How I Use My Pizza Party Portable Oven
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- Опубліковано 28 вер 2024
- Just some of my thoughts and and what I've learned about using my Pizza Party portable wood fired oven. IF you want to get one for yourself, the link the the maker's website is here: pizzapartyshop....
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We can tell you know everything about your oven! In this day and age of "watch a tutorial and crown yourself a guru" you are incredibly humble for how much you know
Nice rundown on the Pizza Party oven, Fidel. It's nice to know the quirks and get some tips from an expert who uses something like this a lot. Every pizza I've seen you make have been so beautiful. I can only imagine how good they taste! Best regards...
Thanks, Gary. If you're ever in my neck of the globe, stop in and have a taste!
Just bought this oven. Your video is extremely helpful. Thank you.
Paul Barton How much was it?
Hi
Hey just watching you cook this pizza you know what you might try putting a flue damper in your pipe so you don't have so much heat loss it's a a round disk that has a handle on it that you can adjust and it shuts off the exhaust flow of your heat and smoke just just a thought James
I was wondering how one would attempt feeding thirty people. By the end of the video I no longer wondered. Very skillful
I will try your idea about placing the pizza to the back next to the heat shield because I build my own pizza oven but I have been placing the pizza in the middle on the right and only the first pizza gets good and the floor gets cold quick and I don't have a shield, great idea, Thank you
Fidel, great job. I make pizza too but I don't have a woodfired oven like yours. I have a pizza oven I made with a 55,000 BTU burner and a charcoal Aussie grill I modified. Have pizza stones in it too. One day maybe I can buy a wood fired oven like yours. Thanks for the video. Your pizza looks excellent.
good video demo for your oven and the pie looks great. I prefer to give a touch more bottom char but top side looks spot on.
Congrats for the pizza from Italy! That really looks like original pizza from Naples, wow
Thank you!
one of the few video of non italian doing the whole procedure correctly.. the dough it's a good one! Oven temperature, as you pointed out, it wasn't rached yet! Good result anyway!
Wow, that pizza looks delicious, i'd love a pizza oven but don't know if we can afford it
Great Job! I am a pizza freak as well, i need to make some videos about pizza and dough making!
Thanks! Love to see your videos one day!
would love to see some professional pizza stuff.
great job, what is your dough recipe?
You are truly expert on pizzas
Not yet. But I try to keep learning!
Looks great ,I bet it tastes great as well. Thanks a lot for the video, can't wait to get my pizza party myself. Cheers
Just ordered my Bollore 70x70. Great video and tips. I will look for more of your videos and also checkout your website. 🍕🍕👍👍
Follow up? I want one too
Great Video... Thank you for sharing. Thesis my first time watching your video.
Question: I'm thinking about starting a Pizza Food Truck... Is there a special Pizza Oven for Commercial like this I can use?
This is... not Thesis.
I use this one on the back of a truck www.pizzapartyshop.com/en/wood-fired-oven/
Fidel when the door is in place where does the O2 for the fire come from? my oven has holes. love your videos btw. please keep them uo.
The chimney is hot and that creates draw from the front of the oven.
Good Pointers I have the Maximus Larger oven, and still have issues on keeping the heat on the floor at 700 degrees. maybe I need to try the littler oven. thanks again.
I'd say it's more about positioning your fire so flame rolls across the dome continually.
How much would you charge for a 30 person party approximately?
Very nice. Lovely looking pizza.
love your videos Fidel! btw does this oven have the option of closing the chimney, and if so do you sometimes do that? would it make it very much hotter? thank you.
Realized I missed the"n" in the word "insight". Sorry about that! :D
٤فه٤٠ك٤٩ف٩نفتخف٩تق٠نلحلخلخلخ٣خ٣فخلخلنقنلخللنلاحاخااخاخاخاخاخاماماخاخف٣خفاخ٢٨٥خله٤٥مقل٩٥٥٨ىىنفقحقغعجقق
Thank you for the video one question how much Woods you want thrue yo make 30 pizzas?
Beautiful pizza
Thanks Fidel....... another great video...... I really appreciate all the time you take to help teach pizza making skills. I only make Sicilian and NY pizza but I learn a lot from you. Right now I'm into high-gluten flour. I love that stuff. Caputo 00 is great stuff also but takes longer to cook. Happy New Years!
i know Im kinda randomly asking but does anyone know a good site to stream new tv shows online ?
