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.
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....
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.. ...
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.
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
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 - -
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
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)
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.
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
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...
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.
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
I like Jamie but I wouldn't put my hand on or in a 700-1000F oven. Furthermore, he is using the wrong peel. Experienced pizzaioli know that the main peel should be perforated so that the flour/meal falls thru and doesn't burn on the pizza oven floor. The peel he is using in the video is the one used for "turning" the pizza and not for putting it in.
You my friend are getting too caught up in retail type distractions and you're forgetting that cooking truly is something you can do with anything... just cook and make delicious food end of lol
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
If you have ever tried a real wood oven pizza, you won't go back to the boxed pizzas! They 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.
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 ?
Jimmy sei un grande chef ma lascia perdere la pizza non è nelle tue corde: usi il palino per girare la pizza per infornare (in mancanza d'altro si può anche perdonare) usi un panetto dalla forma bizzarra e lo rovini ancor prima di formarlo (infatti la pizza è di una forma alcuanto strana). Dulcis in fundo, giri la pizza a mano!
Allora per fare la pizza non si stacca un pezzo dalla massa ma si fanno i panetti e si lasciano lievitare , non hai lasciato il cornicione nella parte esterna , anzi immagino da quello che vedo che sia stata stesa con il mattarello errore grandissimo, ed e' bruciata la crosta. No comment
I'm italian and i live in Liguria ITALIA. That isn't real italian piZza believe me.we are iatlians WE have bad politicans, bad organizations, but i can say to be proud OF ONE thing: cooking
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.
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....
so true
+Eric Keith Thank goodness someone talking some sense amongst all the crap!! Tip of the hat to you sir!
STO CAZZO.
@She Wolf Hear, hear! 😂
Is a bit burnt on one side , and I think you meant 500c , but isn't a bad effort at pizza making .
Man I love you so much
I used to see you before 20 years or more
You was and still amazing
Keep going
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..
...
Chris Stavro We have real vegetables, we have everything you want in the US is just a matter of paying for it.
That move and sound he makes at about 2:30 about pulling the pizza peeler from underneath the pizza out the wrong way, is hilarious!😂
The peel sound effect noise he makes at 3:35! I'm not alone!
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.
Hi mate just checking in 3 years later. Have you got yourself a Woodford pizza oven?
@@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.
@@rayrichards6748 I’m on my 5th cool now. Loving it. And test. Temp is hard to maintain. But pizza is better than any other franchise at this point!
He is adorable....and it looks perfect!!!
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
Just dont do it like he does
This isn't pizza dough so don't fool yourself lol
As a guy living in Italy delivering wood to pizzerias for work in bologna, and sitting next to a garden pizza oven rn I can say this guy is legit.
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 - -
I got a pizza oven and made pizza tonight and it brought a whole new meaning to cooking and pizza
Bro he estado buscando tus videos por años y hasta hoy te encontré siempre me gustaron tus recetas espero un día cocinar tan bien como tu.
I never seen a cook so principled like Jamie Oliver, he makes the entire British look like him, I love him
Drives me crazy.
I adore your videos, Jamie!
Been to Italy 5 times and love the wood fired oven pizzas. Jamie showed exactly how its done.
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
Thx Jamie, nice oven :) I bought one in the US that looks similar but is bigger called Terraforno Bolla and LOVE it.... Pizza On!
Jamie Oliver you can cook amazingly
you can also turn it while its in the oven by tilting one side and pushing and pulling nice wood oven
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)
Jamie is a cowboy...lol
I love listening to Jamie. He's so entertaining! That pizza was BEAUTIFUL!
Superb, one of those great vids that has you thinking "what will he do next"? The end result is useful
Is not he got no clue about italian pizza
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.
Great value. Great looks.
Italians are best chefs in the world
yes
Jamie - a tip - hold the pizza with uncooked meat (bacon) to the top of the oven for a second to make sure it's cooked!
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
2:30 Priceless
Great video! Very helpful!
Awesome video 🤙🏼🤙🏼
Jamie,anything you cook is heavenly!!!
that was a spectacular video I'm so inspired
wow looks so yum. I learn so much about Pizza & oven. thank you so much :)
Wood fired Pizza? How's pizza gonna find a job now?
YES
How's Jamie Oliver going to find a job now? Most of his restaurants are folding.
Don’t worry he is also gonna get dumped by his owner
This is what I was hoping to find
Equipment
Perfect Pizza!👍
2:44 sounds like a pull out to me
I would love to have a wood fired oven in my garden next to some of my favourite BBQ's!
This video is awesome!!! Thank you Jamie, I can't wait to get my oven and start making my own pizza!
Beautiful - I'd be interested to know the recipe you're using for the dough.
