We are back with another long one. This time talking ovens, chatting with customers and smashing out pizza. #gozney #pizza #cookdifferent #chevy #foodtruck #gozneydome #neapolitanpizza #pizzavan
I wish Gozney would make the dual fuel dome just a bit bigger and recess their burner like they do in the arch… that would be a grand slam! Please Share with your partners at Gozney. 35 year pizza chef here. Your videos and demeanor are top class. Cheers
Even though I'm not involved in the food or hospitality field, I derive a lot of enjoyment from watching these videos. There's something inherently comforting about them. Well done! :)
Love it, Adam! Keep the content coming, could watch this for hours. You should livestream as well. Will you make a video on the dough recipe soon? I know it vary in hydration and such, but it would be interesting to see what kind of flour you use, if you use biga/poolish and how long you ferment (in bulk/balls) etc.
Great video also another good part about this type of oven is they have great serviceability and if it comes down to it you can take it out and replace it without having to rip the truck apart
After a stressful day, i enjoy watching adam making pizza, (dreaming to taste one), its very therapeutic to watch with a cup of tea, to take my mind off things
Hey Adam, I’m new to your channel but I’m loving the content. I’ve been making pizza for quite a few years, it got a bit more involved during lockdown when the takeaways were shut, I was making a few for friends and family on a Saturday but then it escalated, best service I did was 42 using a conventional oven in the space of 4 hours. I’m back at my day job as a gas engineer now but after watching your vids I’m soooo tempted to take a leap……
Love your van and set up and you're passionate attitude towards your pizza. Would love to try one when you're in London or Kent Thanks London Lee 🏴
I love the guy asking for gluten free. If you are gluten free you know that it’s a common kitchen and impossible to make gluten free… I worked at a pizza place for a few years while going to school. The number of people asking for no gluten on a wheat crust was unreal.
My partner is gluten intolerant, not celiac. She would be absolutely fine having a gluten free pizza prepped in this kitchen. There's no harm in asking but I understand it's a massive faff for Adam to have to prep gf dough as well.
Great content. Great looking pizza. Solid workflow. We need another camera angled down above where the pizza is boxed to get a better look at the satisfying leoparding of the crust.
Please take off the noise reduction on the audio. I’d prefer hearing the sounds of people and the environment. It makes me feel like I’m there. With the noise reduction it sounds muffled and just ruins the video 🙏🏽 - it could be your microphone too but there’s a clear difference from your previous vids
I’ve watched a ton of your videos, My Wife and I want to Start up a Pizza Food truck soon, I have researched a bunch of different ovens and the Gozney seems to be the Right ones for us as well. Thanks for all of your Awesome Advice! Keep slapping that Dough!
Aside from having more constant temperature, it must also be more practical to use two smaller gas ovens, as opposed to having to move pizzas around one larger oven, where the temperature is not the same everywhere on the cooking surface.
It's interesting how the customers start queueing up after the first ones arrive. Quick question: Why cut your pizzas into four instead of six slices? Also, what camera do you use to record these beautiful videos? I particularly like the tracking option.
Did you tell us already how you got into pizza baking in the first place? Are you a chef, dough enthusiast, visit to Italy? would love to know - thanks for the video
Have you ever had a pizza rip and all sauce go over the stone mid service rush. And how do you go about getting it clean quickly as to not ruin more pizzas. Cheers
Can you share who completed the work for your dome installation in the van please? I am having difficulties in finding someone who would install a dome into my trailer; thanks!
You should go live as much as you can, make more revenue via superchat ,paypal ect. Awesome job man would love to have you around where i live usa. not so many pizza trucks. keep up the great work. ps new subscriber.
Nice Adam 👌 I’ve got an Ooni pizza oven which uses pellets and it’s a faff keeping it topped up and keeping the temperature. Would like to upgrade with the outdoor arc in the future 👌
Hey, Adam. I just started watching your videos.They are awesome. Do you have the exact model number of the oven that you use. I would like to buy two of them. Thx Morgan
Hey. They are Gozney Domes. If you are only ever thinking of running on gas then the Gozney Dome S1 is the same oven but does not have the dual fuel capabilities but it’s a Chunk cheaper. Here is an affiliate link for U.K. if that’s where you’re based and would like to use. tidd.ly/3uaPisS
What turning peel and and launching peel do you use? Also what size that way they clear the Neapolitan arches? Do you mind leaving a link? Thank you Adam, I enjoy the channel!
1) I assume you are using propane gas correct? 2) What size gas tank do you use? 3) If you were to run the gas continuously, how long would each tank last?
Tacky question, but everyone here in the States has a tip option when paying. Do you offer that option for your customers to tip you? Not customary in the UK correct? Thanks!
