How to use wood fire Pizza oven with Massimo Nocerino

[@RBurwell]

Excellent video. That pizza looks delicious! Controlling the temperature looks like a real skill.

[@Viva_la_natura]

Watching you make pizza is like a meditation. I zone out watching these videos.

[@MsLincos]

Thank you Massimo, i learn a lot from you. I really, really want a woodfired oven since 2 years. I'm still making Pizza in my backyard in a Kamado oven and a self made fire oven from bricks. As a wise man told me once... if you can't get a good Pizza from a bad oven, you never get a good Pizza from a professional oven. It's coming...🙂

[@layzy24]

awesome tutorial and in depth explanation. now if only you could've shown us your oven when its filled to the max with pizzas, maybe when its busy so you can show us how you rotate your pizzas when its very tight space.

[@emmanuelp.8730]

Teacher , i admire your job! Greetings from kos island Greece.

[@tomarmadiyer2698]

That oven is breathtakingly gorgeous.

[@egolifeheaven]

Gracie Kellie, signor! I feel ready to use one and start a ristorante. Now to find beeche and ash wood and organic starter.

[@paulb78]

Excellent video thank you, the pizza looks delicious. The black on the walls is called soot, pronounced 'sutt'.

[@normandchampigny520]

Thank you Massimo ! These are great tips !

[@Romafood]

Bravissimo 👏👏 Siete veri artigiani, tanta ammirazione per chi fa il tuo lavoro

[@massimonocerino]

Grazie !!!👍👍👍

[@peetsnort]

Lovely wood beech and ash. I like to put a little silver birch to get the roll over flame. It burns quickly

[@timtim3070]

Большое вам спасибо, что поделились своим опытом. Это всегда очень ценно! ❤

[@heesface]

Thanks Massimo! Learned a lot from this video!

[@alexsm125]

Ciao Massimo, sono pizzaiolo anch'io e anch'io sardo, bello il nuovo forno

[@massimonocerino]

Grazie

[@nathan100tz]

Great tips and explanation, thsnks for sharing.

[@Testing329]

Gloria a ti,señor,por todo/ Viva Christo Rey

[@tallyrc]

Excellent tutorial y'all. Thank you

[@mrchathu97]

my favorite pizza chef

[@tauficdarwich1242]

Thank U so much Teacher….God Bless U !!!!!

[@inocenciotensygarcia1012]

Thank you for this wonderful video

[@isaacyadgar9410]

It looks great, thank you!

[@johnnickelp]

very informative video.

[@rosendofelix4052]

Beautiful pizza!

[@Patrick-rf3zu]

Massimo, when you finally got the oven at the right temperature with all the logs, do you have to keep adding logs throughout the day to keep the oven hot at a certain temperature? Love your videos!

[@massimonocerino]

Yes definitely

[@davidbridgewater1322]

I'm planning to start my Street Food Pizza with my first date in November, you vids have been very helpful one question how long does it usually take to get up to temperature and is there a brand you recommend. What do you think about buying second hand oven yes/no what to look for if buying second hand

[@massimonocerino]

Buy new oven if you can. To reach temperature needed nearly 2 hours

[@CarlRoutledge]

Keeping the base warm in my 900 diameter oven is my main issue i encounter all the time. Hopefully get more luck this summer and finally figure out how to do it consistently

[@TacPrecision]

In mine after every few pizzas I drag the coals across the floor and give it a few minutes to "recharge" the floor temp before pushing them back to the side.

[@briankays2635]

Hi Massimo! What is the organic lighter you use to start the fire? Your method is WAY easier than what I've been doing. Ice been using small sticks of ash and dryer lint and some organic blocks but it takes a really long time to get my fire started and I'm producing tons of smoke. I want to try your method but what brand firestarter blocks are you using?

[@olafmertens658]

Hi Brian, there is an easy way to prevent that smoke in the beginning. 😊 Just make a stack of logs. Start with the thicker ones, than the thinner pieces. On top a piece of paper ball and couple of wooden chips. Then lit the whole thing from top!! The stack will slowly start to burn, but with much less smoke. I promise. Additionally, the slow burning will protect your oven. Your neibours will be grateful and so will your wife! You know: Happy wife - happy life! 😂

[@swimgood3873]

Masterclass

[@cipriant7192]

Thanks for the video. I have a question. Do you ever remove the burnt ash from the oven to make room for the pizza? I end up with too much ash, which is getting too close to the pizza.

[@massimonocerino]

No only the next day I remove the ash.try to use better woob beechwood or ash woob 20% moisture and you don't have that problem anymore

[@cipriant7192]

Thank you.

