How I slap the dough and bake a pizza
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- Опубліковано 8 тра 2024
- Back with another one. This time join me as we set up the van for another Wednesday market service. I slow things down and show you how I open and slap the dough ready to be topped and baked in the @gozney Dome. The whole service was streamed live so if you want to see that then check out my live feeds.
Big love
Adam
#gozney #pizza #cookdifferent #chevy #foodtruck #streetfood #gozneydome #neapolitanpizza #pizzavan #bts - Навчання та стиль
Mate, that van is banging. I’ve got a business doing smash burgers and loaded fries etc… (quite successful too). But that van is giving me some serious envy 😂
Very nice Pizza I can see the passion from here .. as an Italian I’m very impressed.. the accuracy you put in to your work is inspiring ❤
Adam you have the best videos on making pizza. Your attention to detail is incredible, why you moved the pizza to the other oven. No one else is giving advice on such details that help all of us. Big thanks to you for sharing, it takes a lot of extra effort to make videos while you’re running a business. Keep this amazing content coming my friend 🔥
This is the coolest foodtruck setup in the history of food trucks. You are a machine. Congratulations on all of your hard work and success!
Adam, just wanted to say that you have inspired me to start a pizza business, and will be using your methods as the example. I am planning to get a 2nd hand Gozney Dome and spend 3 months perfecting the dough, before looking to start full time next summer. Going to probably look to put on a trailer to begin with.
Sounds great! Let me know how it all goes.
Dreamers
I just purchased a rocc box been practicing with friends and family. These videos have been amazing. Once I figure out how to master the dough should be doing same as you were saying start with trailer
Good luck 🔥 🍕
Fair play to you. Adam does sell it well as a good lifestyle, both work-wise and work life balance. Good to hear you have a plan and intend to master the dough, that to me is the key to it all. Once that is done, I think you can perfect the rest especially with a proper pizza oven. Good luck to you.
Was using my knuckles for this on my first 3-4 rounds of pizza and it’s always caused holes and non round pizzas. But started using this technique with your dough and it has been amazing. Thank you Adam for all your knowledge 🙏🙏 greetings from Dublin 🇮🇪
Good stuff!
Love every second on this video. 👍 thanks for the dough handling tutorial 🍕 will try these techniques at home this weekend😮
Amazing walk through thankyou from aust.
Glad you enjoyed it
Incredible, brother.
I love what you do! Thanks for the tutorial!
I could watch you make pizzas all day!
so satisfying to watch, perfect skills and simply a smart and cool guy 😊
I've also been watching awhile. Have really appreciated the information you share about both the pizza making craft and the business side of things. Truly inspirational. Thank you!
The care and quality that you take to make your pizzas is a great credit to you... cheers and well done...
😂 I slap my dough a little bit different 😆 love these vids 👍
Which way do you do it?
Thank You Adam very much indeed. You are such an inspiration. Wish you the best.
Really enjoying these, thanks so much for the tips and sharing what you do. I’ve been making pizza in an Ooni for a few years, it’s pretty consistent and good now but always wanting to improve so thanks for the inspiration and best wishes to you. Cheers from Ireland.
Hell yeah. I’ve been waiting for this one!
Adam, you certainly put a shift in, no one can begrudge of earning some dough. 🍕👍
Been waiting for this to. Thanks!
not having to handle cash makes a big difference!
Very nicely done! 🤙🤙😎
Very informative. Thanks for showing how to do that in slow motion.
Thanks for the slowed down slap tutorial, I've tried to learn it a few times and always give up lol.
Adam, awesome job teaching that slap technique. I need to practice it. Waiting on my pre-order of the Gozney pizza book, should be here any day. About to add the Neapolitan Arch with Flu and the pro peel 12. Home pizzas only. Thank you Adam for all the information you give out. Much appreciated.
I would love to see a video on how you prepare all the toppings. Especially how you roast all the veggies.
Love these videos, I'm a complete novice and only have a Ferrari pizza oven but these videos are so helpful, cheers man
Glad to help
keep uploading more videos u r a good man
I am absolutely loving these market videos.
My life dream is to open a pizzeria. I am 23 , hoping to be able to open it by the time I'm 50.
