Cleaning the Interior

This might sound counterproductive, but after you’ve finished cooking your last pizza, turn up the heat to full. Or put a bit of extra wood on the fire if using a wood fired oven, and let it burn for 30 minutes. This will allow the maximum temperature to be reached which will burn any debris such as spilled toppings and allow the debris to be scraped out much easier once the oven has cooled.

Cleaning the inside of a pizza oven is essential for maintaining its performance. However, it’s crucial to avoid using liquid inside the oven. This is because it can cause damage to the pizza stone which is a porous material and therefore highly absorbent. If a significant amount of water gets on the stone, it can take a lot of time for it to fully dry out. This can cause the base of the pizza to not cook at the same rate and therefore become soggy. To clean your pizza oven, start by allowing it to cool completely.

Once cool, use a soft-bristle brush or a pizza oven brush to remove any loose food debris or ash from the cooking surface and the oven floor. Be gentle to avoid scratching the oven’s interior. For stubborn residues, you can use a metal scraper, but exercise caution. Regularly maintaining your pizza oven in this manner will ensure its longevity and keep your pizzas tasting delicious.

Cleaning the Exterior and Preventing Rust

Stainless steel is the most common material used in both wood fired and gas fired pizza ovens. If you have located your pizza oven outside all year round, it can become subject to rust over time so you may wish to purchase a pizza oven cover to prevent this, as well as other damage associated with the outside elements. How often you clean the exterior will depend on whether you use your pizza oven for personal or commercial use. For personal use, a wipe down once every so often to clean the soot from the steel is sufficient. Commercially, the exterior will need to be cleaned daily to maintain food hygiene standards. A wet cloth is usually enough to buff out smudges and soot on the surface of the oven.

Look for blockages in the chimney and clean this out

A properly functioning chimney and flue system is crucial for maintaining a consistent cooking temperature and preventing smoke build up inside your oven. It also allows the air to circulate efficiently which ultimately influences the temperatures the oven can reach. Regularly check for blockages or soot debris in the chimney and ensure that the flue is clear. Any restrictions can lead to inefficient burning and uneven cooking.

How often should you clean the oven

Really this depends on how often you use it, but it’s good practice to scrape out the debris and ash after every use. The stone, unless it’s been subject to a heavy spill, should in theory almost ‘self-clean’ if you use the method above of turning the heat up to full for a few minutes. You can also try turning the stone over before you fire it up each time.

If you are missing any of the tools or equipment needed to maintain your pizza oven for as long as possible, we’re here to help. You can head over to our shop or if you’d like to speak to one of our dedicated customer service representatives, call us on 01423 608648 or visit us in store.

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Those uneven bubbles of air rise up closer to the domed roof of the pizza oven and the reflected heat from the ceiling of the oven causes the crust to blister, and therefore create the beautiful leopard spotting we know and love.

Not only do those charred spots look amazing, but they also add complexity to the overall flavour of the pizza. The caramelisation of the natural sugars in the dough creates a slightly bitter taste, distinctive with carbonised food which we’re sure everyone has tasted at some stage! It is important to note that there is a huge difference between burning and charring.

Charring is a chemical process caused by the ingredients in the dough reacting to the heat of the oven, known as combustion. Where charring differs from burning is ensuring the combustion is incomplete. Go too far, you’ll be left with a crust that is almost completely carbonised. And no one wants that!

So, how do You Make a Charred Pizza?

Heat, Heat, Heat

The main influencing factor is heat. And lots of it! We talk a lot here at The Pizza Oven Shop about ensuring your pizza oven’s internal temperature has reached the perfect temperature window, which is between 400-450°C. Not only this, you’ll want to make sure the stone has also come up to temperature. Often it takes a little longer to achieve this than the internal temperature of the oven. We always recommend investing in an Infrared Digital Thermometer so you can make sure the stone is up to temperature before you launch your pizza.

Fermentation

Another important aspect to consider is the fermentation of the dough. Ultimately what causes the charring of the crust is the irregularities in the texture of the dough. The best way to achieve these irregularities is cold fermentation. We won’t go into the details here, but essentially cold fermentation means allowing the yeast to take its time and therefore slowing down the time it takes the yeast to consume the natural sugars in the dough.

