HOW TO BRING UP THE TEMPERATURE OF A WOOD BURNING OVEN

SUBSCRIBE ❥ / maestrovitoiacopelli
COME FAR SALIRE LA TEMPERATURA QUANDO HAI UN FORNO A LEGNA. Metodo facile e veloce, spero vi sia stato di aiuto, condividi e lasciate un like, ovviamente vi chiedo di ISCRIVERVI AL MIO CANALE. Sta per arrivare una notizia da urlo GRAZIE!
English:
HOW TO SLEEP THE TEMPERATURE WHEN YOU HAVE A WOODEN OVEN. Quick and easy method, I hope you have been helpful, share and leave a like, of course I ask you to REGISTER TO MY CHANNEL. A shouting news is coming THANK YOU!
SPANISH:
CÓMO DORMIR LA TEMPERATURA CUANDO TIENE UN HORNO DE MADERA. Método rápido y fácil. Espero que haya sido útil, comparta y deje algo parecido. Por supuesto, le pido que se REGISTRE EN MI CANAL. Una noticia de gritos se acerca GRACIAS!
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please comment below if you have any questions
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[@carstenlorenz6578]

Man, I‘d volunteer as an apprentice if I‘d live near you! Building my wood fired oven in the garden this spring and can‘t wait to practice all I learned from your vids!

[@kicknurass2115]

Vito!!! Love the videos! How about showing us how to cook your favorite dishes in the wood oven... like a leg of lamb or a some loaves of bread... keep it up, I've learned a lot 👍

[@davidegiglio6033]

prima visualizzione!!mai successo😅 e comunque sei davvero bravo a portare il forno cosa non comune!!

[@vicentelagioia2163]

Bravissimo maerstro Vito sei un grande 🍕🍕🍕

[@teotonio92]

Nice finishing grille 👌

[@khachatourasatryan6044]

We need some smalavision here 😋🤗

[@TheChunder3]

You are my ‘go to’ pizza channel - thanks for sharing your expertise

[@tahiraakbar7737]

I have built a cob pizza oven but making 10. twelve pizzas was for whole family was difficult. After making two three pizzas the temperature of oven floor would drop. Every time to increase the temperature, I would put burning wood in the center let it burn for a while. Then move the burning wood aside clean the surface and make two or three pizzas. this whole exercise was very tedious and discouraging. After watching this video I hope that pizza making will not be that difficult.

[@NanaNana-kv3me]

It looks very delecious yummy yummy

[@Famo59]

Thumbs up 👍 Vito 👍🍕

[@anirudhsarode427]

You are awesome....

[@Jake63.]

What do you do when the temperature of the oven floor is getting colder? Do you scatter the hot ashes? I have a small (80cm in diameter) pizza wood oven in my garden and after some time and a few pizzas, the temperature drops to ~300*C on the floor

[@fidelmontoya]

Hi Brodie. The keys to maintaining a hot oven floor are #1 Thoroughly pre-heat your oven. An oven like Vito's can take up to 4 hours to properly pre-heat. 2. Keep a strong flame and #3 Allow intervals of a few minutes for heat recovery after baking a pie. If your oven is large enough, for example, alternate where you place your pies so the previous spots can recover heat.

[@emamhossain1290]

Bro I am your a big fan.... I am a pizza Maker... I want to know the perfect way to fluff up the pizza borders... Please show us a video about about that for us...

[@ermalmuka4442]

How do you stop the smoke coming out the front of the oven?

[@marcocal7915]

What temperature do you have your oven at ? whats the temperature on the bottom of the oven ? Thank you...I love your videos

[@Samson.Boedefeld]

Meastro, as always a very good Video. 🍕😎

[@elliottdebell7783]

What temps are you looking for?

[@roberthill9359]

Ciao Maestro, another fine video.. Thank You.....

[@RedsBBQandPizzeria]

VITO.... Maestro, always great info and you give the WHY and HOW... awesome! I have a question... if you have the choice of wood or marble to use to press pizzas on, which do you prefer?

