I’m passionate about using the Wood Fired Oven so I wanted to share what I have learned with others who are as enthusiastic as I am, and with to those who wish to learn and experience the joys of wood fired cooking. Most of it I’ve learned by experience, through successes and failures, and helpful books and the wealth of information online. Every time I use the oven I’m learning something new, so I look forward to hearing from anyone who has their own experiences to share.
www.thewoodfiredovenchef.com
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I love your videos. I moved into a home with a beautiful wood burning oven and had no Idea how to use it. I found your videos on line and have started to watch them all. I even emailed you to ask questions and you responded. I can't thank you enough for your videos. Not only are the production value exceptionally high but the information I have learned is priceless. I live in CA. Where are you located?
I've been working as an Italian style pizza cook for the last two months. I came here for advice on distributing and maintaining heat within the oven, and I was fully enticed by all of the pizza options! How long does it typically take to get your oven to the desired temp? And should a flame be present at all times? I usually operate the oven for 4 to 5 hours every day, but I start heating it about 3 hours before we're open for business.
Love all your vids so relaxing ❤ please come back please ❤ P.S. please please please
Bravo
Hi, really enjoying your great videos. I would like to know why you chose to use the andiron. Was the draw in your oven materially improved with it? I find my Vitcas Pompeii does not draw well until it gets hot and wonder if you had had similar issues and used the andiron to overcome that. Thank you
Thank you, Clive. All that is missing for me to replicate your scrumptious dish is knowing the approximate oven temperature. Im guessing around 250 260°c at the hottest area and maybe about 180 near the oven entrance. Then, i could be completely wrong.
I tried this recipe for an outdoor family meal event using the Ninja Woodfired Oven. It worked very well.
Why do good chefs leave their oven temps well hidden?
Ple show the good video how to make this dome
Please show how to make this fizza oven,it will be better for me
Cooorrr!
So good. Those burgers look amazing. Have you cooked burgers on the tuscan grill over coals vs. the method you showed here?
Absolutely my favorite youtube channel. So good. Where did you get those metal tongs used for moving the tuscan grill in and out of the oven?
They're Blacksmith forge tongs that I found online. Thanks for commenting, I really appreciate it.
Love the crackling background soundtrack.
Thank you!
Hello! After I make may dough and before I put it in the refrigerator do you let it rest/rise at all. Also, have you tried this dough two days in advance? and Do you have a preference on flour brands? thank you
I don't have thyme for all these ingredients 😅
I always wondered what you call that thing used for pizza. Now I know it's called a pizza thingamajig 🤓
Love Clive and all his videos. Inspired me to cook so much more in my allegro
Thanks for saying so
What brand of oven is this?
Forno Bravo
Oh right. I'm assuming that the hearth is from Forno Bravo but the exterior was designed by whoever installed the the oven? Are the tiles on the opening made from refractory materials or are they just normal tiles?
@@myshinobi1987 If you would like to email me through the website I will send you detailed information about my oven
I'd really appreciate that. I'll email you just now.
It is called heat reverberation. More elegant than retained heat. This type of oven will give you a wonderful meal. For bread you can put a pot with water and the vapor will give you a beautiful and tasty crust
A perfect Margarita
Thank you!
Great video thanks.
Glad you liked it!
Wonderful! I have a Gozney Dome oven. How do you keep the live fire (with flames) from going above 550F? And would the internal probe that my oven has work in a thin cut steak like the tri-tip?
The Gozney Dome is a great oven. If you watch Ep 32: "Beginning with a smaller fire in the Wood Fired Oven", I explain starting the oven with a smaller fire to bring it the temperature you want, and then controlling the fire from their to maintain where you want it.
@@TheWoodFiredOvenChef Thank you for your reply! I made this last evening, and did start a small fire and built it up gradually. It hovered for the most part around 600F, but I'm guessing the oven floor was a bit lower as the 2lb tri-tip took the full 15+ minutes to reach the internal temperature. It came out great!
My grandmother taught me this about 40yrs ago, except she peeled the garlic first. Quite a bit less messy. Great in a fresh mozzarella, fresh tomato, fresh basil salad.
Has anyone frozen this dough? If so, at what point do you put in freezer? This dough is delicious! But makes way too much at one time
You can simple freeze individual portions of dough, either when you have first balled it up, or when you have finished cooking and have leftover pieces. They should keep for a couple of months. Take out what you need and so it can come to room temperature and let it reproof before shaping. Clive
Where l can buy wood fired oven bricks?
Start with your local building supply, or look online for a local supplier.
