recommend placing the wood that you want to use later inside the oven but away from the flame so that it heats up and the water inside evaporates and it will light up in seconds and create a strong flame
Excellent, thank you! I guess this could be applied to any such an or similar oven?...because I have one in the backyard which I have never used, but I am going to after I saw your video :-)
Very nice, very well explain and I am sure the food will taste great. But who has time for 1-2 hours just to get the correct temperature to start cooking. If you are rich and have a full time cook then it is worth it but not us everyday folks who barely have time to cook a simple meal.
These Ovens are not really meant for average people. They are made for commercial use. Yeah if you have the money to spend to buy it for your back yard great! but these ovens are built for high volume kitchens.
Hi Joe, Not familiar with that kindling. Any natural kindling works fine though. We just don't recommend using any compressed or glued wood, newspaper or lighter fluid to get it started.
@@MugnainiOvens Fatwood is from dead pine tree branches where the pine sap has collected and is basically a fire starter. It contains enough flammable sap to ignite with a match.
Gracias por explicarlo. Estoy haciendo uno redondo, paso a paso aquí. czcams.com/video/goveMUaBbiw/video.html .Si quieres, sígueme y lo compartes. Va a ser el más completo tutorial explicado de como hacer un horno de leña. Gracias.
Came here to check my methods, and I have to say I can cook a perfect pizza or just about anything by skipping _half_ of these steps. Not sure why they've made it so complicated. Looks like it must have taken them nearly 2 hours to do all of this. Forget it, totally unnecessary.
How do you do it exactly? I am seeing so many conflicting methods on CZcams. Is it best to just build the fire to the side where you want it to burn the whole time? That's what the Wood Fire Chef recommends and it seems pretty straightforward. Curious to know what your steps are! Thanks!
@@Jenkay Should take you an hour, maximum. Start burning about 4 large logs on one side. After 30 minutes, push the fire to the other side. Not sure which video you saw, but the Wood Fire Chef actually recommends the moving...it's crucial, really. Much of the cooking action is thanks to a hot dome and floor, so the idea is to get both very hot. This is why you should maintain large flames for this part. After 30 minutes of heating the other side, you will have hot coals or small flames - either is fine for cooking. Keep to the side for pizza (need to see the crust to check it's not burning) and keep to the back for everything else. The steps in this video aren't necessarily bad, just too much input over too much time. Get a decent fire going and heat the oven! Also, this oven heating period offers plenty of heat for cooking small food items, so no need to sit around waiting.
@@notgaryoldman1178 Wow thank you so much for this! I am such a novice and I find the fire part so intimidating. So you wouldn't bother starting the fire in the middle - just one side and then move to the other? That sounds like something I can handle :) What method do you use for cleaning the ash off to make way for the pizza cooking surface - just a brush? I am taking my first try at this on Friday, I can't tell you how much I appreciate the guidance!
@@Jenkay No problem. I firstly use a brush on a long handle to push the ash back and away; don't bother bringing it out now, as this will dirty the front shelf. After that, I use an old, damp cloth wrapped around the brush head to wipe the cooking surface a few times. Visible ash on your pizza is not good, but the tiny specks you would only see with a magnifying glass are fine, so no need to put in too much effort here. Good luck/have fun, and remember: a hot wood fired oven will cook a pizza in no more than 2 minutes!
recommend placing the wood that you want to use later inside the oven but away from the flame so that it heats up and the water inside evaporates and it will light up in seconds and create a strong flame
Absolutely perfect presentation. Thank YOU
I feel like an expert, I now just need a Mugnaini oven
Thank you for these video.
very well explained thoroughly!
For Pakistani Spicy homemade Food
czcams.com/channels/ogXGR8Vi3ztovHU5w6Oe0Q.html
agree
@@foodwalksoflife5315 ĺll
Hi where is the log grate from. I have not seen one. it seems perfect for my oven.
Excellent..
Excellent, thank you! I guess this could be applied to any such an or similar oven?...because I have one in the backyard which I have never used, but I am going to after I saw your video :-)
How did it come out?? I'm going to try with mine rn making some pizza, hopefully it doesn't turn into a ball of flames 😂😂
Splendid !!
Can mesquite or oak wood logs be used to heat up oven?
