Thank you for sharing what some may consider 'basic' knowledge. I am retired and soon to open a pizza shop in Costa Rica. My mother taught me but its been over 20 years out of practice or near an authentic oven. I forgot this cleaning! You are obviously a master and authentic. I am glad I found your sight. Good fortune and Good life for you Sir. Thank you.
The oven in very video is so clean that i started to believe that is self cleaning oven! Oh! Haha now i realise that it needs effort and time to keep it clean! Bravo Vito! The example anyone needs to copy
I'm doing my research on building a wood fire oven, and, besides that, my question was "how do you move the wood, and, how do you clean the ashes?" you answered those questions for me, very clearly i might add. Every video i have watched people were cooking their pizzas on the ashes, that just seemed wrong, and, you showed me that it is! Warm regards 🍕
I agree with you. Most of the home videos they're not even at least brushing the ash off. Nor do they sprinkle a little meal on the board to help the dough slide!
XTheSonofTheSunX if you have the right wood, the ash will give your pizza a great special taste (sure, you have to clean most of the ash but not all of if)
Grande Vito ti seguo dall` Italia, ho due forni a legna ed ho finalmente trovato il modo perfetto per pulirli! Sto guardando tutti i tuoi video! Sei bravo e molto simpatico! Grazie!
At the beginning you seemed like a funny dude, by the way, watching your videos I can see that you are a true master and you are proud of your job and passion. I wish to work next to you.
Vito sei un grande, lavoro in una pizzeria come fornaio da 6 mesi e grazie ai tuoi video che mi hanno aiutato molto!! Che pagherei per lavorare con te!!! Haha sei grande 💪🏻
I do this every morning at an Italian restaurant.. and tend to always clean it in the mornings and I’m 100% positive I’m the only one that does this…because when I go back to work after my days off I get a oven full of ash everywhere and burnt pieces and maybe even burst crust stuck to the surface..which is more difficult to clean when it’s left there for extra hours
+fabio cialdini grazie tante a presto molti video se hai qualche idea o bisogno di qualche video che pensi fammelo sapere e lo faro ciao e continua a condividere ciaoooo
Nice person , great cleaning style and good pizza... You are teaching from your heart my dear brother ... good luck.. I am thinking to start of my own in India. Thank you very much....
cheers for that. im currently in the works to make a wood oven pizza place and doing alot of research on it. this helped alot. ciao and i subscribed ;)
Hello Vito, what are the chance you would do a video on cooking multiple pizzas? From start to finish how do you handle the work flow for 2 three and 4 pizzas. Where do you place them in the oven etc. Just an ideal for a future video. Thanks.
+theppgcowboy thank you so much for the tips i really need it :) i will do it on next tuesday ok if you have more idea just let me know and i will do it ciaoo
Y am i watching this i dont have a pizza oven dont ever plan on getting a pizza oven but some how im watching how to clean a wood burning pizza oven lol
Ciao Vito, I am buying a pizza oven for outside and I have the choice between chimney and no chimney. I've always used no chimney before so I'm wondering if you have any advice?
Fruit wood is typically used because it’s a hard wood so it doesn’t create a lot of SOT ad the sugars burn and offer an enhanced flavor. In Italy they typically burn olive wood because it’s readily available
hola maestro le saludo desde España.. tengo unas preguntas, como puedo hacer esas hermosas pizzas con el borde alto y crujiente. Podría usted ayudarme hacer un gran profesional.... saludos y gracias
Hi Vito, I have some trouble with my oven and dough. My pizzas don't cook well at the buttom so they need more time and mozzarella turns brown for excesive time inside. At first I thought the problem was the oven but I have done some dough with different flour and different quantity of water and there are differences. When the dough is neapolitan style, the pizza cooks very well, but in my Pizzeria people prefer thin pizza and you know the dough has more flour and this time I have difficulties to cook them correctly. Do you think the problem could be the % of water of the dough?. Thanks so much
I can't speak about your dough recipe, but I wonder if the bottom stone is not hot enough. Have you tried measuring the temperature of the stone with a laser thermometer before putting the pizza in? It should read at least 900F or 482C. For Neapolitan pizza, you shouldn't have to cook the pizza more than 2 -3 minutes. I hope that helps.
