Ep 11, Pita Bread made in the Wood Fired Oven

[@hannahhasgot]

Just watched the entire series back to back. Mesmerised. There is a God!

[@TheWoodFiredOvenChef]

Thank you Hannah!

[@63humanbeing]

I find peace watching your vloggs, even the ones that I’ve watched a few times before ❤

[@TheWoodFiredOvenChef]

Thanks so much, more to come

[@dougharold]

Great video and tasty pita. For those without pastry wands, I found that I can substitute brand new unsharpened pencils and place them on either side of the dough. They are exactly 1/4 inches thick and work quite well.

[@scottrotella8996]

Well... I finally got around to making this. Best pita I have ever eaten. Thanks for a winner Clive!

[@TheWoodFiredOvenChef]

Thanks Scott

[@aronchas]

I don't know what is harder the wait: john wick new movie or the pizza chapter by the wood fire oven chef! Cannot wait

[@TheWoodFiredOvenChef]

😄 Thank you Aaron. The pizza episode is coming next week!

[@gchristos80]

The whole series is a masterpiece. May we please have some more?

[@TheWoodFiredOvenChef]

More coming soon, so stay tuned. Clive

[@renaldolama9517]

This guy is an artist.

[@TheWoodFiredOvenChef]

Thank you Renaldo

[@theaterdude]

Another spectacular video: however, still waiting on your pizza presentation. On a side note, your production values are second to none. I can really appreciate the time, effort and skills it takes to put together such top notch production values, as I have a background in photography, film and script writing. Even the background music compliments the video and sets the perfect mood. Well done.

[@TheWoodFiredOvenChef]

Thank you Bob. I put a lot of thought and effort into the production values so I really appreciate your comment. Clive

[@asumani2657]

He's doing good indeed and I really love his work

[@ronteitelbaum3332]

Wow stunning color on the tomatoes. Beautiful! Love those pastry wands!

[@TheWoodFiredOvenChef]

Thank you Sir!

[@sonjadale754]

Thank you so much for your videos. My husband has recently completed his brick built wood-fired oven during the CoVID19 lockdown and your videos were really useful for the design phase. I am no chef but the calm way you approach cooking makes me think I could have a go too: you are inspirational!

[@TheWoodFiredOvenChef]

Thank you Sonja. I appreciate your feedback. I'm excited to hear about your oven, and look forward to hearing about your cooking adventures with it. Clive

[@im11000]

Thanks for sharing love your videos this reminds me the beginning of the bread mom’s use to make in our wood oven back home

[@TheWoodFiredOvenChef]

Happy you liked it

[@im11000]

The Wood Fired Oven Chef begging of the civil war In Lebanon back in 1975 I was in my early teens most pita ovens shut down and could not fill the propane tanks so We had in our backyard a 55 gallon barrel I removed both ends and split it in half length wise open it like a dome built a cinder block base with the back closed lined the bottom with red old bricks filled the top with masonry sand for insulation and poured cement mix over the top and a wood oven was in great uses for all our cooking especially pita bread 🥙 Isaac

[@rafaelramirez2586]

Shalom Mr Truffle from Venezuela, Land of Grace. Thanks for sharing with us all your experience with the food, the oven, the wood. Thanks again. I will enjoy my pita bread. Thumbs up of course

[@TheWoodFiredOvenChef]

Thank you Rafael. I appreciate your feedback.

[@sikmik77]

Am I the only person checking everyday for the next video? Deadset the best cooking videos on KZbin. Keep up the good work Clive.

[@TheWoodFiredOvenChef]

Thank you! More to come.

[@braddixon3338]

As I've commented before, I love your videos. The camera work, the captivating content, and music just draws me in. I need to go back and watch all of your videos. thx for putting these up.

[@TheWoodFiredOvenChef]

Thank you Brad. I really appreciate you saying so. Clive

[@cameronk7495]

Watched all episodes bak to back. One of the best things on youtube and ASMR like!

[@TheWoodFiredOvenChef]

Thank you Cameron!

