Calabrese Pizza | Thomas Straker | Gozney Roccbox

[@mikefaulhaber]

Nice work. A useful thing to consider is the *why* of choosing some toppings and whether or not to include them - or some of them - in the bake or post-bake.

[@maddoctor99]

Does everyone cook their Roccbox pizza at full-flame? I’ve started preheating with the full flame then turning the flame to its lowest setting (which doesn’t really seem THAT much lower than full) just before I put the pizza in. I found it a little more forgiving that way without cremating everything I try to bake.

[@kearneydjk]

I have turned it down just before I put a pizza in because it is more forgiving, and less chance you torch a section. I leave it on high and launch the pizzas just before the temp gauge hits the red. Recommend a turning peel and you can give a quarter turn every 10-15 seconds which greatly minimizes burning.

[@giangole]

As Soon as it gets to 400-425 I turn it to the minimum, smaller flame less likely to burn the outer crust, if temperature lowers I turn the gas up again. Especially if you are not practical is better, also if you don't have a turning peel, (I use a pair of tongues).

[@BluepenguinAu]

Once mine gets to 400c I turn it to medium and end up with much better pizzas.

[@LeonardPospichal]

Definitely more forgiving, but the dough probably won’t rise as well. Ideally you would use a turning peel so you can continuously rotate it while at full flame

[@_dakota_298]

I have never heard of putting yeast and salt after you make the dough .. that is interesting .

[@20111111jorg]

Had my Roccbox for two years now and love it. Nice video. Wish I could taste that dough as that's a lot of work and wondering if it makes that much difference? I just throw everything into a mixer, mix for 7 minutes, let it sit for about two hours and then into the refer (fridge) overnight. It makes for an incredible fluffy puffy and crisp dough every time with hardly any work. For reference I use cheap readily available (USA) Kingsford strong bread flour @ 69% hydration.

[@janjaap5532]

Letting it sit for a few days allows the dough to ferment slowly. That way the yeast doesn't only add air into the dough, but it breaks down the proteins a bit which creates new flavours and allows the dough to be more easily digestible!

[@SilentAttackTV]

I really like this approach to making pizza dough. Thanks :)

[@wottevva]

I need a Gozney in my life

[@jemmashome]

That pizza looks so so good! Thanks for sharing, much love from Singapore 💕

[@digitalcavalier]

Love the pizza and the crafty Tasty Business plug too.

[@mrwizzzard1663]

Thanks for this great video!! After taking the dough from the refrigerator do you let it get to room temp or do you immediately start forming the pizza?

[@efrainmendoza5223]

room temp always makes stretching easier.

[@Romafood]

he did a great video, i love pizza

[@mrnosy1]

Why all the hate in the comments? The pizza looks fantastic to me! No preferment which is interesting. I'm going to try this.

[@InsaneStryker777]

Pizza calabrese is my new favorite food. Mix the nduja sausage paste with the tomato sauce. Mozzarella, ricotta, parmesan. Topped with smoked andouille, prosciutto, minced Calabrian chilis. Make sure to use Calabrian basil and oregano, it’s more zesty. Olive oil drizzle. Anchovies and olives on the side. My girlfriend is part Calabrian. Their food is ridiculously good.

[@ra-vo1ky]

the dough turned out as my ideal i love bubbly dark spots like bread and thin center mmmmm nice

[@ThomasStraker]

The Roccbox rocks my world 🖤🤟

[@Hibs1991]

Did you rest the dough after taking it out the fridge?

[@esethegiant]

Where did you get the wooden board from?

[@gozney]

The wooden board is from a brand called Saun!

[@nicholasloverde5932]

Can you freeze these dough balls ?

[@simonng5837]

1. What is the room temperature and humidity in the room where this dough is made? 2. What's the fridge temperature as well? 3. What flour and brand was used?

[@alexpool4091]

Flour was caputo for pizza, and the room tem and humidity will difer everywhere so just try and make doughs, you'll get the catch and feeling over your hands with tine

[@davvo87]

What type of flour is used in this video!? Looks delicious!!!!

[@tony2shanks]

probably type 00

[@ChiIeboy]

You forgot to mention pulling dough balls out of the fridge and _waiting 1 to 2 hours before_ attempting to make the pizza. (Trying to press out cold dough balls is a futile exercise.)

[@victorpapillon1487]

Lay off the crack

[@ottaviadibenedetto187]

It’s in the printed recipe. He says to wait 30mins.

[@matgggg55]

This is the best realistic way to make great pizza dough. I’ve done a lot of other methods and they are a lot of annoying work and the pay off isn’t that great. Although I’d say add the yeast and salt in the beginning the extra ferment isn’t bad especially if u are gonna cook the pizza the same day you make the dough.

