How to Turn On a WOOD-BURNING PIZZA OVEN for the first time - DELIVITA REVIEW

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👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
IN This video i show you another real good review and unboxing of the smallest wood burning pizza oven, this oven is from Delivita is a real nice company, also i show you how to fire up a wood burning oven for the first time, and i want to let you know that i personally contacted them on instagram and ask to have this oven for review because it looks so nice and well made, well now you need to see the review and what comes in the box, after please share and subscribe :)
Here is the info for this oven if you are interesting
you find the oven here: www.delivitaus.com/
DeliVita ovens are made of fiberglass and weigh just under 70 pounds.
Patent pending insulating heatproof handles & oven base mean they can be positioned anywhere, on anything sturdy enough to safely bear the oven weight. Perfect for urban balconies, gardens or on the go!
This is Authentic wood-fire cooked pizza ready to eat in 60-90 seconds.
Outdoor use only.
Arabic:
في هذا الفيديو ، أريكم مراجعة جيدة أخرى جيدة وإلغاء صندوق أصغر فرن بيتزا يعمل بالحطب ، هذا الفرن من شركة Delivita هي شركة لطيفة حقًا ، كما أريكم كيفية إشعال فرن الحطب لأول مرة ، وأنا أريد إخبارك بأنني اتصلت بهم شخصيًا على instagram وأطلب منهم مراجعة هذا الفرن لأنه يبدو لطيفًا ومصنوعًا جيدًا ، حسنًا ، تحتاج الآن إلى الاطلاع على المراجعة وما يأتي في المربع ، بعد يرجى المشاركة والاشتراك: )
إليك معلومات عن هذا الفرن إذا كنت مهتمًا
تجد الفرن هنا: www.delivitaus.com/
أفران DeliVita مصنوعة من الألياف الزجاجية وتزن أقل بقليل من 70 رطلاً.
مقابض عازلة للحرارة معلقة براءة اختراع وقاعدة فرن تعني أنه يمكن وضعها في أي مكان ، على أي شيء قوي بما يكفي لتحمل وزن الفرن بأمان. مثالي للشرفات الحضرية أو الحدائق أو أثناء التنقل!
هذه بيتزا أصلية مطبوخة على الحطب جاهزة للأكل في 60-90 ثانية.
الاستخدام في الهواء الطلق فقط.
Spanish
EN Este video les muestro otra muy buena reseña y unboxing del horno de leña para pizza más pequeño, este horno es de Delivita es una compañía realmente agradable, también les muestro cómo encender un horno de leña por primera vez, y yo Quiero hacerle saber que los contacté personalmente en Instagram y les pido que revisen este horno porque se ve muy bien y bien hecho, bueno, ahora necesita ver la revisión y lo que viene en la caja, luego por favor comparta y suscríbase: )
Aquí está la información de este horno si eres interesante.
encuentra el horno aquí: www.delivitaus.com/
Los hornos DeliVita están hechos de fibra de vidrio y pesan poco menos de 70 libras.
Las asas y la base del horno aislantes a prueba de calor con patente pendiente significan que se pueden colocar en cualquier lugar, en cualquier cosa lo suficientemente resistente como para soportar el peso del horno con seguridad. ¡Perfecto para balcones urbanos, jardines o en movimiento!
Esta es una auténtica pizza cocinada al fuego de leña lista para comer en 60-90 segundos.
Solo para uso en exteriores.
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
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● MY PRODUCTS USED TO MAKE PIZZAS
•DOUGH BALLS BOXES: amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
•PEELS: amzn.to/35HDYd1
MY pizzeria WWW.PIZZAPROVAMI.COM
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
Please comment below if you have any questions
Music: www.bensound.com/royalty-free-...

[@vitoiacopelli]

Tell me what was your main problem with wood burning ovens ?

[@kit2130]

I wish I had one to have a problem 😆

[@JTCFC1]

I had a wood oven before I switched to my Koda 16. Wood is too much fuss. Also if you're only making one or two pizzas you have to burn a lot of wood and it becomes expensive. Gas is much simpler and cheaper for a typical family pizza night.

