Yes the video we needed after months. I appreciate all the hard work you put into this video and understand how long it takes to make these kind of crafts.
Thanks for be back again. We had no more videos since the pita`s episode. Thanks for share this video in this day, Today it`s a very special day for my country, today is July 5th, it`s our independence day. All our best regards from Venezuela, land of Grace and Kindness
Awesome work. Thanks again for a wonderful video. Glad the pup got screen time at the end, I was beginning to worry. Just installed my chimney, now ready to start on on the curing fires. The fire recipes I cook in the oven will be from your channel.
We are in the process of having a pizza oven built. Your videos were so relaxing and informative. I’m looking forward to making some great pizzas thanks to your videos.
We just installed our oven and was looking for some advice on prepping and tools. Loving all your videos and advice. Many thanks all the way from sunny South Africa
I'm a new wood fire oven user (finished the basics and currently testing). I've watched several Episodes from your channel and loving it. Thank you for sharing your knowledge
We are in the early stages of planning a wood oven of our own. Currently devouring your content and past time I leave a comment. Would love to see more on fire maintenance.
I will add it to the list of episodes to make. In the meantime, as you're planning your oven you should pay special attention to insulation. It will have a direct effect on how you fire contributes to fire maintenance. I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility. Clive
Thank you for sharing your knowledge! It is very thoughtful of you to have a separate pizza cutter for vegetarian pizzas. Almost no one thinks of that. Namaste!
Love your videos! Well filmed and the explanations are perfect. Could you do a video “tour” of your oven? I’m curious about the dimensions, the make and model, and even the process of building it. Keep up the great work!
Once again, lovely mellow video. Just a suggestion - an aluminum pipe can serve as a precision bellows (imagine a glass blower and you have the picture). It's perfect for both jump-starting the initial firing, AND for blowing unwanted ash off the deck in a very controlled way. Start from side opposite the fire and follow the contour toward the fire. It will instantly clear the floor and deposit the ash in the coals and fire. No ash cloud, nothing left behind. Very quick, clean and easy. Mopping the deck interrupts your bake, and cools the deck (which you may not want/intend to do). Worse - at pizza temps - which are double or triple temps for baking bread - mopping risks temperature shock to the deck. That can cause cracks or crazing. Cracks ruin your oven floor, if severe enough and in the cooking area of the deck. (When you drop a pie, the uncooked pizza dough will sag into the crack. There's no heat in the crack, so the sagging dough does not cook - then your pizza rips when you turn it, hemorrhages good stuff all over the deck, which then burns black, and yeah... Replacing or repairing a floor is no easy task.)
Amazing video, I really enjoy your music too. Is it too much if I ask you to show your beautiful house? It's like heaven! I would be so happy if you do that, and also tell us where the good place do you live (If it was OK for you, of course). Thanks again for your best channel, and best videos.
Excellent video series you have provided us with, thank you. Can't wait to try some of your recipes. Curious about the oven build. so you have a website or company name on who did the install? I like the sectional dome aspect versus brick but I'm sure both would do just fine. Thanks again and I hope that my family and friends enjoy this oven as much as you all do. But I'll build in the Rocky Mountain area and I'm going to need to keep it covered from rain and ice, maybe a thermal blanket of some kind. The drastic change in temperature probably aren't is the best for longevity. Slow warm ups is the best I can think of.
Thank you for commenting. With care, and a regular coat of exterior latex paint, an oven should be able to withstand the winter. But covering during that period will probably help. If you would like more information about my oven then email me at thewoodfiredovenchef@gmail.com. Clive
Your videos are fantastic! You have inspired me to move from my small home center oven which barely fits one pizza to a FB Vesuvio. Since i never had an oven this large should i get the longer 8” round peel of will the shorter one suffice? Also i want to thank you for the videos because they are what made my wife become “understanding” to my needs...just like yours! 😀
Hello Tom. Great news! The peel I have is the Small 8-inch Turning Peel with Long 59-inch Handle.The wife's understanding is the first key step to procuring an oven. Thanks for commenting. Clive
Fantastic series of videos. One question, how do you maintain the 752 degree Fahrenheit/400 degrees Celsius temperature of the oven floor once you start cooking the pizza's?
