Thank you Brent, I really appreciate you saying so and glad you enjoyed them. I'm working on some new episodes and will hopefully have them up soon. Clive
Amazing videos. I absolutely love my oven after being so sceptical in the beginning. I've added the andiron and small peel to the list of tools I need to get. Cheers
Thank you Richard. There are so many tools offered for the wood fired oven, but if all I had was the small peel, the brush, and the andiron, I would feel like I had everything I needed. Clive
The Wood Fired Oven Chef Yeah, I already have the brush and the large peel that came with the oven. Like you say it’s a bit cumbersome. Will be interesting to see how you deal with pizzas with the little peel 😊
Really love your channel, Clive. I can see how passionate you are about cooking and teaching people how to cook. Wondering if you are able to share details about where you purchased the oven or who built it for you. Its one of the best I’ve seen anywhere. Thanks!
really impressed at the quality of this video, beautifully done, loved the way you covered everything, gorgeous oven and home. cool dog. greetings from New Zealand
Oh my God, I absolutely love your videos!! I am and have been doing research for an outdoor pizza oven that I am going to build, and not even thought about the end use of it….until I saw your videos. I agree with the guy who said, “Can we get this guy to teach everything?” I must say that you are the epitome of what I aspire to be….just a regular guy who loves to cook outside and treats it like some kind of religious ceremony. Bravo good sir!!!
There’s so much talent in the world. Without youtube this guy would just cooking in his yard and we never would have had the pleasure of learning from him.
impressive...Man u have many attractions...beautiful Atmosphere around u....good lectures...nice words...beautiful impressions..natural sounds of air,burning woods sound,,fire and flames ,Specially nice Music,and ur voice...WITHOUT PIZZA....REALLY LIKE U
Thank you for these wonderful videos we have just purchased out first pizza oven and you have given us a great start my husband made me a andiron for our pizza oven it works well , looking forward to more of your videos thank you for taking the time to share your knowledge 💜
Thank you Tracey. I'm very happy to hear you've got your first pizza oven and look forward to hearing how much you enjoy it. I'm impressed that your husband made you an andiron. It's such a great piece of kit. I'm posting some new videos soon. Thank you, Clive.
I love your channel so much it motivated me to build my own brick oven! Out of nowhere your passion was so contagious I spent a whole week building an oven... I just thought I’d suggest.. I came to this video to start buying equipment. I had hoped to find links in the description for different tools online. If you wanted to Create an additional revenue stream, you would be able to be an affiliate marketer and include links in the description to all the tools you recommend and you would be paid as people use those links. Just a thought. Either way please keep the videos coming if possible! Thanks again
That's very kind of you to suggest Rob, but I'm happy to share my information without any expectations of something in return. Making more content at the moment. Clive
I designed the oven that way partly for aesthetic reasons. I wanted it to be one continuous shape rather than a larger base with a smaller structure on top. And partly because I wanted a thick thermal layer so I would have good heat retention. If you're interested you can go to the website, thewoodfiredovenchef.com, and under MY OVEN, there are plans to the oven I designed. Click on the image and it will open a new page and you can save it as a PDF. Thanks.
Vault ovens are more intended for bread and dome oven are slightly more towards pizza and general cooking. A properly designed dome oven will have better airflow in and around the oven.
Thanks for answering my question about the tiles on your pizza oven. So I have a pizza oven to and love cooking in it . The video's that you made are great please keep them coming could you thank the man filming he's doing a great job to
Could you tell us a bit more about the door? Is this a double door? Is it insulated? Would you recomend an insulated door for keeping the temperature longer/better?
The steel door that came with the oven is 2.5"/6.35cm thick. It's not insulated. It came with a thermometer that can be inserted through a hole, but I've never used it. Maintaining the heat in the oven starts with really good thermal insulation around the dome, though my door, or a good insulated door, helps prolong the heat cycle once the fire is extinguished.
I watched all your videos .Great learning curve. I have now built my own and used Propane as dry timber in Latvia is just not there . Result on your advice great . Tools indeed i agree on your verdict. Thank you .Yours Sir Kevin Parr Bt
Clive, great videos! As a fellow wood oven lover, it’s great to see someone touching on all the different aspects of wood oven cooking! Suggestion: Do a video on all the other things that can be cooked in the oven such as potatoes, corn, pasta, etc!! Pizza is super over done however, the other foods lack vids! By the way... where did you find the corn handles? Thanks Kristian
Trying to find that exact pizza peel but struggling a bit, any clues on where to buy one, I can find similar but not sure of the material, it looks like steel?
I’ve been enjoying your video series, thank you. I must ask, which state / part of the country / world is your residence / oven? The weather and ambience are very pleasant.
@@TheWoodFiredOvenChef Clever answer...keep us guessing. My son thinks it must be in Spain but I'm going to go further out and say Hawaii. In any event, it's paradise indeed...