[@jaydee6268]

Ha! My biggest problem with problem with wood burning ovens? It’s the dough! ;-). Which is why I love your channel and why I am certain to buy your book. Assuming it has something about dough in it. Seriously, your channel is such a breath of fresh air on YT. How can I help but smile whenever I receive a notice of a new video. I hope you and yours find the US in general and LA in particular welcoming and wish you only success.

[@DHLO]

very expensive

[@michaelm077]

Wood as great as the flavor is can be a pain, I went with the Ooni Pro with the propane burner, gets to 950 degrees and makes a pizza worthy of Maestro Vito’s approval. Pizza is Life.

[@blackstars3720]

Vito you don't have to explain anything, anyone who doesn't like can move on, people that can't appreciate free lessons don't get to make demands; We your true followers appreciate all your lessons 🙏🏾

[@pjbrewer56]

Pay no attention to negative comments. You are the best! Your pizza-making skills have changed my pizza life!

[@hatemnashed2720]

You are right Vito , your videos are really a great explanation and description for making pizza and using different ovens, it is a great help.

[@scottspaulding7965]

LOVE YOUR VIDEOS. I was chasing how to make great pizza at home for years without any real good results. you taught me so much. everyone begs for me to make them pizza now. I experimented and put my own touch and twist on it now because of the confidence and knowledge you gave me. Grazie

[@papatono875]

hey maestro thank you for all you show us thank you for sharing all you knowledge about pizza really help a lot especially in this time when we want to cook something good for a family's thank you so much

[@koongfu00]

Vito most of my knowledge is thanks to your videos. I always recommend your channel to friends that want to learn how to make good pizza. Please keep up the good work!

[@r1982moreno]

Thank you Vito for your endless help making pizza

[@barryroberts9302]

i think you are great please keep the vidoes coming. we do appreciate you and your knowledge. xx

[@pierodenun]

Your number 1 in my eyes .I have learnt a lot from your videos. Keep up the good work

[@roccosdough]

Thank you for your Passion Maestro !!

[@wyzadyza]

Hey Vito. Thanks for your great content and autentic italian workmanship. Love your videos and already have poolish ready for tonights pizza 🍕

[@axelstenmann9712]

Vito the audio quality is perfect. Good job man. it sound s very professional!

[@juancarlosdjlosquintanilla8294]

Good Morning from NYC. Thank you for this great video.. I Just got one delivered and after watching your videos I feel pretty confident on cooking pizza today.. Keep up the great videos. Im definitely a new fan. gracias amigo!

[@andrewm8952]

Greatest channel. Vito. You're awesome. I've followed the videos and am making the best pizza now ever. I even ordered an oven

This is the most beatiful kitchen equipment I have ever seen

[@karenlewkowitz5858]

Passion is Gold of the Soul! Pizza feeds the Passion!

[@delivitaus1716]

We want to sincerely thank Maestro Vito for his review!! Also- to all of you for watching! There are a few comments on price. It’s important to point out that The DELIVITA Wood Fired ovens are 100% hand crafted. Each individual oven takes about 5 days to create to very high standards of authenticity. There are many options for people to choose on the market of course! And every oven is not for every person or situation. They are also all VERY different in what cooking experiences they provide in addition to differences in materials, quality, longevity and craftsmanship. All that said, the DELIVITA oven has won countless awards in England and Europe. Many DeliVita cooking videos for pizzas, steaks, chicken, fish veggies... even pancakes! can be found right here on youtube! Thank you to all, once again, for watching! Please feel free to contact us if you have any questions! 🔥

[@vitoiacopelli]

Thank you 🙏

[@ToesCapuano]

These ovens look incredible. I hope one day you can offer a gas option. With the smaller footprint of the oven, it only makes sense to add a gas burner on the back side. Awesome design work by your team, I love the color options, and the pricing is perfect.

[@sperrinknives7959]

I bought one recently as i had used one before and i couldnt be happier with it. its solid, good looking and cooks a great pizza. sure there are smaller more compact ovens out there but this oven is is a premium product. if you have the cash, get one

[@muzzykolip]

Far to expensive for England. You can buy a duel fuel Gozney Dome for less money and you can fit 2 pizza at a time. I have the Gozney Roccbox. Duel fuel and its awesome for only £400. Your pizza oven looks and performs amazing. But it’s to expensive

[@muzzykolip]

Far to expensive for England. You can buy a duel fuel Gozney Dome for less money and you can fit 2 pizza at a time. I have the Gozney Roccbox. Duel fuel and its awesome for only £400. Your pizza oven looks and performs amazing. But it’s to expensive

[@kurtak9452]

Great review Vito! I really appreciate your channel....I make some awesome Napoli pizzas here in Alaska thanks to your lessons.

