Пікірлер

• 
  @halonggiang9 сағат бұрын

  You have the most pretty oven i’ve ever seen. So i build mine just look like yours ;))

• 
  @tozzifan8216 сағат бұрын

  I’m italian guy. Thank you for your istructions , it’s amazing! I attend your step for low and slow beef ribs and brisket . Why can’t you use the weber’s brickets?

• 
  @rocker83ful3 күн бұрын

  Hello Clive, it's been a while since You post last video. I hope everything is OK and soon You will upload some new video with tasty food and good wine.

• 
  @willemrossouw30735 күн бұрын

  like the humor and bloobers at the end of the video

• 
  @willemrossouw30735 күн бұрын

  you inspired me to build my own oven.

• 
  @mariusraaths34906 күн бұрын

  Hey, just stumbled across your channel. Whats your favorite wood to use in the oven?

• 
  @dougharold7 күн бұрын

  Great video and tasty pita. For those without pastry wands, I found that I can substitute brand new unsharpened pencils and place them on either side of the dough. They are exactly 1/4 inches thick and work quite well.

• 
  @mikewurlitzer521710 күн бұрын

  Would love to have such a beautiful oven especially for my bread making. I guarantee though, that non-stop repetitive music would not be playing.

• 
  @MayanPatel110 күн бұрын

  Roughly what temps in the oven for where the fish are?

• 
  @puppupzera643513 күн бұрын

  Well done fantastic introduction really enjoyed the clip

• 
  @TheWoodFiredOvenChef12 күн бұрын

  Thanks so much

• 
  @erionomeri00713 күн бұрын

  I loved this so much, thank you

• 
  @TheWoodFiredOvenChef12 күн бұрын

  Thank you! More to come.

• 
  @abovesea16 күн бұрын

  Love your video's..."Prestige" 100%

• 
  @TheWoodFiredOvenChef16 күн бұрын

  Thanks so much. More to come.

• 
  @michaeljorden245716 күн бұрын

  If I want to freeze it when should I do so. Will this recipe create a a crispy crust. Thank you in advance.

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  @TheWoodFiredOvenChef16 күн бұрын

  Best to freeze them after you have balled them up, and put them separately in a bag or container. Take out as many as you need and let them thaw and reproof before using. They should be good for a couple of months in the freezer.

• 
  @benos4x4adventures4916 күн бұрын

  Hope your doing ok my friend.... hope to see more content soon.

• 
  @TheWoodFiredOvenChef16 күн бұрын

  Thanks for staying in touch. I'm working on some new content, so stay tuned. Clive

• 
  @theofarmmanager26716 күн бұрын

  I only found your channel a week ago (it’s now July 2024 and, supposedly Summer in the UK) and am watching every video having subscribed. I’ve had an oven for several years but never got anywhere near your depth of knowledge and skill in producing all these dishes. Best of all, you don’t just show the results but explain every detail of how to get there. Add to the knowledge you are giving is the sheer beauty of your videos. Long may they continue. But, please slow down and don’t stress so much!

• 
  @TheWoodFiredOvenChef16 күн бұрын

  😄 Thanks for your generous comment. I’m glad you enjoyed the videos and really appreciate the feedback. The more you use your oven the greater your understanding of how it performs, and what it’s capable of, and your instincts will become more in tune with it when you’re cooking. I look forward to hearing about your cooking adventures. Enjoy the Summer! Clive

• 
  @adamellistutorials18 күн бұрын

  Where do you live? It looks amazing.

• 
  @leth932019 күн бұрын

  I have been using a wood fired oven for ages now. Last night for the first time, I encountered a new problem. The fire wouldnt get up to temperature. I started it at the back. Moved it to the right and finally to the left. The dome was starting to clear but when I moved it to the left, the temperature started to come down. Usually it goes up to 800/900f at he dome. It topped at 550f and dropped to 450f. I couldnt understand it.

• 
  @TheWoodFiredOvenChef16 күн бұрын

  What kind of insulation do you have around the oven?

• 
  @zachwilson538120 күн бұрын

  Can you please make more videos? Your channel is inspiring

• 
  @TheWoodFiredOvenChef16 күн бұрын

  Working on some new content, so stay tuned.

• 
  @michellesterling321522 күн бұрын

  I've been wanting to make these for months and finally did. While I changed up the recipe quite a bit, the technique and finishing part of the recipe was the same and it was outstanding! Plus, I just love watching videos from you as you have a calming voice and your food looks fabulous. Please keep producing videos

• 
  @TheWoodFiredOvenChef21 күн бұрын

  Thanks so much for your comment. More to come. Clive

• 
  @dipankarsd24 күн бұрын

  @5:51 I was following exactly from the video, and until that Barbaresco. That's $450 bottle!

• 
  @TheWoodFiredOvenChef23 күн бұрын

  Maybe where you buy wine, but they're charging you about $370 more than most wine merchants who sell Scarpa Barbaresco 'Tettineive' .