This is achieved by letting the dough ferment at a cooler temperature rather than at room temperature. Ideally around 15-18°C if possible. A cellar or garage is often the ideal spot. If you don’t have such a room in your house, you can ferment the dough in the fridge. However it is a little too cold because the super cold temperatures almost stop the dough from rising at all. This doesn’t mean it can’t be done, it just takes a little longer!

70% hydration

In order to achieve the light, aerated, puffy dough which will then allow the leopard spotting to appear, you need a high hydration. The more water content in the dough means that more steam is created during the cooking process, which allows the crust to puff up and raise higher within the oven.

How Long Should I Cold Ferment Pizza Dough?

In order to achieve the full depth of flavour for your dough we recommend leaving the dough to cold ferment for 24-48 hours if you’re fermenting at the optimum temperature of 15-18°C. If, however you’re fermenting your dough in the fridge, it will take up to 5 days to achieve the desired the result

So, why’s cold fermentation so important for Leopard Spotting?

As we mentioned earlier, the main thing that allows the crust to char with leopard spotting is the inconsistent, textured dough. By fermenting your dough in a cold environment and allowing the yeast to turn to sugars and the flour to gas ensures that when the intense heat of your pizza oven hits the dough, the air bubbles will be super pronounced and inflated, causing the leopard like spots. If the dough hasn’t been cold fermented, the crust will char consistently which we don’t want if we’re wanting to see those leopard spots! An example of this consistent charring is on the pizza below.

Can I Cheat…?

What’s all this we hear about cheating? We’d never advocate that here…! Only joking! The short answer is yes, you can achieve leopard spotting on your dough without the long cold fermentation process. Disclosure: the results won’t be as good as doing it the proper way though!

If you have a regular pizza dough, or a shop bought dough, you can stretch your pizza as your normally would, then simply pinch and pull up little molehills within your dough. You can also try snipping small holes in the dough and if you’re really keen, you could even inject air into the crust using a syringe! Then just launch your pizza and watch the results.

Final thoughts

We hope you’ve enjoyed learning about the science behind leopard spotting! We’d love it if you gave it ago next time you’re cooking pizza, and of course tag us in on social media so we can see the results!

Thanks for reading,

The Pizza Oven Shop

The post The Secret to Achieving Perfect Leopard Spotting Every Time appeared first on The Pizza Oven Shop.

Although pizza itself dates back to the 18th Century, the stuffed crust by contrast is a relatively new innovation. It became popular by a very well-known international pizza chain! Yes, that’s right, Pizza Hut, one of the world’s largest pizza chains, is often credited with popularising stuffed crust pizza. In 1995, Pizza Hut introduced the phenomenon which featured a ring of mozzarella cheese baked into the outer edge of the pizza crust. This has since been developed by chefs around the world. Other ingredients are now added in place of the mozzarella.

Despite sounding as though it might be quite a complex process to make your very own stuffed crust pizza at home, it’s much easier than you might think. Let’s dive in…

The Technical Stuff

Okay, so we’re known here at The Pizza Oven Shop for promoting how quickly wood fired and gas fired pizza ovens can cook pizza. And it’s very much true, a classic Neapolitan pizza can be cooked in as little as 60 seconds. However, for a stuffed crust pizza, you’ll want to reduce the temperature down to a modest 350°C-380°C. Then bake the pizza for up to 4 minutes to allow the thicker crust edge to cook through and the cheese or other ingredients to come up to temperature. This allows for that unmistakable cheese pull that’s so synonymous with the wonderful stuffed crust pizza.

In terms of the type of dough, it’s possible to use any recipe that takes your fancy. Whether that be a traditional Neapolitan dough, New York style dough or sourdough. The most important factor really is allowing the stuffed edge enough time to cook.

I want cheese, but which one?

The most traditional, and most obvious choice for what to stuff your dough with, is of course cheese. Usually, mozzarella as it’s easy to work with and achieves that cheese pull we spoke about above. You can use mozzarella cheese strings to stuff your crust if you want a little shortcut. However, if you want to be hardcore, slice your mozzarella into workable pieces.

How do I stuff the crust?

The first step is to stretch out your dough. Make sure you stretch it slightly larger than you actually want your pizza to be. This is to allow for folding over the edge over the filling. Lay your cheese around the outer edge of the dough, leaving around 2cm which will then be folded over the cheese. At this point, it’s worth noting that if you’ve decided not to use cheese, and instead opted for another ingredient the process is exactly the same. Be careful not to add too much though as the filling can have a tendency to burst open if it’s too tightly packed.