Another great video! Thank you! I have been trying to find a good quality small diameter pizza peel like the one you use the most. Can you steel purchase the type you have online?
The peel in the video was my original 47", but since then I purchased a Small 8-inch Turning Pizza Peel with Long 59-inch Handle from Amazon. I still use the 47" for general oven maintenance like adding wood to the fire, and reserve the 59" for food. Thanks for watching the videos.
Could you please tell us who the manufacturer of your brick oven is? It's by far the best-looking, professional oven I've seen. The terracotta tiles on the counter in front of the oven and the green tiles on the arch, are they fire-resistant tiles? Thank you.
Awesome videos. Any chance you can tell us where you got those fantastic tools? I can only fine aluminum peels that are bolted together. Yours looks like its one piece.
Krikey, what a great vid! I’m thinking about getting one for my yard and this and Episode 1 are REALLY making me want to. Thanks for sharing. I may be binge watching your channel now! 👀
Hello Peter. Thanks for commenting, I really appreciate it. The peel is a Small 8-inch Turning Peel with Long 59-inch Handle. I had it a while, and bought it on Amazon. Let me know what you find. Clive
The Wood Fired Oven Chef I couldn’t find quite what I was looking for on Amazon. I’ve ordered this one so will let you know how I get in with it wood-fired-pizza-ovens.co.uk/product/pizza-forno-oven-peel/.
@@TheWoodFiredOvenChef I seem to be the only owner in my pocket of Canada who has not only the Morso Forno oven from Denmark, but also a unique Black Earth Grills carbon/corten steel plancha as well...and I've been thinking my Sony A7ii with my favorite vintage Takumar lenses might be a good start on a RUclips channel of my own! Thanks for the inspiration...
Hello Jorge. The original set I bought from Forno Bravo, the manufacturer of my oven. Since then I've bought the individual pieces when needed on Amazon.
great video. this helped me alot in selecting the best tools for me. do you have a recomended diameter of your round peel? im about to buy one and insure of what size to get. im mainly 25 - 30cm cooking pizzas.
Hello Daniel. Thank you for commenting on the video, I'm glad you found it useful. The small/long handled peel I use is 8"/20cm in diameter. I have a couple of different lengths. The first one I bought had a 47"/120cm long handle that got beat up after a while so I use it more for placing logs and moving the fire around. The new one I use for food has a 59"/150cm handle.
@@TheWoodFiredOvenChef OK, I will come at night, please tell me how big is your oven im planning building one, your one is the best I have ever seen on the the videos on RUclips
If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.
My apologies gentlemen if I disturb your conversation. Yes videos are amazing. I miss this time the song of the birds and the hill on the background. On this second video the intensity of sun light hid that beautiful mountain. Beside the oven are tropical plants they do no exist in a country with 4 seasons, if it is 4 seasons country the winter has to be very mild with temps no lower than 60F or 15 C. The mountain in the background is green, so a lot of Biomass. Cause The Pool, the person editing the video, the music, the dog, and that fabulous Oven I have not doubt: that country does not exist.
My guess would be West Coast say Santa Monica region. Mainly due to Forno Bravo oven and grape vines etc. Always odd hearing a Brit refer to temperature in Fahrenheit.
Wonderful video. I'm almost complete with my pizza oven and starting to gather tools. How long is your peel and is it the size you would recommend? Thank you!!
Hello Keith. The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on RUclips though.
I really don't think you understand how good you are at this. The entire thing. The production is top notch. The information is delivered succinctly and easy to understand. And your passion shines through. Question.. did you actually build the oven yourself? I know you got the kit but I'm talking about assembly and the entire housing structure. I'm really leaning towards doing one and am looking for recommendations for a builder. I'm in LA (Palos Verdes area) and it appears you're also in SoCal. Wild guess up in Santa Barbara area but also looks like OC. So if you "have a guy" I'd like to know! LOL. Cheers and keep up this great content.
Thanks for your kind comment. I'm glad you enjoyed the videos and appreciate the feedback. If you email me at thewoodfiredovenchef@gmail.com I will provide you with details about my oven. Clive
Clive, is there anything special/ secret about the welding gloves and wire brush? Can you recommend a brand for either or both? Thanks. Love your videos! Really well done.
Hello Scott. The last pair I bought were made by OZERO, but any good quality welding gloves will do. When you see BBQ gloves being sold they are usually the same thing. This is my third pair. Depending on which is you dominant hand, that glove will wear the most from use, and food residue will build up on it. The nice thing about welders gloves is that they protect you arms too, and are available from 14" to as long as 23". Thanks for watching and commenting. Clive
I am new to pizza oven cooking , we just bought a prefab oven made in Portugal and I am so excited to learn and perfect my skills. Your videos are just what I need looking forward to bing watching your episodes, thank you for sharing your knowledge and skills set
Hello Maureen. That's exciting news about your new oven. Thanks for watching the videos, and I look forward to hearing about your wood fired oven cooking adventures. Clive
Brilliant series! Thank you for these... did you buy a kit? and since its a dome what was used for insulation to build it out to its current shape? Again, thank you so much for the posts, I'm inspired to build my own!
