Wow...such harsh comments. I am Italian and grew up an Italian family who hail from just outside Rome. I can say from experience that wood fired pizza, especially the crispy thin crust version, do tend to blister and char. And it's part of the charm. Any thin tossed (or rolled) dough in wood burning clay at 500F or over will turn out this way. Go to a real Indian restaurant that makes their own Naan in the tandoori and you'll find plenty of charred pieces in our basket. Slather in Ghee or butter and enjoy! Cooking flat-bread or pizza in a conventional oven is the equivalent of using canned fruit in a pie recipe. No thanks....
Jamie, you bring joy into my life. God bless you. I built a wood-fired pizza oven, and I make sure I char my guest's pizzas a little. Some complain, but only until they take a bite. The plates come back without a Canary's crumb of crust left on them. I want to use your "anemic food" line. Perfect.
this is one of my fondest memories of Greece growing up. Small towns have one wood burning oven, and everyone would put their pans of food in the oven in the morning and come back at lunch to pick it up. so much good. now we just need real vegetables in north america.
Chris Stavro I have seen several communal/village ovens just last week visiting Andalusia... I guess the med has that community technology in common.. ...
Very nice video and you're soooo right! Nothing in a box will compare with a brick oven's pizza... I have mine in the house and this is fantastic taste experience with pizza, chiken... Etc.
Love it !! I just got done building a pizza oven very similar to yours, Did six test fires in it got the walls and deck at 600 degrees cant wait to make some pizza's with it this weekend, Fantastic video Happy Holidays..God bless
Love it, great advice that less is best. Too many pizzas are overloaded, makes them impossible to get on the peel. I need a pizza oven now, my oven cooked pizzas are great but they need to go to the next level. The charred and bubbled dough is really hard to get in an oven and they add so much flavour and texture.
@@NRL1908 I did have a couple of years back, had to leave it at my last property as I was moving country. It was a great oven and the pizzas turned out fantastic, it was a bit of work getting it to temperature and getting the cooking times right though and often I found I’d just use my oven instead as it was quicker and easier. I did buy a smog oven that went a lot higher temp than normal ovens, this was a game changer too.
Hello, born - I grew up and I live in Italy that thing is all but not a Neapolitan pizza and if you've been 5 times in Italy and you've eaten it so it was not Neapolitan pizza
Hi, was looking into buying one of your ovens , have you not made any vids of your newer ovens ? New dome 60 looks diff to that one, and the leggra is it ?
I'm struggling with getting the crust crispy not doughy ...I do believe I have been running the deck at 700. Now that I've watched Jamie --- I'm going to try 450....Great video - -
look at all those Pizza Hut grown ups not knowing anything about pizzas... how do you expect them to understand a Napolitan style pizza like this.. all they know is mcdonalds , microwave and maybe a fake ass gaz bbq...
Jamie should do a few video's on what he recommends to cook months wood fired oven, beef recipe, lamb recipe chicken etc a couple of stews with a twist, a pineapple glazed gammon maybe? Man I'm hungry now
Small towns have one wood burning oven, and everyone would put their pans of food in the oven in the morning and come back at lunch to pick it up. hey are at a totally different level. Finding one in your city is worth it if you don't want to create your own in your back garden.
Hundreds of restaurants in Sydney Australia cook with our firewood. We actually work and source our cooking timbers in the Outback. We invite you to come and do some traditional cooking in the Outback with us Jamie! Wood fired Yabbies or wild Goat? Ever cook with Ironwood or Mulga? We hope you accept our invitation, it would make a great episode! Jamies been Outback challenged! Find us on the net search for A-Grade Quality Firewood
Heavy Baking Paper( punctured to allow moisture transfer) . An alternative to semolina . Not a thermal barrier. allows, easy on, easy off, pizza from the cooking surface
in a fast food society!, "get what you want when you want",world we live in .just keep up the good work folks!, slow down .... "chew your good!"!!WOOD MANAGEMENT
As an italian, i tent to agree with you. :)))))) but hey, rosmary into the pizza! come on! There's no meat in it to do that. If you want to make it extra delicious add 3 basil leafs. After all Margherita pizza was named after the Queen and had replicated the italian flag in it. Green (basil), white (mozzarella cheese), red (tomato sauce)
