Cooking Neapolitan Pizza in the Delivita Wood Fired Oven

Here I cook three Neapolitan style pizzas using wood fire in the ‪@DELIVITALtd‬ wood fired oven, a lovely compact oven that's handmade in the UK using traditional methods.
The oven didn't miss a beat but I had a few mishaps along the way, making wood fired pizza doesn't always go to plan and how you handle the issues along the way is just as important as perfect technique!
You can find our fuel kit for the Delivita here - www.love-logs.com/collections...
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[@D.D.T.123]

You make it look so easy. I saw somewhere if you have a hole in the dough, lightly flour a whole basil leaf and stick it under the hole.

[@planetfriendlyfirewood]

I've heard about the basil leaf, I think it would work better if you wet the side facing the dough though, flour to me would feel like it would stop it sticking which I think is what you'd want? I'll give it a go sometime!

[@rbiv5]

Wow! You did great. Those are sensational...I like how you built the fire in this oven.

[@planetfriendlyfirewood]

Cheers, yes I prefer to ramp up the heat a little quicker than the user manual for Neapolitan pizza 👍🏻😃

[@jc51373]

That oven produces great results..I have the Roccbox wishing I got one of those instead!

[@planetfriendlyfirewood]

It’s an amazing oven, but the Roccbox is class too. Different beasts. The Dome and Delivita are closely matched for me…

[@bildotunechi]

Super useful video. Pizza looks amazing. Is it best to use logs without bark attached for pizza ovens?

[@planetfriendlyfirewood]

Thanks! No you don’t need to worry about bark unless it’s very thick on something like oak. These are just slim small logs cut from a large piece of timber. If you’re in the U.K. we sell them 👍🏻🔥

[@revoxb8836]

Don’t know what I want more, the pizza or the dog

[@planetfriendlyfirewood]

😂😂😂

[@jag5p]

Great video! Quick q’s and probably silly ones.. which flour did you use on the dough? Plain flour? Also, where did you get the dry type of cheese you used? Looks great.

[@planetfriendlyfirewood]

Always a specialist finely milled (double zero or 00) pizza flour. Usually I try and use British flours, right now I’m using MFP Blue which you can get from A Di Maria if you’re in the UK, and I use their Napoli cut fior de latte

[@markgardiner1742]

Hi have you still git this oven and have you felt the need to upgrade from it or does it do what you want . Dont know what oven to buy lol

[@planetfriendlyfirewood]

Hi Mark, yes but we have 12 ovens for the purposes of our business! What are you looking for in an oven, and what are your options right now? Paul

[@markgardiner1742]

@@planetfriendlyfirewood ha a bit late 😆 there was one 2nd hand near to me but its gone now. Was only 400 in good condition. However iv started my outdoor kitchen thingy and I'm being drawn to a clementi clementino . Mainly because it's dual fuel. Gas and wood. I'm thinking for me gas makes a bit more sense for using regularly . It's not very big but a bit bigger than the ooni type ones. Reasonably priced and always have the option of wood if I have more time on my hands. In an ideal world I'd get the gozney but at the mo it's out of my price range. A 1000 more than the clementi. I'm thinking it might be a starting point to see if I get the bug. I'm a builder and looked into building a traditional one but iv decided iv enough on building my cover structure. Hope all that makes sense 😆

[@planetfriendlyfirewood]

@@markgardiner1742 We can’t get behind gas I’m afraid 🤣