If it says £20 on the menu then I expect to pay £20. Staff are paid by the company, not by tips. If my bill has a optional service charge added then I'll get them to remove it and will never go back. Funny how lots of restaurants don't last 6 months let alone a year for that dirty trick. Clearly I'm not alone with that mindset.
How many days a week do you work? Do you always go to the same area to sell pizzas? Are there a lot of difference on sales where do you sell them? Is there a lot of different on days.. like sometimes you sell 80 pizzas and somedays more or less? Really cool stuff you do. Keep on rocking!
Just found your vids and subbed the other day. Love watching the lunch rush! Just curious on why you don’t sell bottled/can drinks? Seems like it wouldn’t interfere with your service flow
Great videos, I love this fly-on-the-wall style. It's clear that you intentionally make the pizzas slightly smaller and then stretch them to the size of your peel once they're on - but why is this? Why don't you just make them to the size of the peel initially? Interested to know the reason!
Great video, I really enjoy when you show a service (not sure why) out of all the gozney ovens if you were looking to upgrade from a roccbox which would you choose? I'm thinking Dome S1 as I only ever your gas.
Love your videos...business. etc.. you show us everything. I do have a question. What happens when you have to go to the bathroom?? Thats gotta be rough
Great videos, i personally liked the old camera angle better, maybe if youre ever gonna splurge you can buy another cam and set up both angles and make some cuts in the editing for a slightly more varied viewing experience... great videos either way!
Unreal setup I am slowly getting there. But markets in ireland are a little rubbish. I use sumup as a payment method. And yeah, Gazebo for now until the business grows
Love watching the videos great business you have. So, why does the gozney not come with a door? Is there a reason for it to be wide open? Just curious I am wanting to get one and trying decide which is best for me. Just an average family of three occasional pizza cooking.
I wish Gozney would make the dual fuel dome just a bit bigger and recess their burner like they do in the arch… that would be a grand slam! Please Share with your partners at Gozney. 35 year pizza chef here. Your videos and demeanor are top class. Cheers
Brilliant! I love watching your vids. Your kindness shines. Thanks for all your hard work. ❤️🙏🏴
It’s my dream to run a pizza van and watching your videos is really helping me understand what’s needed to be successful. Thank you
Likewise :)
I'd love it too, but there's no way I can fit inside one, lol. I am 2 meters tall
@@kansmansen8609 you would just have to get the roof raised.
Same here. Me and my business partner took the plunge yesterday and bought a horse box to convert into our own little pizza trailer
Sorting the dude out his favourite pizza off-menu surely gives you an instant 8+/10 even before tasting the pies themselves ❤
Even though I'm not involved in the food or hospitality field, I derive a lot of enjoyment from watching these videos. There's something inherently comforting about them. Well done! :)
I love these where you just grind it out during your shift. I love your truck set up.
I really hope you continue making these types of video's. They are very enjoyable to watch.
More to come!
Love it, Adam! Keep the content coming, could watch this for hours. You should livestream as well.
Will you make a video on the dough recipe soon? I know it vary in hydration and such, but it would be
interesting to see what kind of flour you use, if you use biga/poolish and how long you ferment (in bulk/balls) etc.
Fantastic van.
You’re very inspiring.
You are seriously living the dream... Man I would love to own a pizza foodtruck!
I need to try this guys pizza, what a setup they look stunning 👍
You should!
@@peddlingpizza do you have a calendar for your locations? would love to try sometime too
Thank you for answering my question about the wood under the ovens, much appreciated.
No worries!
Thoroughly enjoyed watching this pizza service vid, hats off to you, keep ‘em coming
Better than a Netflix doc👍🇬🇧
Thanks, Adam, great content as usual!!
Great video also another good part about this type of oven is they have great serviceability and if it comes down to it you can take it out and replace it without having to rip the truck apart
Yep. 5 min swap out if needed. Not one issue in over 2 years.
Another fantastic video of your work flow and pizza baking process.
After a stressful day, i enjoy watching adam making pizza, (dreaming to taste one), its very therapeutic to watch with a cup of tea, to take my mind off things
Love this style of video 😊
Thank you
Another top notch video Adam. Love these type of videos, keep them coming 👌
Thanks, will do!
Brother! I can watch this all day! Cheers! And thanks!
love seeing you make pizzas for some reason. Its cozy :)
Excellent as always! When will you release your end to end dough making process? Thank you!
Loving your vids Adam, very informational, entertaining and most of all your passion shines. atb
We have the same Passion . I learn a lot from your Videos. Thank you
Pizza Love🍕
Enjoying your content , thanks. From Ohio/USA
Adam, liked all your videos. All the best with your Chanel
loving the videos, cheers from Melbourne
Enjoying the videos! Thank you!