[@maximvanrusselt1243]

I just bought a house and am going to install a wood fired oven at some point (hopefully next summer!) I just binge watched all your video's and they are beautifully made! Thank you for convincing my spouse that it can be used for more than just making pizza!

[@TheWoodFiredOvenChef]

Great to hear there's an oven in your future Maxim. Convincing your spouse is a very important step. Clive

[@voiceofjava]

I binged watch all of your videos in one day, even replayed it... Agree with those who think that your videos is so relaxing, your articulation during explaining, back sound, the color mood on your videos, somehow... Entertaining. Thanks Clive... Regards from Indonesia.

[@TheWoodFiredOvenChef]

Thank you Luki. I appreciate you watching them all. More to come. Clive

[@warriorglenn]

your like gandalf of the wood fired oven, pure magic is what u do, just looking at your videos makes it feel like im actually there!

[@TheWoodFiredOvenChef]

Thank you, that's very kind of you to say. I'm glad you enjoyed the videos. More to come. Clive

[@timsmith9212]

I came across this channel while researching pizza ovens and I am an instant fan. Your presentation is so calming I now watch it when I feel stressed out to recenter myself. After watching just a couple of your videos I placed an order with Forno Bravo for one of their Vesuvio 36" ovens. Now my hopes are to be able to not simply watch but learn and recreate your wonderful meals. Thank you very much for your content, I wish your channel all the success it deserves!

[@TheWoodFiredOvenChef]

Thank you Tim for you kind comment. I appreciate how much you have enjoyed the videos, and excited to hear about your new oven. I look forward to hearing about your cooking adventures. Clive

[@jamestaylorsgt1]

Brilliant series of videos from someone who clearly has a passion for his cooking. Keep them coming.

[@TheWoodFiredOvenChef]

Thank you James, I appreciate you watching them. More to come. Clive

[@woodchunkchunk688]

I do hope there are more episodes. Your videos are a real pleasure to watch.

[@TheWoodFiredOvenChef]

Working diligently on them, coming soon. Thanks for watching and commenting

[@jackpast]

Another great video, Clive. I used to live near a Wegman’s store and would buy their whole wheat pita...very good! I can only imagine how much better these freshly baked ones are!

[@TheWoodFiredOvenChef]

Thank you Jack!

[@tankmodeler]

Just discovered these videos. Excellent all round. The production quality is really good and I'm more determined than ever to have my own wood fired oven!

[@TheWoodFiredOvenChef]

Thank you, I'm glad you enjoyed. Clive

[@CoconutandFamily]

Thanks Clive, will be trying that

[@TheWoodFiredOvenChef]

Hope you enjoy

[@outlandvisual7421]

Ive made this recipe in my wood oven and i can attest it may be perfect, i might add just a tiny bit more salt to bring out the flavor in the flour. I used Einkorn wheat flour, and did a bit more than 100g to get some more flavor. Excellent!

[@TheWoodFiredOvenChef]

Thanks for the great suggestion

[@stephanieash6263]

I am the proud new owner of a brick pizza oven, and have watched a few of your videos and am SO INSPIRED! I"m trying this Pita recipe tomorrow, so will let you know how it goes!

[@TheWoodFiredOvenChef]

That's great to hear about your oven Stephanie. I look forward to hearing all about your cooking adventures

[@kenlewis6538]

Fantastic again, I can't wait to try this, thank you!!

[@TheWoodFiredOvenChef]

Thank you Ken.

[@rafaelramirez2586]

Shalom again Mr Truffle it´s me again from Venezuela, please can you make one of your wonderfull videos teaching us how to make a very special Calzone Italiano? Please I know you are by the momment working in a pizza´s one. But, don´t let go away this phenomenal oportunity. My regards from my country again.

[@TheWoodFiredOvenChef]

Greetings Rafael. Calzone is on the list of dishes to cook. Maybe with some leftover pizza dough. Clive

[@gusolive]

I’m Learning so much from these thank you very much

[@TheWoodFiredOvenChef]

Many thanks Gus

[@randalmoroski4423]

Elegant Simplicity!

[@TheWoodFiredOvenChef]

Thanks Randal

[@robertrico7598]

Clive, are you going to be releasing a video weekly now? That would please us a great deal!

