@Uni Amni That oven cooks the pizza in 90 seconds, more or less. Obviously, you can't have the same smoky flavour that you are able to get baking the pizza in a wood fire oven, but it's ok if you live in an apartment. So, I can't really see your problem. The goal is to reach the right temperature to cook the dough as fast as you can because otherwise, you'll eat a biscuit. I didn't try that pizza, I can't tell you if the tomato sauce or the mozzarella cheese sucks, but the technique showed in this video is pretty straightforward and close to the AVPN pizza rules. So, for me, it's good enough and is an informative video. Sometimes foreigners cookers add bullshits to their pizza's recipes, but this video is excellent.
@Uni Amni the title is, How to make pizza from SCRATCH. Nobody says that the product were excellent ( the tomatoes has the D.O.P that means that they are from region indicated by the product himself, but nevermind they could be bad) Btw this video just get the second positive comments from another Italian person.
@Uni Amni Same for you. Just because you can write comments on youtube does not mean you know things about Pizza. This is clearly an alternative when you can't afford a real wood fired Oven and the results seem fine.
@@LandDonovan True.There is pizzeria in Zagreb,Croatia where they have wood oven,and pizza there is baked under one minute.Dough was perfect,except pizzaiolo made it Roman stile,instead Napolitano which I prefer.
Congratulations, I am Italian and a lover of Neapolitan Pizza, among all the videos that run on the net you are the first non-Italian pizza chef to make the True Neapolitan Pizza (the real one), good!
Absolutely brilliant. I like how the ingredients and the process you showed were simple and not overdone. I've been making homemade pizza weekly in my oven on a pizza stone for over 5 years now. I'm ready to take it to the next level and Roccbox seems to be the front runner for 'portable' pizza ovens. I like the fact that I could pack it up and take it with me. Excellent video!
I am very satisfied with almost every aspect of this video. Not something I get to say about most pizza making videos on youtube. The dough was perfect.
I'm extremely impressed at how beautiful the crust turned out to be, my home oven keeps cooking my pizza with the crust texture of bread because it's max heat is under 250, while 400 is doing an amazing job. Great pizza mate, bon apetit!
The thing I like about Adam is his no Bull S##t approach. No cheesy showmanship, No Blowing flower into the air like some. I have been researching oven types and pizza making methods for a long time now and I've accidently found Adam on a Gosney video at a market somewhere in England... who has I suspect has the same passion as everyone who has visited this page. But now he shares his passion and his methods to the multitudes and I'm very appreciative for that. So I'm going to order my very first pizza oven, Gosney, and I'm going to enjoy the journey ahead of me... Hopefully sharing in Adams passion.
Michael Filipiuk so my oven goes to 570 degrees max. I use a pizza steel sheet in the middle of my Oven that I set in the oven to preheat. I use the convection bake setting. What I do is spread the dough on a cutting board, and take a large enough piece of aluminum foil that I can rest the pizza on and sprinkle cornmeal on it. I then place my pizza dough on it, add toppings and pick up the foil on both sides and place on the pizza steel. You can take the foil off after a few minutes but I don’t just to keep things clean.
Michael Filipiuk also I bought the pizza steel from amazon from nerd chef. I got the middle thickness one - easier to move around than the thickest one they aell
@@MichaelFilipiuk1 Pizza in a home oven isn't the same type of pizza. You can't get the heat needed for a neapolitan style pie in a home oven. An American style pizza can easily be done in a home oven. Like Nick, I use a 1/4" baking steel with my oven turned all the way up to 550F (This is max) to make fresh dough pizzas at home.
Questions I have: 1. Do you use the cover for the dough proofing box during the second 5 hr rise? 2. What is the issue with salt and fresh yeast interaction in the water? I have seen an AVP certified pizza chef add the sea salt to the water and dissolve first then adding the flour slowly until a watery pancake batter consistency and then crumble the fresh yeast throughout and mix again and then adding slowly more of the 00 flour. 3. Would like to see ingredients measurements converted into fluid ounces and cups if possible. Lastly Bravo on the video.
Further to my earlier post, I had a day making pizzas for friends on my roccbox today. I did 1kg OO flour 650g water 7g dried yeast 29g salt 25g Olive oil. Kneaded 9 p.m left in fridge till 8 a.m. bought out weighed into 240g ish balls. Left till 12 noon covered on an oiled tray, superb results the dough was probably the wettest I have made to date but still decent and soft to handle. I've been making mistakes of too much yeast and adding sugar which I think burns the dough too quick.
