Naughty Neapolitan Pizza Sandwich

[@ev0rn]

i just got into Neapolitan Pizza baking and i love your channel. Love those Gozney DOmes and i also ordered an Arc XL now. Keep your Channel up! Greets from Germany :)

[@StrayDogTheExposer]

I just got two of those Gozney Dome ovens delivered today! I'm starting my own pizza trailer. I've still never eaten a Neapolitan pizza yet, but that is going to change as soon as I'm done building this little pizza trailer. I even bought the tool for the peeled tomatoes to make sauce that you use in your sauce making video. I know how to make another type of good pizza sauce and dough, but I guess it's more of an American style pizza. I have also always used a regular home oven. I have always wanted to do Neapolitan pizza and I always wanted a brick oven and now I have two! I've been watching you and paying attention for a little while man. Thank you for all your videos. I've learned quit a bit and I am copying some of your setup you have there as I have fully invested in my own now. Maybe I'll create my own pizza channel as well. Just wanted to let you know that I'm in Carlsbad, New Mexico U.S.A. and your work has reached way over her and have motivate me to do the same. Thanks again. God bless.

[@Freethinker1983]

I'm glad I found you. I always struggled with homemade pizza from scratch. You've really up'd my pizza game. Thanks for the awesome content. Keep it up!

[@illletmyselfout.8516]

I made these the other day and used them for souvlaki amazing taste

[@dannycorsini]

Looks incredible!

[@millerbeer01]

Welcome to the van is normally a no, but since we know you 😂

[@Mohammed-xm5le]

That looks AMAZING Bro ❤

[@WWE2KUNIVERSEELITE]

DAMN. I WOULD BUY THREE OF THESE AND THIS WOULD GIVE ME A FOOD COMA.

[@peddlingpizza]

They are legit!

[@TheEnzochester]

Oh WOW!! Ok this looking amazing!! 🤩

[@jimhud407]

Mate that looks so good , would really do me good right about now ... legend

[@pizzababbo]

When the burrata came out I was done 🤤

[@funkymonkey038]

WOW, Boss! Now that's a Funky Sandwich! Nice !

[@Rectifier78]

Looking good. I would use half of a burrata as it is quite a strong flavour and cools the inside of the bread/pizza a lot and add some arugula and parmesan for a little more taste explosion. 🙂

[@Tyler_Mayhem]

Love the videos mate ❤

[@leehumphrey3750]

Daaammmmm that actually looks bloody tasty might have to fire up my Arc and make one over the weekend 🤩🔥

[@ScottishT]

That is class

[@patriciatatich3014]

All in on that one…looks so tasty!!!

[@peddlingpizza]

It was!

[@mjohns908]

That'd be great with some breaded chicken cutlets and some vodka sauce. 😂

[@FinezzaStreetFood]

Panouzzo, very nice

[@jessicamasterson4394]

Do you have a favorite brand for your cheeses on the Margherita? More for the grated cheese you put on after the sauce? And is it pecorino romano or parmesan pecorino? Thank you

[@lebking95]

please please please, if you can, make an italian steak and cheese sub with this, use cooked sliced steak, lettuce, tomato, mushrooms and mozzarella, maybe green peppers, and finish off with Italian salad dressing. its a bit of a process tho you need to make sure the mozz melts so it needs a par bake of the dough and THEN in again with the mozz, but man its so good. my favourite

[@peddlingpizza]

Sounds rad!

[@uhf-sk7bn]

Great vid! Thx!

[@erikslagter3231]

this would be banging with garlic butter

[@t2thex21]

This looks right up my street! I'm getting my Roccbox next week, is it possible to make this in that?

[@peddlingpizza]

Yeah definitely

[@t2thex21]

@@peddlingpizzaok great!.. any tips on stone temp and flame

[@RomanVarl]

You found liking for the calzone type I see 🙂

[@MadeByMartyn]

Do you dilute Pesto with EVO to get it to pour like that? I made this for lunch today with a left over dough ball from last night. Made a nice change for a lazy Saturday lunch.

[@peddlingpizza]

It’s a nut free pesto. Just basil, garlic, vegetarian pecorino, garlic, salt, black pepper & oil.

[@TiredMorgan]

Why do you always flip/twist/spin the peel mate? Is it a personal thing or something?

[@peddlingpizza]

Habit.

[@MogsDad1]

Hi. Black garlic you used-made your own or purchased it? Interested in having it. Thanks. Mark. 😊

[@peddlingpizza]

Purchased the black garlic 🧄bulbs and blitzed up with a little balsamic, salt, pepper & cream

[@MogsDad1]

@@peddlingpizza Ta

[@patriciatatich3014]

@@peddlingpizzaThank you….

[@gchomuk]

Fascinating. I've never had black garlic, but keen to try. How long would this last when refrigerated? Might whip up a gatch.

[@tradethewavecom]

I have two gozneys on order here in Ireland I plan on doing neopolitan and NY style pizza from a food truck. I just have a question for Adam, a gozney dome, kitted out with a mantle, what is the maximum size NY style pizza that can be made inside this oven? Could you stretch an 18'? Reason I'm asking is I'm thinking of doing neopolitan by the pie and NY by the slice, so 18' would offer a decent sized slice on display. TIA. Great work you're doing all round, very inspiring.

[@peddlingpizza]

The mouth opening of a Dome without the Neapolitan arch is 16.1”. Max size pizza Is about 15”.

