First day with the New Gozney Dome

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  • เผยแพร่เมื่อ 18 ม.ค. 2025

ความคิดเห็น • 83

  • @richardbaker2300
    @richardbaker2300 4 หลายเดือนก่อน +3

    Banger as promised 🙏
    Friday is in my top 5 films. Watched Chef last night on your recommendation and loved it. Absolute hug of a movie.
    I’ve imbibed more of your content in the last week than I’d care to admit.
    You’re an inspiration, Adam. Thank you, kindly. 👍

  • @padraicpodge
    @padraicpodge 4 หลายเดือนก่อน +5

    We had pizza on Sunday. Followed your dough, sauce and Neapolitan videos to a T. Needless to say it was the best pizza we ever had and that’s all thanks to you and your great videos. THANK YOU!

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      Ahh awesome stuff!

  • @janclauder
    @janclauder 4 หลายเดือนก่อน

    Always inspiring to watch! Will do my first pizza party with 40 people this weekend. Its getting more professional with the all insights you share. Thank you for doing this!

  • @Rokynutz
    @Rokynutz 4 หลายเดือนก่อน +9

    The live yesterday morning was amazing buddy.

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +3

      Yeah it was a good one. Thanks for watching

    • @Rokynutz
      @Rokynutz 4 หลายเดือนก่อน +2

      @peddlingpizza Dough So Nice chatted a bit on insta afterwards. Amazing guy.

  • @BlowingbytheOz
    @BlowingbytheOz 2 หลายเดือนก่อน

    That pizza cook so quick 😮

  • @pshearduk
    @pshearduk 4 หลายเดือนก่อน +2

    If I lived in the same area where you do your peddling of the pizza's Adam, I'd honestly be a regular customer every day you are working.. great for my tastebuds (not so great for my waistline) :) All the best to you sir!

  • @ronnyskaar3737
    @ronnyskaar3737 3 หลายเดือนก่อน +1

    Perfection!

  • @WandererSLO
    @WandererSLO 4 หลายเดือนก่อน +3

    I just love your videos bro. Was wondering if you would make a video about your specials? I mean what you put on...and maybe what would be alternatives if we cannot get a particular ingredient 😊 Keep the video coming 👍

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      Yeah sure thing.

  • @MattyRichardsArt
    @MattyRichardsArt 4 หลายเดือนก่อน +1

    Great video man! Love it 🙌

  • @onemorething100
    @onemorething100 4 หลายเดือนก่อน

    Love your channel Man.

  • @chamberlaincj
    @chamberlaincj 4 หลายเดือนก่อน

    Have you written up the recipe for that special base, missus is always after something different than a tomato base for our Gozney

  • @illletmyselfout.8516
    @illletmyselfout.8516 4 หลายเดือนก่อน +2

    Would love to see the old oven stripped down and the results of all the commercial use.

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      I’ll likely get some pics sent

    • @illletmyselfout.8516
      @illletmyselfout.8516 4 หลายเดือนก่อน +1

      @@peddlingpizza that would be interesting to see

  • @l4fuck0r36
    @l4fuck0r36 16 วันที่ผ่านมา

    Great Content an Insights, also in your Other Videos! I have one question: when, how and where can you go to the toilet? Who has an eye on the van. Do you have to Close it for several minutes or is there anyone helping you? Thanks from Germany

    • @peddlingpizza
      @peddlingpizza  16 วันที่ผ่านมา

      I’ve never needed to leave it. I go before I leave the house and again when I’m home later.

  • @RawAnaDude
    @RawAnaDude 4 หลายเดือนก่อน +1

    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.

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน

      Good choice! Let me know how it goes

    • @RawAnaDude
      @RawAnaDude 4 หลายเดือนก่อน +2

      Arc XL is a beast. I absolutely enjoyed my first Gozney Pizza Experiment. My dough was not so fluffy than yours but I think the fault was in dried yeast. I didn't have fresh yeast and this dried one might be a little old😊I used Dallagiovanna flours (00 Napoletana and Uniqua). I also think my dough machine heated up my dough too early so dough wasn't so shiny and glossy than your dough after processing. Althought it was relatively easy to handle. I think it'll get better. I need to practise "a little" bit. Little problems to get the pizza to the pro placement peel but it was really first time I tried to do it this way. Earlier i put the dough straight to pizza peel and then stuffed it. I don't want to look like an amateur so I am going to practise that as well.
      Thank you very much for your very informative content. Keep on rocking🤘

