Rick Holt when I found it (3 or 4 videos ago) I binge watched every episode twice in a row. When he takes a little brake (Clive takes a bit between posts) I binge watch them again.
This channel is smart, sophisticated, unpretentious, and most of all inviting. I feel as if I enter an enchanted world watching the postings here, and, best of all, I feel comfortable and at ease here. Thank you so much for posting these beautiful films.
Ha ha! I love how you get into character...gave me a chuckle. I also love how you stay hydrated! As always, great video beautifully done. So nice to see your channel growing.
When I've built my pizza oven, I celebrated the first pizza with a bottle of Barbaresco I bought in Italy especially for this event :) Thank you for your guidance!
Dude, I LOVE pizzas, and have my own recipe, but I find just listening to you relaxes me! ha... Your tone, knowledge of pizzas, techniques and appreciation for the wood-fired oven is immense! What a great channel... hope we can colab some day! I will now watch the rest of your videos! All the best to you!! Throw in a Calzone and Wings in that beautiful oven, maybe a black truffle paste pizza with proccuito!
Hello Jason. I watched you’re introductory video, and I think you and I feel the same way about food, that it only means something if it includes family and friends. Calzone is definitely on the list of things to do. I’ll take a look at your pizza dough episode. Clive
We built a cob wood fired oven in our backyard and study your videos for ideas of what to cook in our oven. Your videos, recipies and information are so beautifully done and informative. Have you considered making a wood fired oven cookbook?
I agree with your comment on the potato pizza. Friends look at me with surprise when I make it, but quickly change their mind when they try it. It's become one of my favorites.
Where are you located? I’m in Florida and I built my own pizza oven in my backyard after 1.5 years of construction the results are really amazing and rewarding watching friends and family getting together and enjoying the evening
How can anyone give this a thumbs down, great combination ideas. Love the idea of shaved fennel, also sliced potato, I also love putting poached/confit garlic on my pizzas.
I found your video today by googling for pizza making set ups. Your channel is lovely! I don't have a wood fired oven, but I do like cooking with live fire. I've subscribed. Cheers!
After binging on 13 episodes, I don't know if I could be a pizza chef and cook pizza or be the godfather and just sort some people out. Love the music and the content. Cheers from Australia.
Outstanding job. It is all about preparation! What I do the next day with left over ingredients is make Quiches.....even my Buffalo chicken pizza tasted GREAT as a Quiche!!
Pesto and Alfredo also make a nice base sauce. And if you like potatoes, you might want to try cumin seed on top (perhaps toasted or put in a mortar & pestle first?). Thanks for letting me live vicariously through you in these posts!
1.3% of thumbs down is very impressive, considering bots have no sense of taste or smell. It really vouches for the amazing quality of this channel. I often watch clips again, just because they are so well done.
Here in Campania (Napoli etc.) I'm amazed how different the crust is from place to place. The 3 Basic types seem to be, #1 very thin and fairly dense which didn't really appear to have proofed much ( similar to New York City style), #2 is Thicker at the edge, but heavy still (Leaves you feeling very stuffed), and #3 looks very much like the second, but is way lighter and fluffier than you would Imagine at the edges. The 3rd type seems to win the local and regional pizza competitions the most. You feel satisfied after eating one, but not like you just ate a loaf of bread. One of the trickiest pizzas to do correctly is frutti dI mare, because of the high moisture in the ingredients, I love it and It is to me one of the benchmarks of a great pizza chef. I would really like to hear your thoughts on the way to make one correctly, ( oven temp, pre cooking the seafood, preparation etc. etc. .) I am really enjoying your videos! Thank you!
Thanks for your feedback and your pizza experiences. I haven't tried the frutti di mare, but next time I'm making pizzas I'll let you know how it went. Thanks for commenting. Clive
If someone cooking for you isn’t sipping wine they aren’t cooking with love, haha. Just kidding of course, but I find that’s where you cook the most naturally and creatively.
