Stretching and baking a Neapolitan style Margherita pizza in Roccbox

[@Stafernisy]

I love the setup man looks like a dream job.

[@akhilesh5027]

You were a natural with KZbin. Well in mate.

[@Zursen]

Wish you would do more videos, how you make your dough! I know you did some on the Gozney channel but.... I WANT MORE lol

[@paulbeatty9676]

You are an inspiration mate. My search results a year or so ago for trying to get a Roccbox(haven't got one yet) led me to your videos when you had your cycle set up. Nice to see your progression. Congratulations on the new addition to the family too! Cheers!

[@harry_bonkers]

absolute legend

[@underach1ever834]

Really great video. My RoccBox is arriving today. Your food truck setup is brilliant!

[@franciscopps7935]

Love it!! Can you do a video showing the previous preparation in the dough? Do you use industrial machine for the dough? how many hours before? Thanks!!!

[@vidsvids5378]

Good to see how far you come. Very inspirational 👏

[@jaypema]

You make it look effortless!!!! Thanks for the video!

[@m4tth3wh]

Beautiful stuff. Keep on peddling.

[@JimBic72]

He makes the the slap stretch look easy!

[@thatguysteely]

Every day is a school day - Thringers = 3 fingers, awesome

[@MrJRattlesnake]

Excellent demo... real nice looking Pizza too... just subscribed 👍

[@leth9320]

I wish I lived closer to you, I would be a regular customer.

[@RC-pz5jz]

Brilliant. Love it. I’ve been using an uuni 3 for a couple of years but keen to try one of these roccboxes. Cheers for the vid

[@rbiv5]

Wow. What a pro

[@mikeandroi2698]

Thank you for taking the tme to make this Video. I am getting a pizza oven soon and this helps me understand how it should be done. I'll be making pizzas at home weekly!

[@kevinor8811]

Hi Adam - would love to see a video on how you approach large events. I’ve since on your Instagram some live videos and you seem to pre-bake pies and heat up in the roccbox last minute. I often struggle with this when I’ve big groups over and don’t want to spend ages away from the fun. All advice welcome. Love your work

[@debnlinda]

Ever figure it out?

[@kevinor8811]

@@debnlinda pre bake pizzas. Store in cheap pizza boxes. When I want to serve get the Roccbox up to a medium heat, put the flame on low. And eat each pie up for 30 seconds. Works out well.

[@nelcomplido5166]

Peddling Pizza, you're an inspiration and love your work! Just wondering - have you had any issues with the roccbox since using in 2017? cheers mate!

[@babadoh]

Really interesting to see how these 'domestic' pizzas ovens can be turned into commercial ventures. Really interesting video - well done.

[@CRUBIOLP]

Hi! thanks for your videos and instagram! I love the van! One question, how much gas do you burn per pizza approx? Is propane consumption an important cost? Thanks!

[@mshell1959]

Great video. Great guy! My oven comes today and I'm a bit nervous about my first "experiments" in the oven.

[@tlechem9]

Love all the techniques!

[@brendanbarker2095]

Great example of how to bake a pizza in the roccbox

[@ROMANTRIK]

Thanks for this video dude. Big luck on you and your pizza🍀🍀🍀

[@OGnice1878]

sick intro!

[@mchaves7663]

Amazing pizza Handling

[@voljohe]

I wanna see you cook two pizzas at the same time. You've got two ovens and so I'm wondering if that's the case. Anyway awesome looking pizzas.

[@theshedsinger658]

Thanks for the videos mate, showing me the way. Much appreciated.

[@dannyboyz4200]

great vid and awesome pizza

[@gianluigidautilia6417]

this guy is a pro

[@jibba0202]

Fantastic, thanks for sharing.

[@pd6569]

Thank you very much, I will give that a try.

[@andreasbergqvist9077]

Looks great! Would be fun if you made a video hos to make like 40 pizzas fast as possible in one roccbox !

[@AP-rz7ow]

An oldie video, but well done! How do you clean your Roccbox stone?

[@mezz13]

From pizzachef to pizzachef: great great pizza! Does your gas flame always open on top? :)

[@yxcvmk]

You make a good looking pie. Great work and thanks for showing. Can you say something about the round metal extension on the front of your RB - seems to be very helpful to have!

