You're the reason I just bought a turning peel (for my lil' old ooni though 🙈), Adam. Keep it up, man, you're such an inspiration and drive for us pizza lovers. All the love from Amsterdam!
Hey Adam. I just want to give you a sincere thanks for teaching me how to make pizza in the Roccbox. I have totally copied your techniques, from making dough, to using a turning peel. You make it look easy my friend!!!! Thanks for taking the time to put these videos together and help us aspiring pizza aficionados.
Thanks for explaining those nuances of using the Roccbox Adam! It's helpful to know that the base tends to overcook when you're at full heat, and to hear what you're thinking about getting that even cook all the way around the pie.
Hey Adam, watched all your videos since the beginning! Worked at an Italian restaurant back in the States and fell in love with making pizzas. Came across with one of your videos cooking pizzas on a roccbox and I was inspired. Bought one myself and sent it over here in the Philippines ( this is where I want to sell authentic Neapolitan pizzas on the streets ) I’ve been testing out different kinds of flours, tomatoes, cheese, you know ingredients that I can easily have access here in the Philippines. I’m pretty nervous on starting the business but I know i just have to do it. Right now, I plan on selling 30 pizzas a day, 3x a week. Mostly on weekends. I was just wondering when you started with this setup, with 1 roccbox, how many pizzas were you doing on a daily ? I’m just not sure if 30 pizzas a day will be too much starting out. Keep doing your thing man!
How does the roccobox maintain temperature and how good is it for a small catering pizza? I've heard it needs about a 5-minute interval between baking pizzas to reach the optimal temperature and can bake around 12 pizzas per hour? I'm not sure how accurate that is, I'm interested in your experiences. How many pizzas did you typically bake on a pizza bike with 1 roccobox, and later with 2 roccoboxes? Thank you, and I have great respect for the work you do!
Discovered you this week and have been watching your latest stuff, decided to go check out the old videos and this one is really helpful - exactly what I was looking for. I am curious though, how long do the gas tanks last you usually? I know you have 2 in the van but back then I see you have 1 small one. Would they last you a few hours with the oven on constantly? Loving the videos dude, all the best. Richie from Ireland
@@peddlingpizza Legend for getting back. Thanks for the insight. Got a pizza oven for christmas (wood pellets, nothing major) but have been hooked since. Great to see you make this into a business of yours. Learning so much from stretching the dough to how you check when its baking.
I'm interested in the first peel, the one yoy use to put the pizza in the over with the rectangular head. I cannot find a short hand metal one for my kitchen. Thanks!
Adr G Burgos hey hey. So that’s the Roccbox placement peel that comes with the oven. They are also available from Gozney’s website. It’s an amazing professional grade launching peel. Here’s a link to all the accessories. tidd.ly/ce786aa5
Hey Adam! :) Awesome videos as I've just come across you and now desperately trying to find some time to make a trip to St Albans to eat some of your pizzas! A more technical question (potentially difficult for you to answer given your association/love with RB) I saw your comment recently on a Ardore vs RB pizza oven "test" (I agree the tests didn't run correctly with too much variance) but what are your thoughts on that the Ardore with Saputo stones would theoretically be "better" than the RB right? Especially for how you use it too? I mean no worries about base overcooking, minimal heat loss in between pizzas for stone recovery (I saw a test from Serious Eats that waiting time between pizzas on RB is around 5 mins) Side flame rather than back meaning less active work turning - more time to put in another pizza as well as reducing burning from a large single source flame... I've narrowed it down to those 2 based on quite a lot of hours of reading :) as desperately need a home pizza oven!!! (as should everyone!) Lastly, I saw you've actually modified your RB's on your little van? Did you do anything more (upgrade stone etc...) then just welding the half moon lip on? I assume that's for easier launching? Thanks in advance for your help!
Jordan Cox I honestly cannot compare the two as I’ve never used the Ardore. But I have baked over 13 thousand pizzas in my Roccbox’s so know they are built to last. The serious eats thing is totally wrong as I regularly bake pizza after pizza with no stone temp loss. My rbs are standard apart from a regulator change to run cheaper propane rather than patio gas. I believe the Roccbox is safer as it has a silicone outer that is safe to touch and is far more insulated inside. Only time will tell if they have the build quality of a Gozney product.
