I had some leftover meat loaf (Cooks Illustrated recipe) and made a pizza in my Roccbox with a mashed potato base, meat loaf, green peas and mushrooms as toppings, with the meat loaf glaze drizzled on top.... was quite tasty!
What's the metal basket looking thing that's holding the wood while it burns in the oven? It's always great to see the man himself, Mr Gozney in these videos
@@gozney Great! I got my Dome in August and just love it. You guys put a lot of thought in the Dome and it works flawlessly. Can't wait to get a door and steam injector to bake crusty breads. Keep these wonderful accessories coming :)
Looks good! Can’t wait to try this once my dome gets delivered last August, fully gas certified and safe for use in Australia, with the advertised ashtray module and no cracking in the stone.
Neither can we! We have now resolved the documentation issue with the Australian gas certification. Please drop our customer service team an email with your order number so we can follow up and confirm your delivery status. When the new generation of ashtray is ready for market, we will be sending you and every Dome pre-sale customer an updated version completely free of charge.
Great product, bad company. There will be a million delivery promises broken before you finally see the product. Order now and receive it one or two years later. When the Gozney order fulfillment decide to work few minutes a day.
Go easy on the salt or it will be inedible. Also, I'd recommend blanching the potato slices longer if you're using a high-heat (500C/900F) oven or the potatoes won't have time to cook thorugh fully.
That was LAME. No cohesive sauce? This was just limp potato chips on burnt dough. 👎🏻 hard pass. Wolfgang Puck’s version is far superior. Also this guy is way too full of himself.
There's no way your potatoes are cooked after 10 min. They're basically raw. And your parma cheese man. Not even slightly melted. It ain't tasty it just looks that way.
Pizza looked completely amazing but then it was covered in an inch of cheese. Not sure if this is an American thing but it went from being a pretty light good looking pizza to an other pizza that has 70% cheese as topping (including the base). Would be great to see some of these videos going for a more light and simple approach. Apart from this I loved the video, friendly nice people and good technique. Just a bit annoyed everything has to drip fat these days.
@@_-JR01 you might be right. I still don't understand why everything has to be dusted in cheese all the time. Parmesan has a lot of flavour and you now mask a lot of the other ingredients and instead having a pizza that mainly tastes cheese. Pity when so much effort was done on the pizza
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I had made a similar pizza at home once, and topped it with white truffle oil instead of the EVOO. Adds a great depth of flavour.
Ok Mr fancy pants
Tommy Straker is the best chef in London.
You guys crack me up. " How heavy" lol crying x
Tom knows he is a cartoon character at this point. He's never going to change his look or style. TS is the man!
Tom on this video is like a Viking with a hangover!
This is a popular pizza at Sally's in New Haven, CT. Very well done. Beautiful oven
I had some leftover meat loaf (Cooks Illustrated recipe) and made a pizza in my Roccbox with a mashed potato base, meat loaf, green peas and mushrooms as toppings, with the meat loaf glaze drizzled on top.... was quite tasty!
The way Rosemary was used in this one was soooo much better than Tom in the other video hahahaha. Good vibes goin on here
Me gustó! Pienso que esa simple combinación de sabores es espectacular.
I love how Tom is just constantly questioning his every move haha
What's the metal basket looking thing that's holding the wood while it burns in the oven? It's always great to see the man himself, Mr Gozney in these videos
We're glad you love seeing Tom in our videos! The metal basket holding the wood is our dome woodrack which we will be launching next year!
@@gozney Great! I got my Dome in August and just love it. You guys put a lot of thought in the Dome and it works flawlessly. Can't wait to get a door and steam injector to bake crusty breads. Keep these wonderful accessories coming :)
Yum
💚I knew I didn't just dream it!! lol 🍕🥔
Pizza, banter, Working Cocker and snow. What's not to like?
Presumably cook the potatoes for a little longer if making pizza in a conventional oven?