I haven't tried that wine, but I will looks for it.One of my favorite Tempanillos (and overall favorite wines) is the PSI Ribera del Duero. Thanks for the recommendation. Clive
It's morning here... but you've caused me to want one of your pizzas.... well a slice of each actually..... a little slice honest ... and a glass of grape water
Chef's setup is a good one for parties. Here are two others that have some drama to them. The first one is a "breakfast" pizza with olive oil base, bacon or sausage, fresh thyme, green pepper, cheese and a raw egg. I have found that if the egg is cracked and put on the pizza when the pizza is still on the peel that most of the time the guest will let the egg slide off the pizza when moving the pizza into the oven. So now, we put an egg free pizza in first, use the small peel to move the pizza to the front and then put the egg on. The second one is a dessert pizza with olive oil base, sliced nectarine, fresh rosemary and parmigiano reggiano and once the pizza is out, drizzle on a good quality true balsamic vinegar.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
Ive been searching through videos and quickly started to get over whelemed but your calmed me and explanations made it seem a little easier. When making the tomatoe sauce how long did you cook it and you said you out it into something after? Didnt grasp that part
Hello Victoria. The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender. Thanks for your generous comment. Clive
I love potato pizza, my wife was arguing with me that she was thinking that I was crazy, after almost a year she finally made it and all my friends and family love it, the night is not over until everyone eats the potato pizza and to finish the night with some Nutella pizza, great video.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
@@TheWoodFiredOvenChef Thanks heaps mate i tried your pizza bases and wow everyone loved them. There the best ive ever made lol. Just one thing when actually rolling out the dough like you did whilst stretching it out kept ripping so i just used a rolling pin lol. Is there any tips you could give me as you make it look so easy :)
@@adamsurf76 using a rolling pin is absolutely fine. The only downside is that it doesn't really give you much of a crust if that's what you're looking for. If the dough is tearing then try kneading a little longer to develop the gluten strands more.
It's whipped burrata cheese. It's usually available in tubs, and just needs whipping with a fork. But if you can only find it in a more firm style then add either a little sour cream, creme fraiche, or some heavy whipping cream.
@@TheWoodFiredOvenChef Never heard of Burrata cheese. Looking forward to trying it. Excellent show. Thank You I am a Mushroom grower, I also like: caramelized onions with white wine and thyme, Blue Oyster, Maitake also pre cooked, some fresh mozzarella cheese and then a drop or so of black truffle oil (some times I add the oil drops to the onion mix when it is all done, it doesn't take much to overwhelm the rest of the flavors as you know).
@@yvonnemcgraw6652 Hello Yvonne. Thanks for watching the videos. I like the sound of those ingredients working together. My wife is a big mushroom fan so I'll try that combination. More to come. Clive
Clive when you are making large number of pizzas (like 10), do you pre-make all the bases and pre-load them with toppings, or do you do them "just in time"?
Wonderful presentation 👍🍕😍 Can I ask, what is the white sauce that you used with sausage pizza ? Would you mind explaining how to make it? Thank you very much in advance 🙏🙏🙏😁
The white sauce is made of soft burrata and some heavy cream. You should buy the burrata that comes in tubs, and then whip in some heavy cream, a little at a time, until you get a soft enough mixed to spread over the pizza.
Hello Clive, I have a question about potato pizza. Is it right that you use raw potatoes? I have always boiled the potatoes lightly and then used them, so I don't get such fine slices. Your pizzas all look great.
When I first started making it I did parboil the potatoes first. But using a mandolin to slice them really thin works well. The slices are shaved so thin that they cook very quickly, evenly, and have a light crispness to them.
If you're talking about the sausage pizza. The white sauce is made of soft burrata and some heavy cream. You should buy the burrata that comes in tubs, and then whip in some heavy cream, a little at a time, until you get a soft enough mixed to spread over the pizza.
@@TheWoodFiredOvenChef thank you just started watching u I also have a small oven live the way you present the way you cook looking foreword to see more vidios I did the ribeye with the pepper corn the other night but not in an oven I did it in a cast iron pan in a weber and it turned out really good that peppercorn sauce is the bomb
@@stevedavidson8802 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. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. 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.
@@TheWoodFiredOvenChef I’m a big fan now I went to culinary school before I was a plumber worked for myself for 34 years now all my skills are coming back because now I’m retired I also have a pizza oven
Hi Clive, Regarding your dough, do you store your first prove in the fridge? Then when you weigh your dough balls out and put them in your tray for the 2nd prove do you store them again in the fridge or at room temperature?
Hi Clive, can I ask the size of your wooden pizza peel that you build the pizzas on? I'm in Australia and I'm struggling to find one that looks the size of yours.
Out of the fridge, about 3 to 4 hours. In the fridge it will keep for another 24 hours. Alternatively, you can freeze them and they will be good for about a month.
Dear Clive, I can't make out what you said at the end of your tomato sauce recipe at about 2:06 on the time line. When it's ready what do you run it through? Thanks for your video instructions.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
Graph Guy I made the “no pineapple” rule for my wood oven but unfortunately my family love pineapple. Needless to say I have disowned them... Just kidding. They just have horrible taste in pizza
Clive is like the "Bob Ross" of wood fire cooking and his videos are hypnotic! Thank you Clive!!!!
