I absolutely love Ben’s attitude about cooking. There’s a trade-off between optimizing a hobby and accessing/enjoying a hobby. Using a rolling pin to stretch the dough might not be “optimal” but it’s a lot more fun than accidentally tearing a hole in your pizza crust as a newbie and then having a big mess in your oven. Really cool that you guys have made all of these videos publicly available!
Thanks heaps Sam! It's just the best place to start eh? Like with welding, I didn't try to go straight to multi-pass fillets to begin with, it was just doing tbe basics and getting that nailed down, then building on that from there
My wife and I have a home built Pompeii style WFO (watched ALL of Ben’s videos before building my own) and we have hosted a number of WFO pizza parties since it’s completion in 2021. The first thing we discovered is that there is no “bad” WFO pizza! 😊 Second is that 6 to 8 people have way more fun than larger groups. Smaller groups seem to bond quickly, make great suggestions for the next “fire pie” and and are willing to participate with not only the process of making but also with the clean up. We live in the PNWet so we built a 3 sided shed style covering over our WFO and pizza prep/build area and an adjoining 12x14 covered pavilion for seating with infrared heaters above the table and benches. I bought 200 fire bricks to build the oven with and had 7 full bricks leftover that I heat up in the WFO then wrap in upcyled burlap coffee bags to help our guests stay warm as well. We have successful roasted our Thanksgiving turkey inside our WFO for the past three years and baking a breakfast casserole the next morning is quick and easy. Thank you Ben, for your positive can-do oven build videos and for following up with solid how to use videos as well. Anyone that asks me about building their own gets at link to YOUR website and build videos. 😊
@@TheFireBrickCo my sweet wife doesn’t want gold, diamonds or fancy cars… she wanted a WFO! Replaying a The Fire Brick Company oven build videos gets her in the mood… to check her sourdough starter! 😂 If I could mimic Ben’s smooth voice and accent, the WFO would never get cold. 🙃
Great video, even better products and company! One suggestion I'd give on the peels is to mark one side, maybe 's' for sliding and the other side 'c' for cutting. Reason is over time using the board to cut cooked pizza will cause slits in the woodgrain which will cause pizza to stick. Best to keep one side knife free and smooth for optimal sliding. Keep up the great work on the videos and the ovens. Cheers.
Ben, I brought your D105 about 2 years ago and have enjoyed and continue enjoying it with the family. I researched so many ovens prior deciding on yours and I am so glad that I did. Best ovens in the market hands down.
I feel like got the pizzas down pat now, ive had my oven for a couple of years. But the entree ideas as the oven hests up is a good idea will try those next time thanks!
I’ll be officially using my oven for the second time this coming weekend but hosting 30 people instead of the usual 4 so it’s a perfectly timed video for me.
Ben, Brilliant! and just in time. I have at least ten people coming over this Saturday (unless it rains, no permanent roof yet.) I like the tip about brief cooking near the front before moving it nearer the fire. And the bamboo Apostropeels!! are an easy solution for speeding up the cooking, have em lined up and ready, everyone gets to play. I want some please, are they in the USA yet? The pre cooked crust is clever too, a great shortcut. My tip...too much and too many toppings spoil the pizza, less is better! Everyone should watch Vito, he is a perfectionist but I see no reason not to cut a few corners. You are looking pretty slick tossing the dough in the air, I need more practice. Thanks again for the video. This is David Hume, the Englishman living in Hawaii. We spoke recently about toxic tropical woods. I will send you some pictures very soon. Aloha.
Great video! Looking forward to part two. I've thrown myself into the deep end for a party late September with over 100 guests. I've got some family backup to help make pizzas but the plan so far is to par bake and freeze about 120 bases in the week prior and then send all the oven with a team of helpers assembling the pizzas. I like the chicken wings idea. Great stuff.
Thanks Harrison!! Wow you really have your work cut out for you there haha!! I would do some test cooks beforehand - you might find that you can just make some massive dough batches the night before then par-cook it all during the day so you don't have to freeze them
Im so close to pulling the trigger on buying a oven just a couple more days before i close on my house and if i get it first thing im getting is a wood oven in the backyard 🙏🤞
Very much still here, follow us on instagram for regular updates, the new design of the charcaol grill will be released soon with some exciting improvements!
I absolutely love Ben’s attitude about cooking. There’s a trade-off between optimizing a hobby and accessing/enjoying a hobby.
Using a rolling pin to stretch the dough might not be “optimal” but it’s a lot more fun than accidentally tearing a hole in your pizza crust as a newbie and then having a big mess in your oven.
Really cool that you guys have made all of these videos publicly available!