[@robertrico7598]

#1stLike

[@TheWoodFiredOvenChef]

I wish Robert! I'm currently working on the pizza episode which will take several week to put together, but also depends on weather and work schedule. Always appreciate your input, and thanks for watching. Clive

[@robertrico7598]

The Wood Fired Oven Chef keep making them, and I will keep watching them, I am also telling people about the channel. What is your Frenchy’s name?

[@TheWoodFiredOvenChef]

Truffle

[@robertrico7598]

The Wood Fired Oven Chef great name, as far as weather concerns... get a coat, lol!

[@thecraft6239]

Love your show. Please make more videos they are so informative, simple and intriguing. The food looks amazing too!

[@TheWoodFiredOvenChef]

Thank you Ben. I appreciate you saying so. I'm working on new episodes at the moment. Thanks for watching. Clive

[@janejones7675]

I love your channel and recipies, please make more videos soon 👍

[@TheWoodFiredOvenChef]

Thank you Jane. More to come. Clive

[@patnutoris4054]

Looks delicious. May I recommend some small changes to the baking. This may not be important in your case since you are using a very hot oven with good heat from the top but this may still help others which try bake it in a modern oven (which is not recommended, a large cast iron skillet is better in that case). We use an old electrical pizza pan which I modified to give high temperature all the time. The pizza pan allows us to bake 7 at a time while a skillet only allows 1. When you bake the bread then flip the bread at least 3 times. The first time should be flipped after less than 1min or just enough time to form a thin skin but no color or rise the bread. The second and third time you flip the bread when it has color on each side or is as crisp as you want. This 3+ flipping process allows the moisture to remain inside the bread to really form a pocket. The bread will look like a ball after coming out of the oven. If you only flip it twice or after it starts to rise then you get fluffy bread but on occasion will not form the pocket since the steam is escaping from the uncooked surface. The first flip ensures that all steam remains inside the skin during the whole baking. An alternative but much less reliable way is to form a dry skin on the top during final proofing. But this require that you place the correct side up for the first bake and that you are careful when you do it so that you don't poke a hole in the skin. Also for serving it hot out of the oven, try plenty of real soft butter and blue/white Stilton cheese. It is an amazing combination. The traditional cheese would be Turkish Tulum cheese which is matured inside sheep hide. It is a milder and crumblier version of Stilton but harder to find. An other classic on-the-go way is to fill this bread with baked really fine chopped lamb, shallot, garlic, hot green chili, tomatoes, olive oil, dried red hot chili flakes and seasoning. You will also need to add cacik (the yoghurt and cucumber mix you have) to make it wonderful but simple meal.

[@TheWoodFiredOvenChef]

Thanks for these great suggestions Pat. I love your serving suggestions, and will give them a try. Clive

[@arpitsrivastava3992]

Made this today but using the Roccbox. Came out perfect. Thank you for the recipe.

[@TheWoodFiredOvenChef]

Thanks for letting me know Arpit. Happy New Year. Clive

[@Mike-Diamond]

Great video, sir. We gave these a go earlier. As I didn't have any pastry wands, I made do with some fancy tile tops I've got for our new bathroom suit. Sadly, they were slightly thicker than the pastry wands, so our bread turned out more like a bread bun. Not too bad for a first attempt though, I'm sure the second time around will be much better.

[@TheWoodFiredOvenChef]

Thanks for the update Mike

[@superkoko9]

Top notch quality videos and delicious, tasty and elegant recipes well explained. I hope you release many more videos but even if you don't, I want to congratulate and thank you for your passion and your work. Regards from Spain

[@TheWoodFiredOvenChef]

Thank you Alex. I appreciate your feedback. I'm working on a new series of videos at the moment, hopefully up in a few weeks. Clive

[@5luisno24]

Ya ví The Purge y sí está buena.

[@melisamitchell1413]

So great to see your channel is growing! We are in the process of building our house in San Diego that will include an oven inspired by you and your lovely videos. I showed my husband and contractor your videos and said "THAT'S what I want...." Funny, I got no arguments when I showed them the steak vid....

