What to do when things go wrong, How to,Tips and tricks. Your First Wood Fired Oven. – Madeira Oven

Lets look at some of the things that can go wrong when you first get your new wood fired oven. Lets make some excellent Pizza at the same time.

Recipe
1KG 00 high Protein Flour- I use Le 5 Stagioni Duro Flour
650 Grams Water
20 Grams Olive Oil
20 Grams Salt
10 Grams fresh yeast, or 7 grams dry yeast
2 Hour room temperature bulk fermentation
2 – 4 Hours room temperature fermentation after balling

Oh nice and crunchy 5 hours got the new woodf fired oven unexpectedly some friends are coming around to see what all the noise is about this new oven you have no dough stick around I’ll show you how to make some excellent dough in 4 hours also I’ll show you what happens when things

Go wrong it over ferments the pizza oven’s too cold pizza oven’s too hot stick around I’ll show you how to do a few things in the oven and hopefully you learn something from [Applause] This hi people my name’s Alan uh my friends call me Gib I’m going to show you how I make pizza dough um not a professional uh but I do make a lot of pizza uh I’m here I I like to get I’ll say good quality products and and put it

Together but you can go on the internet there’s all kinds of of um recipes and there’s calculators and everything but a lot of it depends on timing and how you’re going to use the dough so the way I make mine I’ve been making it for

Years now I did just change I went to theile own uh flour cuz that’s uh what my supplier Chang from kuto I’ve done a couple of batches and I have to say I’m very pleased with the the flour uh it stretches really easy really well tastes good I probably mix up two

Or three kilos a week uh all of my I I make my my batches one kilo and that goes back before I used to buy like everyone 1 kilo at a time and um I grew up in school in Canada and I started learning inches feet yards miles

And uh they changed it to metric in Canada I know they have’t in United States but for for for me anyways cooking seems to be when you’re talking about Baker’s percentages when you use the metric system uh it’s quite a bit easier 1 kilo of flour you want 65%

Hydration you want 650 g of water 1 liter of water weighs 1,000 G so 650 g of water is 650 ml it’s just easy and and most of the baker stuff is done in in um percentages so for me I use the metric system I’ll put the recipe in the description couple

Things I don’t make thousands of pizzas I’m not a professional I do this at home I do make a lot of pizzas for the average person and it seemed um getting the perfect recipe is great but then making a mistake the day before not finding out

Till the day of the cook wasn’t a problem but it happened you know I made some dough it looked great I had forgotten to Salt so I now I go through a process I actually have sold this been with me for you two three years now got

The recipe written down it’s first thing I do I put it on the table it’s there I’ve got a scale cost me $10 €10 get a scale guys this one was €10 and it’s it’s very accurate within I’m going to say half a gram or less so I weigh out

All my ingredients I have my yeast I have my salt which I buy salt I have a 5 kilo bucket of salt I get a very coarse sea salt because we use it for cooking meat a lot and I just grinded down my mortar and pastel

Uh to get a little finer then I have my oil I use 20 G of oil uh typically I’ll put 21 gam in here because there’ll be a gram left over I’m using the the the five Ste the only flour I I measure up 1 kilo exactly I do sift my

Flour uh and I preway my water I got 650 g of water this is a 65% hydration I do use a little more um East than the guys will like but the reason I do that is because I make 1 kilo 65% hydration it gives me six 280

Mil balls it’s just me and my wife here it’s Saturday afternoon I’m going to make six balls uh two of them I’m going to keep out on the counter cuz I’ll cook them tonight four of them I’ll put in the fridge so I do use a little extra yeast it’s more to

Kind of help the the dough for today um but and it doesn’t hurt too much for the dough for tomorrow I like to do 2 180 g balls uh as I said I grew up in Canada accustomed to a thicker crust I like a thick crust it was a pizza place called

Toppers Pizza they started in Sunbury uh I like their pizza for franchise type type Pizza it was great pizza so I’m going to take uh going to put a little bit of water in in my mixing bowl I’m going to put the yeast

In I just I just do the yeast in a small amount of water it’s kind of it’s easier to see what’s if there’s any unmelted yeast left and then I’m going to put 650 g in I don’t have to measure cuz I I’ve already measured it and then I’m going

