First day with the New Gozney Dome

[@richardbaker2300]

Banger as promised 🙏 Friday is in my top 5 films. Watched Chef last night on your recommendation and loved it. Absolute hug of a movie. I’ve imbibed more of your content in the last week than I’d care to admit. You’re an inspiration, Adam. Thank you, kindly. 👍

[@Rokynutz]

The live yesterday morning was amazing buddy.

[@peddlingpizza]

Yeah it was a good one. Thanks for watching

[@Rokynutz]

@peddlingpizza Dough So Nice chatted a bit on insta afterwards. Amazing guy.

[@BlowingbytheOz]

That pizza cook so quick 😮

[@janclauder]

Always inspiring to watch! Will do my first pizza party with 40 people this weekend. Its getting more professional with the all insights you share. Thank you for doing this!

[@WandererSLO]

I just love your videos bro. Was wondering if you would make a video about your specials? I mean what you put on...and maybe what would be alternatives if we cannot get a particular ingredient 😊 Keep the video coming 👍

[@peddlingpizza]

Yeah sure thing.

[@pshearduk]

If I lived in the same area where you do your peddling of the pizza's Adam, I'd honestly be a regular customer every day you are working.. great for my tastebuds (not so great for my waistline) :) All the best to you sir!

[@peddlingpizza]

Love that!

[@ronnyskaar3737]

Perfection!

[@padraicpodge]

We had pizza on Sunday. Followed your dough, sauce and Neapolitan videos to a T. Needless to say it was the best pizza we ever had and that’s all thanks to you and your great videos. THANK YOU!

[@peddlingpizza]

Ahh awesome stuff!

[@dancycles8485]

Hi if you use your peel to guard against the flame for a longer bake is using a flame guard worth using? Interested on your thoughts?

[@peddlingpizza]

Not at all. I’ll only guard the pizza if I’ve been slamming the oven. Flame guards are not needed at all.

[@Ironfranko]

Didn't you need to heat slowly the stones in the oven for the first fire? Probably not, but when I bought my electric oven with a casapulla stone, I had to heat it in stages over one hour, to slowly remove the residual humidity. Maybe gozney does it beforehand.

[@RustyDogProduction]

When did you get the new tat? it's looking good. Kept thinking you had a serious burn before!

[@peddlingpizza]

It’s a working progress. Few weeks old now

[@MattyRichardsArt]

Great video man! Love it 🙌

[@zackmorey]

I’ve been struggling to balance having the pizza slick enough to slip off the peel, but not so floured that excess burns on the bottom. It either sticks and doesn’t launch or gets a burned floured bottom. Any tips? And does a metal peel vs wooden make it easier to launch?

[@johnhouse5277]

Adam, what size pizza boxes do you use? In US we have 10”, 12”, etc. And for the paper under the pizza, is there a specific term or name for that ruffled paper?

[@illletmyselfout.8516]

Would love to see the old oven stripped down and the results of all the commercial use.

[@peddlingpizza]

I’ll likely get some pics sent

[@illletmyselfout.8516]

@@peddlingpizza that would be interesting to see

[@RawAnaDude]

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.

[@peddlingpizza]

Good choice! Let me know how it goes

[@RawAnaDude]

Arc XL is a beast. I absolutely enjoyed my first Gozney Pizza Experiment. My dough was not so fluffy than yours but I think the fault was in dried yeast. I didn't have fresh yeast and this dried one might be a little old😊I used Dallagiovanna flours (00 Napoletana and Uniqua). I also think my dough machine heated up my dough too early so dough wasn't so shiny and glossy than your dough after processing. Althought it was relatively easy to handle. I think it'll get better. I need to practise "a little" bit. Little problems to get the pizza to the pro placement peel but it was really first time I tried to do it this way. Earlier i put the dough straight to pizza peel and then stuffed it. I don't want to look like an amateur so I am going to practise that as well. Thank you very much for your very informative content. Keep on rocking🤘

[@RawAnaDude]

Kommentit 69 Lisää kommentti… @christophermarquez4717 8 päivää sitten Hi to the patron's girlfriend Gabby.!!!!...or Gabbie!!!! Either way, that's cool that her BF gave her a shout out! 4 2 Peddling Pizza Näytä lisää vastauksia @Rokynutz 8 päivää sitten The live yesterday morning was amazing buddy. 8 2 Näytä lisää vastauksia @padraicpodge 4 päivää sitten We had pizza on Sunday. Followed your dough, sauce and Neapolitan videos to a T. Needless to say it was the best pizza we ever had and that’s all thanks to you and your great videos. THANK YOU! 2 1 Peddling Pizza Näytä lisää vastauksia @janclauder 2 päivää sitten Always inspiring to watch! Will do my first pizza party with 40 people this weekend. Its getting more professional with the all insights you share. Thank you for doing this! @RawAnaDude 7 päivää sitten 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. 1 2 Peddling Pizza @peddlingpizza 7 päivää sitten Good choice! Let me know how it goes @RawAnaDude 7 päivää sitten Arc XL is a beast. I absolutely enjoyed my first Gozney Pizza Experiment. My dough was not so fluffy than yours but I think the fault was in dried yeast. I didn't have fresh yeast and this dried one might be a little old😊I used Dallagiovanna flours (00 Napoletana and Uniqua). I also think my dough machine heated up my dough too early so dough wasn't so shiny and glossy than your dough after processing. Althought it was relatively easy to handle. I think it'll get better. I need to practise "a little" bit. Little problems to get the pizza to the pro placement peel but it was really first time I tried to do it this way. Earlier i put the dough straight to pizza peel and then stuffed it. I don't want to look like an amateur so I am going to practise that as well. Thank you very much for your very informative content. Keep on rocking🤘 I also ordered my first spiral mixer (KYS Pro Baker Easy 5) last weekend. I think this one is enough to me. I don't need a big mixer and take a look at this machine with lifetime warranty. My old Kenwood is about to retire. In this new mixer is cool bag that you can put around the bowl if you need to knead dough a very long time. Let's see how my doughs are when I handle them with this Norwegian machine.