Haha! Thanks
I discovered this channel 20 minutes ago and it is already a favorite.
Rick Holt when I found it (3 or 4 videos ago) I binge watched every episode twice in a row. When he takes a little brake (Clive takes a bit between posts) I binge watch them again.
Thank you Rick. Clive
Thanks Robert
Me 2
im a straight married man. and i would divorce my wife and marry this man in a second if he asked me.
I am as hungry as the dog in the video & Idk why I found this video very romantic. Love your channel and explanation, cheers.
Thanks Kevin
This channel is smart, sophisticated, unpretentious, and most of all inviting. I feel as if I enter an enchanted world watching the postings here, and, best of all, I feel comfortable and at ease here. Thank you so much for posting these beautiful films.
Thanks a lot Chico
Staying hydrated is very underrated!
Always
Love this - I watch over and over!
Thanks Steven
Ha ha! I love how you get into character...gave me a chuckle. I also love how you stay hydrated! As always, great video beautifully done. So nice to see your channel growing.
The right kind of hydration is so important.
Love the sound of this guy’s voice, like a smokey, wood fire.
Cheers Joshua
PERFECTION! LOVE THIS "STATION".
Thank you!
Hands down my favourite youtube channel right now! Lovely stuff
Thank you Martin!
My new favorite Channel. The dog is so adorable
Thank you!
wow.... just breathtaking.
Thanks Rene
I am new to pizza ovens, but I have to tell you I'm so relaxed just listing to you speak thank you and look forward to all your videos and recipes.
Thanks Henry. Appreciate the feedback. Clive
love this channel - made my 1st oven a couple of months ago....it's a journey!
Thank you Alan! Your oven is a work of art, and well worth the journey. Clive
ABSOLUTELY Brilliant!!!🔥🔥🔥🔥
Thank you!
When I've built my pizza oven, I celebrated the first pizza with a bottle of Barbaresco I bought in Italy especially for this event :) Thank you for your guidance!
Great choice Vanessa
Well i just made pizza for 5 people in my wood fired oven using this recipe for both Dough and Pasatta, Top class well done its a great pizza.
Thank you!
Dude, I LOVE pizzas, and have my own recipe, but I find just listening to you relaxes me! ha... Your tone, knowledge of pizzas, techniques and appreciation for the wood-fired oven is immense! What a great channel... hope we can colab some day! I will now watch the rest of your videos! All the best to you!! Throw in a Calzone and Wings in that beautiful oven, maybe a black truffle paste pizza with proccuito!
Hello Jason. I watched you’re introductory video, and I think you and I feel the same way about food, that it only means something if it includes family and friends. Calzone is definitely on the list of things to do. I’ll take a look at your pizza dough episode. Clive
Love that brick oven. Can't wait to start building my own
I look forward to hearing all about it.
@@TheWoodFiredOvenChef please more recipes 😋
We built a cob wood fired oven in our backyard and study your videos for ideas of what to cook in our oven. Your videos, recipies and information are so beautifully done and informative. Have you considered making a wood fired oven cookbook?
Thanks Robert. I would love to make a book. It's on the list of thins to do. Clive
Great ingredients...... great video....... great personality........well done
THANK YOU
Thanks Nick!
I agree with your comment on the potato pizza. Friends look at me with surprise when I make it, but quickly change their mind when they try it. It's become one of my favorites.
Where are you located? I’m in Florida and I built my own pizza oven in my backyard after 1.5 years of construction the results are really amazing and rewarding watching friends and family getting together and enjoying the evening
How can anyone give this a thumbs down, great combination ideas. Love the idea of shaved fennel, also sliced potato, I also love putting poached/confit garlic on my pizzas.
All good choices I think!
Thank you from a professional chef who ordered a pizza oven from Portugal and now know something about it using it.
Many thanks Justine. I look forward to hearing about your cooking in the oven. Clive
Three in a row! This is awesome.
I love your videos you have a great set up
Thanks Charles
Today is July 5th, and we celebrate the independence day of my country. Thanks for share this video today,
Pancetta and dill ,nice going to try this one like all the ingredients very thoughtful
One of my favorites Benny
I found your video today by googling for pizza making set ups. Your channel is lovely! I don't have a wood fired oven, but I do like cooking with live fire. I've subscribed. Cheers!