To put I’m going to say not half but almost half of the flour in and you see I’m not using my hands I don’t like using my hands this is the one thing maybe you guys are like uh I do use my hands but um at this point I just use a

Spatula and then I let it rest after so that the gluten starts to form a little bit and it’s just a little it’s not as messy um just I don’t mind the mess it just seemed like it was a waste of flour and you have to need it until it’s it’s

Supple I put my salt and the oil in at this point it’s a little hard on the on the yeast but uh I’ve done it this way and I’ve had success so I’m going to continue doing so I put 21 G of oil in here so that I get 20 G left

So it’s mixed up so at this point I just put the rest of the flour in and then I just I just mix it in pull it off the sides there’s none on the bottom because I put the water in first there’s none on the bottom takes a while just be

Patient it’s 65% it’s still it’s not it’s not that sticky it’s not I’ve done 75% quite a bit um 65% um needs well has a good crisp to it I do cook my pizzas because I have a thicker crust I cook my pizzas a little

Not as hot I do about say 325 to to 350 uh 325 to 375 in the wood fired oven um it’s a little colder than a lot of guys use but I’m doing as I said earlier I like my crust a little thicker and the thicker the crust you

Have to cool it down a little bit so that Tes gives it time to cook through um you don’t want a crust that’s not cooked in the center um so I have a little more yeast I put the oil in more it seams the oil people there’s a lot of things people

Say that it it’s better so that the tomato sauce doesn’t go through the dough I haven’t seen that but I have seen if I don’t put the oil in the pizza comes out it’s it doesn’t have the nicest color to it and putting the oil in seems to give it a nicer

Color and that’s the main reason I put it in because without it I was seeing that the pizza it’s just looking too white so this is coming together now all the flow is off the bottom peel up we a little flour on my spatula we a little flour and my hands are virtually

Clean now I’m just going to cover it with a piece of plastic I’m going to let it sit for about half an hour and then I’ll roll it out and stretch it do yourself a favor go to Costco and get a roll of the the larger plastic is just so

Convenient so I had some people show up so the uh flower sat for more than half an hour so we’ll just get it out on the table let’s see what we got here the flour I just fold it the goal is to get it so that it’s I

Say it’s Supple it doesn’t take a lot it’s a little sticky I just keep ping it you can feel it’s very springy you feel it’s it’s um like if you tried to stretch this out right now you wouldn’t be able to you would stretch it would spring back you can see look at

That that’s a nice it’s nice dope it’s got a nice feel to it it’s not ready to cook or anything but it’s got a really nice feel to it so this is all the kneading I’ve done as you can see I haven’t done much kneading I let it sit while was sitting the

Gluten forms look at this stuff it’s nice it’s Nice okay so what I’m going to do now is I’m going to actually I’m going to roll it into balls and I’m going to leave two balls out cuz I’m going to eat them today and I’m going to put four balls in the fridge so how I do it I do take

That it’s very the dough is very strong okay so I got 280 G per ball and I’m just going to take them and I’m going to roll them a nice I just roll them under it’s nice still take this this uh the five uh this dough is 14% protein so it’s

Just so much if you look at my video with the to 55 and when I get to this one when I stretch it out it’s just so much better and it’s nothing against the brands or anything it’s just it’s the type of flour it’s just so good but if you think

The amount of kneading I’ve done here it’s nothing and look at these these balls look very good in my opinion okay so as I said I’m going to put four balls in uh going to put them in in my D box and I’m going to put them

In the uh fridge they’ll be for tomorrow two balls I’m going to leave out I’ll cover them with plastic and in probably a couple hours we make some pizza these will go in the fridge these two balls that I’m going to use today just put a little flour on the plate I put

Them on the plate I’ll cover them with plastic want to make sure they’re completely covered so that no air gets th just want to mention it it’s um it’s 20° here this I don’t have I do have heat but I don’t have the heat on

It’s 20° here and when the sun’s up it’s a little more but the sun’s been down for an hour so it’s about 20° here so just so everybody knows so one thing I do is when I’m making dough for tomorrow I will um cut my fresh I have Buffalo mozzarella

