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Пікірлер
@namakeingo 5 күн бұрын
Basil is a raw ingredient. On pizza, you should put it as soon as it is out of the oven
@craigslattery934 7 күн бұрын
Thanks mate very informative idea my base is getting built next weekend then the wood fired oven after that can’t wait. Cheers
@EdwardAbdiasNivar 8 күн бұрын
Really great video
@pizzaovens-fornieri 8 күн бұрын
Thank you
@whosegoisit 11 күн бұрын
What if the pizza balls have expanded into each other after only a couple of hours? Should I put them into the fridge ASAP??
@pizzaovens-fornieri 11 күн бұрын
@@whosegoisit yes put them in the fridge to slow down the process.
@007nadineL 13 күн бұрын
You can't cook dough in 90 seconds
@pizzaovens-fornieri 13 күн бұрын
@@007nadineL ok no problem mate.
@007nadineL 13 күн бұрын
That's a lot of work for unhealthy carbs. . .
@whosegoisit 16 күн бұрын
Dude. This video is amazing. It is exactly what I needed. Just bought a wood oven and had no idea how to properly use it and was also under the impression that I needed lots of different tools. Nope. Just the peel. Legend!
@pizzaovens-fornieri 16 күн бұрын
Thank you, have fun and enjoy.
@GeirEivindMork 21 күн бұрын
70% hydration doesn't mean 70% water, but for each 100g of flour it is 70g of water.
@JoshuaJanson 23 күн бұрын
🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻
@JoshuaJanson 23 күн бұрын
🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻
@jackreka2749 27 күн бұрын
One of the best how to videos I’ve seen on KZbin. Cheers tons mate!
@pizzaovens-fornieri 27 күн бұрын
Thank you
@ACW3DDesigns 27 күн бұрын
Thanks for the video brother
@pizzaovens-fornieri 27 күн бұрын
Thanks mate
@az2327 Ай бұрын
Hi. I have a question about the turning peel. Why do you not turn it with the shovel you put the pizza in the oven at the beginning? What's the downside here?
@pizzaovens-fornieri Ай бұрын
Hi, the shovel is commonly used to put the pizza in the oven only. You don’t want it to get hot or it can make the next pizza stick. The turning peel is designed to turn the pizza and I find it easier to use. Have fun.
@aaronw8653 Ай бұрын
Finally, something nice and simple. Thank you Roberto
@pizzaovens-fornieri Ай бұрын
Thank you.
@ajmig7492 Ай бұрын
Would you mind telling me is that the IM5s tilt head, 98-245 rpm or the or the 130-312 rpm and if you know, is there a big difference in them and why is one better than the other? Thank you!
@pizzaovens-fornieri Ай бұрын
Hi, I believe I have the IM5s tilt head 98-245 rpm. I mostly use from 1-5 on the speed dial which is up to half of the rpm so I don’t know if you need more rpm. I hope that helps.
@ajmig7492 Ай бұрын
@@pizzaovens-fornieri thank you, I was just curious. They are the exact same price so I guess I would just get the heavier duty one if it costs no more. I agree, may not use it but better to have and not need then need and not have.
@stevenwest340 Ай бұрын
Did you purposely used 75g cold tap water for both recipes. Do you double water to 150 g water for the 8 - 9 pizza balls?
@pizzaovens-fornieri Ай бұрын
Hi, yes use cold tap water and double everything.
@BryceFryar_Private Ай бұрын
The Scott Cam of the Pizza Oven World
@pizzaovens-fornieri Ай бұрын
Thanks
@BryceFryar_Private Ай бұрын
Great video mate!
@megamoldy1 Ай бұрын
Great video, helped a real lot , took your advice and took two days
@megamoldy1 Ай бұрын
How to add an image of the finished job
@pizzaovens-fornieri Ай бұрын
Thanks. I’m not sure how to add a picture sorry. Enjoy and Merry Christmas.
@marcinpodsiadly 2 ай бұрын
Hi Is this Le feu turtle 2.0?
@pizzaovens-fornieri 2 ай бұрын
Hi, yest it was the Turtle but I dont know if it was the 2.0.
@ryanpatriot2645 2 ай бұрын
This is my first time ever. Super grateful for this vid 🙏🙏🙌🙌
@pizzaovens-fornieri 2 ай бұрын
Enjoy
@Testing329 2 ай бұрын
Gloria a ti,señor,por todo/ Viva Christo Rey
@samanthaarchbold880 2 ай бұрын
what's the best type of wood to use?
