How to use wood fire Pizza oven with Massimo Nocerino 

awesome tutorial and in depth explanation. now if only you could've shown us your oven when its filled to the max with pizzas, maybe when its busy so you can show us how you rotate your pizzas when its very tight space.

Thank you Massimo, i learn a lot from you. I really, really want a woodfired oven since 2 years. I'm still making Pizza in my backyard in a Kamado oven and a self made fire oven from bricks. As a wise man told me once... if you can't get a good Pizza from a bad oven, you never get a good Pizza from a professional oven. It's coming...🙂

Thank you Massimo ! These are great tips !

Thanks Massimo! Learned a lot from this video!

Lovely wood beech and ash. I like to put a little silver birch to get the roll over flame. It burns quickly

Большое вам спасибо, что поделились своим опытом. Это всегда очень ценно! ❤

Ciao Massimo, sono pizzaiolo anch'io e anch'io sardo, bello il nuovo forno

Great tips and explanation, thsnks for sharing.

Gracie Kellie, signor! I feel ready to use one and start a ristorante. Now to find beeche and ash wood and organic starter.

Massimo, when you finally got the oven at the right temperature with all the logs, do you have to keep adding logs throughout the day to keep the oven hot at a certain temperature? Love your videos!

Hi Massimo! What is the organic lighter you use to start the fire? Your method is WAY easier than what I've been doing. Ice been using small sticks of ash and dryer lint and some organic blocks but it takes a really long time to get my fire started and I'm producing tons of smoke. I want to try your method but what brand firestarter blocks are you using?

Thank U so much Teacher….God Bless U !!!!!

Delicious pizza

Very cool

Masterclass

Bravo!!

my favorite pizza chef

Hi Massimo, what is the ideal inner height of the wood oven?

Hallo Massimo, very good video. What oven you use witch model?

Hi massimo, what happend to the other oven you bought from amobox?

Whats the size for a round pizza peel for a house. ? Thanks

bravo

the best

Chef I making vega 1 kg flour how much put ingredients

Salve, vorrei un AIUTO !. Ho un forno a legna di argilla da anni, forno di 110cm che va benone, pizze Napoli e quant'altro dagli arrosti a praticamentt tutto. Ora DEVO cambiare posto ed il forno sara da 120 Ma interamente in Raffrettario. Non ho la più pallida idea di come si comporterà il forno professionale, con pizze ed alte temperatura, leggo i pini in raffretntaria sono più delicati dei mattoni in argilla, leggo che la pizza si brucia sotto. Vorrei dei accorgimenti e suggerimenti da darmi? forse ricoprire il suolo con biscotto ? sono preoccupato e non so cosa andrò a trovare... AIUTO grazie !!

Price?

as a pizza maker i know when is ready

Watching you make pizza is like a meditation. I zone out watching these videos.

Excellent tutorial y'all. Thank you

Thank you for this wonderful video

very informative video.

Teacher , i admire your job! Greetings from kos island Greece.

❤thans for your video it help a lot ❤ ...do you still have your mobile hoven to sell? ...I am in africa to botswana....

Thanks for the video. I have a question. Do you ever remove the burnt ash from the oven to make room for the pizza? I end up with too much ash, which is getting too close to the pizza.

Excellent video thank you, the pizza looks delicious. The black on the walls is called soot, pronounced 'sutt'.

I'm planning to start my Street Food Pizza with my first date in November, you vids have been very helpful one question how long does it usually take to get up to temperature and is there a brand you recommend. What do you think about buying second hand oven yes/no what to look for if buying second hand

Bravissimo 👏👏 Siete veri artigiani, tanta ammirazione per chi fa il tuo lavoro

Thanks!

How do you have such a small amount of ash after burning all day? My oven builds up a huge pile of coals when I run it for just an hour or so. If I keep adding too many more logs, then I'll run out of space for the pizzas! My oven is only around 900mm in diameter inside, so much smaller than yours.

It looks great, thank you!

Really interesting video. I was thinking to buy a decent size oven for family use but the 2hour heat up time would make it expensive to keep in logs. Would you recommend any smaller ovens for home use ? Thanks

Beautiful pizza!

Keeping the base warm in my 900 diameter oven is my main issue i encounter all the time. Hopefully get more luck this summer and finally figure out how to do it consistently

Hey Massimo, thanks for your videos bro ! Question: I have a mobile one as well, just like yours... Do you do towing when it's still hot or you leave it at the markets till next day once it's colled down ? I noticed mine getting cracks on the exterior walls, I reckon it's due to driving around while it's hot... Any tips ? Cheers Bruno

That oven is breathtakingly gorgeous.

Re: the burning logs, they start in the middle, then go to one side and you cook on the other side, then you move the burning logs to the other side, how often do you move them from one side of the oven to the other?