January 6, 2012 - 7:56am
Cottura Pizza nel Forno a Legna
Baking Wood Fired Oven Pizza.
Ecco un breve video delle mie pizzate. Buona visione!
Here a short video of my pizza baking in the wood fired oven. Have fun!
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Cottura Pizza nel Forno a Legna
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Comments
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.
I put it on before and after. lol
Seriously.
I think the theory is olive oil is/tastes best uncooked. Especially EVOO
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.
Lovely picture! They are so cute.
... that time, I was able to fry a bit the mozzarella even without oil :(
Giovanni
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
If your son does see it, here is a site for plans for a inexpensive weekend oven.
http://tinyurl.com/p9hjfv
Pizza in two minutes. I'd gain 100 lbs. a year!
Nice video.
Grazie per aver condiviso, JoeVa.
Pizza in one minute, this is the baking time +- 10 seconds!
... I can't gain one kg!
Giovanni
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
Yep! It's now in place, I have finished to build the table and other small stuff around.
I agree with you, EVO at the finish, I love it too ... your husband, arrghh!!
Giovanni
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
Great-looking pies! I love the cornicione on these two pies.
Beautiful pizza pies my friend. You are a master!
Eric
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:
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
Thank you.