You are an inspiration mate. My search results a year or so ago for trying to get a Roccbox(haven't got one yet) led me to your videos when you had your cycle set up. Nice to see your progression. Congratulations on the new addition to the family too! Cheers!
Love it!! Can you do a video showing the previous preparation in the dough? Do you use industrial machine for the dough? how many hours before? Thanks!!!
Hi Adam - would love to see a video on how you approach large events. I’ve since on your Instagram some live videos and you seem to pre-bake pies and heat up in the roccbox last minute. I often struggle with this when I’ve big groups over and don’t want to spend ages away from the fun. All advice welcome. Love your work
@@debnlinda pre bake pizzas. Store in cheap pizza boxes. When I want to serve get the Roccbox up to a medium heat, put the flame on low. And eat each pie up for 30 seconds. Works out well.
Hi! thanks for your videos and instagram! I love the van! One question, how much gas do you burn per pizza approx? Is propane consumption an important cost? Thanks!
You make a good looking pie. Great work and thanks for showing. Can you say something about the round metal extension on the front of your RB - seems to be very helpful to have!
Thank you for taking the tme to make this Video. I am getting a pizza oven soon and this helps me understand how it should be done. I'll be making pizzas at home weekly!
Great tutorial Paul 👍🏼 just fired up my RB last weekend after not cooking on it for ages! Brilliant bit of kit. I love the little half moon extensions you’ve got on yours now!
Thank you for this tutorial! I am surprised that you turn on the flames to high when you start the cook. I thought it would be the other way around to avoid burning the toppings. Do you have a recommendation for the stone temperature?
I’ve tried baking pizzas consecutively and normally, the amount of time opening and topping a dough is enough to heat the pizza stone for the next bake.
Hello! I was wondering, where did you get the half circle steel platforms that extend out from your ovens that you use to pivot your turning peel ?? are those custom made?
I was also wondering, where did you get the half circle steel platforms that extend out from your ovens that you use to pivot your turning peel ?? are those custom made?
Hi, Great video! Are you able to make a straight series of pizza´s in this oven or do you have to wait some time between pizza´s for the stone to heat again?
Awesome video! It makes me want to open and start my own pizza truck outside here in New York!!! I have a question - how much smoke and carcinogens does the roccbox emit compared to other ovens? what type of wood do you recommend to use, and do you prefer the gas option for even temperature?
Hello Adam, I saw you first on Roccbox channel, now i realize you have your own channel, subbed already... Nice video and amazing looking pizza, i can feel that nice smell from here... Would you consider sharing your pizza dough recipe, ingredients ratio, your method for resting your doughs, room temp./refrigerate for XX hours etc... I mean your exact method, not a simplified method for home users :) Thanks, Best Regards,
friend, you are beautiful! Pizza looks great and I like your positive and enthusiasm. Can I have one question? in Gozney video you said that you ferment dough for 5-8 hours at room temperature. But in this video you say that you ferment dough for 24 hours. tell me please - how exactly? 12 hours room temperature, then you make balls and another 12 hours room temperature? or a fridge? thanks a lot in advance!
Chef! Great stuff and brilliant animated intro!! Two questions: what size peel are you using (specifically overall length of the handle + head size)? And is what is the size of your turning peel (handle length + head size)? Cheers!
@@peddlingpizza i meant shall i put the oil after baking the pizza ( putting the oil when taking the pizza out of the oven ) or better before baking it ?
I'm having trouble with flour burning and turning black on the bottom (like a black ring on the outside of the crust). I've tried using less less flour and then the dough sticks to the peel. Any tips?
How much do the dough balls weigh?? 14 balls of ??g each.. thanks Adam.. Can you show how are made the steel stand before the oven "mouth"?? Thanks again Adam
@@peddlingpizza Good! ;) Btw, beautiful pies you're making. I just got a roccbox myself, today. The first attempt was good but there is still room for improvement. May I ask what flour you use?
@@peddlingpizza How do you manage to take a pee - maybe if nature calls during rush hour, or just in general - leave the Ape, or have a "hidden" bottle ;-) ?
