How To Fire Up Your Wood Fired Pizza Oven
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- Опубликовано: 5 авг 2015
- If you have a Wood Fired Oven, you'll know it can take a while to get the oven good and hot. Here we show you how to get your oven up to temperature quickly and efficiently, with a simple trick that makes building the initial fire and moving it into the oven as easy as can be!
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Thanks for another great video Ben. I baked my first loaf of bread and focaccia this morning and they turned out great. The overall Woodfire experience is fantastic. I love ending a busy stressful week with firing up my D105.
+Tas Osmanalis Thank you sir! I know exactly what you mean, it just helps me slow down and relax.
Well Ben, that is beautiful, loves the tucker. Definitely going to get one soon. I'm a butcher, wasn't sure, you can cook the steak like that. But looks good, I can smell it while I was watching the video. Great tips. Thanks
Thanks for your incredible knowledge and expertise,
Glad it was helpful!
👍😊Thank you for your creativity
Thankyou!
Thanks really nice video and now better understanding of this very popular product.
Thank you!
Perfect video!
Thank you!
Great videos I absolutely love these I'm in the process of buying my first house with my girlfriend and I want one of these in the garden. Do you ship to the UK?
Hi Blayze, we certainly do. At this stage we ship CIF to the three major seaports of the UK. Check out our Shipping page on the website at www.melbournefirebricks.com.au/freight/
Hi thank you so much for all the advice,my oven has cracked outside,can I ask what I should use to repair it please,also if I want to cook pizza but then later on a shoulder of lamb will it burn the lamb if I put it in straight after the pizza cooking.stay safe and well at this very sad time x
Hi Shirley! Send us an email: sales@melbournefirebricks.com.au with some photos and we can have a look at it for you. Yes, if you're running at 350C for pizza then put a leg of lamb straight in it will probably cook pretty quickly! If you cover the meat with foil first, you can actually roast meat at very high temperatures - give the foil method a try next time!
Hey, great video there. How much wood should i burn to keep the temperature at a minimum of 450 degrees going 10 hours straight?
Hi Amir! Our commercial users go through about 40kg of dry hardwood per day in their restaurants, to maintain a temperature of 350 to 400 degrees C. 450 degrees C would require more, and I'm not sure if there would be much benefit in operating at this higher temp
Great video thanks for posting. What temperature does the floor of the oven have to be to cook the pizza and not burn the base. Thanks
Hi David, if the floor temperature is between 300 and 400 degrees C you will cook the base in roughly the same time that it takes to cook the toppings
Thanks guys
Hello, I build one like yours, but it is hard to fire up. Everyone advised me to make chimney in the back of the oven to get better draught. What do you think about it?
Hi Mark, definitely don't do that! It's well meaning advice, but that would actually make it worse. If you have the flue at the back the fire might burn well, but the vast majority of the heat from it would go straight up the chimney, rather than heating the oven chamber. The issue might be with how the oven is insulated - send us an email to sales@melbournefirebricks.com.au and we can see how we can help, even if it's just some advice.
One question if i may. Is the fire bricks used to construct the Pizza oven food safe? And if so what certification/Guarantee do we get in showing this. thanks
Hi Cris, all of our bricks are definitely food safe - they are made from a special grade of clay and we have regular testing done to ensure they are 100% safe for use.
hey mate, im wondering how much piece of wood you use for 12 hours straight? I mean the big block wood. Is it more cheaper than regular pizza oven?
That's a great question! It depends on a few factors, the temperature that you're trying to hold being the key one.
For cleaning the floor for pizza i think the best way is to get a realy long pipe, copper or anything you can find and can stand the heat and use is as a blower to blow the ash to the sides, cleans better and is very...very cheap!
+Δημήτρης That will certainly work! I have found though that because that method causes a cloud of dust, whcih then settles back on the floor where you're about to land your pizza. There are a bunch of ways to clear the floor that's for sure!
