Adam, it is complitely your fault that I ordered Gozney Arc XL😉I fired it up today but tomorrow it is the momenth of truth. I think everything is going very nicely. Earlier I used biga as a starter but now I am going to test your room temperature fermentation pizza dough.
Another great short! I will work on the pizza dough stretching with minimal overworking. Mastering the art of making pizza rounds is in itself an art! Thank you for showing us all.... I love that you do only one size, keeping it simple
Thanks for this - been looking for the best way to make great pizza at home and this - along with the instructions on making the base are the best. It's very generous of you to share this info and looking forward to getting going! Now if only the wife would let me buy the oven you use!! Thanks for the content.
Always honest. Always generous. Always helping. There’s a reason you are the touchstone for many of us on our journeys into pizza. This was hugely informative. Thank you Adam.
@@peddlingpizza Can we hear more about your journey? We know most of the origin story but maybe you can put this together in a video with old pics & clips? You Many of your followers (like me!) maybe are looking to start a pizza business, so maybe interspersing it with knowing what pit falls to avoid and what do’s & don’ts there are would be helpful. I’d also like to see a video on how you work with a Roccbox too, as my own experience of launching & turning is hit & miss in such a tight confined space. Thanks again.
I tested your dough (with the exactly same flour types) and it was an absolute banger. My guinea pig (my wife) said it was the best dough I have pulled off so far. Thank you mate!🍕
Thanks so much ❤ cant wait for my gozney arc :) wife wants a fridge first but it will happen 😅 cant wait to peddle. Improving my dough everyweek with all your lessons 🙏
20:25 i heared 1 chef said use wet towel (right size ofc) to learn that slap, i saw ssome of ur bike videos,,, u used different method there, i like that type of evolution
Masterclass in one video, I am saving my pennies currently for a Gozney dome for the garden, but when it arrives, I will be pretty much following your dough recipe and technics to finally master thin crust pizza, I love the versatility of the Dome, as I love baking sourdough bread, so pizza night and bread baking night every Saturday :)
Class video Adam bought a Roccbox because of you and in the last 5 months Im nearly up to a 100 pies! right little oven so it is. Looking at rundown old Rice horse boxes now thinking of going mobile as a side gig I love it. Tried the slap method a few times and I was shite at it usually doing the DJ with pulling apart with knuckles but its slow, gonna make some dough tomorrow and try dial it in for Sunday. Definitely the way forward .
Excellent as always. Your dough is always looking so pillowy when you are taking it from dough box to opening on the counter. I use your recipe apart from using a mixer, but whilst tastes great isn’t quite as pillowy - does this relate flour? I use Caputo red.
Adam, always a joy to watch your video's. Just a quick question. How long should you wait if you've cold fermented your dough balls at 5 C for 24 hours and then placed them in a room with a temperature of 23 C before baking?
Best tutorial I’ve seen on slapping the dough and great video overall! What weight are your dough balls, and from there what size pizza do you usually make?
Quick question around work flow. How do you manage orders when your at busy events? Do you cook pizzas to individual orders? If so, how do you manage having a long que when there is a mad lunch or dinner rush? Do you ever take phone or online orders at known slower events? Many thanks from your penal colony cousins in Australia.
What are your thoughts on New York style pizzas? Watched a lot of your videos and don’t think I’ve ever seen you use any in your van. Have you ever used them and if so why not? Trying to gauge the difference between Neopolitan and NY style.
ny style needs a bit longer bake and with those type of oven it's not easy to get 300C and 3-5minutes i think? also if u notice in his dough there are small "peace" maybe whole meal or rye, normally 10% is used to make the texture a bit similar to it... i myelf want to make hybrid between ny and neapolitan, i want the crunch of ny... but then i learned that crunch comes from reheating it... since there they sell it by slice so basically when italians "went" there by boat and wanted to make pizza they didnt have 00 flour so they used bread flour and so on... ny style was born?
Hi Adam! As always great video! 🙌 anw, may I ask what’s your opinion about sourdough pizza? Have you experiment to make it? I’m pretty curious about sourdough pizza, watch lots of videos, but haven’t get the answer about it as a beginner.. like the percentage, and all about it.. would love to see you make videos about sourdough pizza!! I love your pizza recipe, its amazing and easy to understand 🫶
Hey. So I’m not actually a fan of sourdough pizza. I like SD bread in a loaf but it adds a flavour I’m not a fan of in pizza. It’s also extremely difficult to get it just right with how much starter to use. Most SD pizza makers also cold ferment the dough which I am also not a fan of doing.
@@peddlingpizza ahh I see.. thank you so much!! 🙌 really appreciate it! I’ve tried your pizza dough recipe, not using the exact flour (cause it’s difficult to find the type of flour in my country) currently using just 00 flour available, and it’s pretty much a banger!! Always try to make it better everytime! I always can’t wait to see all the videos you made thoo, very useful and insightful for someone that really wants to make a banger pizza! Especially the tips and tricks! Thank you so much, Adam 🙌 keep it up!!