[@ranlfg]

Marvelous Oven, thanks for the video

[@tadroid3858]

Sweeeeet!!! What a beautiful oven!

[@blockhead3654]

You helped me not buy pizza any more. I just make it . And it is awesome. Thanks

[@vitoiacopelli]

That was the goal

[@timiibadrievich1301]

Yes indeed! Best pizza channelllll 😊

[@popeyeyankee5477]

I freaking love this guy!!

[@indianrose1350]

You are a master of pizza. Greetings from Spain !!!! 🍕🍕🍕🇪🇸🇪🇸🇪🇸🇮🇹🇮🇹🇮🇹🍕🍕🍕

[@tommanning7337]

Very nice review 👍🏻👍🏻

[@wandcamilo3989]

Salute! Nice that you're bringing the culture to California.

[@roccosdough]

Amazing Video Maestro !!!

[@vitoiacopelli]

Grazie my friend

[@ReynaldoJAbreuR74]

Vito, big fan here living in the UK. I've been using your home poolish method for three batches (I make pizza on Fridays every 2 weeks ) and I'm still learning, but every time they come out better than the previous one and way better than I used to before knowing. Am using a home oven pizza stone, but waiting for the delivery of a gas powered oven - also thinking about making a custom table like you did in other video. Grazie mille, maestro.

[@fmata5]

$2,400 is a little outside of my pizza oven budget. Maybe time to build a Gym Ball Pizza wood oven! Vito you are a master of your craft and your passion is contagious. 🍕

[@kouadikjonas2342]

i really appreciate ur videos Chef . From Algeria. 🇩🇿

[@michaelconstantinou9121]

It looks awesome

[@fredslayton]

Vito Iacopelli=Pizza Maestro!

[@namodio12]

Love that color!!!

[@alanjenkinson7812]

Vito i made pizza with your poolish recipe last week and it came out really well. I had to work it a bit more because it was a little dry but next time ill add a little extra water. I also used your suggestion on freezing individual portions and this weekend i will use that dough. I have an Alfa 5 Minuti wood fired oven and that too can make the base black. I think its better to cook cooler for a little longer. Keep up the good work and tell us about your book!

[@Patriot-up2td]

Vito, I want to personally thank you for all your work on this channel. I’ve enjoyed making delicious homemade pizza for many years, but I have learned so much more then I ever knew just by watching you. Like a lot of cooks, I learn best by watching other cooks work their craft. Your many years of experience is just a vital treasure to a cook like me. I weigh your advice (do’s & don’t’s), take note of your ingredients and the brands you use, and watch your techniques very carefully. It is also a wonderful thing to share in your family and history. You continue to be a blessing to me and my family (especially at dinner time), and I am just so very grateful to you beyond words. I hope you realize that there are many viewers like myself who come here to learn from you, folks who desire to take their pizza making skills to the next level, and who come away with such a wealth of knowledge because of what you do. If this was why you originally launched this channel, then speaking for myself, I say that this is a great success! I look forward to more videos in the future, I thank you for them, and I wish you and your wonderful family all happiness in the world. Blessings my friend. - Kevin in NH

[@RanjitSingh-ie6ju]

Well try sir. Thanks for your honest feedback.

[@billalmalki5713]

Thank you for the video

[@michaelm077]

Maestro Vito, furgettabout the negative comments, your channel is fantastic and as I’m sure you’re aware, the internet is full of trolls and stregone, keep making videos and as you say “Pizza is Life”. God Bless.

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌹🌺🌸💐👍

[@everettmellish]

Yes, I would have gone for the same color!

[@shalev1301]

Vitoooo! I can’t wait!

[@emanuelepetaroscia5283]

Ciao Vito saluti da bari sei un grande

[@catherineiselin]

You are just great, I would not be concerned by anyone making negative comments!!!

[@ChuckNorris-bf5cj]

I would only be concerned about negative ones cause they are th ONLY ONES that make one improve. Don't be a pussy a face some criticism - it'll only make you better.

