As standard, your oven will arrive with a straight flue at the front of the oven- shown in the image below. However you can adapt this if you wish!

 

When delivered your flue will be in its original stainless steel form, however you can paint this black if you prefer. To achieve the look below, be sure to use a matte black stove paint. We now also sell black flues at an extra cost is this is how you wish to stylise your oven.

 

Using 45° angle bends you can change the direction of your flue and where it appears to leave the oven. You can view the angle bends on our website here. Once the additional flue pieces have been installed you can then render/ enclose the oven to conceal the bends.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you want to increase the length of your flue then you can absolutely do this using our additional 500mm flue lengths (suitable for the Primo or Mezzo ovens), check these out here.

If you are going to be passing your flue through a roof/ wall, then you will most likely need a twin wall, insulated flue system. As we are not specialists in the field, we cannot advise ourselves as every job is specific to the customer. We would instead recommend to contact a HETAS registered engineer to undertake a flue survey where they can advise further. You can find your local engineer here.

Happy new year Stone Bakers! Welcome to our first oven of the month of 2018, our winners this time are Louise and Steve Burrows and their Mezzo 76 Kit!

“I would definitely recommend going for insulating the walls to increase flexibility in cooking style and longer cooking periods, as the quality of insulation provided by the Stone Bake Oven Company is fantastic”

Louise and Steve opted for a classic white rendered dome teamed with a white block work stand and finished it off with some porcelain Moroccan style tiles. The whole set up is very sleek and is a big favourite in the office. Louise sent us a lovely review of the oven which you can read here:

“We spotted the Stone Bake Oven Company following their recipe updates on their website. After trying their delicious Vietnamese beef curry in a conventional oven, I cannot wait to see the taste difference in our new Mezzo 76 self-build kit.  We received our well packed oven mid-summer 2017, dodging the showers completed the oven by the end of August.

A dark corner in our garden where a rather rotten, sad looking pagoda, stood on a stone circle was our site.  During the build phase, support was quickly provided through the live chat online. Our builder built a breeze block rendered stand using Stone Bake’s clear instructions as a guide, painted it white and tiled the top in reclaimed 1” thick quarry tiles and exterior porcelain Moroccan style tiles. I love the final finish and think it complements the clean lines of the Oven design. This corner of the garden is now much brighter, even as the autumn comes in; the light reflecting off the stand and oven.  The colours reminded my neighbour of being in the Mediterranean!  We recycled part of the packing palette the oven arrived in to raise the logs off the floor and tiled the base with leftover tiles to stop the base of the wood store from getting damp. 

We liked the idea that the Mezzo 76 oven would be insulated to retain heat, as it is our intention to create pizzas as well as slow cooked meats/breads. But also the larger cooking floor means space for multiple dishes/pizzas at the same time. Our second ever firing of the oven was a party for all the neighbours, making pizzas for 20 people. The third firing was a Sunday dinner, I wanted to see how much could be created from one hot oven.  Once the oven had fallen to roasting temperature, in went 2 medium chickens with garlic butter under the skin.  These had beautifully crisp brown skin my guests commented on the subtle slightly smoky flavour.  The meat was really succulent too.  After the chickens came out, the apple crumble went in- as the embers burnt down, the last of the heat was used by the pot of chicken stock.  I was amazed at the amount of retained oven heat, especially as an entire Sunday dinner was cooked on a falling oven, with no extra wood being added to the fire. I  would definitely recommend going for insulating the walls to increase flexibility in cooking style and longer cooking periods, as the quality of insulation provided by the Stone Bake Oven Company is fantastic; the outer wall feels barely warm even when inside hits over 350 degrees C.

The oven has transformed our outside space, and we hope to use it not only for entertaining family and friends, but also at the end of cooking to sit by the heat and watch the flames die down with a glass of wine getting some well-deserved chill out time!”

Thank you to Louise & Steve for taking the time to send us over these stunning pictures and such an amazing review.

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to info@stoneovenco.co.uk. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! 

Happy new year Stone Bakers!

At the end of 2017, we compiled the most popular ovens from the years monthly winners and let you vote on which was your favourite, to decide which should be crowned oven of the year. And the results are now in…

All the votes from emails, Facebook, Instagram and Twitter have been added up and there was a clear winner!

Congratulations to Tony and Katy Willis (Number 5) for their stunning Primo 60 Kit design! Tony and Katy featured as our November oven of the month and their oven made a lasting impression as they are now oven of the year for 2017.

Thank you to all of our other entrants. We will be contacting Tony and Katy to claim their prize!

 

Remember to keep sending us your oven pictures to info@stoneovenco.co.uk for your chance to be one of our ovens of the month, and maybe even oven of the year

Christmas is fast approaching so we thought we would share with you our favourite wood fired recipes from over the year! We have had a busy year here at Gozney HQ and there are so many recipes to choose from but we have managed to narrow it down to a few delicious ones, ideal for the festive season!

