Not sure if anyone else has mentioned it as I haven’t read through all the comments. I keep a small tub of semolina flour to put under the pizza base before sliding the peel under. Makes all the difference getting it into the Roccbox. It’s like a having a set of ball bearings under the pizza base :) love the pizza you made with the fresh ball of CHEESE. Will be adding the sauce and the ball of mozzarella to my try list
One of our go to pizzas to make at home is caramelised onion and fetta, topped with with either spinach or lettice in vinegar. Would definitely like to try out the ones you made in this vid, especially the blue cheese and pear pizza. Reckon something like a camembert and cinnamon apple could be nice as a sweet style pizza.
Another great vid. My wife's favorite is passatta n BBQ sauce, cheese, prosciutto, fig and goats cheese. Figs are great on a pizza and the season is now. We have a tree out the back, lucky us.
we bring our wood fired pizza oven with us every time we go camping. We cook steaks, potatoes, bread, etc. Thank you for the new recipe idea for our next trip. We also use white cornmeal to keep the dough from sticking to the peel, and yeah we have forgotten it a couple of times and some colorful language when trying to get it off the peel into the oven.
We make pizza dough in the bread maker, works a treat and no effort :) (Oh and I tried your easy Chinese roast pork recipe from a couple of weeks back, the skin took a while but crisped up beautifully but I think for our taste we want to tweak the recipe a litle.) We do cheese underneath and on top but not too much on top for pizzas. Love to see it melting through everything. One of our favourite pizzas is a seafood version with tuna and onion :) Good grief that final pizza was pretty out there but now I just have to try it. Bit of a hint with the Castello cheese, get it from Aldi, way cheaper, bigger quanitiy and just as good as the braanded one.
Love my Rocbox, we have the Dome too; I agree gas is the way to go, I have both Fire Box Mk1 & 2 and haven’t used either. My trick to get the Wood Fired taste is to put wood at the back of the Rocbox just before cook time (350/400c) and they burn producing that Wood Fired outcome. But you have to be very careful with the cleaning; remove the gas burner prior to cleaning, if you don’t soot can drop down and clog the 1mm jet and it doesn’t work as well; this is experience talking.
As someone who's slung just a few pizza's in my time, sometimes less cheese is better, especially if it's good buffalo mozzarella. We used to make a similar blue cheese and pear pizza, but we used a house made chili honey on top, and tossed it back in the oven for 30 seconds to start caramelizing the honey on the pears - maybe longer at home, but we had the advantage of our big old Stefano Ferrara oven. Oh and there's nothing wrong with Castello blue!
We have a Gozney and I think they're great. We have the gas version as in North East England I'm often cooking in zero degrees and the gas still gets up to temp nice and quickly. Still learning but a couple of tips that might help - if you can buy cubed / low moisture mozzarella cheese, you'll notice a huge taste difference. I have to buy online but its not expensive here. Also, lightly dust your peel with flour before launching, give it a little shake with the pizza on and you should find it never sticks and launches nice and easy :)
When are you coming out with you second book? hopefully lol before 20th of march as will be going on a big trip around victoria and would like to take book number two with me too.
Some toppings belong below cheese and some belong above. E.g. processed meat needs to go on top to crisp up, but chilli slices only fill up with oil when placed underneath. It doesn't need to be all or nothing!
Great channel and relate to your cooking style. Have a gas pizza oven at home and will have to try making pizza sauce, and a bit of the buffalo cheese.
After seeing this I'm converted, going to get me one of those fancy pizza ovens. you are so right in that buffalo mozzarella is the best cheese, cheers.
