I must say I have successfully tried many of Jamie’s recipes in the past but this is where I draw the line. Pizza making is as much as an art as it is science, and this was simply a quick buck hustle. Jamie is a great cook but a terrible pizziolo and for those out there who actually use such ovens know for a fact that he didn’t even try!!
You can see that Jamie loves cooking with a twist. He is proud to be British and uses most of all local quality products, just like I do in Belgium. And yes a wood fired oven is cooking fast, very fast sometimes (60 to 90 seconds for a pizza is normal, sometimes the bottom is crispy, but that's the fun). I like Jamie's cooking. It's no science, it's what you like with a bit of fantasy and what the season can offer you that moment. With such an oven, you go back to basics, but with so more fun and creativity. (Wood fired ovens are more normal in Italian restaurants than other). Jamie, I want to see more of these, back to basic cooking...(Come on...)
The Jamie's oven website is defunct now. Jamie was getting a big kickback by stamping his brand name on the sale of these ovens. Guess why the ovens cost $1500.
According to you recipe your using 70% hydration, I think that is the highest I ever seen any one use, Hmmmmm, maybe I'll give it a try, I have a Fontana Mangiafuoco pizza oven.
Having watched a load of napoli style pizza videos over the last few days I just know that there will be Italians shaking there heads as they watch this video. You would never be able to pick up an neapolitan pizza the way Jamie picked his pizza up here. I can imagine Italians joking about how you could use Jamie's pizzas to build a pizza oven. I am actually surprised this video wasn't scrapped. I sense Jamie knew it was all wrong when he folded the pizza.
nitelite78 whatever dude. I know Associazione Verace Pizza napoletana accredited Nepalese natives who encourage folding pizza, and others who who would shake their heads at even slicing pizza. Live and let live.
Nooo ...:-) The first thing u learn baking pizza is that the cheese always goes right after the tomatosauce. It should only just be melting with the tomatoesuace, not act as a crust covering the nice colorfull topings. You will have a much nicer looking pizza that way.
Daniel Ungerfalt not a true rule . i like to eat on lion on pizza and I like to be under the cheese, it keep it a little fresh but cooked enough and not dry .
