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Пікірлер
@user-ev1so3lq3c 3 сағат бұрын
❤❤❤❤❤❤
@musicalcrime3856 8 сағат бұрын
Why you doing the one eyed bullshit on your thumbnail?
@chrisspringer 8 сағат бұрын
Final shot in the old studio! 🥲
@hazemm440 9 сағат бұрын
Extremely annoying music. And I don’t know why the set up instructions, which should be as clear as possible, are displayed in the darkest room they could find - where the instructions are not being articulated. Please redo all these instructions
@DKTD23 9 сағат бұрын
Why the last recipe ever from the Gozney kitchen? Keeps these going!
@emmgeevideo 5 сағат бұрын
Gozney is a marketing machine. There will be many more videos.
@FNFfullnelsonfilms 10 сағат бұрын
His name was Dom DiMarco.
@cogybear 12 сағат бұрын
Alan partridge would like to be friends with you
@davidkvincent 13 сағат бұрын
These videos are great. Some feedback for the editor: please mellow out those transition/chapter summaries! They are quite loud and agressive 🥴
@cheeze_pizza 16 сағат бұрын
Pizzaman420 in da house!!!! SPG 4 life!
@IvanUKBBApproachUA 16 сағат бұрын
Cheers👍🏻 thx for receipt 👍🏻 Greetings from Ukraine 🇺🇦
@jovanlee1876 16 сағат бұрын
Come on.
@Stefan.Zimmermann 19 сағат бұрын
no wood fire, no good pizza oven. you could at least have made something with pellets that is aromatic.
@FLAME-BASTER 21 сағат бұрын
YES 🔥
@FLAME-BASTER 22 сағат бұрын
🔥
@FLAME-BASTER 22 сағат бұрын
👀🔥❤
@FLAME-BASTER 22 сағат бұрын
Yes bro🔥🔥
@TheFerret8 Күн бұрын
Got mine today! Got some great stuff in it. Great introduction too and I completely agree how social it is getting the pizza oven out
@adamburke4139 Күн бұрын
After the 45 minute fermentation. If i choose to put in the refrigerator, how long does it need, before its ready to make pizza ? Also can i freeze after being in the refrigerator ?
@bablub1337 Күн бұрын
nice dude. nice butter. cool style.
@Krelian-ph8zs 2 күн бұрын
I have been watching some videos of this oven and im every video I have watched that is too hard to burnt the pizza. I am about to order my Arc XL to have fun !
@Frankwek21 2 күн бұрын
What no Poolish? Come on.
@Milesboy86 2 күн бұрын
You missed a key part of removing the dough ball from the proofing tray and making sure it’s covered in flour.
@DraftDodger69420 2 күн бұрын
Anyone know what the benefit to portioning them before the fridge as opposed to bulk fermenting it in the fridge? The relaxed gluten is negated by the reball that happens 6 hours before making the pizza.
@tessemi 2 күн бұрын
this guy surprisingly doesnt look like the amount of butter he eats.
@traktorworks3200 2 күн бұрын
absolutely geat vid.... excellent presentation...simple clear instructions.....very knowledgeable and informative. it really doesnt get any better.
@sebiontour0073 3 күн бұрын
Cool 😎
@SIFUSAYSRELAX 3 күн бұрын
Who is the brother making the pizza?
@MellowMalte Күн бұрын
@phewpies from Atlanta
@SIFUSAYSRELAX 10 сағат бұрын
@@MellowMalte appreciate you.
@alternativewanderer 3 күн бұрын
you have a partial "thin gordon" vibe to you ngl
@kickarone 4 күн бұрын
Can´t wait to get my hands on one
@bryanisraw 4 күн бұрын
Are there any plans for a scale or a rocker blade with a solid blade (without the holes for your hand)? I have the Dome and the pro peel, love them both!
@DarrenChen 4 күн бұрын
I never got a ratio from my mom, because she always estimated it. This recipe is so good! Thank you!
@ClaySwagSanders 4 күн бұрын
No semolina? It wouldn't stick at all if you were to sprinkle some on the peel before throwing the dough on.
@My_Handle_Was_Stolen 4 күн бұрын
The crust is literally burned and inedible, lol.
@vadimmakhnychev6877 4 күн бұрын
what if I have an oven without this ability to create steam there like you did?
@em8498 5 күн бұрын
bravo maestro.. some can do it some cant..
@Scatterpattern 5 күн бұрын
Shout out to the editor, this was slick.
@mallelatejashwini4472 5 күн бұрын
Is it only for outdoors?
@GaiusArtanis 5 күн бұрын
Just use a volume measurement for the yeast. The weed scale is not necessary
@deanpierce6357 5 күн бұрын
I would not eat her pizzas or dough. Anyone who makes dough with jewelry on is a nasty cook or chef. PLEASE TAKE YOUR RINGS OFF. "NASTY NASTY NASTY AND GROSS!!!
@muhammad_zaman1990 5 күн бұрын
Nice that you guys covered error correction
@calvinbrown1995 6 күн бұрын
It's burnt.😮😮
@Glucosetito 6 күн бұрын
Grilled pizza yummers
@Vacaverde787 6 күн бұрын
Se ve deliciosa!!!
@sebiontour0073 6 күн бұрын
Very cool 😎
@RandomCrap 6 күн бұрын
I have made some pizzas and they turned okay but I never could solve the issue of the crust being not airy and light. It comes bready like with some air pockets. So I suppose I will have to leave it to proof much longer (even tho I usually give about 4h at least to proof)
@Hix066 6 күн бұрын
Send me some boxes and il do some proper ASMR vids for you guys
@Hix066 6 күн бұрын
Wow, wirh this level of burnery I too could become an ambassador for @gozney
@nicolasmts3264 6 күн бұрын
Nice and burnt mate
@manfromwuhan714 6 күн бұрын
Burnt it
@RhonansRush 6 күн бұрын
Question for Fengs Q&A. What’s the best flour to use for a 3 day fermentation dough going for a leopard crust? Thanks
@leopardcrust 5 күн бұрын
Hey! For a 3-day ferment, you want something with enough protein (13%+ protein or W290+) so it can elegantly last the long ferment - I don't have a single favourite flour because I like changing it up and tasting the difference in flavours. :) Getting spots on your crust is about developing enough air in the dough. The blisters are little air pockets that inflate and char in the oven so nailing the ferment is key! You want to ferment the dough to point where there's enough air in it, but not letting it go so long that the gluten becomes weak. Hope this helps!
@RhonansRush 5 күн бұрын
@@leopardcrust wow! You’re a super star. Thankyou!!