Salve chief, ho un forno a legna con mattoni in Argilla sia sotto che sopra. Il forno da 110 va che una bomba per pizze Napoli, arrosti e quant'altro. Ora sto cambiando posto e sara obbligato ad avere un forno Prefabbricato in refrattaria. Domando: si brucerà il fondo della pizza ? Il forno sara sempre da 110-120...particulari accorgimenti? suggerisci di ricoprire il suolo con il biscotto di Sorrento forse? sono davvero preoccupato...
@@vitoiacopelli vedo lo stemmino di le 5 stagioni. quale tipo usi? attualmente sto provando la oro. molto forte quindi gli faccio fare autolisi. dici che è adatta o è meglio usare il tipo per pizza napoletana da w 300?
Thank you for sharing what some may consider 'basic' knowledge. I am retired and soon to open a pizza shop in Costa Rica. My mother taught me but its been over 20 years out of practice or near an authentic oven. I forgot this cleaning! You are obviously a master and authentic. I am glad I found your sight. Good fortune and Good life for you Sir. Thank you.
The oven in very video is so clean that i started to believe that is self cleaning oven! Oh! Haha now i realise that it needs effort and time to keep it clean! Bravo Vito! The example anyone needs to copy
I'm doing my research on building a wood fire oven, and, besides that, my question was "how do you move the wood, and, how do you clean the ashes?" you answered those questions for me, very clearly i might add. Every video i have watched people were cooking their pizzas on the ashes, that just seemed wrong, and, you showed me that it is!
Warm regards
🍕
I agree with you. Most of the home videos they're not even at least brushing the ash off.
Nor do they sprinkle a little meal on the board to help the dough slide!
XTheSonofTheSunX if you have the right wood, the ash will give your pizza a great special taste (sure, you have to clean most of the ash but not all of if)
I just posted a video on my oven build if you wanna check it out!
Use a small dedicated mop instead of killing towels.
And hows often do you need to clean it ? Once a day or after each baking ?
Grande Vito ti seguo dall` Italia, ho due forni a legna ed ho finalmente trovato il modo perfetto per pulirli! Sto guardando tutti i tuoi video! Sei bravo e molto simpatico! Grazie!
Grazie mile. Hace años que busco la forma de hacer esto como se debe. Ahora sé como lo hace un verdadero profesional.
grazie mille per la spiegazione. a breve mi monteranno un bel forno refrattario in giardino ed usero' i tuoi consigli
At the beginning you seemed like a funny dude, by the way, watching your videos I can see that you are a true master and you are proud of your job and passion. I wish to work next to you.
I am a big fan of yours I have been using your recipe for making pizza,now I know how to clean my oven as well.From UK 🇬🇧 thank you.
Vito sei un grande, lavoro in una pizzeria come fornaio da 6 mesi e grazie ai tuoi video che mi hanno aiutato molto!! Che pagherei per lavorare con te!!! Haha sei grande 💪🏻
Muchas gracias por este video, nadie lo explica y es muy importante para los que estamos empezando con hornos de leña
Thanks...the way you show to clean the wood fired oven is important tips....specially beginners like me....thank u once again.
Vito questo video e proprio perfetto! Stavo cercando un video per imparare a pulire il forno, e sei stato bravissimo nel modo di fare. Grazie mille:)
Ma non il panno umido non si spacca la platea ?
I'm building my pizza oven. So these tips are super valuable!
" Disa di kolo you guysa wanta" ....... YES !! .....That is colour that we want !!!!
