Love watching Adam make pizzas. He’s a pro and I learned a few things just watching him. Keep up the great content man! I can tell you put your all into this. Thanks for sharing.
Since I started following your channel I always wondered why there were those chunks of wood under the ovens. Now I understand. Anyway, and I tell you as an Italian, you are a great pizza chef, better than many of ours. I got the idea that you learned this real art here in Italy.
That’s my daughter (pink shoes & hat) @39mins, she travelled down from York with her grandparents to visit her cousin (the other girl) who lives in St Albans, they had there photo with your truck and came back later for pizza 🍕 👌
Coming soon to a Gozney episode near you: If the gas won't fire, break out the wood. Impressive, Adam. 3 years running your business is impressive for the oven. May my Roccbox and Arc XL do half as well doing a mere 2-4 pizzas per week.
i like that view with the shelf when u first started showing these vids u use to use this angel i love it. I have family visit from the UK- i showed them your vids so they can pay u a visit an try your awesome looking pizza 🔥❤️🔥🔥
We did our 1st paid pizza party over the weekend. Running 2 x roccbox now making us think we should get the wood burner attachment as a back up as we have a few more booked in the pipeline. Totally inspired by you to start our venture up.
Adam it's great to see how versatile you have to be in a food business. I have the Effeuno power dual oven and connect to power outlets. It's a beast I was gonna buy a gozney but it just didn't suit what I do. But fair play to you pulling it out of the bag
You handle the stress well. You still make it a good day and fun unless you fake it good which I highly doubt. Great shirt!!! And great video of course. Those 2 Margs. Went in so seamlessly. Like a great dancer. I know you have shared but could you share the brand, size, etc. of cutters and especially the scraper please.
I’ve been binging all your videos the last few days. I love how meticulous you are with everything. Shows your love for it all. I’m Curious, did you ever figure out what it was that broke on the gozney?
Fair play dude for cracking on and still running both ovens. Seriously stressful! I’ve just bought a duel fuel off black Dome to enjoy the ease of gas for a bit. Fire management can be tricky at home, let alone in a busy van with customers. 👏🏻👏🏻 Shame the thermocouple means it’s bricked. 😢
Yeah it’s unfortunate. Good thing is it’s heading back to Gozney and they can take it apart and have a look. Interesting for them to see how it’s doing on the inside.
had to change the thermocouple on my Witt pizza oven...even as a retired gas engineer it took me 5 hrs ...a bloody nightmare as no thought to ever changing it was given in the design ..
I have tons of ideas for specials...but I have the feeling, those would not match your style very well. Meat Lovers: Salami, minced beef, ham and bacon on a tomato base BBQ: Sweet corn, bell peppers, minced beef and bacon on a BBQ-sauce base Tarte flambée: Bacon cubes and onions on a sour cream base Exotic Chicken: Chicken strips, pineapple, bell peppers and curry powder on a tomato base Spinach, feta cheese and minced beef on a tomato base Amsterdam: Chicken, cherry tomatoes and broccoli on a sauce hollandaise base Parma: Parma ham, parmesan and cherry tomatoes on a tomato base topped with arugula and balsamic vinegar Tropicana: Minced beef, onions, pineapple, chili peppers and mushrooms on a tomato base
Love it! Just watched your dough making vid too it was excellent and very informative and totally explains my shortfalls (fails) up to now 😂 question for you 🧐 my 8 year old wants a pizza party for her birthday so I will need to cook 25 pizzas but I only have 1 ooni Karu. Is it possible to part bake them, so they all eat at relatively the same time,? If so how 🙏 cheers man 🫡
Hi Adam, If you’re not able to fit your other and you do swap it out for the black one like you mentioned, I would be interested in purchasing and using it solely as a Woodfire oven.
It’s being replaced with same colour and old one heading back to Gozney for a rip apart. They want to see what the insides are like after almost 3 years of commercial use
Looks amazing. It awesome to see your issues and how to deal with and handle them. Thank you for sharing the struggles also. If I may ask what 2 turning peels are you using ?
Hello my friend, how are you? I'm from Brazil and I also work with Neapolitan pizzas... I use small, rotating ovens, which don't need to be near a pizza, I think it could be a good option for you, it reduces a lot of work and increases the quality of the product.
I’m really not interested in rotating stones. For me it’s all about the skill and enjoyment of baking the pizza. Take away that part of the process and it kills one of the reasons I do what I do.
