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Hi yes it’s a solid built oven, good for pizza only but you need to learn how to use it.

Thank you.

Hello, yes I cook on wood at the end of the video.

Thank you

00 pizza flour is best for this type of pizza. It’s very fine so it absorbs water better and strong in gluten so it can be stretched without tearing.

Thanks for the feedback, yes we noticed the sound was a bit out.

Thank you, would love to visit sometime soon.

Thank you.

Thank you.

Thank you.

Thanks for your comment. I am trying to raise the funds to pay for filming costs etc. and hope to be able to cover these topics in a future episode. Regards Rob.

Thank you for your comment Tom.

www.costanteimports.com.au/commercial-equipment/dough-making/grilletta-5kg-dough-mixer-var-removable.html?gad_source=1&gclid=Cj0KCQjw97SzBhDaARIsAFHXUWBUwulthlH3tp9eEFgJH8xgA6EJvY2SR3Qgl07lkMyDYicO8gGsEMkaAje1EALw_wcB

Hi, yes you can cook bread, slow cooked roasts and bbq in these ovens. I will do more videos in future. Thank you.

Thanks for that, fixed now. That would have been interesting.

These ovens are the best I have seen so far. Yes, performance and construction is better than Alfa in my opinion.

@@pizzaovens-fornieri do you have anything to do with the company selling them? Is it your design?

@@heywazz1 yes, I have offered some feedback on what I think. The oven is very well built. The company that make them want to make the best oven on the market so they are always looking for feedback.

Were you paid to do this review?

Not my design but I sell them. I review ovens for my customers who want to buy them so they know how to use them.

Hi, this is a poolish recipe and is best done with a mixer. Here is the video link and the recipe is bellow. ruclips.net/video/U-jL-0vdENg/видео.htmlsi=9Btu0TF4ptjGsUot Recipe Makes 4 x 280g dough balls: Stage 1 Poolish (10 mins) 425g cold tap water, 425g 00 Flour, 2.5kg fresh yeast or 1.5g dry instant yeast. Mix all together and refrigerate min 12hrs to max 24 hrs. Stage 2 Dough (40 minutes) Put Poolish in Mixing Bowl, Add 240g 00 Flour little by little and mix at low speed for 10 minutes, Increase speed and add 20g sea salt little by little, then add 75g cold tap water little by little, then add 15g extra virgin olive oil little by little and continue mixing at a higher speed until the dough is 24Celsius. Move onto bench, fold a few times then put it in a bowl covered for 30 minutes on the bench and then move it into the fridge for min 4hrs to maximum 24 hrs in fridge (I prefer 12 hrs). Stage 3 Dough Balls. Make 4 x 280g or 5 x 240g dough balls, put in a box covered for a min 4 hrs to 8 hrs if a cold day. You can put the balls in the fridge for up to 24 hrs as well and take out 2 hrs before use.

@@pizzaovens-fornieri You're a legend, thank you for sharing this. I love you channel and your videos.

Thanks

Thank you and have fun. Yes these ovens are available in Brisbane.

Thank you.

Thank you Tom.

Hi, yes you can free the balls as follows but they will not be as good, they become a bit chewy. Freeze the balls when they have initially proofed for about 4 hrs and when you are ready to use them, thaw for about 2-4hrs. I hope this helps.

Just a note: if you dough balls have been out for more than 4 hrs before you decide to freeze them, re-ball them, let them rest an hour and then freeze.

@@pizzaovens-fornieri thanks so much for replying! Is it possible to get the instructions off the paper in the video please, my eyes can't make it out when paused. Also, is there any way to speed the process up? I understand it will effect the overall quality, but I don't know if there is a way it could all be done on the day of wanting to cook them? Thanks

@@charlesmilligan1416 Yes you can speed it up by keeping the biga in the fridge for 24 hrs instaed of 48hrs but you cant do it all on the same day. The biga takes time to ferment. I will put up a new video soon that is for a 2 hr pizza dough recipe (start to finish) This is a same day recipe that is very good, but it will develop more taste if you give it more time, lets say 6-8 hrs so keep an eye out for that in a few weeks time . Here is the recipe for this video; BIGA PIZZA DOUGH RECIPE (makes 14 x 280g pizza balls) Biga 600g Flour, Type 00 300g Water, Cold Tap 1.5g Dry Yeast Add dry yeast to flour and mix, add water slowly and mix roughly into clumps (DO NOT Knead). Put into a sealed jar and rest at room temp for 1 hr, then refrigerator for 48 hrs. (24hrs minimum) Dough 1,800g Flour, Type 00 1,200g Water, Cold Tap 70g Fine Sea Salt Dilute all the Biga into the water as best as possible 5 min Add half of the flour and mix 5 min Add salt a little at a time Add rest of the flour little by little and then mix 15-20 min non-stop Let dough rest for 5-10 min Mix again lightly for 2-3 min (dough should be nice and smooth and strong at this point) Rest the dough in a covered container for 1 hour Move the dough onto your bench and lightly oil the top, rest for 30 min Make 14 x 280g dough balls, keep the top of the dough at the top for the whole process through to cooking stage. Put dough balls into the container, cover well, proof for 6-8 hours at room temp approx. 18-20 degrees Celcius. Use dough now or put into the fridge for 24 hrs (up to 48 hrs max). Remove from fridge and let the dough come back to room temp before cooking. *Keep dough in container covered at all times, don’t let the dough dry out or crust over.

@@pizzaovens-fornieri thank you so very much! And I can't wait for the 2H recipe!

Hi, yes salt adds flavour but most importantly it controls fermentation and how fast the dough will rise (more salt slows it down) which in turn controls how it tastes and how strong the dough will be. You can try using a bit less salt by keeping the dough warm during the rising periods (or on hot days) to try and develop the correct structure. If dough rises or proofs to fast it will be weak and bland. I hope this helps.

Thank you.

Hi and thanks. The peel is a 12 inch on this occasion but they also come in 14 inch. I suggest anodised aluminium with a short handle because they are lighter and you can buy online. Try eBay or here if in Australia. napoliovenco.com.au/products/1500mm-4-piece-14-x-16-inch-pro-series-hard-anodised-peel-set

Thank you.

Thank you.

Hi Anna, thanks for your message. I got it from Costante Imports in Preston but they are expensive. here is the link. www.costanteimports.com.au/kitchenware-cookware/appliances/dough-mixers.html

@@pizzaovens-fornieri My favourite place to shop lol. Thanks Roberto, look forward to your next video :)

Hi and thanks for the message. I got this recipe from Marco Cappiotti and I dont know why he uses these numbers. From what I understand, the more the percentage of poolish the faster the dough rises so if you were to use a lower percentage of poolish, the dough would take more time to rise and prove. In hot weather a lower percentage recipe would be good because the dough rises quicker anyway and it wont over proof as easy, whereas in winter a higher percentage poolish is better to get the dough to rise and prove quicker. Taste and crust should always be the same. I hope this helps.

Thanks Rocco

Hi, yes 100% easier and better than trying to hand mix.

Hi, you can freeze the balls preferably around 4 hrs after they were made. You can then defrost for about 2 hrs. They generally cook a bit chewier and not as good but eatable.

I could have left it in a bit longer but it was well baked