    • @RawAnaDude
      @RawAnaDude 4 หลายเดือนก่อน

      Kommentit
      69
      Lisää kommentti…
      @christophermarquez4717
      8 päivää sitten
      Hi to the patron's girlfriend Gabby.!!!!...or Gabbie!!!! Either way, that's cool that her BF gave her a shout out!
      4
      2
      Peddling Pizza
      Näytä lisää vastauksia
      @Rokynutz
      8 päivää sitten
      The live yesterday morning was amazing buddy.
      8
      2
      Näytä lisää vastauksia
      @padraicpodge
      4 päivää sitten
      We had pizza on Sunday. Followed your dough, sauce and Neapolitan videos to a T. Needless to say it was the best pizza we ever had and that’s all thanks to you and your great videos. THANK YOU!
      2
      1
      Peddling Pizza
      Näytä lisää vastauksia
      @janclauder
      2 päivää sitten
      Always inspiring to watch! Will do my first pizza party with 40 people this weekend. Its getting more professional with the all insights you share. Thank you for doing this!
      @RawAnaDude
      7 päivää sitten
      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.
      1
      2
      Peddling Pizza
      @peddlingpizza
      7 päivää sitten
      Good choice! Let me know how it goes
      @RawAnaDude
      7 päivää sitten
      Arc XL is a beast. I absolutely enjoyed my first Gozney Pizza Experiment. My dough was not so fluffy than yours but I think the fault was in dried yeast. I didn't have fresh yeast and this dried one might be a little old😊I used Dallagiovanna flours (00 Napoletana and Uniqua). I also think my dough machine heated up my dough too early so dough wasn't so shiny and glossy than your dough after processing. Althought it was relatively easy to handle. I think it'll get better. I need to practise "a little" bit. Little problems to get the pizza to the pro placement peel but it was really first time I tried to do it this way. Earlier i put the dough straight to pizza peel and then stuffed it. I don't want to look like an amateur so I am going to practise that as well.
      Thank you very much for your very informative content. Keep on rocking🤘
      I also ordered my first spiral mixer (KYS Pro Baker Easy 5) last weekend. I think this one is enough to me. I don't need a big mixer and take a look at this machine with lifetime warranty. My old Kenwood is about to retire. In this new mixer is cool bag that you can put around the bowl if you need to knead dough a very long time. Let's see how my doughs are when I handle them with this Norwegian machine.

  • @christophermarquez4717
    @christophermarquez4717 4 หลายเดือนก่อน +5

    Hi to the patron's girlfriend Gabby.!!!!...or Gabbie!!!! Either way, that's cool that her BF gave her a shout out!

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +2

      It was a nice moment so it made the cut.

    • @simonwood1260
      @simonwood1260 4 หลายเดือนก่อน

      but who was the second pizza really for 😀

  • @RustyDogProduction
    @RustyDogProduction 4 หลายเดือนก่อน +1

    When did you get the new tat? it's looking good. Kept thinking you had a serious burn before!

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      It’s a working progress. Few weeks old now

  • @JasonGraystone
    @JasonGraystone 4 หลายเดือนก่อน

    How do you make the Pumpkin sauce?

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      Check out this video I shot with Gozney earlier in the year. I make it in this video. th-cam.com/video/1TuikSwWR_c/w-d-xo.htmlsi=uov_fgNCyeKbpCQE

  • @Ironfranko
    @Ironfranko 4 หลายเดือนก่อน

    Didn't you need to heat slowly the stones in the oven for the first fire? Probably not, but when I bought my electric oven with a casapulla stone, I had to heat it in stages over one hour, to slowly remove the residual humidity.
    Maybe gozney does it beforehand.

  • @PeggyHill90210
    @PeggyHill90210 4 หลายเดือนก่อน

    Hello from Portland Oregon USA!

  • @SAMCANONES
    @SAMCANONES 3 หลายเดือนก่อน

    How hard was it to get the Gozney approved to use in your food truck? I'd love to do the same with one.

  • @georgeibrahim5784
    @georgeibrahim5784 4 หลายเดือนก่อน

    Love your content any discount codes for the oven

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน

      No discounts sorry.

  • @johnhouse5277
    @johnhouse5277 4 หลายเดือนก่อน

    Adam, what size pizza boxes do you use? In US we have 10”, 12”, etc.
    And for the paper under the pizza, is there a specific term or name for that ruffled paper?

  • @sportflyer
    @sportflyer 4 หลายเดือนก่อน +2

    Well, that made me hungry.

  • @dancycles8485
    @dancycles8485 2 หลายเดือนก่อน

    Hi if you use your peel to guard against the flame for a longer bake is using a flame guard worth using? Interested on your thoughts?

    • @peddlingpizza
      @peddlingpizza  2 หลายเดือนก่อน +1

      Not at all. I’ll only guard the pizza if I’ve been slamming the oven. Flame guards are not needed at all.