[@georgeibrahim5784]

Love your content any discount codes for the oven

[@peddlingpizza]

No discounts sorry.

[@SAMCANONES]

How hard was it to get the Gozney approved to use in your food truck? I'd love to do the same with one.

[@onemorething100]

Love your channel Man.

[@chamberlaincj]

Have you written up the recipe for that special base, missus is always after something different than a tomato base for our Gozney

[@christophermarquez4717]

Hi to the patron's girlfriend Gabby.!!!!...or Gabbie!!!! Either way, that's cool that her BF gave her a shout out!

[@peddlingpizza]

It was a nice moment so it made the cut.

[@simonwood1260]

but who was the second pizza really for 😀

[@MrBboy112]

What temp you running at Adam? Vids are brilliant mate - made me buy the Arc lol

[@peddlingpizza]

Usually a base temp about 440c but air temp about 470-520c

[@PeggyHill90210]

Hello from Portland Oregon USA!

[@peddlingpizza]

Oi oi!

[@steveniannelli2756]

Do u just use the stone that comes with the gozney or a different one?

[@sportflyer]

Well, that made me hungry.

[@Tom_Tabbing]

What do you edit on brother, I will be down from Lancashire soon for a couple of pizzas they look too good 😍

[@peddlingpizza]

Mostly on my phone with VideoLeap

[@jonjohnson2844]

Is the spinning of the peel essential to the cooking process? :D

[@peddlingpizza]

Most definitely

[@EddieFresh3]

What are the differences of the new oven? It looks a little bigger, but I can't really tell.

[@peddlingpizza]

It’s the same size and weight. Just a few tweaks internally. Stones are now fully user removable. There’s better wind protection. New access points for maintenance. The internal shape is more oval than it was before.

[@EddieFresh3]

@@peddlingpizza thank you, I am looking to upgrade from my roccbox and I have been looking at the arc xl and dome. Which would you recommend for the home?

[@vadis2029]

If you order a dome now. Will the send a new one or do Gozney still sell old stock?

[@michaeljackson9683]

LOL, you should have asked him to play something Italian.. haha

[@peddlingpizza]

He played “that’s Amore”. Was brutal

[@roflepiclol]

@@peddlingpizza 'Please no-more'

[@JasonGraystone]

How do you make the Pumpkin sauce?

[@peddlingpizza]

Check out this video I shot with Gozney earlier in the year. I make it in this video. kzbin.info/www/bejne/Z4XYmp6JrLyFlcUsi=uov_fgNCyeKbpCQE

[@EmilHornung]

That first pizza looks really delicious! I might be half deaf but what's the name of the sauce?

[@onemorething100]

He has a video on how he makes it. Neopolitan Sauce I believe

[@EmilHornung]

@@onemorething100 thanks!

[@Gandor66]

Nice T-shirt

[@mikenelson1624]

✨🍕✨👍😎

[@chrisglaister9303]

You might be missing the on-screen links mate (or somehow I've switched them off!)

[@peddlingpizza]

They sometimes take a while to process

[@ArcadiaRugSpa]

Your recipe is 1g of yeast yet you are only using 0.3g of yeast, whats the main reason?

[@peddlingpizza]

Timings and temperatures of the room temperature in my prep room.

[@onemorething100]

No pumpkin pizza for this dude. Only red sauce. HAHAHA Those magarita's look fantastic mate. Can you suggest the best way to cook pizza in a conventional home oven? I know they won't be anywhere near the Gozney baked but it's all I have. Do you suggest to pizza stones? And one more question if you don't mind, Are you using semolina flour when you shape pizza?

[@peddlingpizza]

Best off using a frying pan and grill at home rather than the oven. Open dough and lay in a hot pan, top it then slide under the grill. You mimic the heat from the stone and the flame from above.

[@onemorething100]

@@peddlingpizza What a great idea. Thank you!!!

[@onemorething100]

@@peddlingpizza I'm gonna be making your dough this weekend.

[@timeout9851]

You don’t have to wear seatbelts in the UK?

[@peddlingpizza]

Not in a vintage vehicle that never had them when it was made.

[@aviratausend]

where do you get the thing in the pizza box under the pizza, For the heat to escape ?

[@gavinbroughton]

Would be good to know the name if that, and why its needed.

[@peddlingpizza]

They are 12" wave pizza box liners

[@OlegBaranov-Belgorod]

You prefer AVPN approved flour, but the oven is British, not AVPN approved.

[@peddlingpizza]

Approval Makes no difference whatsoever. They will approve anything as long as they are paid.

[@MRIRISHLAD]

Can we have a future video on the Spanish paella business near you? I'd love to see how they set up and make it for the day! :)

[@peddlingpizza]

Sure thing. Check out Papa Paella on instagram

[@ScottishT]

A freebie 🤔

[@peddlingpizza]

The oven? Yeah I don’t pay for them as I’m a brand partner

[@ScottishT]

@@peddlingpizza I love your honesty Adam. You are a top man.

[@kuiguri]

First!