I love your content. And although I'm not planning on starting a pizza truck, you are helping me learn how to make great pizzas for my family and friends. If you broke out that part about forming the pizza into a short, I bet it would be popular. Thanks again for the great content.
Adam you have the best videos on making pizza. Your attention to detail is incredible, why you moved the pizza to the other oven. No one else is giving advice on such details that help all of us. Big thanks to you for sharing, it takes a lot of extra effort to make videos while you’re running a business. Keep this amazing content coming my friend 🔥
How has this turned into one of my favorite channels? Oh, I know. You are a hard working, amazing man. Absolutely crushing it for your family. Wish you the best man!
Adam, just wanted to say that you have inspired me to start a pizza business, and will be using your methods as the example. I am planning to get a 2nd hand Gozney Dome and spend 3 months perfecting the dough, before looking to start full time next summer. Going to probably look to put on a trailer to begin with.
I just purchased a rocc box been practicing with friends and family. These videos have been amazing. Once I figure out how to master the dough should be doing same as you were saying start with trailer
Fair play to you. Adam does sell it well as a good lifestyle, both work-wise and work life balance. Good to hear you have a plan and intend to master the dough, that to me is the key to it all. Once that is done, I think you can perfect the rest especially with a proper pizza oven. Good luck to you.
Was using my knuckles for this on my first 3-4 rounds of pizza and it’s always caused holes and non round pizzas. But started using this technique with your dough and it has been amazing. Thank you Adam for all your knowledge 🙏🙏 greetings from Dublin 🇮🇪
Adam, awesome job teaching that slap technique. I need to practice it. Waiting on my pre-order of the Gozney pizza book, should be here any day. About to add the Neapolitan Arch with Flu and the pro peel 12. Home pizzas only. Thank you Adam for all the information you give out. Much appreciated.
New Subscriber here Adam, and can I just say I can't seem to stop watching your videos, hooked from the moment I came across your channel. I'm really into the pizza oven cooking at home and been searching oven builds. Now watching you at it I'm actually contemplating do this myself, great job and great content 👏 ❤
You've got a nice little set-up there-really well thought out. I love the way you stay right on your pizza's when they're baking. All the very best to you. Kind regatds, Clark
I've also been watching awhile. Have really appreciated the information you share about both the pizza making craft and the business side of things. Truly inspirational. Thank you!
After coming accross your channel i have had a complete life change, sold my motorbike bought a trailer and am going to spend a year coverting it so i can join the pizza gang. I love how you present your vids and the info you provide is top notch, you have honestly inspired me mate its scary but im excited for my future. Take care man 👊
Really enjoying these, thanks so much for the tips and sharing what you do. I’ve been making pizza in an Ooni for a few years, it’s pretty consistent and good now but always wanting to improve so thanks for the inspiration and best wishes to you. Cheers from Ireland.
I am absolutely loving these market videos. My life dream is to open a pizzeria. I am 23 , hoping to be able to open it by the time I'm 50. You make it seem possible :)
Nice vid dude! I was strugling with the pizza "slap", but now that you explained it "slowly", I catched now that to rotate it, I have to first hop it on my fore arm wich make it turn about 90°. Improving my technic everytime I watch one of your video! Keep on your nice work! 😄 Have a nice one dude! 😊
Mate, that van is banging. I’ve got a business doing smash burgers and loaded fries etc… (quite successful too). But that van is giving me some serious envy 😂
Wow, your are a well oiled machine! I can not believe the fast pace that you are able to maintain. Great product, can't believe all the people wearing USA T-shirts. Enjoy your videos and simple recipes. Your truck is fantastic, you really pack it in with enough equipment and your ovens work perfectly. Your are a real professional, maybe next year if there is still a US government here, I would like to visit England again and would like to sample your product first hand. Oh yes, the portable AC unit was a brilliant move, but maybe you should reverse your top fan direction so it will exhaust the heat out of the van.
