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Take stock of your pizza equipment, ready for European Pizza Show

If you’re considering an equipment upgrade, we’ll be at The European Pizza Show at ExCeL London on 18 & 19 November, so it’s a great opportunity to come and have a chat with us in person.

MeetingAtEuropeanPizzaShow

September is a good time to take a look at your pizza kitchen before the busy months really get underway.

If there’s a piece of equipment that’s been frustrating you, a process that’s taking longer than it should, or something you’ve been meaning to upgrade, now is the time to start thinking about it.

You don’t necessarily need to replace everything. Sometimes a better-sized mixer, a few more pans, improved storage or a small change to your setup can make a surprisingly big difference when you’re busy.

That’s the kind of thing we like talking to our customers about, what you’re doing now, where the pinch points are and what might make life easier.

In the meantime, here are a few things worth looking at before the autumn rush arrives.

Is your oven large enough?

Your oven is at the heart of your pizza operation, so any bottleneck here is going to make itself known quickly.

If you’re regularly waiting for oven space, having to stagger orders or watching pizzas pile up during peak periods, it may be worth looking at whether your current capacity still matches your business.

And if you’ve grown since you bought your oven, don’t assume the answer is necessarily another oven. The right cooking capacity and a well-planned workflow can make a big difference. Take a look at it now and get ready to have a chat and see some demos on our stand.

European Pizza Show 2026

Is your mixer still the right size?

It’s easy to forget about the equipment doing the work behind the scenes.

If your dough production has increased, your mixer may now be working much harder than it was when you bought it. Perhaps you’re splitting batches or running it several times a day just to keep up.

It’s worth comparing your current dough production with the capacity you actually need.

A more suitable mixer can mean fewer batches, less handling and a smoother prep routine.

Have you got enough pans?

This is one of those things you tend to notice when you’re already in the middle of service.

If you’re regularly running short of pans, washing and reusing them quickly, or hanging onto older pans because you don’t quite have enough stock, it could be worth reviewing what you’ve got before the busy season.

You may not need a complete replacement. Adding a few more of the sizes you use most could be all that’s needed.

And if you’re introducing a new style of pizza, different pan sizes and formats can also give you more options for your menu.

Could better storage make life easier?

Equipment doesn’t just need to work well it needs to work well in your kitchen.

Take pan storage. If pans are stacked wherever there’s space, staff are constantly moving things around to find the right size, or your storage area is becoming a bottleneck, the problem might not be the pans themselves.

A suitable rack, shelving system or trolley can keep everything organised and make better use of the space you already have.

Sometimes it’s the simple changes that make the biggest difference.

What have you been making do with?

Every commercial kitchen has something.

The mixer that’s slightly too small. The prep area that’s always cramped. The pan rack that’s permanently full. The oven that copes perfectly well, until Friday night.

None of these necessarily needs replacing immediately. But if something regularly slows the team down, costs time or creates frustration, it’s worth putting it on your equipment wish list.

You might find there’s a straightforward solution.

Start planning now!

The autumn and winter months are a good opportunity to make sure your equipment is working for you rather than against you.

If you’re considering an upgrade but aren’t sure what would make the biggest difference, give us a call or come and talk to us at the European Pizza Show.

European Pizza Show Whites

We’ll be at ExCeL London on 18–19 November, with plenty of pizza equipment to look at and, more importantly, plenty of experience to share. Use this registration link to book your free place.

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Bring your questions. Tell us what’s working, what’s not and what you’d like to improve. We’ll be happy to talk it through.

Roasting Vegetables in your Pizza Oven

Most people buy a pizza oven for one reason: pizza. But whether you’re working with a traditional wood-fired oven or a modern electric deck oven, some of the best things you can cook are actually vegetables.

Pizza ovens are built for high heat, fast cooking, and incredible flavour, which makes them perfect not only for pizza, but for vegetables too.

Whether you’re using a traditional wood-fired oven or a modern electric deck oven, roasting vegetables in a pizza oven delivers: deep caramelisation, light charring, concentrated sweetness, and texture that stays crisp rather than soft.

And it’s not just about serving vegetables as sides. Roasted vegetables can completely transform a pizza, adding smokiness, sweetness, texture, and colour that elevate even the simplest combinations.

From blistered peppers and charred onions to roasted cauliflower and courgettes, pizza ovens open up endless possibilities both on and off the pizza.