[@CountryWoodSmoke]

Love your vids

[@superphilschneider]

Mate, nice looking dough and great result!

[@frankortolano5886]

Excellent

[@bryancable7764]

I've been considering doing a setup very similar to yours, here in the central valley of California. Love what you're doing.

[@johnshirbini5801]

Nice. looks easy but I will test that when I get my oven in the next few days. Just remember guys, training makes perfect

[@tcfranklin]

Awesome

[@antonep4721]

Love it

[@kseth6992]

Awesome setup mate ! What’s the dough hydration if I may ask ?

[@KellysKitchenGarden]

Great tutorial Paul 👍🏼 just fired up my RB last weekend after not cooking on it for ages! Brilliant bit of kit. I love the little half moon extensions you’ve got on yours now!

[@peddlingpizza]

Kelly's Kitchen Garden who’s paul?

[@KellysKitchenGarden]

I’ve no idea Adam!! That’s what happens when trying to type a comment, while getting a van insurance quote and supervising a 4 year old! 😂

[@peddlingpizza]

Kelly's Kitchen Garden 😆

[@cuppacoffee4134]

Hey bro, love the vid wanted to ask you is there any reheating time required between pizza? Or can you just bang them thru Cheers ✌️

[@tonygcan]

I’ve tried baking pizzas consecutively and normally, the amount of time opening and topping a dough is enough to heat the pizza stone for the next bake.

[@cuppacoffee4134]

@@tonygcan that's awesome thankyou for the info👍👌

[@mikeshevlin]

Thanks for video. Do you use dry Yeast or fresh? Can you do a video on your dough making? Thanks again.

[@stephanw196]

Thank you for this tutorial! I am surprised that you turn on the flames to high when you start the cook. I thought it would be the other way around to avoid burning the toppings. Do you have a recommendation for the stone temperature?

[@felipetejeda7545]

Looks like fun, what temperature do you recommend baking how long is the average duration for a full bake?

[@harvhook]

Great setup. Do you have any refrigeration? How do you stop the doughballs over proving by the end of the day?

[@thegardenpizzeria]

Loving that set up man 👌🏻 V jealous

[@KimNabi_cat]

wish the best of the best on you and your business!

[@happyday3619]

........ Love it ~~

[@kaushikrao7868]

Delicious 😋😋😋👌🏻

[@serkansalah1883]

Hello Adam, I saw you first on Roccbox channel, now i realize you have your own channel, subbed already... Nice video and amazing looking pizza, i can feel that nice smell from here... Would you consider sharing your pizza dough recipe, ingredients ratio, your method for resting your doughs, room temp./refrigerate for XX hours etc... I mean your exact method, not a simplified method for home users :) Thanks, Best Regards,

[@edwardyum8834]

Hello! I was wondering, where did you get the half circle steel platforms that extend out from your ovens that you use to pivot your turning peel ?? are those custom made?

[@cemoghemo]

Awesome video! It makes me want to open and start my own pizza truck outside here in New York!!! I have a question - how much smoke and carcinogens does the roccbox emit compared to other ovens? what type of wood do you recommend to use, and do you prefer the gas option for even temperature?

[@JH-iz6fk]

We wanna see you make your dough!

[@jackbythesea5611]

Where can I get the stainless extensions you have on the front of the Roccbox?

[@onefingerpushup1992]

If you could do it over again would have started with the Rocboxx Dome over the original Roccbox?

[@seecesar]

Nice! Do you have a link to your dough recipe?

[@paulthompson8819]

Great tips, I'm about to order a turning peel and can't decide which size head 17 or 20cm? For ease of use/ best results...

[@Gstonesheat]

Great video brotha 🤙.

[@MW-iq4oz]

Great video do you have a dough making video

[@peddlingpizza]

Yes, soon

[@Itsmyzelf]

Thanks, great video. I was wondering, how do you keep your dough up to temperature?

[@bdosa]

Great videos mate. Do you make your own dough balls? If so, you should do a video on that too. That's that hardest part I reckon!

[@bromkin]

You really need to start selling those t-shirts with that logo on , l would definitely buy one.

[@jeans3490]

Chef! Great stuff and brilliant animated intro!! Two questions: what size peel are you using (specifically overall length of the handle + head size)? And is what is the size of your turning peel (handle length + head size)? Cheers!