Really enjoying this series. I have a wood-fired oven that I built about 4 years ago as well - yours is more refined :), but I have the same connection to it I believe as you do. I have yet to make a permanent door, but the temporary one I've made I use to regulate heat for baking bread. Thank you for sharing these videos - beautiful!
Love this video series from the Wood Fired Oven Chef. Had a question, if you dont use the wide peel, only the small round one, how do you get the pizza into the oven?
I use my wood peel for placing the pizzas in the oven, and the small peel for turning and taking them out. It's a personal preference, but a larger oven might use something else.
A bit late to the party here but I am researching the best way and methods of building a pizza oven and your videos seem to be the most informative both in style and in stating the actual reasons of why you should use an outdoor oven besides the food its the sure beauty and ambience that the oven creates .I have actually built one before and will be doing again as I am due to retire in a few years I sure aim to have one in my garden here in Kent..I picked up that you had purchased the beautiful oven you have there ,may I enquoire please where ,many thanks
I really like your videos but one tool i feel is dangerous to recommend using is a brush. If you have either brass or stainless steel the bristles can fall out and get embedded into the food and then get stuck in your stomach or intestines. I recommend using the peal or rake to move the coles and a blow pipe to clean the surface. The airflow in the oven will then quickly remove any ash up the chimney. Much safer and does as good of a job.
Hello Randy. Yes I know there are mixed opinions about using a brush but it seems to be the most common tool when cleaning the oven floor. A good quality brush will hold together if used correctly. There have also been some concerns about the blow pipe if not used correctly. I think it's up to the user to decide what they think it safest. Thanks for commenting.
I have exactly the same 2 tools as you. I have a steel wire brush screwed into a long pole - but also a bucket of water to stick it in as it's come out alight many times! I also made a small peel as the large one is a bit unwieldy at times and I made a 'fire-shover' as I call it to push the fire around, but the andiron is new to me. Loving the videos.
Hi Clive, I am about to buy my set of tools so your video on tools is very relevant. Do you make pizza regularly? and if so, is the 20cm peel sufficiently large to handle a say 30 cm pizza? or perhaps you make smaller pizza's?
Great video. Helps by eliminating the purchase of useless items (shed or patio clutter). However, I have a question. How long is the fire poker? It looks to be about 30 inches, perhaps 36. Looking forward to hearing back.
Hello Stan. I designed it and then had it built by a great stonemason. I can send you more detailed information if you're interested. Thanks for watching. Clive
@@TheWoodFiredOvenChef Apologies if this has been asked and answered, but what size is the peel you use - and can you remember where you bought them please?
@@TheWoodFiredOvenChef how about your door what is the measurement of your door dome i got mine but it seems too fast to cooldown the temperature my door wide is 21" and the hieght is 17" what do you think sir?
@@marksantiago22 Thanks about the size of my door. It's more about heat retention. You should measure the temperature of you oven when you've finished one evening and then again the following morning and see how much heat is lost.
Your entire series of instructional videos and recipes have been both educational and a joy to watch Clive. I feel myself taking a longer and slower breathes and generally feeling calmer just listening to you! I'm currently building an oven with my father in London and as long and tiring as it is, it is also a genuine pleasure. May I ask where you bought your Tuscan grill? Thank you very much and I look forward to any new videos you care to share :)
Thank you for you generous comment Marv. I'm happy to hear about the construction of you oven, and look forward to hearing all about your cooking adventure. Hopefully the rain in the UK will give way to some beautiful summer cooking weather. The Cast Iron Tuscan Grill is by Steven Raichlen but unfortunately I've learnt that it's no longer available. Cheers. Clive
@@TheWoodFiredOvenChef Hahahaha thanks! One of the greatest movie stories ever to make it to the big screen. I had always used Star Wars lines with our children when they were small to remind them stay on the light side of force and still do.... and they are adults now!
Can we get this guy to teach everything? He's so chill I can't help but relax and learn.
Thanks Bruce
@@TheWoodFiredOvenChef please teach us more stuffs sir
Yeah hey. Agree, make the best teachers.
I am a 43 year old male up for adoption. Please consider.
😄 Nice one Patrick. I already have two daughters so I'm afraid I've got my work already cut out. Clive
Every one of your videos are extraordinary!! Can't wait for more--thanks for your efforts.
