The dome of the oven clears when the temperature of the brick surface is around 700-750 F. You will see the black disappear at the top center first, and the black will burn off as the sides of the dome reach that temperature. The black builds up as you start the cold, (under 700 F), oven with a large fire, then disappears as the bricks absorb heat from the fire. Heat will be absorbed by the bricks for a long time, (1 to 3 hours, depending on the oven design), before the oven temperature will hold with a small fire. If you see a fire in an oven cleared of black, you know the oven temperature is above 700-750 F and can go even higher, yet look the same. Just my experience after 10 years with a fornobravo pompei brick oven. Always enjoy your informative and animated videos Vito :cool:
40 years ago my best friend was a Hobart mixer, making 160 lbs of dough a day, that's alot. I had an electric stack oven that ran at 750 degrees and cooked pizza in 5 minutes. I like these videos because I've never used a wood fired oven and you give good instructions Vito, Grazie.
Grande Maestro, l'unico che trasmette la sua passione Veramente,che cerca di imparare chi come lui vuole intraprendere questo bellissimo lavoro. Ti stimo bomber spero che un giorno ti posso incontrare. 😎✌
Hi Vito, i am currently building my wood fire oven in my back yard here in Sydney Australia. I will be in LA early April 2018, I would love to visit for dinner! Thanks for all the tips I just wish i could get my dough perfecto! Thanks for all the great tips
tchau vito !!!! bacana seu canal ,acompanho a muito tempo ,legal de ver que apesar de estar na amèrica você faz os videos em inglês e italiano ,sou brasileiro .Aprendi a fazer pizza vendo suas preciosas dicas .
ciao vito... prima di tutto complimenti per i tuoi video la tua simpatia e la tua professionalita'... sono un appassionato di pizza domestico e mi diletto a fare la pizza per amici nel forno a legna, una domanda tecnica... a che temperatura deve essere la platea del forno per essere perfetta? ciao e continua cosi' sempre la tua positivita'... per le critiche lascia stare gli invidiosi a questo mondo sembra che tutti siano ingegneri pizzaioli ;)
You are the greatest and your vedios it's very useful, i need advise please, I'm using industrial oven with maximum degrees 400 c , and I'm using the pizza stone inside it, can you please advise about the temprture i must set and the preheating time before I use, please reply me
Ciao, grazie per il video Nel mio forno a 800f la pietra mi brucia la pizza e a volte si appiccica pure ma se lo tengo sui 700 f no. Quasi perfetta Se lo lascio andare fino a 900, la temperatura della base è troppo calda?
What are the inside dimensions of your oven and what is the Height of the center of the dome, Also what are the temperature at the dome and the walls compared to the floor temperature. Thanks for your Video's I'm over in Maryland and Built a wood fired half barrel brick oven. I love your San Marzano pizza Sauce so simple and so good, I Learned researching most American Pizza shops use a low temperature oven and Some Pizzerias with brick ovens also use a regular High Gluten not 00 Flour with sugar and oil which benefit the low temp baked Pizza, I and Pleased to see you teach Both ways for the home oven and the High temp Authentic Associazione Verace Pizza Napoletana Sede Legale. When I read the comments of Your subscribers I don't think some of them understand the difference, And Vito Is there any change in your Video you could also teach us a little of Italian language Thanks George in Rosedale Maryland
Bravo Vito ! ho visto nell'ultima parte del video dove alzi la pizza che la parte sotto è leggermente annerita , è un eccesso di farina di spolvero o troppo calore sulla platea ?
Rex Sauzer ciao grazie per la visualizzazione No io non la vedo annerita comunque se dovesse succedere vuol dire che la temperatura te suolo del forno è troppo calda, se invece è un po' gialla in quel caso è troppa farina sotto la pizza Grazie
Hello Vito thanks for your tips, but it will great if you could explain after cocked 100 pizza how to increase the temperature on the floor is never be the same?