Sauce Stuffiing

If you’re stuffing your crust with a sauce or garlic butter, ensure its thicker than normal to make it easier to work with. A good little hack if you’re stuffing with garlic butter is to refrigerate the butter and then slice it into pieces prior to stuffing. If you’re using a tomato pizza sauce as your stuffing, reduce it down to a slightly thicker consistency.. Then allow to cool and then add to a piping back and pipe the cooled sauce around the perimeter of your stretched dough, again leaving the 2cm.

Once you’ve added your cheese or other ingredients, it’s time to fold over your dough. This step is crucial for the success of your stuffed crust pizza. Ensure that you tuck it tightly into the crust. Fold the crust’s edges over and firmly press down to securely seal it. While any gaps won’t necessarily pose an issue, they could cause the cheese to melt out onto the pizza rather than staying within the crust. Simply continue the process to ensure that the edges are neatly folded over and securely sealed.

Top Tip

Take a cocktail stick or skewer and pierce a few holes around the crust. This allows for steam to escape while the dough is cooking and the cheese is melting.

At this point, all that’s left to do is add your sauce and pizza toppings and bake your pizza. Remember to turn regularly to ensure the stuffed crust cooks evenly across the whole pizza.

We hope this article has given you a good idea how to make a stuffed crust pizza.

Thanks for reading,

The Pizza Oven Shop

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Launching Peels

Launching peels usually have perforations in them. This is so any excess flour falls through the holes as you slide the uncooked pizza into the oven. The excess flour being allowed to fall away from the pizza ensures it doesn’t burn and therefore take on too much of a carbonised taste, which can often be quite bitter.

The holes also promote better airflow.  This means that the steam can release from the pizza when you retrieve it from the oven. Resulting in a perfectly crispy crust.

Turning Peels

Turning pizza peels are ideal for, turning a pizza around in a tight space. Ideal if you have a smaller portable pizza oven. Round and small in diameter, turning peels are ideal for reaching into the oven and quickly rotating the pizza ensuring you achieve consistent leopard spotting all around your dough. Whilst keeping the temperature of the oven as optimal as possible.

This Turning Peel by Roccbox fits perfectly below a partially cooked dough base so you can gently turn your pizza dough in your pizza oven. With a head of 170mm in diameter, you ensure your pizza will not slip off as its 320mm handle keeps your hand safe from the flames.

Perforated Pizza Peels

As mentioned above, launching peels often have perforations on the paddle. This allows excess flour and moisture to escape. This results in a golden pizza surface with a crunchy crust that you can just sink your teeth into. Falling into the perforated category, this Igneus 14” Peel is a professional grade, lightweight peel for the placement of dough into and out of your pizza oven.

Made from anodised aluminium 14″ chamfered blade. This peel is designed exactly the same as larger, commercial use pizza peels. Coming in at 120cm in length. It’s ideal for use not only in larger family pizza ovens, but also in the Igneus Pro and Igneus Ceramiko ovens for example.

Wooden Pizza Peels

Wooden pizza peels have long been a staple in traditional pizzerias, recreating the classic craftsmanship of traditional pizzerias. These peels are expertly made from high-quality hardwood. Such as beech or maple, ensuring exceptional durability and heat resistance. With their long handles and wide, flat paddles, they make sliding pizzas into and out of the oven a breeze.

One of the main benefits of wooden pizza peels is that the dough doesn’t stick to the peel as much as other materials. You need less flour/semolina to make the pizza easily slide off the peel.

One of the negatives of wooden peels is they require more maintenance. They can also have a tendency to warp or crack if exposed to too much moisture or heat. Although wooden peels are a good tool for launching the pizza into the oven. They tend to be thicker and less nimble than metal peels they’re not very effective in retrieving the pizza back out of the oven.

Stainless Steel Pizza Peels

If you’re seeking a balance of durability and low maintenance, look no further than stainless steel pizza peels. These peels are constructed using high-quality stainless steel. Renowned for its strength and resistance to corrosion. The sleek, polished surface ensures easy pizza transfer and quick clean-up. With their lightweight nature and excellent manoeuvrability, stainless steel peels are perfect for both home and commercial use. If you’re not sure which to choose or are looking for a good all round pizza peel, Igneus has two sizes of Stainless Steel Pizza Peels available. The short handled peel at 69 cm in length is perfect for a portable pizza oven such as the Bambino or Minimo, due to its smaller size. The medium peel handle at 85 cm long is recommended for larger ovens.