Hello Gianni. Two things that maintain the temperature. The fire and the insulation. An oven with good insulation, that will store the heat, only needs a small fire to keep the temperature constant. I could remove the fire from the oven and it would maintain that heat for quite a while, but it wouldn't help with cooking the top of the pizza. Hope that answers your question. Thanks for commenting. Clive
Fantastic video series! I watched them many times and followed your steps yesterday with my first pizzas on my new wood oven. Quick question: even though I lit the fire more than 4 hours ahead and reached good temperature (400 C, and BTW is that enough?), when I started cooking pizzas I felt that even though the oven temp did not go down, the oven floor did and I started noticing that it took longer for pizzas to get that beautiful brown color at the bottom we love. I ended up moving the fire back to the center for a few minutes and move it back to the side to regain good floor temp. Is this normal or something is wrong with my oven? Any tips?
What oven do you have Lionel? Can you send me a picture at thewoodfiredovenchef@gmail.com. It sounds like you don't have enough heat retention. You can try putting the fire bother side of the oven, or a horseshoe around the sides if you have the space. Clive
Thanks for posting. I am curious what you have found to the best sized pizzas to make, given your experience entertaining and the requisite effort in making a single pizza? What are the sizes of your pizza pans? Thanks!
Hello Scott. The peel I use is 14", and that is the size the pizzas are when I place them in the oven. They cook to around 12". I have 12" and 13" pans. Thanks for commenting. Clive
Thanks really enjoying these videos thanks for posting. I have a WFO that i built, all are unique but have to disagree with using a damp cloth to clean the oven hearth, this can damage the bricks and cause damage. Better to use the small round peel as a flap to move most of the ash. I also have a blow pipe that i use to help restart the fire and clean the oven hearth after using the small peel. Hope you don't take this as a criticism but i am active on a few WFO forums and the damp towle is always advised agains, have seen it done in Italy maybe there is a difference between home ovens that use fire bricks for the floor / hearth and commerical oven???
Hello Al. I don't take it as criticism. I know there are mixed feelings about wiping the floor clean. I tried to emphasize a damp cloth knowing that one that is too saturated with water definitely has the potential to cause damage. I like the idea of a blow pipe. It made me think that a glass blowers pipe would be perfect for that use. I'm glad you enjoyed the videos, and thanks for commenting. Clive
@@TheWoodFiredOvenChef Yes as always loads of diffrent methods the blow pipe is handy. Thanks for replying and the great series of videos very informative 👍
Would you have any suggestions/tips as far as building/buying a Wood Oven? They are not that common in north america and hence seem to become a luxury item, with not many great options... Many people seem to prefer to buy those portable steel version, which clearly is not the same. Where I come from (Brazil) large wood ovens are very common, you can buy a ready to install dome at any home center.
first of all these r the bomb videos you have. what is the size of your pizza oven . I m building a wood fired oven at my resturant in a month. Thank you in advance!
Any good seasoned hardwood will work. I prefer olive, oak, and almond because they're relatively easy to get hold of. Ask your local firewood provider what is native to your area. Clive
Your videos are beautiful, thank you. What size pizza pans do you suggest? I am going to use your dough recipe and would like to achieve pizzas the same size as yours. It would help me to use the same pans for guidance, My pizzas always tend to stay small. I'm hoping with your recipe and serving proportions I can get a similar result.
Hello Jon. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. If you angle it to the wall of the oven then it doesn't take up too much room. Clive
Clive, I notice you place your wood on an iron grate. Do you do this for airflow? Do you know what these grates are called and where I could get one? I am watching your dough recipe next. Do you use sourdough and if not why not? Thank you you so much
It's called an Andiron. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers. I haven't perfected sourdough yet to give you a qualified answer.
I’ve made your recipe previously and always find my dough to be wet, today I just can’t seem to get it right. Using instant yeast. App and 00 flour. Would you suggest letting it proof wetter than expected or add more flour?