Adam, your organized way of working in your food truck is incredible, I am an interior architect and I would like to see in a video what the needs of your program are in your food truck, it would be very enlightening in addition to telling us what you would change for a better workflow, congratulations. One day I will eat your pizza. Success to you
Hello, thanks for the great videos. I would really enjoy a video where you show your equipment, like pizza cutter, spatula etc. Maybe it‘s just me to be honest :)
Your channel is excellent!!!! I have a Oonie Koda 16 and have been making pizza for a few years now. However one thing I just can't figure out is when using a higher hydration dough 65%+ the flour seems to burn on the bottom of the pizza, I seem to have the best results when using pure semolina flour as my bench flour however this problem still shows up from time to time. I noticed you used allot of flour but did not burn the bottom at all, do you happen to know what I might be doing wrong? Thanks.
I was in this spot way before Anthropology opened. It’s a Royal charter market so the shops have no say. They are lovely in there and sometimes come for pizza.
Adam, I'd love to know how to balance different dough strengths and yeast levels to make long proofs. I've bought an Arc and plan on taking it away in my camper to make pizzas on camp, but wanted to have the balls sorted and be able to keep them in the fridge so I can pull em out and let them come to temp as and when I fancied using them. This would likely mean that the balls can stay good for 2 days whilst I'm away.
Hi Adam, did you add the batteries and inverter as part of the van build? Did they come as an option, or did you add them post having the van? Great that you share yor knowledge and experience 👍.
Could you give us a tour of your Point of Sale setup - which one you use, is it highly customizable, did you try others, does it properly list sold, not dispenced orders, that sort of thing. It seems to allow you fast orders and payment.
@@peddlingpizzaI was also curious about that. Were people just paying/ordering via a QR code and you would just get the order on a screen? It looked like you never stopped to collect money.
Great video and a technique i need to master. I was trying this yesterday with 280g of dough, but I get little tears and it doesn't seem to want to stretch, without tearing more. Dough issue or technique... or both?
Hi, thanks for the always interesting video. Tell me. What do you put in the pizza box? Between the pizza and the bottom of the pizza box please. Where do you find it? 👍🥰
Thanks for your videos. You could always try reverse the fan direction to pull the hot air out of the van instead inside on hot days. Also, question about the Dome. How to you manage the temperature throughout service? Is it automatic to the temp adjusted or do you have adjust as it cools or gets too hot?
You make those launches look so easy. No sticking at all. I tried sending you a pic of a step van I saw. It was lowered with mags. Not sure if it got to you. You get a nice rise for not having a crazy hydration. Why is that?
As an AC tech I’d suggest cleaning out the flour from the AC unit regularly to keep it running effectively. Also, that roof fan should be reversed so that it extracts air out rather than blowing it back down. In meantime, since watching your videos my own Pizza skills have improved by leaps and bounds. I’m now getting full use of my home pizza oven. Cheers mate!
My dough never seems as relaxed as yours when you get it out of the dough box. I’m using the gozney proofing box and they just stay quite balled once I’ve removed them.
I'm really interested...What type of batteries and how many do you have? What are the amph and how much kwh does it store/how much do you use per day on the market? Would like to do a project myself but don't know how much power do i need
Adam - do those pizza sheets in your boxes make a difference in terms of keeping the pizza hotter and the crust crunchy? Even after 10 minutes of storing it in a thermal bag
I'm doing about 75% hydration, I'm sealing the bottom of my dough ball pretty well but why is the bottom seal of my dough ball always breaking off. Is there a special way to seal a high hydration dough ball?
