Igneus Classico Wood Fired Pizza Oven - Review & First Cook
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- čas přidán 28. 06. 2024
- Welcome to my review and first cook on the Igneus Classico, Wood Fired Pizza Oven! 🔥🪵
The Classico is great for families and is designed for outdoor use. Able to cook two 12” pizzas in 60 seconds, it can also hold two large roasting trays, if you want to roast meats/ veg instead of cooking pizzas. This oven only takes 15-20 minutes to get up to the ideal pizza cooking temperature (400°C). Let's check out how it performs!
Please remember to like and subscribe to this channel for more pizza making videos. To find out more about the Igneus Classico, check the links below!
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⬇️ Get 10% discount off Your Igneus Pizza Oven ⬇️
www.thepizzaovenshop.com
✅ Use Code - TOM10
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👩🏼🍳 PIZZA DOUGH RECIPE (Measurements & Percentages)
• '00' Flour - 972g (100%)
• Room Temp Water - 661g (68%)
• Fine Sea Salt - 29g (3%)
• Active Dry Yeast - 1g (0.1g) ** Use 1.5g if using Fresh Yeast.
Mix Ingredients, Knead for 10 minutes until smooth, Cover in airtight bowl or tub, Proof at room temp for 18 hours, Divide into 6 280g Dough balls, Cover and rest again for 6 hours at room temp allowing balls to double in size, prep and cook! 🍕
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🎥 CHAPTERS
Intro - 00:00
Oven Features - 01:58
Technical Specifications - 03:19
Igneous Accessories - 04:45
Lighting the Oven - 07:21
Cooking the Pizza - 11:16
Summary - 12:28
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Visit my website for more pizza cooking videos!
🌎 - www.tomvoyage.co.uk
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✅ @TOMVOYAGEUK
#pizza #pizzaoven #woodfiredpizza - Jak na to + styl
🎉🎉🎉 FIRST!! 🎉🎉🎉 That oven looks great! Nice set up mate. I've been sacred to cook on a wood fire oven like that. You make it look easy, lol. You should get a collection of outtakes and put it up.
That pizza looked great. Enjoy your new oven. Take care.
Thanks for watching! it was a really fun oven to cook on
Looks Good Tom!
Thanks 👍
I am about to buy my first pizza oven from ooni. I can’t decide whether to buy the Karu 12 or 12G. Which one would you recommend? I heard that the surface of the 12G burns a bit at the back overtime and looks not so nice after a few uses. But this should not affect the functionality I guess. Which oven would you recommend? I already watched the comparison video but I am curious if you noticed any differences overtime.
Many Thanks already! 😊
i like this oven but i think this one is more for partys or restaurants you need too much wood if you only want to make one or two pizzas in my opinion but i would like to have one of these ovens 😁
This oven, stand plus the kit is well a grand. You're right, if you're not making dough for 6+ pizza. I've got this oven, had smaller and bigger in the past. This one uses very little wood to get up temperature. If you put denser stones in, takes longer.
@grantmcwilliam thanks for the comment, it’s a great oven for the pro-Sumer level, or those that want to be able to do a few pizzas, then with the cooling coals, roast lamb or chicken. I love how versatile it is and also how quickly it reaches full temp
Is yours still under the wooden cover, any fire concern?
Good evening Tom, thank you for your previous reply most helpful, could I ask you please where do you obtain your cheese from....
I use the Italian supplier A Di Maria, and use the fior de latte mozzerella
Thank you for your kind reply I'll take a look at that thank you again Tom😊
Is this as good as the dome? It’s 50% less with the stand.
I’ve never used a dome before but it will be able to cook pizzas just as well
Loving the chimney cover! Why can’t Ooni do an add on for their ovens?
BTW not a fan of the new theme music!👍👍👍👍
Haha I sometimes switch the music up to keep things fresh, it’s not new theme music tho just background
What’s better this or the dome?
Good questions but I’m not sure as I’ve never cooked on a dome before
Putting the wood with the peel seems like an oversight... a backdoor like the Ooni would make a lot of sense. Beautiful looking pizza.
What are you talking about? The ooni have small fireboxs that's why they can back load as you need to do it regularly in some cases every ten minutes , this has a massive chamber for wood and one load would easily see it going for hours as he described. Your comparing two completely different things. Most bigger ovens are front loading.
Ray Mears making pizza
He’s my dad 👨 🏕️