Hello Michelle. Perhaps try using a little less water, or a touch more flour, but the yeast amount can remain the same. Keep a record of the measurements so when you find the right mix you can reproduce it each time. Let me know how it works out. Clive
I get them from webstaurantstore.com, or Amazon. But you can also find tools from the Melbourne Firebrick company, or they can at least point you in the right direction for your area.
I want to build a wood fired oven in my garden. Do you have a recommendation for a type or even a guide for building one. I want to have a smaller oven because the most I will use it all at once is baking pizzas with my guests so use time will mostly not longer then 1-2 hours. How long and how much wood would be needed to fire a small oven (lets say 70x70 cm cooking surface)?
Hello Ilay. I don't know what part of the world you're in, but it sounds like you should maybe begin with a portable model. A 70x70 cooking surface is perfectly workable if you’re efficient with the space. When you say “then most you will use it”, I think once you have an oven you’ll find every opportunity to cook something, whether it’s pizza or some other dish. Have you looked at the OONI? I think that, and other similar models, are a great place to start, but decide your budget and do your research. As for how much wood. I may use around 25 to 30 pieces of wood each time I fire the oven up, but it all depends on what model you end up buying. Let me know what models you’re looking at and I can help you more. Thanks for commenting. Clive
@@TheWoodFiredOvenChef Hello Clive. Thank you for your response. I am living in Germany and do own a Uuni Pro. It is a very good oven but it has a disadvantage. Because the oven is small and doesnt have any mass for storaging the heat, apart from the bricks on the cooking surface, it is hard to run it on lower temperature and get an evenly heat on the bread. Further I miss the feeling working in front of a "real" wood fired oven. I really like mediterranean style white wood ovens however I think it will be hard to realise the spherical dome. I am actually open to different styles.
The peel I use is the "Small 8-inch Turning Peel with Long 59-inch Handle". You can find it at webstaurantstore.com. Personally I don't like the perforated metal peel since I use mine for removing ash from the oven too. And a wood peel if you’re making pizza. I think wood works better than metal.
Hola, soy oscar , desde argentina . te hare un pedido si es posible traducirlo al español tendras mas suscriptores como lo hice yo. Tu cocina es muy buena, felicitaciones¡¡¡¡¡¡¡
Hello Elie. Right now I'm using olive. One of my favorites, and I found a place nearby where I could buy a palette. Otherwise I mostly use oak and almond.
KNEW IT!! Something is massively pissin' me off watching all this beautiful food being made and cooked!! It's because this audio is going too slow! Play the video again with your eyes closed and you'll realise that at about 0.25 the voice suddenly gets SLOWER! Honestly change the playback to 1.25X and its sounds much more normal...
thanks Mr. Clive and all the wood fired oven team for this amazing performance.
I've been waiting also.... your videos are the best
Thanks Robert
Yes the video we needed after months. I appreciate all the hard work you put into this video and understand how long it takes to make these kind of crafts.
Thank for your patience Leon.
Thanks for be back again. We had no more videos since the pita`s episode. Thanks for share this video in this day, Today it`s a very special day for my country, today is July 5th, it`s our independence day. All our best regards from Venezuela, land of Grace and Kindness
As always Rafael, thanks for your kind words
Yes!! I've been waiting for a new episode. Thankyou so much
Thank you!
Finally, the pizza version ! yah. been waiting for this ! very therapeutic listening to you Clive.
Thanks Rod
Clive is back, It worth the wait!!
Thanks Aaron
This series of videos have been well worth the wait. We can tell you’ve put so much work into them. Simply elegant and helpful. Thanks mate.
Thank you. It makes it worth it to get comments like this. Clive
so glad i found this channel. woodfire oven has been on my mind lately after i ate my first woodfire pizza. pizza never taste the same.
Great to hear you're contemplating one Philip. Let me know if you need any advice. Clive
finally! I've been waiting so long for some new episodes. Thank you for doing a great job! love your videos 😁
I appreciate your patience Kenneth. Thanks for watching and commenting. Clive
Long awaited pizza videos, awesome job!
Thank you!
Very nice🤗 loved the ending with your dog and his pizza toy. Your videos are excellent. Thank you.
The dog is charming
Fantastic series Clive. I wait with baited breath for each episode.
