Collection: Pizza Ovens(26)

It depends on how you cook. Wood-fired ovens like the Igneus Ceramiko or Clementi range give authentic results and reach 500°C+. Gas or dual-fuel models suit those who want quicker heat-up with less management. Portable options like the Igneus Minimo work well for smaller gardens or camping.

A proper Neapolitan pizza needs 450–500°C and cooks in 60–90 seconds. Most quality wood-fired ovens reach this in 45–90 minutes of firing. Lower temperatures produce decent pizza but with a longer cook time and softer base.

Yes. Cold air actually helps the fire draw better and the oven retains heat well once up to temperature. A covered outdoor area — pergola or veranda — makes winter cooking considerably more comfortable and protects the oven from direct rain.

Wood-fired ovens reach higher temperatures, produce more flavour from the smoke, and are the traditional method. Gas ovens heat up faster, are easier to control, and require less attention during cooking. Dual-fuel models give you both options in one unit.

Easily. A wood-fired oven handles bread, roasted vegetables, whole joints of meat, fish, and even desserts. The retained heat after pizza cooking — as the oven gradually cools — is ideal for slow roasting. It's a genuine outdoor cooking tool, not a novelty.