Aluminium Pizza Peels

For those who prefer lightweight and manoeuvrable peels, why not opt for a crafted durable aluminium pizza peel. Ensuring excellent heat conductivity and reliability. The smooth surface and thin design make it easy to slide under pizzas. Providing effortless handling. Whether you’re a home chef or a professional pizzaiolo, aluminium peels offer the versatility and performance you need to turn out the perfect pizza every time.

This Igneus Elite Accessory Bundle features two peels made from anodised aluminium in the form of a 14 inch perforated peel and a 120cm turning peel! These are ideal for larger pizza ovens or commercial use and are even accompanied by a 120cm brush and rake for easy cleaning.

So, which peel is right for you?

Here at The Pizza Oven Shop, we recommend having two peels, a placement/retrieving peel and a turning peel to make pizza movability as easy as stress free as possible!

We have a whole range of pizza peels with and without accessory bundles from the leading names of pizza ovens. Shop more here. If you are still stuck, our dedicated customer service team is here to help. Contact us today on 01423 608648 or use our contact form.

The post How to choose the right Pizza Peel for the Job appeared first on The Pizza Oven Shop.

How to host the ultimate garden party can differ from person to person and family to family! That being said, we have put together our top 10 tips for you to host the ultimate garden party, especially if you have a pizza oven. Here they are.

1. Choose a playlist that compliments your theme, and your guests!

One of the most common mistakes when putting together a playlist for any kind of party is to simply fill it with all your personal favourites, without any consideration for you guests’ musical tastes. It’s always best to keep it fairly mainstream and align it to the theme of your party. Let’s face it, Grandma doesn’t want to hear Jay-Z and Dr. Dre on repeat for 6 hours!

Think about the overall theme or vibe you want to create for your garden party. Are you aiming for a relaxed and casual gathering, a lively and energetic party, or perhaps a more sophisticated and elegant ambiance? The theme will help guide your music choices.

Select a mix of genres that align with the mood you want to set. It’s generally a good idea to include a variety of music styles to cater to different preferences. For example, you might include a blend of pop, rock, jazz, R&B, folk, or even some international or world music. This ensures there’s something for everyone.

Streaming platforms like Spotify, Apple Music, or YouTube Music offer pre-made playlists for various occasions and moods. You can browse through these playlists and find one that aligns with your garden party theme. Alternatively, you can use their algorithms to generate a personalised playlist based on your preferred artists or genres.

2. Provide shade from the sunshine

If your table does not have an umbrella, you might wish to consider the shadiest spots for your guests. Nobody likes to be sat sweltering whilst trying to socialise. Temperatures are only increasing each summer, with some forecasts from the Met Office predicting that in the future we could see an even hotter day than the 40° summer we had last year. It’s also important if there’s younger children who need to be in the shade to protect their skin!

3. Match your decor to garden plants

Whilst the colour theme of your party is entirely up to you, you may wish to consider a more natural approach for tablecloths and seat covers. Choosing a theme that reflects the nature of your garden can help create a harmonious effect and have your guests feeling peaceful, comfortable and in touch with nature.

4. Make it magical

Make your garden party the party to remember by adding some glittery touches. You could strategically place tea lights in lanterns around your garden, to give a soft glow to the evening ambience as the night progresses.

5. Bring comfort outside

Depending on how long you intend to host for, if your party continues deep into the evening you might also want to consider bringing out cushions, throws, blankets and soft lights.

6. Protect your guests from pests

Whilst you may not be able to summon divine intervention to ensure there are no annoying wasps or flies attending your party, you can prevent them from touching your guests’ food, sauces and drinks. Consider serving drinks in vintage jars with lids, ideally with a straw in them. Your guests might not think to thank you for preserving their dental hygiene, but they will certainly appreciate no insects entering their drinks. You might also wish to consider serving sauces for party food in Tupperware with lids.

