Gigantic 25“ Pizza in Dobner’s incredibl rotating pizza oven on busy pizzeria evening

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#carinthia #helar #dobner #bigpizza #pizzeria #pizza #pizzadough #monsterpizza #gigantic #epicpizza #megapizza #gigapizza #familypizza #woodfired #pizzaoven #pizzaiolo #villach
Yeah guys!
On this years holidays in Carinthia / Austria right next to the Italian border I happened to discover a Pizzeria called "Dobner" Restaurant and Pizzeria that is a real highlight! The Restaurant belongs to Peter Dobner who runs the house for more than 30 years now! Klausi and Sande manage the Pizza show there brilliantly! The whole team is awesome!
When you enter the Pizzeria the smell from all their fresh ingredients that they get directly from Italy and local farmers in Carinthia is mindblowing!
They've got an incredible pizza oven from a company called Helar located in South Tyrol/Italy! This is the greatest oven I've seen in my life! The amazing thing about this oven is, that it is wood fired and is equiped with a rotating tablel - that seems to be very unique. Usually such units are fired with gas only but this one get's the real wood fire going with a rota table!
Check out the Pizza output they have here with this 120 cm pizza stone diameter. Incredible. it even features a deck temperature control that I read @313°C or 620°F once.
The most amazing thing was the 25 inch Monster Pizza that the two Pro Pizzaioli Klausi and Sande were about to make when I started the video! Many people can make big pizzas bit a big Pizza of such quality is just very rare to get! The one shown here is their famous "Pizza della casa" with ham and pepper sauce, oregano, pepperoni, cheese and tomato sauce.
Their dough is a 65% two day fridge fermented one with an Ebetaler Bäcker Spezial type 700 flour (little more gross as type 00 flour) that makes a very crunchy crust and soft inside (they use semolina to dust the pizza dough) - it is some how Bari Style made with the rolling pin and tastes fantastic - I'll give this try once as well! I assume that the oven deck temperature is about 320-340°C or so.
The restaurant:
www.pizzeria-dobner.at
the oven:
Helar Trafojer Roto Pizza (just outer space 🪐)
www.helar.it/en/holzofen-mit-...
flour
Ebenthaler type 700 (a little more gross as typo 00) ‘bäcker spezial‘
shop.transgourmet.at/index.ph...
m. pages/category...
Pizzaiolo:
Klausi & Sande (really Pros!)
If you're interested in rotating Pizza stones check out my rota pizza stone hack for any steel pizza oven here
• Easy DIY E-Power pizza...
or the hacked Koda 16 spinning Margherita Pizza video here
• Hacked Koda 16 spinnin...
Our famous Pizza dough blues
• The Pizza Blues 🎶 - Pi...
Check out my review of the Valoriani Baby 75 here (that is less pro as the oven shown in this video but quite good for home use)
• Valoriani Baby 75 gas ...
Credits:
The video content is filmed by hinzes'news with the consent of Peter Dobner, Klausi and Sande.
All rights reserved (c) hinzes'news 2021
0:00 Welcome
0:20 The oven
1:13 small pizzas first
4:15 loading hard wood into the oven
5:56 The big pizza
10:15 loading the big one into the oven
10:47 switch on rotating table
13:30 bottom check
13:50 semolia dough prep
14:10 The big box
15:00 Get it out!
15:30 My "Neapolitana"

[@sidneyhoffmann4797]

I want it all and I want it now😋🤘

[@hinze55555]

hey I usually do not comment my own videos but this rocks so much 😎🤘Thanks again to Peter Dobner and his fantastic team and Klausi and Sande who rock the Pizza show there at Dobner‘s Pizzeria in Villach/Carinthia/Austria - It‘s so close to italy - the spirit is even there….

[@SpartanHG]

The only thing that upsets me it's the rolling pin haha

[@hinze55555]

some like it some don't :)

[@J4M1983]

Me too. But I was expecting that, as I saw the first pizzas. But I think it will taste anyway

[@tommyflair]

konntest du zufällig mitnehmen welchen Boden sie haben im Ofen? die Apparate liegen ja gefühlt recht lang an Ort und Stelle

[@hinze55555]

Hey moe! ich befürchte das wissen die selber nicht :) er ist sehr dick… wird man wahrscheinlich bei der Firma helar erfragen können. sicher auch so eine eigenentwicklung wie bei Valoriani oder so… die große pizza ist 7-8 min drin gewesen… die legen sie (genau wie die calzos) in die mitte… dort dürfte etwas weniger hitze sein. Auf dem Temperaturdisplay stand 313°C als ich es kurz im Bild hatte. Die kleinen legen sie zwei drei Minuten am Rand hin - das dürfte vom Mehltyp und von der kochzeit 2-3 min mit der Temperatur gut hinkommen. Am schluss vom Video heb ich meine „neapolitana“ an und du kannst den Boden sehen - echt gut gelungen. Für mich war echt auch überraschend, dass das 700er Mehl das so wegsteckt ohne zu verbrennen - dürfte also alles in allem Top sein auch vom Stein her! LG aus Kärnten!

[@josegomezgil1924]

4:51 how hot you think the oven was? what kind of cover is this for the big calzone?

[@hinze55555]

I noticed that there is a thermometer that shows the deck temperature - when you take a look at the instruments below the oven door… This said 313° C once - from the cooking time of of the pizzas and the flour used that seems to be quite accurate … they used strong aluminium foil to cover the Calzones that they do not burn on top… a better view on it @5:46 - a pizzaiolos paradise 👍 I wanted to join ‘em immediately but it was just too busy with 5 orders per min or so…

[@josegomezgil1924]

@@hinze55555 You have made an interesting finding in the pizza world! Certainly it takes a feat to pull such gigantic pizza from a wood oven, such an spectacle! ... Thanks for the details and for sharing!