How To Pizza EP. 04 | Make a Pizza with Adam Atkins (

[@gchomuk]

Adam is the GOAT.

[@mattfeakes8711]

I purchased a roccbox 6 weeks ago, did a fair few practice bakes, then did my first public service, took 60 doughs, sold 50, enjoyed the whole experience, doing the same gig next month, the pizza journey continues…… thanks for the inspiration Adam 👊🏻

[@roberttyler2861]

fair play

[@mattfeakes8711]

Adam Atkins pizza OG!!!

[@KevCampbell]

Adam is the reason I bought a Roccbox 😎 Loving this series as a way to build knowledge and confidence.

[@janclauder]

Same here :D

[@genestangel9674]

Charlotte, This video is EXACTLY what I needed. I made my first pizza using my new Dome, 3 days ago. The first went great. The 2nd was a mess: wouldn't release into the oven. And about 1/2 the toppings landed on the stone while I am holding a mangled pizza on my peel! It was a MESS! Watch your lesson, I see exactly what I didn't do! I'm now looking forward to my next go at pizza! Gene

[@postandfly]

This is a mastercalss, thanks!

[@JonathanKantor-mf5fs]

Adam is my hero

[@TommysTube]

such a funny chapter, thanks for what youre doing

[@mitchamus]

This was great- I picked up some good tips from Adam, and I’ve been making backyard pizza for 22 years… ‘Sizzle of Doom’ lol

[@janclauder]

That was a fun episode :D

[@erikjuarezdk2367]

I made Adam's dough at home with a 24 hour room temp fermentation. Out of many different recipes, it's the best for me so far 🙏

[@dinkyemg]

Same. Last two batches I've made have been with his recipe and it's absolutely brilliant. Love that he shares the whole process with temps and why he does what he does.

[@jackiewalsh6678]

I am in Florida where the temperature is about 96 degrees F and above. I keep my house temperature around 68-70 degrees F. I don't think I can do a 24 hour room temp fermentation correct? When should I put the dough in the fridge and at what point? I am very new at this. Thanks for any help!

[@dinkyemg]

@jackiewalsh6678 if you keep your house at 68, you can reduce the amount of yeast by a bit to get the 24hr fermentation. He has a chart on his video on how much yeast to use depending on your room temp for the 24 hour fermentation. If you use instant yeast instead of fresh yeast, just multiply the value by 0.33

[@DKTD23]

The 100grams of a higher W rated tipo 00 dough has worked out nicely, I agree it's one of the best for Neopolitan style.

[@DKTD23]

​@jackiewalsh6678 you definitely can, you want to use smaller amounts of yeast so that the fermentation process balances out. The warmer the room the faster your dough will fermentate. Start with 0.5-0.6 gram of dry yeast for that temp range. Maximum of 1 gram. You never need more than that for Adam's or Johnny DeFrancesco's excellent dough recipe for your temperature range.

[@simongoode7025]

One my fave love on the spectrum episodes

[@KirstyTansey]

❤‍🔥

[@Baldbbquk]

He's good isn't he! 😁

[@peddlingpizza]

He’s alright

[@Bay6Print]

Great video’s, all of them!!! And where do I get these aprons?

[@97tj9]

Is the oven wood fired?

[@OBZ-f7j]

Adam's channel is fantastic also. Welcome addition.

[@fulltimber]

Just goes to show that men are always the best at everything 🍕 🍕 🍕 🍕

[@jorisplessers8902]

Pelati just means your tomatoes are peeled (in italian)😶 It doesn't say what kind of tomatoes they are...

[@CsabaKissColorado]

This episode was a bit cheesy for me.

[@damianpoland5110]

All nice, but throwing dough on the ground was inappropriate😔 Cooking is fun, and great friend/family spent time with, but food is a gift from God, needs to be respected🙏 Other than that, great tutorial, thank you. Just the price of the oven is a bit on higher side, for me. Thank you and God Bless You All, and may the Holy Mary protects You 🙏☺️

[@jacobkummer2067]

lol

[@Krelian-ph8zs]

What a funny chapter. Adam is great an Charllote as well! :)

[@x52pbum77]

Where did you get the Gozney Aprons - Please post a link for that Apron!

[@masoudtorabi3661]

These are so fun! ❤