[@TheWoodFiredOvenChef]

That's so funny Melisa. Please send pictures as the construction moves along, I'd love to see the oven at it progresses. Thanks for watching. Clive

[@subjectifobjectif]

What a great series of videos...left feeling absolutely inspired, great production too 🙌

[@TheWoodFiredOvenChef]

Thank you Scott. I really appreciate your feedback and glad you enjoyed them. Clive

[@bobbyspity]

Another simple informative vlog Inspiring series and I for one will start my oven build in July ! Keep the content coming and I look forward to trying your recipes and creating magic in my surroundings

[@TheWoodFiredOvenChef]

Thank you! Excited to hear you're building an oven. I look forward to hearing all about it. Clive

[@baileymcatee9662]

amazing, will try this tomorrow!

[@TheWoodFiredOvenChef]

Let me know how it goes

[@saltyric]

Another fantastic video. Cant wait for my oven to be installed!

[@tommygunhodgson]

Hiya, any new videos on the way? Building a man oven soon in the Garden and can’t wait to get using your videos.

[@TheWoodFiredOvenChef]

Hello Tom. Yes working on some new episodes. Thanks for commenting. Clive

[@snehanathan9575]

Wow your videos are absolutely amazing i binge watched all the 11 episodes and eagerly waiting for 12th episode and definitely the pizza episode.

[@TheWoodFiredOvenChef]

Thank you! And thank you for watching them all and commenting. More episodes coming next week. Clive

[@Friaspordias]

Your videos are intoxicating! More please!

[@TheWoodFiredOvenChef]

Thank you. More to come.

[@bobpattison1739]

Your content is the best. Keep it coming!!

[@TheWoodFiredOvenChef]

Thank you Bob. More to come.

[@zaatarbellingen3532]

the best video i watched. i wish he was my teacher in school

[@TheWoodFiredOvenChef]

Thank you Nissim. Clive

[@yevgenz]

Clive, love as always for this, and we still have so much snow in Ukraine. I hope you are in Andalusia.

[@TheWoodFiredOvenChef]

Thank you.

[@jensenshelpanderson2421]

Got to do more videos!! 5/5 well done 👍

[@TheWoodFiredOvenChef]

Thank you Jamie. More to come.

[@greglee1585]

I can’t wait to try this later on today. How warm is your wood oven when baking these Pitas?

[@TheWoodFiredOvenChef]

around 700f/400c in the center of the oven floor

[@steelman1546]

Hello Clive. Truly inspirational videos. Thank you for making me into a better cook and for helping me expand the use of my wood fired oven. I love that you delayed the pizza making to 12 so that people like me could see just how versatile the wood fired oven is beyond pizza making. Now I'm struggling with the timing of things when I'm entertaining. Like making the pita bread but having them still warm for when the shakshuka is prepared. Any suggestions for timing or holding things over for when different courses are ready? Thanks again for your great work on your channel!

[@TheWoodFiredOvenChef]

Thanks for getting in touch. Yes, timing can be challenging, but he more you use your oven the greater your understanding of how it performs, and what it’s capable of, and your instincts will become more in tune with it when you’re cooking. You can keep various dishes warm in the mouth of the oven, and can always pop the pita bread back in the oven for a minute to warm them up.

[@nikbadshah]

Very nice videos. Planning to get an oven built in backyard coming spring so your videos are inspirational.for sure. wanted to ask, you ever gave any Indian cooking a try? such as Naan and/or tandoor chicken. I am wondering if a wood oven would serve same purpose as a "Tandoor"?

[@TheWoodFiredOvenChef]

Great to hear about your oven. I think of the wood oven as a tandoor on it's side, and the cooking principal is very much the same. A tandoori chicken is on the list of episodes.

[@hameed85]

Excellent video and production. Love the music. Where can we find this music?

[@TheWoodFiredOvenChef]

The track is called “Charango" by Mark Thomas Hannah.