[@yskuzi]

Check out vito as well it helps great

[@AnnaLia120]

Can u show us how it cook from bottom of pizza please !!

[@chemseddinefennouche8419]

Thanks chef ..ibhave question plz ..if WE will go with 20 or 50 pizzas ! How WE CAN get the right weight yeast ..i had longtime wanna know that ..thank u

[@oliversmith3579]

1g of yeast is for 2 pizzas - half the whole recipe for 2 pizzas - half it all again for one pizza I.e 0.5g yeast one pizza

[@عبدالمنعمالسويدي-د6ح]

Thank you so much for your so nice teaching videos ❤

[@radarguian]

Is that the Gozney Dome in the background?

[@solomoe2]

Where do you get the bigger unit?

[@WMMT6_CBOYZ]

Ey ain he the guy that makes all things butter

[@jamesgriffin165]

Wheres that chopping board from?

[@gozney]

@Saun_Uk

[@mczac3733]

where can i get this oven?

[@davidhandel5894]

so, what's that pizza slicer called

[@ranjitpatel496]

Thank you from UK 🇬🇧

[@lousekoya1803]

Even if that crispy sound at the end was added , still a great video !

[@titos9157]

Anyone know the name of the song starting around 4:10?

[@davvo87]

Is it okay to use the Roccbox indoors?

[@gozney]

Roccbox is an outdoors only certified product so we are unable to advise on its use indoors.

[@Jooolse]

@@gozney "We are unable to advise on its use indoors, but still, we are able to advertise its use indoors"

[@jordy46682]

​@@JooolseThey have a professional, industrial extractor... Don't be that guy 😉

[@Jooolse]

@@jordy46682 If you can't appreciate the irony of posting an add showing the indoors use of the product while advising not to use it indoors ...

[@MGA19a]

Looks good but I’m wondering… only 60% hydration is enough ?

[@callebooi123]

Where can you buy the slicer? :O

[@gozney]

The Pizza Rocker is available on our US site, and will be launching in other countries very soon!

[@callebooi123]

@@gozney ❤

[@callebooi123]

@@gozney Will u be able to buy it in EU before xmas?

[@iTzTiMeToJuMp]

What were the names of the songs used?

[@guyeshel9316]

What's the difference between Neapolitan and this one? Looks exactly the same

[@Universe3-e7r]

It's neaplitan pizza with nduja which is a calabrese product. A good mix...

[@Romafood]

great video, i love pizza👋🇮🇹

[@rootavaress]

There's no doubt that is look delicious, but what if I want to do all at the same time, I mean start to finish at the same day because I've got some guessts waiting to eat like children? Can you help me with a new recipie?

[@jtris01]

6 months later but maybe you're still looking for the answer 😂. I would just use more yeast, and do 30mins-1hr of autolyse instead. If you have a standmixer, put it in for 6-8 minutes or until the gluten fully develops. Let it rest in the fridge for an hour or until ready. Won't br the same but will get you good results for a few hours

[@rootavaress]

Thank you so much@@jtris01

[@jtris01]

@@rootavaress Oh yeah forgot, you have to rest after kneading, then preshape, then into the fridge.

[@dantedias4064]

Fantastic !

[@kuringmundo]

interesting music at 3:20. if you know..

[@aroccoification]

Do I need to cover my entire table with cheese for this to come out properly?

[@corbindavies1089]

Wow that actually looks quite original

[@emjbee101]

I tried this and that amount of yeast is too much to go past 24hrs CT. After about 32hrs the dough balls had grown too much. After 48hrs the dough balls had started to lose their shape and needed re-balling, but IMO had over-fermented by then, so weren’t that great.

[@ThomasKello]

No problems here. Did you remember to put it in the refrigerator? 😃

[@emjbee101]

@@ThomasKello yeah, my instant yeast must have been pretty potent.

[@hyahthadon4879]

He used fresh yeast , not instant yeast. Which might be the problem with yours

[@hyahthadon4879]

Fresh yeast has a longer activation period I believe

[@Shitgotmegeekin]

@@hyahthadon4879 1:40

[@Maleantillo]

blend the pizza up, mix it with butter for Pizza Calabrese Butter

[@guycalabrese4040]

Complimenti!

[@mrpagi9784]

we need him in the bear season 3, for real

[@singularfilms9839]

🙌🏼 good work

[@cookwithsadiamansoor4252]

Brother your video is very informative interesting your new subscriber from Pakistan

[@michaelcunnigham787]

ur pizza cutter is almost a medieval weapon hahaha

[@lukehunter9296]

Wow fantastic ❤

[@gozney]

Thanks!

[@simonhall5377]

A thing of beauty

[@WillSavage]

Thomas I gotta ask, is that a black dial Rolex explorer you're rocking there?

