Absolutely love watching you make these pizzas along with your sharing of everything for anyone who is thinking of making and or starting a pizza business. Thank you for all you do and for sharing it with us. It is very valuable information and also entertaining.
You're a speed demon man. Props for the consistent product and happy customers. Wish I could use your recipe but my house is about 27 in the Phoenix Arizona summer. Too darn hot here. The fridge is where mine has to live until an hour before firing.
Amazing!! My best time for a marg from ball to box is two and a half minutes using a roccbox, I’d love to have a play with a couple of domes one day. I’ve learnt so much from your vids Adam, many thanks!!!
I'm on verge of spending over £300 (which I likely can't afford) on a Roccbox just because of your videos, pretty much watched everyone. Love your stuff mate. Great guy and top talent 😁✌️
They all look amazing, the pep pizza for the win, I live in Oregon up in the Pacific NW area of the US, some day I would love to visit and try a pizza, till then well done and it’s cool watching you at your craft:)
Hello, thank you so much for your video it is so intersting to see you doing your pizza. I would like to know more about your refrigerated box for your dough. A video about it would be interesting .
Just started following. Seen a few vids. Awesome to watch. Could you say the model and price of your ovens. And more info on the cost - material, markup, prep time, startup cost etc would be great to see
Love watching your videos and have been trying your dough, works really well, thank you 😊😊 Could you make a video on when things go wrong, like the dough for example and how you fix it, like in the Germany video? Thank you again 🤩🤩
id like to see a video on how to spin pizzas like you do haha, my turning peel skills are terrible and you make it look so easy, always end up with holes in the underside or pizza back in the same position without spinning at all
Around minute 7… I hear someone speaking in Italian and I’m like “but Adam is not Italy!!!”. We Italians are everywhere!!! And matteo was taken back by his mom and he is safe and sound 😂
Love your videos. I have noticed you heat the turning peel in the gas flame before you start turning them. I was wondering what the reason is for this?
More habit than anything else. Just making sure it’s dry and hot. Also I’ll be shielding the pizza from the flame for a little sometimes if I want the base to sit on the stone for longer without flaming the top too much.
You're dead right about consistency, there's nothing worse than a different version of something from one visit to the next, as you don't know which 'version' you're going to get this time.Would you ever consider going on a tour to different parts of the UK?
Sorry was on vacation took a while to watch. Awesome work flow! Do you find the rounded front peels help to keep a round pizza verse a square one or is there other reasons for the round front? Thanks!
brilliant work mate! Till when do you typically run the pizza truck? I'll be in London in October and would love to grab a slice if you're still working then!
I'm just really interested about how people pay for the pizzas. Actually the whole system, how they can order and how they pay for it? Until now, I've just seen this process with two people. One, who is taking orders and the money and one, who makes pizzas. Could you please make a video from it?
Is it not burning hot in there with two Domes pointing at you? Also how long will you let a stretched ball stay on the counter/peel before it starts sticking?
All very well, but the bit I'm struggling with is the ''cooking'' time. Only 70-75 seconds per pizza. I know the over is very hot, but how can you say with confidence that the food is properly cooked in such a short period of time?. Even my porridge takes longer, at 2 minutes!
The oven rocks an air temp of usually 500°c with a base temp at about 440°c. Pretty much every topping that goes on the pizza can be eaten raw or cold anyways but it leaves the oven at over 150°c
What temp do you cook your pizza at, I heard 468 and 445. You said lets round them up but wasnt sure what number ended up. Love all the videos, im learning so much and may try to make a go of it in Pittsburgh, PA.
You always pull your pizza a bit over the edge of the peel. Is this mostly because it sticks a little to the oven stone and you can Easley pull the peel out?
It's always a pleasure to watch you perform the art of making pizza. You're a natural teacher, and make it look so effortless.
It always amazes me how easily you do everything - Good Job, well done. This makes my Day happy, thanks from Cologne
Absolutely love watching you make these pizzas along with your sharing of everything for anyone who is thinking of making and or starting a pizza business. Thank you for all you do and for sharing it with us. It is very valuable information and also entertaining.
You're a speed demon man. Props for the consistent product and happy customers. Wish I could use your recipe but my house is about 27 in the Phoenix Arizona summer. Too darn hot here. The fridge is where mine has to live until an hour before firing.
Love watching your videos. Thank you for what you do.