Could you share the baker percentages you used for the warmer prep room? I’ve discovered that my house is a bit too warm for room fermentation and have switched to cold fermentation for my dough.
I noticed that when you put the pizza in the oven, you let the peel drop for the last few inches. Is that done on purpose? If your peel has the holes in it, does it trap air and ensure it releases cleanly?
So I was running my AC unit and it’s close to the camera. Lots of electrical equipment running in the van also. Think my frame rate was set too low maybe.
Loving the videos. What system do you use for your iPad? We are in the process of starting our food business and want to streamline payments as easy as possible. Keep up the great videos
So it’s a Zettle card reader. The point of sale system is their own running on a iPad mini.. all very simple and easy to use. iPad is connected to my phones internet
@Ironfranko There you go again, you really are a proper fanny aren't you ! 😂🤣😂🤣 Go and sit in a darkened room with your favourite blanket until the nasty man has gone 🤦🏻♂️
33c really? I have had two months of temps over 37c with some days at 43c. 33c is like a nice summer day. Of course I will add that I live at the edge of a desert. 30 minutes east it will easily get 49c. on top of all that, I have a 500 dollar electric bill to deal with this month. At least I get to say "At least its a dry heat". Love your channel and I have missed your videos.
Haven’t You tought about refillable LPG bottles? I use them in my pizza oven applications. You can safely fill them up in LPG gas station, they have 80% safety fill level and very easy to use. I fill up after each coocking so I know I have alway full tank of gas before coocking. Also much cheaper than jus changing bottles. I think it is also common in UK’s caravan communities.
Did you find out why the oven wouldn't light? My dome gave me trouble this weekend. Pilot on no problem but when trying to turn it up to light, the pilot would go off. Frustrating.
Definitely not the first person to ask - but are there really no seatbelts in that van? And is that legal in the UK? (I assume it is if it's got an MOT!)
Maybe just slice up the failed pizzas as free samples seems a shame to throw good food in the bin just cut out the hole? Loving the videos down under in Oz.
A question from a newbie. What are you doing with your pizzaspade when you kind of shading the pizza or mirror the heat on to it when its in the oven?? Greetings from Sweden
I had the issue where the burner wouldn't light, had to jump through hoops that I'm sure you won't have to jump through just to get a replacement gas line and pressure regulator. The regulators are cheap chinese made things and a few in the Australian Dome owners have had the same problem. I wouldn't be suprised if you replace the gas regulator you'll be fine.
Can anybody help me used the same recipe but when I came to make the pizza the dough would snap back making it impossoble to roll out, what have I done wrong?
@@SideshowBob44 these are gen 1 ovens and were the first Domes ever to be used commercially. They have seen almost 3 years of action and to be fair I have been extremely impressed with them. I’ve not even changed the batteries for the ignition. They are Domestic outdoor ovens at the end of the day.
We know what it is. We're here for that. There's this cool feature on youtube that lets YOU control what YOU want to see. Don't disrespect content creators who don't fit into YOUR ideal. In short, go eff yourself.
Let's have it right Steve when someone goes out their way to create vids of something they enjoy, the last thing they need is weasels making snide comments,
Love watching Adam make pizzas. He’s a pro and I learned a few things just watching him. Keep up the great content man! I can tell you put your all into this. Thanks for sharing.
Every once in a while you gotta fight through a challenging day! You are doing it with a great attitude!
Gotta just roll with it.
Since I started following your channel I always wondered why there were those chunks of wood under the ovens. Now I understand. Anyway, and I tell you as an Italian, you are a great pizza chef, better than many of ours. I got the idea that you learned this real art here in Italy.
I definitely agree with you about the busker. Beautiful voice!
Yeah she’s awesome.
Landslide. Love that song.
Finally the wood coming in clutch haha class content brother
Cool looking pie today. Anchovies looked perfect and generouse. Your tats looking sweet also.
Keep up the good work Adam.
Love watching these 👌🏻 fantastic content
That was awesome! Thanks for video of a not so by the book day.
Thanks for sharing your day with us! Looks like it was a rough one but you made it happen!
That’s my daughter (pink shoes & hat) @39mins, she travelled down from York with her grandparents to visit her cousin (the other girl) who lives in St Albans, they had there photo with your truck and came back later for pizza 🍕 👌
Ha nice!