Tom looks like a really cool guy to hang out with
Love it!!🙌🏾❤️
Bloody bwilliant
the description says Pecorino, but they used Fontina
Thanks for spotting! 🧀
Mama Mia! … There’s nothing like carb on carb! If ur going naughty, just go all the way!
Isn't this the guy that creates dogs with God
Making pizza with Jason Lee
Looks good! Can’t wait to try this once my dome gets delivered last August, fully gas certified and safe for use in Australia, with the advertised ashtray module and no cracking in the stone.
🤣
@@belverde1 has anyone received the dome in Australia??
@@spiceboysconti301 it looks like only a couple of people did and now they have been asked not to use the Dome due to Gas Certification issues
@@belverde1 I think I got dudded .payed in April and still have nothing..
Neither can we! We have now resolved the documentation issue with the Australian gas certification. Please drop our customer service team an email with your order number so we can follow up and confirm your delivery status. When the new generation of ashtray is ready for market, we will be sending you and every Dome pre-sale customer an updated version completely free of charge.
A gozney dome that we will never b able to order
Hey Mitch, the Gozney Dome will be available for general sale in spring 2022, you can sign up for updates at gozney.com/products/dome
@@gozney by that time ill have a due bocche marra forni in the future resto but thx
Too bad the wood-only Domes that were sent out didn't have the airflow dial. So sad.
Here...
Take my money..
Hey there, the Gozney Dome will be available for general sale in spring 2022, you can sign up for updates at gozney.com/products/dome
Careful what you wish for they have had my money for 10 months nearly and still no oven..
Great product, bad company. There will be a million delivery promises broken before you finally see the product. Order now and receive it one or two years later. When the Gozney order fulfillment decide to work few minutes a day.
Didn't know Gozney was an actual guy not just a brand name.
I did this last weekend and didn't like it at all. Its just weird, but each into their own. Potato and bread doesn't work for me.
Serious question: are those burnt parts ok for you guys? Honestly I would return that pizza at the pizzeria.
I like 'em. Char we call it. Burnt and bitter. It's paper thin. Adds character to the pie.
It's suppose to be chard
Go easy on the salt or it will be inedible. Also, I'd recommend blanching the potato slices longer if you're using a high-heat (500C/900F) oven or the potatoes won't have time to cook thorugh fully.
U think he blanched those Papas?
He’s an incredible chef I think he knows what he’s doing
@@ZonedUpHe Said it in the vid
Mate who the fuck are you lmao
Great product, bad company. Brilliant design and manufacturing, BUT incompetent order fulfillment and customer support team.
You're not a real pizza maker until you can make a solid 16" to 18" proper large pizza!
That oven doesn't fit a 16" pizza
does a pizza have to have black burned spots ? every video I watch has them
Gluten free....???
10 million dollars worth of Domes sold in 8 minutes and nobody owns 1...joke
That was LAME. No cohesive sauce? This was just limp potato chips on burnt dough. 👎🏻 hard pass. Wolfgang Puck’s version is far superior. Also this guy is way too full of himself.
There's no way your potatoes are cooked after 10 min. They're basically raw. And your parma cheese man. Not even slightly melted. It ain't tasty it just looks that way.
Tom gozney is kind of annoying
Pooofters making pizza.
Pizza looked completely amazing but then it was covered in an inch of cheese. Not sure if this is an American thing but it went from being a pretty light good looking pizza to an other pizza that has 70% cheese as topping (including the base). Would be great to see some of these videos going for a more light and simple approach. Apart from this I loved the video, friendly nice people and good technique. Just a bit annoyed everything has to drip fat these days.
That looked like less than 30g of cheese grated over. It looks like a lot but it really wasn't. That's 1 serving or cheese spread over multiple slices
@@_-JR01 you might be right. I still don't understand why everything has to be dusted in cheese all the time. Parmesan has a lot of flavour and you now mask a lot of the other ingredients and instead having a pizza that mainly tastes cheese. Pity when so much effort was done on the pizza
Save time and try potato chips instead.
Passing on this one brother