Firstly, one of the most popular recipes that we posted on our social channel; Wood fired garlic bread. Get the recipe here and experience the delicious garlic and rosemary flavour. You can use shop bought bread or make your own if you have some spare time!

Next up, an indulgent treat ideal for a cold winter evening, our wood fired cookie skillet! This is a firm favourite amongst the office staff here and if you have a sweet tooth you will love this one too. Combining milk, dark and white chocolate chips with a gooey caramel centre makes for a delicious pudding, and it’s Christmas so why not treat yourself! Find the recipe here.

From one warm gooey treat to another! Try this wood fired camembert, perfect for Christmas Eve around the fire. This recipe is so easy to make and requires no effort at all, just remember, the better quality of cheese – the better tasting dish! For a 15 minute feast, get the recipe here..

Finally, we have our wood fired Nutella calzones. This is one for the kids (although we know the adults love them too), use the residual heat in your oven to bake these to perfection, it’s also great to use up leftover pizza dough! Take a look at the recipe here for this tasty treat, a great alternative for those who don’t like Christmas pudding!

Which is your favourite?

We will be bringing you lots of tasty new recipes in the new year, but in the meantime, we hope we have given you some cooking inspiration for the coming weeks! This will be our last blog post of 2017, so we hope you have a very merry Christmas Stone Bakers, and we will see you in the new year!

Hi Stone Bakers! Welcome to November’s oven of the month, our winners this month are Tony and Katy Willis and their Primo 60 kit!

Tony and Katy have achieved such an elegant look with their entire garden redesign. We love the white rendered dome finish of their oven which ties in perfectly with the modern Mediterranean style of their outdoor space. Their colour changing lights also ensure that they are ready for a pizza party whatever time of day!

Here’s what Tony had to say:  

I’ve been making homemade sourdough pizza for about 7 years and these have been gradually getting more refined over the years and have been a feature of my daughters’ birthdays parties and a core part of our weekly family night since then. We’d talked about maybe one day getting a wood fired oven after we retire, but when the decking in our courtyard back garden became rotten and needed replacing, we decided that this could be an opportunity to make that dream a reality a bit sooner. We had some fairly clear design ideas that developed over a few weeks from looking at Pinterest and landscape gardening websites – white walls, raised planters, wooden bench, and adaptable lighting.

We’ve loved cooking with the oven so far – pizzas, chicken, roast vegetables, merguez burgers, chicken tikka, naans all taste fantastic and retain their juiciness because of the high temperature of cooking while taking on a wonderful smoky aroma.

Before the work was done in the garden, we were out there just a few times a year, but since it was completed we’ve eaten outside nearly every day – breakfast, lunch and dinner where possible. The oven makes a great focal point and is producing some fantastic food.

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on Facebook, Twitter, Instagram and Pinterest.

Occasionally, we get customers enquire whether they can put a gas burner into their Stone Bake oven, the answer is yes! We’ve put together a little guide for you detailing the basic information you need about gas burners.

• We only ever advise using a gas burner in one of our kit ovens, and it must be the Mezzo, Vento or Gusto

 

• For a Mezzo you will need a P1 gas burner, for a Vento or Gusto you will need a P1+ gas burner

 

• We need to know the thickness of the base that the oven will be sat on and also whether you require an LPG or Natural gas burner

• Gas burners usually take 2-3 weeks to arrive with you as each is made to order

 

• Once you have the gas burner, you will need to organise a gas safe engineer to core and install the burner for you, it is your preference whether this is on the right or left hand side

 

• We would never advise running the oven on gas and wood at the same time as this can make your oven overheat. You can run your oven on gas to get it up to temperature and then switch to wood on the opposite side of the oven, just ensure the gas cap is on.

 

We hope this has been helpful, if there is any other information you need to know please give us a call on 01425 204985 where a member of our team will be happy to help.

Hi Stone Bakers! Welcome to October’s oven of the month, our winner this time is Nicholas Lugar- Mawson and his Primo 60 Go!

 

Nicholas has built his own brick stand and painted his door and flue an elegant black, you can achieve this by using matte black stove paint. We think this garden looks like a great place to enjoy pizza parties with friends where the little ones can play!

Here’s what Nicholas had to say:

“We are both delighted with our new Stone Bake Oven which sits in the middle of a new seating area in our garden. We went for the Primo 60 Go which is perfect for our needs and the space available and heats up remarkably quickly.

As people who like being outdoors and trying new things we have found the oven has transformed the way we spend precious family time and made the enjoyment of cooking, that we all share, a far more inclusive and shared experience. Whether that be learning new ways to cook new recipes with our 5 year old daughter or just having fun with friends coming up with interesting concoctions and toppings for mama’s home made pizza’s. Needless to say pizza parties are a winner in our household and a firm favourite with our friends.