Its a great channel only if the real questions are answered, vito fails to address the real questions without replys. He reply too what a great channel....... But obvious missed intricate values are either not read or forgotten..sad
@@vitoiacopelli 500 degrees Celcius??? That's 932 degrees F.! How is that even possible, with a thermometer reading which looks like it's only about 700 degrees F., although I can't see the actual numbers - just the pointer. Your flame doesn't look that big. Tony Gemignani says his oven floor is only 850 degrees F. and he won in Naples with his Neapolitan pie. He says it's "about 900 degrees close to the flame". Could you please clarify this and also what the ambient air temperature is of the oven? I see where the pointer is, and on another video, on location , it clearly read "700 degrees", and there's NO way that could be Celcius. Thank you Vito.
The dome of the oven clears when the temperature of the brick surface is around 700-750 F. You will see the black disappear at the top center first, and the black will burn off as the sides of the dome reach that temperature. The black builds up as you start the cold, (under 700 F), oven with a large fire, then disappears as the bricks absorb heat from the fire. Heat will be absorbed by the bricks for a long time, (1 to 3 hours, depending on the oven design), before the oven temperature will hold with a small fire. If you see a fire in an oven cleared of black, you know the oven temperature is above 700-750 F and can go even higher, yet look the same. Just my experience after 10 years with a fornobravo pompei brick oven. Always enjoy your informative and animated videos Vito :cool:
Deck temp is usually around 550 F correct?
40 years ago my best friend was a Hobart mixer, making 160 lbs of dough a day, that's alot. I had an electric stack oven that ran at 750 degrees and cooked pizza in 5 minutes. I like these videos because I've never used a wood fired oven and you give good instructions Vito, Grazie.
*fahrenheit
Grande Maestro, l'unico che trasmette la sua passione Veramente,che cerca di imparare chi come lui vuole intraprendere questo bellissimo lavoro. Ti stimo bomber spero che un giorno ti posso incontrare. 😎✌
Hi Vito, i am currently building my wood fire oven in my back yard here in Sydney Australia. I will be in LA early April 2018, I would love to visit for dinner! Thanks for all the tips I just wish i could get my dough perfecto! Thanks for all the great tips
tchau vito !!!! bacana seu canal ,acompanho a muito tempo ,legal de ver que apesar de estar na amèrica você faz os videos em inglês e italiano ,sou brasileiro .Aprendi a fazer pizza vendo suas preciosas dicas .
Vito, the temp should be 750F on the thermometer of on the stone of the deck? Because the air temp inside is less than on the stone
Pizza looks extraordinary Vito -- you are very gifted !!!
ciao vito... prima di tutto complimenti per i tuoi video la tua simpatia e la tua professionalita'... sono un appassionato di pizza domestico e mi diletto a fare la pizza per amici nel forno a legna, una domanda tecnica... a che temperatura deve essere la platea del forno per essere perfetta? ciao e continua cosi' sempre la tua positivita'... per le critiche lascia stare gli invidiosi a questo mondo sembra che tutti siano ingegneri pizzaioli ;)
Ciao Maestro. Grazie!
grazie
Love those ovens, Stefano Ferrara is an artisan. Thanks for the video Vito and congrats on your 2nd place!
0:28 masterfully executed jumpcut :)
I don’t even have a pizza oven and I love watching these lol
Hi, great video, could you please tell me what the dimensions of the oven opening is? ie the radius and diameter
Cheers
Bravissimo e sei molto bravo nel inglese Complimentoni da Bari!
BRAVO MOLTO BRAVO BRAVISSIMO.
VITO.
what oven do you have???
effeuno p134h with a custom thicker stone from pallepizza made with argila and volcanic sand. it can go up to ~470°C
Clementi Mondo 80cm
a modded electric oven
Ciao, best regards from Romania !Auguri !
You are the greatest and your vedios it's very useful, i need advise please, I'm using industrial oven with maximum degrees 400 c , and I'm using the pizza stone inside it, can you please advise about the temprture i must set and the preheating time before I use, please reply me
What type of wood are you using?
Grazie!
Sei troppo bravo,ciao
grazie amico
Ciao, grazie per il video
Nel mio forno a 800f la pietra mi brucia la pizza e a volte si appiccica pure ma se lo tengo sui 700 f no. Quasi perfetta
Se lo lascio andare fino a 900, la temperatura della base è troppo calda?