Hi Ben, thanks for sharing all this info. I do have a question. If I do not want to cook pizza but some meat at a start temperature of, say, 280 C do I still need to go up to some 400 C to burn the oven clean or can I just heat it to the tempertature I need and start cooking? Thanks!
Great question! It's absolutely fine to heat it up to the temperature where you want to work at - however, we would highly recommend heating it up to around 20-30degrees above where you want it, so that you have a little cooling down control rather than fighting to keep the temperature up. Hope that helps to answer your question!
@@TheFireBrickCo All clear, many thanks!
I have a Wood Fired oven and found this video useful. I do however get a massive amount of smoke when first firing up my oven for about 30 - 40 mins. How is your oven not doing this?
Hi Luc, the length of smoking time is dependent on quite a few factors which you can work on ruling out.
1) The type of wood used: the drier the better and clearer the smoke.
2) The dryness of the oven itself: try to keep it as dry as possible between firings.
3) The insulation of the oven: If you have one of our ovens, it will be very well insulated, so this won't be a problem for you. When not insulated well, the oven takes a lot longer to get the fire to a clear smoking temperature.
4) Firing method: You're obviously familiar with our RUclips clips but try our Fire and Forget method in this video if you haven't done so yet: ruclips.net/video/0_BBQMPL2C0/видео.html
Good luck Luc!
Just deciding on what DIY kit to buy. Is sand or brick crumbs an issue, falling into void and essentially your food ?
It's certainly something you wouldn't want, but thankfully it's not an issue that we have with our oven kits - the mortar and bricks are of a very high quality and are designed to handle the high temperatures without loss of structural integrity.
Any chance of sharing the pizza dough and bread recipes :) Great vid!
Hi Jacob! You can find some of the recipes on our website: melbournefirebricks.com.au/wood-fired-oven-videos
Hi
Whats the ideal temp and cooking time for bread? And do you have to remove the caols for bread ?
Hi Patrick!! Great question - you don't have to remove the coals but you might want to, if you're baking a lot of bread at once, you if you're worried about ash floating around and landing on the loaves. Temp wise it'll be the same as you would target for any other oven! You should jump into our Facebook Community Group and put this question to them - facebook.com/groups/firebrickco
Hi mate
Where can I get like a steel rake or shovel and the broom like that with a replaceable head?
We have them for sale on our online store - check it out! www.melbournefirebricks.shop
Dude I would make you my best friend if I was in the the land down under.
Ha! Well we are working on exporting our kits right now, so you might just have to make me your best friend anyway
how did you make the bread?
Hi Chuy, we made a simple dough mix and let it rise as you normally would if you were cooking your oven in the kitchen, and put it in the oven at around 200 degrees C (from memory!) for about 25 minutes. It. Was. Delicious.
Do you heat up the oven with the door completely off or do you place the door slightly open?
Depends on what you're trying to cook! Usually with the door slightly open though.
@@TheFireBrickCo Im referring to when you're trying to warm up the oven to desired temperature. Do you keep the door ajar during warning up process or should it be removed?
@@PrestigeOfficeSolutions I would usually keep the door off for the first part of the firing, then when the fire is really roaring ill use the door to cover about half of the mouth of the oven, just to try and retain some more heat and speed up the heat up time.
How long did the chicken wings take to cook
how much it cost?
Our pricing is all up on our website at www.melbournefirebricks.com.au - the shipping cost is dependent on your location.
Класс !
Cheers!
How do I know if my pine is treated or not??
Hi Susanna, Generally treated timber will have a green or blue colour to it. If in doubt probably best not to use it at all.
The Melbourne Fire Brick Company thanks, our off cuts are definitely natural in colour (light yellow like in your vid) just asking cause I thought I saw something oozing out of it when lit maybe this is normal?? Yes/ no
That will probably be just moisture in the wood.
The Melbourne Fire Brick Company awesome thanks sooooooo much! I wasn’t sure and wouldn’t let my folks use it for the wood fire oven in case it was toxic 😬 better safe than sorry I guess. Again thank you 😊💜