Peddling Pizza at St Albans Market | Gozney

[@owenappleton7916]

The nicest and most helpful member of the Gozney / Roccbox user community, great to see him in action. He's always giving people tips and encouragement. Gozney, you guys should appoint him as your Stealth Marketing Manager! Certainly part of convincing me to go for a Roccbox. Good that you highlight him and hope I do get to St Albans sometime!

[@MisfitSince85]

I agree!

[@jcmendoza7086]

I second that!

[@MrLANDUAK]

Also bought the Roccbox because of his videos

[@cheeeesto]

@@MrLANDUAK me too

[@CurtisAhoPhotography]

Just bought one and his videos definitely influenced me!

[@be-oh-bee]

Yesss! There it is, the video we were waiting for. Adam in full glory. Very cool!

[@WorkingInahanDiaries]

This is inspiring and i thought of changing my job too and just sell pizza, i love and enjoy the most.

[@sirtblairjr]

Hey there, I love this channel. The different videos and people. But, realllly love the pizzas videos. It's very inspiring and great learning. Thank you, Please keep the channel make great continue inspiring videos.

[@bencomins4886]

Hi love the set up! Love your videos! I was wondering what your set up cost?? And where you bought it from??

[@BLR1GBattlemaster]

Nice. A great business idea too. Pizza is generally the highest margin food item in the restaurant industry. Couple this with low overhead (no retail location) and low fuss of the Rocboxx, and you have a winner. I wonder what he's clearing every year doing this at the Farmer's Markets.

[@tikitakatiki]

330K GBP

[@GuyCruls]

very slick set-up, bravo!

[@johnhaley7227]

Always great reading guidance from Adam in the community. Pizza Leg end.

[@howdoo880]

Fancy seeing you here 😂

[@johnhaley7227]

how doo I’m not lying it’s changed my life.

[@howdoo880]

You sure someone else didn't help you a little? 🤔😋

[@johnhaley7227]

Ok ok. You’ve changed my life but I reckon I’d have stumbled upon it at some point.

[@jello022170]

Con grats my friend, I will get one of these here in Montreal,quebec. Take care

[@adirem01]

flabbergasted! Nice 2 c u being proud of what u do. Thats what makes it special. The setup is mindblowing! Very, very well done. I'm jealous...:)

[@jello022170]

Wow great vid and congrats my friend Take care from Montréal, Québec Canada

[@mcculleys3780]

That Ape is gorgeous! Do you remember the brand of the folding table you had in this setup? I'd love to find one of those. Thanks!

[@wahreomcwario3154]

Great video, Adam. Been watching since the Uuni days.

[@kim621100]

Great !! I am going to use a Rock Box for my Miami food truck !!

[@mikeandroi2698]

Awsome video and I hope GOZNEY has compensated you properly. You really seem genuine and by exstension give legitimacy to the Roccobox. Im trying to decide between the Ooni Koda and Rocco box (rocco is 2x the price of the koda) and this video is really making me think hard about Roccobox

[@peddlingpizza]

Mike Androi. With the Roccbox you get a decent pro grade launching peel and add the fact you get a wood burner and the build quality is fr superior it’s a no brainier. Remember the oven is not just for pizza. The extra height inside the oven and larger rolling flame opens up a bigger world of cooking.

[@anti-ethniccleansing465]

@@peddlingpizza You actually can’t cook as much in it as you can with an Ooni with a door on it.

[@peddlingpizza]

@@anti-ethniccleansing465 hahaha. One of the funniest things I’ve heard in a while.

[@anti-ethniccleansing465]

@@peddlingpizza Not sure why you find that to be funny, because it’s true. I have a Roccbox myself, but the one thing that saddens me about it compared to an Ooni with a door on it is that I can’t cook some of the things that you can in the Ooni, like certain breads and stuff.

[@peddlingpizza]

@@anti-ethniccleansing465 try a Dome. Nothing comes close.

[@Marco-bh9im]

Dear Gozney, I just got the roccbox and loving it, however, where can I buy the perch/platform @1:53 in this video? Thank you

[@technov1king]

This is just awesome! I think the winter time may be a little slow, but how is the business.. I read some comments about people having the same dream. I have also dreamt a litte about it. But the setup is really nice.

[@juliogonzalez1217]

Love it!!! #PoweredByGozney!!!

[@hom296]

Adam...400-450 Celsiusr ...right? (not fahrenheit). You must keep it on full blast!