[@daniel1975ish]

What happens when the stone gets too hot. How do you cool it?

[@vaporwareproducts]

Thx for the video. How long do you “heat” the wood before putting on the fire? Thx,

[@salvatorearria4026]

Vito, Sei Grande, Ho appena comprato un Alfa Ciao. Pizza in 90 secondi, ma non mi cuoce bene il sotto. Come si fa? Faccio riscaldare per un ora..400-500c. Uso la tua pasta, 70% idrazione. Dammi una mano se puoi. Grazie..Vai cosi che sei forte.

[@jeewaniathukorala5253]

Hi I love your videos , give us new one,

[@hadjesti]

Hey vito, thanks for you videos. What brand of oven are you using for your restaurant and how many pizza can you bake at the same time? Ciao Vito

[@markvecchiarello4169]

Vito, did you mean too keep all the ashes away from the wall to create a better air flow?

[@geol1936]

I believe Vito was stating to keep air/space in between the burning wood pieces and the embers. This air helps them burn.

[@doronby]

What is the ideal temperature of the stone surface ?

[@htkoronald]

What type of wood is the best?

[@vitoiacopelli]

Olive or orange

[@lawrencelawrence1045]

I think I almost finish all of your videos🤣and......something may sounds crazy to be ask...... Could I have a try on working in your pizzeria. It would be awesome! Haha🤣🤣🤣

[@nuhaalani2154]

Yummy I love pizza

[@SolidMikeP]

What temp!?!?!!!?

[@shyambiswas7352]

How to make woold oven

[@kevinkretzschmar101]

my dough wouldn't stretch out Sunday and it had gas when i took it out of my dough container. How can I fix it?

[@fredichon]

Interesting tips. I sometimes wondered why some of my 🍕broke. Must have been the low temperature of my stone and too strong a flame on top. If I remember correctly you once said that you should always turn the pizza on its spot. So aren’t pizza that are moved in a different spot too crunchy?

[@fidelmontoya]

Hi fredichon. The main reason for turning the pie on the same spot is to prevent burning the bottom. As soon as the cold dough hits the 850° floor, the temperature drops considerably and this ensures a balanced bake. If halfway though the baking, you place it in a new 850° spot, the bottom will overcook/burn before the top is finished. Occasionally, pizzaioli will compensate for oven floors that are too hot by finishing the baking off the floor while continuing to rotate the pie. Hope that helps!

[@fredichon]

Fidel Montoya Thx!

[@anglanijulien5449]

Hi Vito, I'm French and I do not understand what you're saying. can you do a subtitling so that I can translate? Otherwise, congratulation you are a master and you make me want to become pizzaiollo. kisses from France

[@cjaquilino]

There's a close captioning button in the corner of the video that translates

[@sigfunaris]

Simò, u tartuf! Mena uagliò

[@stefankeller763]

ciao Vito , quando accendo il forno esce una quantita assurda di fumo come mai?

[@san5a89]

vito c ho un forno a legna a casa ma le pizze mi vengono tutte bianche sotto e bruciate sopra... cambio punto ma rimane sempre bianca. eppure il termometro mi dice che il pavimento è a 350 gradi. quale può essere il problema? pietra refrattaria scarsa o altro?

[@yousifyoukhana9947]

👍👍👍👌🏾👌🏾👌🏾👌🏾😋😋😋

[@linocaiazzo2268]

Italiano per favore

[@futassecretingredients810]

noooo... its wong!!! should light t wood 1-2m before 2nd round baking

[@antoniosapone4863]

Vito che marca sono i forni?

[@miksveggardeningtips2929]

Vito, I love all the pizza tips, I am now quite a good pizza maker in my own backyard myself. I have made the dough you've shown me with the fresh yeast and it's the best. I'm just wondering if I can freeze some of those dough balls and if so for how long?

[@vitoiacopelli]

antonio sapone Stefano Ferrara