You make it seem possible :)
Do you have to get approval from Anthropology? Love the red onion chopping...pro level!
Also, the best explanation of the dough flip I’ve seen!
I was in this spot way before Anthropology opened. It’s a Royal charter market so the shops have no say. They are lovely in there and sometimes come for pizza.
@@peddlingpizza Sweet! Over here, they’d be suing my ass off! 🤣
I use toasted sunflower seeds to replace the pine nuts in my pesto, because like you i try to keep my business nut free!
Nice touch!
Fabulous!! I Will Take 2 Air Express To San Diego.😂 I Will The Light On.
The Man. Thanks.
Hi, thanks for the great video. Which size is your Gozney pro Placement Peel?
As an AC tech I’d suggest cleaning out the flour from the AC unit regularly to keep it running effectively. Also, that roof fan should be reversed so that it extracts air out rather than blowing it back down. In meantime, since watching your videos my own Pizza skills have improved by leaps and bounds. I’m now getting full use of my home pizza oven. Cheers mate!
Yeah it needs a service and the fan up top sucks and blows
Adam the Pizza pimp!! I’ve got to get to market on a Wednesday soon man. I need to have a peddler soon!!!
Thanks for your videos. You could always try reverse the fan direction to pull the hot air out of the van instead inside on hot days.
Also, question about the Dome. How to you manage the temperature throughout service? Is it automatic to the temp adjusted or do you have adjust as it cools or gets too hot?
Keep keepin the nuts outside the van, its going to keep getting warmer man 😆
Thanks Adam for your great video’s! Is there a reason (besides the size) why you stretch te pizza a little bit over the peel?
Could you give us a tour of your Point of Sale setup - which one you use, is it highly customizable, did you try others, does it properly list sold, not dispenced orders, that sort of thing. It seems to allow you fast orders and payment.
Sure thing
I’ve noticed my dome heats quicker and holds temp with lower flame using the neo arc, definitely worth the small investment.
Your channel is excellent!!!! I have a Oonie Koda 16 and have been making pizza for a few years now. However one thing I just can't figure out is when using a higher hydration dough 65%+ the flour seems to burn on the bottom of the pizza, I seem to have the best results when using pure semolina flour as my bench flour however this problem still shows up from time to time. I noticed you used allot of flour but did not burn the bottom at all, do you happen to know what I might be doing wrong? Thanks.
Adam, You are Champ 💪💪
Can You tell me what size is your gi metal turning peel?head size and length of the handle, thank you boss
Hi Adam, did you add the batteries and inverter as part of the van build? Did they come as an option, or did you add them post having the van? Great that you share yor knowledge and experience 👍.
Great Video Adam, I've ordered the neopolitan arch, and some wilderbee hot honey after your feedback on this week's live.
Hello, thanks for the great videos.
I would really enjoy a video where you show your equipment, like pizza cutter, spatula etc.
Maybe it‘s just me to be honest :)
Well I’ve progressed enough to making dough and proving it in a box. But you make getting it out so easy. Mine sticks to the box then once I get it out and put it on the flour it’s become more of a square. Soon as I put it in the oven it basically turns into a fire ball. Maybe you can start online schools where we pay for your assistance
Hi, thanks for the always interesting video. Tell me.
What do you put in the pizza box? Between the pizza and the bottom of the pizza box please. Where do you find it?
👍🥰
During market the business running better ? I am thibking of opening a van near a market too. Btw your pizzas are bangin 🤩🤩
hey Adam can you please explain more on the technique when you put the pizza in the oven and you pull the peel
You make those launches look so easy. No sticking at all. I tried sending you a pic of a step van I saw. It was lowered with mags. Not sure if it got to you. You get a nice rise for not having a crazy hydration. Why is that?
Adam, I'd love to know how to balance different dough strengths and yeast levels to make long proofs. I've bought an Arc and plan on taking it away in my camper to make pizzas on camp, but wanted to have the balls sorted and be able to keep them in the fridge so I can pull em out and let them come to temp as and when I fancied using them. This would likely mean that the balls can stay good for 2 days whilst I'm away.
