Added: 2 years ago
From: wildwoodovens
Views: 78,630
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  • good tips. That chef made a good pizza

  • so this is what retirement looks like, sit around all day making pizzas.

  • Ouch, you just pressed all the air out by using that rolling pin. Looks more like a cracker style pizza than anything else.

  • @ringkingpin exactly, so you know the finer points of a good crust too. I laugh every time I see someone using a rolling pin on pizza dough. Ever see Guido use one in his restaurant?

  • @murphy13295

    Yeah I love make VPN pizza! Making some tomorrow. I maintain two sourdough starters, one from Ischia, one from Cameldoli and use caputo 00 flour. Check out the 2stone pizza ovens, a great quick alternative to a wood fired oven. I can fire my 2stone up and in 15 minutes I'm ready to bake at 800 degrees. It will easily get well over 1000 degrees but that's just too hot.

  • @murphy13295

    Yeah I love make VPN pizza! Making some tomorrow. I maintain two sourdough starters, one from Ischia, one from Cameldoli and use caputo 00 flour. Check out the 2stone pizza ovens, a great quick alternative to a wood fired oven. I can fire my 2stone up and in 15 minutes I'm ready to bake at 800 degrees. It will easily get well over 1000 degrees but that's just too hot.

  • /watch?v=GI62kkBj6Q0&feature=f­eedu

  • You got the right oven and everything else, where's the right tools?

  • just kidding

  • looks burnt

  • Theres a fly on the cheese on the far right @2:20

  • isnt that surface dirty

  • What was the total time in the oven ????

  • Great "straight up" video.

    I've been meaning to go out and buy fire brick and build my own pompeii style oven for a long time now.

  • dose it work with microwaves ??

  • thumbs up he sounds like Nicolas Cage.

  • @DahMusicChannel2

    lol if i only heard the audio on the video i would of so thought that it was him

  • @DahMusicChannel2 holy shit. you nailed it!

  • i love the oven, did you guys make it? ,pizza looks like the kind the great pizza makers of napoli make in italy

  • Pretty good tips. The chef makes pizza in a wood fired oven more attainable. I like all the tips he gives about equipment, what to do with the veggies, what to look for while cooking it, and how to tell it's done.

    Now, I want a pizza oven.

  • Comment removed

  • The chef gives a lot of great tips--tools, how to prepare the veggies, how to cook the pizza, and what to look for. Pizza making in a wood fired oven has been a knowledge gap for me. Now I feel like I can do this.

  • NO MEAT!!!!!!!

  • You don't show how to make YOUR sauce. It would be nice if you did.

  • @shockblok dude chill out its just regular tomato sauce, I think.

  • @Hackiesacker007 lol perfectly calm....

  • lol when he ate the pizza he had an orgasm

  • thank God for the ovens we have in our kitchens

  • I love how your staff has to remind you to say "see you next time" lol. That must be some hypnotic pizza.

  • What size plastic container are you using for the dough balls?

  • Looks great. Looks like a real good thin crust...love it!

  • Dude, you should NOT be making any kind of pizza if you don't know how to hand stretch. You're butchering the dough by using a rolling pin. Nice try but get back to learning how to do it.

  • Comment removed

  • noob

  • its not a perfect circle!!!!

  • @Dylandavis8 who cares??

  • Finally a Youtube sponsored video(advertisement) worth watching. I can't believe I subscribed to an advertiser. but man these ovens are awesome.

  • First of all, that is the coolest backyard. Second of all, at 5:53 he forgets what to say. Dude, you have an AWESOME backyard.

  • i want my yard like that

  • Unfortunatley i don't have a woodfire oven....so i can't make this great looking pizza! Great work. im going to watch more of your videos and then one day when i can afford it i'll get one of these babys and fire her up :)

  • @NPLXIV Just but a couple of fire bricks in your oven or a pizza stone. I can recreate brick oven pizza without the proper oven. Make sure you preheat your oven up to 400F before hand, that's the trick. Otherwise your top will burn and the bottom will be to soft!

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