Greetings from ChCh, NZ ..... I have a Super Simple Question for you ..... :-) :-) :-) .... What is the Weight' of These Dough Balls ..... ????? ..... From your 'Dough Making' Vidclip You said that .... " I shoot for 270g..." .....The 'Structure' and 'Elasticity' of your Dough is Brilliant .... I just love the 'Presentation' and the Great Info in your Vidclips .....Best to You and Yours, .... And ALL your Viewers, Cheers ... keith
Any advice on first pizza oven? I was looking at the Rocc box but concerned that its tight for turning pizza. I've became a bit obsessed with pizza ovens these past few weeks. I have a big birthday coming up, and it's pizza oven and cheaper guitar or very nice guitar.
Question, when you pick up the peel, do you have to spin it? Does that make the pizza cook better? Just giving you a hard time... love your videos and thanks for sharing everything!!
There is absolutely no need. I’ve never had a need or want to change the stones. It will also likely make it worse for heat retention. Biscotto really needs at least 40mm to be able to work like the standard stones do.
That’s what I call “ hard work” ! God Bless You!!
I worked with a girl who used that same technique. One of the best pizza makers I’ve worked with. Nice to see exactly how to do it. Will give it a try
I love watching you cook. MAESTRO 🥰
I love your content. And although I'm not planning on starting a pizza truck, you are helping me learn how to make great pizzas for my family and friends. If you broke out that part about forming the pizza into a short, I bet it would be popular. Thanks again for the great content.
Adam you have the best videos on making pizza. Your attention to detail is incredible, why you moved the pizza to the other oven. No one else is giving advice on such details that help all of us. Big thanks to you for sharing, it takes a lot of extra effort to make videos while you’re running a business. Keep this amazing content coming my friend 🔥
How has this turned into one of my favorite channels? Oh, I know. You are a hard working, amazing man. Absolutely crushing it for your family. Wish you the best man!
Hey. Thanks.
Adam, just wanted to say that you have inspired me to start a pizza business, and will be using your methods as the example. I am planning to get a 2nd hand Gozney Dome and spend 3 months perfecting the dough, before looking to start full time next summer. Going to probably look to put on a trailer to begin with.
Sounds great! Let me know how it all goes.
Dreamers
I just purchased a rocc box been practicing with friends and family. These videos have been amazing. Once I figure out how to master the dough should be doing same as you were saying start with trailer
Good luck 🔥 🍕
Fair play to you. Adam does sell it well as a good lifestyle, both work-wise and work life balance. Good to hear you have a plan and intend to master the dough, that to me is the key to it all. Once that is done, I think you can perfect the rest especially with a proper pizza oven. Good luck to you.
This is the coolest foodtruck setup in the history of food trucks. You are a machine. Congratulations on all of your hard work and success!
19:42 - Your intuition to read your customers is amazing. He clearly wanted one 🍕 😉
Such a great explanation thank you
Very nice Pizza I can see the passion from here .. as an Italian I’m very impressed.. the accuracy you put in to your work is inspiring ❤
Your videos are the best
Props from Germany. I like your videos a lot, adam. They helped me, bringing my pizza game on the next level. THX for this!
Was using my knuckles for this on my first 3-4 rounds of pizza and it’s always caused holes and non round pizzas. But started using this technique with your dough and it has been amazing. Thank you Adam for all your knowledge 🙏🙏 greetings from Dublin 🇮🇪
Good stuff!
Love every second on this video. 👍 thanks for the dough handling tutorial 🍕 will try these techniques at home this weekend😮
Adam, awesome job teaching that slap technique. I need to practice it. Waiting on my pre-order of the Gozney pizza book, should be here any day. About to add the Neapolitan Arch with Flu and the pro peel 12. Home pizzas only. Thank you Adam for all the information you give out. Much appreciated.
What a treat to watch that - Thanks for taking the time to make the video
The care and quality that you take to make your pizzas is a great credit to you... cheers and well done...
Thank You Adam very much indeed. You are such an inspiration. Wish you the best.
New Subscriber here Adam, and can I just say I can't seem to stop watching your videos, hooked from the moment I came across your channel. I'm really into the pizza oven cooking at home and been searching oven builds. Now watching you at it I'm actually contemplating do this myself, great job and great content 👏 ❤
You've got a nice little set-up there-really well thought out. I love the way you stay right on your pizza's when they're baking. All the very best to you.