Hello can I build a gozny dome in my indoor kitchen if I use the correct air vents with the flue threw my kitchen ceiling going outside ?
What made you choose Dallagivoanna Uniqua over their Manitoba?
Greetings from ChCh, NZ ..... I have a Super Simple Question for you ..... :-) :-) :-) .... What is the Weight' of These Dough Balls ..... ????? ..... From your 'Dough Making' Vidclip You said that .... " I shoot for 270g..." .....The 'Structure' and 'Elasticity' of your Dough is Brilliant .... I just love the 'Presentation' and the Great Info in your Vidclips .....Best to You and Yours, .... And ALL your Viewers, Cheers ... keith
Any advice on first pizza oven? I was looking at the Rocc box but concerned that its tight for turning pizza. I've became a bit obsessed with pizza ovens these past few weeks. I have a big birthday coming up, and it's pizza oven and cheaper guitar or very nice guitar.
I've got a roccbox it's fairly easy to rotate.
@Charlie666- Thanks for this. I'm a complete beginner, so I wanted something that's fairly user-friendly.
Do you flour the proving dough box before putting dough in there?
No sir. Keep them clean.
Thanks Adam. How high are the ovens? I mean the cooking base. Thanks
Not sure. The right height for me.
Hi Adam,
How often do you clean the top inside so you don't have to deal with any flying soot during baking?
Thank you in advance and cheers!
Every couple of weeks I’ll use an ash vacuum to clean out the ovens.
Adam do you have a book mate or site with all of your pizza recipes or some that we cant try pal?
" Flotte Lotte "👍👍👍👍👍👍🐿️🚜
Question, when you pick up the peel, do you have to spin it? Does that make the pizza cook better? Just giving you a hard time... love your videos and thanks for sharing everything!!
Yes and yes
My dough never seems as relaxed as yours when you get it out of the dough box. I’m using the gozney proofing box and they just stay quite balled once I’ve removed them.
Adam - do those pizza sheets in your boxes make a difference in terms of keeping the pizza hotter and the crust crunchy? Even after 10 minutes of storing it in a thermal bag
I'm really interested...What type of batteries and how many do you have? What are the amph and how much kwh does it store/how much do you use per day on the market?
Would like to do a project myself but don't know how much power do i need
how long did it take you to learn the slap method? And do you have any tips/ways to practice to speed along the learning process?
Thanks
Ahh I just committed to it early on. I used to do DJ method on the surface. Really wanted to be able to slap it out. It’s much easier when you’re smashing loads of pizza. Just repetition.
Hi Adam is it semilina or flour on the surface when u slap dough out? Great vid man
Hello,
It’s semola rimacinata, which is very fine semolina. He mention it in a previous video, its better as it doesn’t burn in the oven
OK Adam, how do you keep your stones so pristine? At 5 pizzas in on my new Gozney journey, I had a poorly launched, ripped crust that burned cheese sauce & toppings to my stones. After the ensuing drama, my stones look like the inside of a coal fired locomotive's chimney stack. Certainly you've had some spills and incinerations? How'd you clean it up or better how do you keep 'em looking like new?
That dough looks pretty sturdy. I'd be paranoid of it tearing if I stretched it to futbthe peel. Gotta know your dough
I'm doing about 75% hydration, I'm sealing the bottom of my dough ball pretty well but why is the bottom seal of my dough ball always breaking off. Is there a special way to seal a high hydration dough ball?
Alright can you do a video on your POS or can you give us bite of information what one you use looking to get one thanks
Will do
@@peddlingpizza
Thank you 🙏
Question how many Ah of battery do you run in van and AGM or lithium??
2x 200amph AGM
Great setup and enjoy watching you. Question: I’m a bread baker so breads and rolls get 2 rises…..fermentation and a final proof? I’m beginning to think pizza dough only gets 1 rise. If it’s an over night, or long, I would think it gets less yeast too because of the timing.
Pizza dough gets 2 rises as well. In bulk and balled up.
@@sjoebaard but when I ball it up and put it in the fridge for overnight, it rises double. Maybe to do a long proof in the fridge, I need to use less yeast, initially? When I see other dough balls come out, they are just puffy, but not doubled.
