Making Neapolitan style pizza in Roccbox by Gozney with me Adam Atkins

Yo! So here is a little bit of what I will be putting up on this channel. Mostly it will be pizza making stuff using Roccbox by Gozney. Leave a message with anything you would like me to do. Here’s the link to Gozney KZbin for the dough and other bits.
• How to make pizza from...
Intro
Artwork, Animation & Editing by Bob Wright
www.pencilwright.com/
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[@monkeydust77]

Hey Adam. I’ve been cooking with my uuni for 2 years and can’t stop thinking about pizza and having my own pizza van. I’ve just stumbled across your videos and it has poured fuel on the fire. Great to see someone with so much passion. Great stuff mate. Great stuff. And great crust!!!! I’m in Wales so I won’t be on your turf if I do take the plunge!!

[@ucme73]

Amazing 🍕 also, congratulations on cleanliness and organization. Top! From 🇮🇹

[@jeffreysmarr613]

You, my man, are a pro. Thanks for so generosity sharing.

[@antonep4721]

Such a great idea love it

[@krom357]

awesome job and thanks for the tricks of the trade video. please make more of your set up and tips on operating your business.

[@kliCali]

Really cool set up mate ! Good on ya

[@swoiwode]

Great presentation, thank you.

[@salvatorei73]

I'm from Naples, pizza looks great!!!!

[@fidelmontoya]

Good job, Adam!

[@MrJRattlesnake]

Super looking Pizza.... would defo drop by for a one or two..lol ... hello from Ireland ☺

[@jakehallas3289]

Great video!

[@dannyboyz4200]

great video good stuff

[@lelaburnett4197]

I've been following you for quite some time now. Your pizza's always look amazing. What kind of dough cabinet is that you use?

[@DavidRyanTaylor]

Can you tell me about your dough cabinet? Is it cooled to a certain temp? Powered? Thanks so much - it has been awesome to see you grow and flourish! Love the new van!

[@jennyuwi]

Hi Adam. Thanks for helping everybody here trying to create such wonderful pizzas as you. I have a question: if i want to do a fermentation about 72 hours with the fridge how would i do that? Making the dough and let it go for 1 hour at roomtemp. than balling and 72hours at about 4degrees (?) In the fridge and after that 2 hours at roomtemp. before baking in the oven? Thanks for your help👍😀

[@GHOLT81]

Thanks Adam. What deli would you recommend for the cheese/pepperoni? Thanks again!

[@miguelgandia5491]

Hello Adam, I really like your videos and also follow you on Instagram! I own a Roccbox for over a year in my home in Puerto Rico and is amazing. Where did you find the stainless steel platform in front of the oven?

[@dominicgorham9508]

Pizza looks 👌 where do you get the dough scraper picker upper thing? I’ve got one but wooden end and doesn’t flex. Much appreciated if you have the time to reply

[@danielpradomagic]

Hey Adam, thank you so much for this video! Thank you for your generosity! I live in Brazil and own a Roccbox, and it's probably the single best piece of equipment I own! hahaha I'm still on the learning curve of the opening of the dough and sometimes I have raw pieces of dough after finishing the pizza. I think your tips on flipping the dough twice and pressing it may help. I should try on the next baking. Cheers! Daniel

Olá Daniel! Cara, quero muito um desses. Você mesmo trouxe ou importou? Se puder me ajudar com as informações, agradeço muito! Abraço e boas pizzas!!!

[@danielpradomagic]

@ Oi Arany, tudo bem? Cara, eu mandei pra uma amiga na Suiça e ela me trouxe quando veio pra cá. Amigona, devo dizer! hahahaha Se quiser me escrever um email, te conto minha experiência e te dou umas dicas importantes caso queira comprar um. Meu endereço é [e-mail]. Abraços!

@@danielpradomagic Muito obrigado pela ajuda! Vou mandar um e-mail com certeza!. Tenho um irmão que mora em Londres e estou pensando em pedir para ele trazer. ;-)

[@georgespiropoulos4892]

Hi, love what you do...could I ask what kind of dough cabinet your'e using there? cheers

[@bhuvidya]

awsm

[@amazingmax30]

hi do you have your Roccbox running at full throttle all the time or with how much temp you bake the pizza?

[@henrycastle1]

Thank you.