Thank you Brent, I really appreciate you saying so and glad you enjoyed them. I'm working on some new episodes and will hopefully have them up soon. Clive
Great videos. Very useful for a newbie!
🤣🤣🤣
That’s ZEN, 禅🤣🤣
useful🤣not🤣🤣🤣
Japanese always care about it🤣🤣
Including THIRD EYES🤣🤣🤣🤣
Thanks
Amazing videos. I absolutely love my oven after being so sceptical in the beginning. I've added the andiron and small peel to the list of tools I need to get. Cheers
Thank you Richard. There are so many tools offered for the wood fired oven, but if all I had was the small peel, the brush, and the andiron, I would feel like I had everything I needed. Clive
The Wood Fired Oven Chef Yeah, I already have the brush and the large peel that came with the oven. Like you say it’s a bit cumbersome. Will be interesting to see how you deal with pizzas with the little peel 😊
Really love your channel, Clive. I can see how passionate you are about cooking and teaching people how to cook. Wondering if you are able to share details about where you purchased the oven or who built it for you. Its one of the best I’ve seen anywhere. Thanks!
Thanks Chaitu. If you want to email me at thewoodfiredovenchef@gmail.com I will send you information about my oven. Clive
love the obi reference lmao
really impressed at the quality of this video, beautifully done, loved the way you covered everything, gorgeous oven and home. cool dog. greetings from New Zealand
Thank you William. More videos coming this week. I look forward to your feedback.Clive
I'm making a budget pizza oven for my youtube channel and started watching your series and learned a lot. thanks.
Thank you, glad you found the videos useful. I look forward to watching the content. Clive
Oh my God, I absolutely love your videos!! I am and have been doing research for an outdoor pizza oven that I am going to build, and not even thought about the end use of it….until I saw your videos. I agree with the guy who said, “Can we get this guy to teach everything?” I must say that you are the epitome of what I aspire to be….just a regular guy who loves to cook outside and treats it like some kind of religious ceremony. Bravo good sir!!!
Thanks John. Glad to hear there's an outdoor wood oven in your future. I look forward to updates. Clive
Wow that star wars remark, insane didnt expect that lol
The force is strong with you Leonard
Very nice wood fired oven! Is that plaster on the outside? Thanks for sharing. :)
Hello, thanks for commenting. If you mean by "plaster", hard exterior stucco, then yes.
6:45 and... you can empty out the vacuum cleaner on your vegetable garden!
👍🏼
There’s so much talent in the world. Without youtube this guy would just cooking in his yard and we never would have had the pleasure of learning from him.
Thanks Jon. Really appreciate the comment. Clive
Can’t wait to build my oven
Look forward to hearing about it when you do.
impressive...Man u have many attractions...beautiful Atmosphere around u....good lectures...nice words...beautiful impressions..natural sounds of air,burning woods sound,,fire and flames ,Specially nice Music,and ur voice...WITHOUT PIZZA....REALLY LIKE U
Thank you Fahad
and a cute French Bulldog!!
Thank you for these wonderful videos we have just purchased out first pizza oven and you have given us a great start my husband made me a andiron for our pizza oven it works well , looking forward to more of your videos thank you for taking the time to share your knowledge 💜
Thank you Tracey. I'm very happy to hear you've got your first pizza oven and look forward to hearing how much you enjoy it. I'm impressed that your husband made you an andiron. It's such a great piece of kit. I'm posting some new videos soon. Thank you, Clive.
Love the videos, I'm fairly new to pizza ovens having built one during lockdown. Thank you for sharing your knowledge :)
Hello Jamie. Great to hear about your new oven. I look forward to hearing about your cooking adventures. Clive
This was the best video i came across so far about Wood Fired ovens
Thank you Faisel!
This is my Excalibur! Lol!
I love your channel so much it motivated me to build my own brick oven! Out of nowhere your passion was so contagious I spent a whole week building an oven... I just thought I’d suggest.. I came to this video to start buying equipment. I had hoped to find links in the description for different tools online. If you wanted to Create an additional revenue stream, you would be able to be an affiliate marketer and include links in the description to all the tools you recommend and you would be paid as people use those links. Just a thought. Either way please keep the videos coming if possible! Thanks again
That's very kind of you to suggest Rob, but I'm happy to share my information without any expectations of something in return. Making more content at the moment. Clive
One important tool you forgot. ...The Cookbook! 😄
It's on a very long list of things to do Patrick 😄
Love the video's. I have seen many ovens built with just an arch design and not a dome. Do you have any views on the subject?
I designed the oven that way partly for aesthetic reasons. I wanted it to be one continuous shape rather than a larger base with a smaller structure on top. And partly because I wanted a thick thermal layer so I would have good heat retention. If you're interested you can go to the website, thewoodfiredovenchef.com, and under MY OVEN, there are plans to the oven I designed. Click on the image and it will open a new page and you can save it as a PDF. Thanks.