7. Use a pizza making station

Additionally, in ensuring your guests’ food is not spoiled by pests, why not invest in a pizza making station? You could display a range of pizza toppings as well as pre-made dough balls so each of your guests can design their own pizza, as well as not having to worry about certain tastes and making food to certain dietary requirements! Your guests will also remember how they loved making their own pizza which will be the talk of your social group for years to come. Investing in Dough Proving Containers could be worthwhile as they neatly store the perfect amount of dough and can also be used as handy vessels for toppings as well.

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Stop Food Waste Day

Did you know that we lose or waste 33% of all food produced globally every year? Even more shocking is that 25% of the globally wasted food could feed all 795 million undernourished people in the world! Taking any action to lower these numbers and limit our food wastage must be a positive step in the right direction! So, without further ado, here are our top suggestions for what you can do with all that dough…

Panuozzo

Panuozzo is essentially a sandwich made using pizza dough instead of bread. Its origins trace back to the Campania region of southern Italy, particularly in the town of Gragnano. Afterward, the “bread” is cut open and filled with a variety of ingredients, such as mozzarella cheese, tomatoes, cured meats, and vegetables.

One of the most popular fillings for panuozzo includes a combination of smoked provola cheese, salami, and arugula. Another well-received filling in Italy consists of prosciutto, mushrooms, grilled aubergine, and artichokes. Panuozzo has gained popularity in other parts of Italy and in various countries too. People often serve it as street food or fast food, and it is available in restaurants, food vendors, and markets.

Pitta Bread

Who doesn’t love pitta bread? The good news is there’s actually very little difference between pizza dough and pita bread dough. You don’t have to fire up the pizza oven either. Simply put a none stick pan or griddle pan on the hob and get it red hot. The secret to imparting that toasted flavour into your pitta bread is to get your pan super-hot. Don’t be put off if the pan starts to smoke slightly – that’s your cue that the pan is ready!

Gently flatten a small amount of dough into a thick disk and sprinkle with a little more flour. Roll out into 8-9 inch wide circles, that are 5mm-7mm in thickness. Add a dash of olive oil to the pan/griddle and wipe off any excess. Then simply cook for around 2 minutes. Turning every 30 seconds to stop the flour from burning. You’ll see air bubbles raising in the dough as it begins to cook.

Italian Grissini Breadsticks

Grissini breadsticks are a type of traditional Italian bread that originated in the Piedmont region of Northern Italy. They are thin, crunchy breadsticks that are usually served as an appetiser or a snack. They are popular all over Italy and around the world.

To make them, simply roll your dough into thin, pencil-like sticks. Then bake in a convection oven at 200°C fan, or until they’re crisp and golden brown. Of course, you can use your pizza oven to cook them, but firing it up just for these might be a step too far!

Traditional grissini are plain, but there are many variations that have been created over time. Some are flavoured with garlic, rosemary, or other herbs. While others are dusted with sesame seeds, poppy seeds, or grated Parmesan cheese.

They’re typically served with cured meats, cheese, or dips such as hummus or baba ghanoush and as such they’re a popular addition to cheese boards and antipasti platters. The guests at your next dinner party will be really impressed that you’ve made your own breadsticks – and they don’t need to know they’re made using leftovers or how easy they are to make!

Pizza Dough Cinnamon Rolls

We couldn’t write a foodie blog without something for those with a sweet tooth! Ditching savoury for sweet might not seem the most obvious route for leftover pizza dough but trust us this is a good one!

All you have to do is roll out your pizza dough into a 40cm×25cm rectangle, or whatever size your leftover dough will get you to – but try to aim for around 5mm-7mm in thickness. Next, melt 4 tablespoons of unsalted butter and brush the dough all over. Mix 2 teaspoons of ground cinnamon and 60g of sugar and then sprinkle the mix over the buttered dough. Roll up the dough like a Swiss Roll, then cut the roll into evenly sized slices, around an 1½ inches in thickness. Bake the rolls in a 190°C fan assisted oven. We don’t recommend using your pizza oven for this as the sugar may have a tendency to burn due to the high temperatures. Of course, if your pizza oven is cooled down enough, give it a go!

Once the cinnamon rolls have cooled, you can glaze them with whatever flavoured glaze you like. We like to keep it simple with a vanilla, icing sugar and cream cheese glaze, mixed together and let down with a little boiling water to enable you to drizzle over the top of the cinnamon rolls. These bad boys are really worth trying!