Thanks so much. More to come.
I agree, leafy toppings are best added at the end, offers a great fresh flavor to the pizza I think.
Yes, it's what I prefer too Tony
All those pizzas sound great. I want to come hang out with you the next time you have a pizza party. 👍🏻
😄 I'm sure you'd be a great guest!
After binging on 13 episodes, I don't know if I could be a pizza chef and cook pizza or be the godfather and just sort some people out. Love the music and the content. Cheers from Australia.
Cheers Skipper. Clive
Outstanding job. It is all about preparation! What I do the next day with left over ingredients is make Quiches.....even my Buffalo chicken pizza tasted GREAT as a Quiche!!
Thank Dan. Quiche is a great idea for leftovers. Clive
Awesome video Clive....all done with such style. I'm looking forward to seeing the dill and pancetta pizza....haven't considered that combo before.
Thank you. The Dill and Pancetta is my personal favorite. Let me know how it turns out.
Great. Let me know how it turns out.
I would like to come over to your house for a pizza buffet. You are certainly well prepared and it looks like you turn out amazing pizzas.
I'm sure you'd be a great guest Mike.
Love this channel
Thank you!
Barbaresco, what a great choice 🍷cheers from Italy 🇮🇹
Cheers Francesco
5:45 Nothing makes chef happier than Barbaresco apparently
Maybe two Barbaresco's
Pesto and Alfredo also make a nice base sauce. And if you like potatoes, you might want to try cumin seed on top (perhaps toasted or put in a mortar & pestle first?).
Thanks for letting me live vicariously through you in these posts!
Great suggestion Patrick. Thank you
This channel is better than prozac.
😂 Thanks Anthony!
brilliant!
Thank you
Zdravim Vás už 2roky každý deň pozerám vaše videa a som štastná pri nich Dakujem.
1.3% of thumbs down is very impressive, considering bots have no sense of taste or smell. It really vouches for the amazing quality of this channel. I often watch clips again, just because they are so well done.
Thanks José
Could watch his videos all day long...
Thank you! I'm glad you enjoy them. Clive
Here in Campania (Napoli etc.) I'm amazed how different the crust is from place to place. The 3 Basic types seem to be, #1 very thin and fairly dense which didn't really appear to have proofed much ( similar to New York City style), #2 is Thicker at the edge, but heavy still (Leaves you feeling very stuffed), and #3 looks very much like the second, but is way lighter and fluffier than you would Imagine at the edges. The 3rd type seems to win the local and regional pizza competitions the most. You feel satisfied after eating one, but not like you just ate a loaf of bread. One of the trickiest pizzas to do correctly is frutti dI mare, because of the high moisture in the ingredients, I love it and It is to me one of the benchmarks of a great pizza chef. I would really like to hear your thoughts on the way to make one correctly, ( oven temp, pre cooking the seafood, preparation etc. etc. .)
I am really enjoying your videos! Thank you!
Thanks for your feedback and your pizza experiences. I haven't tried the frutti di mare, but next time I'm making pizzas I'll let you know how it went. Thanks for commenting. Clive
@@TheWoodFiredOvenChef Tenta clease, clease, clease, .. love me doo.. (John Lennon Harmonica parte)
pulpo octopus tenta cle 🤣
Brilliant
Thanks Richard!
I never knew I needed a wood fire pizza sensei 😍🙏💖
Thank you!
Brilliant. Too long in the waiting for these follow up videos. Looking forward to episode 4 making them.
Thanks for your patience John.
His videos got me from it would be nice to have one to I need to get me one. We are almost done with it but we have been enjoying it so much.
@@jepa72 Thanks Jorge
If someone cooking for you isn’t sipping wine they aren’t cooking with love, haha. Just kidding of course, but I find that’s where you cook the most naturally and creatively.
Haha. I can't cook without a glass of wine nearby.
I've never had the barbaresco wine , I'll put it on my list , you should try marques del riscal 2013 if you can find it , love the videos
I haven't tried that wine, but I will looks for it.One of my favorite Tempanillos (and overall favorite wines) is the PSI Ribera del Duero. Thanks for the recommendation. Clive
It's morning here... but you've caused me to want one of your pizzas.... well a slice of each actually..... a little slice honest ... and a glass of grape water
Inspiring. Making dough now
Great
Chef's setup is a good one for parties. Here are two others that have some drama to them.