Sugar is something to add to pizza dough cooked in a home oven at 500F / 260C. At that lower temperature crust does not brown as easily. Olive oil is sometimes added to some New York style pizza dough to retain moisture during a longer cook in an oven that in the 500F to 600F zone. For a shorter cook in a much hotter oven, olive oil and sugar are unnecessary. The guild that says what qualifies for Neopolitan pizza says no oil or sugar in the dough.
Good vid, only have one issue as I live in the land of pizza making is that you must not present too much flour to the dough ball at the point of turning it in to a pizza base otherwise it will burn on the base of the pizza, if you find that your "bottom" is burnt all the time, its either left in the oven too long or more likely be too much flour added at that point. You can also use a little bit of semolina flour as well that adds a nice texture to the base. Wow I enjoyed seeing that, thanks. that mini peel is brilliant for turning. a must have in my opinion, I use mine a lot. Now that you no longer get both burners it would be nice to include one in the package. If you stuck for a bit of cash for an original they actually sell the very same peel on Ali Express for 18 euros for a 9 inch peel with a 60cm handle made in wood or metal, I have a wooden one just so i dont burn myself. If it ever gets burnt through its only a type of narrow broom handle and easy to replace.
Slap and stretch gets rid of the excess flour If you watch da michele they actually use quite low hydration and because the dough is so low in hydration, they can stretch over a pile of flour without much excess
Hey Adam, love the vids. Your advice is brilliant. I'm a St Albans local and am super proud to have you representing our market. Hope your brand is serving you well. Rocc on bud.
I recently switched from an Uuni 3 to a Roccbox. Wish I had done it sooner. The Roccbox blows the Uuni 3 out of the water!! It is a better pizza oven in all categories. Built like a tank, user friendly, I can’t say enough good things about it! This recipe produces absolutely delicious Neapolitan pizzas. Honestly, if you are considering investing in a pizza oven, Roccbox is undoubtedly the one to get, IMO.
This recipe looks great, one question, if I freeze the dough balls, what’s the process when I want to use the frozen balls? Do I take them out and leave at room temperature? Do I take them out and let defrost in the fridge? Any advice would be great :)
I know my Pizza is good and I study that for many many year by my self. But this is so completely different and it makes me sad. So nice! Btw. I just have a 250 °C oven.
The only video about making pizza you need. Question though, when you say you can freeze the dough balls straight away, how does that work since they haven't risen anything (except that 1 hour)?
From what i understand, You defrost the dough balls overnight in the fridge it will defrost and start tp ferment again, then take it out of the fridge the next day and it will continue fermenting, basically you are waiting for the ball to double in size before using.... vito iacopelli has a video about freezing and using frozen dough balls.
Hey, great video, nice to see the whole process outlined form start to finish. At 6:30 you mention you could freeze the balled dough, what's the process of bringing it back out of the freezer look like? Should you put it in the fridge first to get it to fridge-level temperature, and then do the normal 6-8 hour rise at room temperature after that?
Ian best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.
Any recommendations for refrigerating the dough after the balling? How long is too long to leave in the refrigerator before using? We made dough about a day ahead of when we want to use it. Tia
If I freeze the dough balls, what would be the proofing time after moved back to room temperature? Or should I move them to the fridge before moving them to room temp?
Copied from another comment asking the same question Peddling Pizza The best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.
Hey Adam great Video!!! Quick ? You mentioned anything longer than 5-6 hours of fermentation you should put the dough in the fridge, how long can I keep the dough fermenting in the fridge? Also do you find the dough any better with a slow fermentation? Thanks Joe
Hey Adam, couple of questions so I hope you don’t mind. Does the tray need covering for the second proof? Does the type of salt matter? Love the videos. Thanks in advance.
After you ball up the dough balls, do you put the dough balls into the dough box with the lid on for the 5, 6, 7 or 8 hours? Then after the 5 hours, you can take the dough balls out of the dough box? Thanks in advance!
Made pizza in my roccbox for the first time this evening using a slightly different recipe on the Gozney channel which used a stand mixer. I must have done something wrong because my dough was way more elastic/tough than as shown in that video and this video. In this video when he’s pressing out the dough it looks super cooperative and easy to stretch but my dough was like a tough silly putty consistency that refused to be stretched out much wider than around 8” - it just kept springing back and had to be practically rolled with a pin which loses the airy texture. What did I do wrong?