• 
  @shawnhampton850326 күн бұрын

  I think it is important to mention that acids like citrus juice, wine, vinegar, tomatoes, etc. cannot be used with carbon steel or cast iron. They will strip the seasoning off and react with the iron creating a very metallic smell and taste. Love this video.

• 
  @TheWoodFiredOvenChef24 күн бұрын

  Thanks for the comment

• 
  @Gazzer1uk28 күн бұрын

  Trying to find that exact pizza peel but struggling a bit, any clues on where to buy one, I can find similar but not sure of the material, it looks like steel?

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  @TheWoodFiredOvenChef28 күн бұрын

  The peel I use is the Small 8-inch Turning Peel with Long 59-inch Handle. I purchased it from webstaurantstore.com.

• 
  @Gazzer1uk29 күн бұрын

  Hey Clive, I've had a Wood fired Oven for about 6 years, my Pizza' cookery has been hit and miss (think Calzone, burnt offerings and al dente raw) I've only tried to cook few other things such as some breads and a lamb dish), a work colleague at my new job mentioned this site, how relaxed, valuable and interesting it was... of course didn't think I'd learn that much... How much I have learned so far in an hours worth of jaw open compulsive viewing. You don't know what you don't know, but here ,that knowledge is delivered smoothly, without patronising, with a genuine "love" of what you are doing. I'm off to find an Andiron, wire brush as my horse hair ones tend to light up and I never thought about a wire brush, and boot the oven up in the afternoon for an evening do and not just for one hour before guests arrive..... I have the IR temp reader (same as yours!) but never get the floor hot enough... so hopefully a longer burn will work better and get that floor hot hot hot!... I don't think my oven is as optimal (and not as large as this lol) in design but it's the right shape, it's all about the burn isn't it, and thinking back, when it was a hit, was when it had been lit for longer..... So many thanks indeed... and for additional joy, all I need to do is move to a Mediterranean location with a pool to make it perfect, deepest darkest England weather is the bigger challenge, my 60th is in August, and we're having some friends around.... perhaps there are a few ideas off the whole cookery experience here, and not just Pizza!

• 
  @TheWoodFiredOvenChef29 күн бұрын

  Thanks so much for your generous comment. My goal is to share my wood oven knowledge and hopefully other enthusiasts will find it useful. So I'm glad you have been inspired to fire yours up. Stay in touch, I look forward to hearing about your cooking adventures. Have a great Summer. Clive

• 
  @MRSomethin1Ай бұрын

  Pork belly works well in a wood fired oven especially if you throw a few farts in and slam the lid down

• 
  @TheWoodFiredOvenChef29 күн бұрын

  That's your contribution ?

• 
  @LindaG-eb5kuАй бұрын

  That looks ridiculous! I had to take an extra Lipitor just watching the video!! I'm going to definitely give this a try, but am wondering if I could get the same sort of result with some added "smoke" to the flavor by doing this in my smoker. I'll try it both ways, and if I haven't had a stroke by that time, I'll let you know. Thanks again for the great work!!

• 
  @TheWoodFiredOvenChef29 күн бұрын

  I look forward to hearing about it. Clive

• 
  @LindaG-eb5kuАй бұрын

  Clive, great video and great series. A comment or two and a question or two! The roasted tomatoes are a highlight here -- we just expanded on that by roasting them further, and with more garlic, until the tomatoes have really broken down, and served them over pasta -- a very easy, delicious way to enjoy them! Next, we've had trouble finding a Tuscan grill like the one that you utilized . .. . .the only one we could find was stainless steel, and it was really difficult to remove the fish without everything sticking and the fish coming apart. Thanks for your terrific work!!

• 
  @TheWoodFiredOvenChef29 күн бұрын

  I love the idea of roasting the tomatoes longer. I'll give that a try. The Cast Iron Tuscan Grill I use is by Steven Raichlen.

• 
  @lizoconnor2752Ай бұрын

  Exceptional ❤

• 
  @TheWoodFiredOvenChef29 күн бұрын

  Thanks so much. More to come.

• 
  @user-lg9jc9mp6tАй бұрын

  Hi Clive, love all your videos, are you making any more soon? They’re great. Regards Kevin

• 
  @TheWoodFiredOvenChefАй бұрын

  Thanks for getting in touch. Yes, I'm currently working on new content. Clive

• 
  @MrThoss1Ай бұрын

  My 200 years old oven as a diameter of 3 meters, i've just finished restoration. I'm very curious to see how long it takes to reach 450°C, i'm afraid it's going to be too long...

• 
  @TheWoodFiredOvenChefАй бұрын

  I look forward to hearing about it

• 
  @garyhope3731Ай бұрын

  Woah, that was some crackling😋😋😋👍🇬🇧

• 
  @TheWoodFiredOvenChefАй бұрын

  it was cracking !

