Wood-Fired Pizza

[pizzaadmin]

Here is my first try at a Pizza Napoletana video. I baked a Margherita in my Primavera oven, with info on dough, pizza peels, and firing/controlling the oven.

Take a look! Back to my self-help theme -- let me know what you think. :-)
James

Nice Work ..!

[Gulf]

It appears to be a broken link. I'll try to repair it in the op.

[OceanPizza]

Posting to see if my comment threshold is too low to see the video link

[skedaddleon]

Re: Wood-Fired Pizza

Hey! This is cool! I wonder how you regulate the heat? I've been baking using an electric oven, it's very easy to regulate. How does it taste? Does it taste like woods? LOL

[mountain adventures]

Re: Wood-Fired Pizza

Awesome video!

[fragarcolin]

Re: Wood-Fired Pizza

I have also tried wood fired pizza and it was really awesome, actually I have hired a wood fired pizza oven on my birthday first time and enjoyed it with my friends. It was really great in taste.

[PrestonEhome]

Re: Wood-Fired Pizza

hello james,you are good!Pretty good as long as the venture. Efforts!!!

[PrestonEhome]

Re: Wood-Fired Pizza

I did not try to set those thresholds that high.
I will look into that

[charles54]

Re: Wood-Fired Pizza

Wood fired pizza ovens are considered to be "low tech" but highly efficient. Because of advanced thermal engineering and materials used in the design and construction of these types of ovens, foods can be prepared very quickly. For example, if cooking a raw, fully topped pizza in a regular gas or electric oven takes up to 20 minutes, it can be ready in two to three minutes in these type of outdoor pizza ovens.

How is this done? Well, a fire is built inside the oven and as it burns, the heavy, insulated walls and dome of the oven heat up. Once that domed chamber is "white hot", the fire is either allowed to die down or is kept very low. The oven itself remains hot for hours because the heat that is stored in the oven walls and domed ceiling is radiating out and now allows you to cook or bake in extremely high temperatures immediately or lower temps when it starts to cool with passing time.

[ERASMO]

Re: Wood-Fired Pizza

Thanks Ed.
Appreciate the response.

[mgraban]

Re: Wood-Fired Pizza

Great video. I put it on my pizza blog. I don't think that looked too charred at all!!! I like a little char -- yum, flavor!!

[Ed_]

Re: Wood-Fired Pizza

As long as you're measuring your ingredients by weight and not by volume, bread recipes generally scale very well.

[ERASMO]

Re: Wood-Fired Pizza

James

Thanks,

Also you mention in the video a one kilogram batch. I have been doing the 500gr tipo 00 batch recipe you have on the Forno Bravo web site but I would much rather make a larger batch. To make the one kilo gram batch do I just double the ingredients or are their different quantities I need to be concerned with? I know some types of recipes if you just double them they do not work out right.

Thanks

[FigliodiMariaeGiovanni]

Re: Wood-Fired Pizza

Bravissimo Giaymes!

Che bella fiamma e pizza!

[nodoubt68]

Re: Wood-Fired Pizza

Thanx James for the video:-)
It's great to watch information sometimes, rather than read it. You make it all seem so simple!!!
And you made me hungry lol
Well done