Hey Lensflair, We'd love to help. Which recipe and process did you follow? Can you e-mail us at enquiries@gozney.com and we will be sure to help you out. Thanks, The Gozney Team
I hope these dough balls are the same you made in the video? Not before with other ingridents? Or other flours.? Also i are sure about the time its 6 hours? I hope my turn out good as urs. 👍👌
As flour differs, you might want to use less water to begin with, then try and get the same consistency, add more flour or water as necessary. This is the same for all TH-cam bread/dough recipes.
If he’s using 1g fresh yeast then most of us need to do aground .3 dry. I just don’t feel like the dough has enough fermentation time with that little yeast.
Hi Adam thanks so much for your fantastic videos you are undoubtedly the guru of Roccbox you have mastered the use of that oven, I heard you mention the gozney short handle peel turner when will that be available, I recently purchased the Roccbox and it was absolutely because of your videos, keep up the fantastic work cheers Rod
Great video, thanks and now have a Roccbox on order. Would like to ask (and please forgive any ignorance on my part) -- no olive oil used in the dough?
Yo! Congratulations on getting a Roccbox. It’s a true game changer. At the high Neapolitan baking temps the oven creates oil in the dough is not needed. You can make an enriched dough with oil and bake at a lower temp though. Check out The other @gozney videos for Joe making New York style.
Hi Adam after it sits for 1 hour and them make the balls do I put it in the fridge and leave it covered in the fridge for 6,7,8 hours or is that room temperature on the counter for 6,7,8 hours thank you
When you ball the dough and set it in the tray to rest for 5-8 hours do you leave it uncovered? Or use plastic cling wrap or a lid? Also, is it okay if they ferment for more than 8 hours?
i have a question about my ovens which i have bought 3 so far, while im on an event or pop up, after running oven at 400 for more than 3 hours it seems as though the silicone outer base feels like its going to melt and becomes very very hot to touch. can i ask why that is ? it does it with all 3 ovens , also when fired up the first time, it was indoors such as the one in the video and after it reached 200 it set off all my fire alarms in the restaurant while both back and front doors were open ???
Vor Tex firstly it is an outdoor appliance so not advisable to use indoors. In the Gozney kitchen they have commercial extraction. The silicone will expand when hot big will never melt. It’s there to protect you from burning yourself on the outer shell of the oven.
Peddling Pizza thnx Adam as I’m surprised no one at Gozney could even bother to call me after leaving my number . I wanna thank you for your reply brother, love the craft.
Are we looking for a doubling of the dough in bulk fermentation like in Bread making or as Adam described just one hour in bulk fermentation then balled then the rest of the fermentation is done in the ball stage thanks
For a small pizza business with 40-50 pizzas maximum, do you recommend two Gozney Roccoboxes or two Gozney Arc 14-inch ovens? Please help and give your opinion. Thank you very much!!!
Hey Adam. Wicked video ta. Do you advise working by hand over a (decent quality) dough mixer? If using a mixer what times would you use, or would you advise against for smaller batches? Cheers
@@peddlingpizza Cheers dude. I actually have a professional spiral mixer because I use it for making the dough for handmade pasta - It's a Famag IM10. Wondered if you have a general rule of how long to mix the dough.. Been experimenting with 5 mins - salt - 5mins, and also double that.. Any tips? Grazie
Looks great! I am wondering about the 5-8 h fermentation at "room temperature" though. 18-20°C is not really room temperature for me :D That's freezing cold!
A little warmer means fermentation will happen faster. A little cooler means it will take longer. Since a range of time is given you will be fine adjusting the timing to match whatever your idea of room temperature is (so long as it's actually somewhat close to standard "room temperature" and not actually very cold or very hot).
HI Adam, thanks for a great video. One question regarding the yeast ... You add 1g of fresh yeast but since active dried yeast is easier to get hold of ( and store ), how much ( of say Allinsons A.D.Y.- yellow tin ) would you include ? ( For your 1K flour it'd be 30g Active Dry Yeast I think according to the tin instructions ..... which is confusing because I thought Active Dry yeast quantity should be approx 1/3 fresh yeast in quantity ? If I only add 1/3g of A.D.Y it surely cant be enough ? ) . Thanks in advance :)
Adam, excellent video! I can’t get fresh yeast in our town (US), but I do have SAF Instant yeast. How much would I use and would there be any other changes to your recipe due to the difference? When you are cooking the pizza is the 750-degrees (F) on the stone from the gage on the Roccbox, or measured with an infrared thermometer? Thanks in advance for your time!
John Christopher try using half the amount. Also the inbuilt gauge was reading 400 but the top of the ovens stone would be at about 420-430 as the thermometer is under the stone and can take a little longer to catch up.
