Classic Neapolitan Pizza Margherita baked in @gozney Dome
ฝัง
- เผยแพร่เมื่อ 16 ก.ย. 2024
- Here’s one I shot a while back. A Classic Pizza Margherita baked in the @gozney Dome powered pizza van. This one’s rocking at 61% hydration and baked at 460-480°c air temp. Base temp was likely in the 430-440°c range.
Enjoy and drop a comment on what you would like to see next.
Love the pizza and the drum’n’bass tunes in the background.
Love the "Soft and crunchy" Vito line at the end haha! Golden pie as always.
Drum and bass while bashing out epic pizzas. Man your living the dream! Thanks for sharing.
pure ART , I love it!
I just got a Gozney Arc XL first cook I had it on high and my corn meal went up in flames, love your videos and your pizza's look amazing can't wait to get more comfortable with my pizza oven.
“Slap slap slap and tickle “🤣 I appreciate the content, thank you.
Drum & Bass, love it!
Great video! Keep 'em coming! This might be my new favorite channel.
Will do.
Make it look easy, very nice
Great video. I love your wagon. The Pizza is a bit too much sauce and uneven cheese spread for my taste, but would absolutely buy one from you if I was there. Maybe I'd be proven wrong. 😋
man, you make it look so easy. years of experience to make perfection. I've been following you since you had the Roccbox's. do you miss them at all for what you do or are the domes the way to go? keep up the great work!!
Thanks. Nah I really don’t miss them at all. They are incredible power houses but I find it so much more satisfying and consistent using Dome.
✨❤️🔥✨✨🍕✨😎
Looks delish
Thanks so much for the vids man! Love your content! 🙂
I’m thinking about getting a Roccbox for my 1st oven. Or do you think I should save a bit more and get the Arc XL?
Roccbox’s is an absolute weapon but. I can’t see much beating an Arc 14” for fast heat up and portability.
@@peddlingpizza awesome man thanks so much for the quick reply!
Incredible i love it
The Man !!
You got er figured out brother! Damn that looks dynamite!
Nice one! I cooked 20 pizza's in my Roccbox 2 weekends ago and also prefer my Dome SO MUCH MORE. The extra space and larger size pizzas is unbeatable. Do you use 100% semolina flour when you take the balls out of the tray or do you mix with 00 flour? When shaping the pizza I don't leave air in the crust anymore, I push it all the way out to the edge. If I leave the air in, if I see bubbles when shaping I pop them. But even then, I always get large bubbles during the rise in the oven and they burn so easy! So when I push the air out completely, then my Pizza looks more like yours.
How come you don't get burned bubbles like me? is there an issue with my proofing or what? I notice you cook your pizza further away from the flame too, maybe that's it?
I think I’ve heard him say he uses semolina Rimacinata,
@@jackdavis8786 I use the same stuff but just cause it's more expensive than 00 flour I winder if he mixes it with normal flour or is it 100% semolina, I currently mix mine cause I'm cheap like that lol
@@Zursen ahh I see, yea maybe, maybe he buys it in bulk which might make it cheaper, it’s nice stuff tho
Awesome videos bro! Really enjoyable to watch. Thinking about doing something similar myself, would u say u need two of those ovens or is one mostly enough? Keep it up 🤟
Sorry for the late reply. All depends on what your goals are. I would say a double Roccbox set up would be better than a single Dome for a gazebo style set up. But in a van or trailer then Dome is epic. One Dome would be ok if you served 9-10 inch pizza. You could do two at the same time. Anything larger than double is the way to go. The new Dome S1 is a winner and I would have them if I was to do it again.
@@peddlingpizza thanks for the reply, love watching ur videos and hope ur doing well
. Prolly watched u make that marg about 10 times :D
Do you guys cut the margs?
Yeah. Some customers take them home though and prefer them uncut for transportation or to reheat later.