Coming soon to a Gozney episode near you: If the gas won't fire, break out the wood. Impressive, Adam. 3 years running your business is impressive for the oven. May my Roccbox and Arc XL do half as well doing a mere 2-4 pizzas per week.
Thanks for the upload. Watched while I was making dough.
Thanks for watching
We have been waiting for you to finally use that wood 😂😂😂😂
i like that view with the shelf when u first started showing these vids u use to use this angel i love it. I have family visit from the UK- i showed them your vids so they can pay u a visit an try your awesome looking pizza 🔥❤️🔥🔥
Still experimenting with best angles. Good to get folks views on it. Thank you.
Your adorable! 😊 Love your videos.
Thank you!! 😊
We did our 1st paid pizza party over the weekend. Running 2 x roccbox now making us think we should get the wood burner attachment as a back up as we have a few more booked in the pipeline.
Totally inspired by you to start our venture up.
Just get a spare gas burner.
Adam it's great to see how versatile you have to be in a food business.
I have the Effeuno power dual oven and connect to power outlets. It's a beast I was gonna buy a gozney but it just didn't suit what I do. But fair play to you pulling it out of the bag
Ergonomics 😂😂, made me chuckle
91 F is hot especially with humidity. I live in South Texas, waiting for the fall season!
You handle the stress well. You still make it a good day and fun unless you fake it good which I highly doubt. Great shirt!!! And great video of course. Those 2 Margs. Went in so seamlessly. Like a great dancer. I know you have shared but could you share the brand, size, etc. of cutters and especially the scraper please.
Love the Content!!! Keep it up!!
Thanks! Will do!
I’d love one of those sick T’s
haven't had a slice in months 'cause I'm trying to lose weight and can't wait to be done
I’ve been binging all your videos the last few days. I love how meticulous you are with everything. Shows your love for it all. I’m Curious, did you ever figure out what it was that broke on the gozney?
Busted/corroded thermocouple.
Fair play dude for cracking on and still running both ovens. Seriously stressful!
I’ve just bought a duel fuel off black Dome to enjoy the ease of gas for a bit. Fire management can be tricky at home, let alone in a busy van with customers. 👏🏻👏🏻
Shame the thermocouple means it’s bricked. 😢
Yeah it’s unfortunate. Good thing is it’s heading back to Gozney and they can take it apart and have a look. Interesting for them to see how it’s doing on the inside.
had to change the thermocouple on my Witt pizza oven...even as a retired gas engineer it took me 5 hrs ...a bloody nightmare as no thought to ever changing it was given in the design ..
Impressive! Idea for a autumn/winter pizza: Ricotta and Jerusalem artichoke base, topped with forest mushrooms and pancetta and scamorza.
Boom! Sounds epic.
LOL, interesting episode. I bet a lot of people thought you were blowing smoke about ever using wood.
Yeah I get that comment a lot.
Nice work man...can you send a pie across the pond to deep south USA? I'm hungry
I have tons of ideas for specials...but I have the feeling, those would not match your style very well.
Meat Lovers: Salami, minced beef, ham and bacon on a tomato base
BBQ: Sweet corn, bell peppers, minced beef and bacon on a BBQ-sauce base
Tarte flambée: Bacon cubes and onions on a sour cream base
Exotic Chicken: Chicken strips, pineapple, bell peppers and curry powder on a tomato base
Spinach, feta cheese and minced beef on a tomato base
Amsterdam: Chicken, cherry tomatoes and broccoli on a sauce hollandaise base
Parma: Parma ham, parmesan and cherry tomatoes on a tomato base topped with arugula and balsamic vinegar
Tropicana: Minced beef, onions, pineapple, chili peppers and mushrooms on a tomato base
Love it! Just watched your dough making vid too it was excellent and very informative and totally explains my shortfalls (fails) up to now 😂 question for you 🧐 my 8 year old wants a pizza party for her birthday so I will need to cook 25 pizzas but I only have 1 ooni Karu. Is it possible to part bake them, so they all eat at relatively the same time,? If so how 🙏 cheers man 🫡
Hi Adam,
If you’re not able to fit your other and you do swap it out for the black one like you mentioned, I would be interested in purchasing and using it solely as a Woodfire oven.
It’s being replaced with same colour and old one heading back to Gozney for a rip apart. They want to see what the insides are like after almost 3 years of commercial use
Should do a taste test now!
