My Neapolitan slap & bake

Рет қаралды 16,101

Күн бұрын

Пікірлер: 81

@RawAnaDude Ай бұрын

Adam, it is complitely your fault that I ordered Gozney Arc XL😉I fired it up today but tomorrow it is the momenth of truth. I think everything is going very nicely. Earlier I used biga as a starter but now I am going to test your room temperature fermentation pizza dough.

@jessicamasterson4394 Ай бұрын

Another great short! I will work on the pizza dough stretching with minimal overworking. Mastering the art of making pizza rounds is in itself an art! Thank you for showing us all.... I love that you do only one size, keeping it simple

@Mishkacat123 Ай бұрын

Thanks for this - been looking for the best way to make great pizza at home and this - along with the instructions on making the base are the best. It's very generous of you to share this info and looking forward to getting going! Now if only the wife would let me buy the oven you use!! Thanks for the content.

@estonian44 13 күн бұрын

20:25 i heared 1 chef said use wet towel (right size ofc) to learn that slap, i saw ssome of ur bike videos,,, u used different method there, i like that type of evolution

@funsizephil Ай бұрын

Always honest. Always generous. Always helping. There’s a reason you are the touchstone for many of us on our journeys into pizza. This was hugely informative. Thank you Adam.

@peddlingpizza Ай бұрын

Hey. Thank you. If there is anything you would like me to cover in future videos please let me know.

@funsizephil Ай бұрын

@@peddlingpizza Can we hear more about your journey? We know most of the origin story but maybe you can put this together in a video with old pics & clips? You Many of your followers (like me!) maybe are looking to start a pizza business, so maybe interspersing it with knowing what pit falls to avoid and what do’s & don’ts there are would be helpful. I’d also like to see a video on how you work with a Roccbox too, as my own experience of launching & turning is hit & miss in such a tight confined space. Thanks again.

@SheenaMackenzie-ol6tc Ай бұрын

came across your channel yesterday and have been binging, Love your vibe and what you do.

@peddlingpizza Ай бұрын

Hey. Welcome aboard!

@waytothewill Ай бұрын

I tested your dough (with the exactly same flour types) and it was an absolute banger. My guinea pig (my wife) said it was the best dough I have pulled off so far. Thank you mate!🍕

@peddlingpizza Ай бұрын

Niiice!

@jernashapaul4181 Ай бұрын

Appreciate all the knowledge you share so willingly

@gavcarroll2858 Ай бұрын

Double thumbs up for the wife sausage look

@ashlyavella850 Ай бұрын

Hello from FL USA! love this page. Walking around saying “it’s a banga” “it’s wicked” 😅

@campervanderlust Ай бұрын

Super useful video - great pace. Thank you

@peddlingpizza Ай бұрын

Glad it was helpful!

@bigpackrat Ай бұрын

Great info as always, thanks for sharing!

@Gooremusic Ай бұрын

Learned a lot from you will be opening our food truck soon We are working on our dough its getting there !!!

@MrMuddyhands Ай бұрын

Thank you for taking the time to share these skills.

@alechunt1628 Ай бұрын

Adam great video. Refresher for me. I have picked up bad habits and my crust wasnt the same as it used to be.

@carrieannsykes9215 Ай бұрын

Learnt a lot from this video, you're a good teacher 😊

@ktwice7481 Ай бұрын

Thanks so much ❤ cant wait for my gozney arc :) wife wants a fridge first but it will happen 😅 cant wait to peddle. Improving my dough everyweek with all your lessons 🙏

@Pabrick_Truel Ай бұрын

Thx for all ur content and sharing ur knowledge

@TheEnzochester Ай бұрын

Great information!! Thank you fantastic teacher 👍👍

@trevorm7013 Ай бұрын

“My wife doesn’t like too much sausage” mine doesn’t either. Must be a universal thing🤭

@WandererSLO Ай бұрын

Lmao😅

@markb1402 Ай бұрын

Its a wife thing, mine is the same. There was a time when she couldnt get enough 😂

@mgsteffensen Ай бұрын

LOL'd hard at that one 😂

@kylechapman710 Ай бұрын

👌👌👍👍to good. Great job

@mrteroo8953 Ай бұрын

Excellent video, thank you. More like this please?

@peddlingpizza Ай бұрын

Sure thing

@0rtmasta Ай бұрын

Wonderful tutorial always appreciated! Have a wonderful day.

@MrPhillips84 Ай бұрын

Class video Adam bought a Roccbox because of you and in the last 5 months Im nearly up to a 100 pies! right little oven so it is. Looking at rundown old Rice horse boxes now thinking of going mobile as a side gig I love it. Tried the slap method a few times and I was shite at it usually doing the DJ with pulling apart with knuckles but its slow, gonna make some dough tomorrow and try dial it in for Sunday. Definitely the way forward .

@IanDDalton Ай бұрын

Masterclass in one video, I am saving my pennies currently for a Gozney dome for the garden, but when it arrives, I will be pretty much following your dough recipe and technics to finally master thin crust pizza, I love the versatility of the Dome, as I love baking sourdough bread, so pizza night and bread baking night every Saturday :)

@ScottishT Ай бұрын

Was loving the tutorial, the sausage gag just appealed to my silly side 😉✌️

@amac231 Ай бұрын

I 100% agree that the twizzle is mandatory.