I usually rip the mozzarella CHEESE a few hours before you use it and keep it in the fridge on a plate to allow excess whey to seep out and it doesn’t make your pizza soggy :)
Cheese (🧀), Harry, you've done it again! Another feather in your cap, especially with a blue cheese and pear!!! I reckon the drizzle of honey at the end would almost be mandatory on this pizza! Keep up with the good job, it is amazing watching you at work. Cheers for now🍕🧀🍕🧀🍕🧀🖤🤍
Ooni all the way and wood fired Plus let the dough go for a week before cooking it and becomes extra crispy on the edges Ps we are over in the Margaret river loving the west coast Keep up the good videos and just ordered the salt and pepper grinders
Hot tip, use semolina under your base as it has a high burn point and acts like ball bearings (just rolls off n on the paddle) Quality Cheese is the key n no more than 3 toppings. We had an Italian homestay student for 3 months n she showed us her favourites. Of those hers was finely sliced (lengthways) thyme, fetta n olive oil. Let sit for a minimum of 3hrs then put on base with no sauce. Keep up the awesome content
A good cheese makes all the difference! Just don't use pre-grinded for cheese sauces, it has anti-caking agents in it and makes the sauce gristly. Perfect for Pizza and Bakes though :)
Cheese they looked delicious going to have to try the blue cheese pizza. At the moment I save blue cheese for a steak sauce. Love your channel keep it up mate
I always make a point of buying Aussie tinned tomatoes too… except for raw pizza sauce! I do think that San Marzano are better for that. My understanding is that they are not just a brand but a specific variety grown in one location in Italy with volcanic soil, that apparently makes a difference. I’ve tried both and for raw pizza sauce I do think they’re better. Anyway great vid as always! Makes me want a roccbox even more. And yes. Toppings always on top of cheese!
Late to the party.....have you, or would you, travel with this pizza oven in the camper? Now they are about to release the ARC for home, Im looking for a pizza oven for the van.....yeah, first world problems I know. Looking forward to the ARC model for home.
Blue CHEESE combo looks fantastic👍 some great topping ideas there! Give semolina flour under your base a go, works a treat to get a good launch 🍕👌 great video!
Great vid, and I'm not one to leave a comment with the "hot tip", forgive me....... Before you stretch your dough and make the pizza, use semolina flour so it doesn't stick to the paddle. Once again great vid.
Cheers 🎉 and cheese 🧀 and good friends, can’t go too far wrong with that recipe! Hey Harry, I wonder how the MadKon Ammo box and lid braai/oven would go doing this? Put in a pizza stone to cook on? Whadaya think about that?
Try making your dough the slow sourdough way. You will probably find that the slow fermentation of sourdough changes the chemistry of gluten enough to ensure that people with gluten intolerance won't suffer the symptoms. This is why many Amercans find that they don't suffer GI when they eat bread made by traditional sourdough bakers in Europe.
its seems like oven does not produce enough heat .. cooked based looked bit too flat for me. With correct heat it should bubble up nicely . I recon for this size of oven you should have both Gas and Wood options to make the cooking process faster
These recipes look amazing - really gonna have to invest in a pizza oven. I agree the CHEESE needs to be underneath and not on top of the toppings!. Cheers Harry.
Does cacciatore mean somethin different down under? Most of us in america know it as a "hunters stew", sometimes using red wine,... chicken, or game of some kind,...
Not sure if anyone else has mentioned it as I haven’t read through all the comments. I keep a small tub of semolina flour to put under the pizza base before sliding the peel under. Makes all the difference getting it into the Roccbox. It’s like a having a set of ball bearings under the pizza base :) love the pizza you made with the fresh ball of CHEESE. Will be adding the sauce and the ball of mozzarella to my try list
Yep, Semolina
Azza and Curl do genuinly have the BEST camping shop in WA possibly even Australia!
I have made pizzas while camping using wraps as the base. It's so crispy with a nice cheese an salami
One of our go to pizzas to make at home is caramelised onion and fetta, topped with with either spinach or lettice in vinegar.
Would definitely like to try out the ones you made in this vid, especially the blue cheese and pear pizza.
Reckon something like a camembert and cinnamon apple could be nice as a sweet style pizza.
100% agree with you mate, go camping is the best shop! Nicest people!
Very inventive the varieties of cheese you used ,mouth watering
Nice looking pizzas! Totes agree on Azza, Curl and the team at Go Camping & Overlanding at Balcatta. My fave shop too.
Another great vid. My wife's favorite is passatta n BBQ sauce, cheese, prosciutto, fig and goats cheese. Figs are great on a pizza and the season is now. We have a tree out the back, lucky us.
One of my favorite pizza is the four cheese but yours are making me wish for pizza tonight.
we bring our wood fired pizza oven with us every time we go camping. We cook steaks, potatoes, bread, etc. Thank you for the new recipe idea for our next trip. We also use white cornmeal to keep the dough from sticking to the peel, and yeah we have forgotten it a couple of times and some colorful language when trying to get it off the peel into the oven.
Cheese and pizza go together so well ! Love your vids !
We make pizza dough in the bread maker, works a treat and no effort :) (Oh and I tried your easy Chinese roast pork recipe from a couple of weeks back, the skin took a while but crisped up beautifully but I think for our taste we want to tweak the recipe a litle.) We do cheese underneath and on top but not too much on top for pizzas. Love to see it melting through everything. One of our favourite pizzas is a seafood version with tuna and onion :) Good grief that final pizza was pretty out there but now I just have to try it. Bit of a hint with the Castello cheese, get it from Aldi, way cheaper, bigger quanitiy and just as good as the braanded one.
That second pizza looked amazing!!
We had someone that had o e of these pizza ovens last Xmas. Absolutely awesome. I like how you put a lot of cheese on the pizzas
My son-in-law bought me your cook book. I am so ready to use it. Mr. King Overland might have some competition from me now. Pizza looks great.
Great job with the Pizzas, I think the cheese selection was great!
Thanks for the cheese tip! I'll put it on the bottom next time!!
You are spot on Harry with the cheese under the other toppings. Buffalo mozzarella is a definite favourite in our house.
Cheese - they all looked so good!!
Cheese cheese glorious cheese.
Awesome video, and now I can't stop thinking about a crunchy chewy cheesy pizza!
Love my Rocbox, we have the Dome too; I agree gas is the way to go, I have both Fire Box Mk1 & 2 and haven’t used either.
My trick to get the Wood Fired taste is to put wood at the back of the Rocbox just before cook time (350/400c) and they burn producing that Wood Fired outcome. But you have to be very careful with the cleaning; remove the gas burner prior to cleaning, if you don’t soot can drop down and clog the 1mm jet and it doesn’t work as well; this is experience talking.
As someone who's slung just a few pizza's in my time, sometimes less cheese is better, especially if it's good buffalo mozzarella. We used to make a similar blue cheese and pear pizza, but we used a house made chili honey on top, and tossed it back in the oven for 30 seconds to start caramelizing the honey on the pears - maybe longer at home, but we had the advantage of our big old Stefano Ferrara oven. Oh and there's nothing wrong with Castello blue!
We have a Gozney and I think they're great. We have the gas version as in North East England I'm often cooking in zero degrees and the gas still gets up to temp nice and quickly. Still learning but a couple of tips that might help - if you can buy cubed / low moisture mozzarella cheese, you'll notice a huge taste difference. I have to buy online but its not expensive here. Also, lightly dust your peel with flour before launching, give it a little shake with the pizza on and you should find it never sticks and launches nice and easy :)
When are you coming out with you second book? hopefully lol before 20th of march as will be going on a big trip around victoria and would like to take book number two with me too.
Some toppings belong below cheese and some belong above. E.g. processed meat needs to go on top to crisp up, but chilli slices only fill up with oil when placed underneath. It doesn't need to be all or nothing!
Cheese! That little pizza oven looks fun.
Cheese- but I want to know did it beat the bacon that Steven Solomon cooked for Az and Kurl and their hangover in Darwin?
Great channel and relate to your cooking style. Have a gas pizza oven at home and will have to try making pizza sauce, and a bit of the buffalo cheese.
Agreed... Can never have too much prosciutto !
Blue cheese what a great idea. In my house that would mean a pizza all to myself
Just used the exact same cheese for my puff pastry pizza yesterday. It was amazing
After seeing this I'm converted, going to get me one of those fancy pizza ovens. you are so right in that buffalo mozzarella is the best cheese, cheers.
I usually rip the mozzarella CHEESE a few hours before you use it and keep it in the fridge on a plate to allow excess whey to seep out and it doesn’t make your pizza soggy :)
One of my favourite videos. Pizza is my favourite and can never have too much “CHEESE”
Cheese blue cheese and pear is one of our faves 🤤🤤🤤
Nothing like fresh mozzarella cheese. Love it
Everything that a love on pizza from salami to CHEESE. Well done
Love a pizza with a good cheese blend. That's some great looking pizzas!
Cheese (🧀), Harry, you've done it again!
Another feather in your cap, especially with a blue cheese and pear!!! I reckon the drizzle of honey at the end would almost be mandatory on this pizza!
Keep up with the good job, it is amazing watching you at work.
Cheers for now🍕🧀🍕🧀🍕🧀🖤🤍
Ooni all the way and wood fired
Plus let the dough go for a week before cooking it and becomes extra crispy on the edges
Ps we are over in the Margaret river loving the west coast
Keep up the good videos and just ordered the salt and pepper grinders
The Perfect Pizza CHEESE blend always does a good job and economical, great tips and now I am very hungry.....
We’ve usually put the cheese on top, will have to try on the bottom 👍
Hot tip, use semolina under your base as it has a high burn point and acts like ball bearings (just rolls off n on the paddle) Quality Cheese is the key n no more than 3 toppings. We had an Italian homestay student for 3 months n she showed us her favourites. Of those hers was finely sliced (lengthways) thyme, fetta n olive oil. Let sit for a minimum of 3hrs then put on base with no sauce. Keep up the awesome content
Polenta works too, can also double as a temp gauge if you throw a pinch on the stones, if it turns black instantly your fire is too hot.
Yes blue cheese is funky
Oh so cheesy, love different types of cheese on pizza. Yum.
Thanks so much for the run down on the pizza dough...all I gotta get right now is how much cheese I use. Mmmm home made pizzas!!
Will try fresh mozzarella 'cheese' next pizza night and the sauce idea form Andy is awesome too!
Cheese the new Cheers
We have used our camp oven for pizza with the lid left just ajar. Works well when camping.
Luvin your cookin 😊😊😊😊
You do an excellent job and I like the cheese differences👍🍺
Sooo good loving the cheese
Definitely trying the cheese on the bottom
A good cheese makes all the difference!
Just don't use pre-grinded for cheese sauces, it has anti-caking agents in it and makes the sauce gristly. Perfect for Pizza and Bakes though :)
“Cheese” and cheers, great pizza and great company always makes for a perfect night. Thanks
Cheese they looked delicious going to have to try the blue cheese pizza. At the moment I save blue cheese for a steak sauce. Love your channel keep it up mate
Best topping, biltong and avocado
I always make a point of buying Aussie tinned tomatoes too… except for raw pizza sauce! I do think that San Marzano are better for that. My understanding is that they are not just a brand but a specific variety grown in one location in Italy with volcanic soil, that apparently makes a difference. I’ve tried both and for raw pizza sauce I do think they’re better. Anyway great vid as always! Makes me want a roccbox even more. And yes. Toppings always on top of cheese!
When is the dome video coming out?
Late to the party.....have you, or would you, travel with this pizza oven in the camper? Now they are about to release the ARC for home, Im looking for a pizza oven for the van.....yeah, first world problems I know. Looking forward to the ARC model for home.
Cheese 🧀 homemade pizza is a winner for every get together. Especially with homemade dough 🍺🍺
Had a good laugh at the start of your video lol
Interesting putting the CHEESE underneath! I'll be trying it
Blue CHEESE combo looks fantastic👍 some great topping ideas there! Give semolina flour under your base a go, works a treat to get a good launch 🍕👌 great video!
CHEESE is life! We probably consume it everyday 😅
Love your cooking!!!
CHEESE is a mustunder topping helps hold the typing on, great video thankyou
Like you pizza oven
Cheesey Cheese. Laucke Flour Mills do a pizza dough mixture, it's so good.
Excellent pizza's I also like two cheese as well
Blue CHEESE... my hero, loved the blue cheese and pear
Im now inspired to do home made pizza with CHEESE. That last one is interesting, i would like to try it..... Thanks.
A Mountain Bread Wrap of your choice and some tomato sause, Costello Cheese & Catchatori ...
Simplicity & Flavour ...
Looks good mate, now we want Pizza. Also go the Pineapple on Pizza. Love it.
Where did u get ur pizza utensils from? I need some of these.
Love the CHEESE combo, greetings from Jarrah country.
That buffalo mozzarella Cheese pizza looked awesome 👌
Maaate, you should have put some anchovy on top. Crispy anchovy is so nice.
Cheese ! 🧀 thanks for the new pizza ideas.
Cheese 🧀 . I love homemade pizza. I use the bakerstone bbq box from bunnings. Works a treat.
Can you say where the pizza shop is you buy the gluten free dough ?
those blue towels are top tier I don't have many left though :(
When you did the B roll filming did the pizza say “cheese”?
Cheese
I’ll definitely be doing this at home
Unfortunately only got a webber and a stone may need to invest in a pizza oven
Hi Harry, have you tried the blue cheese and pear pizza with quince paste instead of the honey.🤤
Great vid, and I'm not one to leave a comment with the "hot tip", forgive me....... Before you stretch your dough and make the pizza, use semolina flour so it doesn't stick to the paddle. Once again great vid.
Cheers 🎉 and cheese 🧀 and good friends, can’t go too far wrong with that recipe!
Hey Harry, I wonder how the MadKon Ammo box and lid braai/oven would go doing this?
Put in a pizza stone to cook on? Whadaya think about that?
Try making your dough the slow sourdough way. You will probably find that the slow fermentation of sourdough changes the chemistry of gluten enough to ensure that people with gluten intolerance won't suffer the symptoms. This is why many Amercans find that they don't suffer GI when they eat bread made by traditional sourdough bakers in Europe.
its seems like oven does not produce enough heat .. cooked based looked bit too flat for me. With correct heat it should bubble up nicely . I recon for this size of oven you should have both Gas and Wood options to make the cooking process faster
unfortunately you and only use wood or gas, but I agree, when on gas it gets a bit hotter which is definitely better
I absolutely love buffalo mozarella 'cheese' on pizza delicious
Nice pizza and cheese
Love the pizzas Harry.. sometimes just “Cheese” and garlic is a go too 🤤
These recipes look amazing - really gonna have to invest in a pizza oven. I agree the CHEESE needs to be underneath and not on top of the toppings!. Cheers Harry.
Does cacciatore mean somethin different down under? Most of us in america know it as a "hunters stew", sometimes using red wine,... chicken, or game of some kind,...
oh, I see, its a type of Australian sausage,.. ok, that tracks. Answered my own question.
Native bee honey would make it sing. Love the blue cheese
We have tons of those towels! 😂
Hell of a job H, must admit I was always a CHEESE on top man until I saw one of your previous pizza vids. Never again, love ya work Champion
The best cheese I have used on pizza is baby boccanchini. I just eat it out of the tub on it's own sometimes. Cheers mate 👍🐕🤠
I like to add a little bit of Cheese on top after it comes out of the oven
The best pizza I ever had was at Mt Hotham. It was potato, pear, salt and CHEESE. Basic is best. 👌
We are from Italian family and catchtorie to us is a chicken dish. I gather u were talking about the salami type stick? They look yummy
Cheese is a pizza must❤
Ues samilena on the pizza peel instead of flour and it won't stick
Fresh mozzarella cheese 🧀 yum 🤤
Yum 🎉cheese🎉 love home made pizza