Classic Neapolitan Pizza Marinara in @Gozney Dome
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- Опубліковано 5 чер 2023
- Hey! So this is my Classic Peddling pizza Marinara. This has to be one of my favourite pizzas to bake in the @gozney Dome as the smell it gives off when cooking is amazing. A proper Neapolitan classic that’s so simple but actually very technical.
World be nice to have a walk around vídeo on your truck and equipment. Looks amazing!
"shitty papery outside of the garlic or whatever that's called" I have a feeling I could get along with this guy.
Looks truly simple and delicious thx for sharing Adam ,think would sprinkle a few crushed 🌶️ flakes on top for little zing ….😋
Looks so awesome. You’re an inspiration for a lot of people.
Masterful. Thank you.
I've just discovered your channel, and it's been a great education on proper pizza making. Just wondering what the wood is doing under the pizza ovens? Regards from Australia.
woww amazing !! so inspiring to open myself my own pizzaria
great video with the explanations of each step wish my dough was nice as yours
I Wish I'd still lived in the UK to come visit you.
I'm Neapolitan and your processes and pizzas look neat.
Love the vids Adam - I know you're slammed with pizza events, but a sick vid could be just a day in the life of the van? Come in setup, light, prep cook etc. Cheers for all the Pizza wisdom!!
My favorite pizza, put a fried egg over a slice and the runny yolk mixed with the sauce is delicious 🔥. I appreciate your constant instructions on handling the dough, turning….
Great teacher 🙏🔥
Beautiful! ❤
You have the exact same oven setup I was planning on doing for my build, but I chose two green. Would really like to see how you vented yours. Kudos!
Would love more details on your truck and the startup of your business.
My favorite pizza
Yes sir thats the one
Looks awesome Adam! Out of interest do you a link for the peel you use to launch your pizzas?
Great video
I love that peel
Would love to see a full van tour bro!! And conversion video??
Love that pizza. What type of scale and launching peel and turning peel do you use?
Beautiful bro ❤️🔥❤️🔥
Good stuff 👍 what kind flour you use thanks 😊
Hi Adam,
Really interesting video as always. Quick question: the "slamming" of the peel before launching, is there a reason for it? I noticed you do it everytime. Is it just out of habit or do you feel like it actually helps you launch?
Since your pizza always overfows a bit from the peel, I guess maybe it helps the overflowing part to catch on the stone ?
Looks great. What kind of van you have, producer?
Great Job 👌🏻… Do you mind sharing with us how do you call those papers they you put underneath the pizza on the to go box?
What is your target floor temp?
Pizza looks amazing!
Such a beautiful pizza! So many people keep the flame on high, and drop it to low when you launch the pizza. Interesting that you crank the fire after launching. Is this a modified technique that works since adding the arch?
I’ve always baked on a higher flame. I turn the oven down between pizza quite often.
Could you do a video of your dough making / mixing method (the 24 hour 61.5% hydration ). Great informative videos by the way!! Thanks
Will be coming very soon
@@peddlingpizza cheers bud - your videos are extremely helpful to our business too 👍👍👍
I can die happy now.
Smooth! A video of launching a pizza please
On it
Hi Adam, how important it is to have the second dome? Would you have managed with one?
Do you stretch the pizza once its on the peel just to get it bigger or for another reason?
What size is the peel you’re using? Round one looks easier to use. Thanks.
Was wondering do you work alone,,, im trying to start out a pizza business by myself..how do you take orders, make the pizza and bake it all by yourself and not fall behind on your orders ???.. how many pizza's are you able to do by yourself per day ?? Thanks for any help/information.. i enjoy your videos
that pizza looks tasty .. everything perfect .. apart from basil on top we don't put basil on Marinara a Napoli..
I only offer it as a fresh finish if a customer wants it. I would never cook basil on top of a Marinara.
Hey Adam, serious question.
I am considering a Gozney for home, I like cooking but I’m concerned given the weather how much use I’d get of one. I don’t have an area for permanent setup.
Would you go rocbox or go broke and get a dome ?
Hey Adam, thanks for the videos. Do you think you could get away with using just one oven or do you feel like two is absolutely necessary?