The whole process from selecting, purchasing and delivery through to installation and use was made so much more easy and enjoyable thanks to the knowledgable team at stone bake who were at hand to offer friendly advise on everything from installation tips and tricks to what type of wood to use.”

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to info@stoneovenco.co.uk. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! 

 

 

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on Facebook, Twitter, Instagram and Pinterest.

Traditionally cooked in a clay oven, these traditional Turkish breads are normally served before a main meal with feta cheese and butter. Eat them with friends and family- and with your hands. Its incredibly satisfying tearing away at the delicious dough- just make sure you make enough for everyone! 

You’ll Need

(For 2 Balloon Breads)

• 515g strong white bread flour
• 400ml warm water
• 2 tsp dried yeast
• 1½ tbsp sunflower oil
• 1 tsp salt
• 2 tsp sugar
• 1 egg yolk
• Mixture of sesame seeds, nigella seeds and poppy seeds

Method

To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 220°C.

Next, mix your yeast and sugar with your warm water. Add 2 tsp of flour, mix together and leave in a warm place for approximately 20 minutes.

Then, put the rest of your flour, salt and oil in a mixing bowl and mix with your yeast and water mix. Now, you’ll need to knead your dough for around 20 minutes.

Your dough will be quite sticky but carefully transfer it to an oil rubbed bowl. Cover and allow to prove for 1 hour.

Once your dough has proved, knock back and split into 2 balls.

Line a flat metal tray with baking paper and put your dough ball on. Gently, press down with the palm of your hand into a round centimetre thick piece of dough- don’t be tempted to use a rolling pin as this will knock too much air out.

Once you’re happy with the shape, use slightly damp fingers to push down the edges all the way round- this will help with the ballooning.

Then, brush the dough with egg wash, sprinkle with the seeds and a little sea salt.

Leave to rest for 10 minutes.

Push down the edges again and cook in the oven for 10-12 minutes.

Cool slightly on a wire rack and serve warm!

 

 

 

Hello Stone Bakers! Welcome to September’s oven of the month, and the winner is Matthew Standerson’s Primo 60 Go!

We think Matthew’s elegant brick stand is the perfect compliment to the sleek Primo 60 oven, and his garden is looking pizza party ready! We love the string lights to brighten up the evenings and we certainly are jealous of the amazing views Matthew has whilst cooking in his oven!

Here’s what Matthew has to say about his Stone Bake experience:

“We absolutely love the Primo60 oven and are using it whenever possible. It really compliments and completes our garden and has given us an excuse to get friends and family round more often.

At present we are still perfecting our pizza making skills but have plans to expand our repertoire as soon as possible. 

As well as the product I’d like to say thank you for the excellent customer service throughout. From providing advice before we actually ordered, making the ordering process straight forward, and liaising with us to sort delivery.

We had been looking into getting a pizza oven for a while and after a lot of research online we decided that the Stone Bake Oven Company was the best option both for the actual product and, based on reviews and testimonies from customers, the service and support offered. This proved to be the correct decision with all my questions and queries answered promptly.

We decided on the Primo60 oven as we loved the sleek design and striking look. We did not want to build-in the oven and again its simplicity was perfect.

The oven is a fantastic focal point for our garden and a great excuse to spend time outdoors and get people together, plus the pizzas taste great! We have even experimented with cooking a joint of pork in the oven with great results – especially the crackling!

We have parties lined up into the autumn and hope to use it as much as possible all year round.”

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to info@stoneovenco.co.uk. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! 

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on Facebook, Twitter, Instagram and Pinterest.

English beetroot’s are sensational- and this recipe is a great way to make the most of them.

Ingredients

• 1 Large, or 2 small Beetroot
• 1 Clove of garlic
• 1 Spring Rosemary
• 100ml Milk
• 200ml Water
• 10g Dried Yeast
• 620g Strong Bread Flour
• 10g Caster Sugar
• 5g Salt

Method

Start by firing up your wood fired oven to its optimum temperature and leave to cool to a great baking temperature at around 200°.

Put the beetroot in foil with the crushed garlic clove and the rosemary and wrap up tightly.

Next, roast in the oven for an hour and leave to cool- this can be done a day or 2 before if you wish.

Peel the cooled beetroot, and cut into rough 2cm cubes and pulse in a blender- you want to keep a few chunks and not end up with a smooth puree.

Mix the milk, water and yeast in a jug and allow to stand for 10 minutes.

Put the flour, sugar and salt in the mixing bowl, add the liquids, and knead for 6 minutes.

Leave the dough in the mixing bowl, cover with a cloth for 20 minutes. Mix again for 4 minutes and transfer to 2 baking tins. Proof for a further 30 minutes.

Finally, bake for 30 minutes, and cool on a wire rack at least 15 minutes before slicing.