The first one is a "breakfast" pizza with olive oil base, bacon or sausage, fresh thyme, green pepper, cheese and a raw egg. I have found that if the egg is cracked and put on the pizza when the pizza is still on the peel that most of the time the guest will let the egg slide off the pizza when moving the pizza into the oven. So now, we put an egg free pizza in first, use the small peel to move the pizza to the front and then put the egg on.
The second one is a dessert pizza with olive oil base, sliced nectarine, fresh rosemary and parmigiano reggiano and once the pizza is out, drizzle on a good quality true balsamic vinegar.
Those all sound good Alexis
Nice pizzas, Top !! allora....Barbaresco? Buonissimo, but I'd prefer, when making pizza, a nice white Trebiano or Pinot Grigio, refreshing !!!
Thanks Frank!
@5:51 I was following exactly from the video, and until that Barbaresco. That's $450 bottle!
Maybe where you buy wine, but they're charging you about $370 more than most wine merchants who sell Scarpa Barbaresco 'Tettineive' .
Absolutely brilliant video 👍 Chef can you share the tomato sauce recipe?
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
I`m first bravo Mr. Clive, Excellent
The dog wants some of those toppings...
Yes she does.
I love watching you videos, but could you tell us the measurements for the pizza sauce I wanna try it out it looks really good
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
Ive been searching through videos and quickly started to get over whelemed but your calmed me and explanations made it seem a little easier. When making the tomatoe sauce how long did you cook it and you said you out it into something after? Didnt grasp that part
Hello Victoria. The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender. Thanks for your generous comment. Clive
Glad I'm not the only one making potato pizza.
I know! It seems like a strange combination but it's a great pizza.
I love potato pizza, my wife was arguing with me that she was thinking that I was crazy, after almost a year she finally made it and all my friends and family love it, the night is not over until everyone eats the potato pizza and to finish the night with some Nutella pizza, great video.
Love your channel.
On the sausage pizza you mention whisperata (sp??) What is it? Is it a type of cheese?
it's "whipped burrata" Monty. Take some burrata and add a little heavy cream, and whip them together so it becomes spreadable.
Hi mate great video love it. Can you post the ingredients and measurements for the tomatoe sauce please looks awesome.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
@@TheWoodFiredOvenChef Thanks heaps mate i tried your pizza bases and wow everyone loved them. There the best ive ever made lol. Just one thing when actually rolling out the dough like you did whilst stretching it out kept ripping so i just used a rolling pin lol. Is there any tips you could give me as you make it look so easy :)
@@adamsurf76 using a rolling pin is absolutely fine. The only downside is that it doesn't really give you much of a crust if that's what you're looking for. If the dough is tearing then try kneading a little longer to develop the gluten strands more.
@@adamsurf76 Thanks Adam
Love your videos. Could you tell me what the white sauce is you use for the sausage pizza base, I couldn't make out what you called it.
Thanks.
It's whipped burrata cheese. It's usually available in tubs, and just needs whipping with a fork. But if you can only find it in a more firm style then add either a little sour cream, creme fraiche, or some heavy whipping cream.
@@TheWoodFiredOvenChef Many thanks. I'll see if I can get some. Looking forward to future videos👍
@@TheWoodFiredOvenChef Never heard of Burrata cheese. Looking forward to trying it. Excellent show. Thank You I am a Mushroom grower, I also like: caramelized onions with white wine and thyme, Blue Oyster, Maitake also pre cooked, some fresh mozzarella cheese and then a drop or so of black truffle oil (some times I add the oil drops to the onion mix when it is all done, it doesn't take much to overwhelm the rest of the flavors as you know).
@@yvonnemcgraw6652 Hello Yvonne. Thanks for watching the videos. I like the sound of those ingredients working together. My wife is a big mushroom fan so I'll try that combination. More to come. Clive
Clive when you are making large number of pizzas (like 10), do you pre-make all the bases and pre-load them with toppings, or do you do them "just in time"?
Get all the toppings ready, then make them one at a time Tony
Wonderful presentation 👍🍕😍 Can I ask, what is the white sauce that you used with sausage pizza ? Would you mind explaining how to make it? Thank you very much in advance 🙏🙏🙏😁
The white sauce is made of soft burrata and some heavy cream. You should buy the burrata that comes in tubs, and then whip in some heavy cream, a little at a time, until you get a soft enough mixed to spread over the pizza.
@@TheWoodFiredOvenChef got it 👍 Thank you very much🙏🙏🙏
Ever try flavoring your San Marzano sauce but not cooking it? You will find it retains a very nice fresh flavor
I've not tried that Caleb, but thanks for the suggestion. Clive
Hello Clive, I have a question about potato pizza. Is it right that you use raw potatoes?