We hope you’ve been inspired to utilise your leftover pizza dough. There’s so many ways we can all do our bit to stop food waste. These ideas taste pretty damn good as well!

Thanks for reading!

The post What to do with Leftover Pizza Dough appeared first on The Pizza Oven Shop.

Learn how pizza ovens work…

There’s something so satisfying and almost romantic about making a pizza with your own fair hands. Cooking it in your own pizza oven and sharing your creations with family and friends in your own back garden. If you’re thinking of buying a pizza oven and you’re fascinated about how they work; this is the article for you! The fire alone doesn’t cook the pizza. It’s all about the unique shape of the pizza oven. How it’s constructed, and the materials used that retain the heat and serve you with that famous charred, crisp crust with delicious, bubbling toppings, every time!

There are many different types of pizza oven, built from all different kinds of materials. But it’s not just the construction of the oven that differs. There’s also how the ovens are ‘fired’ to consider, i.e. the type of fuel used. There are gas pizza ovens, traditional wood fired pizza ovens, wood pellet ovens and dual fuel ovens, all available to buy.

So, with such an array of choice, it can be difficult to know which is best.

Here at The Pizza Oven Shop, we always recommend wood fired pizza ovens wherever possible, as they give the best flavour to the final product, whether that be pizza, roasting joints, casseroles, or anything else you wish to cook in your pizza oven.

The smoke that the wood imparts on the crust gives a unique flavour only associated with a wood fired pizza. It adds a caramelisation to the crust and the ingredients on top. The high heat the ovens can reach and maintain also gives you a superfast cooking time, often around 60-90 seconds!

But today, we want to get geeky, and discuss the science behind how pizza ovens work. So, without further ado, let’s dive in!

It’s all in the oven

As we mentioned above, the fire alone doesn’t cook the pizza. It’s all about how the materials of the oven retain the high temperatures needed to give that perfect crisp finish. Traditional pizza ovens are domed in shape, which are super effective in retaining the ‘hover temperature’. This is essentially the retention temperature of the oven in between the need to add more wood.

The dome shape is emulated even in smaller, portable pizza ovens such as the Ooni range of ovens, Igneus home range and the Gozney Roccbox. Although the insulating properties of these ovens isn’t as great as larger, static ovens. The smaller size allows for extremely quick heat up times.

Wood fired ovens retain their heat for periods of around 20-30 minutes without the needing to add more fuel. This is largely down to the insulating properties of the materials used to construct the ovens. Temperatures of approximately 400-450c are considered to be optimum for the perfect cook. However, pizza ovens can reach temperatures much higher than this.

The importance of firebricks

It’s not just the overall temperature of the oven that contributes to the cooking of your pizza. A large factor is also down to the stone or firebricks which make up the floor of the pizza oven. The stone in portable ovens are often made from high quality cordierite stone. This can reach and maintain exceptionally high temperatures.

On certain Igneus models you can upgrade to Professional Firebricks. The stone or firebricks are important to allow for the base of the pizza to cook quickly from below. Allowing the base to crispen while the internal temperature and flames are working their magic from above.

It’s this combination of heat sources that allows for 60 second cooking times and the perfect mix of crisp, fluffy base. Having your pizza stone up to the desired temperature is key in avoiding a ‘soggy’ pizza.

It’s a common mistake we hear of when people first get their ovens, assuming that as the fire is raging in the oven, that it must be ready to launch. However, ensuring the stone or ‘floor’ is up to a temperature of around 400-450c before launching, will give you better heat transfer and an overall more consistent finish to your pizzas.

Fire, Fire, Fire!

Let’s be honest, one of the main reasons we all love pizza ovens is because we get to play with fire, safely of course! As it happens, the flames do play a huge part in creating not only the heat (obviously!), but also the caramelised, charred topping we all know and associate with proper Neapolitan pizza.

The dome shape, again, has a lot to do with how the flames are drawn up and over the top of the oven. The chimney allows for smoke to escape, but also helps in pulling those flames right across the roof of the oven. This is imperative to allow that combination of heat sources we discussed earlier to work to full effect.

We hope you enjoyed our somewhat geeky explanation of how pizza ovens work. To be honest, irrespective of whether you opt for a large, built-in oven, or a portable pizza oven you can take camping or to the beach, the science behind how they work is pretty much the same.

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