[@Madgitty2]

looks great, what is the weight of the dough and what size does that make

[@serkansalah1883]

Hello Adam ! Nice videos you have here and also on gozney channel... I kinda envy your street food business to be honest :) Gozney doesn’t make delivery to my country so i am going with ooni products. Ok so i have couple of questions if you please to answer : -whats the weight of your doughballs? -your doughballs looks very ‘relaxed’ , how long do you rest them? 48hrs? 72hrs? thank you, best regards...

[@Sai-wf8pz]

serkan salah Link to his dough vid is in the description box below. All info is in that video

[@samoborbeno1462]

How does the roccobox maintain temperature and how good is it for a small catering pizza? I've heard it needs about a 5-minute interval between baking pizzas to reach the optimal temperature and can bake around 12 pizzas per hour? I'm not sure how accurate that is, I'm interested in your experiences. How many pizzas did you typically bake on a pizza bike with 1 roccobox, and later with 2 roccoboxes? Thank you, and I have great respect for the work you do!

[@cherylheughins6907]

What are the metal half circle pieces on the front of your oven?

[@chefsalimgafayri]

Hi bro! Great video,! Do you keep the knob all the way up full flame or just above mid way up?

[@peddlingpizza]

Salim Gafayri always full blast when pizza in oven.

[@peddlingpizza]

twowheelin pabo depends. If I’m hammering out the pizza then generally stays on full blast. There’s a sweet spot of about 25 per hour per oven so if you are going slower then you may need to turn to low now and then so the oven doesn’t get too hot.

[@MarcDumont]

What kind of mantel do you use? Is it useful...I guess once you try it you can't run without it :-)

[@Mouratidis]

nice dough cabinet.Where i can find one?

[@markdagostino4891]

Why aren’t you making new videos man, great content!

[@antonep4721]

Were u get dough bins nice video

[@jimbo27378]

Adam .Enjoy your instructive videos . in the interest of full disclosure i own A Koda . 😄 2 questions mate 1) you put flour on top of dough ball before removing from dough box then it appears you carefully lift & flip top side down onto more flour. Did I miss something ? 2) you & most other pro s make pizza on counter then final stretch on peel. Whats wrong with putting ball directly to peel & BTW hailing from Montreal Canada

[@peddlingpizza]

A pizza base will stick fast to a metal peel. It’s always best to slide or scoop onto a clean launching peel. This way you can work clean and fast and with less flour on the underside of pizza which will then not burn at high temp.

[@jimbo27378]

@@peddlingpizza thks for the quick reply. im using a wood peel which i lightly dust . i dont have a turning peel yet or a metal peel . Waiting on Santa 😄

[@ghsidrybkuc]

Hey man! I want to build myself a wooden pizza countertop with sides like you have. Do you have dimensions and type of wood tell me?

[@joseperez8695]

yes

[@timraasch5383]

I wish I could find your steam pan holder here in the US. What is the name brand please?

[@peek-ka-boom6017]

What pizza peel do you use?

[@roccosdough]

Awesome video, thank you! How do I order those stands you have in front of the Roccbox, awesome accessory..

[@peddlingpizza]

You don’t sorry. They are my design and custom to my van and set up.

[@roccosdough]

@@peddlingpizza Ah ok thanks

[@Ionic457]

Tons of places out there that do them.. Google should help you out with one in your area.

[@ducrogers302]

How many grams is each dough ball when you first formed them? And how long did you let it rise before cooking?

[@Jack01010]

For neapolitan pizza u can do from 250 to 280 grams, it depends on the radius of your oven. For the maturation, it depends. How much yeast do you put in your dough? how much water? Do you use the fridge? What temp do you have at home? 23 °C? 25 °C?

[@hOrr9r]

Hey Adam, did all your utensils, ingredients etc fit into your threewheeler, or did you have to go with a secondary car for transport? I am highly considering doing something similar here in Germany.

[@peddlingpizza]

Everything went in it. I could carry enough produce for 270 pizza plus all tools, gazebo, tables the lot. It was extremely well planned.

[@stephengreen9720]

Hi mate, is there a uk supplier for latteria sorrentina? Thanks

[@peddlingpizza]

stephen green salvo 1968 Ltd

[@amcdonal86VT]

How hot do you keep the ovens?