Looks amazing. It awesome to see your issues and how to deal with and handle them. Thank you for sharing the struggles also. If I may ask what 2 turning peels are you using ?
Ones my old Gi metal 20cm head. The other is the New Gozney balance turning peel. The Gozney one has quickly turned into my favourite.
@@peddlingpizza Thank you
Hello my friend, how are you? I'm from Brazil and I also work with Neapolitan pizzas... I use small, rotating ovens, which don't need to be near a pizza, I think it could be a good option for you, it reduces a lot of work and increases the quality of the product.
I’m really not interested in rotating stones. For me it’s all about the skill and enjoyment of baking the pizza. Take away that part of the process and it kills one of the reasons I do what I do.
you r doin a great job and great content. I am curious same pizza out of the two ovens .I would love a taste test
slight texture change and that's it.
Could you share the baker percentages you used for the warmer prep room? I’ve discovered that my house is a bit too warm for room fermentation and have switched to cold fermentation for my dough.
film the cleaning and fixing of the oven please some behind the scenes would be cool
I noticed that when you put the pizza in the oven, you let the peel drop for the last few inches. Is that done on purpose? If your peel has the holes in it, does it trap air and ensure it releases cleanly?
He mentioned on another episode that the drop is intentional. It helps avoid sticking and wrinkling.
Is there a difference in the taste from a wood fired or gas fired pizza?
Nah
Love the videos! Don’t know if you’ve noticed but It appears you have a 50 cycle hum (video roll) through your footage. Might be a camera issue.
So I was running my AC unit and it’s close to the camera. Lots of electrical equipment running in the van also. Think my frame rate was set too low maybe.
Loving the videos. What system do you use for your iPad? We are in the process of starting our food business and want to streamline payments as easy as possible. Keep up the great videos
So it’s a Zettle card reader. The point of sale system is their own running on a iPad mini.. all very simple and easy to use. iPad is connected to my phones internet
Sweet. If I’ve seen right have you programmed it to what dish you have on the menu so you can just press the item?
Seeing you driving with an open door without belts makes me quite nervous, maybe you could invest in some seatbelts? Great video!
Honestly I’m safer this way. Rather take my chances out the door in an emergency.
With respect, there is enough health and safety being rammed down our throats, don't be such a fanny... 🤦🏻
@@El-Tel63-Terry. What's a youtube comment section without some toxic masculinity in it?
@Ironfranko There you go again, you really are a proper fanny aren't you ! 😂🤣😂🤣
Go and sit in a darkened room with your favourite blanket until the nasty man has gone 🤦🏻♂️
Bring back Fred dibnah
33c really? I have had two months of temps over 37c with some days at 43c. 33c is like a nice summer day. Of course I will add that I live at the edge of a desert. 30 minutes east it will easily get 49c. on top of all that, I have a 500 dollar electric bill to deal with this month. At least I get to say "At least its a dry heat". Love your channel and I have missed your videos.
Yawn
Damn that’s spicy.
Haven’t You tought about refillable LPG bottles? I use them in my pizza oven applications. You can safely fill them up in LPG gas station, they have 80% safety fill level and very easy to use. I fill up after each coocking so I know I have alway full tank of gas before coocking. Also much cheaper than jus changing bottles. I think it is also common in UK’s caravan communities.
They are pretty much fazed out in U.K. very small number of stations about to fill up. My old Ape had one.
Sorry if someone already asked but what is the ac unit u use? Thanks
Hey. Currently running a Ecoflow wave 2. It’s fairly compact and battery powered.
Looking forward to you to start cranking out some pizza's.
Can you do another vlog with your point of view? I would greatly appreciate it.
Camera kinda gets in the way doing PoV. Will look into it though.
Does that busker have a TH-cam?? She’s an amazing voice 🫶🏼
I’ll check and report back.
Did you find out why the oven wouldn't light? My dome gave me trouble this weekend. Pilot on no problem but when trying to turn it up to light, the pilot would go off. Frustrating.
Mate! what do you use to make the camera auto pan to your movements?!
It’s a DJI osmo pocket 3
Maybe bring back the ragginator pizza?
What was wrong with the oven?
Thermocouple gave up.
Definitely not the first person to ask - but are there really no seatbelts in that van? And is that legal in the UK? (I assume it is if it's got an MOT!)