[@robertofabijancic8729]

Amazing i love neapolitan style

[@yxcvmk]

Baking one pizza after another: I would think that the stone gets too cold? Does the stone require time between pizzas to reheat the mass of the stone?

[@TheGabrielberki]

with the roccbox, once the oven has been brought up to temp, you can pretty much bake pizzas with minimal time in between, something like 2 minutes should suffice.

[@tikitakatiki]

@@TheGabrielberki trust its much lesser than that!

[@thegardenpizzeria]

Immense set up 😎👌🏻

[@giuseppe_bufalo]

I see you used them in an enclosed space while in the instruction it says operate at least 1.5m away from say structure. is it safe to do that because I have a similar if not better situation on my balcony and I was wondering if I should do that. ? Thank you.

[@Nupilot]

Hello Adam and all of your subscribers. I'm writing to ask for advice on replacing the stone in my Roccbox. Tonight, while getting ready to cook, my husband dropped my oven and broke the stone. I can't find anywhere on the Gozney site that talks about a replacement. I've found the Saputo Biscotto stone but can't find any reviews. Any help is appreciated!

[@gozney]

Hey, please email [e-mail] who will be able to help!

[@peddlingpizza]

Awesome video Gozney!

[@simonobrien9750]

Great vid guys. The setup seems so lean, lightweight and mobile. I was just wondering about the custom shelves at the mouth of the ovens, what is this helping with? Also how much gas you go through during a shift. Cheers.

[@peddlingpizza]

Simon O'Brien the ledges are custom for my van and enable me when baking two pizza at a time to take a pizza almost fully put of the oven whilst finishing the other one.

[@peddlingpizza]

Simon O'Brien also one Roccbox will use about 250-300g propane per hour on full blast. They are very frugal on gas.

[@simonobrien9750]

@@peddlingpizza Hi, thanks for coming back to me. I'm really am surprised about the gas usage, I expected them to be really thirsty. I can see why you chose them for a mobile pizza business. Thanks again.

[@jelly8594]

@@peddlingpizza you seem like a great guy! Happy for your success! Well done🙂 I often see the pizzas in these smaller ovens getting too dark to quick. Everybody is talking about the leopards but in essence the really black burnt starch is the unhealthiest thing one can eat. So my question for you as a very experienced user: can you, if you tried, manage the blackness to a more healthy brownness?

[@changezichangezi7241]

Beautiful

[@kaudjar]

I know this was a while ago but it relates to my situation just now. Would you say a gazebo is a worthwhile way to start a pizza business? Ive been looking for trailers for months and thry all have issues, so im thinking of gojng down the gazebo route. Thanks

[@estonian44]

do u remember, this guy started out with bicycle and "trailer" ... for him... whatever u can afford do it, and have patience, let ur business buy u your dream, ("now" he imported chevrolet p10? and fully cusotmized it, about 53k pound?) he made bike work, u can make work whatever u want bro. do u want?

[@swoiwode]

Where can one get that front of the oven shelf extension? Seems like a great idea.

[@richardsunday1612]

looks like a custom build, desk legs from B&Q maybe and a friends to weld on the lip ?

[@pididi4840]

class pizza

[@marcoromano77]

May I ask you where do you work with this little food truck ? Is it in US? If yes Wich part? Thank you in advance

[@peddlingpizza]

UK. 20 Mille north of London

[@fawazhajhamad]

What kind of dough you use is it biga?! Or sourdough!?

[@peddlingpizza]

Straight up direct

[@thenomadpizza]

Hello, im trying to start a small business just like yours, do you use the stone that came with the oven or you upgraded to another one ? Thanks and I really love your work

[@thenomadpizza]

Also have you try the new ooni 16 ? Would that be a better oven for an small business like yours ? Thank you very much.

[@peddlingpizza]

Original stones

[@peddlingpizza]

@@thenomadpizza no Roccbox is far far superior

[@forsaken7161]

@@peddlingpizza why

[@peddlingpizza]

@@forsaken7161 many reasons. Thicker stone, better stronger flame, more insulation, looks far better, lasts longer, uses less gas.

[@soon8484]

Could i asked how much pizza can you make per hour? With tese 2 oven.

[@shaycarroll8490]

Around 120 coz he said 1 takes 30 to 60 sec 60 for 2 pizza

[@soon8484]

@@shaycarroll8490 thanks

[@anti-ethniccleansing465]

@@soon8484 I don’t know where “Mummy” was getting his information… I saw “peddling pizza” write in a different thread that he averages 45 pizzas an hour, cooking each pizza in 1.3 minutes. 120 pizzas?? Lol.