[@kvast13]

Think this would be even better if topped off with some hot honey to add some sweet nodes to the flavour combo 😁

[@mattm3729]

Hot honey?!!? 😂

[@midcitygym]

superb

[@cooking-basket]

It looks delicious💕

[@jseden1]

Fantastic Tom

[@gozney]

Many thanks!

[@JungleUTFR]

Beaut ❤🇮🇹

[@stfntssn]

Thomas Straker of butter fame

[@bushnoh]

Nice to see Jay from Inbetweeners turning his hand to pizzas

[@BenjaminBenson25]

Welcome back to all things buttah

[@Mohdalsad]

I like this great channel ❤️🌹

[@АннаМитраки]

Калабрийская пицца!

[@jhowardsupporter]

Looks delicious 🥰

[@mdahlin66]

You said not to blend the tomatoes but to hand-crush them. Why?

[@yskuzi]

Seeds gets crushed giving the sauce a bitter taste and losing color

[@AngelInTheDesert]

How much active dry yeast for 500g of flour at 63-65% hydration? 24 hr cold ferment

[@amarebatam2516]

Very impress

[@rickbarlow2338]

Great work

[@ridethespiral1219]

WHERE IS JOE?

[@WinrichNaujoks]

So really you and I can't buy the commerical style mozzarella anywhere.

[@rory-hughes]

Nice little tasty business plug there.

[@baxterenrife]

is he indoors?

[@gozney]

We have commercial extraction in our filming studio. Roccbox is recommended for outdoor use only.

[@CS-amegmondo]

How can keep your weight limit?

[@KingMinosxxvi]

Im getting a breville

[@michaelcunnigham787]

is a beautyful tool

[@ugoaxel7878]

Nooo he burned the basil and pancetta... Please don't do that put your basil in your sauce and it's almost 900° oven it would burn the pancetta

[@mattm3729]

Props on not wearing those gross latex gloves when kneading the dough that makes the dough have a tinge of plasticy taste

[@domufflegere]

he didn't show the bottom

[@Jooolse]

Burnt...

[@seanreitman8712]

Brb lemme just take 72 hours to make a personal pan pizza

[@rubo1964]

realistically hardly anyone has time to stretch and fold every 30min.I prefer Italian poolish style.Easy and still comes out airy and delicious without all time consuming folding

[@thomasschafer7268]

Yes. And 1800€ for the hipster ofen.🤪🤪🤪

[@godsu]

That pizza looks amazing

[@garethreid133]

Tasty Business

[@stevehhall3385]

Oh Hell Yeah

[@ktuluflux]

Wow looks like joe burrow has a cool hobby

[@KingMinosxxvi]

where the F am I gonna get these things

[@CHEVYCAMARO4GEN]

More like Dragon Pizza a la pizza

[@kyleodgers553]

🍕👍🏻

[@joestockton7016]

The thumbnail image looks like a pizza from the upside down.

[@salvatoregiglio4427]

im from Calabria ! and we would Never put Parmiggiano on a pizza ! maybe if at all grated cheese , Pecorino ( sheeps hard cheese ) , just maybe

[@TheOlesb]

You wouldn't put pancetta on either. That's northern Italy as well, right? Looks tasty though 😉

[@Universe3-e7r]

E chi se ne frega

[@cowtipping90]

Ha fatto un impasto migliore del 70% dei pizzaioli italiani.

[@wotdafck]

You can clearly see he knows what he is doing. He called it "pizza calabrese" because of the nduja he never said this is how they do pizza in Calabria. And then again is a pizza lol put whatever you want on it.

[@Mayohappyup]

*sees the ring* damn it

[@diegoportentoso5507]

Ponele queso querido..............................,👀

[@Burgwyn]

Nothing Calabrian about this

[@jsanford01]

this is the most hipster way to make a pizza dough

[@losingitrush]

The most hipster way to make pizza dough is with a sourdough starter 😏

[@alexferentinos]

or: he's doing dough properly as they would in the napoli area, where pizza was created and perfected.

[@dooza]

this is literally super common when making dough 💀

[@ricardozaras8596]

You mean italian way, right?

[@cloud6074]

No

[@yashvakil160]

All things buttah

[@randallmiller2017]

So was that just a 90 second cook on those raw meats?

[@einfussganger]

Neither pancetta nor nduja need to be cooked before eating. They are smoked/cured meats.

[@ripptorr]

That is WAAY too much yeas for one or two days of proofing. Maybe for couple of hous of proofing it'll be fine

[@anhduydangkhuc9834]

butter guy

[@amarebatam2516]

Only the mozzarella look like very commercial,all the rest is very impress

[@mtizzm]

My Pizza got cold waiting for all these ads:(