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Food Maker
Registrace 6. 06. 2024
Food is an obsession, of necessity and choice. Every decision I make is ultimately in service of creating pathways to and for better food. I don't just cook food. I make food.
Balancing the Wood-Fired Pizza equation | Pizza series
Wood-fired pizza is easier said than done. I've been to many pizza places that have simply cashed in on the hype and have not done this delicious dish any justice. Does that mean it's hard? No, but an understanding of the variables is important. Once you understand the forces at play in your wood-fired pizza oven, namely temperature, hydration and timing, you'll be able to make outstanding pizza at home. You can't expect instant results, but even your 'failures' will be oh so delicious!
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My other pizza videos:
Pizza Oven - czcams.com/video/9cpd38yCxlY/video.html
Pizza Dough - czcams.com/video/qocxsHL-eIk/video.html
Pizza Cheese - czcams.com/video/ToxZzK_RPSY/video.html
- Table of Contents -
00:00 Intro
01:38 Lighting the oven, prepping
02:19 Spreading out and topping dough
04:30 Heat
08:30 H2O
12:33 Time
15:20 Understanding the variables
16:42 Tasting
18:10 Outro
These 2 recipes wouldn't fit here, but you can find them in the descriptions of their original videos
Pizza Dough recipe - czcams.com/video/qocxsHL-eIk/video.html
Pizza Cheese recipe - czcams.com/video/ToxZzK_RPSY/video.html
Pizza sauce recipe
-400g canned tomatoes, preferably whole and of the highest quality that you can access
-15g olive oil
-Large pinch dried oregano
-A few cracks of pepper (I use a tri-color peppercorn medley but plain black is fine)
-1/2 tsp salt
Place all ingredients in a blender (or a container and use an immersion blender). Roughly blend the sauce until just mixed. I generally like it a bit chunkier than what is shown in the video, but I needed capture the mixing part so I blended extra for content. You can also just crush the tomatoes with your hands or a potato masher and mix the other ingredients through with a spoon. If your sauce is too acidic, feel free to add a bit of sugar. Just don't tell the Italians!
-
My other pizza videos:
Pizza Oven - czcams.com/video/9cpd38yCxlY/video.html
Pizza Dough - czcams.com/video/qocxsHL-eIk/video.html
Pizza Cheese - czcams.com/video/ToxZzK_RPSY/video.html
- Table of Contents -
00:00 Intro
01:38 Lighting the oven, prepping
02:19 Spreading out and topping dough
04:30 Heat
08:30 H2O
12:33 Time
15:20 Understanding the variables
16:42 Tasting
18:10 Outro
These 2 recipes wouldn't fit here, but you can find them in the descriptions of their original videos
Pizza Dough recipe - czcams.com/video/qocxsHL-eIk/video.html
Pizza Cheese recipe - czcams.com/video/ToxZzK_RPSY/video.html
Pizza sauce recipe
-400g canned tomatoes, preferably whole and of the highest quality that you can access
-15g olive oil
-Large pinch dried oregano
-A few cracks of pepper (I use a tri-color peppercorn medley but plain black is fine)
-1/2 tsp salt
Place all ingredients in a blender (or a container and use an immersion blender). Roughly blend the sauce until just mixed. I generally like it a bit chunkier than what is shown in the video, but I needed capture the mixing part so I blended extra for content. You can also just crush the tomatoes with your hands or a potato masher and mix the other ingredients through with a spoon. If your sauce is too acidic, feel free to add a bit of sugar. Just don't tell the Italians!
zhlédnutí: 474
Video
Why would anyone make their own cheese? | Mozzarella recipe | Pizza series
zhlédnutí 166Před 21 dnem
Is making your own Fresh Mozzarella hard? Not really. Can it be frustrating? Absolutely! But that shouldn't stop you from trying. The benefits are well worth the effort and the pizza that you make with this mozzarella is outrageously delicious! And you just got better at something that was challenging. That's got to feel good. - My other pizza videos: Pizza Oven - czcams.com/video/9cpd38yCxlY/v...
The Goldilocks of Pizza Doughs | Pizza Dough Recipe | Pizza series
zhlédnutí 512Před 21 dnem
A pizza dough so good that it falls into the Goldilocks Zone: just the right amount of everything! I've worked on this dough for over 3 years, tweaking and modifying all the variables. It's not done, as a recipe is never truly 'done', but I can' t find anything I would change at the moment and it's in an excellent state in order to make amazing pizza, especially wood-fired pizza. - Ethan Chlebo...
Is this $24 Pizza Oven better than a $2000 Dome Oven? | Pizza series
zhlédnutí 9KPřed 21 dnem
If you want a wood-fired pizza oven in order to cook amazing pizza at home, this may be the pizza oven for you. It’s cheap, easy to build and easy to use with a few simple tips and guidelines. Is it better than the traditional dome style pizza oven?? - @ChefSteps original video (includes full build instructions) - czcams.com/video/tHMQ_QQJtbY/video.htmlsi=TUBBFRdZIwzNdV6s My other pizza videos:...
This is an extremely helpful video. I've been evaluating various diy pizza oven designs. While I would someday like to build a big dome oven (perhaps an earthen oven), I also came to the conclusion that this design is more realistic for me. I really appreciate the tips and tricks! So helpful!
What about the smoke in the cookiNg chamber? Is there a flue I missed?
I've seen videos of these post-explosion. It seems concrete can explode under extreme temps. Got me a bit worried now as I've built mine but not used it yet .....