@silviomonteiro2010 Ай бұрын

Always help, Adam.....Congratulions

@RawAnaDude Ай бұрын

Absolutely great turorial video👌

@elcottei Ай бұрын

A gozney dome it will be a game changer mate, such a pizza forge 😂 great stuff Adam 🙌

@tonyfannon7336 Ай бұрын

Brilliant thanks

@MC-kd3yb Ай бұрын

Drink with every time Adam says uhhh. 🍻

@GrahamFrench247 Ай бұрын

Great tutorial!

@paulneenan2103 Ай бұрын

Excellent as always. Your dough is always looking so pillowy when you are taking it from dough box to opening on the counter. I use your recipe apart from using a mixer, but whilst tastes great isn’t quite as pillowy - does this relate flour? I use Caputo red.

@liamhallam9435 Ай бұрын

Best tutorial I’ve seen on slapping the dough and great video overall! What weight are your dough balls, and from there what size pizza do you usually make?

@peddlingpizza Ай бұрын

Balls are pretty much 268-272g. I serve up 12 inch pizza.

@vitobuffa480 Ай бұрын

Adam, always a joy to watch your video's. Just a quick question. How long should you wait if you've cold fermented your dough balls at 5 C for 24 hours and then placed them in a room with a temperature of 23 C before baking?

@countrycoopers Ай бұрын

Quick question around work flow. How do you manage orders when your at busy events? Do you cook pizzas to individual orders? If so, how do you manage having a long que when there is a mad lunch or dinner rush? Do you ever take phone or online orders at known slower events? Many thanks from your penal colony cousins in Australia.

@mousetrap1231 Ай бұрын

Adam, do you know what temp the flue gets to on a dome?

@gehadkertan604 Ай бұрын

Good video as always m8! Can you do a video about the cost of your pizzas and how much you sell them for?

@lcorreia Ай бұрын

Can you post the link to what you use to take the dough out of the proofing box?

@acefilnor Ай бұрын

Hi Adam! As always great video! 🙌 anw, may I ask what’s your opinion about sourdough pizza? Have you experiment to make it? I’m pretty curious about sourdough pizza, watch lots of videos, but haven’t get the answer about it as a beginner.. like the percentage, and all about it.. would love to see you make videos about sourdough pizza!! I love your pizza recipe, its amazing and easy to understand 🫶

@peddlingpizza Ай бұрын

Hey. So I’m not actually a fan of sourdough pizza. I like SD bread in a loaf but it adds a flavour I’m not a fan of in pizza. It’s also extremely difficult to get it just right with how much starter to use. Most SD pizza makers also cold ferment the dough which I am also not a fan of doing.

@acefilnor Ай бұрын

@@peddlingpizza ahh I see.. thank you so much!! 🙌 really appreciate it! I’ve tried your pizza dough recipe, not using the exact flour (cause it’s difficult to find the type of flour in my country) currently using just 00 flour available, and it’s pretty much a banger!! Always try to make it better everytime! I always can’t wait to see all the videos you made thoo, very useful and insightful for someone that really wants to make a banger pizza! Especially the tips and tricks! Thank you so much, Adam 🙌 keep it up!!

@maddmax350 Ай бұрын

Just giving g you the heads up. KZbin is unsuscribing veiwers. I was a subscriber up till yesterday I jumped on and seen sunscribe. I watched this video when it posted and tonight it said subscribe when i watched it again. I did not unsubscribe. Just heads up tomorrow.

@stinkybips Ай бұрын

Your comment came in to view and made me notice the "subscribe" button. What's happening youtube?

@rocky26951 Ай бұрын

Hi, where did you get your base spoon from please

@simon2k8 Ай бұрын

What are your thoughts on New York style pizzas? Watched a lot of your videos and don’t think I’ve ever seen you use any in your van. Have you ever used them and if so why not? Trying to gauge the difference between Neopolitan and NY style.

@estonian44 13 күн бұрын

ny style needs a bit longer bake and with those type of oven it's not easy to get 300C and 3-5minutes i think? also if u notice in his dough there are small "peace" maybe whole meal or rye, normally 10% is used to make the texture a bit similar to it... i myelf want to make hybrid between ny and neapolitan, i want the crunch of ny... but then i learned that crunch comes from reheating it... since there they sell it by slice so basically when italians "went" there by boat and wanted to make pizza they didnt have 00 flour so they used bread flour and so on... ny style was born?

@mikenelson1624 Ай бұрын

✨🍕✨

@throwsomenuggzonit7613 Ай бұрын

hey guys. where is adam located and what days is he working? i am looking to fly out and try the pizza. thanks!

@peddlingpizza Ай бұрын

Hello. I’m trading every Wednesday on St Albans market.

@roberttyler2861 Ай бұрын

Do you put the flame down? I find my base doesn’t cook enough but the sides get done like pretty quick

@peddlingpizza Ай бұрын

Turn up when I bake

@roberttyler2861 Ай бұрын

Well… sh1t..

@revlucm7301 Ай бұрын

“Slapping da base”

@Niceomi Ай бұрын

as a german i found and ate your english pizza..was delicious but the kick what makes a real pizza is missing ..here in germany too...best pizza i had was in italy tuscany, you do it similar

@jamiecoyne Ай бұрын

Do you only vend on Wednesday?

@peddlingpizza Ай бұрын

Pretty much yeah. And events

@jamiecoyne Ай бұрын

@@peddlingpizza I had a chance to see the S1 and the ARC and XL at a local retailer yesterday. They are really well made although online in videos and photos I had it in my head that the construction was ceramic - well it looks ceramic any way and a good job at that. In fact it's metal- not a bad thing it just surprised me. They also had the roccbox and Ooni. Clearly the Gozney was the stand out. I'm also considering the Everdure Kiln 2- I love the notion of the rotating stone.