@@peddlingpizza ;-) Seems you have an edge there... Hardly know anybody with your capability... I may know the wrong folks, however! Thanks for making great pizza for the public by utilizing your "edge ;-)
@@peddlingpizza m thnx dude, ive been runnin my mobile company over here in the uk for 10 years now, but ive never used this roccbox, now ive bought a smaller van, the weight of my old oven which was 750 kilos is takin a toll, im ordering 2 roccbox to put in the van and them tables look awesome and also help with pullin em out, i was using a stainless steel shelve which i had connected to my steel frame , but now im lookin for something similar to the ones you have. im in the essex/suffolk region.. if im ever up around st alnans ill defo stop by to say hi
I love the setup man looks like a dream job.
You are an inspiration mate. My search results a year or so ago for trying to get a Roccbox(haven't got one yet) led me to your videos when you had your cycle set up. Nice to see your progression. Congratulations on the new addition to the family too! Cheers!
Good to see how far you come. Very inspirational 👏
You make it look effortless!!!! Thanks for the video!
Really great video. My RoccBox is arriving today. Your food truck setup is brilliant!
Beautiful stuff. Keep on peddling.
Wish you would do more videos, how you make your dough! I know you did some on the Gozney channel but.... I WANT MORE lol
Love it!! Can you do a video showing the previous preparation in the dough? Do you use industrial machine for the dough? how many hours before?
Thanks!!!
You were a natural with TH-cam. Well in mate.
Brilliant. Love it. I’ve been using an uuni 3 for a couple of years but keen to try one of these roccboxes. Cheers for the vid
Excellent demo... real nice looking Pizza too... just subscribed 👍
Love all the techniques!
Hi Adam - would love to see a video on how you approach large events. I’ve since on your Instagram some live videos and you seem to pre-bake pies and heat up in the roccbox last minute. I often struggle with this when I’ve big groups over and don’t want to spend ages away from the fun. All advice welcome. Love your work
Ever figure it out?
@@debnlinda pre bake pizzas. Store in cheap pizza boxes. When I want to serve get the Roccbox up to a medium heat, put the flame on low. And eat each pie up for 30 seconds. Works out well.
He makes the the slap stretch look easy!
Really interesting to see how these 'domestic' pizzas ovens can be turned into commercial ventures. Really interesting video - well done.
Amazing pizza Handling
Hi! thanks for your videos and instagram! I love the van!
One question, how much gas do you burn per pizza approx? Is propane consumption an important cost?
Thanks!
You make a good looking pie. Great work and thanks for showing. Can you say something about the round metal extension on the front of your RB - seems to be very helpful to have!
Great video. Great guy! My oven comes today and I'm a bit nervous about my first "experiments" in the oven.
Thanks for this video dude. Big luck on you and your pizza🍀🍀🍀
Awesome
Thank you for taking the tme to make this Video. I am getting a pizza oven soon and this helps me understand how it should be done. I'll be making pizzas at home weekly!
Wow. What a pro
Excellent
Fantastic, thanks for sharing.
I've been considering doing a setup very similar to yours, here in the central valley of California. Love what you're doing.
great vid and awesome pizza
Mate, nice looking dough and great result!
Great tutorial Paul 👍🏼 just fired up my RB last weekend after not cooking on it for ages! Brilliant bit of kit. I love the little half moon extensions you’ve got on yours now!
Kelly's Kitchen Garden who’s paul?
I’ve no idea Adam!! That’s what happens when trying to type a comment, while getting a van insurance quote and supervising a 4 year old! 😂
Kelly's Kitchen Garden 😆
Where can I get the stainless extensions you have on the front of the Roccbox?
Love it
Peddling Pizza, you're an inspiration and love your work! Just wondering - have you had any issues with the roccbox since using in 2017?
cheers mate!
Thank you for this tutorial! I am surprised that you turn on the flames to high when you start the cook. I thought it would be the other way around to avoid burning the toppings. Do you have a recommendation for the stone temperature?
absolute legend
Thanks for the videos mate, showing me the way. Much appreciated.
Thanks for video. Do you use dry Yeast or fresh? Can you do a video on your dough making? Thanks again.
Hey bro, love the vid wanted to ask you is there any reheating time required between pizza? Or can you just bang them thru
Cheers ✌️
I’ve tried baking pizzas consecutively and normally, the amount of time opening and topping a dough is enough to heat the pizza stone for the next bake.