Kind regatds,
Clark
Thanks, you too!
Thanks for the slowed down slap tutorial, I've tried to learn it a few times and always give up lol.
so satisfying to watch, perfect skills and simply a smart and cool guy 😊
I've also been watching awhile. Have really appreciated the information you share about both the pizza making craft and the business side of things. Truly inspirational. Thank you!
Very informative. Thanks for showing how to do that in slow motion.
You are a wizard / thank you so much for being so generous with your knowledge
I work as a pizza chef! I love seeing how you do what you do.. Ill be taking some these of pointers along wit me !
After coming accross your channel i have had a complete life change, sold my motorbike bought a trailer and am going to spend a year coverting it so i can join the pizza gang. I love how you present your vids and the info you provide is top notch, you have honestly inspired me mate its scary but im excited for my future. Take care man 👊
Ahh wicked. Good luck with it all.
I've been binge watching since I found you a few days ago. Looking to make my own pizza!!
I love what you do! Thanks for the tutorial!
Very inspiring!
Really enjoying these, thanks so much for the tips and sharing what you do. I’ve been making pizza in an Ooni for a few years, it’s pretty consistent and good now but always wanting to improve so thanks for the inspiration and best wishes to you. Cheers from Ireland.
I am absolutely loving these market videos.
My life dream is to open a pizzeria. I am 23 , hoping to be able to open it by the time I'm 50.
You make it seem possible :)
Amazing walk through thankyou from aust.
Glad you enjoyed it
😂 I slap my dough a little bit different 😆 love these vids 👍
Which way do you do it?
Nice vid dude! I was strugling with the pizza "slap", but now that you explained it "slowly", I catched now that to rotate it, I have to first hop it on my fore arm wich make it turn about 90°. Improving my technic everytime I watch one of your video! Keep on your nice work! 😄 Have a nice one dude! 😊
Mate, that van is banging. I’ve got a business doing smash burgers and loaded fries etc… (quite successful too). But that van is giving me some serious envy 😂
Love these videos, I'm a complete novice and only have a Ferrari pizza oven but these videos are so helpful, cheers man
Glad to help
Hell yeah. I’ve been waiting for this one!
I would love to see a video on how you prepare all the toppings. Especially how you roast all the veggies.
Wow, your are a well oiled machine! I can not believe the fast pace that you are able to maintain. Great product, can't believe all the people wearing USA T-shirts. Enjoy your videos and simple recipes. Your truck is fantastic, you really pack it in with enough equipment and your ovens work perfectly. Your are a real professional, maybe next year if there is still a US government here, I would like to visit England again and would like to sample your product first hand. Oh yes, the portable AC unit was a brilliant move, but maybe you should reverse your top fan direction so it will exhaust the heat out of the van.
Awesome mate. I’m trying to learn how to cook pizza with an Onni, and getting frustrated. Think I’ll invest in a gozney.
Good plan
Love watching you make these....and maybe one day ........... I'll be as proficient as you. Amazing!
keep uploading more videos u r a good man
Adam, you certainly put a shift in, no one can begrudge of earning some dough. 🍕👍
Adam, your organized way of working in your food truck is incredible, I am an interior architect and I would like to see in a video what the needs of your program are in your food truck, it would be very enlightening in addition to telling us what you would change for a better workflow, congratulations. One day I will eat your pizza. Success to you
Adam the Pizza pimp!! I’ve got to get to market on a Wednesday soon man. I need to have a peddler soon!!!
Your work rate is incredible and can not imagine cleaning up the van after a days graft.
What happens when there are 10 people in the queue.
Awesome!!
Adam, You are Champ 💪💪
Can You tell me what size is your gi metal turning peel?head size and length of the handle, thank you boss
I could watch you make pizzas all day!