• 
  @kylemccauley8405Ай бұрын

  What I want to know is how many people are coming over for dinner?

• 
  @TheWoodFiredOvenChefАй бұрын

  😄

• 
  @teckerg4756Ай бұрын

  Nice one took a lot of the BS outa doin your own pizza by the way would you like to swap houses😂 cheers mate

• 
  @TheWoodFiredOvenChefАй бұрын

  😄

• 
  @simoharjane7823Ай бұрын

  need this ! thank you

• 
  @TheWoodFiredOvenChefАй бұрын

  You're so welcome!

• 
  @montecristo8624Ай бұрын

  Hi Sir, it has been a long time-8 months - since your last video. Your talents are missed. Hope all is well.

• 
  @TheWoodFiredOvenChefАй бұрын

  Thanks for getting in touch. Yes, I'm currently working on new content. Clive

• 
  @montecristo8624Ай бұрын

  @TheWoodFiredOvenChef , the background instrumental sound. Who's it from please?

• 
  @TheWoodFiredOvenChef29 күн бұрын

  @@montecristo8624 The track is called “Charango" by Mark Thomas Hannah.

• 
  @kimmccotter318Ай бұрын

  Any thoughts on eucalyptus?

• 
  @TheWoodFiredOvenChefАй бұрын

  I haven't used eucalyptus, mainly because it's not readily available in my area. But I understand it's a good wood to use as long as it's had a long time to season and dry out. It's one of those woods that is high in natural oils, so it can be a bit smokey to begin with. Let me know what your experience is. Clive

• 
  @kimmccotter318Ай бұрын

  Please don’t leave us. Your channel is the best. A mix between Diablo 2, cinematography, ASMR, meditation & education.

• 
  @TheWoodFiredOvenChefАй бұрын

  Thanks for getting in touch. Yes, I'm currently working on new content. Clive

• 
  @robertmahoney4106Ай бұрын

  The other inspirational video

• 
  @TheWoodFiredOvenChefАй бұрын

  Thanks. More to come.

• 
  @nasermernica7689Ай бұрын

  kzread.info8CzoTM61kRk?si=CJsIpPiAA5MuhWIi

• 
  @mrross69Ай бұрын

  I'm curious as to which Mediterranean country these posts are made in 🤔

• 
  @jims1666Ай бұрын

  Love the videos but the intro is far too long

• 
  @artaquino4368Ай бұрын

  Great videos ! Where did you get that awesome pizza peal and what is the diameter of the head? Looks very strong!

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  @TheWoodFiredOvenChefАй бұрын

  The peel is the Small 8-inch Turning Peel with Long 59-inch Handle. I purchased it from webstaurantstore.com.

• 
  @nasermernica7689Ай бұрын

  Excellent presentation and preparation your epizodes are always instructive , well organized and lot of inspiration

• 
  @TheWoodFiredOvenChefАй бұрын

  Thanks a lot. More to come. Clive

• 
  @eyadhariri1Ай бұрын

  can we have a video tour of the garden, the set up , i am dying to see the entire place ... hell your entire house tour would be great !

• 
  @jainvaibhav2006Ай бұрын

  What can be used instead of eggs?

• 
  @TheWoodFiredOvenChefАй бұрын

  You can use a traditional bread recipe

• 
  @lesbooth2837Ай бұрын

  They are made out of brick or concrete. You forgot Cobb. Originally they were made out of Cobb Earth, ovens.. That's what I built mine out of clay. Regardless, they are great ovens and Is a joy to cook in. Your oven is really nice. Did you build it yourself.

• 
  @TheWoodFiredOvenChefАй бұрын

  I designed it and then had a great stonemason build it for me. Thanks for commenting.

• 
  @philipgonsalves4629Ай бұрын

  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?

• 
  @TheWoodFiredOvenChefАй бұрын

  I look forward to hearing about your cooking adventure with the oven. More to come. Clive

• 
  @thomassomatic7707Ай бұрын

  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.

• 
  @TheWoodFiredOvenChefАй бұрын

  I usually like to give the oven at least 2 hour to warm up, so the heat has really penetrated the dome and floor. If you're cooking pizza then you want to keep the constant fire going, particularly a nice flame roll across the dome.

• 
  @christokaloudis2050Ай бұрын

  Love all your vids so relaxing ❤ please come back please ❤ P.S. please please please

• 
  @TheWoodFiredOvenChefАй бұрын

  More to come. Thanks for commenting.,

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  @christokaloudis2050Ай бұрын

  So glad your coming back

• 
  @dilivitoАй бұрын

  Bravo

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  @TheWoodFiredOvenChefАй бұрын

  Thank you!

• 
  @simonmanning-press2916Ай бұрын

  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

• 
  @TheWoodFiredOvenChefАй бұрын

  I love my andiron, and always use it. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.