@@tonygcan that's awesome thankyou for the info👍👌
Looks great! Would be fun if you made a video hos to make like 40 pizzas fast as possible in one roccbox !
Nice. looks easy but I will test that when I get my oven in the next few days. Just remember guys, training makes perfect
An oldie video, but well done! How do you clean your Roccbox stone?
wish the best of the best on you and your business!
Awesome setup mate ! What’s the dough hydration if I may ask ?
Delicious
😋😋😋👌🏻
Thank you very much, I will give that a try.
Great setup. Do you have any refrigeration? How do you stop the doughballs over proving by the end of the day?
Great video do you have a dough making video
Yes, soon
Love your vids
sick intro!
If you could do it over again would have started with the Rocboxx Dome over the original Roccbox?
Hello! I was wondering, where did you get the half circle steel platforms that extend out from your ovens that you use to pivot your turning peel ?? are those custom made?
Great tips, I'm about to order a turning peel and can't decide which size head 17 or 20cm? For ease of use/ best results...
I was also wondering, where did you get the half circle steel platforms that extend out from your ovens that you use to pivot your turning peel ?? are those custom made?
They were custom made. You can get an official gozney Roccbox mantle now that’s epic.
........ Love it ~~
Looks like fun, what temperature do you recommend baking how long is the average duration for a full bake?
Thanks, great video. I was wondering, how do you keep your dough up to temperature?
I wanna see you cook two pizzas at the same time. You've got two ovens and so I'm wondering if that's the case. Anyway awesome looking pizzas.
Hi, Great video! Are you able to make a straight series of pizza´s in this oven or do you have to wait some time between pizza´s for the stone to heat again?
Snowman 44 one oven can handle about 30 pizza per hour.
@@peddlingpizza I got one and tested it today. Amazing oven! Thanks for the advice!
Thank you for the video Adam! What's the dough hydration?
Eduard Shcherbakov this was 61%
Every day is a school day - Thringers = 3 fingers, awesome
I have a Roccbox too! Where did that shelf in front of the come from? I like it. Great looking pizza.
In another video's comments I saw him say he made them
Awesome video! It makes me want to open and start my own pizza truck outside here in New York!!! I have a question - how much smoke and carcinogens does the roccbox emit compared to other ovens? what type of wood do you recommend to use, and do you prefer the gas option for even temperature?
Great example of how to bake a pizza in the roccbox
Hello Adam,
I saw you first on Roccbox channel, now i realize you have your own channel, subbed already...
Nice video and amazing looking pizza, i can feel that nice smell from here...
Would you consider sharing your pizza dough recipe, ingredients ratio, your method for resting your doughs, room temp./refrigerate for XX hours etc...
I mean your exact method, not a simplified method for home users :)
Thanks,
Best Regards,
Nice! Do you have a link to your dough recipe?
this guy is a pro
Hi Adam...inspiring as always ! The 6 h in balls was after the 24 in bulk or was 18 + 6 h ? Thanks a lot !
Iulian Dutu 18 + 6
@@peddlingpizzaThanks...fridge + ambient temp. or ?
Iulian Dutu all room temp
Great video brotha 🤙.
I was trying to find some videos of your Appe setup, but I only found this one.
I wish I lived closer to you, I would be a regular customer.
Hi Adam - what size proofing trays do you use please
600x400mm
Great videos mate. Do you make your own dough balls? If so, you should do a video on that too. That's that hardest part I reckon!
friend, you are beautiful! Pizza looks great and I like your positive and enthusiasm. Can I have one question? in Gozney video you said that you ferment dough for 5-8 hours at room temperature. But in this video you say that you ferment dough for 24 hours. tell me please - how exactly? 12 hours room temperature, then you make balls and another 12 hours room temperature? or a fridge? thanks a lot in advance!
Daniel Carciofi this was probably 16 hours bulk at 20c then the rest balled at 20c
Hey Adam, i wonder if you have changed the stones into biscotto saputo. Or do you still use the standard factory Stones?
Stones are standard
@@peddlingpizza Cheers mate! I love your videos. Keep up the great job
From pizzachef to pizzachef: great great pizza! Does your gas flame always open on top? :)
Chef! Great stuff and brilliant animated intro!!
