#1  
Old 10-23-2008, 08:55 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Wood-Fired Pizza

Here is my first try at a Pizza Napoletana video. I baked a Margherita in my Primavera oven, with info on dough, pizza peels, and firing/controlling the oven.

Take a look! Back to my self-help theme -- let me know what you think. :-)
James

__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by james; 10-23-2008 at 09:08 PM.
Reply With Quote
  #2  
Old 10-23-2008, 09:15 PM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: Wood-Fired Pizza

Hey James,

Good Show!

It is swell to see another cook work through the process, and to be able to 'see' how the various steps in the process work..

My dough is consistently 'dryer' and doesn't perform as well as your example, and by 'seeing' you work through the forming of the dough I can learn from your experience, and have good information to improve my cooking...

Thanks for the show!

JED
Reply With Quote
  #3  
Old 10-24-2008, 02:36 AM
ross's Avatar
Laborer
 
Join Date: Jun 2007
Location: Mansfield England
Posts: 69
Default Re: Wood-Fired Pizza

Once again fantastic Jim

Like Jed said good to see other people making and baking ...I was using to much flour making the balls..Now I know....Cheers

Do you or any others know of a UK supplier of the Red Caputo flour ..Ive searched high and low but cant find it
Reply With Quote
  #4  
Old 10-24-2008, 03:58 AM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: Wood-Fired Pizza

James,

That was great to see. That Primavera oven looks great. Can't wait to try one out.

Thanks
Reply With Quote
  #5  
Old 10-24-2008, 07:29 AM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: Wood-Fired Pizza

These videos are really helpful in a lot of ways. I needed to see how almost "runny" the dough should be- My first attempt was too dry, but the second attempt was better, although I didn't think so at the time. I also needed to see how you use the turning peel!

So, when you are making the skin on the dough, you put the seam side down and cup the top in your hand? I think I've been doing it upside down!
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 10-24-2008, 10:38 AM
Ken524's Avatar
Il Pizzaiolo
 
Join Date: May 2007
Location: Kentucky
Posts: 1,649
Default Re: Wood-Fired Pizza

Ditto on all the previous comments! I didn't know for sure how the coals/fire should be arranged. I've been doing it right, but now it's confirmed.

Thanks again and keep the videos coming!
__________________
Ken H. - Kentucky
42" Pompeii


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Updated!


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 10-24-2008, 12:28 PM
Serf
 
Join Date: Sep 2008
Location: Lakewood CO
Posts: 21
Default Re: Wood-Fired Pizza

I can't view images or links until I have 10 posts and I am excited to see the video so I am submitting a post.

BRIFRO
Reply With Quote
  #8  
Old 10-24-2008, 01:21 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Wood-Fired Pizza

Hey Brifro,

I will look into that. I did not try to set those thresholds that high.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 10-24-2008, 03:49 PM
Serf
 
Join Date: Sep 2008
Location: Lakewood CO
Posts: 21
Default Re: Wood-Fired Pizza

Thanks,James
Reply With Quote
  #10  
Old 10-24-2008, 03:59 PM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: Wood-Fired Pizza

James,

After you made your dough into balls and put in the proofing box how long did you let them rest/rise before making into pizza?
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mobile Wood fired Pizza Oven for sale! nissanneill Commercial Pizza Ovens 15 08-28-2010 07:54 PM
forno bravo e-book series wood fired pizza pizza bill Get Cooking 5 05-22-2008 01:35 PM
Stop 50 Wood Fired Pizzeria PizzaPolice Brick Oven Restaurant Reviews 4 12-05-2007 02:42 PM
Starting A New Wood Fired Pizza Restaurant Need Advice barryg Brick Oven Restaurant Reviews 5 04-12-2007 05:40 PM
Wood Fired Grill james Getting Started 6 07-09-2005 02:05 AM


All times are GMT -7. The time now is 01:20 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC