How to Shape & Bake Your Woodfired Pizza - Part #2 of our Woodfired Pizza Masterclass
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- Опубликовано: 6 сен 2024
- Welcome to part 2 of our Wood Fired Pizza Masterclass. In Part #1 we were making the dough; this week we're getting the fire ready, shaping the dough, relaxing it, throwing and topping the pizzas and baking them in the woodfired oven.
Remember we have a downloadable woodfired pizza masterclass which you can get here with all the information you'll need -
mannafromdevon...
So lots to think about to get the best woodfired pizza you can but with lots of practise, you'll really nail it! Watch the video and David will guide you every step of the way.
We've put together some notes for you as well. You can find them on our blog here -
www.mannafromd...
You can see Part #1 of our Woodfired Pizza Masterclass right here -
• How to Make Dough for ...
Do let us know how you get on and we'd love it if you can leave us a comment or give us a thumbs up. Also if you have any questions, just let us know.
Happy cooking
David and Holly
Manna from Devon Woodfired Cooking School
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Remember we have a downloadable woodfired pizza masterclass which you can get here with all the information you'll need -
mannafromdevon.podia.com/manna-from-devon-woodfired-pizza-masterclass
Also this is a teaching Masterclass. Thanks for your effort and lessons.
That's very kind; thankyou
Very informative and nicely instructed - you are a true teacher talent!
Thank you for your kind words, I'm glad you found it useful.
Been making wood fired pizzas for about 8 years, always struggled with making the dough, thanks for your wonderful explanations of what is happening in the dough as it ferments, rests, develops gluten etc. This really filled a few gaps in my knowledge. Also, has anyone ever said that you look a bit like Harold Bishop from Neighbours? Cheers and much respect from Brett.
Thanks so much
This was great!! Details matter
I love how this kitchen looks like a modern 1700s kitchen
thanks so much!
Wonderful video David, one tip I discovered (and I don't mean to teach you to suck eggs) is to place a few logs to the left or right of the inside mouth of the oven, they will char and carbonise a little but not catch, this means that when you put them on the fire they combust almost instantly and give you a tremendous burst of heat, they also don't then explode any shards or splinters anywhere.
You know this already I'm sure, but I thought your viewers might like to give it a go. Loving this series btw!
Thanks so much for that - great tip for getting super dry wood
Many thanks. That's a good tip, especially if your wood is a little moister that might be ideal.
Excellent, i need a neighbor like you 😊
a natural teacher. great content. very relevant, great kitchen set up to boot.
Many thanks Brendan - so glad you found it useful. Happy cooking. David and Holly
This was a very useful video-find. Appreciated!🧑🍳🍕
Glad it was helpful!
Great video!
thankyou so much - so happy you like it!
Hi DAVE and Holly as usual great tips will help me iron out a few hiccups I have been getting thank you great job
Thanks so much Chris - so glad you can put the video to good use; do let us know how you get on.
Very nice! I'm getting ready to make my first wood fired pizza in my new oven and this was a great video to help a new comer. Thank you!
excellent - glad you found our video so useful
So helpful! I am still a little confused on when to shape vs when to leave a ball. If I'm using a cold fermentation in a fridge say for 3 days, when and in what form is the best time to put it in the fridge? Meaning, Once I've finished kneading the first time. Do I let it sit @ room temp for a period of time and then put it in the fridge for 3 days? OR can I shape it into balls, and put them into the fridge? Again, I'm confused. lol
Confusion is understandable as there is no right way or best way. Everyone has a slightly different method. Generally it is best to let the dough sit at room temperature for a time as this allows the yeast to become active before it is retarded by the cold temperature of the fridge. It is usually more convenient to let the dough rest in bulk during the long fermentation. Dough balls take up a lot of space and can form a skin if not well covered. If you have a lot of fridge space or a cold room and plenty of airtight dough trays then you could make the dough balls straight after kneading. Either way, whether as one big mass or smaller balls, the dough is maturing and develping flavour and texture in the fridge.
Funny, I was about to say same as post below about "heating" the logs before putting on the fire
good tip!!
very good presentation. Both videos are very easy to understand. Thank you
thanks so much Keith - so glad you're finding them useful. David and Holly
Hi Dave & Holly. The last 2 weeks video have been really helpful. I have been down on a 2 day course with you which was fab but this just helps as a little reminder. The part about making the dough the day before is very helpful as I have not tried that yet. Made some sour dough last week which was great but if you can do some more bread making videos that would be good as I am sure many of us would benefit from those. Keep doing the videos as they really are good and helpful and I love watching them.
Thanks so much Tracey - really happy you are finding our videos useful; do spread the word!! Making the dough overnight definitely improves the flavour and also you know it's one less job to do the day of making the pizzas! Happy cooking, David and Holly
@@mannadavid - overnight in the fridge or at room temperature? I don't recall whether you specified in the video. I have a large batch of pizzas I want to cook on Saturday night and ideally want to get ahead as much as possible :)
@@robhumphreys6049 Hi Rob, if you have space in the fridge for the dough then leave it in there covered overnight and bring it back to room temperature in the morning before starting to work with it. We have a pretty cold house so if we don't have space in the fridge for it, leave it covered in a cool spot and that worls well too. Hope that helps. Best wishes, David
brilliant - thank you
thanks so much Tim - so glad you found it useful. Best wishes, David and Holly
Hi Dave, great videos and the best recipes I've tried. Quick question; when is the best time to freeze dough? After the dough balls have been left for a while and ready for stretching? Thanks Chris.
Hi Chris - thanks for your comment and we're delighted you're finding our channel so useful!
I would freeze the dough balls once you've shaped them and when you defrost them let them come back to room temp and let them relax before stretching as normal.
Hope that helps. Best wishes, David
What kind of mozzarella cheese are you using sir?
I always use fresh Buffalo Mozzarella cheese, but it tends to releases a lot of moisture while cooking it, which makes my pizza soggy... Could you please offer some advice?
Thanks for your comment and great question. we use fresh mozzarella too and as you say it does release a lot of moisture making your pizza soggy.
We get round this by taking the mozzarella out of the liquid a couple of hours before we wnt to use it, cut them in half and then place them on thick kitchen paper on a small board.
The excess moisture drains into the paper and is easy to rip into smaller pieces and use so your pizzas aren't soggy any longer.
Hope that helps - happy cooking!
Best wishes
David
Hi Dave great video just got my Alfa pizza 4 oven up and running would you have the logs burning at the back of the oven or to one side?
Hi Jamie, nice to hear from you and good to know your getting set up. I generally have the fire to the left hand side of the Alfa. This keeps it away from the thermometer and gives me distinct heat zones back to front and left to right. I can then use these zones for different dishes.
@@mannadavid Hi Dave sorry meant to say for pizzas do you put the logs at the back as in your video so I can get 2 pizzas side by side, I know when I was down on your course you said logs to the left hand side as to have different heat zones, it’s just for the pizzas I wanted to know. Thanks again Jamie.
More pizza recipes and techniques and bread recipes on our wood fired bread playlist so do join us there.
ruclips.net/p/PLc9qlfBQ8Eizxp7PRIUjZhKSx01BBq5vC
Thanks for great tutorial. Could you help. I have dough in fridge overnight on first prove and need to now divide into balls. Should I allow dough to come up to room temp before dividing please before going back in fridge/ cool place?
I know I have to then allow to recover to room temp before shaping.
Thanks
Hi Paul, thanks for your message and we're delighted you enjoyed the tutorial. No need to let the dough come to room temperature if it's going back in the fridge and cold dough is generally eaiser to shape as the dough gets soft and potentially sticky as it warms up. Hope that helps - do let us know how you get on. Best wishes, David and Holly
Perfect. Ended up using the dough 26 hrs after I started making it. Only 3 rd time of using oven and this time got the oven floor temp right. Made all the difference. Also swapped to using a wooden peel. Thanks again
@@paulandrews5184 fantastic - a long ferment is really great for flavour. Sounds like you're going to really enjoy using your oven Paul. Happy cooking, David and Holly
Great video (and last weeks). Forgive me if this is sacrilege, but is it possible to freeze the dough - and if so...at which point in the process is best?
Hi Graham, freezing the dough is perfectly possible and much of the pizza industry runs on frozen dough. Make your dough and let it rise and mature. Shape the dough balls and put these straight into the freezer with space between them on a tray. When frozen pack them into a tupperware or similar with silicone paper or clingfilm in between. Take out as many as you need and let them thaw overnight before using. Hope that helps. Best wishes. David
@@mannadavid Thanks!
pleasure Graham - do let us know how you get on
You lost me at the droop
🔥👌🤩