[@nrolled2888]

@@cipriant7192Try oak as well. It burns hot, is efficient, and has low ash. Red oak is proffered in my area.

[@mitchellaburgess]

Thanks!

[@massimonocerino]

Thanks so much

[@ZulfatliArdiansah]

Delicious pizza

[@robertkis]

Bravo!!

[@isuzubighorn8986]

Really interesting video. I was thinking to buy a decent size oven for family use but the 2hour heat up time would make it expensive to keep in logs. Would you recommend any smaller ovens for home use ? Thanks

[@massimonocerino]

When you live uk?

[@olafmertens658]

If you use a gas fired oven it may be quicker on temperature. But you will not have that wonderful atmosphere from the wood fire. No cracks, no sparks, no smell of burning wood, ... Cooking with a wood fired oven means relaxation. Slowing down your live. Take time with your family and friends! 😊

[@brunogiacomini1056]

Hey Massimo, thanks for your videos bro ! Question: I have a mobile one as well, just like yours... Do you do towing when it's still hot or you leave it at the markets till next day once it's colled down ? I noticed mine getting cracks on the exterior walls, I reckon it's due to driving around while it's hot... Any tips ? Cheers Bruno

[@massimonocerino]

I do driving with the oven when it's still very hot.cracks in the oven it's normal obviously you need to driving slowly and avoid holes or corners during the driving on the road. I know it's not easy task

[@massimonocerino]

Which oven you got?

[@tomarmadiyer2698]

Very cool

[@tomarmadiyer2698]

This excites me. Just found the channel, first video, going to dive the catalog over the next few days.

[@Michails1]

Hallo Massimo, very good video. What oven you use witch model?

[@Abc-we4ry]

Would know as well!

[@massimonocerino]

Amobox Griffin oven 1 meters square internal

[@DrGaryGreen]

@@massimonocerino Square measurement for a round space. 😁

[@massimonocerino]

@Gary Green yes I know its round one but it's a meter more or less

[@oussamatounsi2344]

the best

[@levivalentinovideos]

Re: the burning logs, they start in the middle, then go to one side and you cook on the other side, then you move the burning logs to the other side, how often do you move them from one side of the oven to the other?

[@massimonocerino]

Depending of the setup of the stall .also o try to change often from side to side to avoid damage only one side of the pizza base

[@mohammedegyptian2527]

bravo

[@cipiatone]

Fantastic, thanks you.

[@heesface]

Hi Massimo, what is the ideal inner height of the wood oven?

[@massimonocerino]

50 cm roughly

[@zandervandenbosch4197]

Hi massimo, what happend to the other oven you bought from amobox?

[@zandervandenbosch4197]

or did you just put tiles on it

[@massimonocerino]

The previous oven was from di fiore and I sold to one of the subscribers

[@brunolanoue2423]

❤thans for your video it help a lot ❤ ...do you still have your mobile hoven to sell? ...I am in africa to botswana....

[@massimonocerino]

No my old oven it's already sold🍕🔥🙏❤️

[@braddixon3338]

How do you have such a small amount of ash after burning all day? My oven builds up a huge pile of coals when I run it for just an hour or so. If I keep adding too many more logs, then I'll run out of space for the pizzas! My oven is only around 900mm in diameter inside, so much smaller than yours.

[@massimonocerino]

I removed the ash everyday but this is the normal amount I get in the daily basis

[@massimonocerino]

You probably burn more wood than me.but I never run-out space when I work with my oven

[@goaro2007]

Whats the size for a round pizza peel for a house. ? Thanks

[@massimonocerino]

30 cm

[@ayazahmad185]

Chef I making vega 1 kg flour how much put ingredients

[@arabicgelato]

Salve, vorrei un AIUTO !. Ho un forno a legna di argilla da anni, forno di 110cm che va benone, pizze Napoli e quant'altro dagli arrosti a praticamentt tutto. Ora DEVO cambiare posto ed il forno sara da 120 Ma interamente in Raffrettario. Non ho la più pallida idea di come si comporterà il forno professionale, con pizze ed alte temperatura, leggo i pini in raffretntaria sono più delicati dei mattoni in argilla, leggo che la pizza si brucia sotto. Vorrei dei accorgimenti e suggerimenti da darmi? forse ricoprire il suolo con biscotto ? sono preoccupato e non so cosa andrò a trovare... AIUTO grazie !!

[@othmanlakhdar9744]

Price?

[@massimonocerino]

10 k

[@emocartin1]

as a pizza maker i know when is ready