Recipe author
Grega Ivančič
Grega is the Owner, Founder, and CEO of Glowen. His passion for pizza making is matched only by his love for engineering.
Grega Ivančič, a pizza and engineering enthusiast from Ormož, Slovenia, turned a personal challenge into a success story. In 2018, he built his first pizza oven in his garage, which later grew into Glowen Ovens.
A brand known for high-quality, portable ovens that bring the wood-fired experience home.
In 2023, production grew more than ten times. Grega was named Slovenia’s Young Entrepreneur of 2024 and is now expanding Glowen across Europe, with plans for the U.S. and Australia.
By this author
Recipes and lessons
Academy
24-Hour Direct Method Pizza Dough
A simple and effective method to make perfect pizza dough using just four ingredients. No equipment needed — just time, technique, and proper…
Grega Ivančič
Academy
Gas or Wood? Choosing the Right Fuel
Compare gas and wood for pizza baking with Glowen Academy. Explore the differences in heat control, flame and cooking experience.
Grega Ivančič
Academy
How to Clean Your Glowen Oven
Follow the Glowen Academy cleaning guide for your oven exterior, baking stone and burner, including maintenance tips and mistakes to avoid.
Grega Ivančič
Academy
How to Make Biga for Pizza Dough
Dive deep into dough science and learn how to make biga, a stiff pre-ferment that gives pizza dough extra flavor, chewiness, and structure. Perfect…
Grega Ivančič
Academy
How to Make Pizza Dough Balls
Learn three ways to shape pizza dough balls with Glowen Academy, from a beginner-friendly hand roll to faster shaping techniques.
Grega Ivančič
Academy
How to Stretch Pizza Dough Like a Pro
Learn three ways to stretch pizza dough in this Glowen Academy guide, with tips for an even base and an airy crust.
Grega Ivančič
Academy
How to Use a Turning Peel
Learn how to turn pizza with a turning peel in this Glowen Academy video, with step-by-step movements and practice tips.
Grega Ivančič
Academy
Sourdough Bread in a Pizza Oven
Learn how to bake artisanal sourdough bread using a pizza oven. From autolyse to cold fermentation and baking with steam, this method gives you a…
Grega Ivančič
Academy
The Right Stone Temperature for Perfect Pizza
Learn how baking-stone temperature affects pizza and how to measure it with an infrared thermometer in this Glowen Academy guide.
Grega Ivančič
Academy
Wooden, Perforated, and Turning Peels — When to Use Each
Learn when to use wooden, perforated and turning pizza peels with Glowen Academy, from launching dough to turning pizza in the oven.
Grega Ivančič