Calabrese Pizza | Thomas Straker | Gozney Roccbox
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- เผยแพร่เมื่อ 14 ต.ค. 2021
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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This week for #nationalpizzamonth we’re bringing you an epic Pizza Calabrese, by the legend @thomas_straker 🔥
Combining 3 toppings that are guaranteed to make any pizza pop: Nduja, Smoked Pancetta and Mozzarella, this is one you’ll definitely want to give a go 🍕
Share your creations using #gozneykitchen #teamgozney #roccbox #gozney ______________________________________
Products used:
Gozney Roccbox: www.gozney.com/products/roccbox
Turning peel: www.gozney.com/products/roccb...
Pizza Rocker (US only): us.gozney.com/products/pizza-...
Dough Scraper: www.gozney.com/products/dough...
Dough Cutter (US only) us.gozney.com/products/dough-...
Infrared Thermometer (US only) us.gozney.com/products/infrar...
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That pizza looks so so good! Thanks for sharing, much love from Singapore 💕
I really like this approach to making pizza dough. Thanks :)
Nice work. A useful thing to consider is the *why* of choosing some toppings and whether or not to include them - or some of them - in the bake or post-bake.
Love the pizza and the crafty Tasty Business plug too.
Thank you so much for your so nice teaching videos ❤
The Roccbox rocks my world 🖤🤟
Thank you from UK 🇬🇧
I have never heard of putting yeast and salt after you make the dough .. that is interesting .
the dough turned out as my ideal i love bubbly dark spots like bread and thin center mmmmm nice
🙌🏼 good work
It looks delicious💕
Fantastic !
great video, i love pizza👋🇮🇹
That pizza looks amazing
Great work
Looks delicious 🥰
Wow that actually looks quite original
Complimenti!
Thanks chef ..ibhave question plz ..if WE will go with 20 or 50 pizzas ! How WE CAN get the right weight yeast ..i had longtime wanna know that ..thank u
Even if that crispy sound at the end was added , still a great video !
Wow fantastic ❤
Thanks!
Thanks for this great video!! After taking the dough from the refrigerator do you let it get to room temp or do you immediately start forming the pizza?
room temp always makes stretching easier.
he did a great video, i love pizza
I like this great channel ❤️🌹
superb
A thing of beauty
Does everyone cook their Roccbox pizza at full-flame? I’ve started preheating with the full flame then turning the flame to its lowest setting (which doesn’t really seem THAT much lower than full) just before I put the pizza in. I found it a little more forgiving that way without cremating everything I try to bake.
I have turned it down just before I put a pizza in because it is more forgiving, and less chance you torch a section. I leave it on high and launch the pizzas just before the temp gauge hits the red. Recommend a turning peel and you can give a quarter turn every 10-15 seconds which greatly minimizes burning.
As Soon as it gets to 400-425 I turn it to the minimum, smaller flame less likely to burn the outer crust, if temperature lowers I turn the gas up again. Especially if you are not practical is better, also if you don't have a turning peel, (I use a pair of tongues).
Once mine gets to 400c I turn it to medium and end up with much better pizzas.
Definitely more forgiving, but the dough probably won’t rise as well. Ideally you would use a turning peel so you can continuously rotate it while at full flame
Where do you get the bigger unit?
Ey ain he the guy that makes all things butter
where can i get this oven?
Can u show us how it cook from bottom of pizza please !!
Where did you get the wooden board from?
The wooden board is from a brand called Saun!
Is that the Gozney Dome in the background?
Fantastic Tom
Many thanks!
What type of flour is used in this video!? Looks delicious!!!!
probably type 00
Can you freeze these dough balls ?
Brother your video is very informative interesting your new subscriber from Pakistan
Think this would be even better if topped off with some hot honey to add some sweet nodes to the flavour combo 😁
Did you rest the dough after taking it out the fridge?
This is the best realistic way to make great pizza dough. I’ve done a lot of other methods and they are a lot of annoying work and the pay off isn’t that great. Although I’d say add the yeast and salt in the beginning the extra ferment isn’t bad especially if u are gonna cook the pizza the same day you make the dough.
Check out vito as well it helps great
we need him in the bear season 3, for real
ur pizza cutter is almost a medieval weapon hahaha
Yummo
Why all the hate in the comments? The pizza looks fantastic to me! No preferment which is interesting. I'm going to try this.
Very impress
so, what's that pizza slicer called
Anyone know the name of the song starting around 4:10?
Калабрийская пицца!
Do I need to cover my entire table with cheese for this to come out properly?
How much active dry yeast for 500g of flour at 63-65% hydration? 24 hr cold ferment
Welcome back to all things buttah
Nice to see Jay from Inbetweeners turning his hand to pizzas
Wheres that chopping board from?