[@catherineiselin]

@@ChuckNorris-bf5cj Only if the criticisms are made by someone who knows better and is articulate, that is. Of course one agrees. But one also must appreciate and be joyful if the public is sensitive to the great, and professional content a person offers for free to a larger audience.

[@vitoiacopelli]

Thank you

[@ChuckNorris-bf5cj]

@@catherineiselin totally agree

[@thomasschafer7268]

First point. The price. 1500€ are you joking. Burning with wood.

[@tanyatoki7967]

😎👍🍕Maestro Vito in the house.

[@Patchworkdaddy007]

Favorit words: Little by little Outstanding

[@ClericalConsequences]

Boom boom boom 🤣🤣🤣

[@truthspotter1758]

PMOOMF!!!! One shot.

[@samiglasgow9629]

And: Wow Take a look!

[@edensnoward3169]

Take a look! Crounchy

[@patrickfichtner1600]

Soft and craunchy at the same time

[@rayclark6596]

At 14:34 you say 900°F on the bottom and 800°F on the top and it cooks in 60 seconds. That's a whole new world for most of us. My electric oven only gets to 415 (using a heat gun like the one that you used) and usually 14 - 16 minutes.

[@arnoldestrada8583]

I made pizzas with my nieces and nephews using your original recipe video. Pizzas came out amazing. I never made pizza before and we learned together. I got about 10 pizza doughs. My favorite Pizza is 786 Degrees in Sun Valley around the LA area. They make Neopalitan style pizza. Have you been there?

[@sweettsrichards4335]

Hey vitto, you are my favorite 😌

[@jamesgretsch4894]

That's nice.

[@XAnimazingX]

I have a pizza party inner dimensions 600x600mm( 23.62x 23.62 inch) and that is the minimum for me. But this oven really looks beautiful!

[@uraorojiansangbarani1973]

Nice beast🍕

[@spintrap]

Thank you chef for this video. It was a video with a lot of detail. However, I would have liked to have seen you make a second pizza to convince me that it was possible to make one that was not burnt. I remained on my "hunger". Having said that, it is very beautiful and it is possible to see the attention to detail of this business.

[@delivitaus1716]

We ❤️ maestro Vito and are thrilled he wanted to review and try our DELIVITA Wood Fired Oven!! We love his passion AND his honesty! We also look forward to seeing a second (or third;) pizza! ...this time, with the cooking fire at the back of the oven (once preheated) instead of the side. This is how our oven was designed to cook evenly and maintain desired temperatures with minimal use of hardwood. He also did, honestly, point out in the video that he did not look at the instructions or watch our videos prior to use - so the next one should meet, if not exceed, his standards as a lifelong Pizzaiolo 🔥❤️🔥 there are many DELIVITA cooking & use videos on KZbin right now - created by the founder of DELIVITA in the U.K., Joe Formisano. Check them out! Thank you for watching!

[@spintrap]

@@delivitaus1716 Vito is not the only one making this mistake. Many do not read the instructions or read very little. I am far from being an expert but when I saw part of the dough almost touching the embers I knew the result before the end. It must be said that the oven is small and it is certainly necessary to follow the instructions. That said this oven is beautiful. Vito should make a "part two". After it will be easier to judge the result.

[@efisioscalas9033]

Vito prova il fornetto "il lillo extreme", elettrico resistenza da 1.500w (se non sbaglio), supera abbondantemente i 400 gradi e costa poco 170€! E progettato apposta per le pizze! Per i tuoi spettatori è sicuramente l'ideale!!

[@robtome2563]

Lekker 👍👍👏👏👏

[@xmas4203]

It's a matter of space. If you're in a condo with a patio, it's well worth the extra cost. But I'd for sure make and maintain a smaller fire.

[@geirose]

Hello Vito. I am a big fan of all your videos. Following you from Norway. I learn a lot, it is soo much interessting. I also really enjoy the happy mood in your videos. So i have to thank you. You have been a big reason for me buying this brand new Ooni Pro oven that is standing in my livingroom. Waiting for more comfortable weather to bring it our camping place and try it there. I have been looking at many reviews of the oven. I notice the oven is a bit vounerable to wind. Do you have any suggestion of what is the best angel to place the oven against the wind. Greetings from Geir,Trondheim/ Norway.