[@jeffreysmarr613]

Where did you get that shelf?

[@DdDd-zo2ll]

That blows uuni out of the water!!

[@peddlingpizza]

Mike Hoancho they sure do.

[@chrisah1]

Vito Iacopelli had many more problems with the ooni 16 in his review than roccbox too! It's clear that if these can be used professionally, should be fine for home.

[@MartinYang]

my dream job

[@pushpenderkheriboora3675]

Hello my friend... can you please give me training of pizza making online because I want to start my pizza restaurants business

[@peddlingpizza]

pushpender kheriboora not something I offer sorry.

[@marcoromano77]

I can give you lessons if you still need it;)

[@estonian44]

is it Piaggio Ape?

[@Pvilchez1188]

How much do you reckon the man makes in a day after costs?

[@peddlingpizza]

Enough.

[@foolcellsorryfuelcellmirag4835]

I see you use gas why not wood? Is there much of a difference in taste compared to gas rather than using wood?

[@peddlingpizza]

Fool cell sorry Fuel Cell Mirage no difference in flavour at all and the gas is constant and cleaner

[@blaslamagni]

Great video. Do the prices in the beginning have the pound symbol and they cost 5/6 units or they cost 15/16?

[@peddlingpizza]

Blas Lamagni hey. Yeah that a £ symbol. My prices range from £5-£8

[@blaslamagni]

@@peddlingpizza Thanks for the answer, congratulations for your new Piaggio setup. Keep going.

[@altekameraden6279]

On valide ...est ce que on peut faire du pain & brioches francais avec l appareil SVP , ( Mr Pierre ville de Saint-Germain-en-Laye France )

[@eddiebirch2067]

Are you still peddling pizza Adam ?

[@StanderdSolution]

Yes

[@johnhaver1264]

It’s this or pizza party. Haven’t decided still doing my research

[@kirschak1]

pizza party ardore

[@petephillips107]

Who is the music by ? NIce.

[@peddlingpizza]

Pete Phillips no idea

[@ambrogiofogar]

congratulations but you should have ironed the truck curtains 3:07

[@Byrnzi360]

I don’t know if I’d want to be driving that when a squirrel runs across the road.

[@peddlingpizza]

Byron MacGreggor it’s actually very agile.

[@danceswithbadgers4024]

Dont care how agile the squirrel is, he's gonna be a topping tomorrow

[@kikiricocho]

can u share the recipe

[@estonian44]

click links, and u get those ;)

[@DanielDjFoZZiFoster]

music? :D

[@hviii7452]

Ice background music

[@paulmarecki8639]

Don't that thing tip over?

[@peddlingpizza]

Nah.

[@roheljuarez7456]

Tiene que controlar la parte del fondo para que no queme porque a ningún niño le gusta pizza quemada

[@luca-rf4kp]

La vera pizza ITALIANA è fatta con forno a legna non con il gas CANELA

[@estonian44]

those italian immigrants who went to NY and america and started making pizza, did they do Fake italian pizza? nobody claims they make Real Traditional Italian pizza, nobody claimed that

[@yxcvmk]

Baking one pizza after another: I would think that the stone gets too cold? Does the stone require time between pizzas to reheat the mass of the stone?

[@pavelstoikov3780]

500 C i dont thing is gonna be cold :D

[@douglasborgaro6801]

No, not really any recovery time needed. Stone is thick and insulation is better than most ovens in this class. Yet another category where Roccbox wins.

[@matthewcartermusic]

@@douglasborgaro6801 so good to know this, thanks.

[@yxcvmk]

Baking one pizza after another: I would think that the stone gets too cold? *Does the stone require time between pizzas to reheat* the mass of the stone?

[@peddlingpizza]

yxcvmk I can pummel out about 45 pizza per hour on my own. That’s averaging a pizza on a plate every 1.3mins. As long as they are fully saturated with heat and on full blast they don’t loose heat. In fact sometimes they can get too hot if I’m not going fast enough.

[@hhansari]

@@peddlingpizza I'm 1 year late to comment but 45 pizzas in an hour 👏

[@thenicotennis]

45per hour??? I struggled last night with 12- took 2 hours-- I’m def doing it wrong… That’s why my Dough got all loose after 8-9 pizza…. But i did purchase the roccbox over others bc of your videos!! Bravo!!! Just looking to find your mounts online// how do you connect them to your ovens? They are amazing!