Getting your Wood Fired Oven Ready for Cooking by ilFornino

[@Syke492]

Loving it!!

[@alvinanderson9897]

Looks good. Nicely done, just bought one, can't wait to start cooking!

[@phtevenchevas3960]

Pizza looks amazing!

[@jello022170]

Nice vid😀

[@emocartin1]

bravo

[@coolobuttface]

You look like Elias Koteas, the actor.

[@mateoarduini2583]

What is the name off the inferred thermometer you used

[@terrafornopizzaovens]

Nice vid, about how much wood does it take to keep at 750+ for a couple hours?

[@ilForninoNewYork]

Hello Terraforno, Once the temperature is reached, the oven will lock in the heat and all you have to do is add a log of wood (16”x4) evey 30-40’minutes to maintain temperature.

[@pizzafireman]

Helpful video thanks. How do you keep the floor upto temperature as you cook more pies? Do you keep re heating it by putting coals on the floor or should the fire keep the heat up?

[@ilForninoNewYork]

The fire should be kept up to maintain oven and floor temperature.

[@pizzafireman]

@@ilForninoNewYork thanks for the tip.. the chef looked like he was drawing a weapon with that thermometer 😅. Great looking oven and pie 🍕🍕👍

[@michaelhurley2721]

Alloy peel. Not wood. Nice style, oven. Thanks

[@jonathanrarebit5129]

I've wanted one of these for awhile but I can't always burn wood. I wish this had a dual heat/propane option.

[@ilForninoNewYork]

I know how it feel when you want something quick but again one needs to make a choice and Wood Fired Pizza Oven - offering its own taste and tradition of Italy in your own backyard. We will keep you posted if in future we come up with another option.

[@DoubleD4963]

Looks good - How about a video showing how to make one with a little thicker crust

[@TPH0316]

We got our oven last fall, but really started using it this spring. We fired up the oven yesterday and put in a crust to make bread sticks. We closed the door and within 30 seconds the whole crust was black, and burnt. What did we do wrong? The oven temp was barely 700, but I couldn't tell with the surface because my infrared only reads to 700. Was it closing the door, or was the cooking surface too hot? Any help would be appreciated. TPH

[@ilForninoNewYork]

Hello Tim, use an infrared thermometer that is capable for going up to 1200F. To get the best and accurate temperature shoot at the floor. If the floor reads 700F the air temperature is 800F. This is a helpful trick to accurately measure the temperature. Bread need lower temperature than pizza and will take a bite longer time to bake. So you want to make bead at 300-350F. But again follow a recipe for the optimal temperature.

[@TPH0316]

@@ilForninoNewYork Thanks folks. I did figure out that my infrared was inadequate. Got a new one, works great. The hint that the floor is 700 and air 800 is helpful. Also, the bread temp thing is great to know. Appreciate your feedback.

[@nabukodonosor777]

What kind of brush is that? Metal?

[@ilForninoNewYork]

Hi Greta, it is Stainless Steel Bristle Brush. You can check the brush here - www.ilfornino.com/ilfornino-stainless-steel-brush-with-scraper-24-handle/

[@raymondtexas0138]

Can you put a 19-inch pizza pie in this thing?

[@ilForninoNewYork]

It fits an 18” pie. This is the Professional Plus. Thanks

[@td000]

They using this video in an AliExpress add for hyxion pizza oven

[@LookHere3]

why not just stack and start the firewood at the back from the get go?

[@deathcomand4404]

To help the stone up front, get hot.

[@sakimano]

"I prefer the fire being in the back" (thereby nullifying the whole point of the dome shaped roof) Fire on one side, pizza on the other side. That's the only way

[@stevep9306]

The chimney is at the front! Did u miss that? Not only does the fire, when placed at the rear, heat the entire oven (and the bricks upon which the pizza sits), the escaping heat travels along the roof of the oven and escapes through the forward placed chimney, thus heating the pizza directly from above...

[@ashleyl3699]

what's the difference?

[@jlopez8451]

You think One of these would be good in a food truck

[@GlenAndFriendsCooking]

Yes!!! We saw one in a VW van years ago in Saint martin in the Caribbean - best pizza we've ever eaten... could have been the beach and the beers though...

[@donmaclaren4409]

No, the recharge on it would be too slow on many pizzas, the therm. hold is not enough as it's not full brick. You could not keep up with demand due to the recharge rate after a couple pizzas

[@mml1224]

More info on how much wood, type, process of heating the oven could ve been more helpful4 video..........anyway...bella mangiata!

[@peympeym]

They have not thought of everything, thermometer should be on the oven not the door, and door should have a glass front not a peep hole, and the door should have adjustable air inlets. Clearly they have not given the design any thoughts

[@ilForninoNewYork]

Some models the Thermometers are on the door and others on the oven depending on the model you buy. Glass doors are a great idea but come in at a price. As of 2018 this option will be give upon checkout to all customers to update the door to a glass door. Just remember, this is a wood fired oven so it is not like your electric oven, you are going to get smoke which will fog your glass. Finally all of our ovens cone with a dumper to control the air flow. I hope this give you insights about ilfornino Wood Fired Pizza Ovens and how we strive to make our ovens the best in their class.Thanks

[@joeyc8622]

Had the same design in Australia for over 10 years, after. A few cooks you don’t need a thermometer or the peep hole... Pizza is an art not a process.

[@DA-jw6nm]

fail. 60-90 seconds. no holding up to heat top. you can keep this oven

[@jjep23]

ask any pizzaiolo, you sometimes have to adjust how you cook. Holding the pizza above the base cooks the top when the base is too hot. Standard practice.