Oddly satisfying, this.
I just admire your work
I was so excited to see this video when i woke up. 🎉
I get such a rush watching this! Love it! 👍🍕🍕
Great set up. You are very talented and make it look easy! How do you cover the dome chimneys?
They stay in place all the time.
Look forward to seeing you live!!
Amazing videos man u should upload more often!
Travelling down from Nottingham in May to try this pizza! Can't wait.
Message to make sure I’m there
Will do closer to the day but we’re thinking of the 1st
Current cam angle is ok. I prefer the previous. Thanks for vid!
You should do a van tour. And talk about how you got started and why everything is arranged in the van the way it is. And how you got the van built.
He already did this in Chevy P10 truck video
@@ct6548 thanks
Hey Adam, I’m new to your channel but I’m loving the content. I’ve been making pizza for quite a few years, it got a bit more involved during lockdown when the takeaways were shut, I was making a few for friends and family on a Saturday but then it escalated, best service I did was 42 using a conventional oven in the space of 4 hours. I’m back at my day job as a gas engineer now but after watching your vids I’m soooo tempted to take a leap……
Sounds like you got bitten.. jump in man.
Love the angle
These are great videos
Would love a business like yours up here in Scotland
I finally bought a Gozney oven, I have 0 experience making pizza but I don't care I just want to experiment and enjoy freshly made food in my S1 dome.
Show us how the pizza looks once you pull it from the oven
Going live Tomorrow. Will don
Love your van and set up and you're passionate attitude towards your pizza. Would love to try one when you're in London or Kent Thanks London Lee 🏴
I love the guy asking for gluten free. If you are gluten free you know that it’s a common kitchen and impossible to make gluten free… I worked at a pizza place for a few years while going to school. The number of people asking for no gluten on a wheat crust was unreal.
My partner is gluten intolerant, not celiac. She would be absolutely fine having a gluten free pizza prepped in this kitchen. There's no harm in asking but I understand it's a massive faff for Adam to have to prep gf dough as well.
Can watch you make these all day.
Great content. Great looking pizza. Solid workflow. We need another camera angled down above where the pizza is boxed to get a better look at the satisfying leoparding of the crust.
Please take off the noise reduction on the audio. I’d prefer hearing the sounds of people and the environment. It makes me feel like I’m there. With the noise reduction it sounds muffled and just ruins the video 🙏🏽 - it could be your microphone too but there’s a clear difference from your previous vids
Yeah microphone is rubbish. I have a new camera and sound rig on the way.
I’ve watched a ton of your videos, My Wife and I want to Start up a Pizza Food truck soon, I have researched a bunch of different ovens and the Gozney seems to be the Right ones for us as well. Thanks for all of your Awesome Advice! Keep slapping that Dough!
Do like watching your videos. Spent 5 mins watching you cut cheese the other day :P
😏
Danke!
Hey. Thank you.
Aside from having more constant temperature, it must also be more practical to use two smaller gas ovens, as opposed to having to move pizzas around one larger oven, where the temperature is not the same everywhere on the cooking surface.
Can you do a video of your action when flip flopping the base please? Maybe with a slo-mo section?
Lol it’s called the clap technique
Every time he does it, it turns the dough a quarter turn
Another great video I really want my own pizza van
I love the klin with turntable..
Gozney should have a turntable
Does the wood give the pizza a different taste vs the gas? You mentioned you use wood at home, do you get a better taste?
It's interesting how the customers start queueing up after the first ones arrive. Quick question: Why cut your pizzas into four instead of six slices? Also, what camera do you use to record these beautiful videos? I particularly like the tracking option.
4 is cuts is all that’s needed. Pain to cut into 6 in a box. DJI Osmo 3
Did you tell us already how you got into pizza baking in the first place? Are you a chef, dough enthusiast, visit to Italy? would love to know - thanks for the video
Have you ever had a pizza rip and all sauce go over the stone mid service rush. And how do you go about getting it clean quickly as to not ruin more pizzas. Cheers
Hi love your set up 👍
Can I ask where you get your pizza box liners from please 🤔
Thanks
Oz
Any chance you can say ?
Can you share who completed the work for your dome installation in the van please? I am having difficulties in finding someone who would install a dome into my trailer; thanks!
You should go live as much as you can, make more revenue via superchat ,paypal ect. Awesome job man would love to have you around where i live usa. not so many pizza trucks. keep up the great work. ps new subscriber.