@@peddlingpizza that likely puts the length at 29.5" based on their website's description of the Azzurra Line Stainless steel perforated 8" pizza peel.
fab lan no. Owned and used a few Uuni but not used the pro. The Roccbox is in a completely different class compared to the rest. Build quality and innovation goes far beyond the competition.
@@peddlingpizza Where do you get your cheese from for the pizza the only reason I was thinking of the pro was because of the size of it Got no insulation unlike the roccbox
Thank you for sharing such great videos and information. Watching your videos made me learn a lot. I bought a Roccbox two days ago and now I am learning how to use it. Could I ask another question? What is the length of the head in this Gi metal?(Contains the total length of the head)
This pizza wasn’t sold. It’s just a video to show how I use a turning peel. Don’t worry I have a mobile handwash and maintain very high hygiene standards.
You're the reason I just bought a turning peel (for my lil' old ooni though 🙈), Adam. Keep it up, man, you're such an inspiration and drive for us pizza lovers. All the love from Amsterdam!
Damn! I came back to this as I am struggling with the turning in my XL. You make it look so easy.
This one was a very long time ago. ill do a dedicated video om spinning pizza in gozney ovens soon.
Thank you for the video Adam. It keeps on giving years later. Much appreciated. What a great journey you've been on.
Hey Adam. I just want to give you a sincere thanks for teaching me how to make pizza in the Roccbox. I have totally copied your techniques, from making dough, to using a turning peel. You make it look easy my friend!!!! Thanks for taking the time to put these videos together and help us aspiring pizza aficionados.
BucStart yo! More than welcome.
Thanks for explaining those nuances of using the Roccbox Adam! It's helpful to know that the base tends to overcook when you're at full heat, and to hear what you're thinking about getting that even cook all the way around the pie.
Sono italiano (della Campania) e devo farti i complimenti. Sei bravo come pizzaiolo e come fornaio
that was gorgeous mate, well done!
That pizza looks amazing mate, cheers for the tips!
Hey Adam, watched all your videos since the beginning! Worked at an Italian restaurant back in the States and fell in love with making pizzas. Came across with one of your videos cooking pizzas on a roccbox and I was inspired. Bought one myself and sent it over here in the Philippines ( this is where I want to sell authentic Neapolitan pizzas on the streets )
I’ve been testing out different kinds of flours, tomatoes, cheese, you know ingredients that I can easily have access here in the Philippines. I’m pretty nervous on starting the business but I know i just have to do it.
Right now, I plan on selling 30 pizzas a day, 3x a week. Mostly on weekends. I was just wondering when you started with this setup, with 1 roccbox, how many pizzas were you doing on a daily ? I’m just not sure if 30 pizzas a day will be too much starting out.
Keep doing your thing man!
Thats amazing, youre good!
Hi Adam do you have any videos wuth the 3 wheeler? love to see rhe set up
How does the roccobox maintain temperature and how good is it for a small catering pizza? I've heard it needs about a 5-minute interval between baking pizzas to reach the optimal temperature and can bake around 12 pizzas per hour? I'm not sure how accurate that is, I'm interested in your experiences. How many pizzas did you typically bake on a pizza bike with 1 roccobox, and later with 2 roccoboxes? Thank you, and I have great respect for the work you do!
Discovered you this week and have been watching your latest stuff, decided to go check out the old videos and this one is really helpful - exactly what I was looking for. I am curious though, how long do the gas tanks last you usually? I know you have 2 in the van but back then I see you have 1 small one. Would they last you a few hours with the oven on constantly? Loving the videos dude, all the best.
Richie from Ireland
A roccbox will use about 300g propane per hourS. I would either have a 3.9 or a 6kg propane tank so with a 6kg I could run for a good 20 hours
@@peddlingpizza Legend for getting back. Thanks for the insight. Got a pizza oven for christmas (wood pellets, nothing major) but have been hooked since. Great to see you make this into a business of yours. Learning so much from stretching the dough to how you check when its baking.
👍🏻👍🏻
I'm interested in the first peel, the one yoy use to put the pizza in the over with the rectangular head. I cannot find a short hand metal one for my kitchen. Thanks!