I'm allergic to wheat and I still watch your videos. Any great craftsmanship is fascinating to watch. Cheers.
Gluten free pizzas?
so satisfying to watch your videos, there is so much what ive already learned from you, thx for that.
Happy to hear that!
Amazing!! My best time for a marg from ball to box is two and a half minutes using a roccbox, I’d love to have a play with a couple of domes one day. I’ve learnt so much from your vids Adam, many thanks!!!
I'm not even a big fan of pizza, but I find your videos fascinating with the process etc
Didn't even know it was possible to cook a 12 inch pizza in under 90 seconds.
In Germany with Gozney we had one oven running at over 550c and blasting out pizza in 45 seconds
Great video.
Wish you had a video on the construction of your badass pizza truck.
✌️🤙
I'm on verge of spending over £300 (which I likely can't afford) on a Roccbox just because of your videos, pretty much watched everyone. Love your stuff mate. Great guy and top talent 😁✌️
Ahh Roccbox is epic. My original ones are still going strong and regularly used.
@@peddlingpizzaGreat to hear Adam. Take care man.
I held off, then missed the last sale. Luckily the Roccbox is holding its price, rather than going up like the rest.
@@SootheSound I've only got to use it once due to Scottish weather but it's a great piece of kit
@@ScottishT I was thinking the same in England! 😂 Glad you are enjoying it. Is it a real game changer from making pizza in an oven?
Love your video. Nice skill you got🎉🎉. Very motivating 🍕 🚚🎉🎉
They all look amazing, the pep pizza for the win, I live in Oregon up in the Pacific NW area of the US, some day I would love to visit and try a pizza, till then well done and it’s cool watching you at your craft:)
Yes...consistency is the key for success....! Very good.... you are right.... top
I agree with you completely about the basil/cheese order/combination. That is exactly how I do and prefer my pizzas.
Hello, thank you so much for your video it is so intersting to see you doing your pizza. I would like to know more about your refrigerated box for your dough. A video about it would be interesting .
Just started following. Seen a few vids. Awesome to watch. Could you say the model and price of your ovens. And more info on the cost - material, markup, prep time, startup cost etc would be great to see
Love watching your videos and have been trying your dough, works really well, thank you 😊😊
Could you make a video on when things go wrong, like the dough for example and how you fix it, like in the Germany video?
Thank you again 🤩🤩
I hope you haven't forgotten the hot honey at the end
always cranking out the best pizzas!
id like to see a video on how to spin pizzas like you do haha, my turning peel skills are terrible and you make it look so easy, always end up with holes in the underside or pizza back in the same position without spinning at all
Bangin pizzas while wearing Js my favorite pizza guy on youtube.
Those ones are a bit hammered now.
Fastest pies in the west.
you are fantastic !!! can you make video with tips how can we use right Gozney dome ?
Impressive mate great video as ever 🍕
To good. Indeed. 👍👍
Around minute 7… I hear someone speaking in Italian and I’m like “but Adam is not Italy!!!”. We Italians are everywhere!!! And matteo was taken back by his mom and he is safe and sound 😂
there is something very satisfying about how pizza is made and put in the oven and than see the baked pizza
Love your videos.
I have noticed you heat the turning peel in the gas flame before you start turning them. I was wondering what the reason is for this?
More habit than anything else. Just making sure it’s dry and hot. Also I’ll be shielding the pizza from the flame for a little sometimes if I want the base to sit on the stone for longer without flaming the top too much.
You're dead right about consistency, there's nothing worse than a different version of something from one visit to the next, as you don't know which 'version' you're going to get this time.Would you ever consider going on a tour to different parts of the UK?
Sick video, you’re really fast. Could you start showing the inside of the crust sometimes? I’d love to see what it looks like 😮😊
Sure thing.
Sorry was on vacation took a while to watch. Awesome work flow! Do you find the rounded front peels help to keep a round pizza verse a square one or is there other reasons for the round front? Thanks!
How hot does the van get during the day? What a great setup! Are the ovens gas? Why the sticks of wood under them?
Don't suppose you could make a vid on how you make your dough on a large scale for the market? would be cool to see!
Great video 👌🏻🍺🏴
Can you do a video regarding at what point the dough is over-proofed. Also at what point can you reball or throw it away 👍🏼
Another great video!
Thank you
Spinning the peel is mandatory.