Thanks heaps Sam! It's just the best place to start eh? Like with welding, I didn't try to go straight to multi-pass fillets to begin with, it was just doing tbe basics and getting that nailed down, then building on that from there
My wife and I have a home built Pompeii style WFO (watched ALL of Ben’s videos before building my own) and we have hosted a number of WFO pizza parties since it’s completion in 2021. The first thing we discovered is that there is no “bad” WFO pizza! 😊 Second is that 6 to 8 people have way more fun than larger groups. Smaller groups seem to bond quickly, make great suggestions for the next “fire pie” and and are willing to participate with not only the process of making but also with the clean up. We live in the PNWet so we built a 3 sided shed style covering over our WFO and pizza prep/build area and an adjoining 12x14 covered pavilion for seating with infrared heaters above the table and benches. I bought 200 fire bricks to build the oven with and had 7 full bricks leftover that I heat up in the WFO then wrap in upcyled burlap coffee bags to help our guests stay warm as well. We have successful roasted our Thanksgiving turkey inside our WFO for the past three years and baking a breakfast casserole the next morning is quick and easy. Thank you Ben, for your positive can-do oven build videos and for following up with solid how to use videos as well. Anyone that asks me about building their own gets at link to YOUR website and build videos. 😊
Well that is just plain lovely - thank you! Sounds like you're getting a lot of joy out of that oven!
@@TheFireBrickCo my sweet wife doesn’t want gold, diamonds or fancy cars… she wanted a WFO! Replaying a The Fire Brick Company oven build videos gets her in the mood… to check her sourdough starter! 😂 If I could mimic Ben’s smooth voice and accent, the WFO would never get cold. 🙃
Great video, even better products and company!
One suggestion I'd give on the peels is to mark one side, maybe 's' for sliding and the other side 'c' for cutting. Reason is over time using the board to cut cooked pizza will cause slits in the woodgrain which will cause pizza to stick. Best to keep one side knife free and smooth for optimal sliding. Keep up the great work on the videos and the ovens. Cheers.
Ben, I brought your D105 about 2 years ago and have enjoyed and continue enjoying it with the family. I researched so many ovens prior deciding on yours and I am so glad that I did. Best ovens in the market hands down.
So good to hear that, haha YAY! Love it!!
I feel like got the pizzas down pat now, ive had my oven for a couple of years. But the entree ideas as the oven hests up is a good idea will try those next time thanks!
Always new thing s to add to your repertoire, try some hot honey on a baked brie!
I’ll be officially using my oven for the second time this coming weekend but hosting 30 people instead of the usual 4 so it’s a perfectly timed video for me.
YES!!! Oh that's just perfect, hope you and your friends and family have an epic time!
How did it go?
Ben, Brilliant! and just in time. I have at least ten people coming over this Saturday (unless it rains, no permanent roof yet.) I like the tip about brief cooking near the front before moving it nearer the fire. And the bamboo Apostropeels!! are an easy solution for speeding up the cooking, have em lined up and ready, everyone gets to play. I want some please, are they in the USA yet? The pre cooked crust is clever too, a great shortcut. My tip...too much and too many toppings spoil the pizza, less is better! Everyone should watch Vito, he is a perfectionist but I see no reason not to cut a few corners. You are looking pretty slick tossing the dough in the air, I need more practice. Thanks again for the video. This is David Hume, the Englishman living in Hawaii. We spoke recently about toxic tropical woods. I will send you some pictures very soon. Aloha.
Good question Jessie (and a great tip!) - they're not in the USA just yet but we are hoping to get them there in early 2024
Great video! Looking forward to part two. I've thrown myself into the deep end for a party late September with over 100 guests. I've got some family backup to help make pizzas but the plan so far is to par bake and freeze about 120 bases in the week prior and then send all the oven with a team of helpers assembling the pizzas. I like the chicken wings idea. Great stuff.
Thanks Harrison!! Wow you really have your work cut out for you there haha!! I would do some test cooks beforehand - you might find that you can just make some massive dough batches the night before then par-cook it all during the day so you don't have to freeze them
Ben gets it. Great video as usual. Thanks and well done.
Thank you!!
Thanks so much for these great tips!
You are so welcome!
I enjoyed the video and the information!
Yay! Thank you Jerome!
Im so close to pulling the trigger on buying a oven just a couple more days before i close on my house and if i get it first thing im getting is a wood oven in the backyard 🙏🤞
Hi, I'm looking to buy your accessories. Where can I find them?
If you're in Australia you can order through our online store! www.thefirebrickco.com/au/online-store/
I'm in Canada @@TheFireBrickCo
what size bamboo plywood did you use to make your peels look like .5o inch
It's 1/4" - thick neough to be good and strong but not too heavy
you seem not active online. Are you still in business?
So sad you did not continue the charcoal grills they were a beauty!
Very much still here, follow us on instagram for regular updates, the new design of the charcaol grill will be released soon with some exciting improvements!
@@TheFireBrickCowow. Thats great news. We need a home version for the typical bbq dude…. Worldwide!!!🎉
I am here in Arizona and just started my own company this past year! Let me know about any collaborations you might be interested in!
Well done! Best of luck with it!!!