Thank you Sir!
So glad you are back!!!
Glad to be back Jorge. And glad I didn't lose you.
Great video, very professionally done. Thank you
Thank you!
Welcome back, nice to see more videos!
Glad to be back
Thank you, just thank you. Best ever dough best instructions... bring on more please
Thank you Dawn
Brilliant videos. Keep them coming
Many thanks Mark. More to come. Clive
Ladies and gentlemen, we have a wood fire savant on our hands. What a joy this channel is! Well done.
Thank you for your kind comment Adis. Clive
Great!!!! I am so happy you have returned!
I went away. I returned! Thanks Michael
Fantastic.
Thanks Tony
Great video.
Thank you!
Great video. Many thanks.
Thank you Matthew
Awesome work. Thanks again for a wonderful video. Glad the pup got screen time at the end, I was beginning to worry. Just installed my chimney, now ready to start on on the curing fires. The fire recipes I cook in the oven will be from your channel.
Thanks Richard. Exciting news about your oven. I look forward to hearing about your experiences. Clive
Excellent timing. Thank you. Just moved into a house that has a pizza oven in the garden so this is a great start to learning. ☆
That's great Kate. Let me know how it goes. Clive
Great channel. I’m working on plans for my oven. I love your size and aesthetic of your oven. 🙏🏻
Greg. If you email me at thewoodfiredovenchef@gmail.com I can send you a detailed description of my oven. Clive
Glad you are back good sir.
Glad to be back Duncan. Thanks for your patience.
We are in the process of having a pizza oven built. Your videos were so relaxing and informative. I’m looking forward to making some great pizzas thanks to your videos.
Hello Dee. That's exciting news about you oven. I look forward to hearing about your cooking adventures with it. Send a picture once it's done. Clive
CLIVE!!! I came back from the Bahamas and saw this!!! I am SOOOOOO happy!!! And I like Truffle’s pizza toy.
Thanks Robert!
nice video
Thanks Henning
We just installed our oven and was looking for some advice on prepping and tools. Loving all your videos and advice. Many thanks all the way from sunny South Africa
Great news about your new oven. Congratulations. Clive
I'm a new wood fire oven user (finished the basics and currently testing). I've watched several Episodes from your channel and loving it. Thank you for sharing your knowledge
Thank you!
We are in the early stages of planning a wood oven of our own. Currently devouring your content and past time I leave a comment. Would love to see more on fire maintenance.
I will add it to the list of episodes to make. In the meantime, as you're planning your oven you should pay special attention to insulation. It will have a direct effect on how you fire contributes to fire maintenance. I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility. Clive
excellent videos
Thank you very much!
Thank you for sharing your knowledge! It is very thoughtful of you to have a separate pizza cutter for vegetarian pizzas. Almost no one thinks of that. Namaste!
Thanks Sachin. Having vegetarians in the family means taking things like that into consideration. Clive
Very nice. Lovely teaching video.
Thank you!
I love that .....
Thank you Malik
Truffle is great, glad she’s keeping you on task hehe.
She watching my every move
Love your videos! Well filmed and the explanations are perfect. Could you do a video “tour” of your oven? I’m curious about the dimensions, the make and model, and even the process of building it. Keep up the great work!
If you'd like more information about my oven you can email me through my website. Thanks.
As always awesome videos! thanks for sharing your experiences and details. I really appreciate it
Thank you!
Once again, lovely mellow video. Just a suggestion - an aluminum pipe can serve as a precision bellows (imagine a glass blower and you have the picture). It's perfect for both jump-starting the initial firing, AND for blowing unwanted ash off the deck in a very controlled way. Start from side opposite the fire and follow the contour toward the fire. It will instantly clear the floor and deposit the ash in the coals and fire. No ash cloud, nothing left behind. Very quick, clean and easy. Mopping the deck interrupts your bake, and cools the deck (which you may not want/intend to do). Worse - at pizza temps - which are double or triple temps for baking bread - mopping risks temperature shock to the deck. That can cause cracks or crazing. Cracks ruin your oven floor, if severe enough and in the cooking area of the deck. (When you drop a pie, the uncooked pizza dough will sag into the crack. There's no heat in the crack, so the sagging dough does not cook - then your pizza rips when you turn it, hemorrhages good stuff all over the deck, which then burns black, and yeah... Replacing or repairing a floor is no easy task.)