A lot of great info!
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...
Wow haha
haha. Napoletana like this? like this? 😂😂😂
Can you also mix some coals with the wood to maintain heat
Looks good that pizza
''If you just go uhuhuuhuuhuuhuh''
2:33 imao
Water: "AHHHHHHH!!!"
End scene
That looks so delecious
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.
People who say this is burnt don't understand the difference between burning and charring. It's not a bad pizza at all for a celebrity chef.
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
Great pie Jamie, Perfect and crispy,,,, thumb's up,,
I like hot pepper. and Оliver loves him too
Thank Jamie, looks delicious
Really love to watch your videos! it's give me happiness! :)
Very nice jamie
I like Jamie but I wouldn't put my hand on or in a 700-1000F oven. Furthermore, he is using the wrong peel. Experienced pizzaioli know that the main peel should be perforated so that the flour/meal falls thru and doesn't burn on the pizza oven floor. The peel he is using in the video is the one used for "turning" the pizza and not for putting it in.
You my friend are getting too caught up in retail type distractions and you're forgetting that cooking truly is something you can do with anything... just cook and make delicious food end of lol
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
É bom sempre usar o de madeira para introduzir a pizza ao forno. Retirar e gira-la com o de metal. Mas tá valendo, ficou show! :D
Great deal!
That looks so damn tasty, I swear I can smell the aroma through the computer screen.
It's very common for the pizza to be slightly burnt, as the oven gets ridiculously hot. I eat it but you don't have to obviously!
I am salivating
Do you have a video on how did you do your brick oven?..
Does the pizza have a sort of smoky taste as it was cooked in the pizza stove?
I bet the second one came out even better! Great work Jamie! For the haters, YOU HAVE NO CLUE! hahaha
Gordon Ramsay: "It's burnt, you donkey!"
It's not burnt it's amazing pizza
How will oven get a job now?
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
you can put corn meal on bottom of pizza and it probably slide better into oven .
0:48 did anyone else crack up when he tried to throw flour on the dough but the wind blew it everywhere but the pizza?
Jamie, tell you what . You are really a genius. Love you.
Thank you for the video.
just remember J is selling on all angels some that's truly wonderful I Value honest J and "G" 24/7
You should be under arrest my dear oliver😂with loves from italy 😘
Did you roll out the dough?
If you have ever tried a real wood oven pizza, you won't go back to the boxed pizzas! They 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.
Jamie's mess foods. Jamie's mess way to cook. Those what i love from Jamie.
can you cook other stuff in that oven?
That's just great.
How do you construct that Pizza oven?
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 ?
Hi. Any idea what oven Jamie is using? Cheers.
Thanks mate
Jimmy sei un grande chef ma lascia perdere la pizza non è nelle tue corde: usi il palino per girare la pizza per infornare (in mancanza d'altro si può anche perdonare) usi un panetto dalla forma bizzarra e lo rovini ancor prima di formarlo (infatti la pizza è di una forma alcuanto strana). Dulcis in fundo, giri la pizza a mano!
ZapaNikon vero !! Poi il cornicione dov'è ??
Allora per fare la pizza non si stacca un pezzo dalla massa ma si fanno i panetti e si lasciano lievitare , non hai lasciato il cornicione nella parte esterna , anzi immagino da quello che vedo che sia stata stesa con il mattarello errore grandissimo, ed e' bruciata la crosta. No comment
What was the herb he put on the pizza? Ty
With a little more experience you turn the pizza with the peel. Just lift up one edge and turn it a quarter turn and repeat.
Is it the burn part that set you off? or you've been watching those michelin star chef in their kitchen?
Great! All I need now is a pizza oven
Where can I buy that wood pizza oven from?
Where can i find this oven?
Forno Bravo makes the primavera 60 or 70. They are kind of expensive. Just make one out mud and straw for free. TH-cam directions. Cheers
I dont know where do you live, but this is real italian pizza :)
STO CAZZO!
Someone got a mop and a towel ? Need to clean the drool from my seat and floor.
In stead of using flour add corn meal for a crispy crunchy crust ...
RESPECT JAMIE OLIVER ! :)
Any ideas where this oven is from?
Where can I get that pizza oven???
I'm italian and i live in Liguria ITALIA. That isn't real italian piZza believe me.we are iatlians WE have bad politicans, bad organizations, but i can say to be proud OF ONE thing: cooking
Only Italians cook real pizza and they know what it truly is.
Maybe not for the Genoa area, but it's very like the pizza I've had at pizzarias and trattorias in Vicenza.
Yep
3:04 Needs a 10 hour loop video
Wow....I'm focus on the chili 🌶️..... delicious 🤤