Cooking Pizzas in your Woodfired Oven

There's such a lot to think about when you're making pizzas in your woodfired oven so David's taking you through them step by step to make a thin and crispy pizza.

Remember there's lots more in-depth info on making the dough etc in our Woodfired Pizza Masterclass. 

Here's what's coming up in this section - 
  • 1.05 - setting up the oven
  • 1.15 - floor temperature
  • 1.40 - the flame
  • 2.05 - air temperature - 1 Mississippi
  • 2.35 - keeping the temperature up with small pieces of wood
  • 3.10 - organising your work surface
  • 4.25 - ingredients 
  • 6.48 - making the pizza
  • 7.15 - getting your dough balls ready to roll and making sure the don't spring back
  • 8.55 - getting the pizza base on the peel
  • 9.15 - importance of keeping the launching peel clean, dry and cold
  • 9.40 - topping the pizza
  • 11.35 - getting ready to launch the pizza into the oven
  • 12.25 - what to look for when you're cooking the pizza
  • 13.07 - using the turning peel to manoeuvre the pizza in the oven
  • 14.00 -checking the base of the pizza
  • 14.37 - cooked pizza coming out of the oven!
  • 15.05 - cutting into the pizza
  • 15.45 - cooking at a higher temperature for more colour
  • 16.39 - getting rid of the excess flour/semolina mixture and why you do it
  • 19.00 - a quick recap of everything to think about and get ready
2 Lessons