I have always boiled the potatoes lightly and then used them, so I don't get such fine slices. Your pizzas all look great.
When I first started making it I did parboil the potatoes first. But using a mandolin to slice them really thin works well. The slices are shaved so thin that they cook very quickly, evenly, and have a light crispness to them.
@@TheWoodFiredOvenChef thanks Clive.
This channel is the best thing ever! It's like Jony Ive meets wood fired porn. Sending pizza love from Japan :-)
Thank you Michael
Love your pizza series on the pizza with the white sauce ?? What is that called it’s the pizza with the shallots leaks fennel toppings
If you're talking about the sausage pizza. The white sauce is made of soft burrata and some heavy cream. You should buy the burrata that comes in tubs, and then whip in some heavy cream, a little at a time, until you get a soft enough mixed to spread over the pizza.
@@TheWoodFiredOvenChef thank you just started watching u I also have a small oven live the way you present the way you cook looking foreword to see more vidios I did the ribeye with the pepper corn the other night but not in an oven I did it in a cast iron pan in a weber and it turned out really good that peppercorn sauce is the bomb
Can you share hot hot your oven gets to to cook that type of pizza dough ?? I didn’t think u mentioned that thank u
@@stevedavidson8802 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. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. 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.
@@TheWoodFiredOvenChef I’m a big fan now I went to culinary school before I was a plumber worked for myself for 34 years now all my skills are coming back because now I’m retired I also have a pizza oven
Hi Clive,
Regarding your dough, do you store your first prove in the fridge? Then when you weigh your dough balls out and put them in your tray for the 2nd prove do you store them again in the fridge or at room temperature?
First proof in the fridge overnight. Second proof at room temperature in the proofing trays.
Excellent
Hi Clive, can I ask the size of your wooden pizza peel that you build the pizzas on? I'm in Australia and I'm struggling to find one that looks the size of yours.
Hello Nick. It's a 14"/35cm wood peel. I hope you find one.
Subscriber 54200 here
Thank you 54200!
Can you tell me how long you can keep the dough once it is balled up?
Out of the fridge, about 3 to 4 hours. In the fridge it will keep for another 24 hours. Alternatively, you can freeze them and they will be good for about a month.
Dear Clive, I can't make out what you said at the end of your tomato sauce recipe at about 2:06 on the time line. When it's ready what do you run it through? Thanks for your video instructions.
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
@@TheWoodFiredOvenChef Thanks!
Who doesn't like anchovies he asks
ME i cant stand them
Making your pizza sauce about much dried oregano do you use
The red sauce is: olive oil, 1 large can of whole San Marzano tomatoes, 1 tbsp dried oregano, couple cloves of garlic, and a large sprig of basil. Heat everything through and then run through a food mill, or use an immersion blender.
Could you make this In a regular oven?
Yes, with a pizza stone
If 00 flour isn't available at all, what can be the best alternative to get that kind of crust and fluffiness. Please help
You can use all purpose flour, or bread flour. You might need to experiment with your water percentage. Probably one or two percent more. Clive
@@TheWoodFiredOvenChef Thanks a million dear sir.
I’m so glad to see there is no pineapple in your selection of toppings. Pineapple has no business being on pizza! Ps hydration is key 👍
What is has no place in pizza making is making silly rules on toppings.
I know!
Graph Guy pineapple on pizza is gross.
Graph Guy I made the “no pineapple” rule for my wood oven but unfortunately my family love pineapple. Needless to say I have disowned them...
Just kidding. They just have horrible taste in pizza
@@randomfpv22 I feel for you
Did you remove the excess of ashes and coal of the oven?
Yes. Once I've fired up the oven and it's the temperature I want it then I remove excess ash and embers to create as much floor space as possible.
@@TheWoodFiredOvenChef Thank you!!
3:16 Those adorable eyes whats her name?
Truffle
Hello, Can you write the ingeridienses you use in the caw meat pizza? Thank you
did you mean the "raw meat pizza"?
@@TheWoodFiredOvenChef Yes Please.
@@TheWoodFiredOvenChef I am most interrested to know the name of white (cheese) you put in meat pizza.
How does someone find a wood source.
Look for a local firewood supplier in your area. Ask what seasoned hardwoods they have.
Thanks!
I don't have thyme for all these ingredients 😅
Gerrano contaldo
It's not delivery, Its Digiorno.
3:16 Those adorable eyes whats her name?
Truffle