Adam, thank you and your team to get this nice clean and clear video done so well. Really enjoyed watching it, you are the first one that I see that you use the 60% hydration method, I always use 70 to 75% which is more difficult to work with initially. I will be using your method.
Hi Adam I have been using Caputo blue for a few years can you recommend any others as fancy a change?. Ps I always use your dough recipe and never had a problem I did see somewhere but can’t find it you use a small amount of wholemeal.
Hi been watching your videos for a while now your a great inspiration. Could you please advice how many grams dry yeast should be used for this same recipe as I only got dry yeast for now thank you.
Thank very very much for the reply one other question please after balling the dough up you mentioned freezing them do you mean to put them in the fridge or freezer. And after that how long do you leave out before you can roll the pizza shape out?
Thanks Adam for very informative video. I have used your recipe a few times now with success! One comment from my family is that the base tastes quite salty. Will it still work with reduced salt content ?
Stinky Roxy hey. Salt plays an important part in pizza dough but try reducing a little to 25g per kilo although you may want to experiment with the yeast content and fermentation time.
![[TH] JFT vs RLF - VCT Ascension Pacific - Day 2](http://i.ytimg.com/vi/PuIH7w_jO6c/mqdefault.jpg)
As a Neapolitan my self, I can tell you that this is the best Neapolitan pizza made by a non-Italian pizzaiolo that I ever saw. Great!
L'aglio sulla margherita? Sulla marinara sì, ma sulla margherita assolutamente no.
@Uni Amni That oven cooks the pizza in 90 seconds, more or less. Obviously, you can't have the same smoky flavour that you are able to get baking the pizza in a wood fire oven, but it's ok if you live in an apartment. So, I can't really see your problem. The goal is to reach the right temperature to cook the dough as fast as you can because otherwise, you'll eat a biscuit. I didn't try that pizza, I can't tell you if the tomato sauce or the mozzarella cheese sucks, but the technique showed in this video is pretty straightforward and close to the AVPN pizza rules. So, for me, it's good enough and is an informative video. Sometimes foreigners cookers add bullshits to their pizza's recipes, but this video is excellent.
@Uni Amni the title is, How to make pizza from SCRATCH. Nobody says that the product were excellent ( the tomatoes has the D.O.P that means that they are from region indicated by the product himself, but nevermind they could be bad) Btw this video just get the second positive comments from another Italian person.
@Uni Amni Same for you. Just because you can write comments on youtube does not mean you know things about Pizza. This is clearly an alternative when you can't afford a real wood fired Oven and the results seem fine.
@@LandDonovan True.There is pizzeria in Zagreb,Croatia where they have wood oven,and pizza there is baked under one minute.Dough was perfect,except pizzaiolo made it Roman stile,instead Napolitano which I prefer.
I think I’ve watched everyone one of these tutorials on TH-cam and this was the best one
agree, not too much waffle...
Agreed I have watched a bajillion and this one's the best
Congratulations, I am Italian and a lover of Neapolitan Pizza, among all the videos that run on the net you are the first non-Italian pizza chef to make the True Neapolitan Pizza (the real one), good!
Absolutely brilliant. I like how the ingredients and the process you showed were simple and not overdone. I've been making homemade pizza weekly in my oven on a pizza stone for over 5 years now. I'm ready to take it to the next level and Roccbox seems to be the front runner for 'portable' pizza ovens. I like the fact that I could pack it up and take it with me. Excellent video!
I am very satisfied with almost every aspect of this video. Not something I get to say about most pizza making videos on youtube. The dough was perfect.
I'm extremely impressed at how beautiful the crust turned out to be, my home oven keeps cooking my pizza with the crust texture of bread because it's max heat is under 250, while 400 is doing an amazing job. Great pizza mate, bon apetit!
Did your crust improve over time with experience?
The thing I like about Adam is his no Bull S##t approach.
No cheesy showmanship, No Blowing flower into the air like some.
I have been researching oven types and pizza making methods for a long time now
and I've accidently found Adam on a Gosney video at a market
somewhere in England... who has I suspect has the same passion as everyone who has visited this page.
But now he shares his passion and his methods to the multitudes and I'm very appreciative for that.
So I'm going to order my very first pizza oven, Gosney, and I'm going to enjoy the journey ahead of me...
Hopefully sharing in Adams passion.
I have this oven myself and seeing this makes me feel special
Mucho Gusto what is that oven called again?
@@l-vinotrading4450 roccbox
I just made this pizza with my regular home oven and it was amazing. Best pizza I have ever made.
How did you bake it? What temperature, what mode? Did you use baking paper?