Thanks for the detailed advise Joshua. Clive
Hurrah new content!
Thank you for watching!
Great video. I'm actually interested in the video gear you use! Looks like a vintage lens with that swirl!
Hello Ian. I have a Sony A7Rii and various lenses. Was there a particular shat you were referring to? Clive
Amazing video, I really enjoy your music too. Is it too much if I ask you to show your beautiful house? It's like heaven! I would be so happy if you do that, and also tell us where the good place do you live (If it was OK for you, of course). Thanks again for your best channel, and best videos.
Hello Vahid. Thanks for watching, I'm glad you enjoy the videos and like the music. I live in paradise. More videos to come. Clive
u da man
Hurrahhh
Thanks Mark!
Excellent video series you have provided us with, thank you. Can't wait to try some of your recipes. Curious about the oven build. so you have a website or company name on who did the install? I like the sectional dome aspect versus brick but I'm sure both would do just fine. Thanks again and I hope that my family and friends enjoy this oven as much as you all do. But I'll build in the Rocky Mountain area and I'm going to need to keep it covered from rain and ice, maybe a thermal blanket of some kind. The drastic change in temperature probably aren't is the best for longevity. Slow warm ups is the best I can think of.
Thank you for commenting. With care, and a regular coat of exterior latex paint, an oven should be able to withstand the winter. But covering during that period will probably help. If you would like more information about my oven then email me at thewoodfiredovenchef@gmail.com. Clive
Your videos are fantastic! You have inspired me to move from my small home center oven which barely fits one pizza to a FB Vesuvio. Since i never had an oven this large should i get the longer 8” round peel of will the shorter one suffice? Also i want to thank you for the videos because they are what made my wife become “understanding” to my needs...just like yours! 😀
Hello Tom. Great news! The peel I have is the Small 8-inch Turning Peel with Long 59-inch Handle.The wife's understanding is the first key step to procuring an oven. Thanks for commenting. Clive
For long time i am waiting for your video
For a long time I've wanted to have the pizza episodes up, so I'm glad they're finally there Malik
@@TheWoodFiredOvenChef ya there is beautiful artistic videos
I always wondered what you call that thing used for pizza. Now I know it's called a pizza thingamajig 🤓
Fantastic series of videos. One question, how do you maintain the 752 degree Fahrenheit/400 degrees Celsius temperature of the oven floor once you start cooking the pizza's?
Hello Gianni. Two things that maintain the temperature. The fire and the insulation. An oven with good insulation, that will store the heat, only needs a small fire to keep the temperature constant. I could remove the fire from the oven and it would maintain that heat for quite a while, but it wouldn't help with cooking the top of the pizza. Hope that answers your question. Thanks for commenting. Clive
Fantastic video series! I watched them many times and followed your steps yesterday with my first pizzas on my new wood oven. Quick question: even though I lit the fire more than 4 hours ahead and reached good temperature (400 C, and BTW is that enough?), when I started cooking pizzas I felt that even though the oven temp did not go down, the oven floor did and I started noticing that it took longer for pizzas to get that beautiful brown color at the bottom we love. I ended up moving the fire back to the center for a few minutes and move it back to the side to regain good floor temp. Is this normal or something is wrong with my oven? Any tips?
What oven do you have Lionel? Can you send me a picture at thewoodfiredovenchef@gmail.com. It sounds like you don't have enough heat retention. You can try putting the fire bother side of the oven, or a horseshoe around the sides if you have the space. Clive
Thanks for posting. I am curious what you have found to the best sized pizzas to make, given your experience entertaining and the requisite effort in making a single pizza? What are the sizes of your pizza pans? Thanks!
