Cottura Pizza nel Forno a Legna

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JoeVa on

[color=blue]Baking Wood Fired Oven Pizza.[/color]


Ecco un breve video delle mie pizzate. Buona visione!


[color=blue]Here a short video of my pizza baking in the wood fired oven. Have fun![/color]



I put the oil on the pizza before cooking.  Never seen anyone put the oil after cooking.  What is the advantage of after the pizza is cooked?  Nice looking pizza btw.

mrfrost is right. I like it uncooked because in the baking it lost most of the aroma ... this is a good EVO from Sicilia.

Ask yourself what's the advantage of baking the oil (in a oven at 450°C)? I suggest to break the rule (everyone do... maybe they are all "wrong"). Would you bake your oil before dressing your salad?

Giovanni

I'm going to try the olive oil after as you suggest.  I thought the reason for the oil was to help fry the toppings.  Some of my pizzas tasters in the photo.

Nice.

How much did that oven cost you, over there?(Quanto vi costerà quel forno, laggiù?)

Is it also good for baking bread?

Anyone?

Thanks.

About €700.

I do not suggest this oven for bread, it a nervous oven and I think there isn't any advantage (only problem) to bake bread in it. By the way, for bread baking we have a bigger one!!

Giovanni

I dare not show this video to my son or he will be hounding me to build a WFO  :-)

Looks delicious and I love the video!

Janet

It looks like you have moved your wfo and now have it set up for placing and removing your pizza's more conveniently!   Great video.  I love the addition of EVOO on the pizza for a finish..my husband always request that I leave it off of his ..I cannot understand this : )  there is EVOO on the pizza, he just can't see it :) how I love EVOO.  

Sylvia 

Great video.  Just wondering why do you keep the door of the oven closed when you can just leave it open the entire time so you can watch the pizza baking and turn as needed?   Also, since you have such a small oven, I would suggest a smaller fire during baking so you don't "char" the cheese with the black spots unless you prefer that look.  You want just enough fire give the cornicione the "leoparding" char but not the cheese.

I closed the door (not completely, on the bottom it can be left open about 5cm) because there was a damned cold wild that day, sometimes it blew just into the door direction.

About the cheese (please do not call it cheese it's mozzarella), I know but with this small oven is not as easy as it looks to have the right condition every pizza (and for some not statistic rule when you have camera ready), even more if you want to bake fast under the minute. That time was better, "leoparding" on the cornicione, but clean mozzarella (here little black spots on the mozzarella is oregano):

Giovanni

What are those square boards that you make the pizza on?

Also, what is your dough formula? What kind of flour are you using?

Thanks.

Board

The board are just made from a thin piece of plywood I use to move the pizza around, they are very efficient.
Maybe I'll record another video next week, to show how I use them. I stretch all the balls (usually 6-8) in the kitchen, the oven is outside. I place each one on a lightly floured plywood transfer board, meanwhile every board pass to someone (this is the only help I have) that put the pomodoro, mozzarella, etc. on. Then I move to the oven and very easily  slide to the peel and bake one after the other in sequence.

Dough and flour

The basic dough is:

  • 100% flour (type 00 - not strong, about W200-240)
  • 60-65% water (dough consistency: medium)
  • 2.2% salt
  • 0.15% fresh yeast

desired dough temp. 23-24°C, medium-low gluten development, 2 h rest at room temperature, cut and round (light, not too tight), retard at 4-6°C for 12-24h. 5 h before baking I give a look to evaluate if they are ready or they need few hours at room temperature to rise more.

The dough in this video was not my basic, I had no more pizza flour so I used a type 1 (very well sifted whole wheat) flour I had in my pantry.

Giovanni