Michael Filipiuk so my oven goes to 570 degrees max. I use a pizza steel sheet in the middle of my Oven that I set in the oven to preheat. I use the convection bake setting. What I do is spread the dough on a cutting board, and take a large enough piece of aluminum foil that I can rest the pizza on and sprinkle cornmeal on it. I then place my pizza dough on it, add toppings and pick up the foil on both sides and place on the pizza steel. You can take the foil off after a few minutes but I don’t just to keep things clean.
Michael Filipiuk also I bought the pizza steel from amazon from nerd chef. I got the middle thickness one - easier to move around than the thickest one they aell
@@nicks2111 thank you!
@@MichaelFilipiuk1 Pizza in a home oven isn't the same type of pizza. You can't get the heat needed for a neapolitan style pie in a home oven. An American style pizza can easily be done in a home oven. Like Nick, I use a 1/4" baking steel with my oven turned all the way up to 550F (This is max) to make fresh dough pizzas at home.
Questions I have:
1. Do you use the cover for the dough proofing box during the second 5 hr rise?
2. What is the issue with salt and fresh yeast interaction in the water? I have seen an AVP certified pizza chef add the sea salt to the water and dissolve first then adding the flour slowly until a watery pancake batter consistency and then crumble the fresh yeast throughout and mix again and then adding slowly more of the 00 flour.
3. Would like to see ingredients measurements converted into fluid ounces and cups if possible.
Lastly Bravo on the video.
The simplest way to explain it for the simplest, real and most delicious kind of pizza.
Further to my earlier post, I had a day making pizzas for friends on my roccbox today. I did 1kg OO flour 650g water 7g dried yeast 29g salt 25g Olive oil. Kneaded 9 p.m left in fridge till 8 a.m. bought out weighed into 240g ish balls. Left till 12 noon covered on an oiled tray, superb results the dough was probably the wettest I have made to date but still decent and soft to handle. I've been making mistakes of too much yeast and adding sugar which I think burns the dough too quick.
Sugar is something to add to pizza dough cooked in a home oven at 500F / 260C. At that lower temperature crust does not brown as easily. Olive oil is sometimes added to some New York style pizza dough to retain moisture during a longer cook in an oven that in the 500F to 600F zone. For a shorter cook in a much hotter oven, olive oil and sugar are unnecessary. The guild that says what qualifies for Neopolitan pizza says no oil or sugar in the dough.
@@piplawyer if you don't use a proper oven then the guild guildlines are irrelevant anyways, so you can add sugar or oil or whatever.
Good vid, only have one issue as I live in the land of pizza making is that you must not present too much flour to the dough ball at the point of turning it in to a pizza base otherwise it will burn on the base of the pizza, if you find that your "bottom" is burnt all the time, its either left in the oven too long or more likely be too much flour added at that point. You can also use a little bit of semolina flour as well that adds a nice texture to the base.
Wow I enjoyed seeing that, thanks. that mini peel is brilliant for turning. a must have in my opinion, I use mine a lot. Now that you no longer get both burners it would be nice to include one in the package.
If you stuck for a bit of cash for an original they actually sell the very same peel on Ali Express for 18 euros for a 9 inch peel with a 60cm handle made in wood or metal, I have a wooden one just so i dont burn myself. If it ever gets burnt through its only a type of narrow broom handle and easy to replace.
Slap and stretch gets rid of the excess flour
If you watch da michele they actually use quite low hydration and because the dough is so low in hydration, they can stretch over a pile of flour without much excess
Seriously, that was one of the best clips on how to use the Roccbox, then prep and cook a pizza. Brilliantly done.. 🍕😄👌👏
Hey Adam, love the vids. Your advice is brilliant. I'm a St Albans local and am super proud to have you representing our market. Hope your brand is serving you well. Rocc on bud.
60% hydration dough is far easier to work with compared to those touting the 70% hydration dough. Great instructional video!
Let me say I’m impressed
That's an amazing pizza and a great relaxed tutorial. Superb content, thank you!
Guy's you are rock! Hope to get one of your oven here in Russia.
RUSSIAN ALWAYS KEEP IT 100%
во класс! подписался, жду обзора =)
@@RussianMayhem ближе к лету на даче будем снимать!)
Nice video. Covered a lot of ground in less than 10 minutes. Impressed.
I recently switched from an Uuni 3 to a Roccbox. Wish I had done it sooner. The Roccbox blows the Uuni 3 out of the water!! It is a better pizza oven in all categories. Built like a tank, user friendly, I can’t say enough good things about it! This recipe produces absolutely delicious Neapolitan pizzas. Honestly, if you are considering investing in a pizza oven, Roccbox is undoubtedly the one to get, IMO.
Cinzanita awesome stuff. It’s definitely the best in its class.
Anonymous half the price and probably 1/4 the quality of the Roccbox. I’ve seen one in person and it was wonky with a very thin stone.
The man is a real pizzaiolo! He has the gift!
Sergio C Tavares i like you. 👊🏻
This recipe looks great, one question, if I freeze the dough balls, what’s the process when I want to use the frozen balls? Do I take them out and leave at room temperature? Do I take them out and let defrost in the fridge? Any advice would be great :)
Wonderful video. You know your craft and it really comes across in this instructional. Thanks.
I could watch you doing this all day.
Simple but perfect.
I know my Pizza is good and I study that for many many year by my self. But this is so completely different and it makes me sad. So nice!
Btw. I just have a 250 °C oven.
The only video about making pizza you need. Question though, when you say you can freeze the dough balls straight away, how does that work since they haven't risen anything (except that 1 hour)?
From what i understand, You defrost the dough balls overnight in the fridge it will defrost and start tp ferment again, then take it out of the fridge the next day and it will continue fermenting, basically you are waiting for the ball to double in size before using.... vito iacopelli has a video about freezing and using frozen dough balls.
Very very nice and details video! Love this guy. Please make more videos!
great pizza and you explained it so simply. excellent video!
So easy
Great video with no nonsense
Straight forward
Thanks
that pizza looks amazing ...great vid ..adam would be a great instructor
Been waiting for this. Love Adam. Keep up the good work guys
Wow very nice idea on that recipe!!
Love the easy to follow video !!
Food looks great !!
Big like👌🔥🔥🔥🔥
Hey, great video, nice to see the whole process outlined form start to finish.
At 6:30 you mention you could freeze the balled dough, what's the process of bringing it back out of the freezer look like? Should you put it in the fridge first to get it to fridge-level temperature, and then do the normal 6-8 hour rise at room temperature after that?
Ian best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.
Perfect, thanks!
Legend! Hands up for that pizza 🍕👐
Any recommendations for refrigerating the dough after the balling? How long is too long to leave in the refrigerator before using? We made dough about a day ahead of when we want to use it. Tia
Excellent
Perfect, thanks Adam !
If I don’t have fresh yeast, should I use instant or active dry yeast? and what amount? thank you
Hello 😊 если в томаты для соуса так-же добавить базелик зелёный , немного чеснока и сахара , будет гораздо вкуснее
Superb vid man. Thanks
If I freeze the dough balls, what would be the proofing time after moved back to room temperature? Or should I move them to the fridge before moving them to room temp?
Would also like to know about this!
usually, you put frozen dough into the fridge overnight to thaw then proof as needed
straight from the freezer to average room temp 18-25c would be 4h
Copied from another comment asking the same question
Peddling Pizza
The best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.
1g of yeast is enough?
How to calculate how much yeast I need??
Heard the BBC radio interview. Great back story to this company. I'm just here 4 the Adam ;)
ADOREI SUA MASSA E EXPLICAÇÕES. OBRIGADO POR ENSINAR,SOU DO BRASIL.
works and looks wonderful
Hey Adam great Video!!! Quick ? You mentioned anything longer than 5-6 hours of fermentation you should put the dough in the fridge, how long can I keep the dough fermenting in the fridge? Also do you find the dough any better with a slow fermentation? Thanks Joe
No mention of using the fridge. I just do room temp fermentation.
Thanks! Enjoyed watching this 😉
Hey Adam, couple of questions so I hope you don’t mind.
Does the tray need covering for the second proof?
Does the type of salt matter?
Love the videos. Thanks in advance.
Matt Davenport yes always keep dough covered. Best to use a fine sea salt. If using salt flakes just make sure they are dissolved in some water first.
After you ball up the dough balls, do you put the dough balls into the dough box with the lid on for the 5, 6, 7 or 8 hours? Then after the 5 hours, you can take the dough balls out of the dough box? Thanks in advance!
Well done, Adam!
Made pizza in my roccbox for the first time this evening using a slightly different recipe on the Gozney channel which used a stand mixer. I must have done something wrong because my dough was way more elastic/tough than as shown in that video and this video. In this video when he’s pressing out the dough it looks super cooperative and easy to stretch but my dough was like a tough silly putty consistency that refused to be stretched out much wider than around 8” - it just kept springing back and had to be practically rolled with a pin which loses the airy texture. What did I do wrong?
Hey Lensflair,
We'd love to help.
Which recipe and process did you follow?
Can you e-mail us at enquiries@gozney.com and we will be sure to help you out.
Thanks, The Gozney Team
Should I use a small amount of oil over the dough ball if I just make one before I put it in a container to ferment
I hope these dough balls are the same you made in the video? Not before with other ingridents? Or other flours.? Also i are sure about the time its 6 hours? I hope my turn out good as urs. 👍👌
Excellent.
Dear Adam, I am confused?? when use and follow all the exact same steps of your recipe my dough is way more wet then yours?? please advise :)
As flour differs, you might want to use less water to begin with, then try and get the same consistency, add more flour or water as necessary. This is the same for all TH-cam bread/dough recipes.
Just perfect.
Fantastic video! Thanks.
If I were to use your recipe with instant dry yeast instead of fresh yeast, how much of the instant dry yeast should I use? Thank you!
Between half and a third of the fresh grams
If he’s using 1g fresh yeast then most of us need to do aground .3 dry. I just don’t feel like the dough has enough fermentation time with that little yeast.
Hi Adam thanks so much for your fantastic videos you are undoubtedly the guru of Roccbox you have mastered the use of that oven, I heard you mention the gozney short handle peel turner when will that be available, I recently purchased the Roccbox and it was absolutely because of your videos, keep up the fantastic work cheers Rod
Rod's Spice Kitchen available now on Gozney.com under accessories
Hi Adam
Great video! Thank you!
Question, can I use instant dried yeast?? If so, how do I adjust the other ingredients??
How much instant dry yeast should I use?
Perfect man 👨👌
That looks good enough to eat
Great video, thanks and now have a Roccbox on order. Would like to ask (and please forgive any ignorance on my part) -- no olive oil used in the dough?
Yo! Congratulations on getting a Roccbox. It’s a true game changer. At the high Neapolitan baking temps the oven creates oil in the dough is not needed. You can make an enriched dough with oil and bake at a lower temp though. Check out The other @gozney videos for Joe making New York style.
Hi Adam after it sits for 1 hour and them make the balls do I put it in the fridge and leave it covered in the fridge for 6,7,8 hours or is that room temperature on the counter for 6,7,8 hours thank you
I thought the same thing
its room temp:)
Simply amazing
When you ball the dough and set it in the tray to rest for 5-8 hours do you leave it uncovered? Or use plastic cling wrap or a lid?
Also, is it okay if they ferment for more than 8 hours?
What kind of flour do you use? If not using fresh yeast, How much dry yeast should I use?
i have a question about my ovens which i have bought 3 so far, while im on an event or pop up, after running oven at 400 for more than 3 hours it seems as though the silicone outer base feels like its going to melt and becomes very very hot to touch. can i ask why that is ? it does it with all 3 ovens , also when fired up the first time, it was indoors such as the one in the video and after it reached 200 it set off all my fire alarms in the restaurant while both back and front doors were open ???
Vor Tex firstly it is an outdoor appliance so not advisable to use indoors. In the Gozney kitchen they have commercial extraction. The silicone will expand when hot big will never melt. It’s there to protect you from burning yourself on the outer shell of the oven.
Peddling Pizza thnx Adam as I’m surprised no one at Gozney could even bother to call me after leaving my number . I wanna thank you for your reply brother, love the craft.
Vor Tex is there some way to follow your pop-ups/events online?
beautiful presentation. but, like, 'fresh yeast'... where do I get that?
Try your local supermarket in store bakery.
Great video Adam, clear and informative. I use a shower cap to place over the bowl when proving, saves using clingfilm all the time.
James Whittaker good trick.
Am not gonna make any of these. It's so satisfying to watch em
Can not wait for it to be shipped to brazil!
Are we looking for a doubling of the dough in bulk fermentation like in Bread making or as Adam described just one hour in bulk fermentation then balled then the rest of the fermentation is done in the ball stage thanks
For a small pizza business with 40-50 pizzas maximum, do you recommend two Gozney Roccoboxes or two Gozney Arc 14-inch ovens? Please help and give your opinion. Thank you very much!!!
Hey Adam. Wicked video ta.
Do you advise working by hand over a (decent quality) dough mixer? If using a mixer what times would you use, or would you advise against for smaller batches? Cheers
m_P always best to use your hands if you can. Domestic mixers aren’t really good for dough.
@@peddlingpizza Cheers dude. I actually have a professional spiral mixer because I use it for making the dough for handmade pasta - It's a Famag IM10. Wondered if you have a general rule of how long to mix the dough.. Been experimenting with 5 mins - salt - 5mins, and also double that..
Any tips? Grazie
m_P ahh cool. 15 mins mix, 5-10 rest then a few turns of the bowl to tighten and smooth out.
@@peddlingpizza Brilliant. Thanks man, that's really helpful of you.
Love your work!
m_P try different times and see what works for you. There’s so many different processes that work.
Looks great!
I am wondering about the 5-8 h fermentation at "room temperature" though. 18-20°C is not really room temperature for me :D That's freezing cold!
A little warmer means fermentation will happen faster. A little cooler means it will take longer. Since a range of time is given you will be fine adjusting the timing to match whatever your idea of room temperature is (so long as it's actually somewhat close to standard "room temperature" and not actually very cold or very hot).
This looks amazing.
It protecc
It attacc
But most importantly
It makes a pizza from scracc
HI Adam, thanks for a great video. One question regarding the yeast ... You add 1g of fresh yeast but since active dried yeast is easier to get hold of ( and store ), how much ( of say Allinsons A.D.Y.- yellow tin ) would you include ?
( For your 1K flour it'd be 30g Active Dry Yeast I think according to the tin instructions ..... which is confusing because I thought Active Dry yeast quantity should be approx 1/3 fresh yeast in quantity ? If I only add 1/3g of A.D.Y it surely cant be enough ? ) .
Thanks in advance :)
Stephen Isaacson use 1/3rd. Don’t follow what’s on the tin. That recipe will most likely be for making bread in an hour.
Stephen Isaacson also if in UK. Most supermarkets have fresh yeast available now. You can get from most in store bakery counters.
Thanks so much. Will give it a go! Cheers :)
Adam, excellent video! I can’t get fresh yeast in our town (US), but I do have SAF Instant yeast. How much would I use and would there be any other changes to your recipe due to the difference? When you are cooking the pizza is the 750-degrees (F) on the stone from the gage on the Roccbox, or measured with an infrared thermometer? Thanks in advance for your time!
John Christopher try using half the amount. Also the inbuilt gauge was reading 400 but the top of the ovens stone would be at about 420-430 as the thermometer is under the stone and can take a little longer to catch up.
Thank you for the quick response!!
Just got my roccbox today and made this dough lastnight. It have it balled up now, how long will it last in the refrigerator?
Adam - great video, thanks. One question though, don't you usually bulk ferment for a lot longer than that?
Andrew Payne this is a base recipe that should work for everyone and most flours.
After dough balls are made how long can they be stored in a fridge/chiller before they spoil ?
Massive 👍
Adam, thank you and your team to get this nice clean and clear video done so well. Really enjoyed watching it, you are the first one that I see that you use the 60% hydration method, I always use 70 to 75% which is more difficult to work with initially. I will be using your method.
All depends on the flour you are using. Classic napoletana is about 58-62%
beautiful pizza!
Brilliant! I can’t help wishing Adam was my mate...
Do you still use Rega now? I had a 400g can a few nights ago and I honestly got 3-4 tomato’s and the rest was juice
Hi Adam
I have been using Caputo blue for a few years can you recommend any others as fancy a change?.
Ps I always use your dough recipe and never had a problem I did see somewhere but can’t find it you use a small amount of wholemeal.
I live in a tropical country. Would it be essential to put the dough in the fridge for fermentation? Thanks!
Bravo
Hi been watching your videos for a while now your a great inspiration. Could you please advice how many grams dry yeast should be used for this same recipe as I only got dry yeast for now thank you.
Fresh yeast is usually 3x weight of dry, so 1g Fresh (used in video) ~= .3g Instant Dry
Thank very very much for the reply one other question please after balling the dough up you mentioned freezing them do you mean to put them in the fridge or freezer. And after that how long do you leave out before you can roll the pizza shape out?
SUHAZUR RAHMAN refrigerator, not freezer. And take the dough between one and two hours before you cook
Do you leave the doughballs in the fridge or on room temperature for 4-6 hours? Thanks for the instructive video :D
I did what he did (8 hours) and then fridge for anything up to 4 or 5 days. Each day that goes by, the pizza gets better imo
Can I use active dry yeast with this plz? Great vid guna try it this weekend
Thanks Adam for very informative video. I have used your recipe a few times now with success! One comment from my family is that the base tastes quite salty. Will it still work with reduced salt content ?
Stinky Roxy hey. Salt plays an important part in pizza dough but try reducing a little to 25g per kilo although you may want to experiment with the yeast content and fermentation time.
Looks great !!!