Depends on what pizza size and your goals. You can fit 2x9-10” pizza in a single dome but I bake 12” and that’s a challenge. If you want to be able to smash out up to 40+ per hour then 2 Domes are the way to go. Can’t go wrong with 2 Roccbox also though.
I want a buildout just like you!! 😮😮😮😮❤
Adam just curious - why do you prefer Pelati to the more popular San Marzano? Do you just buy them whole peeled then hand grind?
It’s all about just using a nice Tomato. Proper DoP San Marzano are over double the price and are not worth the extra.
Hi Adam, out of curiosity what is the max No of pizzas you’ve done in a day?
240 in just over 6 hours solo.
😲😲😲 that’s a lot to count for me. Well done 👍 you
with 2 ovens, how much do they contribute to the heat in the truck? do you have AC? if so does it help?
It’s wonderful in the winter and brutal in the summer. Would be the same kind of temp with one oven. Can get north of 60°c but I have airflow, fans and use a zerobreeze mk2 AC unit blowing cold air on me.
where you get the apron?
What is the white paper u put in the box? :)
12” wave pizza liners
The white mats in the Pizza Box, have link ?
They are 12” wave pizza liners
@@peddlingpizza Awesome thanks Adam!
where can i find that yellow metal spatula??
Packing room in pizza accessories
i doing version with onion, mushrooms and egs
What temp do you keep your pizza dough balls in your van so they don’t overproof while you’re working?
It's in the last video like he said
@@viktorkoning1442 its different. his plates keep it at 20c. my fridge will drop the temp too low and will cause cold spotting on the pizza. i wonder what i can do to keep it at 20c as well. last party i threw it over Neapolitan dough over proofed. still very delicious but hard to manage. i could just roll it again and develop some more gluten but then i would have to wait. maybe just buy a sep small fridge lol idk
@@gregorykarimian3813 i see, I'm experimenting with less yeast but you probably already know. It gives a larger window of time i guess. I think the reballing is the way to go. Personally I like to keep some balls in the fridge while the others are on the counter. Hope you'll find your solution mate
@@viktorkoning1442 yea i heard some people put less yeast or more gluten in their dough. i think i will try your method and put some in the fridge and try to time it
hello, just curious what till system you use?
iPad running Zettle
@@peddlingpizza thank you
Where do you store your gas?
Hi. Just to let you know we manufacture a rotating pizza oven for truck and a proper fridge flr doughball. If you need some information for your next mobile shop just let me know
I’m interested
There is a pizzaiolo in Naples who adds a pinch of black pepper to his marinara. Highly controversial, of course, but I think it works well. I do just a small turn of the pepper mill, from height, aiming for the center. It adds a surprising amount of depth.
Nice addition for sure.
Wery nice. Not parmizan?
ore -egg-in-O… this guy can make a pizza if he pulls up in your neighborhood you better line up
Razin ninja 🇲🇾 🇮🇹
No cheese on a pizza come on man really😅😅😅😅
This is the most authentic pizza there is dude.
Il explain: the dough has been fermented at least 24 hours and the gluten made it super super soft and full of air.
All ingredients are premium.
The thing with the fire over is that it burns at around 700-800 degree compare to regular oven that go to like 550.
With this very high temperature the dough is like light fluffy super soft because it takes only about 90 seconds to cook.
Look at the way he push trought the edges to keep air in crust. No stupid rolling pin.
This is not you cheap, solid american pizza hidden under tons of cheese to hide the crapness.
This is art and its super delicious. Try an authentic one.
I do not like the steel dome of the pizza oven!!!!! Cooks differently than brick
It really. I bake exactly the same in a larger brick wood oven.
No sir. So many mistakes
Brilliant. Have a wonderful day.
Love your channel make more vidios please the round pizza peel that you use to launch what is the dimensions??
Keep up the good work
Hi Adam, can you tell me how you manage 2 Domes at once? Like say you prep then launch one in, but it needs constantly monitoring so how do you go about using 2? Is there a method?. Kind regards 🫶
Yes this is what I'm most curious about! One pizza is already stressful enough 😅