Vault ovens are more intended for bread and dome oven are slightly more towards pizza and general cooking. A properly designed dome oven will have better airflow in and around the oven.
Thanks for answering my question about the tiles on your pizza oven. So I have a pizza oven to and love cooking in it . The video's that you made are great please keep them coming could you thank the man filming he's doing a great job to
Thank you Martin. More episodes coming soon.
Your videos are the absolute best. You cover every detail. Thanks for the effort in your videos and professionalism.
Thank you Shane, appreciate it. Clive
Replacing the grate with the "andiron" made the difference in my oven. Thanks!
The andiron is an awesome piece of kit. Glad you like it.
Now this is a fireplace poker! I keep this to keep food thieves out!
Just found your channel. Loving your approach to wood fired cooking!
Thank you Ross, I'm glad you enjoyed the videos. Clive
I will be trying your recipes in my oven very soon
Super video’s! Where did you get those beautiful tiles on the floor of your oven?
Hello Lars. The decorative tile is called Ceramica Alhambra, made by a company called Walker Zanger.
Thank you
In addition to the artistry/creativity of the channel, I also enjoy the geeky side of it very much. Your videos are heavenly, sir.
Thank you! More to come.
These episodes are awesome and very informative. 🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺
Thank you Rob
Could you tell us a bit more about the door? Is this a double door? Is it insulated? Would you recomend an insulated door for keeping the temperature longer/better?
The steel door that came with the oven is 2.5"/6.35cm thick. It's not insulated. It came with a thermometer that can be inserted through a hole, but I've never used it. Maintaining the heat in the oven starts with really good thermal insulation around the dome, though my door, or a good insulated door, helps prolong the heat cycle once the fire is extinguished.
This guy reminds me of a movie villain whose super power is intelligence
I watched all your videos .Great learning curve. I have now built my own and used Propane as dry timber in Latvia is just not there . Result on your advice great . Tools indeed i agree on your verdict. Thank you .Yours Sir Kevin Parr Bt
Thanks for commenting
Clive, great videos! As a fellow wood oven lover, it’s great to see someone touching on all the different aspects of wood oven cooking!
Suggestion: Do a video on all the other things that can be cooked in the oven such as potatoes, corn, pasta, etc!! Pizza is super over done however, the other foods lack vids!
By the way... where did you find the corn handles?
Thanks
Kristian
Thanks Kristian. There's a long list of dishes I still want to make, including some that you mentioned. More to come. Clive
The corn handles are skewers that I cut down.
Great tutorial Chef. Thanks for sharing Chef.😎 I am looking forward to seeing you again.
Thank you Todd
thank you, great video, just bought a wood fired pizza for my boss, and watch all your videos, I am completely new to this
You bought it for your boss Ron! I wish my employees were that generous. Thanks for watching, and commenting. Clive
Trying to find that exact pizza peel but struggling a bit, any clues on where to buy one, I can find similar but not sure of the material, it looks like steel?
The peel I use is the Small 8-inch Turning Peel with Long 59-inch Handle. I purchased it from webstaurantstore.com.
This guy is the Jedi of wood fired ovens.
Awesome 👍
The force is strong with you Teo
Oven door also keeps bees, hornets and other parts from going in and making nests when not in use
I hadn't considered that Alex but you're absolutely right. Great comment. Thank you.
I’ve been enjoying your video series, thank you. I must ask, which state / part of the country / world is your residence / oven? The weather and ambience are very pleasant.
Thanks Sepehr. I live with my wife in paradise.
@@TheWoodFiredOvenChef Clever answer...keep us guessing. My son thinks it must be in Spain but I'm going to go further out and say Hawaii. In any event, it's paradise indeed...
"So it's a sense of enjoyment, and caution at the same time." Ah yes...like having a mistress.
Another great video! Thank you! I have been trying to find a good quality small diameter pizza peel like the one you use the most. Can you steel purchase the type you have online?
The peel in the video was my original 47", but since then I purchased a Small 8-inch Turning Pizza Peel with Long 59-inch Handle from Amazon. I still use the 47" for general oven maintenance like adding wood to the fire, and reserve the 59" for food. Thanks for watching the videos.
Could you please tell us who the manufacturer of your brick oven is? It's by far the best-looking, professional oven I've seen. The terracotta tiles on the counter in front of the oven and the green tiles on the arch, are they fire-resistant tiles? Thank you.
Hello Donna. If you would like to email me through my website I will send you all the information you need about my oven.
Awesome videos. Any chance you can tell us where you got those fantastic tools? I can only fine aluminum peels that are bolted together. Yours looks like its one piece.
I go to webstaurantstore.com
Great videos ! Where did you get that awesome pizza peal and what is the diameter of the head? Looks very strong!