This this is a local panu brand casual mozzarella C mozzarella ping D bu Buffalo so it’s Buffalo mozzarella so I will the night that I make the dough I will cut and so my fresh cheese can drain overnight in the fridge here’s the brand so here’s the ball and I just cut

It try to get it it’s pretty soft and then I take it and I have a bowl and I put this in the bowl and then I dump the cheese in so you let this sit there’s already some water in there and I let it sit overnight and it just lets the water

Drain out just makes the pizza not soggy it’s just so much better just getting the fire lit you can see the top is still black the Top’s black it’s still cold so it’s about 350 Celsius right now got the sausages and the mushrooms in there just to cook them

Off so you can see the Dome is now getting clear there’s still a little bit of black in the back but it’s getting clear over there or not clear but the Black is gone just about there it’s cooled down to about 300 just put a couple more

Pieces in bring it up to about 350 and we’re going to cook our first pizza so it’s it’s 9:30 this dough is basically 5 years 5 hours old cuz I Incorporated the ingredients at 4:30 6:30 I needed it and made it into dough balls should have put a little bit of

Oil on the top Yeah Boy so it’s 5 hours old so the other dough balls are in the fridge for tomorrow but I wanted some pizza today well my friends come over to see me which was nice but my dose sat too long and now it’s it’s over fermented

It’s nice to be popular but now what it’s not the end of the world guys just move on Roll I just roll the back into balls and let it sit for about half an hour um this dough would have been ready in four hours no problem um this is 5

Hours here uh it would have been ready in 4 hours so never fret uh it’s this stuff’s pretty good just roll it let it sit for a little bit and you’ll see the results will still be wonderful just needs to sit a little longer first pizza we’re going to make it again pepperoni

Pepperoni sausage mushroom green pepper and onion sauce is a little wet but you should be okay this sausage the problem when I make this sausage is I usually eat it all before I actually get the pizzas ready this is just so good these mushrooms same

Story they are so good if you look at my toot 55 video I show exactly how to make those those mushrooms I really like them little bit of green pepper a little bit of onion the onions and the green peppers are raw the guys in uh Portugal don’t like raw vegetables on their

Pizza we do that in Canada and the United States but I don’t mind it this is I’m going to say what they call it Deluxe pizza in Canada anyways pepperoni typically this pepperoni BAC mushroom onion green pepper I got pepperoni baked pepperoni Sausage mushroom onion green sot you can see it’s a little hard to stretch next one will be better okay in first one in you can see the the dough it’s rising it’s not sticking on the bottom or nothing the oven’s at 335 so it’s heating up a little bit which is good just going to turn that a little bit see you put your fire on the side so you can see if the fire’s at the back the fire’s at the back you can’t see the crust because it’s at the back

So by putting a fire at the side you can see if the crust is is getting overcooked I like my pizza well done um I don’t like it burnt I don’t mind Char but I don’t like it burnt just got a piece of wood in the front which will stop the air

Flow over the floor which is cooling the floor down fire is still climbing it’s at 340 my magic number is about 350 celsus door popping up nice getting a nice color cheese is just starting to melt I like the crust a little thicker I like it well

Done this cheese cheese is very low uh moisture so it uh it Browns up really nice here it is said I like my pizza well done there’s color to the crust there’s no what I call leoparding because the dough was brought up the temperature a little

Bit of oil gives a little bit of color and let’s do the oh veto crunchy oh nice and crunchy let’s cut it 5 hours just restok the fire going to do the second pizza we’re up about 360 so this is the second b ball it’s a

A lot easier to stretch it’s been 1 hour more you can see it just stretches so easy 6 hours bigger bigger shell got a nice nice feel to it okay so we put some sauce pepperon it sausage this is good sausage can’t get over how good it is mushrooms any pepper

Um once a row spe stretches out a lot easier it’s the right size going in pizza’s in there it is second pizza still bubbling away oh yeah we got the crunch six hours well the two pizzas were ready we had more people come up come by so I end

Up taking the other four dough balls out of the fridge and let them warm up we ended up eating all six pizzas before the end of the night uh it’s amazing uh these pizza ovens seem to attract people if you enjoyed this please like my Channel Please Subscribe uh please leave

A comment I’m going to do some more like this something you didn’t like by all means leave a comment on that too uh thanks again enjoy