Love your setup. How much would you say you’ve spent to get that up and running … I’d love to do something similar
To build the truck with ovens was £58k there’s a lot more equipment on top of that though.
Nice Adam 👌
I’ve got an Ooni pizza oven which uses pellets and it’s a faff keeping it topped up and keeping the temperature. Would like to upgrade with the outdoor arc in the future 👌
Big upgrade for sure. So worth it.
amazing, a big fan from Uruguay!
How many pizzas do you make per day?
can you make a video sharing your dough recipe?!
Yes I can
LOL. I think if I made pizzas for a living I might make something else for dinner when I was at home :-)
Curtain and little roof thing looks alot better mate should make it a permanent thing man 👍🏻
I live in us. Question ? What size bottle and how long does it last during work day? Thanks like your video
Hey, Adam. I just started watching your videos.They are awesome. Do you have the exact model number of the oven that you use. I would like to buy two of them. Thx Morgan
Hey. They are Gozney Domes. If you are only ever thinking of running on gas then the Gozney Dome S1 is the same oven but does not have the dual fuel capabilities but it’s a Chunk cheaper. Here is an affiliate link for U.K. if that’s where you’re based and would like to use. tidd.ly/3uaPisS
you said „no other oven perfoms like that“. which others have you tested/worked with?
Really like the videos. My preference would be the older camera angle though
Yep going with that
What flour are you using on the prep board? Semolina? cornmeal? I’m loving the videos! Thanks!
What turning peel and and launching peel do you use? Also what size that way they clear the Neapolitan arches? Do you mind leaving a link? Thank you Adam, I enjoy the channel!
1) I assume you are using propane gas correct?
2) What size gas tank do you use?
3) If you were to run the gas continuously, how long would each tank last?
Tacky question, but everyone here in the States has a tip option when paying. Do you offer that option for your customers to tip you? Not customary in the UK correct? Thanks!
Nah I don’t.
If it says £20 on the menu then I expect to pay £20. Staff are paid by the company, not by tips. If my bill has a optional service charge added then I'll get them to remove it and will never go back.
Funny how lots of restaurants don't last 6 months let alone a year for that dirty trick. Clearly I'm not alone with that mindset.
How many days a week do you work? Do you always go to the same area to sell pizzas? Are there a lot of difference on sales where do you sell them? Is there a lot of different on days.. like sometimes you sell 80 pizzas and somedays more or less?
Really cool stuff you do. Keep on rocking!
Just found your vids and subbed the other day. Love watching the lunch rush! Just curious on why you don’t sell bottled/can drinks? Seems like it wouldn’t interfere with your service flow
I really love your videos! Question: why the ovens doesn’t get dark on top?
Great videos, I love this fly-on-the-wall style. It's clear that you intentionally make the pizzas slightly smaller and then stretch them to the size of your peel once they're on - but why is this? Why don't you just make them to the size of the peel initially? Interested to know the reason!
Great video, I really enjoy when you show a service (not sure why) out of all the gozney ovens if you were looking to upgrade from a roccbox which would you choose? I'm thinking Dome S1 as I only ever your gas.
Hey, amazing videos and work, keep posting more.
Can I ask what system You are using to take orders and payments? Thanks
Zettle system
'Kiln dried hardwood'. I don't think you need kiln dried with where the wood is sitting for months before you need it mate :p .
Always want the driest I can. Never know when I may need it.
Why isn't there a door on the oven? Wouldn't it be more economical?
What point of sale system do you use? Love watching you make pizza!
Zettle
I really enjoy these videos.
Love your videos...business. etc.. you show us everything. I do have a question. What happens when you have to go to the bathroom?? Thats gotta be rough
top G
Great videos, i personally liked the old camera angle better, maybe if youre ever gonna splurge you can buy another cam and set up both angles and make some cuts in the editing for a slightly more varied viewing experience... great videos either way!
I like both camera angles!
I really need one in malaysia…
"Sorry can't do it....There is gluten everywhere......"
Do you have a list of all the materials you have?
There’s so many boys and bobs. I’ll do a video to cover it all if I can .
Where did you bye the truck 🛻
Found it in Alabama. Was shipped and built in wales by Morgan’s classics
Unreal setup I am slowly getting there. But markets in ireland are a little rubbish.
I use sumup as a payment method.
And yeah, Gazebo for now until the business grows
WHat kind of accent do you have? It's very relaxing
Hertfordshire
I could do with some help please Adam,when I stretch my dough out to around 12” it keeps springing back to about 8” 😡
Love watching the videos great business you have. So, why does the gozney not come with a door? Is there a reason for it to be wide open? Just curious I am wanting to get one and trying decide which is best for me. Just an average family of three occasional pizza cooking.