[@tradethewavecom]

@peddlingpizza thanks so much for the response 👍

[@akhilesh5027]

Any reason you dont want to offer one or two variants of these on your menu? Doesnt seem like it would disrupt your flow or ingredients too much.

[@peddlingpizza]

Maybe one day.

[@akhilesh5027]

@@peddlingpizza No pressure I just am curious to understand what goes on in the thought process behind introducing new stuff 😀

[@pablorosales738]

Great video! What camera do you use?

[@peddlingpizza]

DJI osmo pocket 3

[@tomc9069]

Your channel is great! How do you keep your pizza stones so clean? The domes are well used in your business, yet the stones look spotless! Care to share any tips?? 💡

[@peddlingpizza]

Just make sure there is absolutely no excess flour used. Never flour the peel. The blackness on the stone is usually always too much flour when launching. It will burn and can make the pizza taste bitter.

[@tomc9069]

@@peddlingpizza Adam!! Great that you reply! 👍I am still very new at making pizzas and I have been using semolina flour when working my dough balls into pizzas. I am thinking of using a 50/50 mix of that and all purpose flour. What do you use? Thank you!!

[@peddlingpizza]

@@tomc9069 I use semolina rimacinata. A 50/50 mix works well.

[@Silberg83]

Which microphone are you using?:)

[@cindihuculak1964]

OMG! ❤

[@Kazerez]

Thank you man. A banging sandwich indeed!! Could you make a video and show us how to make the black garlic sauce,please?

[@ronolson5485]

I 2nd this request to show the black garlic please and thank you!

[@rowanmallon]

Can I be cheeky and ask where you got your olive oil pourer from as been looking for a while and your one is epic!

[@peddlingpizza]

It’s a Gi metal one. It was purchased as a gift from for me from the pizza show in London.

[@rowanmallon]

Thanks for the reply! Just added it to the Christmas list. Making a sourdough version of your dough recipe for tomorrow night using the Molino Dalla Giovanna flour which has given the pizza such a nice taste and chew compared to other flours I’ve used so thanks for the awesome videos! Also going to have to give that Pizza Sando a try as that looks legit tasty!

[@JamesBrockwell1]

Hey! I have a question.. before you had the van and just had the ape, how did you keep the toppings chilled all day without a power source?

[@peddlingpizza]

Cool boxes. In the U.K. we have a 4 hour rule. If your ingredients go above 8°c you have 4 hours to cook them or throw away. Trading windows are usually not much more than 4 hours anyway.

[@JamesBrockwell1]

@peddlingpizza thank you very much mate I really appreciate you replying. Love your videos!

[@nick_rollo]

How many pizzas a day did you sell when you first started? If you don't mind me asking.

[@peddlingpizza]

16-35 ish

[@jackdavis8786]

Wow that looks banging, why are you not selling these 😂.

[@Ashley1612]

Would you ever stick one of these on as a special?

[@peddlingpizza]

Maybe yeah

[@THCV4]

I wonder what the result would be in a home oven with a baking steel or stone

[@peddlingpizza]

Could be done but you need that mega hot air temp to get the rise on the dough.

[@krzysztofkrz221]

What chese available in supermarket i can use for pizza baked at home ?

[@peddlingpizza]

Most supermarkets sell decent enough fresh mozzarella nowadays. Just take it from the bag and good few house before you want to use it and cut and drain it.

[@gchomuk]

Don't buy shredded mozzarella. Shred it at home. Shredded mozzarella has weird additives that make it melt differently. I just by a block at the deli counter. It freezes well, too

[@Micko350]

Here in Australia I buy Grated Parmesan(it's like Powder) & Mozzarella Balls(which I just chop up) & they work fine. I also buy one called "Pizza Cheese" which the Kids like!

[@MyRosaria]

Hi lm new love your videos bye

[@dlawson87]

That looks mega! Will it ever be on the menu?

[@peddlingpizza]

Maybe

[@yungcraka_]

dont piss me offfffffffffffffffffff

[@peddlingpizza]

Ok

[@BarraCartel]

I’ve never had a tasty chicken pizza, I find them tasteless. Have you ever made a good chook pizza?

[@peddlingpizza]

I'm not a fan of chicken on a pizza either. I don't put it on pizza sorry.

[@delibakerytravel]

Look's Delicious!! I am heading to the airport for some Fantastic Pizza and Sandwiches. Thanks for sharing from Southern California.🌴

[@mikenelson1624]

✨🍕✨🥙✨👍

[@gabrielerauscher1820]

Idea: 1) Take the Pizzas from a Standard Pizzeria and make your creative/better Interpretation of Pizzas 2) Your Versions of some all time classic Pizzas 3) Pizzas around the world, beyond the Italian classics 4) Pizza with cheese in the crust 5) Pizza Competition with other KZbinrs 6) Baking in the Pizza oven 7) Pizza bread variations

[@Tyler_Mayhem]

That's just a calzone that isn't closed

[@peddlingpizza]

Yeah basically but with cold fillings.

[@NihilisticHedonism]

There's Aldi's one pound pizzas, then there's the Peddler's pizza. Which one do you tend to eat?

[@peddlingpizza]

For a company to sell a £1 pizza and make profit on it. The ingredients will be of the absolute lowest quality and standard.

[@kiboshkooks]

Ohhh the Italian die hards at it again over rated "it should have ricotta in it"

[@davewordsworth1251]

I like you. Please don't use words such as "naughty" and "cheeky" its so cringe!

[@peddlingpizza]

Any others? 😂

[@davewordsworth1251]

@@peddlingpizza pantys, gammon or woke