The peel is the Small 8-inch Turning Peel with Long 59-inch Handle. I purchased it from webstaurantstore.com.
Great video series. Thank you for the introduction.
Thank you
Krikey, what a great vid! I’m thinking about getting one for my yard and this and Episode 1 are REALLY making me want to. Thanks for sharing. I may be binge watching your channel now! 👀
Thank you. Let me know if you need any more information. Clive
Get you a partner who looks at you the way TWFOC looks at his long-handled small peel
😂
4:54 Great line, goes along with the epic musical score.
Thanks!
Hi
I absolutely love your videos... amazing tips. Well done and keep it up! Also what is the size of your oven please?
Thank you Farhad. 40”/102cm interior cooking surface
@@TheWoodFiredOvenChef Thank you
Fantastic videos. I’ve just built my own wood fired oven & am learning so much from them. Where do you buy your small long handled peel from please?
Hello Peter. Thanks for commenting, I really appreciate it. The peel is a Small 8-inch Turning Peel with Long 59-inch Handle. I had it a while, and bought it on Amazon. Let me know what you find. Clive
The Wood Fired Oven Chef I couldn’t find quite what I was looking for on Amazon. I’ve ordered this one so will let you know how I get in with it
wood-fired-pizza-ovens.co.uk/product/pizza-forno-oven-peel/.
Always great quality filming, must be a groPro9 or Canon; Great cooking too
Thank you! It a Sony a7rii. Clive
@@TheWoodFiredOvenChef Thank you Clive
@@TheWoodFiredOvenChef I seem to be the only owner in my pocket of Canada who has not only the Morso Forno oven from Denmark, but also a unique Black Earth Grills carbon/corten steel plancha as well...and I've been thinking my Sony A7ii with my favorite vintage Takumar lenses might be a good start on a RUclips channel of my own! Thanks for the inspiration...
@@snazzyd6915 Something else I use quite often is my iPhone camera. The new phones can shoot 4K
Can you share where it’s a good place to by tools?
Hello Jorge. The original set I bought from Forno Bravo, the manufacturer of my oven. Since then I've bought the individual pieces when needed on Amazon.
great video. this helped me alot in selecting the best tools for me.
do you have a recomended diameter of your round peel? im about to buy one and insure of what size to get. im mainly 25 - 30cm cooking pizzas.
Hello Daniel. Thank you for commenting on the video, I'm glad you found it useful. The small/long handled peel I use is 8"/20cm in diameter. I have a couple of different lengths. The first one I bought had a 47"/120cm long handle that got beat up after a while so I use it more for placing logs and moving the fire around. The new one I use for food has a 59"/150cm handle.
Great, thanks alot for your help. I look forward to seeing your pizza episode👍🍕
Wow, who edits your videos? It is very artful storytelling.
Me
👍👍👍👍👍
MISTER...im coming to your house with a helicopter and im going to take your OVEN away...it so COOL, thanks for these inspiring videos...
I'll keep an eye out for it Jay
@@TheWoodFiredOvenChef OK, I will come at night, please tell me how big is your oven im planning building one, your one is the best I have ever seen on the the videos on RUclips
@@jays7935 If you would like to email me through my website I will send you all the information you need about my oven.
Where did you purchase the andiron? I too have a pizza oven and could use one. Thanks
If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.
Lovely video, love my oven as well. cook amazing food in it. Where are you, what country is this filmed in? Cheers from Australia
Thank you Peter. I like to keep the location a mystery at the moment.
My apologies gentlemen if I disturb your conversation. Yes videos are amazing. I miss this time the song of the birds and the hill on the background. On this second video the intensity of sun light hid that beautiful mountain. Beside the oven are tropical plants they do no exist in a country with 4 seasons, if it is 4 seasons country the winter has to be very mild with temps no lower than 60F or 15 C. The mountain in the background is green, so a lot of Biomass. Cause The Pool, the person editing the video, the music, the dog, and that fabulous Oven I have not doubt: that country does not exist.
My guess would be West Coast say Santa Monica region. Mainly due to Forno Bravo oven and grape vines etc. Always odd hearing a Brit refer to temperature in Fahrenheit.
Wonderful video. I'm almost complete with my pizza oven and starting to gather tools. How long is your peel and is it the size you would recommend? Thank you!!
Thank you! Great to hear about your oven. The peel is the Small 8-inch Turning Peel with Long 59-inch Handle. Clive
Can I have the know how to build an oven like yours?
If you would like to email me through my website I will send you all the information you need about my oven.
Please share the name of the beautiful background music
Hello Keith. The track is called “Charango" by Mark Thomas Hannah. As far as I know it’s not available on any streaming services, and is only available to license. You can find it on RUclips though.
@@TheWoodFiredOvenChef thank you. I'm looking forward to your next video.
