Cooking 2 Pizzas in the DeliVita Pizza Oven using 2 types of pizza dough.
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- Опубликовано: 18 окт 2024
- Hello! We made two pizzas using the DeliVita Pizza Oven. For the first pizza cook, I used my defrosted pizza dough and for the second cook - the defrosted DeliVita Pizza dough. Plus I'm going to be making some nice fish dishes in there soon. It even got my husband outside to help - he loves it too! The fact that I can see the pizza cooking without using a pizza door is a huge plus for me.
24hr room proof then frozen - then defrosted overnight - brought back to 21c room temp.
500g Blue Caputo pizzeria soft-grain milled at 00 Flour
1.5g dissolved dry yeast
9g dissolved table salt
300g water.
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Hi, according the little ash problem on the second cook: simply take a moist towel (not drippig wet - because the stone could break due too high temp differences!), wrap it around your pizza turner and swipe the inner of your oven. The ash will stick to the towel. The temperature of your stone will go down 30°C but only for two or three minutes. This is also a good tip when there was too much flower on the peel on the cook before.
Hi! Thank you! Will do that next time! 😀👍
A new oven! You changed the way you toss your pizza. A NEW pizza slicer. WOW, you have changed a lot since the last time I watched your video.
Hi Mark! I know things are developing on here! Thanks for checking back in!
This one came out great!
Thanks!
I was a bit behind and didn’t realize you got a new oven. All caught up! Good looking oven and pizzas! It seems like the new one would distribute heat better much better, but do you often get a bunch of smoke right in the face?
Hi! The smoke...we were blowing through the tool to re-ignite the flame and it blew the smoke out so - when the fire is ignited and in flame it’s great, when it’s just catching it’s smoky at that point only. 👍
Love it!
Thank you!! 😀
Hiya...With the ooni pro , inbetween pizzas there’s a wait time (maybe 10mins?)...with a log or 2 added to get back to temperature.
I was wondering what the wait time in between pizzas is for the DeliVita? I assume you lose less temperature. Is it like a 5minute wait instead? Thank you 🙏🏼
Hi! Yes, the temp is kept up on the DeliVita as long as you’ve got that fire maintained at the back. The same would apply to the Pro - just keep the strong flame/heat at the back and the temp should be back in about 5 -10 minutes. The DeliVita has greater insulation but has no door on this option and some heat pops out there.
Look's Nice! I wish I could review similar, thank you and enjoy!
Hi. Thank you!
Hello
Those pizzas look very good, crusts look very pro. Yours looks better in my opinion...
Does it make difference to freeze and defrost the doughballs?
Oven looks nice but it seems not very user friendly especially when cleaning...
Hi! Thanks!! I’m very happy using frozen dough as long as I get it back to warm room temp! It’s easier to stretch too. 👍🏻
Once again - most beautiful! Any observation on the differences between the 2 doughs? Mille grazie
Thanks! so much! The DeliVita dough is made by pro cooks so I would expect theirs to be better than mine! Theirs is certainly easier to stretch!! 😀
Just a note of caution using they metal bristle brushes or wire brushes, if one splinters off it is very dangerous if swallowed as they are difficult to see at times "Basically, the issue is that the coarse wire bristles from your grill brush can break off and get into the food you're grilling. If you then swallow one, it can puncture parts of the digestive system like the esophagus, intestines, stomach, or liver."
Oh! Thank you very much for that advice!
You're welcome , I stopped using them on my barbecue years ago after reading that, a friend of my work colleague ate a bit of plastic fork by mistake at a local cafe , bit of the prong broke off in his baked potato and he nearly died, had to have major surgery, can happen so easily and that was just plastic.
esq mtbguy I’ll back you up on this, it’s a real thing. I’ve stopped using wire brushes on my Weber BBQ now. I know there are alternatives to use on grills but as regards pizza ovens, particularly ones this size, Ooni etc, are there alternatives to wire brushes for cleaning the stone whilst cooking? I have a new Ooni Karu, which I’m about to start using (as soon as I can get the ingredients together, given these crazy times that we live in). Cheers, Chris.
Hello I love your videos and your flaming voice and music!! I’m seriously been researching all kind of pizza ovens. If budget wasn’t an issue is the DeliVita a better wood fired oven than the ooni pro? Clearly heat retention is much better. What about fire up times. On the pro it’s about 20mins? How long does it take to get to pizza temp on the DeliVita? Is it aot longer or just another 10mins? With the pro if you take the door off you lose heat but not with the DeliVita right? Sorry for al the questions but it’s a big decision . I’m leaning towards the DeliVita. If you could tell me the advantages and disadvantages compared to the pro I’d be very very grateful :) also can it sit on any stand?
