Hi Adam, could you please let us know how much gas are you using for a number of pizzas. I’m thinking of a similar setup as yours and would like to know the costs? Thanks
So on full blast a single Dome will use 500g propane per hour. I’m only ever running on full flame when heating up. They are on low flame to 2/3 most of the time so likely in the Roccbox range of gas usage of about 250-300g per hour. The van has 2x 11kg tanks that last me ages.
Ciao Adam, what did you exactly do at min 4:34 right after raising the flame, you grabbed the gozney wood loader and did something to the metal flame ring, I am curious if was just to put back the ring in place (sometimes mine moves to and I have to put it back) or if you put it in a way that would act as flame tamer Also is there diastatic malt in the dough and what %? Thank you!
Ahh I see you upgraded the ovens. Are you know longer using the other ones ?? And did you get a new food truck too?! I haven't seen a video from you in a long time. Much love from California
That's a badboy pizza, Adam! Pizza Napoletana (they need to give it a more unique name) is my favourite topping combo of all time. (Usually I don't have the basil on there as I think the oregano gives enough herby flavour, and a little garlic is lovely as well.) Nice one.
Hi Adam, I've got a couple of questions: Is that semola or flour, what you use? Why don't you use the peel from Gozney? Or what's the difference between the Gozney peel and the peel from GI Metal? Thanks and keep up the great job. Greetings from Germany
Mainly use the round headed peel as I can get the pizza more into the rear corners of the oven with more accuracy. It’s a little lighter too and I just love a round peel.
Perfect classic Neapolitan pizza, no inflated crust or crazy technique hipster BS. 10/10 Hats off!
Dude´s legit.
you make it look so easy!! thank you for sharing, great work.
More coming. Stay tuned
i'd love to see a video showing the truck build and everything you have in it
That could be arranged
Seconded! 👌
If you're not crsving a pizza after watching this then you must be blind! 🤤🤤🤤
great taste in food and great taste in music
what more can you ask for?
Do you use semolina at all when stretching the base ? Cheers
Hi Adam, could you please let us know how much gas are you using for a number of pizzas. I’m thinking of a similar setup as yours and would like to know the costs? Thanks
So on full blast a single Dome will use 500g propane per hour. I’m only ever running on full flame when heating up. They are on low flame to 2/3 most of the time so likely in the Roccbox range of gas usage of about 250-300g per hour. The van has 2x 11kg tanks that last me ages.
Thank you.
For a 24 hour dough, is a 6 hour bulk ferment and then 18 hour final proof of the dough balls a good split of the time?
Looks incredibly tasty. Like the leoparding on this one. WHat kind of olives did you use?
Ciao Adam, what did you exactly do at min 4:34 right after raising the flame, you grabbed the gozney wood loader and did something to the metal flame ring, I am curious if was just to put back the ring in place (sometimes mine moves to and I have to put it back) or if you put it in a way that would act as flame tamer
Also is there diastatic malt in the dough and what %?
Thank you!
I had previously knocked the gas metal ring cover a little and it wasn’t sitting flush.
No malt in my normal dough. I sometimes drop some in if I’m messing about with a Biga
Ahh I see you upgraded the ovens. Are you know longer using the other ones ?? And did you get a new food truck too?!
I haven't seen a video from you in a long time.
Much love from California
Yo. I retired the 3 wheeler a couple of years ago now. Had the Chevy on the road a year and a half now. Absolutely love it.
Enjoyed the vid thanks, what w rating is your flour ?
I blend flours one is w310 the other is w340
With Nas in the background.. love it
That's a badboy pizza, Adam! Pizza Napoletana (they need to give it a more unique name) is my favourite topping combo of all time. (Usually I don't have the basil on there as I think the oregano gives enough herby flavour, and a little garlic is lovely as well.) Nice one.
Garlic addition would be legit! 🤌🏻
I like the music bro
nice pizza and dope playlist
Looks so amazing!
May I ask how many grams of dough you would recommend for a 10” pizza? A small one for the Rocco?
❤
Great video mate. Love the set up
Thanks
Do you use propane or wood and what one would you prefer?
Looks great!
This one is definitely a favourite.
Hi Adam,
I've got a couple of questions: Is that semola or flour, what you use? Why don't you use the peel from Gozney? Or what's the difference between the Gozney peel and the peel from GI Metal? Thanks and keep up the great job. Greetings from Germany
Mainly use the round headed peel as I can get the pizza more into the rear corners of the oven with more accuracy. It’s a little lighter too and I just love a round peel.