[@peddlingpizza]

Driving Force just hot enough. I don’t know exact temps as I never look at dials

[@betterthanayard]

Hi Adam, are you please able to divulge what cheese you are using? It doesn't look like the one you used to use, or is it the same one given a quick pulse/blend?

[@peddlingpizza]

Cheese or sauce?

[@betterthanayard]

@@peddlingpizza sorry, I meant the cheese. Is it the A Di Maria julienne given a quick blend? If it's a secret I understand!

[@peddlingpizza]

betterthanayard latteria sorrentina fior di latte. I hand cut from 300g balls

[@betterthanayard]

@@peddlingpizza Hand cut - impressive! Thanks. Might have to give Sorrentina a try!

[@tuyetcarr2626]

@Peddling Pizza - where can I buy this delicious mozzarella cheese? I live in the UK as well.

[@whatscookin8269]

Hi adam what do i need to do to get a trading licence. Im in bath and thinking of copying your model.

[@peddlingpizza]

john martin speak to your council

[@sad19911]

How much gas bottle is enough? What kind of flour do you use?

[@peddlingpizza]

Сергей Сад I’ve used 3.9kg to 13kg propane. Flour is Dallagiavanna la napoletana

[@sad19911]

@@peddlingpizza Thanks for the answer! Good luck! 🎉

[@almave80]

Hello. Nice video. What temp is your oven? 400°c? And wich is your hydro? 60%? Thank you so much !

[@peddlingpizza]

almave80 yo! Usually run around 430-470c and dough ranges from 60-62. This was 61%

[@almave80]

@@peddlingpizza thanks Adam! Have a nice weekend!

[@James888JJ]

What size are the dough balls? 250g?

[@peddlingpizza]

In roccbox I used to run 250g ish

[@twan413]

Great review!!where can I find the extension for the on my roccbox?

[@peddlingpizza]

twan 41 hopefully an official one coming soon from Gozney.

[@twan413]

@@peddlingpizza I'm sorry Adam but I was talking about the stainless steel extension on the front of the pizza oven I'm looking to get one for my roccbox I was wondering where can i find those?

[@peddlingpizza]

twan 41 these are not available yet. Gozney are working on an official ledge which will hopefully be coming soon.

[@twan413]

@@peddlingpizza Thank you so much sir ,and keep that great content coming 💪

[@garethrooney1124]

Adam.. HELP . I have been holding off on a pizza oven because I can never bloody decide between the Ooni pro and a the Roccbox... I love the results the roc box gets and the size and ease of use .. and I almost bought one. Then I look at the Ooni pro and see people using the wood and getting amazing results and the versatility off it . I cant decide .. HELP a guy out here .. I know you use yours in a commercial setting and your results are amazing .. BUT .. if you were me and it was just for home use .. Which would you go for Thanks G

[@peddlingpizza]

Gareth Rooney Roccbox 100%. Build quality is far far far greater.

[@garethrooney1124]

@@peddlingpizza thanks Adam .. u ever used wood in it ?

[@peddlingpizza]

Gareth Rooney yeah man. I have 4 Roccbox ovens. Wood fired steak is epic and I’ve cooked half a spatchcock chicken on wood. The wood burner is better suited to lower temps as you have to have really good kiln dried wood to get to pizza temps. I once owned an Uuni by the way and after just a couple of uses it had blown rivets and a warped floor. Also they are extremely dirty and unsafe to touch. I caught my arm on the flue once and lost some skin..

[@garethrooney1124]

@@peddlingpizza thanks again think I am going to finally pull the plug on the Roccbox .. as much as I love pizza .. seeing all the woodfired steaks ribs , and veg etc on the Ooni pro had me swinging that way (despite always wanting the Roccbox ) think you've just sold me the Roccbox

[@peddlingpizza]

Gareth Rooney awesome. You very rarely see people complaining or selling a Roccbox. Mine have seen thousands of pizza and abuse and still work like new.

[@demarcusshipman6537]

How profitable are you, what could one expect to earn from such a business?

[@peddlingpizza]

DeMarcus Shipman many ££

[@demarcusshipman6537]

Peddling Pizza Peddling Pizza $30k -$40k a year or $80k-$100k a year? I’m not trying to know exactly what your personal business makes but I do want to get an idea of what people actually earn!