Whether that on top of a mountain or in the middle of a national park, this powerful oven is your traveling companion and is adventure ready, right out of the box.

6. Kamado Joe Classic II Ceramic Grill

Was £1,499 | Now £1,249 – Save £250

This ceramic grill brings versatility and style to your outdoor cooking game—great for everything from low-and-slow BBQ to high-heat searing steak. Plus, with a stand included in this deal, it really isn’t one to be passed up on. If you’re serious about your outdoor kitchen, this grill stands out as a premium companion for roasting, grilling and smoking. This grill boasts advanced features like the Kontrol Tower Top Vent for precise temperature control and the Air Lift Hinge for effortless lifting of the grill dome.

7. Gozney Arc 14″ Pizza Oven

Was £599.99 | Now £499.99 – Save £100

Our most popular gas fired pizza oven is now £100 off. The Gozney Arc is the world’s most advanced compact pizza oven that has it all. Cook a 14″ pizza in 60 seconds with Gozney’s revolutionary high 500°C performance, intuitive features, and a game-changing gas burner.

Final Thoughts

These seven deals cover a wide spectrum: from large family-friendly wood-fired ovens to portable multi-fuel pizza ovens, to premium grills and the convenience of gas. Whether you’re planning on hosting big pizza parties when the weather warms up or just relaxing with pizza on the patio with a loved one, there’s a Black Friday deal for you.

Stock is very limited across most of the ovens in our Black Friday sale. Plus, if the ovens mentioned in this article don’t quite hit the mark, or if you’re simply looking to add a couple of pizza oven accessories to your set up, head over to our Black Friday sale page to compare models, bundles and accessories, and secure your pick before it disappears.

Happy shopping.

The post Black Friday Picks: Our Top 7 Must-Have Deals appeared first on The Pizza Oven Shop.