APRO UNA PIZZERIA! - ALLA SCELTA DEL FORNO - VI PORTO CON ME NELLA FABBRICA DAVID

Good morning No nothing is visible Slightly better Rainy day super wet I'm sleepy because it's only 6:40 but today is extremely important Yes because today I'm meeting the companion for this adventure No he's not a colleague but it's Forno Alright I'll tell you the city I'm heading to—Dimitrof near Verona I'm leaving because it's late before I fall asleep again I also need to pick up Fabio the videomaker who’ll be helping me with today’s video The truth is if you laugh too hard there's nothing you can do about it Wait this is the service We're here Tell me what you want to do with the pizza now No actually I want to make the pizza In fact there was a chance to bring the dough and test the oven live And then there was a technical issue so we decided not to do it Do you have money to pay No they're all spent at the pizzeria Goodbye The navigator says we've arrived theoretically but I Look it literally says you've arrived David Ovens professional electric ovens attention There he is professional there he is—I saw it I recognized the label So wait a minute I think we need to make a phone call Let's call Giuliana whom we'll meet shortly Confirm that you want to call Giuliana I'm calling Giuliana Forni David on his mobile phone Hi Hi Giuliana hello goodbye I think I've arrived but should I park outside I'll open the door for you I'll open it Okay So if you've come to the right place that means when I press this button you'll see a gate open Tell me when you took it It's not being taken Wait a moment Now yes now yes okay Welcome We're here let's meet up—should be Giuliana coming to get us Is this it Here we are Hi Welcome Thanks How are you Everything okay No I got here but actually I couldn’t see I keep going forward I say no The navigator said you've arrived Permission granted Come in come in please Let's seat you over here —where we usually welcome guests Ah what a lovely place this is This is our production area Ah so you actually manufacture these here right You handle everything right Everything everything except raw materials of course You see steel Giuliano everything good Fine I don't know Already very pleased To get things back on track let's start with coffee Yes Did you find the bitterness again Yes I don't know For me it's a bit sweet right now I must admit that as soon as I arrived at the company I was truly very excited I couldn't wait to start talking Take it out of the oven and go see for yourself But the welcome was truly fantastic Giuliana with her sweetness and her hospitality And then the chats with Giuliano about coffee and the best techniques for enjoying it bitter Despite my hab o make it sweet enough Then my guests changed clothes and with great skill began ell me about their amazing oven What should I tell you about Progress ovens For us it's our at the forefront In 2020 it was 30 years now we say 32 The Progress—we do it with instrumental sections They've stayed the same Because it works very well A winning team don't change it We agree Have you always had the ability to reach such high temperatures or is this something you've implemented in recent years due to increased demand You've got it Have they always stayed the same No The control panels have always remained compatible over time with earlier versions I mean if one of our customers Twenty years ago he now has an issue with the control panel a new control panel can be installed the oven from twenty years ago So absolutely no problem Externally we've always maintained the same dimensions and everything else That was a smart move indeed Inside of course the electronics have been completely updated with modern components and feature an entirely different system and then easy to use visually and very practical And then as you've taught me so well for certain types of cooking and specific particular pizza productions there is a very high temperature paired with a very special baking surface the biscuit of Sorrento I'll show you that ours is truly from Sorrento Our place is genuinely from Sorrento Every stone is stamped with Sorrento Gold is a craft passed down through two generations making these products here for 200 years It's a truly handmade item 40 see that it's a clay mixture Yes that's exactly what I always explain on the channel whenever someone asks The difference between refractory material and biscuits Because it's actually clay and therefore an insulator more than just a conductor And that's why when you're at high temperature you don't radiate It's not as intense as a refractory stone so it allows you to about cooking Giuliana on the other hand I want to ask you something because you know I'm doing this I'm sharing on the channel a small series Now everyone following me is worried that I'm taking over this pizzeria with an electric oven You're saying the energy bill has skyrocketed But that's okay We know something wonderful about this oven and precisely for that reason it's once again perhaps the most fitting choice possible because you told me I've also done a bit of research and here we're somewhat protected when it comes to consumption— just look six pizzas per module It has a peak power output of 9 kilowatts because the hourly consumption is 3 kilowatts not because we've invented something new Something strange And because we bake using thermal mass not heating elements that cook the pizza like a conventional oven The pizza isn't baked it 's dehydrated and remains cooked so we use our own heating elements made of stone In pietra refrettaria If I understood you correctly the pizza doesn 't need the flame kiss if we're comparing it to a wood-fired oven stead the heat mass as you said practically dries and cooks internally without burning without burning That's why we have the heating elements that pass through these refractory stones Oh fantastic look at this so the resistances go through these little holes Yes imagine a resistance in each hole so if I understand the concept correctly it's that practically making the resistances in here active I turn the cooktop into an active part of the cooking process because if If the resistances are