@Saun_Uk
Im getting a breville
Looks good but I’m wondering… only 60% hydration is enough ?
Thomas Straker of butter fame
blend the pizza up, mix it with butter for Pizza Calabrese Butter
Oh Hell Yeah
So really you and I can't buy the commerical style mozzarella anywhere.
Where can you buy the slicer? :O
The Pizza Rocker is available on our US site, and will be launching in other countries very soon!
@@gozney ❤
@@gozney Will u be able to buy it in EU before xmas?
🍕👍🏻
is a beautyful tool
Nice little tasty business plug there.
1. What is the room temperature and humidity in the room where this dough is made?
2. What's the fridge temperature as well?
3. What flour and brand was used?
Flour was caputo for pizza, and the room tem and humidity will difer everywhere so just try and make doughs, you'll get the catch and feeling over your hands with tine
What were the names of the songs used?
nom nom nom
Thomas I gotta ask, is that a black dial Rolex explorer you're rocking there?
Tasty Business
*sees the ring* damn it
All things buttah
Is it okay to use the Roccbox indoors?
Roccbox is an outdoors only certified product so we are unable to advise on its use indoors.
@@gozney "We are unable to advise on its use indoors, but still, we are able to advertise its use indoors"
@@JooolseThey have a professional, industrial extractor... Don't be that guy 😉
@@jordancox8280 If you can't appreciate the irony of posting an add showing the indoors use of the product while advising not to use it indoors ...
You forgot to mention pulling dough balls out of the fridge and _waiting 1 to 2 hours before_ attempting to make the pizza. (Trying to press out cold dough balls is a futile exercise.)
Lay off the crack
interesting music at 3:20. if you know..
There's no doubt that is look delicious, but what if I want to do all at the same time, I mean start to finish at the same day because I've got some guessts waiting to eat like children? Can you help me with a new recipie?
6 months later but maybe you're still looking for the answer 😂. I would just use more yeast, and do 30mins-1hr of autolyse instead. If you have a standmixer, put it in for 6-8 minutes or until the gluten fully develops. Let it rest in the fridge for an hour or until ready.
Won't br the same but will get you good results for a few hours
Thank you so much@@jtris01
@@rootavaress Oh yeah forgot, you have to rest after kneading, then preshape, then into the fridge.
WHERE IS JOE?
I tried this and that amount of yeast is too much to go past 24hrs CT. After about 32hrs the dough balls had grown too much. After 48hrs the dough balls had started to lose their shape and needed re-balling, but IMO had over-fermented by then, so weren’t that great.
No problems here. Did you remember to put it in the refrigerator? 😃
@@ThomasKello yeah, my instant yeast must have been pretty potent.
He used fresh yeast , not instant yeast. Which might be the problem with yours
Fresh yeast has a longer activation period I believe
@@hyahthadon4879 1:40
What's the difference between Neapolitan and this one?
Looks exactly the same
It's neaplitan pizza with nduja which is a calabrese product.
A good mix...
Yes. And 1800€ for the hipster ofen.🤪🤪🤪
is he using a roccbox inside? I thought those were for outdoors
We have commercial ventilation in our filming studio, which enables us to film all year round. Roccbox is intended for outdoor use.
Ponele queso querido..............................,👀
butter guy
More like Dragon Pizza a la pizza
The thumbnail image looks like a pizza from the upside down.
Wow looks like joe burrow has a cool hobby
is he indoors?
We have commercial extraction in our filming studio. Roccbox is recommended for outdoor use only.
Softeh and a craounchee
What a faff, Domino, oh oh
where the F am I gonna get these things
He reminds me of tony hawk
Brb lemme just take 72 hours to make a personal pan pizza
So was that just a 90 second cook on those raw meats?
Neither pancetta nor nduja need to be cooked before eating. They are smoked/cured meats.
How can keep your weight limit?
You said not to blend the tomatoes but to hand-crush them. Why?
Seeds gets crushed giving the sauce a bitter taste and losing color
Nooo he burned the basil and pancetta... Please don't do that put your basil in your sauce and it's almost 900° oven it would burn the pancetta
Delicious but soggy centre is not my favourite
he didn't show the bottom
Burnt...
So “hang about” is their “hold on”? Hm
Only the mozzarella look like very commercial,all the rest is very impress
why would you mix parmeggiano reggiano and parmesan on the same pizza..? is it now Italian pizza or French?
I guess it's french... you made that pizza dough like it was for baguettes...
sweet, smocking and black burned
realistically hardly anyone has time to stretch and fold every 30min.I prefer Italian poolish style.Easy and still comes out airy and delicious without all time consuming folding