Pizza Ovens

Welcome to the Cook's Favourite range of pizza ovens. We take pride in offering the best authentic ovens made in Italy and Portugal, from renowned manufacturers Clementi and Igneus.

Why Own a Pizza Oven?

A pizza oven transforms your culinary game, delivering crispy, wood-fired flavour and restaurant-quality pizzas in 60–90 seconds. It elevates gatherings, letting you craft personalised toppings and cook outdoors year-round, turning meals into memorable events.

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How Pizza Ovens Differ from Regular Ovens or Grills

Temperature: Reach 450–900°C vs. standard ovens (max 250°C), enabling rapid cooking and authentic charred crusts.
Heat distribution: Radiant heat from dome-shaped chambers crisps bases evenly, unlike bottom-up heating in home ovens.
Versatility: Grill kits or pizza steels mimic results but lack portability and require longer preheating.

Types of Pizza Ovens & Best Uses

Wood-fired: Authentic smoky flavour, ideal for Neapolitan-style pizzas (60-second cook time). Requires skill and maintenance. See for example the Igneus Classico.
Gas-powered: Consistent heat, easy to control. Best for beginners or frequent use (e.g., Ooni Koda for a portable oven, or Clementi Dual fuel for a full size oven that can burn wood or gas).
Electric: Indoor-friendly, budget-friendly. Suits small spaces but lacks smoky notes. A good example here is the new Clement Crosti!
Portable: Compact designs (e.g., Gozney Dome) for camping or gardens. Multi-fuel options offer flexibility.

UK Price Ranges & Brands

Budget: £150–£300 (e.g., basic electric models).
Mid-range: £300–£800 (e.g., Ooni Fyra, gas-powered Clementi Clementino models).
Premium: £800–£2,000+ (e.g., Igneus Classico, Clementi Original, Gozney Dome). Igneus offers artisan-built, wood fired high-temperature ovens; Clementi focuses on wood/gas-fired flexibility and durability.

Optimal Usage Tips

Preheat thoroughly: 20–40 minutes for wood/gas ovens to hit 400°C+.
Thin dough: Stretch to 10–12mm for quick, even cooking.
Rotate pizza: Use a peel to turn pies every 20 seconds in wood-fired ovens.
Minimal toppings: Overloading slows cooking; fresh mozzarella and basil work best.

Cleaning Techniques

Wood-fired: Brush ash after cooling; avoid water on hot stones.
Gas/electric: Wipe interiors with damp cloth; remove grease with baking soda paste.
Stone maintenance: Scrape off burnt residue; never use soap to preserve seasoning.

For detailed guides or accessories (peels, thermometers), consult manufacturer instructions.