During market the business running better ? I am thibking of opening a van near a market too. Btw your pizzas are bangin 🤩🤩
Hello, thanks for the great videos.
I would really enjoy a video where you show your equipment, like pizza cutter, spatula etc.
Maybe it‘s just me to be honest :)
Your channel is excellent!!!! I have a Oonie Koda 16 and have been making pizza for a few years now. However one thing I just can't figure out is when using a higher hydration dough 65%+ the flour seems to burn on the bottom of the pizza, I seem to have the best results when using pure semolina flour as my bench flour however this problem still shows up from time to time. I noticed you used allot of flour but did not burn the bottom at all, do you happen to know what I might be doing wrong? Thanks.
Very nicely done! 🤙🤙😎
Been waiting for this to. Thanks!
Very strong job bro 💪💪👍👍
Do you have to get approval from Anthropology? Love the red onion chopping...pro level!
Also, the best explanation of the dough flip I’ve seen!
I was in this spot way before Anthropology opened. It’s a Royal charter market so the shops have no say. They are lovely in there and sometimes come for pizza.
@@peddlingpizza Sweet! Over here, they’d be suing my ass off! 🤣
Adam, I'd love to know how to balance different dough strengths and yeast levels to make long proofs. I've bought an Arc and plan on taking it away in my camper to make pizzas on camp, but wanted to have the balls sorted and be able to keep them in the fridge so I can pull em out and let them come to temp as and when I fancied using them. This would likely mean that the balls can stay good for 2 days whilst I'm away.
Hello good evening, excellent channel, could you tell me what type of oven you use? Thanks
What kind of flour do you use on the counter? just regular AP flour or is it the 00? Thank you
Hi, thanks for the great video. Which size is your Gozney pro Placement Peel?
Hi Adam, did you add the batteries and inverter as part of the van build? Did they come as an option, or did you add them post having the van? Great that you share yor knowledge and experience 👍.
Incredible, brother.
Could you give us a tour of your Point of Sale setup - which one you use, is it highly customizable, did you try others, does it properly list sold, not dispenced orders, that sort of thing. It seems to allow you fast orders and payment.
Sure thing
@@peddlingpizzaI was also curious about that. Were people just paying/ordering via a QR code and you would just get the order on a screen? It looked like you never stopped to collect money.
Hey mate, what’s semolina flour do you use please?. Your pizzas look well tasty 🎉
What brand of Semolina do you use. I am also in the UK and im in a really rural area and they have next to no options in the supermarkets here
Great video and a technique i need to master. I was trying this yesterday with 280g of dough, but I get little tears and it doesn't seem to want to stretch, without tearing more. Dough issue or technique... or both?
The Man. Thanks.
Hi, thanks for the always interesting video. Tell me.
What do you put in the pizza box? Between the pizza and the bottom of the pizza box please. Where do you find it?
👍🥰
hey Adam can you please explain more on the technique when you put the pizza in the oven and you pull the peel
Thanks for your videos. You could always try reverse the fan direction to pull the hot air out of the van instead inside on hot days.
Also, question about the Dome. How to you manage the temperature throughout service? Is it automatic to the temp adjusted or do you have adjust as it cools or gets too hot?
Thanks Adam for your great video’s! Is there a reason (besides the size) why you stretch te pizza a little bit over the peel?
Hello can I build a gozny dome in my indoor kitchen if I use the correct air vents with the flue threw my kitchen ceiling going outside ?
Adam, just started watching and such hard work, but you got it down. Do you make your own pizza dough?
Yep. Check my recipe video.
I’ve noticed my dome heats quicker and holds temp with lower flame using the neo arc, definitely worth the small investment.
Great Video Adam, I've ordered the neopolitan arch, and some wilderbee hot honey after your feedback on this week's live.