[@diegomilesi4825]

Ciao Vito could you share more information about pizza ovens... generally!!! the way they are build in Napoli the ratio door to cooking surface and size and shape of the dome

[@EveryOtherDayWoodWor]

Nice

[@BenHittingGreens]

Hey tom segura and bert kreischer are looking for really good pizza. I mentioned you were the man when it comes to pizza 🍕

[@NuclearSoda]

Please do a video on how to use wood with the Zio Ciro Mini. Thanks!

[@excatholicatheist]

I have an Alfa 5 Minuti. It works great! my issues are with dough, not my oven.

[@VinnyGjokaj]

Beautiful little oven, I would love something like that but no vent is pretty interesting. I was thinking about making an indoor kitchen pizza oven and I would’ve thought about this as a possibility but I just think having no vent would always have smoke in your face and it’s going to become black very fas

[@delivitaus1716]

The DELIVITA oven is designed to hold heat and cook with minimal wood use, with the cooking fire placed at the back of the oven (not the side), any cooking smoke flows along the top of the interior dome- then out the top of the front. Never touching the foods. There is a venting accessory that easily sleeves over the front of the oven for indoor installations. The best part is- you can still remove it at take it outdoors if you like.!

[@scottspaulding7965]

I would love for you to review the Clementino Hybrid. it's very affordable so I have my doubts. but seeing real use review form dealers it looks like a great bang for the buck oven. But I only trust your reviews

[@whatdoyouknowkid]

Try a big green egg ... it’s the best and easiest and you can use wood too

[@11bwoods]

Amazing Oven. Perfect size. But very expensive

[@delivitaus1716]

Thank you :) if it were only a ‘pizza oven’... but the DELIVITA wood fired oven does everything your grill, smoker, and kitchen oven can do.... and more! Because it has a way of ‘gathering’ people and making regular drinks meals more like an ‘occasion’. Pizzas, meats & veggies. With the oven door, smoked foods & fish to baking desserts & breads. Entirely handcrafted with no ‘parts’ that may fail. Designed to be with you a lifetime 🔥

[@mickmason8210]

Vito try some edil planet forni and tell your opinion, by the way you're the best pizzaiolo

[@firuletecosmico962]

Vito can you make a video about different flavours of pizza to do at home? Apart from margerita

[@kreemaahmlaamhahm5866]

Hey Vito, I’m loving your review videos for ovens an stuff, I think you should should try out this oven by breville, it’s called the “breville pizzialo” it’s a little countertop electric oven that gets up to like 700 degrees

[@MrJusmobile]

JUNK

[@cypriotflare]

I noticed you used slim hardwood kindling to get the fire going and topped it up. Does that mean you font need to use larger hardwood logs with this oven? What specific kindling is used in the video? Thanks

[@cemkara1075]

Hey Vito What do you think about moretti forni neapolis or izzo forni? Wgich one is better?

[@XAnimazingX]

Btw I wonder if you ever going to revieuw the gozney dome when its coming out!

[@vitoiacopelli]

Yes is the way to me to have the review

[@DAVIDMG42]

what a price!!!amazing, no thermometer to go at 400C? Beverly hills price 3850 usd

[@michaelbidegain6913]

Vito Thanks for sharing and I must agree this oven is too small for me and wood burning is extra time, based on your opinion which type of oven do you prefer, Wood, Coal or gas?

[@vitoiacopelli]

I personally love the ovens that are gas and wood options

[@sushilbhogar7215]

5:05 need to join GYM😀

[@AveiroDan]

$2450 ???? I would have guessed $750 tops for that tiny thing.

[@hassankhan]

WOW! Thats expensive. I will go with Bertello at ANY given day! 💕💕

[@cougar231000]

Lol what? For 1500 you can buy an actual 4 feet wide wood oven, shipping included!

[@truthspotter1758]

$2450 is the price for this tiny oven???.....It cost maybe $150 to manufacture. Very nice profit.