I really don't think you understand how good you are at this. The entire thing. The production is top notch. The information is delivered succinctly and easy to understand. And your passion shines through. Question.. did you actually build the oven yourself? I know you got the kit but I'm talking about assembly and the entire housing structure. I'm really leaning towards doing one and am looking for recommendations for a builder. I'm in LA (Palos Verdes area) and it appears you're also in SoCal. Wild guess up in Santa Barbara area but also looks like OC. So if you "have a guy" I'd like to know! LOL. Cheers and keep up this great content.
Thanks for your kind comment. I'm glad you enjoyed the videos and appreciate the feedback. If you email me at thewoodfiredovenchef@gmail.com I will provide you with details about my oven. Clive
Thanks for the effort and time to make such beautifull and inspiring videos!
Many thanks
Clive, is there anything special/ secret about the welding gloves and wire brush? Can you recommend a brand for either or both? Thanks. Love your videos! Really well done.
Hello Scott. The last pair I bought were made by OZERO, but any good quality welding gloves will do. When you see BBQ gloves being sold they are usually the same thing. This is my third pair. Depending on which is you dominant hand, that glove will wear the most from use, and food residue will build up on it. The nice thing about welders gloves is that they protect you arms too, and are available from 14" to as long as 23". Thanks for watching and commenting. Clive
I am new to pizza oven cooking , we just bought a prefab oven made in Portugal and I am so excited to learn and perfect my skills. Your videos are just what I need looking forward to bing watching your episodes, thank you for sharing your knowledge and skills set
Hello Maureen. That's exciting news about your new oven. Thanks for watching the videos, and I look forward to hearing about your wood fired oven cooking adventures. Clive
Me encantan tus vídeos. Son magníficos. Gracias por subirlos y compartirlos. Ojalá pronto haga más vídeos. Gracias.
Thank you Alfredo!!
Brilliant series! Thank you for these... did you buy a kit? and since its a dome what was used for insulation to build it out to its current shape? Again, thank you so much for the posts, I'm inspired to build my own!
Thank you! If you would like to email me through my website I will send you all the information you need about my oven.
Hey buddy, what’s the size of your refractory oven? Can you tell me the make and model? Thanks
If you would like to email me at thewoodfiredovenchef@gmail.com I will send you detailed information about my oven.
Really enjoying this series. I have a wood-fired oven that I built about 4 years ago as well - yours is more refined :), but I have the same connection to it I believe as you do. I have yet to make a permanent door, but the temporary one I've made I use to regulate heat for baking bread. Thank you for sharing these videos - beautiful!
Hello Jeremy. Thanks for getting in touch. I look forward to hearing about your cooking adventures. Clive
Great video on showing your tools. Nice and informative - Thanks!
Thanks for watching
Love this video series from the Wood Fired Oven Chef. Had a question, if you dont use the wide peel, only the small round one, how do you get the pizza into the oven?
I use my wood peel for placing the pizzas in the oven, and the small peel for turning and taking them out. It's a personal preference, but a larger oven might use something else.
A bit late to the party here but I am researching the best way and methods of building a pizza oven and your videos seem to be the most informative both in style and in stating the actual reasons of why you should use an outdoor oven besides the food its the sure beauty and ambience that the oven creates .I have actually built one before and will be doing again as I am due to retire in a few years I sure aim to have one in my garden here in Kent..I picked up that you had purchased the beautiful oven you have there ,may I enquoire please where ,many thanks
Thanks for the comment Stuart. If you would like to email me through my website I will send you all the information you need about my oven. Clive
I really like your videos but one tool i feel is dangerous to recommend using is a brush. If you have either brass or stainless steel the bristles can fall out and get embedded into the food and then get stuck in your stomach or intestines. I recommend using the peal or rake to move the coles and a blow pipe to clean the surface. The airflow in the oven will then quickly remove any ash up the chimney. Much safer and does as good of a job.
Hello Randy. Yes I know there are mixed opinions about using a brush but it seems to be the most common tool when cleaning the oven floor. A good quality brush will hold together if used correctly. There have also been some concerns about the blow pipe if not used correctly. I think it's up to the user to decide what they think it safest. Thanks for commenting.
Great info as usual. Where did you source your oven tools from? I just got an oven and I'm trying to find some quality tools.
Various places. webstaurantstore.com and Amazon mostly. Thank you for commenting. Clive
I have exactly the same 2 tools as you. I have a steel wire brush screwed into a long pole - but also a bucket of water to stick it in as it's come out alight many times! I also made a small peel as the large one is a bit unwieldy at times and I made a 'fire-shover' as I call it to push the fire around, but the andiron is new to me. Loving the videos.