Two questions: what size peel are you using (specifically overall length of the handle + head size)? And is what is the size of your turning peel (handle length + head size)?
Cheers!
We wanna see you make your dough!
love it thanks for showing ... putting the olives oil will be after taking the pizza out of the oven ?? do you agree
Ahmed R ?
@@peddlingpizza i meant shall i put the oil after baking the pizza ( putting the oil when taking the pizza out of the oven ) or better before baking it ?
Ahmed R before
Thanks
Love your videos, Adam! I'm going to buy a Roccbox, do you get yours serviced once a year or is it not necessary? Cheers
Keith Logan I have them checked by a catering lpg gas engineer.
The knob on the burner ... It can face forward or backward?
Should be facing back
Loving that set up man 👌🏻 V jealous
I'm having trouble with flour burning and turning black on the bottom (like a black ring on the outside of the crust). I've tried using less less flour and then the dough sticks to the peel. Any tips?
Hi have you tried to cook a pizza in tin “ moule “ rather than put it on the stove ?
You really need to start selling those t-shirts with that logo on , l would definitely buy one.
Saludos desde Peru 💪
How much do the dough balls weigh?? 14 balls of ??g each.. thanks Adam..
Can you show how are made the steel stand before the oven "mouth"?? Thanks again Adam
Brasellino Crasozzelli 230-240g. And the ledges are custom made. I have no plans.
@@peddlingpizza thanks a lot!!
Have you thought of moving up to Goznry Dome?
Number 1 👍
Eating one of your pizzas is on my Bucket list. Maybe when my kids graduate Hs in 16 years 😂
you should get one of those copper oil cans. the ones Neapolitan pizza bakes use.
Eric Theodore Cartman I have 2 oliera cans. A 1lt and a 500ml. Had left it at home.
@@peddlingpizza Good! ;) Btw, beautiful pies you're making. I just got a roccbox myself, today. The first attempt was good but there is still room for improvement. May I ask what flour you use?
Eric Theodore Cartman dallagiavanna la napoletana
Love your videos! Do you work by yourself?
Adventures With Jorde thanks. Yes 95% of the time I’m solo.
@@peddlingpizza How do you manage to take a pee - maybe if nature calls during rush hour, or just in general - leave the Ape, or have a "hidden" bottle ;-) ?
@@yxcvmk I’m a grown man. Can go all day no problem. 😬
@@peddlingpizza ;-) Seems you have an edge there... Hardly know anybody with your capability... I may know the wrong folks, however! Thanks for making great pizza for the public by utilizing your "edge ;-)
hi
I was wonder where do you get your mozzarella from please?
Can you stuff the crust with this style pizza with a roccbox ?
Cleanse CLEAN RESTORE PROTECT yes.
whats the little front shelf for ? :)
Must be a real PITA adjusting temps in that setup.
Wasn’t so bad.
Hi Adam, what is the size of the turning peel 20cm or 23cm?
Thank you
The original turning peel by gozney 170mm head diameter and 320mm handle.,but this peel is different and I guess the handle is about 50 cm
hi, where did you find the little front tables for pizza frontafe ?? ty
Vor Tex yo! Custom made for me and my van.
@@peddlingpizza m thnx dude, ive been runnin my mobile company over here in the uk for 10 years now, but ive never used this roccbox, now ive bought a smaller van, the weight of my old oven which was 750 kilos is takin a toll, im ordering 2 roccbox to put in the van and them tables look awesome and also help with pullin em out, i was using a stainless steel shelve which i had connected to my steel frame , but now im lookin for something similar to the ones you have. im in the essex/suffolk region.. if im ever up around st alnans ill defo stop by to say hi
Where do you get Fior del laitte in the UK? Can't find it anywhere
www.delicatezza.co.uk/products/fiordilatte-mozzarella-block-1kg delivery is £8 tho, thats the kicker. Free delivery on orders over £60.
Top - thanks :)
Dude, where can I purchase the stainless shelf attached to the mouth of your Roccboxs please? thanks
sonicliberation you can’t buy them. These were custom made for my van.
@@peddlingpizza OK, I'll have some made at the local metal smith shop. thanks
sonicliberation 👍🏻
Caputo flour ?