[@jameswildman1996]

Our pizza oven is nearly ready to go. A few more jobs then ready. Can't wait for some more videos from you

[@TheWoodFiredOvenChef]

Thanks James. Pizza episode coming tomorrow. I look forward to hearing about your wood oven experience once it's finished. Clive

[@MrAbah105]

Thanks for sharing, i wanna try at my home 🇮🇩

[@TheWoodFiredOvenChef]

Let me know how it goes

[@tomscrace933]

Great videos, time to make some more 👍

[@TheWoodFiredOvenChef]

Thank Tom. Now that the weather has warmed up I shall begin filming again. More to come. Clive

[@tomscrace933]

@@TheWoodFiredOvenChef where abouts are you in the world? Always looks amazing when your filming

[@go4serg]

stunning. as usual. thank you for the high quality, must be time consuming

[@TheWoodFiredOvenChef]

Thank you, and.... yes, it is, but fun to do.

[@michaelh.7040]

How much heat was in the oven & the stone ? Love your educational videos, love your relaxing voice & love the music. Thank you

[@TheWoodFiredOvenChef]

Thank Michael. 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.

[@michaelh.7040]

@@TheWoodFiredOvenChef thank you 🙏

[@aoteifa]

It would be very helpful if you could tell us the oven temperature. Huge difference between 400 and 900F. Thanks and outstanding job.

[@TheWoodFiredOvenChef]

I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening.

[@Zakarialebde]

Masha`Allah you are a legend.

[@TheWoodFiredOvenChef]

Thank you!

[@bradhollingsworth1595]

I really enjoy your videos. Great camera work and amazing recipes. Thanks. Question: could you substitute Caputo "00" flour for the APF? If so, same proportions?

[@TheWoodFiredOvenChef]

Yes, and yes. Recipes are simply guidelines, and you should experiment until you find the ratios you enjoy. Let me know what you discover. Clive

[@lunasun666]

i just subscribed and really hope see more of this great videos!! :)

[@TheWoodFiredOvenChef]

Thank you Lunasun. I'm working on new episodes at the moment, and ope to have them up soon. Thanks for subscribing. Clive

[@lunasun666]

@@TheWoodFiredOvenChef i can't wait i really love your recipes also the way you make them never thought about that you can make such great things in a fire oven!!! :) thank you!!:)

[@cydneebeez5583]

Fantastic video! How much yeast would you weigh out, if you didn't have a packet and only a tub of yeast?

[@TheWoodFiredOvenChef]

7g

[@randomfamilyman4876]

Delicious

[@TheWoodFiredOvenChef]

Thanks

[@Weroculey]

Awesome just awesome

[@TheWoodFiredOvenChef]

Thank you Mr Werolokote!

[@RupinderSinghSandhu]

This is amazing! Cannot wait for the pizza episode

[@TheWoodFiredOvenChef]

Thank you! More to come

[@MultiVoiceofreason]

Another fabulous video, thankyou for sharing your skills. One question I have is, where did you purchase your oven?

[@TheWoodFiredOvenChef]

Hello Chris. Email me through the website, thewoodfiredovenchef.com, and I can send you a detailed description of my oven. Clive

[@jonstubbs1]

Come back Clive! We’re all missing out on those great videos!

[@TheWoodFiredOvenChef]

I'm coming Jon.

[@jonstubbs1]

The Wood Fired Oven Chef ... That’s good news. I made the pita bread tonight. Again! Along with roast peppers, courgette, garlic and shallots with a balsamic dressing. As well as pork chops with a smokey paprika based dry rub. Bring it on...

[@JokeBradt]

Your videos helped us make the best pizzas ever! We are now ready to try some other recipes like this pita one. Approximately how hot do you have the oven for pita bread?

[@TheWoodFiredOvenChef]

Thanks for the comment. I typically fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening. More to come. Clive

[@kenb9419]

Watched all episodes in a go, then a second time all of them with my wife. Amazing videos. Did you record the construction of the oven for a future episode?

[@TheWoodFiredOvenChef]

Hello Ken. Thanks for binge watching. I know I have pictures somewhere but haven't been able to find them yet. If you're interested you can email me through the website and I can send you a detailed description of it's design. thewoodfiredovenchef.com. Thanks again. Clive.