My Lord that pizza looks so good.
io vivo in provenza,ho tre forni a legna é solo un hobby il mio,tu sei molto bravo,i think you are neapolitain commà me,complimenti
It's nice seeing people take pride in their work especially when you're eating it nice job
I do this every morning at an Italian restaurant.. and tend to always clean it in the mornings and I’m 100% positive I’m the only one that does this…because when I go back to work after my days off I get a oven full of ash everywhere and burnt pieces and maybe even burst crust stuck to the surface..which is more difficult to clean when it’s left there for extra hours
Saludos desde argentina vitoo!!! Crack!!! Master!!!! De la pizza!!!
El Maradona de la Pizza.
Bien Campeón!!! Que rica!!!
Argentina!
Adrián
Thank you Vito for this great lesson. My home built brick oven is about 80% completed. I will be back. subscribed.
complimenti un video utilissimo.. specie per chi usa da poco un forno a legna.
+fabio cialdini grazie tante a presto molti video se hai qualche idea o bisogno di qualche video che pensi fammelo sapere e lo faro ciao e continua a condividere ciaoooo
Hey maestro Vito, I see some envy comments :)) keep up the good work we like you from around the world 🌎 viva italy 🇮🇹
This is exactly what I've been missing in my own pizza oven!!
Ciao Vito….I really like the way keep your oven clean and ready to go.
Thank you for your tips !!!!
Ciao !!!
~Ricardo Nazario~
Спасибо тебе брат.
Ты щедро поделился своими знаниями
Bravo vito!!!!
I want pizza !!!! NOW xxxx . Thanks for an excellent demonstration.
Nice person , great cleaning style and good pizza... You are teaching from your heart my dear brother ... good luck.. I am thinking to start of my own in India. Thank you very much....
Thank you for the video and your tips it was very helpful.
7:55 Then you serve that cleaning pie to the next customer who sends back a pizza.
You're an awesome teacher!
Your too good man it's a pleasure to watch your videos. Thanks
Oh venivo sempre alla Prova quando vivevo a los angeles! Pizza fanstastica!
Very nice tutorial! Enjoyed!!
Thank you! This is excellent technique and will contribute to better pizza at my place!
Thanks for passing on your knowledge!
That was a good work Vito thank you we should pay you for the advice
Thank you for the video it was very helpful. I just put in a wood oven and am learning to cook pizza. Thanks for sharing your tips. Subscribed.
Just what I needed to know. I like the shelve in the front.
cheers for that. im currently in the works to make a wood oven pizza place and doing alot of research on it. this helped alot.
ciao and i subscribed ;)
Grazie mille!
Excelente Vito 🍷🍷🍷
bravo davvero! è così che si evitano figuracce fatte in Italia e certificate da report
Thank you Maestro !!!
Thanks for sharing your tips. Subscribed. And the pizza looks absolutely amazing !!
Fantastic job, top level.
very nice tips thanks bro magnifico
Thank you so much for your demonstration.
Sei un grande, complimenti uaglio ;)
+MrBumby91 ti ringrazio tanto
Cool stuff
Esto es arte
Grande Vito !
Muito bom parabéns 👏👏👏👏👏👏👏👏
Good job explaining. I have work with Napoletana and stone oven baking. What kind of wood are you using? Wood for flavor or heat? Or both?
I love it!buddy how many times at day I have to wash the bottom of the oven?thanks good channel you help me alot
Great video thank you
Video molto interessante come sempre; Peccato solo per la confusine di sottofondo!
Good job go ahead...
Very nice...
Molto bene ragazzo!!!
Gracie maestro, Óscar argentina .
god job from malta
Bravo,!!!
Hello Vito, what are the chance you would do a video on cooking multiple pizzas? From start to finish how do you handle the work flow for 2 three and 4 pizzas. Where do you place them in the oven etc. Just an ideal for a future video. Thanks.
+theppgcowboy thank you so much for the tips i really need it :) i will do it on next tuesday ok if you have more idea just let me know and i will do it ciaoo
vito iacopelli
thank you very much
Shum e bukur
Y am i watching this i dont have a pizza oven dont ever plan on getting a pizza oven but some how im watching how to clean a wood burning pizza oven lol
hi , what oven that you used ? is it acunto ?
molto bene grazie
What kind of wood is best for cooking?
thank you
thank you very very very very much!