[@delivitaus1716]

@@truthspotter1758 while it is nice to imagine that type of profit, it’s simply not the case. Respectfully, it’s important to say that DeliVita is not a mass manufactured oven. Each one is handcrafted in a meticulous process that takes 5+days. The authentic clay interior is hand troweled to the insulated fiberglass shell. DELIVITA is family founded and created . The oven front is marine grade stainless. How big does an authentic oven need to be if it cooks a pizza in 60 seconds (as you saw), steaks (4 at a time) in 5 minutes, fish for four is 3 minutes. The size and mobility intentionally designed to move around your yard and retain cooking temperatures with fuel sustainably as a DELIVITA priority. Recently, we cooked for a small event of 45 people ....with one oven. Design and functionality do matter ...even more than size.

[@geodes4762]

Nice looking oven but priced way out of site. Don’t care how long it takes to make. It is supposed to be a practical cooking utensil not a “work of art”. My $650 Roccbox has more room, a gas as well as wood burning capability as standard items and cooks a pizza in 90 seconds. Good review by Vito by the way!

[@everettmellish]

Portability. I’d rather not have ALL the fun pizza parties at my house ALL of the time. (Sometimes guests just don’t know when it’s appropriate to leave...3 a.m.? hahaha) Spreading the ‘Love of Pizza’ around to different locations would be wonderful.

[@jaydee6268]

I have kettle pizza ring, and stone which is fairly portable so long as the people you are visiting have a Weber type grill. Not a perfect solution but something. That said, I don’t mind being the home of the pizza-que.

[@philipsmith6424]

Please do a show on all the different yeasts available at the grocery stores ?

[@lucachieli8785]

Ciao Vito, carino il forno MA penso che sia troppo piccolo , poco spazio di manovra, in ogni caso un saluto :D

[@monicadamiani4876]

Ciao Vito 🙋🏻‍♀️

[@tinuccioarpione9877]

Con questo ci fai la pizza affumicata😆😆

[@roccopolifrone8024]

It’s expensive.....$2500...I love my Ooni.....

[@matiasroodschild9142]

I'm waiting for your book. Your Pizzas are amazing, and I did it few times. Please sell your book on Google Books. Greetings from Argentina.

[@lookingglass5867]

Vito you should put some books on you web page with an option for Autographed copy's when the book comes out. This way I can get them and give it out to my friends as gifts.... Just a thought I had.

[@joaquinblume6306]

Please tell me, can I use the oven for baking sourdough bread to, about 260g C does it go for that temp?

[@vampyrmelchior]

Do you ever use sourdough starter instead of yeast?

[@troycummings5739]

Please do a review on Gozney Dome!

[@vitoiacopelli]

Is coming

[@fieteferrum3441]

Hey vito, do you remember the brand of those pizza scissors? Keep it up ✌️🍕 Fiete

[@jkuntz67]

his asking you a question ?

[@jacquesmertens3369]

Instead of a book they should include a voucher for a 2 hour master class with Vito.

[@vitoiacopelli]

Yessss

[@hinze55555]

Hey Vito! I think we all really appreciate your pizza love and passion! I think you need to go the straight wait if I may say this… In your last comment for the 400,000 subscribers you shouted out a big thank you to your sponsors and somehow if you in this video say that your channel is not going to be commercial ... does that fit together? I think nobody is going mad if you say that your channel is commercial I think everyone just deserves to know which kind of content is sponsored and which is not… Just a few honest words… 😉 thanks and keep it up! Hinze

[@vitoiacopelli]

My friend this channel I repeat that is NOT COMMERCIAL! when a video will be pay from the sponsors I will tell that in the beginning. As now no one pay me for sponsors the video. The sponsors are for other project that I’m doing but not KZbin Hope this was clear and understandable;0) after all thank you

[@hinze55555]

This is a straight statement I’m sure everyone will appreciate! Curious for what’s coming up!

[@lenabar-maor8886]

Dearest Vito, my number one chef! I need your help. Two years ago, i traveled w my 84 mother in Italy. My mother has celiac. We stopped in a small village and entered a pizza place. Geuss what? They had gluten free pizza!!! She was so amazed, and it was rhe best dough too! Can u please give us a gluten free dough recipe? I would love to surprise her. Thanks, love all your posts and u❤️❤️

[@vitoiacopelli]

Yes you know what I will make a new video just this week and post it next week ;0)

[@guyzeevi2005]

@@vitoiacopelli you are incredible and so nice

[@lenabar-maor8886]

@@vitoiacopelli u are the best!! Love ya!❤️❤️

[@Kaldurahm1]

@@vitoiacopelli What a legend. Humanity and respect. Marvelous.