Alright can you do a video on your POS or can you give us bite of information what one you use looking to get one thanks
Will do
@@peddlingpizza
Thank you 🙏
Hi Adam,
How often do you clean the top inside so you don't have to deal with any flying soot during baking?
Thank you in advance and cheers!
Every couple of weeks I’ll use an ash vacuum to clean out the ovens.
What made you choose Dallagivoanna Uniqua over their Manitoba?
You make those launches look so easy. No sticking at all. I tried sending you a pic of a step van I saw. It was lowered with mags. Not sure if it got to you. You get a nice rise for not having a crazy hydration. Why is that?
As an AC tech I’d suggest cleaning out the flour from the AC unit regularly to keep it running effectively. Also, that roof fan should be reversed so that it extracts air out rather than blowing it back down. In meantime, since watching your videos my own Pizza skills have improved by leaps and bounds. I’m now getting full use of my home pizza oven. Cheers mate!
Yeah it needs a service and the fan up top sucks and blows
My dough never seems as relaxed as yours when you get it out of the dough box. I’m using the gozney proofing box and they just stay quite balled once I’ve removed them.
I'm really interested...What type of batteries and how many do you have? What are the amph and how much kwh does it store/how much do you use per day on the market?
Would like to do a project myself but don't know how much power do i need
Keep keepin the nuts outside the van, its going to keep getting warmer man 😆
Thanks Adam. How high are the ovens? I mean the cooking base. Thanks
Not sure. The right height for me.
One question how did you put your phone camera on tracking ?😊
It’s a DJI osmo pocket 3
Do you keep your flame on high at all times
Nah up and down all the time. sometimes adjust mid bake also.
Do you flour the proving dough box before putting dough in there?
No sir. Keep them clean.
Adam - do those pizza sheets in your boxes make a difference in terms of keeping the pizza hotter and the crust crunchy? Even after 10 minutes of storing it in a thermal bag
I'm doing about 75% hydration, I'm sealing the bottom of my dough ball pretty well but why is the bottom seal of my dough ball always breaking off. Is there a special way to seal a high hydration dough ball?
Greetings from ChCh, NZ ..... I have a Super Simple Question for you ..... :-) :-) :-) .... What is the Weight' of These Dough Balls ..... ????? ..... From your 'Dough Making' Vidclip You said that .... " I shoot for 270g..." .....The 'Structure' and 'Elasticity' of your Dough is Brilliant .... I just love the 'Presentation' and the Great Info in your Vidclips .....Best to You and Yours, .... And ALL your Viewers, Cheers ... keith
How many batteries do you have and power do they have.?.
Apologies if this is a dumb question, but is that 480 degrees C or F? I'm assuming Celsius, which is ~900 degrees F.
I use toasted sunflower seeds to replace the pine nuts in my pesto, because like you i try to keep my business nut free!
Nice touch!
Adam do you have a book mate or site with all of your pizza recipes or some that we cant try pal?
Any advice on first pizza oven? I was looking at the Rocc box but concerned that its tight for turning pizza. I've became a bit obsessed with pizza ovens these past few weeks. I have a big birthday coming up, and it's pizza oven and cheaper guitar or very nice guitar.
I've got a roccbox it's fairly easy to rotate.
@Charlie666- Thanks for this. I'm a complete beginner, so I wanted something that's fairly user-friendly.
What temperature is that cheese at? Just room temperature ?
Cheese is kept in toppings fridge and Yeti cooler.
Question how many Ah of battery do you run in van and AGM or lithium??
2x 200amph AGM
Question, when you pick up the peel, do you have to spin it? Does that make the pizza cook better? Just giving you a hard time... love your videos and thanks for sharing everything!!
Yes and yes
Have you thought about getting a Biscotte stone for you gozney to allow for better heat retention when cooking a lot of pizzas?
There is absolutely no need. I’ve never had a need or want to change the stones. It will also likely make it worse for heat retention. Biscotto really needs at least 40mm to be able to work like the standard stones do.