Thanks for the suggestions.
great video. I have been wanting one for 30 years but I need to finish more projects before I build one. Keep up the good work
Many thanks Robert
Love what I have been watching carnt wait till l get my pizza oven up and running learning heeps from you
Thanks Paul
Hi Clive, I am about to buy my set of tools so your video on tools is very relevant. Do you make pizza regularly? and if so, is the 20cm peel sufficiently large to handle a say 30 cm pizza? or perhaps you make smaller pizza's?
The two pizza peels I have are a wood 35x40cm, and a metal 30x35cm. Both would be fine for a 30cm pizza.
Many thanks!
What a gentleman to give credit to StarWars. He could have totally pulled that off.
The force is strong with you Cornelius
Can you please tell the dimensions of turning peel?
The peel is the Small 8-inch Turning Peel with Long 59-inch Handle
@@TheWoodFiredOvenChef thank you.
Very helpful, thank you for your time and best wishes.
Thank you Lee
Find yourself someone who looks at you the same way he looks at his pizza turning peel
I love my peel
Great video. Helps by eliminating the purchase of useless items (shed or patio clutter). However, I have a question. How long is the fire poker? It looks to be about 30 inches, perhaps 36. Looking forward to hearing back.
Hello Richard. It's a 26" fire poker.
@@TheWoodFiredOvenChef Thanks for the reply! Should be ideal for the oven I am about to have delivered.
Is this a custom made oven or is the actual oven pre-made and installed and you covered with tile and stucco
I designed it and had it made by as tone mason. If you would like more detailed information you can email me at thewoodfiredovenchef@gmail.com. Clive
nice intro ... clang
This is the youtube channel what i was looking for. Thank you.
Thanks
Did you build the oven or had it built ..Thanks
Hello Stan. I designed it and then had it built by a great stonemason. I can send you more detailed information if you're interested. Thanks for watching. Clive
Hey Clive ..thanks for replying back ..that would be great i really like the design of your oven ..Thanks Stan @@TheWoodFiredOvenChef
email me at info@thewoodfiredovenchef.com I can send you more detailed information.
@@TheWoodFiredOvenChef Apologies if this has been asked and answered, but what size is the peel you use - and can you remember where you bought them please?
@@TeresaGriffith No apologies necessary. The peel is the Small 8-inch Turning Peel with Long 59-inch Handle that I bought on Amazon. Clive
👍👍👍👍👍
😄
WE really need to hear more from you Clive. Whatever it takes . You hear me ?
Loud and clear. More coming soon Randy
Amazing man loved every bit of your post
Cheers Terence
I want someone to look at me, one day, the way this guy looks at his long-handled small peel.
I love my long handled peel 😄
farignhieght or celcius??? yku say only 800 degrees
I usually heat my oven to 750F/400C for most cooking
@@TheWoodFiredOvenChef is it okay ill cook pizza for 250c?
@@marksantiago22 That should work Ryan. When cooking in a conventional oven it's around that temperature, and that works for many cooks
@@TheWoodFiredOvenChef how about your door what is the measurement of your door dome i got mine but it seems too fast to cooldown the temperature my door wide is 21" and the hieght is 17" what do you think sir?
@@marksantiago22 Thanks about the size of my door. It's more about heat retention. You should measure the temperature of you oven when you've finished one evening and then again the following morning and see how much heat is lost.
Your entire series of instructional videos and recipes have been both educational and a joy to watch Clive. I feel myself taking a longer and slower breathes and generally feeling calmer just listening to you! I'm currently building an oven with my father in London and as long and tiring as it is, it is also a genuine pleasure. May I ask where you bought your Tuscan grill? Thank you very much and I look forward to any new videos you care to share :)
Thank you for you generous comment Marv. I'm happy to hear about the construction of you oven, and look forward to hearing all about your cooking adventure. Hopefully the rain in the UK will give way to some beautiful summer cooking weather. The Cast Iron Tuscan Grill is by Steven Raichlen but unfortunately I've learnt that it's no longer available. Cheers. Clive
@@TheWoodFiredOvenChef Thank you very much for replying Clive. Will keep you updated on our wood fire oven build! All the best Marv
What size is your turning peel?
It's a 6"/15cm small turning peel, with a 59"/150cm handle
@@TheWoodFiredOvenChef thanks! Our oven is on the way so wanted to make sure I get the same size as the Master 😂. Keep the videos coming!
What is the song?
The track is called “Charango" by Mark Thomas Hannah.
Anyone who references Obi-Wan is ok in my book! Thank you for sharing what you've learned and your willingness to pass it along.
The Force is strong with you Brandon
@@TheWoodFiredOvenChef Hahahaha thanks! One of the greatest movie stories ever to make it to the big screen. I had always used Star Wars lines with our children when they were small to remind them stay on the light side of force and still do.... and they are adults now!
rock on obi wan 🔥
The Force is strong with you
That’s it, the andiron is super important... :)
It's a great tool for the woof oven