[@GregoryMooreMD]

Thank you for this amazing series of videos, Clive. How hot is the oven floor? 700?

[@TheWoodFiredOvenChef]

I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening. More to come. Clive

[@colinwilliams2442]

Please could you tell me what temperature you have in the oven for the pita bread? Thank you

[@TheWoodFiredOvenChef]

Around 600f/315c. But you’ll have the variable temperature between the fire and the oven opening if you find they’re cooking too quickly

[@judlpd]

Always struggle to get my conventional electric oven hot enough for pittas so the wood fired oven will make life much easier. Just have to wait for the snow to stop now. Assuming you’re cooking these at around 350 centigrade? Thanks. Richard

[@TheWoodFiredOvenChef]

Hello Richard. I just answered a similar question. The back of the oven, where the fire is, is around 750F/400C, but I place the breads closer to the oven opening where the temperature is around 450F/230C. When you’re making pita bread for the first time in your oven you should experiment with finding the best spot. I incinerated several poor pita breads in the beginning before I found what I felt was the best size pieces of wood for the best size fire, and where on the oven floor the heat suited the dough. I hope that helps. Clive

[@rabbitskinner]

Cook them on a hot plate they'll puff up very well . Common practice in the middle east

[@judlpd]

Hot plate on the hob? Like naan?

[@rabbitskinner]

@@judlpd kzbin.info/www/bejne/l2StgWZ_i7xrgqc

[@keithclark4645]

damn, that looks amazing.

[@TheWoodFiredOvenChef]

Thank you

[@innomaramba5787]

Wow, watched all your videos back to back, loved every bit of them. Could you please let us know about the taste difference about wood fire cooked oven vs stove or electric oven Thanks for making these videos

[@lroche2164]

Love all your videos. Thank you so much for sharing your knowledge of wood cooking. What temperature is your oven for baking Pitas?

[@TheWoodFiredOvenChef]

Thank you! 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.

[@Parcelhammerhead]

Wish he was my uncle!

[@TheWoodFiredOvenChef]

😄 thanks

[@timothyseawright5439]

Pizza Episode coming soon? Also I'm considering buying an oven I don't have the largest budget. I'm looking at WPPO oven that has a 24x24 inside surface. Is that too small? Should I try to go bigger?

[@TheWoodFiredOvenChef]

Hello Timothy. I'm not very familiar with the WPPO ovens but I have heard that they are reviewed positively. They certainly look like a good way to experience wood fired cooking before committing to something more permanent. 24x24 should give you enough space to cook pizza and much more. If you want to learn more about the history and theory of wood fired cooking then I would recommend a book called The Bread Builders by Daniel Wing and the legendary Alan Scott. There’s a lot dedicated to bread making but a good portion of it goes into the history and science of wood oven cooking. I'm almost done with the pizza episode. Hope to have it up very soon. Clive

[@stephanieprosser7631]

This is a great video. What is the floor temp of your oven when you bake the pitas?

[@TheWoodFiredOvenChef]

Hello Stephanie. In the center of the oven floor it's around 725F/385C. But closer to the oven opening it can drop to around 400F/205C. So you can vary where you put the bread when baking it. Clive

[@Path2Cissp]

U just earned a new subscriber!

[@TheWoodFiredOvenChef]

I'm vert grateful Anand

[@melanycastillo7109]

Clive, the quality of the Video is amazing, is it 4K ? Thanks for another amazing episode 🤗🤗🤗

[@TheWoodFiredOvenChef]

Hello Melany. Since the videos are just for KZbin I mostly shoot in HD, but for the slow motion and macro shots I will sometimes switch to 4K. Thanks for watching. I'm glad you enjoyed the episode and appreciate your feedback. Clive

[@tsuneohatimine165]

Amazing video

[@TheWoodFiredOvenChef]

Thank you!

[@jorgehurtado2308]

What is your oven floor temperature at when you do pita bread?

[@TheWoodFiredOvenChef]

Hello Jorge. I always aim for around 700f/370c in the center of the oven floor. The temperature closer to the opening could be around 30% cooler, so you can use the variable heat range to cook. I usually place the pita bread between the center and the opening. Clive

[@HoovaciousK]

What temperature do you bake these at in the wood fired oven?