exposed when the resistance is turned off it cools down more quickly Putting water in turns off the heating element but I don't get a temperature drop because the stone retains heat and thus becomes a portion of the cooking so this allows me to optimize the cooking process and save energy And you realize that this part this heating eleme It's not the cooking refectory but is this not the cooking refectory No no this is the resistance refectory on which there is a coating of heat-treated steel black heat-treated steel and on that one too Really This has been one of the most interesting conversations we've ever had I could have talked with Giuliana for hours and Giuliana on the techniques of oven construction on everything that goes into trying to improve the process e product's cooking and optimization to maximize savings—essentially a world full of nuances that would fascinate any pizza enthusias and any professional but then came the big moment—getting up close to the prototype of what will be the pizzeria's oven in size it's him let's see the dimensions the chamber thickness is 5 cm it's a closing door important He can feel it too from the weight at the start look inside these dogs here they're all giving in to those resistances that you saw over there I was looking at it—the sound of light is very particular it's a niche that doesn't protrude at all into the room and if it were to happen e thing is even if the bulb in Croatia were to burn out the best part is I can replace it while I'm still cooking since I change it from the outside Take the wire from here and from here I'll go change the bulb so that part is cold—the oven When it reaches 500°C externally at an ambient temperature of 25–26°C there will be a section of the bench that remains cool I'll go ahead and do the work here so I don't strain my back—just take it easy we 'll take care of it together ese plans down here That's what you told me it's the same above and below with those refractory strips in which the heating elements run This is the refractory we saw earlier and inside it are the heating elements that's why this is a system we might call ergonomic in the sense tha The resistances heat up but then there's a physical component that retains the heat and continues the cooking process because the heating elements are outside the oven and are all protected by thermal steel above and below which radiates heat onto the pizza a uniform transparent heat—actually on the pizza it's all just one homogeneous thing because it's inevitably filtered through all this thermal steel here so practically this means that if the pizzas don 't turn out well it's my fault because the oven does its job exceptionally well Did you see this huge one My goodness look at this They make these inside I don't know how much absolutely massive Guys these are all the refractory bricks The orders we placed now are scheduled for delivery in February 2023—fortunately we have those plates on hand So you're telling me I'm recommended exactly that Keep this—let me show you how our ovens are insulated—this is why you can rest your back against it without getting burned—this fabric— e fabric our guys jokingly call a wedding veil is actually a glass fabric—feel it if you dare—a fabric that carries away so much so very much emperature let's go around the other our office so we're heading straight to another area still right here near us our other office where the Davide Academy is being developed—the academy you mentioned a fantastic project—and where we also have another dustrial zone side there's something absolutely beautiful come and see this is the color of dreams for an oven it's practically not even an ove It's a jersey complement —kind of an Inter fan you know I don't follow football much—let's just say he's not really an Inter supporter it's practically just the color of the jersey The channel's logo is almost the same color so this is always a step forward but here you showed me earlier — you told me — that there are three different types of rooms let's say three completely different rooms Let's start with the more standard one —15 units high—for traditional pizza and this will also be roughly the height of one of the oven's chambers I'm choosing the 15th cooking zone made of refractory material with hidden heating elements located underneath but extremely powerful and fully present then we thought a special version of the oven for those who want their pizza a little imperfect—here's the hybrid chamber practically above the refractory We have implemented cookie plans and instead of our magnificent low-energy uniform resistances We added armored resistance because this creates slightly imperfect heat bursts making the pizza cooking a bit more mperfect whereas the one below is a room suitable for 25 ideal for baking bread and also perfect for larger risen products This textured finish is something we've never seen on the channel before because it's more common in professional ovens It's hard to find them in household -grade models Giuliana explained adding that they're much better suited for baking sheet pizzas even with iron baking sheets and here we practically can't show it yet—this will become our next kitchen the Davide Academy Starting in May we'll begin our first courses maybe there'll even be homemade pizza oh who knows we're hoping for it then from October onward In grand opening of the course year from late September we will publish the 2022–2023 calendar And we're counting on having you here who knows and so eyes lost in this elegant and innovative oven mind brimming with a thousand ideas it suddenly came to me a phrase I once read in a book by an English writer: "I don't like the work nobody likes it but I love what's in the work" e possibility of finding oneself— well you already know me a bit by now you know I'm a hopeless romantic so this day means everything to me It wasn't just about choosing an oven—it was about selecting a true companion for the journey sharing stories and moments along the way It's time to go home and I 'm certain the coming days will be filled with thrilling and exciting anticipation Thank you for everything we'll talk soon take care goodbye