@pizzaovens-fornieri 2 ай бұрын
In Australia we use red gum. Any well dried untreated hard wood is ok but red gum burn hot and leaves little ash behind.
@adamsurf76 3 ай бұрын
Hi mate great video just wanted to ask if you could post the recipe for the pizza sauce or how one would get in contact with him? Cheers
@pizzaovens-fornieri 2 ай бұрын
Hi, they use ripe Roma tomatoes and make the suace the old traditional way. I have added a link in this reply of the technique if your interested but its a lot of work. Then they cook the sause from the bottle with a little onion, garlic, oregano and white wine to put on the pizza. I hope that helps. kzbin.info/www/bejne/hIjXfpSEYrWtnZo&ab_channel=Vincenzo%27sPlate
@brucevodka 3 ай бұрын
Thank you its 2024!!
@tonysavage9994 3 ай бұрын
Bravo
@BlackpearlAbu 3 ай бұрын
Pls reply:- what will happen if we give 4mm or 5mm aluminium walls inside oven ? Can that help the oven to keep heat for long? Is that helpful???
@pizzaovens-fornieri 3 ай бұрын
I think aluminium is poisonous if you put it in an oven at high temperature and it won’t last long. If you use stainless steel it will help radiate heat and heat the floor up quicker but not retain heat for longer.
@superjayslots2001 3 ай бұрын
Thank you great educational video.😎
@pizzaovens-fornieri 3 ай бұрын
Thank you
@georgelikidis8386 3 ай бұрын
Thanks!
@pizzaovens-fornieri 3 ай бұрын
Thanks George I hope you are doing well mate.
@ArfurFoulkesayckee 3 ай бұрын
Great Video - love the tips
@pizzaovens-fornieri 3 ай бұрын
Thank you.
@محمدسالم-ظ2ط9ظ 3 ай бұрын
How many hours on oven Continue 400c temperatur
@pizzaovens-fornieri 3 ай бұрын
Hi, depends on which oven you have but this oven will hold 400c for about 1 hour if you don’t keep adding any more wood.
@pattymills4722 3 ай бұрын
Silly question maybe. But are these dough bases or pre cooked wood fired bases.
@pizzaovens-fornieri 3 ай бұрын
Hi, I made the dough and pizza bases. I’m sure you can use pre made bases.
@mohamedbendhaou5701 3 ай бұрын
Good review, bought it yesterday!
@pizzaovens-fornieri 3 ай бұрын
@@mohamedbendhaou5701 thanks and have fun.
@NickCarni 3 ай бұрын
Great review. Big W have it at $539 which is a great price, however is it as good as the Onni Koda16 ?
@pizzaovens-fornieri 3 ай бұрын
That’s a great price, they were $1100 when they first came to Australia. I haven’t tested the Onni so I can’t really compare them. Thanks for your comment.
@myohmy-fb9ns 22 күн бұрын
@@pizzaovens-fornierithey are 160 euro at ibood.. h Good buy i guess?
@DilipParag-fq8ew 4 ай бұрын
Thank you for a very informative video
@pizzaovens-fornieri 4 ай бұрын
Thank you.
@scottdougla5 4 ай бұрын
👏👏👏👏
@pizzaovens-fornieri 4 ай бұрын
Thanks
@daveymarshman 4 ай бұрын
Hey great video .. Followed and had success! But question ?? For the Bigga if you mix 300 water and 600 flour as per recipes I don’t get stringy clumps of bigga … its gets sloppy. I shifted to try to get it to resemble clumps by adding more flour. Is your recipe exact .. I’m used to weighing water precisely to follow recipe’s. Is yours more about getting the feel right ? And your amounts are just a guide ? Or did I do something wrong ?? I only ask because it worked out well and I want to be able to repeat it . Thank You chef 👌🏻👍🏻
@pizzaovens-fornieri 4 ай бұрын
Hi and thanks for your comment. Measurements are exact by weight so it should not get sloppy because its not a lot of water. Add the water slowly and use a good 00 flour and mix it together slowly, do not knead it. I hope this helps.
@kevs6402 4 ай бұрын
Lamb is by law a sheep that is less than 1yr old. You are eating a dead baby. I hope one day you can break your programming and evolve.
