We get a lot of our friends and customers ask how I make my pizza in my woodfired oven. In this little video, Natalia and I demonstrate how to make dough balls, stretch pizza dough, top and cook pizza in a woodfired oven.

Although there are many techniques for stretching pizza, I like this one the best. I toss and spin it some times, but I am faster and better at this table-stretching technique so that is what I do.

There are also lots of different ways to top pizza... but remember this. Make it the way you like it! Throw the rules out the window. Just know that in a hot, woodfired oven, these tips help with making a better, fully-cooked pizza: room-temperature toppings and sauce, sparse toppings, thin dough.

FGpizza items included in this video are theClear Food Container - 2 Liter/2 Quart, the Pizza Cutter - Professional Quality, the Pizza Cutting Board & Serving Peel, the Stainless Steel Flour Shaker,and the Professional Wooden Peel -14x16x24.

Frankie G demonstrates how to use a brick oven by fire and flame.

This video can help one with preparing oven fire and flame to reach the desired cooking temperature. Since all ovens are different, experimentation with your oven will give you the best results, and this video may give you a head start.

Frankie G demonstrates how to heat and fire a woodfired oven for baking bread. Tools used in this section are the Al Forno Package , the Frankie G Peel , the Laser Thermometer with Probe , the Lame , and the Flour Shaker/Dredger .

While all ovens are different, this video can help one when firing their oven and getting it up to temperature and ready for bread.

Frankie G demonstrates how to shape baguette. This video, is a video of pictures, so that each fold can be seen with detail.

Use your favorite baguette dough recipe, rise times depend upon temperatures and style of yeast or starter that you are using. The technique shown in this picture-video helps you understand how to shape the baguette, after the dough has fermented and risen, and is ready to be shaped.

Tools used in this section are the Dough Fermentation Fabric -Baker's Couche , the Baguette "flipping" Board , the Lame - Bread Slashing Tool , the Romana peel , and the Flour Shaker/Dredger .

Italian workmanship at its best! They are elegant, productive and impressive tools. For a close up view the tool's detail, click HERE.

We have two models:

SQUARE

ROUND

In this video, I am making ricotta cheese-filled ravioli. (Ricotta, Parmagiano Reggiano, Fresh Nutmeg, Black Pepper, Sea Salt)

Also in this video, one can find our Atlas Marcato Red Pasta Machine, our Dough Cutter, our Stainless Steel Flour Shaker, and pasta made with CAPUTO-Semola Durum Semolina

We hope you enjoy this video and it helps you better understand the products we serve.

Wet dough makes a great pizza, and this pizza is as wet as it gets. Daniel Leader's book Local Bread presents this wonderful 85% hydration dough. The book may be found on our FG pizza's Bookshelf

We have adapted this for a wood-fired oven, and simply top it with San Marzano Tomatoes, olive oil, fresh garlic and oregano. The crust is crispy with lots of holes. Very delicate and very delicious.

Using our Romana Peel is the absolute perfect vehicle for this pizza. The detachable blade allows this six-foot-beast to ship affordably and you will love the American craftsmanship.

Also in this video are the Pizza Cutter - Professional Quality, Stainless Steel Flour Shaker, Dough Scraper / No Scratch , Clear Food Container - 4 Liter/4 Quart , and DOP San Marzano Tomatoes - 3 Cans .