Adr G Burgos hey hey. So that’s the Roccbox placement peel that comes with the oven. They are also available from Gozney’s website. It’s an amazing professional grade launching peel. Here’s a link to all the accessories. tidd.ly/ce786aa5
Good Job !
very cool.
This guy knows how to cook a pizza
Hey Adam! :) Awesome videos as I've just come across you and now desperately trying to find some time to make a trip to St Albans to eat some of your pizzas!
A more technical question (potentially difficult for you to answer given your association/love with RB)
I saw your comment recently on a Ardore vs RB pizza oven "test" (I agree the tests didn't run correctly with too much variance) but what are your thoughts on that the Ardore with Saputo stones would theoretically be "better" than the RB right? Especially for how you use it too?
I mean no worries about base overcooking, minimal heat loss in between pizzas for stone recovery (I saw a test from Serious Eats that waiting time between pizzas on RB is around 5 mins)
Side flame rather than back meaning less active work turning - more time to put in another pizza as well as reducing burning from a large single source flame...
I've narrowed it down to those 2 based on quite a lot of hours of reading :) as desperately need a home pizza oven!!! (as should everyone!)
Lastly, I saw you've actually modified your RB's on your little van? Did you do anything more (upgrade stone etc...) then just welding the half moon lip on? I assume that's for easier launching?
Thanks in advance for your help!
Jordan Cox I honestly cannot compare the two as I’ve never used the Ardore. But I have baked over 13 thousand pizzas in my Roccbox’s so know they are built to last. The serious eats thing is totally wrong as I regularly bake pizza after pizza with no stone temp loss. My rbs are standard apart from a regulator change to run cheaper propane rather than patio gas. I believe the Roccbox is safer as it has a silicone outer that is safe to touch and is far more insulated inside. Only time will tell if they have the build quality of a Gozney product.
Jordan Cox half moon lip was my idea and helps me when running both ovens to be able to take a pizza our whilst turning the other.
What size is the flat end. Looks like 10” ?
👍👍👍😋
Where did you get your wooden boards to put the pizza on?
what is the handle length of your 8" peel? thanks
A Mayer dunno. The whole peel is about 90cm
@@peddlingpizza that likely puts the length at 29.5" based on their website's description of the Azzurra Line Stainless steel perforated 8" pizza peel.
A Mayer I actually cut this down from a longer 120cm version.
Did you make the wooden box where you press out the dough balls?
Kris Peerali yo! It was a wooden pastry board I got on EBay that a friend customised for me.
super smart
Yummy
What's the diameter of that m turning peel
xel356 this one is 20cm
Adam,
What diameter peel do you use?
Chad Matejcek hey. It’s 8inch head peel
Have you ever used the uuni pro
fab lan no. Owned and used a few Uuni but not used the pro. The Roccbox is in a completely different class compared to the rest. Build quality and innovation goes far beyond the competition.
@@peddlingpizza
Where do you get your cheese from for the pizza the only reason I was thinking of the pro was because of the size of it
Got no insulation unlike
the roccbox
fab lan It’s not the size of your oven it’s how you use it. 😉. Cheese is latteria sorrentina fior di latte.
How long does a gas bottle last you when you're working
fab lan oven will use 250g-300g propane per hour.
How am i ever gonna learn that bro?
450 c right man
Adam,
I have the same peel for my roccbox, did you grind/taper the edge on yours?
Minark hey. Nah it’s just worn from use.
If I get what you’re saying, yes this happens sometimes. Although not bad enough to affect using it at all
Could you tell me what is the Gi metal turning peel Head dimension 6.75"、8"、9"、10" ？
黃阿鎮 20cm head
Thank you for sharing such great videos and information. Watching your videos made me learn a lot.
I bought a Roccbox two days ago and now I am learning how to use it.
Could I ask another question? What is the length of the head in this Gi metal?(Contains the total length of the head)
Hey what happened? Don’t you do this anymore?
Love from Leo yes I do.
Ugh! He moved the bike and continued on to make the pizza without washing his hands!
This pizza wasn’t sold. It’s just a video to show how I use a turning peel. Don’t worry I have a mobile handwash and maintain very high hygiene standards.
950 degrees isn't good enough for you Karen ?