 

WHY PIZZA OVENS WORK SO WELL FOR VEGETABLES

The intense heat inside a pizza oven cooks vegetables quickly while drawing out moisture and concentrating flavour.

Instead of steaming or softening, vegetables roast rapidly, developing:

• Crisp edges

• Smoky notes

• Natural sweetness

• Better texture

• Rich caramelisation

This is especially important for pizza toppings. Pre-roasting vegetables before they go onto a pizza prevents excess moisture from soaking the dough and creates stronger, more balanced flavour.

WOOD-FIRED OVENS

Wood-fired ovens like those from Zio Ciro create a live-fire cooking environment where flame, smoke, and radiant heat all contribute to flavour.

Vegetables cooked in a wood-fired oven develop subtle smokiness and more irregular charring, which works beautifully for rustic pizzas and Mediterranean-style dishes.

Wood-fired ovens are ideal for:

Roasting vegetables in a wood fired oven

• Peppers

• Aubergines

• Onions

• Mushrooms

• Tomatoes

• Courgettes

Cooking directly near the flame creates blistered skins and smoky edges, while slower roasting deeper inside the oven softens vegetables without burning them.

Roasted peppers, onions, and mushrooms work particularly well as pizza toppings after being lightly charred in a wood-fired oven.

ELECTRIC DECK OVENS

Electric deck ovens like the IGF Blackline series offer precision, consistency, and excellent heat retention.

The stable deck temperature and controlled environment make them ideal for evenly roasting trays of vegetables during busy service.

Deck ovens are especially effective for:

Roasting Vegetables in a pizza oven

• Batch roasting

• Consistent caramelisation

• Preparing pizza toppings ahead of service

• Maintaining texture without over-charring

Vegetables like cauliflower, sweet potatoes, courgettes, and broccoli roast beautifully on the stone deck or in shallow trays.

Because the heat is controlled and even, deck ovens are perfect for kitchens that need repeatable results throughout service.

“Courgettes develop light char and concentrated sweetness when roasted in a high-temperature pizza oven.”

 

BEST VEGETABLES FOR PIZZA TOPPINGS

Roasting vegetables before adding them to pizza changes everything.

Raw vegetables often release water during baking, but pre-roasting intensifies flavour and improves texture while helping pizzas cook more evenly.

Some of the best vegetables to roast for pizza include:

Roasting Vegetables in an IGF Blackline

 

• Red onions

• Peppers

• Courgettes

• Mushrooms

• Aubergines

• Cherry tomatoes

• Sweetcorn

• Broccoli

• Cauliflower

• Leeks

Pairings work particularly well when roasted vegetables are combined with:

• Fior di latte

• Goat’s cheese

• Ricotta

• Nduja

• Prosciutto

• Fresh herbs

• Hot honey

• Parmesan

Some vegetables respond especially well to the extreme temperatures inside pizza ovens.

Cauliflower develops deep caramelisation and crisp edges while keeping a tender centre. It works brilliantly both as a side dish and as a topping paired with chilli, garlic, or tahini.

Courgettes roast quickly and absorb smoky flavours beautifully, making them ideal for lighter pizzas with lemon, herbs, ricotta, or feta.

“High-temperature roasting creates caramelised edges and rich flavour in cauliflower.”

TIPS FOR ROASTING VEGETABLES IN A PIZZA OVEN

A few simple adjustments can make a huge difference when cooking vegetables in pizza ovens.

• Use less oil than you would in a conventional oven

• Roast vegetables separately before topping pizzas

• Avoid overcrowding trays

• Use residual heat after service for slower roasting

• Rotate vegetables frequently in wood-fired ovens

• Keep softer vegetables away from the hottest flame zones

Trays, shallow pans, and direct stone-deck cooking all work well depending on the style of oven and the result you want to achieve.

MORE THAN JUST A PIZZA OVEN

Modern pizza ovens are capable of far more than baking dough.

Whether it’s the live-fire character of a Zio Ciro wood-fired oven or the precision and consistency of an IGF Blackline deck oven, both styles create opportunities to expand menus, improve prep, and introduce new flavours into pizza making.

And sometimes, the ingredients that make the biggest impact on a pizza aren’t the dough or the cheese, they’re the vegetables roasted perfectly beside the flame.

If you would like advice on how to roast vegetables in your pizza oven or would like to test your recipes in our demo kitchen with specific pizza ovens, please give us a call.