No belts and it’s legal as it’s vintage. It never had them when it was made.
Maybe just slice up the failed pizzas as free samples seems a shame to throw good food in the bin just cut out the hole? Loving the videos down under in Oz.
They are usually not cooked through and not good enough to serve. If a hole appears near the end of the bake and it’s saveable then it’s ok.
What kind of red peppers are you using? Are they Calabrian peppers?
Door open, no seat belt 😳
Wind up the shorts. The only way.
You know you could franchise your brand out and have 100s of these vans going round all over the world.
Nah he lives a chilled successful life
A question from a newbie. What are you doing with your pizzaspade when you kind of shading the pizza or mirror the heat on to it when its in the oven?? Greetings from Sweden
I'm pretty sure he is just heating the peel. The heat helps to prevent tearing the crust.
Smash that like Button, its free 👍
Hi, have you ever considered live streaming on twitch? You can listen to any music whilst live streaming then. Something to maybe consider.
Not looked into it. I’ll have a mooch.
I had the issue where the burner wouldn't light, had to jump through hoops that I'm sure you won't have to jump through just to get a replacement gas line and pressure regulator. The regulators are cheap chinese made things and a few in the Australian Dome owners have had the same problem. I wouldn't be suprised if you replace the gas regulator you'll be fine.
Nah it’s a burnt out thermocouple. My regulators are fully commercial.
@@peddlingpizza Wow, is that from wind blowing flame back down the burner? Or just from extended use?
Can anybody help me used the same recipe but when I came to make the pizza the dough would snap back making it impossoble to roll out, what have I done wrong?
how much wood will you use during the day !
Used less than one of the bags that arrived.
A day in the life of Harry Hill .
Need larger shirt collars
What camera is that again?
It’s a DJI osmo pocket 3
How do you rate yourself against Graceys?
We do completely different styles. I like and appreciate all styles but Neapolitan is by far the most skilled.
I would love to do a pizza van like you im unemployed but looking to do my own business how did u start up
Prob thousands of dollars to start
Worked my way up to this set up. I started with a bicycle and small trailer.
Free replacement Dome on the way…
Thule, pronounced: "Too-Lee" :D
Did you get it fixed in the end?
New oven arriving tomorrow or Wednesday. Unfortunately it’s not something that can be fixed.
@@peddlingpizza Shame, seen a lot of use though, hope the other one doesn't get the same problem.
@@SideshowBob44 these are gen 1 ovens and were the first Domes ever to be used commercially. They have seen almost 3 years of action and to be fair I have been extremely impressed with them. I’ve not even changed the batteries for the ignition. They are Domestic outdoor ovens at the end of the day.
What was the problem? I missed that.
Have you checked the thermocouple on the oven? Could be that.
Ham and pineapple
Joke aside, ham glaze with a mix of pureed pineapple and honey would be a good one.
which gozney is better the s1 or multifuel?
Same oven but I like the option of running wood.
@@peddlingpizza Thank you 💪🏻is the taste with wood better?
Low sound
What happend to the man wanted to pay in cash?
Probably paid.
Aldi's £1 pizzas means those ovens have to work well in order to justify paying over 1000% more to purchase your pizza.
You must be fun at parties
Stop these weird Faces on your TH-cam video picture! I hate those TH-camrs, I love your channel. Please stop doing that 😢
Strange comment
He's trying to get interest from thumbnail searches haha
I'm disappointed you only use wood when the gas runs out. wood fired is 10 times better stop been lazy mate
Not at all lazy. The ovens run better on gas and I designed the set up that way.
@drainunblockerslondon
I can tell you've never done this and don't realize how much work is involved for one person. To call him lazy is so delusional
It's prob hotter, bigger pain in the ass, and essentially more wasteful but yeah go ahead. If he was running a big restaurant might consider it
Seems to be the same old shit all the time same thing same thing same thing. Try something new.
Bore off mate
It's his business and a channel about running his business... what else do you expect? Just don't watch maybe?
It’s all you’re ever gonna get too.
We know what it is. We're here for that. There's this cool feature on youtube that lets YOU control what YOU want to see. Don't disrespect content creators who don't fit into YOUR ideal. In short, go eff yourself.
Let's have it right Steve when someone goes out their way to create vids of something they enjoy, the last thing they need is weasels making snide comments,