Hey mate, what’s semolina flour do you use please?. Your pizzas look well tasty 🎉

Wow...which companies biscotto stone did you get? Love the vids BTW

Good job bro

Honesty. How refreshing.

When do they pay?

Hey man, how many GN1/4 gastronorms is your fridge?

Just brought one of these ovens thanks to you

Hey man hello , love your work

hey man - what pepperorni do you use?

Hi mate, can i sub for instant for active yeast?

I have a rockbox arriving in next week because of your videos. Amazing. Doing a great job. Congratulations.

Mate a great Video, new Subscriber

How many pies do you typically sell at the market?

dude, you even know the difference btw parmiggiano and grana... I am speechless

Think you can make a lot more money with two people, seems to be a lot of downtime on those ovens

Good for you bro! Great job. You're an inspiration.

Hi Man! You have such a great business going on here. You poped up on my feed and I.m now subscibed to you. Love your product and these 'day in the life' vids. Your Van is Cool. Love the Gozney ovens too. You certainly got it sorted. It;s given myself inspiration to do a similar thing. Im a chef wanting to earn my own money n start a Food truch bussiness. I want to do Flatbreads ( not quite pizz and not quite sandwich bar- Something in between. Want it to be Local fresh high quality ingredience and also offer pan cakes n crepes for sweet desserts. I want to trade in Plymouth city centre on a pitch with it. Do events too. Just need to get started lol. These videos have given us a drive to do it. Good luck with your business !!

Best video I've seen.. well done 👍

AMAZING production, how much profit do you make per pie? Like $5?

I shouldn't mind devouring some of them pizzas on a daily basis! If only you weren't so far away!

So very good to see a real professional workman/cook doing the real dream. Thank you so much for your posts. Really great stuff mate

Very very cool, man I wish I had this, my retirement plan! No worries, I live in south africa, no competition, but seriously mate, very impressive, you're a master

Who in the world was the geezer at 1:58:30 LOL holy hell.

How much $$ is a pizza from you? I’m from another country so I’m curious

Hi adam. how did you solve the power issue in your car?☺️

first non-italian I see to make a napolitan pizza dough exaclty the same way italians do. who thought you that?

*Super. What model is the oven? Thanks*

stretching like a pro, top

Adam - you are a tru master of your profession. You remind me a lot of this guy, Reg, when he was an unfounded master. kzbin.info/www/bejne/qZDXkHWdf5enea8si=NbOGrH4UEir9U_bU

Great vid keep em coming brother

Grate content! I hope that I will be able to afford for pizza oven and serve perfect pizza to my family. Greetings from Poland

Love these type of videos you do mate, also love watching the lives but these videos have the edge, very informative, I'm currently in process setting up my own pizza van, learning so much from you 🙌 Banging mate 🤟 #canadiantux 😂😂😂😂

What are the vendor fees like? Where we are, in Canada, it’s way higher for food vendors than artisans. Like a couple hundred for small markets, and upwards of a grand for larger ones.

You have your work flow down to a tee. It’s a joy to watch…..

Nah I like the over fermented dough nice and puffy for me 😁

I would like to get my self a Gozney oven, but they just won’t sell in Slovenia. So I have to buy Alfa or Ooni…

Adam, do you think its easier to launch the pizza from a 30cm peel than a 36cm? Pizza with 32cm for each of them.

Reatarded the dough 😂 class

Pizza peddlers yeah right dream makers ❤😊❤

Raw bacon is a rare sight as a topping, surprised it cooked so well in such a short period of time!

Thanks for the great episode. The weaker flour is dallagiovanna la napoletana, and what stronger flour do you use? Greetings from Poland :)

What fantastic vids. Just found this channel. Brilliant. What make are your peels....look the business

Should use cranberry sauce on the base 😋

I love this. To be honest, I did not think I would have watched it all, but it just shows you what thought done. I am all over this. The van I am looking at only has 540mm space in total. If I put two domes in the same way you have done at the bulkhead of the van. Do you think this will be a problem? I noticed you have more space around your ovens. Matt, Belfast. PS, I need to go to St Albans to try your pizza.

looking for a rough recipe for the mushroom white pizza you sometimes do Adam. portobellos, mozzarella, truffle oil, basil.. anything else? garlic? pecorino? your videos have got me into making proper pizza! thank you sir and best wishes.

Where can we get the garlic oil

Love videos lovely pizza 🍕

can i work with you this looks fun

You started with a RPMof 80 and than you up'd it to 130, would only using a RPM of 159 would be alright? i want to buy a new mixer because i have just been using the normal kenwood. There is currently a black friday sale and the Maxima MSM8 costs under 400€ which is the cheapest and most bang for your buck machine out there imo. The thing is it has a fixed rpm of 159!! is this a problem? I mean if i just use cold enough water maybe some ice cubes in the summer I should be alright I think Love the recipe Adam!!!