Hello Scott. The peel I use is 14", and that is the size the pizzas are when I place them in the oven. They cook to around 12". I have 12" and 13" pans. Thanks for commenting. Clive
just as I was about to click to the next video... I see the 'pizza' chew toy :)
Thanks really enjoying these videos thanks for posting. I have a WFO that i built, all are unique but have to disagree with using a damp cloth to clean the oven hearth, this can damage the bricks and cause damage. Better to use the small round peel as a flap to move most of the ash. I also have a blow pipe that i use to help restart the fire and clean the oven hearth after using the small peel. Hope you don't take this as a criticism but i am active on a few WFO forums and the damp towle is always advised agains, have seen it done in Italy maybe there is a difference between home ovens that use fire bricks for the floor / hearth and commerical oven???
Hello Al. I don't take it as criticism. I know there are mixed feelings about wiping the floor clean. I tried to emphasize a damp cloth knowing that one that is too saturated with water definitely has the potential to cause damage. I like the idea of a blow pipe. It made me think that a glass blowers pipe would be perfect for that use. I'm glad you enjoyed the videos, and thanks for commenting. Clive
@@TheWoodFiredOvenChef Yes as always loads of diffrent methods the blow pipe is handy. Thanks for replying and the great series of videos very informative 👍
We are making/buying possibly the kit but the opening is 9 1/4" inches. Your oven has or at least appears to be a taller opening
The outside opening around the tile is 10.5" high by 24" inches wide, and the interior opening to the oven is 9.75" high by 20" wide.
Would you have any suggestions/tips as far as building/buying a Wood Oven? They are not that common in north america and hence seem to become a luxury item, with not many great options... Many people seem to prefer to buy those portable steel version, which clearly is not the same. Where I come from (Brazil) large wood ovens are very common, you can buy a ready to install dome at any home center.
If you would like yo email me through my website then I will send you all the information about my oven.
first of all these r the bomb videos you have. what is the size of your pizza oven . I m building a wood fired oven at my resturant in a month. Thank you in advance!
Can you email me at thewoodfiredovenchef@gmail.com and I can send you a detailed description of my oven. Thanks for watching. Clive
Amazing channel.
What wood do you find best for pizza?
Any good seasoned hardwood will work. I prefer olive, oak, and almond because they're relatively easy to get hold of. Ask your local firewood provider what is native to your area. Clive
I love your pizza oven do you have some video how was made
Hello Vadi. Email me at info@thewoodfiredovenchef.com and I'll send you all the information about my oven. Clive
Your videos are beautiful, thank you.
What size pizza pans do you suggest?
I am going to use your dough recipe and would like to achieve pizzas the same size as yours. It would help me to use the same pans for guidance, My pizzas always tend to stay small. I'm hoping with your recipe and serving proportions I can get a similar result.
Hello Lehna. I have 12" pizza trays. Let me know how the pizzas go. Clive
Hi Clive, love all your videos. Best on UA-cam - by far. Where did you get your andiron? I have found similar but they seem huge!
Thanks, Jon
Hello Jon. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. If you angle it to the wall of the oven then it doesn't take up too much room. Clive
@@TheWoodFiredOvenChef thank you. I’m sure I’ve asked you before, have you got the specs/design of your beautiful pizza oven
@@thebat502 email me through my website and I'll send you more information
Great oven, what is the size of the oven floor?
40"/102cm
Fires never tell you lie🤣
It’s lows of fiscal🤣🤣
Just watch and what I can see🤣
Thanks
Hi Clive. I would like to know how tall is the opening to your oven. Is it like 10"?
The dog is like me...don’t touch my slice
Clive, I notice you place your wood on an iron grate. Do you do this for airflow? Do you know what these grates are called and where I could get one? I am watching your dough recipe next. Do you use sourdough and if not why not? Thank you you so much
It's called an Andiron. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers. I haven't perfected sourdough yet to give you a qualified answer.
5:04 🤣🤣🤣🤣
I’ve made your recipe previously and always find my dough to be wet, today I just can’t seem to get it right. Using instant yeast. App and 00 flour. Would you suggest letting it proof wetter than expected or add more flour?
Hello Michelle. Perhaps try using a little less water, or a touch more flour, but the yeast amount can remain the same. Keep a record of the measurements so when you find the right mix you can reproduce it each time. Let me know how it works out. Clive
where to you get your peel, brush etc from please. I'm in Australia
I get them from webstaurantstore.com, or Amazon. But you can also find tools from the Melbourne Firebrick company, or they can at least point you in the right direction for your area.