Just giving g you the heads up. TH-cam is unsuscribing veiwers. I was a subscriber up till yesterday I jumped on and seen sunscribe. I watched this video when it posted and tonight it said subscribe when i watched it again. I did not unsubscribe. Just heads up tomorrow.
as a german i found and ate your english pizza..was delicious but the kick what makes a real pizza is missing ..here in germany too...best pizza i had was in italy tuscany, you do it similar
@@peddlingpizza I had a chance to see the S1 and the ARC and XL at a local retailer yesterday. They are really well made although online in videos and photos I had it in my head that the construction was ceramic - well it looks ceramic any way and a good job at that. In fact it's metal- not a bad thing it just surprised me. They also had the roccbox and Ooni. Clearly the Gozney was the stand out. I'm also considering the Everdure Kiln 2- I love the notion of the rotating stone.
![ปฏิเสธไม่ไหว (Crush on you) - LIPTA feat. No One Else [Official MV]](http://i.ytimg.com/vi/NBw1jF342vw/mqdefault.jpg)
Adam, it is complitely your fault that I ordered Gozney Arc XL😉I fired it up today but tomorrow it is the momenth of truth. I think everything is going very nicely. Earlier I used biga as a starter but now I am going to test your room temperature fermentation pizza dough.
Another great short! I will work on the pizza dough stretching with minimal overworking. Mastering the art of making pizza rounds is in itself an art! Thank you for showing us all.... I love that you do only one size, keeping it simple
Thanks for this - been looking for the best way to make great pizza at home and this - along with the instructions on making the base are the best. It's very generous of you to share this info and looking forward to getting going! Now if only the wife would let me buy the oven you use!! Thanks for the content.
Always honest. Always generous. Always helping. There’s a reason you are the touchstone for many of us on our journeys into pizza. This was hugely informative. Thank you Adam.
Hey. Thank you. If there is anything you would like me to cover in future videos please let me know.
@@peddlingpizza Can we hear more about your journey? We know most of the origin story but maybe you can put this together in a video with old pics & clips? You Many of your followers (like me!) maybe are looking to start a pizza business, so maybe interspersing it with knowing what pit falls to avoid and what do’s & don’ts there are would be helpful.
I’d also like to see a video on how you work with a Roccbox too, as my own experience of launching & turning is hit & miss in such a tight confined space.
Thanks again.
I tested your dough (with the exactly same flour types) and it was an absolute banger. My guinea pig (my wife) said it was the best dough I have pulled off so far. Thank you mate!🍕
Niiice!
Hello from FL USA! love this page. Walking around saying “it’s a banga” “it’s wicked” 😅
came across your channel yesterday and have been binging, Love your vibe and what you do.
Hey. Welcome aboard!
Appreciate all the knowledge you share so willingly
Thanks so much ❤ cant wait for my gozney arc :) wife wants a fridge first but it will happen 😅 cant wait to peddle. Improving my dough everyweek with all your lessons 🙏
“My wife doesn’t like too much sausage” mine doesn’t either. Must be a universal thing🤭
Lmao😅
Its a wife thing, mine is the same. There was a time when she couldnt get enough 😂
LOL'd hard at that one 😂
Learnt a lot from this video, you're a good teacher 😊
Thank you for taking the time to share these skills.
Double thumbs up for the wife sausage look
Super useful video - great pace. Thank you
Glad it was helpful!
20:25 i heared 1 chef said use wet towel (right size ofc) to learn that slap, i saw ssome of ur bike videos,,, u used different method there, i like that type of evolution
Great info as always, thanks for sharing!
Learned a lot from you will be opening our food truck soon We are working on our dough its getting there !!!
Adam great video. Refresher for me. I have picked up bad habits and my crust wasnt the same as it used to be.
Great information!! Thank you fantastic teacher 👍👍
Masterclass in one video, I am saving my pennies currently for a Gozney dome for the garden, but when it arrives, I will be pretty much following your dough recipe and technics to finally master thin crust pizza, I love the versatility of the Dome, as I love baking sourdough bread, so pizza night and bread baking night every Saturday :)
A gozney dome it will be a game changer mate, such a pizza forge 😂 great stuff Adam 🙌
Thx for all ur content and sharing ur knowledge
Wonderful tutorial always appreciated! Have a wonderful day.
Class video Adam bought a Roccbox because of you and in the last 5 months Im nearly up to a 100 pies! right little oven so it is. Looking at rundown old Rice horse boxes now thinking of going mobile as a side gig I love it. Tried the slap method a few times and I was shite at it usually doing the DJ with pulling apart with knuckles but its slow, gonna make some dough tomorrow and try dial it in for Sunday. Definitely the way forward .
Was loving the tutorial, the sausage gag just appealed to my silly side 😉✌️
Absolutely great turorial video👌
Always help, Adam.....Congratulions
I 100% agree that the twizzle is mandatory.
Excellent video, thank you. More like this please?
