00:00:02let’s knock out a pizza now one thing I
00:00:05want you to see at the moment Dave if
00:00:07you come in my make Dave’s just getting
00:00:09a close-up here one of the points of the
00:00:12wood oven is as you sort of Stoke it
00:00:14with logs you see the fire licking at
00:00:16the top of the dome right 60 centimeter
00:00:19dome inside here you got this fire I
00:00:22always push the fire to the side so it
00:00:24gives you full depth the fire is coming
00:00:26up over the top and it’s almost like a
00:00:28grill look we can cook a pizza in there
00:00:30in a minute
00:00:31minute and a half two minutes depending
00:00:34on your temperature it’s screaming you
00:00:35can cook a sardine in a minute and a
00:00:37half
00:00:38crispy-skinned all over garlic olive oil
00:00:41parsley lemon zest Shh
00:00:43eautiful so let’s cook a pizza I’ll do a
00:00:46really bog-standard simple pizza I’ve
00:00:49got some dough here the great thing
00:00:53about the oven is because it’s handmade
00:00:54because it is thick and because it’s
00:00:56properly made it’s going to maintain
00:00:58that temperature for way way longer
00:01:00pizza peel here a little bit of flour
00:01:04I’m going to put my pizza on there like
00:01:07that
00:01:08you don’t overload your bases go easy on
00:01:14the toppings less is always better so
00:01:20one two three little waves of bacon
00:01:27always put oil on woody herbs before
00:01:30they go anywhere near a pizza then it’s
00:01:32going to kind of transfer all those
00:01:35beautiful flavors us humans have sort of
00:01:38lost the instinct and patience with
00:01:41controlling fire okay
00:01:43so I’ll just turn the button on you know
00:01:45just run and go run and go run and go
00:01:47and of course these come into their own
00:01:49in the holidays kids holidays and the
00:01:52weekends and it’s about actually being
00:01:55patient sometimes you know I mean yes
00:01:57you can start in the morning and have it
00:01:58where you want it at one o’clock if
00:01:59that’s what you want but really you
00:02:01can’t just do what you want when you
00:02:02want it kind of commands that you is
00:02:04that the right temperature it is okay
00:02:06let’s go and I kind of like that it’s
00:02:08sort of making people a little bit more
00:02:10patient the addiction continues a little
00:02:15little chilly just to put a smile on my
00:02:18face so there you go I’ve got the fire
00:02:22at one side right I’ve got it floured
00:02:25underneath I’m going to go in and notice
00:02:30that action so you don’t if you just got
00:02:33it’s just going to fall all over the
00:02:34place you left stuff stuck everywhere
00:02:36and you’ll get upset and then you’ll
00:02:37blame me flour it though
00:02:40obviously they want to make the pizza
00:02:42too big and you’re just jiggy jiggy
00:02:44jiggy jiggy jiggy that’s at about 450 at
00:02:48the moment I could push that to 500 you
00:02:50know five I know you’re going to cook
00:02:51that in about a minute what’s going to
00:02:54happen and this will never happen in a
00:02:56conventional oven is that incredible
00:02:59heat on the bottom and the top is going
00:03:02to make the water in that dough go ah so
00:03:05you’re going to see these light ripples
00:03:07and these bumps and you’re going to see
00:03:09like cheese like dancing like that and
00:03:11like that you can’t you can’t rip that
00:03:14off in an electric oven keep an eye on
00:03:16the dough that faces the the fire right
00:03:20because it will catch sometimes you can
00:03:22use your peel as a deflector and sort of
00:03:25hold it there like that because remember
00:03:27is only going to cook in in a minute and
00:03:28a half so you know if you’re holding it
00:03:29like that for thirty seconds ain’t going
00:03:31to hurt you soon as that pizzas kind of
00:03:33set a little bit then again you go in
00:03:35with it right and then we can peel it
00:03:39out and we can turn it around
00:03:42alright see that color I could have
00:03:45taken out of twenty seconds before but I
00:03:46was taught too busy talk to you look you
00:03:48want to take meats and fish and dough a
00:03:50little bit too far you don’t don’t mean
00:03:53to burn it would ovens are not about
00:03:55like anemic food it’s like proper
00:03:57attitude is like it’s it’s char
00:04:00its flavor its smoke look we’re there we
00:04:04come out again maybe one third time
00:04:08three turns and like making your first
00:04:13pancake that’s my first picture of the
00:04:15day you know in ten minutes the
00:04:17temperature will just have softened
00:04:19slightly and it’ll just take a little
00:04:22bit longer to cook brilliant you find
00:04:24your sweet spot it’s not just fire man
00:04:25it’s wood management don’t just have
00:04:27massive bits of wood you know how
00:04:29some big bits they’ll burn for a long
00:04:31time then have some medium-sized bits
00:04:33look at that in your own home nothing
00:04:38that arrives in a box will have that
00:04:41texture will have that flavor look at
00:04:45that dancing cheese on there absolutely
00:04:47beautiful little salad beautiful dinner