Thank you
Good
Why always i watch those foody side of yt when it’s night late and I’m starving😂🤷♂️
Looks like I'll need a whole forest of trees just to bake a few pizzas and some bread!
Just the fallen timber and broken limbs- timber housekeeping
very good
#gbwtrade
Where did you get your pizza oven tools?
Here you go. www.mugnaini.com/product-category/accessories/
❤❤
🍕 Ovens 👍!
Very nice, very well explain and I am sure the food will taste great. But who has time for 1-2 hours just to get the correct temperature to start cooking. If you are rich and have a full time cook then it is worth it but not us everyday folks who barely have time to cook a simple meal.
Make your kids start it, assuming they're competent enough
These Ovens are not really meant for average people. They are made for commercial use. Yeah if you have the money to spend to buy it for your back yard great! but these ovens are built for high volume kitchens.
Do you use fatwood kindling?
Hi Joe, Not familiar with that kindling. Any natural kindling works fine though. We just don't recommend using any compressed or glued wood, newspaper or lighter fluid to get it started.
@@MugnainiOvens Fatwood is from dead pine tree branches where the pine sap has collected and is basically a fire starter. It contains enough flammable sap to ignite with a match.
What should be a floor temperature to bake a pizza ?
Depends on what you’re going for but I like to
Keep mine around 775-800. If it gets much higher I’ve found my bottom gets too charred for my liking.
Boa tarde fiz um forno
how much does this open pizza cost
Many different sizes and options. Everything is here. www.mugnaini.com/
Unfortunately it's about $92 million dollars
Keydon pereira
you just like to play with fire
So this is how Pizza got fired
Gracias por explicarlo. Estoy haciendo uno redondo, paso a paso aquí. czcams.com/video/goveMUaBbiw/video.html .Si quieres, sígueme y lo compartes. Va a ser el más completo tutorial explicado de como hacer un horno de leña. Gracias.
Came here to check my methods, and I have to say I can cook a perfect pizza or just about anything by skipping _half_ of these steps. Not sure why they've made it so complicated. Looks like it must have taken them nearly 2 hours to do all of this. Forget it, totally unnecessary.
How do you do it exactly? I am seeing so many conflicting methods on CZcams. Is it best to just build the fire to the side where you want it to burn the whole time? That's what the Wood Fire Chef recommends and it seems pretty straightforward. Curious to know what your steps are! Thanks!
@@Jenkay Should take you an hour, maximum. Start burning about 4 large logs on one side. After 30 minutes, push the fire to the other side.
Not sure which video you saw, but the Wood Fire Chef actually recommends the moving...it's crucial, really. Much of the cooking action is thanks to a hot dome and floor, so the idea is to get both very hot. This is why you should maintain large flames for this part.
After 30 minutes of heating the other side, you will have hot coals or small flames - either is fine for cooking. Keep to the side for pizza (need to see the crust to check it's not burning) and keep to the back for everything else. The steps in this video aren't necessarily bad, just too much input over too much time. Get a decent fire going and heat the oven! Also, this oven heating period offers plenty of heat for cooking small food items, so no need to sit around waiting.
@@notgaryoldman1178 Wow thank you so much for this! I am such a novice and I find the fire part so intimidating. So you wouldn't bother starting the fire in the middle - just one side and then move to the other? That sounds like something I can handle :) What method do you use for cleaning the ash off to make way for the pizza cooking surface - just a brush? I am taking my first try at this on Friday, I can't tell you how much I appreciate the guidance!
@@Jenkay No problem. I firstly use a brush on a long handle to push the ash back and away; don't bother bringing it out now, as this will dirty the front shelf. After that, I use an old, damp cloth wrapped around the brush head to wipe the cooking surface a few times.
Visible ash on your pizza is not good, but the tiny specks you would only see with a magnifying glass are fine, so no need to put in too much effort here.
Good luck/have fun, and remember: a hot wood fired oven will cook a pizza in no more than 2 minutes!
@@notgaryoldman1178 Thanks so so much for this! I am so excited to try it!! Really appreciate the help :)
or just call your local pizza joint.
Most expensive ovens in the world
mooonaaa eeeeeneeeee oven? hahaha.
This time I will do it manually with the help of Woodglut designs.
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