Ciao Vito, I am buying a pizza oven for outside and I have the choice between chimney and no chimney. I've always used no chimney before so I'm wondering if you have any advice?
Hey Vito. Everything okay? Any more videos soon? Are your two ovens from Acunto?
Grazie bello
What size floor is this oven? Thanks!
vito donde es recomendable instalar en termometro en este tipo de hornos a leña
gracias.
Hi Vito, how do you shut down your oven at the end of the day?
Grazie Vito.
Steve Caddick I'll make a video today and I'll post it in 2 day just for you :0)
Fantastico grazie
What is he bottom of the oven made of? Stone or cement?
What wood do you use amigo?
Do you use any specific wood?
Fruit wood is typically used because it’s a hard wood so it doesn’t create a lot of SOT ad the sugars burn and offer an enhanced flavor. In Italy they typically burn olive wood because it’s readily available
Hey, Vito could you do a video on how to use the Andiron properly so the fire burns correctly.
Hi Vito, my Acunto oven doesn’t get hot enough to bake the Napolitan pizza so the pizza is crunchy and not brown, what could be wrong ?
hola maestro le saludo desde España.. tengo unas preguntas, como puedo hacer esas hermosas pizzas con el borde alto y crujiente. Podría usted ayudarme hacer un gran profesional.... saludos y gracias
the cleaning dough should be a delicacy
Hi Vito, thanks for your videos, What diameter do your ovens have? Thanks, still making videos.
Hi Vito, I have some trouble with my oven and dough. My pizzas don't cook well at the buttom so they need more time and mozzarella turns brown for excesive time inside. At first I thought the problem was the oven but I have done some dough with different flour and different quantity of water and there are differences. When the dough is neapolitan style, the pizza cooks very well, but in my Pizzeria people prefer thin pizza and you know the dough has more flour and this time I have difficulties to cook them correctly. Do you think the problem could be the % of water of the dough?. Thanks so much
I can't speak about your dough recipe, but I wonder if the bottom stone is not hot enough. Have you tried measuring the temperature of the stone with a laser thermometer before putting the pizza in? It should read at least 900F or 482C. For Neapolitan pizza, you shouldn't have to cook the pizza more than 2 -3 minutes. I hope that helps.
Salve chief, ho un forno a legna con mattoni in Argilla sia sotto che sopra. Il forno da 110 va che una bomba per pizze Napoli, arrosti e quant'altro. Ora sto cambiando posto e sara obbligato ad avere un forno Prefabbricato in refrattaria. Domando: si brucerà il fondo della pizza ? Il forno sara sempre da 110-120...particulari accorgimenti? suggerisci di ricoprire il suolo con il biscotto di Sorrento forse? sono davvero preoccupato...
maestro vito,me puo' dicere che tipo di legna usi?grazie sei bravissimo ,io stongo sulla costa azzura ,ma so napoletano commà te.
ma anche forno elettrico va bene usare uno straccio umido?
Great to see that wood prix has new instructions to save my money and energy to build it.
Dio che fame mi è venuta
How much is the temperature in the oven supposed be
Que bonito
I dont want the first couple of pies that come out after the cleaning, I'll wait a bit. lol
best pizza
Lovely clean oven but, your pizza peel is dirty from constantly resting the edge on the floor?
Hi , can u plz tell me the weight of ur dough ??
how many pizzas can you do at the same time in that oven?
Maestro il tuo impasto è sempre a 8h di lievitazione?? Grazie..
+Gianluca Gentile no gli do un minimo di 24 h grazie a te
@@vitoiacopelli vedo lo stemmino di le 5 stagioni. quale tipo usi? attualmente sto provando la oro. molto forte quindi gli faccio fare autolisi. dici che è adatta o è meglio usare il tipo per pizza napoletana da w 300?