[@TheWoodFiredOvenChef]

I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening.

[@HoovaciousK]

@@TheWoodFiredOvenChef thanks!

[@stevehoge]

Optimum deck temperature for pita? At 5 minutes these are surely baking at cooler temps than pizza, no?

[@TheWoodFiredOvenChef]

I bake the pita closer to the oven opening. 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.

[@ordehaas]

Love the channel. Any updaye on more videos to come ?

[@TheWoodFiredOvenChef]

More coming soon!

[@highace10]

Amazing clips. I really enjoy watching them and they certainly inspire me to try cooking a wider range of foods in my oven (when its complete). Out of curiosity, what region of the world do you live in? The backdrop is amazing...

[@TheWoodFiredOvenChef]

Thank you Alex. Let me know what else you try, I'd love to hear about it. Clive

[@Thaitanium73]

I can almost taste them just watching. Hummus looks great, is that labneh you're serving also?

[@TheWoodFiredOvenChef]

Yes, labneh

[@brianquarnstrom6369]

Seriously Clive, we are all waiting for the pizza episode! You're killing us here! :)

[@TheWoodFiredOvenChef]

I know Brian. It's been slow going but hopefully worth it. I appreciate your patience. It will be up soon and I look forward to your feedback. Clive

[@ChrisMonty44]

Hello there!! Great videos! These are going to be a great help for my first cooks! With the pita bread, is the yeast an instant yeast?

[@TheWoodFiredOvenChef]

Thanks Chris

[@aronchas]

This is great but.... The pizza chapter is going to be EPIC!!! Saludos desde México, Clive!

[@TheWoodFiredOvenChef]

I hope so Aaron. Once the weather starts to cooperate then I can get it finished. Clive

[@aronchas]

@@TheWoodFiredOvenChef how you doing, Clive? we miss your videos!

[@adrianagomez4818]

Hi there! I don’t see the recipes on your website?

[@TheWoodFiredOvenChef]

it's below the video

[@John.117]

Excellent as always. If I may Sir... in future videos... define the weight of "one packet of dry yeast". Best to you and yours... pats for the pup.

[@TheWoodFiredOvenChef]

Thank John

[@codymarijuonko5608]

How long have you cooked on a woodfire oven?

[@TheWoodFiredOvenChef]

about 18 years

[@amandeepj33]

A pizza oven has similarities to a traditional tandoor oven. Can you please try to make some indian tandoori dishes and some naan. I would love to see how I can prepare those dishes in my pizza oven.

[@TheWoodFiredOvenChef]

Yes, I plan on making some Indian food Amandeep. That was one of the culinary benefits of growing up in London and something I've wanted to try for a while. I think of the wood fired oven as a tandoor on its side. Clive

[@dougfairburn2037]

Amazing! Thank you

[@TheWoodFiredOvenChef]

Thank you Doug!

[@SimonPlatten]

Where do you get your pastry wands from? I tried Amazon and a lot of completely unrelated products came up...

[@TheWoodFiredOvenChef]

Hello Simon. Can you email me at [e-mail] and I will give you more information. Clive

[@michellenferna]

Instead of expensive pastry wands, we use dowels. Choose the size you need, cut two pieces to length and that's it.

[@michellenferna]

Or even two same size wooden spoons.

[@piazza1129]

Cool

[@TheWoodFiredOvenChef]

Thanks

[@mickleblade]

superb video, one comment though, it isn't the heat that activates the yeast, it's moisture and warmth. It would have started as soon as you started kneading. The puffing is moisture in the dough turning to steam.

[@TheWoodFiredOvenChef]

I'm currently putting together a cookbook of the recipes I've done so far, and in the pita section I go into more detail about the tiny gas bubbles created by the yeast, and the water moisture contained in the dough. As the heat cooks the outside it seals in the expanding bubbles, the moisture turning into steam, and that gives you the pita puff. But thanks for pointing that out, and thanks for watching the video. Clive