Chef, can you please tell me the brand of your turning peel? I can’t find one with good reviews online. Thanks in advance!
Hello Karen. It's a small 8-inch Turning Pizza Peel with Long 59-inch Handle that I found on Amazon. Clive
I want to build a wood fired oven in my garden. Do you have a recommendation for a type or even a guide for building one. I want to have a smaller oven because the most I will use it all at once is baking pizzas with my guests so use time will mostly not longer then 1-2 hours. How long and how much wood would be needed to fire a small oven (lets say 70x70 cm cooking surface)?
Hello Ilay. I don't know what part of the world you're in, but it sounds like you should maybe begin with a portable model. A 70x70 cooking surface is perfectly workable if you’re efficient with the space. When you say “then most you will use it”, I think once you have an oven you’ll find every opportunity to cook something, whether it’s pizza or some other dish. Have you looked at the OONI? I think that, and other similar models, are a great place to start, but decide your budget and do your research. As for how much wood. I may use around 25 to 30 pieces of wood each time I fire the oven up, but it all depends on what model you end up buying. Let me know what models you’re looking at and I can help you more. Thanks for commenting. Clive
@@TheWoodFiredOvenChef Hello Clive. Thank you for your response. I am living in Germany and do own a Uuni Pro. It is a very good oven but it has a disadvantage. Because the oven is small and doesnt have any mass for storaging the heat, apart from the bricks on the cooking surface, it is hard to run it on lower temperature and get an evenly heat on the bread. Further I miss the feeling working in front of a "real" wood fired oven. I really like mediterranean style white wood ovens however I think it will be hard to realise the spherical dome. I am actually open to different styles.
Hello. Can you please share the brand of your turning peel?
The peel is the Small 8-inch Turning Peel with Long 59-inch Handle. I purchased it from webstaurantstore.com.
In the future, when I have my own garden I'm going to build my own oven. Did you make your oven yourself Sir? Or have you had it done?
I designed it and found an amazing stonemason to build it for me.
What if you put logs on both sides of the oven in making pizza?
That would work fine. It would just limit the amount of space in the oven.
Can you provide a list and/ or links to all these tools? Thx!
The peel I use is the "Small 8-inch Turning Peel with Long 59-inch Handle". You can find it at webstaurantstore.com. Personally I don't like the perforated metal peel since I use mine for removing ash from the oven too. And a wood peel if you’re making pizza. I think wood works better than metal.
@@TheWoodFiredOvenChef thank you!
Hola, soy oscar , desde argentina . te hare un pedido si es posible traducirlo al español tendras mas suscriptores como lo hice yo. Tu cocina es muy buena, felicitaciones¡¡¡¡¡¡¡
Gracias Oscar
Someone please tell me where I can find this soundtrack/music
Hello Juan. The track is called “Charango" by Mark Thomas Hannah, but unfortunately it’s only available to license and not on any streaming services.
@@TheWoodFiredOvenChef Thank you!
What kind of wood do you use ?
Hello Elie. Right now I'm using olive. One of my favorites, and I found a place nearby where I could buy a palette. Otherwise I mostly use oak and almond.
Can you share the design and materials of you oven?
Happy to share that information with you Marcelo. Email me at info@thewoodfiredovenchef.com and I can send you a detailed description. Clive
What is the background music?
The track is called “Charango" by Mark Thomas Hannah.
im awake
What music are u playing in the video?
The track is called “Charango" by Mark Thomas Hannah, but unfortunately it’s only available to license and not on any streaming services.
KNEW IT!! Something is massively pissin' me off watching all this beautiful food being made and cooked!! It's because this audio is going too slow!
Play the video again with your eyes closed and you'll realise that at about 0.25 the voice suddenly gets SLOWER!
Honestly change the playback to 1.25X and its sounds much more normal...
Too short. Your episodes should be at least 40 minutes long! Love watching it.
Thank you!
Any fish cooking video soon?
Hello Ed. Episode 15 I cook whole Branzino. Clive