Can i ask chef if i used oven , what would the good temperature cook pizza ?
Ciao Vito adoro le tue video 🥰 io ho un problema 😥la mia pizza e ben cotta in alto ma non in basso cosa devo fare ??
Guarda il video sul canale italiano gli errori del forno a legna
si gruossssss cumpagne mio simpaticone
What are the inside dimensions of your oven and what is the Height of the center of the dome, Also what are the temperature at the dome and the walls compared to the floor temperature.
Thanks for your Video's I'm over in Maryland and Built a wood fired half barrel brick oven. I love your San Marzano pizza Sauce so simple and so good, I Learned researching most American Pizza shops use a low temperature oven and Some Pizzerias with brick ovens also use a regular High Gluten not 00 Flour with sugar and oil which benefit the low temp baked Pizza, I and Pleased to see you teach Both ways for the home oven and the High temp Authentic Associazione Verace Pizza Napoletana Sede Legale. When I read the comments of Your subscribers I don't think some of them understand the difference, And Vito Is there any change in your Video you could also teach us a little of Italian language Thanks George in Rosedale Maryland
Bravo Vito ! ho visto nell'ultima parte del video dove alzi la pizza che la parte sotto è leggermente annerita , è un eccesso di farina di spolvero o troppo calore sulla platea ?
Rex Sauzer ciao grazie per la visualizzazione
No io non la vedo annerita comunque se dovesse succedere vuol dire che la temperatura te suolo del forno è troppo calda, se invece è un po' gialla in quel caso è troppa farina sotto la pizza
Grazie
Grazie per la risposta.
El suelo del horno como se calienta ??? De alguna forma o solo con el calor interior ? Por favor agregarle subtítulos en español
Hello Vito thanks for your tips, but it will great if you could explain after cocked 100 pizza how to increase the temperature on the floor is never be the same?
would love to know an answer to it as well! Perhaps moving the fire to another side?
Its a great channel only if the real questions are answered, vito fails to address the real questions without replys. He reply too what a great channel.......
But obvious missed intricate values are either not read or forgotten..sad
Vito I can't get my pizza to brown on the bottom. I have the brick oven at 800 degrees but I want to bottom charred a little??
You have to use blue caputo flour and you can add some sugar
vito what floor temperature do u cook at? thank you
approx. 500degrees
Degrees C or F?
C
@@vitoiacopelli 500 degrees Celcius??? That's 932 degrees F.! How is that even possible, with a thermometer reading which looks like it's only about 700 degrees F., although I can't see the actual numbers - just the pointer. Your flame doesn't look that big. Tony Gemignani says his oven floor is only 850 degrees F. and he won in Naples with his Neapolitan pie. He says it's "about 900 degrees close to the flame". Could you please clarify this and also what the ambient air temperature is of the oven? I see where the pointer is, and on another video, on location , it clearly read "700 degrees", and there's NO way that could be Celcius. Thank you Vito.
this is just for pizza napolitana?
Yes
Cuanto tiempo se deja la pizza en el horno a 450?
90 segundos
Why the super small logs versus medium to bigger ones?
Eine Frage bitte wo komnt der Rauch raus.
What kind of wood is used in the oven?
What was the temperature
Please show the underside of pizzas when finished. Thanks
se è possibile: chiarisci bene le parti anche in italiano. grazie.
vitooooooo how are you !!!!
very good thank you
Era un po altino il forno al refrettario, bisognava stabilizzarlo un po sotto con lo scopino umido, prima di infornare. Occhio Vito)))
Sorry but u did not show us the temperature
Please tell me how much temperature for pizza in gas stone oven 250 is ok and for one kg di farina active dry yeast 2 gram ok please reply maestro
the greatest food porn EVER !!!!!
Anyone that’s not sure what language he is speaking, he is speaking French I lived in France and taught French at a top university for 9 years.
He is speaking Italian. He said it himself and because I know Italian. This is not French food.
So much for "Top" french universities as he's specking Italian!!
@@talbenavraham1385 Hehe. Incredible which kind of jerks are around here, is'nt ist?