Sure thing
👌👌👍👍to good. Great job
Excellent as always.
Your dough is always looking so pillowy when you are taking it from dough box to opening on the counter. I use your recipe apart from using a mixer, but whilst tastes great isn’t quite as pillowy - does this relate flour? I use Caputo red.
Drink with every time Adam says uhhh. 🍻
Brilliant thanks
Great tutorial!
Adam, always a joy to watch your video's. Just a quick question. How long should you wait if you've cold fermented your dough balls at 5 C for 24 hours and then placed them in a room with a temperature of 23 C before baking?
Best tutorial I’ve seen on slapping the dough and great video overall! What weight are your dough balls, and from there what size pizza do you usually make?
Balls are pretty much 268-272g. I serve up 12 inch pizza.
Quick question around work flow. How do you manage orders when your at busy events? Do you cook pizzas to individual orders? If so, how do you manage having a long que when there is a mad lunch or dinner rush? Do you ever take phone or online orders at known slower events? Many thanks from your penal colony cousins in Australia.
Good video as always m8! Can you do a video about the cost of your pizzas and how much you sell them for?
Adam, do you know what temp the flue gets to on a dome?
Can you post the link to what you use to take the dough out of the proofing box?
What are your thoughts on New York style pizzas? Watched a lot of your videos and don’t think I’ve ever seen you use any in your van. Have you ever used them and if so why not? Trying to gauge the difference between Neopolitan and NY style.
ny style needs a bit longer bake and with those type of oven it's not easy to get 300C and 3-5minutes i think?
also if u notice in his dough there are small "peace" maybe whole meal or rye, normally 10% is used to make the texture a bit similar to it...
i myelf want to make hybrid between ny and neapolitan, i want the crunch of ny...
but then i learned that crunch comes from reheating it... since there they sell it by slice
so basically when italians "went" there by boat and wanted to make pizza they didnt have 00 flour so they used bread flour and so on... ny style was born?
Hi Adam! As always great video! 🙌 anw, may I ask what’s your opinion about sourdough pizza? Have you experiment to make it? I’m pretty curious about sourdough pizza, watch lots of videos, but haven’t get the answer about it as a beginner.. like the percentage, and all about it.. would love to see you make videos about sourdough pizza!! I love your pizza recipe, its amazing and easy to understand 🫶
Hey. So I’m not actually a fan of sourdough pizza. I like SD bread in a loaf but it adds a flavour I’m not a fan of in pizza. It’s also extremely difficult to get it just right with how much starter to use. Most SD pizza makers also cold ferment the dough which I am also not a fan of doing.
@@peddlingpizza ahh I see.. thank you so much!! 🙌 really appreciate it! I’ve tried your pizza dough recipe, not using the exact flour (cause it’s difficult to find the type of flour in my country) currently using just 00 flour available, and it’s pretty much a banger!! Always try to make it better everytime! I always can’t wait to see all the videos you made thoo, very useful and insightful for someone that really wants to make a banger pizza! Especially the tips and tricks! Thank you so much, Adam 🙌 keep it up!!
Just giving g you the heads up. TH-cam is unsuscribing veiwers. I was a subscriber up till yesterday I jumped on and seen sunscribe. I watched this video when it posted and tonight it said subscribe when i watched it again. I did not unsubscribe. Just heads up tomorrow.
Your comment came in to view and made me notice the "subscribe" button. What's happening youtube?
Hi, where did you get your base spoon from please
Do you put the flame down? I find my base doesn’t cook enough but the sides get done like pretty quick
Turn up when I bake
Well… sh1t..
hey guys. where is adam located and what days is he working? i am looking to fly out and try the pizza. thanks!
Hello. I’m trading every Wednesday on St Albans market.
✨🍕✨
“Slapping da base”
as a german i found and ate your english pizza..was delicious but the kick what makes a real pizza is missing ..here in germany too...best pizza i had was in italy tuscany, you do it similar
Thank you for the video. 14:18 is the undercarriage cooked? Seems transparent?
cooked spot on.
@@peddlingpizza sounds good - maybe one day I'll get to taste it!
what exact flour do you use in this video to make pizza dough?
Check my latest video
there is literally his dough recipe in his channel ?
th-cam.com/video/RGeHXoDJeWU/w-d-xo.html
Do you only vend on Wednesday?
Pretty much yeah. And events
@@peddlingpizza I had a chance to see the S1 and the ARC and XL at a local retailer yesterday. They are really well made although online in videos and photos I had it in my head that the construction was ceramic - well it looks ceramic any way and a good job at that. In fact it's metal- not a bad thing it just surprised me. They also had the roccbox and Ooni. Clearly the Gozney was the stand out. I'm also considering the Everdure Kiln 2- I love the notion of the rotating stone.
Top
*tutorial😊
First: EVERYTHING but the sauce.
Second: EVERYTHING but the cheese.
Ok, now I feel like you're trolling me for some reason.🧐
first looks soggy and burnt.. thought this was a fail video
yes Adam