@@Rob_430 correct. The Pizzapp is a great one for that. You can set the RT ferment and CT ferment. With long cold rise you need barely any yeast.
Hi Adam, I love the setup. But looking on the Gozney website, it says the oven is for outdoor use only. how do you get around this?
And did you have any issues with the insurances company?
It’s ok for indoor use if properly installed and flued as per the manufacturer instructions. I’m kinda classed as outdoor though as I’m not inside a building.
@peddlingpizza thanks for the info. Keep up the good work
Have you thought about getting a Biscotte stone for you gozney to allow for better heat retention when cooking a lot of pizzas?
There is absolutely no need. I’ve never had a need or want to change the stones. It will also likely make it worse for heat retention. Biscotto really needs at least 40mm to be able to work like the standard stones do.
When you switched ovens, how did you know you had sucked all the heat out of the one spot?
Also, do you ever put sun-dried tomatoes on your pizzas. Also,also :) have you experimented with putting a little chilli oil in your dough mix to make a slightly spicy version ? or will this not work?
Generally if I slam a pizza straight in after another whilst running a high air temp it will rise and bake fast on the top but the bottom will just need a little extra colour. Just like moving pizza around in a larger oven. Same principle. Even commercial ovens need spot rotations.
How much M.A.H batteries storage do you have for your electric setup. I have installed a similar setup with a small amount of solar in the hope of not needing a generator as well
Running 2x 200amph
@@peddlingpizza thank you I have 390 amph, and then 140 watts of solar, hopefully should be enough, I will have a fairly similar set up but with a couple undercounter fridges
@@silaslingwood1097 sounds good. I finish the day on the market with 80%+ left so you’ll have plenty for a good session. I’m definitely slamming solar up too.
@@peddlingpizza lovely, not sure if you have but you could also look into reverse charging when you drive, takes the wasted energy from your engine and goes straight into charging up your battery’s
@@silaslingwood1097 yeah I get ya. I try not to as the vehicle is very old. I’m keeping the two separate.
Where can an American brother from across the pond purchase a Peddling Pizza hat?!
Can I ask about you electric set up, as in what you have to be generator free ?
Victron inverter plus battery’s
My current favorite reality show ❤
no oil in the oven to stop the pizza from clinging to it?
Definitely do not want to put oil onto the stone.
slappin
da
bass
Mon!
Hi there. Thanks for your video today. I notice you use semolina flour. Do you do gluten free pizzas. I'm only asking because I'm setting up the same sort of business in East Sussex and I'm pondering over doing gluten free or not. Cheers
When will we get the hand made pizza tutorial mate?
Heuyyyyyyy
Sigh, in another lifetime I'm definitely getting a food truck/cart... but at 55 and 6'8" with a bad knee id last a week.
Has your pizza box ever slid off the side when you put a pizza in it?
Nah. Been so windy that a whole pizza flew off though.
Will the pizza turn out bad if you don't flip your peel after launching? No hate, just teasing! 🤣
I don’t wanna find out.
Just like you always have to test your tongs before using them
@@peddlingpizza lol, love your content, watch everything you put out. It's inspiring me and I'm taking notes, so thank you!
Adam, glad to see that you introduced the viewers today with a very happy " Good Morning , lets go to the market ", quite an improvement from the blunt ole " Yo "
I feel more welcomed and compelled to watch. 👍🏻
you said you did a full rotation at 14:00 or so but it looks like a half rotation
Full 180 then quarter turns
You make it look easy but parts of that look very stressful can’t imagine trying to serve a line full of customers. I stress enough when cooking for family in the garden always end up with a worse pizza with people watching
Please can we get the pizza tomatoes sauce recipe please
Yeah sure thing.
@@peddlingpizza awesome, I can't wait to make one of your pizzas at home!
Hw do I Chang the respite tow make like two Pizza ?
try to do a full day vlog
Check the lives
I noticed you 18:38 after touching the pepperoni you just wiped lightly ur hands without washing and proceeded to touch the vegetarian pizza.
Hi, thanks for the great video. Which size is your Gozney pro Placement Peel?