Always a great looking pie nice job . Im thinking about buying one of those ovens a i see they hsve a 70x70 cm oven is this the size you have
Hi Fidel, great video! I've watched your video over and over trying to figure this out. At 11:54 where you're talking about heat loss and the exhaust there seems to be a large space where the smoke escapes out of the inner dome and out towards the chimney that's at the back. Is there any insulation in between the inner dome and the roof or is it just a space where the smoke travels and the warm air gap doubles as insulation?
Nice one, Fidel. Could you please do a thorough video on your mount for that oven? It looks like it's on wheels but can't see what's keeping it from rolling off. I know you have it locked in somehow. Also, hopefully I speak for a lot of your other subs...could you tell us your story...where you were born and how you now live in Japan?
Did you test the Gasburner too? And is this oven insulated. Like with a layer of insulation material? What you think is the heat radiation managable if its used in a ventilated closed space =) Thx for the video.
Hi Fidel, I'm sure you've answered this in another video, but why do you use a 64% hydration vs a 58-60% hydration? Does it get a better rise? I've found that when I use a hydration above 60% the dough can be hard to work with because it is too wet. But I want to experiment with a higher hydration as sometimes the 58-60% can be too dry.
Yes. The dough is very hard to work with but there is a technique that is used to deal with such high hydration doughs. I sometimes use a 68% and even a 72% when baking indoors. High hydrations give a crispiness to the cornicione and also preserves inner moisture. The steam produced inside the cornicione also makes for a nice puffy edge. I may have to make a video on the technique for wet doughs.
Very nice work!
Good tip re drying the wood!
Fidel, do you use Saputo stones in your PP oven?
Man... that vid is epic!!! Perfectly cooked pizza!!!
Hello .. Great video .. Looking into this item .. is this the 70 cm X 70 cm model .. you seem to mention heat loss in as far as placement of exhaust type chimminy .. is that really an issue with portable pizza ovens or are there other end with better placements of exhaust type chimminy .. Regards 😎
This is the 90 x 70 model. The chimney on this oven is in the back, but the entry point is in the front so it's very much optimized for keeping heat, even though the front is always a bit lower in temp. For a portable oven, it's probably the best at what it does.
this is a perfect margherita!
Is the "Pizza Italia" apron necessary to enhance the taste of these baked pizzas?
Yes!
Ha! was thinking how dashing you looked in the apron;-) I'm going to get one for me birthday:-) Thanks so much for your videos: they're very helpful and full of excellent advice and clear, well-thought out tips...
Tony (Bristol, UK).
Hi Fidel, thanks for sharing your experience making pizza, it has been ver useful for me.
I have a question for you: do you have Saputo stones in your PP? If you do, what’s your experience with them and without them? Is it worth the extra cost?
Thanks!
I wonder whether you need to remove heat from the cooking surface from time to time due to your choice of stones...
Fantastic as always Fidel! That oven really is quite impressive, and I love your portable setup. Now I'm hungry!! BTW I also use a welder's glove :)
Thanks BM.
Great job and great videos! Do you use the Biscoto Saputo in the Pizza Party or the standard fire brick?
Standard firebrick it ships with.
Thanks, it looks like you have had fantastic success with them:-)
Great videos!! Which one do you have? 70x70 or the 90x70? Thank you and I love your videos too!!!
I have the 70 x 90. Thanks for the compliments!
how tall is your stand that the oven sits on, around 48 in.
Pizza party looks fun to host.....
thoughts on caputo blue vs red?
Great video! May I ask what size 'pizza party' oven is this one?
It's the Pizzone 90x70.
What is the temperature for cooking
Good job!
Ottimo, sei un vero pizzaiolo napoletano!
Is the Shipping charge expensive?
I love your videos, but dam do you make me hungry :P
What temperature do you like to have your oven at? Also what is the optimum temp to have the floor of the oven at? Thank you as always for all the great informative videos, keep up the genius pizza making and videos!
Thanks! The oven, anything over 900f, the floor at about 800 to 850. But once you get used to it, even hotter is fine. You just have to keep an eye on the bottom of your pie. If it's looking done while the top isn't, finish the pie off away from the floor(not necessarily doming it).
Thank you Fidel! Are there any other ovens that you have seen you like more than the pizza party?
Hey Fidel - what kind of cheese is that and where can I get some?
This cheese was imported from Italy but I usually get my cheeses from Costco or a restaurant import supply website here in Japan. Check Amazon for cheeses. Grande is a great brand in the U.S. too.
wow ........ it's look very delicious .......
Bravo complimenti 👍
what is the height of you pizza stand
felicidades fidel tengo el mismo horno va de lujo .
how many ounces or grams are your dough balls for a 14 inch crust
I usually use 280g for a 12 to 13 inch crust.