I understand. I was quite hesitant the first few times too. Maybe try starting with a small fire for a short time and slowly ramp up the temp and duration each iteration, like I did? The barest minimum of research suggests that "concrete can explode (spall) under extreme heat due to trapped moisture vaporizing and creating pressure. This explosive spalling typically occurs above 572°F (300°C) and is more likely with rapid temperature increases." So maybe your chances of success improve with lower moisture and slower heating?? I don't know; I'm no engineer. But I hope you give it a try and make great pizza. Let me know how it goes. Good luck:-)
You could improve the oven by different things like change the position of the fire to the side, so when you add in more wood, you don't burn yourself. Just rotate the under half of this construction by 90°C. Also, the stone in the middle can crack after some times, if you use a metal gutter or anything below, the crack won't let all pieces fall apart.
Those are fantastic suggestions! I really like the idea of the firebox offset by 90°. You could probably adjust that based on your aspect to take advantage of the prevailing breeze. Could help with airflow and draft.
@@maker_food yeah, and if you really light up, new and flames get out, you don't burn yourself when rotating or taking in or out your pizzas.
you had me at pizza dough!!! =) but, and I stand to be corrected, the OO standard where I come from refers to the size of the milled grain, not the gluten content. This means a T45 (40?) or lower other would as well, assuming the same level of gluten... I admit I need to look into this but from what my granny taught me, this is what I was lead to believe. please prove me wrong. excellent content, keep it up =)
I think you are absolutely correct. All of my research indicates that the numbers refer to the milling size, not the gluten content specifically. Thanks for the clarification. It just so happens that most the 00 flours that I have encountered here fall into that 10-11% protein, so I can kind of get away with equating that number standard to the gluten amount. Right, haha??! Thanks for watching. Glad you enjoyed it:-)
How much is the highest temperature you can reach in this owen? Materials should be food safe.
I've had the deck temperature at close to 500°C on the top (cooking) side. The underside and the firebox usually max out my laser thermometer. I agree, I think the materials are food safe. Thanks for watching!
I’m so proud of you. Mel is both a physicist and a pizza nerd just like you. Y’all should bounce some things off of each other.
Yes. Your $24 oven is better than the cracked concrete dome oven sold by many companies. They frequently can't handle the heat and crack...bricks anyday!
Hooray for bricks! This oven is getting close to 3 years old now and only one of the pavers has a small crack. The bricks are in great shape. I'll definitely take it. Thanks for watching!
I made your dough. It was excellent! Truly just right.
I'm glad you liked it. I'd love to hear your suggestions if you think there is anything that can be improved..? I tweaked the yeast amounts just recently. It's an ongoing process of refinement and it's great to get data points from other people's experiences. We're all in this together:-)
Fantastic project. Will try that out in my country house here in Brazil (we are in Sorocaba, SP - quite far away from New Zealand). We have been scratching our heads to find best and most cost effective pizza oven, and this one here seems to be, at least, worth trying.
Boa sorte amigo. Penso que este forna esta perfeito para uma fazenda Brasilera. A churrasco de pizza!! :-) Espero que voces fazer alguma coisa fantastica! [Desculpe, o meu portugese fica muita huim agora].
Most people will burn pizza if the flame is "under." Also, what material is the food sitting on? A concrete paver has some nasty chemicals that begin to break down when put in a flame or are exposed to those temperatures. Instead, make "just one box" where the wood burns. Everything happens inside one box. Wide and thin, not two story, tall, When the fire "is out" and you just have a pile of coals, move the coal piles to the left and the right, close up the back to seal in the heat, and place the pizza between the coals. The front is always open, but it's a long and thin opening. With the coals all around the pizza, the pizza can be placed on a food safe sheet or thin pan.
That's a cool idea. Kind of reminds me of the way they cook the roman style pizzas, in those long, thin ovens. Have you made one of these?
I would love a plant based version so we can have cruelty free pizza
I've thought quite a bit about a vegan cheese and a gluten-free base. If I ever come up with something I am happy with, I'll make a video. Thanks for watching:-)
Your description of the quantum wave-particle duality is correct. I love that you opened with this point, and indeed, it has a lot to do with pizza...? Or at least pi, for sure. The QM wave function has a precise mathematical description, but the wave's collapse does not. Is it instantaneous? Does it occur in "imaginary" time? That's still an unsolved problem in physics, often referred to as the measurement problem (what it means to be an observer). This relates to entanglement also, aka "spooky action at a distance." In the case of pizza, there is not a precise mathematical formula, as you make clear. It's an art form! Also, it was fun to observe your video :-)
Thanks for your comments and further thoughts. I appreciate how you took a measured approach to your observations!
Pizza for Mike?
Indeed!
I literally came here after an @acollierastro video, so i'm super glad i wasn't sipping coffee when the first word out of your mouth was "Quantum". Very pleased it didn't get much more quantum than that. The pizzas appear to have the exact correct amount of cheese. The transition wipes could maybe use a little more 🤣
I forgot to install the Star Wars transitions plug-in before editing, lol!
Are you doing a video on building a pizza oven?
I thought about showing how to build this oven in the video, but I felt I might be stepping on ChefSteps content a bit too much, which is why I focused on my experience and the modifications that have worked well for me. But I have ideas for several other types of pizza ovens, so you'll definitely be seeing oven building videos in the future. Thanks for watching!