Hey Clive, how would you recommend building the bottom of an oven? I see some folks like Muganini say that refractory mortar or a “heat absorbing” material should be used vs calcium silicate which is an insulator - the idea is that you want the oven to be “heat saturated” where the calcium silicate (like used by others like Forno Bravo, etc won’t do it which could cause to too much cooling of the floor vs using a refractory sub floor? I understand this would make the oven much heavier but I don’t care I want the best sustained performance. :). Thanks, you are awesome!
These are important things to consider. If you would like to email me through the website I will send you all the information about my oven, and helpfully it will answer your questions. Clive
@@TheWoodFiredOvenChef Thank you Sir! I agree with the comments below. Wanna know about WFO? Listen to Clive…
You need more videos! I want a wood oven! Anyone know if they're legal in New York?
I'm working on more content for the Summer. In New York restaurants are now required to install pollutant reduction systems to the chimney, but I'm not sure about privately installed residential ovens.
@TheWoodFiredOvenChef Thank you for your reply. I'm going to look into it for residential properties
found your channel randomly, top notch.
Thanks so much
Thanks Clive I can’t wait to try in my own wood fired oven
Let me know how it goes
I just love your videos. I've started doing a bit of pizza in a small Ooni oven and now I've just bought something more serious. Your videos are a real inspiration and I love your calm, friendly style. Thanks a million.
Great to hear about your new oven. Thanks so much for commenting.
What temp would you say the oven was for this meal sir?
I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening.
lol, no need for insulation nor chimney. in my country we've been using these for a thousand years. edit: the sheer mass and thickness of the walls act as the a heat condencer so there is never need to insulate the dome. the chimney is never needed when the over is standalone outside like yours. the door is specialy shaped to allow the air to come in and smoke to come out.
I watched all your videos .Great learning curve. I have now built my own and used Propane as dry timber in Latvia is just not there . Result on your advice great . Tools indeed i agree on your verdict. Thank you .Yours Sir Kevin Parr Bt
Thanks for commenting
Hola soy nuevo en tu canal ,me gustaría que pudieras hacer los audios latino.muchas gracias por tu aporte 😊
Excellent video again, thanks. I didnt catch if you said what should be the floor temperatur during cooking the fish. Would it be same with turbot fish?
I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening. More to come.
Can I know how to build one and the materials used?
If you would like to email me through my website I will send you all the information you need about my oven.
uauuu this year Igoing to make pizza oven and this is one from the first what I try to make 🙂
Sounds great!
I' ve just bought my first oven after watching all of your episodes. :) Thank you
Thanks for watching. More to come.
amazing videos, i can smell the food as your cooking it. and how relaxd you are makes watching a pleasure, please dont stop making these videos, you should have your own show on tv, the editing the music, and your presence is spot on, also your knowledge makes it even more interesting, please keep it up,
Thank you so much for commenting. I am working on new episodes.
No worries about putting in cold cookware or skillets on the hot floor of the oven?
The temperature rating on all the cookware is high enough that it can withstanding whatever the floor temperature is.
I was thinking the other way. Doesn’t cold cookware cause thermal shock to the floor? Guess it has enough mass to not be bothered by it.
This is the best looking oven out there. Did you build it yourself? What resources did you use/where did you get the oven?
If you would like to email me through my website I will send you all the information you need about my oven.
Hello, I found your channel while I was doing some research to build my oven. The style of your videos are unique and are loaded with very usefu information. You are very clear to explain and have great ideas for what to prepare in the oven, which I identify as I like to prepare different food on fire. I live in the central part of Cnada so , 5 months of the year we have snow in the ground and very cold; but I have no choice than building the oven outside. Thanks for all the information and your hard work to prepare those videos. Paulo
Thanks for your kind comment Paulo. I look forward to hearing about your oven. Clive
Triple XXX food porn at its best!!! Keep it up.
Cheers. More to come.
About how long did that take to finish in oven? Have you ever par baked the wedge fries so that you could crank these out quicker for a larger crowd?
They took about 25 minutes, depending on the heat of the oven. Parboiling is definitely an option. You could rough up the edges to make the exterior extra crispy.
Wonderful. Thank you!!
Thank you so much
One question I have is this; If you're cooking for say 6 people, how do you get the pizzas out so that everyone is eating at the same time?
Awesome videos by the way, sorry. Your set up looks awesome. The pool, the view , the sunset. Much nicer than Middlesbrough!
I rarely cook more than two at a time. That's much more manageable. I prefer to let everyone have a slice of each one as it comes out of the oven, and keep making them until everyone has had their full.
I am sorry to say this but I tried this method, it does not come even close to the ribs cooked over a charcoal grill.
However you prefer is the right way for you
Za dużo sprzątania w takim piecu. Wole na Kamado lepiej smakuje
amazing
Thank you! Cheers!