How much was it
Great pizza
Hola Fidel, hablas español? un saludo
Hola, csanchezns!
Good pizza, but we in Italy don't use Parmigiano Reggiano 🇮🇹😅
LOL. Ciro Salvo told me he uses 36 months aged Parmegiano Reggiano.
@@fidelmontoya maybe this is his recipe😊, but the real Napolitan pizza does not have Parmigiano 🍕☺️
gracias fidel
Bien!!
Feeling hungry after watching your Pizza. Last week one of my friend gifted me #ilFornino wood fired pizza oven and will surely try this.
350/400 'C
Liked the video, I hate when people burm their pizzas😢😢😢😢
So, you also eat all those debris and ashes with your pizza? O.O that's how a pizza oven works? I'm not sure I like it :S
Shipping heavy bricks from Italy is moronic and lazy. Go down the street to Home Depot and buy a bag of plaster, sand, and perlite. On way back, pick up a six-pack of preferred god-juice... BAM!... next day a pizza oven.
Not sure what you're talking about, but ok. I got my firebricks from a local area that specializes in them for the pottery businesses near my home. No Home Depots in Japan, I'm afraid. :)
Another Montoya hiw cool is that.
Пришлите такую печь в Россию и у Вас будут друзья сибиряки.😃😃😌
shit, that pizza is wet af.
Too much cheese for it to be authentic... American margherita lol
Real men dont wear aprons. Good pizza though
I think the oven looks inefficient somewhat.
you are not pizza maker
Katastrofa
Ugh, why do I always watch your videos when i'm hungry?!?! :D
food is good
Geeksmithing hahaha......
congratulations from Italy! it is not easy to find someone who makes pizza in a traditional way outside our country, but you are really good, a pizzaiolo tells you!
Yea hes really good at it!
Great video! Thanks for the many useful tips. I like your idea of using a granite slab for the work station. I also noticed the wire cooling rack you put the finished pizza on to cool....very good idea to prevent the crust from getting soggy.
I have been wanting to build an outdoor oven, so I've been watching lots of various videos. Again, great job on your video.
Looks killer
Great dude!! if i can give u an advice use fior di latte or treccia instead of mozzarella di bufala release much more water (milk) or put the bufala after you put out the oven the pizza.. great job great ingredients!! salute from italy my friend!
Love it man...that's good shit!!
:-)
Fidel, it's been a while since your last video. Too long. Great pizza cook as always. I'm about to start my cook for the day, just 6 pizzas for the family today. I'm in australia. I'm using 58% today. How you handle 64% is impressive. I struggle much past 60-61%.
Thats a nice looking pizza. Thanks for the video. I like your relaxed and quiet style, your seem skillfull and not a showoff.. Greetings from denmark
Thanks and greetings from Japan!
Lifting the pizza up would have never occurred to me. That's genius.
DUE COSE DA CORREGGERE : LA TEMPERATURA(SI NOTA DAL TERMOMETRO ) DEVE ESSERE DI 400 GRADI CELSIUS E DI CONSEGUENZA L' IMPASTO LO DEVI PREPARARE DIVERSAMENTE: CIOè UN GRADO DI IDATRAZIONE SUL70 PER CENTO ( 1 KG DI FARINA E 7 DECILITRI DI ACQUA ). COSI' AVRAI QUELLO CHE VUOI RAGGIUNGERE .
Great video, I have just ordered one of these ovens to be delivered to me here in the UK. I went for the larger size 70x90, I assume that's the one you have. You are clearly someone who loves cooking... I have a question. I want to get the best dough made that I can and i noticed you mentioned Caputo flour, which do you recommend,they seem to make so many? Also fresh yeast or dried?
you want to check out vito iacopelli on youtube if this guy doesnt get back to you.
May I ask why would the fire still there even you close the lid/door?
8:59 Money shot
Nice setup!, how many grams approx. for that dough?
Thats a damn pizza right there 👍do you ever throw oil on the crust before throwing it in the oven?
No sir. I don't. Oil is never used in or on the dough of a Neapolitan pizza. But I can understand why it might be good for flavor and for a "brown" tint to the finished pie. :)
@@fidelmontoya keeping it traditional👌
Nice video!
(sadly eating standard oven baked pizza)
Great video Fidel! Is that the 70 x 70cm or the 70 x 90cm (large) oven? Cheers
70 x 90 it is.
@@fidelmontoya Thanks :)
Hi . This model is " pizzone " ? Thanks
So whats the name of the olive oil?
Is this a 70x70 oven? Thanks!
Nice job. Thanks for sharing.
Thanks for watching!
how many grams of dough do you use
Why do you call them pies?