Always
brilliant work mate! Till when do you typically run the pizza truck? I'll be in London in October and would love to grab a slice if you're still working then!
Pizza good anytime during the day morning or night
How much gas do you use in 8 hours for 1 oven?? how big is a bottle of gas in uk?
I'm just really interested about how people pay for the pizzas. Actually the whole system, how they can order and how they pay for it?
Until now, I've just seen this process with two people. One, who is taking orders and the money and one, who makes pizzas. Could you please make a video from it?
Good looking spread.
May i know please the brand of your Pizza oven?& Where we can buy thatt?like all ur videos👍
@gozney Dome
@@peddlingpizza thank you..👍
Long term are there any worries about working with flour in an enclosed space for so much time?
When will the arch be available for the arc xl ? Been waiting bro!! You are great from Lancaster Pa USA
There is no arch for Arcs
@@peddlingpizza will they be making one for it ? I guess that’s the way I should have worded it
Amazing!👏👏👏 What kind of Dome ovens you have?
How do you keep the pizza from sticking to the peel after putting the sauce on it and then letting it sit for a few minutes...
62,5% hydration is pretty forgiving in terms of timing + durum wheat for stretching.
so an english guy has mastered pizza
now lets see an italian create a nuclear fusion reactor
No one ever really masters anything. There’s always something new to learn.
Very nice.
Love your videos mate!
What mic are you using for recording?
DJI one
Hi love the show i cant find your video about making your dough thank you
Awesome 👍
Do you make your own hot honey? And what kind of pizza do you put that on? Sounds amazing!
I used to but it was never as good as the Wilderbee hot honey I use. Usually goes on a meaty pizza.
What is the diameter of your turning peel (metric units)?
20cm or 8inch
Is it not burning hot in there with two Domes pointing at you? Also how long will you let a stretched ball stay on the counter/peel before it starts sticking?
Ahh yeah it can get spicy for sure. I stretch to order so they sit for minimal time. Surface is stainless so stays pretty cool.
All very well, but the bit I'm struggling with is the ''cooking'' time. Only 70-75 seconds per pizza. I know the over is very hot, but how can you say with confidence that the food is properly cooked in such a short period of time?. Even my porridge takes longer, at 2 minutes!
The oven rocks an air temp of usually 500°c with a base temp at about 440°c. Pretty much every topping that goes on the pizza can be eaten raw or cold anyways but it leaves the oven at over 150°c
What temp do you cook your pizza at, I heard 468 and 445. You said lets round them up but wasnt sure what number ended up. Love all the videos, im learning so much and may try to make a go of it in Pittsburgh, PA.
Hey Adam What size does your Goozney Pizzapeel has? Is it the medium or large one?
The launch peel is the standard 30cm
hi, you keep the boxes in the truck with the balls in the fridge or loosely ?
You always pull your pizza a bit over the edge of the peel. Is this mostly because it sticks a little to the oven stone and you can Easley pull the peel out?
Just to make it bigger. The peel is 30cm so like 11.8”. I overstretch it so I get a full 12” pizza
Is your pizza oven gas or wood?
I find there is a big difference in taste from wood to gas. Although gas is easily manageable 👍
Why did you choose the multi fuel option for your ovens instead of just gas?
Dome s1 wasn’t available. My van was the first worldwide to be fitted with Double Gozney Domes.
Nice video
I recomend you a pizza press machine is most faster, great job 🥰🍕
It’s not faster and massively de skills the process and the art of pizza making.
How much gas do you go through a day
Not too much. About 4-5kg propane
🍕✨👍
Top
Bro teach me please 🙏🙏 I ll pay to you for it🙋
But can you do it with 1 oven though? Lol
Never heard of a marinara pizza before. Seems a bit pointless to me but obviously they're popular!
You didnt cut them?
I answer this at the start of the video. They are takeaway for re heating later.
Great work, great pizzas. Am I the only one worrying about the pizzas cooling down especially when all the boxes are open? 😅
These were for a reheat later. The customer take them home for that.
First 😀🏴🏴🏴
Bro please answer my question how long it take to cook a pizza in the type of ovens and in what temperature?
Thanks which is the best
Did you watch the video?
I did bro but the video don't show the real time bec the editing😂😂@@peddlingpizza
@@mooku327there’s no edits. It’s one take.
@@peddlingpizza alright thanks bro