[@peterthomas5792]

Too hard to control a wood-burning oven that small. it's either too hot or too cold.

[@minaferidani6511]

Hey Vito, i have a question. Do you know how i can take off the wetness in my brick oven ? That happaned because of the rainy days. So do you have a tip ?

[@vitoiacopelli]

Mmm not sure what exactly is Is inside or in the outside

[@pizzatime2364]

Which one the best over wood oven r electronic oven iam from India I don't no English single word u tell sir

[@sanchezton]

Vito, I have the Pizza Party you have in the back but i cannot seem to find the adaptor to make it gas. I bought it 3 years ago but they didn't have the gas option for the Pizzone (the bigger one). Pizza Party site doesn't seem to have it. Can you point me where i can find it. I really like that oven and gas would help on days that i want to fire it up fast. Gracias!

[@chrislee8563]

You can add a removable gas burner if you can DIY. Check out the thread “Next Best to a Pizza Party Passione?” in the pizzamaking forums

[@bixai]

Hi Vito, I have a question, after my dough has risen 72h in the fridge, how many hours should I let it rise for a second rise outside the fridge before doing the pizza, thanks and great video as always!

[@hassankhan]

Which dough are you making that required 72 hours???? 🤔🤔🤔 The poolish only needs 16 to 24 hrs in fridge .... then a couple of more hours on room temperature after making the dough balls.

[@bixai]

@@hassankhan Thank for your message, well not with Poolish or Biga, just a "normal" Neapolitan dough with yeast water flour, you can let it rise from 72h to even more, the dough is than more digestible and flavourful, but it's just the first rise, once it's out of the fridge and after making the ball, begins the second rise, but like you said, I also thinks it's a couple of hours

[@alexakrivos]

i have the g3 ferrari (130 euros) and people consider me a pro😁.but yours,these ovens are the beginning of a little restaurant hey vito.i mean when you think of it as a business investment and not a home equipment.

[@gasparegiacalone3240]

I have this. Can you give me some tips and your recipe?

[@alexakrivos]

@@gasparegiacalone3240 vito's my man in the recipe business.the oven is self-explained mate.

[@gasparegiacalone3240]

@@mestizoboy yes the g3 ferrari

[@alexakrivos]

@@mestizoboy oops sorry fixed it,yes g3.for it's price i think you cannot find anything better.

[@jellybean5989]

May I know what kind of wood you use? I used lychee wood that is very difficult to light up :(

[@hossam181v7]

Hey Vito i want a ramake of the regular ingredients pizza cuz this is what i can get here 😂😭

[@billalmalki5713]

Hi master

[@vince1102]

You should try the ooni Karu it is smaller and cooks with wood it’s really good

[@jacquesmertens3369]

It's an overpriced, overhyped steel box with a glorified gas torch inside.

[@mikolajtroszczynski3717]

@@jacquesmertens3369 the oven Vito used in this video is probably about £1200... Ooni Karu is about £250 pounds... Which one is overpriced again?

[@jacquesmertens3369]

@@mikolajtroszczynski3717 You cannot compare the ovens. They are in a different league. I'm not comparing them. I'm only saying that the Ooni is overpriced. Even at 250 GBP it's still too much money for few metal sheets and a gas torch.

[@mikolajtroszczynski3717]

@@jacquesmertens3369 I Well, I could maybe agree it's slightly overpriced, but definitely not grossly. I think you don't include any labour or production costs in your calculations. Anyway, seeing as the ultimate point of these ovens is to be able to cook pizza at 500 degrees and get decent results (and judging by the results seen in this video I can definitely achieve something similar with an ooni oven) then the price seems adequate. Sure, you can probably build your own oven for cheaper (probably not much) but for someone who doesn't want to do that, oonis are a decent option at that price range. I guess I'm sounding like an ooni salesman, but I'm not one, I just own one of them and I think that your criticism is a bit of a hyperbole. Peace ☮️

[@albosecutitytec350]

@@jacquesmertens3369 This kit is almost 3000 US$. This is insane price.