Hi! Thanks so much!! Yes so the DeliVita is a handmade clay oven surrounded in fibreglass - it’s pretty amazing! It can stand on plastic tables and has the same heat up time as the Pro but once it’s hot its clay keeps it heated for a lot lot longer. It’s a beautiful oven. There are door and chimney options for the DeliVita too. I can’t think of any disadvantages about the DeliVita. It’s my husbands favourite oven out of all the ones we have used. Hope that helps! 👍
Excellent video. Can I ask a question? How long did it take for you to get up to the number of subscribers? I know it takes time but did it sort of snowball?
Love your videos. Really inspiring.
Thanks so much! I started cooking pizza on this channel in Summer 2017 - from a 0 sub start and with £0 budget. I’d never used editing software before, I also didn’t do sub 4 sub or anything like that, no networking, no help - just made vids and really enjoyed it and went with the flow. Probably not the way to do it but what I’ve achieved so far has been through hard work, learning from many mistakes (still am) with amazing support from viewers and community. ☺️🙏
Got2EatPizza Well, it’s because this is the best food channel on RUclips. That’ll do it.
Thanks! That’s really lovely! ☺️
Do you think the Oonii Karu is better then the Onii Pro? I know the karu is coming in 1-2months..I never made Pizza but i want to start, at home and with friends. What kind of oven you recomment me? I like the wood oven more than the gas( looks portabler and i like wood fire), but what do you think is better? You taste a different? What would you recomment me? (It should be portabel)
Thank you very much for all your videos. I love them so informativ and helpful. Also your answers! And your pizza looks absolut amazing!!
Sry for my englisch hope it is okey..
Greetings from Germany
Alex
Hi! Your english is really good! If you prefer to cook with wood and you want portability then the Karu looks like it would be perfect for you due to the fact it takes real wood and looks as portable as the 3 and the Koda. The Pro is super for wood but it’s not as portable i.e. lot bigger. Thanks so much for your support and Danke!
Hi. Thanks for the video. How big pizza can you fit in the oven? Can you fit 16 inches? Cheers
Yes, this has a lovely big stone!
@@Got2EatPizza Okay great. Thanks :)
Pizzas look awesome as always 🤗 after having 2 orders of the ooni pro cancelled 😑 I’ve just purchased the igneus classico 🤞 have you had any experience with this range of ovens?
Hi! Oh no! Why were they cancelled? I haven't used the Igneus Classico - it looks the same shape as the Ardore but that's gas only - looks lovely! Enjoy your new pizza oven!
They were out of stock but hadn’t updated availability
Ah! ok.
I’ve been looking at the Igneus too vs the clementi
Them are good looking pizzas. At 1,200 EURO is it better then the OONI Pro? Good that you may get your hubby out helps.
Thanks! It’s a very very different oven to the ooni Pro...it’s made of clay - so it’s a proper handmade clay oven with a fibreglass shell to protect the clay but also keeps the oven looking super. The oven retains the heat for a long time, so great for bread and oven dishes. He’ll be helping or even cooking with all the Delivita vids going forward!
How long does frozen dough last ? Or what is the recommended time to use it before it goes bad ?
I’ve kept mine frozen in there for a few months max, but I usually use them within weeks.
Is there more heat in the front considering there is no smokestack with this oven?
Hi. Yes there is definitely more heat at the front - a more even stone temp. 👍🏻
Thoughts on the DeliVita vs the Ardore?
Hi! The DeliVita isn’t an oven I can compare to the others I’ve used because it’s a hand-made clay oven and only uses wood so very very different. All the ovens cook superb pizza just in different ways and also preference/suitability would depend on the fuel you prefer to cook with. Saying that, the heat retention in the DeliVita is super as it is with the Ardore. 👍
'Cooking 2 pizzas in the ..'' I expected you to show us cooking 2 pizzas same time, not one after the other!
Lol - I’m not that skilled and I don’t think there’s room for 2!
I have been waiting for this one! By the way, check out this video for cleaning your oven: ruclips.net/video/i992i6cm2u0/видео.html
Thanks! I’ll check it out. 👍🏻
No mames... como se llama la canción de fondo?
hola uso una comoany llamada música epidémica para las canciones.
Currently £1200
How many pizza ovens do you have? Lol
Hi - I’ve a few! Currently 6.
@@Got2EatPizza wow 6!!
@@Got2EatPizza which is the best one?
That depends on the fuel you want to cook your pizza with - plus whether you prefer bigger or smaller pizza, how many pizza you cook at a time...
@@Got2EatPizza only wood fired
i hate these ovens. stick to ooni