@footagemissing 4 ай бұрын
Nice one. I often slow cook lamb all day with the residual heat left the day after doing pizza.
@pizzaovens-fornieri 4 ай бұрын
Sounds delicious. Thanks for your comment.
@tomkoutsoupias2409 4 ай бұрын
Rob, thats a 9 out of 10!! Some tzatziki on the plate in the end, scores you the Gold Medal!!! Bellissimo.
@pizzaovens-fornieri 4 ай бұрын
Thank you, I will add that to my next cook.
@Bennyboy-dog 4 ай бұрын
Cooked like a Greek! Drooling for the whole video Robert. Slow cooking...nothing beats it unless one is hungry. Ben
@pizzaovens-fornieri 4 ай бұрын
Thanks Ben, I was taught by a Greek friend, the shoulder is the best.
@cristianofischer3080 4 ай бұрын
Great experiment! Fun to watch!
@pizzaovens-fornieri 4 ай бұрын
Thank you
@matgggg55 4 ай бұрын
I smoke a lot of BBQ, and own a mobile pizzeria, wood is burning too hot and any smoke is too high off the ground to impart any smoke flavor on to the dough also not in 90sec. The only flavor you may get on accident is some wood ash on the bottom of your pizza but nobody wants that lol
@pizzaovens-fornieri 4 ай бұрын
Thank you for your comment.
@GuidoHendriks1990 4 ай бұрын
I wasn’t surprised by this at all. It’s about the experience, not the taste.
@dfelixrx7 4 ай бұрын
Please explain what you mean? The experience is great but flavor is extremely important. Through my experiences I have learned to perfect the flavor and take it to another level. Improving the taste has been a challenge and an experience but has been my goal
@GuidoHendriks1990 4 ай бұрын
@@dfelixrx7Oh, flavor is really important for pizza! Arguably the most important factor. But it’s not affected by using wood or gas, wood adds to the experience while gas gives the same results while being way easier to use. I’m sensitive to that and just started my wood fired journey, couldn’t be more excited.
@pizzaovens-fornieri 4 ай бұрын
@GuidoHendriks1990 you are spot on with your statement. I would always recommend having both options available if possible, Hybrid ovens are a good choice.
@GuidoHendriks1990 4 ай бұрын
@@pizzaovens-fornieriI recently had to make a decision on hybrid vs wood only. Went for the Alfa Moderno 3 wood only. Had my first pizza session last night and I absolutely love it. Reason for wood only was that I don’t intend to use gas at all. So hybrid would just add to the costs. I also think of hybrid as gas with wood option, where the wood wouldn’t be the primary fuel source. For example the thermometer placement suggests the left side is intended for the fire.
@pizzaovens-fornieri 4 ай бұрын
There is no right or wrong choice, it’s about enjoying the experience.
@tomkoutsoupias2409 4 ай бұрын
Il professore italiano!!!
@pizzaovens-fornieri 4 ай бұрын
Thanks Tom
@ciaobela8 4 ай бұрын
How do I get to be on your list of friends ? LOL Loved this !! Awesome Job!
@pizzaovens-fornieri 4 ай бұрын
Thank you.
@ciaobela8 4 ай бұрын
@@pizzaovens-fornieri PS Where can I find our Olive Oil canister? love it !!
@pizzaovens-fornieri 4 ай бұрын
Hi there, no idea how that got into our home sorry.
@steveniannelli2756 4 ай бұрын
Isnt it true that on a wood oven that once its cooked above about 350 degrees that there isnt enough time to impart any smoky flavour on the pizza?
@pizzaovens-fornieri 4 ай бұрын
Hi, that is partially correct. If you look inside the wood oven when its going, the smoke sits about 4 inches above the floor level because fresh air is entering the oven pushing the hot air/smoke up towards the flue. So yes, once the oven heats up the smoke is no where near the pizza.
@ArfurFoulkesayckee 4 ай бұрын
fabulos - best i get the Gas one
@desun75 4 ай бұрын
So funny when he says Pizzer ovens
@Bennyboy-dog 4 ай бұрын
Bravo Roberto. In the (mangled) words of a famous song, "which I was there". I would have expected to tell the difference, but I accept the error of my ways!
@pizzaovens-fornieri 4 ай бұрын
Thanks Ben.