  • @jonjohnson2844
    @jonjohnson2844 4 หลายเดือนก่อน

    Is the spinning of the peel essential to the cooking process? :D

  • @MrBboy112
    @MrBboy112 4 หลายเดือนก่อน +1

    What temp you running at Adam? Vids are brilliant mate - made me buy the Arc lol

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      Usually a base temp about 440c but air temp about 470-520c

  • @michaeljackson9683
    @michaeljackson9683 4 หลายเดือนก่อน +4

    LOL, you should have asked him to play something Italian.. haha

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +2

      He played “that’s Amore”. Was brutal

    • @roflepiclol
      @roflepiclol 4 หลายเดือนก่อน +1

      @@peddlingpizza 'Please no-more'

  • @Tom_Tabbing
    @Tom_Tabbing 4 หลายเดือนก่อน

    What do you edit on brother, I will be down from Lancashire soon for a couple of pizzas they look too good 😍

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน

      Mostly on my phone with VideoLeap

  • @Gandor66
    @Gandor66 4 หลายเดือนก่อน

    Nice T-shirt

  • @MRIRISHLAD
    @MRIRISHLAD 4 หลายเดือนก่อน +1

    Can we have a future video on the Spanish paella business near you? I'd love to see how they set up and make it for the day! :)

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน

      Sure thing. Check out Papa Paella on instagram

  • @steveniannelli2756
    @steveniannelli2756 4 หลายเดือนก่อน

    Do u just use the stone that comes with the gozney or a different one?

  • @zackmorey
    @zackmorey 4 หลายเดือนก่อน

    I’ve been struggling to balance having the pizza slick enough to slip off the peel, but not so floured that excess burns on the bottom. It either sticks and doesn’t launch or gets a burned floured bottom.
    Any tips? And does a metal peel vs wooden make it easier to launch?

  • @chrisglaister9303
    @chrisglaister9303 4 หลายเดือนก่อน +2

    You might be missing the on-screen links mate (or somehow I've switched them off!)

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +2

      They sometimes take a while to process

  • @EmilHornung
    @EmilHornung 4 หลายเดือนก่อน +1

    That first pizza looks really delicious! I might be half deaf but what's the name of the sauce?

    • @onemorething100
      @onemorething100 4 หลายเดือนก่อน +1

      He has a video on how he makes it. Neopolitan Sauce I believe

    • @EmilHornung
      @EmilHornung 4 หลายเดือนก่อน

      @@onemorething100 thanks!

  • @onemorething100
    @onemorething100 4 หลายเดือนก่อน

    No pumpkin pizza for this dude. Only red sauce. HAHAHA Those magarita's look fantastic mate. Can you suggest the best way to cook pizza in a conventional home oven? I know they won't be anywhere near the Gozney baked but it's all I have. Do you suggest to pizza stones? And one more question if you don't mind, Are you using semolina flour when you shape pizza?

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน

      Best off using a frying pan and grill at home rather than the oven. Open dough and lay in a hot pan, top it then slide under the grill. You mimic the heat from the stone and the flame from above.

    • @onemorething100
      @onemorething100 4 หลายเดือนก่อน

      @@peddlingpizza What a great idea. Thank you!!!

    • @onemorething100
      @onemorething100 4 หลายเดือนก่อน

      @@peddlingpizza I'm gonna be making your dough this weekend.

  • @mikenelson1624
    @mikenelson1624 4 หลายเดือนก่อน +1

    ✨🍕✨👍😎

  • @EddieFresh3
    @EddieFresh3 4 หลายเดือนก่อน

    What are the differences of the new oven? It looks a little bigger, but I can't really tell.

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      It’s the same size and weight. Just a few tweaks internally. Stones are now fully user removable. There’s better wind protection. New access points for maintenance. The internal shape is more oval than it was before.

    • @EddieFresh3
      @EddieFresh3 4 หลายเดือนก่อน

      @@peddlingpizza thank you, I am looking to upgrade from my roccbox and I have been looking at the arc xl and dome. Which would you recommend for the home?

    • @vadis2029
      @vadis2029 4 หลายเดือนก่อน

      If you order a dome now. Will the send a new one or do Gozney still sell old stock?

  • @timeout9851
    @timeout9851 4 หลายเดือนก่อน

    You don’t have to wear seatbelts in the UK?

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +2

      Not in a vintage vehicle that never had them when it was made.

  • @ArcadiaRugSpa
    @ArcadiaRugSpa 4 หลายเดือนก่อน

    Your recipe is 1g of yeast yet you are only using 0.3g of yeast, whats the main reason?

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      Timings and temperatures of the room temperature in my prep room.

  • @aviratausend
    @aviratausend 4 หลายเดือนก่อน +1

    where do you get the thing in the pizza box under the pizza, For the heat to escape ?

    • @gavinbroughton
      @gavinbroughton 4 หลายเดือนก่อน

      Would be good to know the name if that, and why its needed.

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      They are 12" wave pizza box liners

  • @OlegBaranov-Belgorod
    @OlegBaranov-Belgorod 4 หลายเดือนก่อน

    You prefer AVPN approved flour, but the oven is British, not AVPN approved.

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน

      Approval Makes no difference whatsoever. They will approve anything as long as they are paid.

  • @ScottishT
    @ScottishT 4 หลายเดือนก่อน

    A freebie 🤔

    • @peddlingpizza
      @peddlingpizza  4 หลายเดือนก่อน +1

      The oven? Yeah I don’t pay for them as I’m a brand partner

    • @ScottishT
      @ScottishT 4 หลายเดือนก่อน

      @@peddlingpizza I love your honesty Adam. You are a top man.

  • @kuiguri
    @kuiguri 4 หลายเดือนก่อน +2

    First!