[@jimboslicepizza]

Oh the places you'll go.~ Dr. Seuss

[@mikesr3011]

I have a Roccbox too! Where did that shelf in front of the come from? I like it. Great looking pizza.

[@jeffsmith8066]

In another video's comments I saw him say he made them

[@jheat4]

I'm having trouble with flour burning and turning black on the bottom (like a black ring on the outside of the crust). I've tried using less less flour and then the dough sticks to the peel. Any tips?

[@cheetopoopparelli337]

friend, you are beautiful! Pizza looks great and I like your positive and enthusiasm. Can I have one question? in Gozney video you said that you ferment dough for 5-8 hours at room temperature. But in this video you say that you ferment dough for 24 hours. tell me please - how exactly? 12 hours room temperature, then you make balls and another 12 hours room temperature? or a fridge? thanks a lot in advance!

[@peddlingpizza]

Daniel Carciofi this was probably 16 hours bulk at 20c then the rest balled at 20c

[@keithlogan3212]

Love your videos, Adam! I'm going to buy a Roccbox, do you get yours serviced once a year or is it not necessary? Cheers

[@peddlingpizza]

Keith Logan I have them checked by a catering lpg gas engineer.

[@Labukh84]

Eating one of your pizzas is on my Bucket list. Maybe when my kids graduate Hs in 16 years 😂

[@markforss]

I was also wondering, where did you get the half circle steel platforms that extend out from your ovens that you use to pivot your turning peel ?? are those custom made?

[@peddlingpizza]

They were custom made. You can get an official gozney Roccbox mantle now that’s epic.

[@airpags183]

Number 1 👍

[@snowman4447]

Hi, Great video! Are you able to make a straight series of pizza´s in this oven or do you have to wait some time between pizza´s for the stone to heat again?

[@peddlingpizza]

Snowman 44 one oven can handle about 30 pizza per hour.

[@snowman4447]

@@peddlingpizza I got one and tested it today. Amazing oven! Thanks for the advice!

[@fpartidafpartida]

I was trying to find some videos of your Appe setup, but I only found this one.

[@ronaldleigh1933]

Top - thanks :)

[@georgianbroadcaster4700]

Have you thought of moving up to Goznry Dome?

[@eduardshcherbakov]

Thank you for the video Adam! What's the dough hydration?

[@peddlingpizza]

Eduard Shcherbakov this was 61%

[@another_bites_the_crust_pizza]

hi I was wonder where do you get your mozzarella from please?

[@Ciuperciexotice]

Hi Adam...inspiring as always ! The 6 h in balls was after the 24 in bulk or was 18 + 6 h ? Thanks a lot !

[@peddlingpizza]

Iulian Dutu 18 + 6

[@Ciuperciexotice]

@@peddlingpizzaThanks...fridge + ambient temp. or ?

[@peddlingpizza]

Iulian Dutu all room temp

[@johnnyrico707]

Man those people just walking around and not ordering a pizza! What a shame

[@luisborjas9]

Saludos desde Peru 💪

[@MixedRealitySimRacing]

Mine either ripps or jumps back beeing smaller again

[@FinesthandmadeMusic]

Hey Adam, i wonder if you have changed the stones into biscotto saputo. Or do you still use the standard factory Stones?

[@peddlingpizza]

Stones are standard

[@FinesthandmadeMusic]

@@peddlingpizza Cheers mate! I love your videos. Keep up the great job

[@erharddinges8855]

Very well and originally made! No need to be born in Napoli!

[@mustybaz2015]

Hi have you tried to cook a pizza in tin “ moule “ rather than put it on the stove ?

[@justtruth8310]

Hi Where did you buy your sauce pan set your condiment set?

[@stevejorde]

Love your videos! Do you work by yourself?

[@peddlingpizza]

Adventures With Jorde thanks. Yes 95% of the time I’m solo.

[@yxcvmk]

@@peddlingpizza How do you manage to take a pee - maybe if nature calls during rush hour, or just in general - leave the Ape, or have a "hidden" bottle ;-) ?

[@peddlingpizza]

@@yxcvmk I’m a grown man. Can go all day no problem. 😬

[@yxcvmk]

@@peddlingpizza ;-) Seems you have an edge there... Hardly know anybody with your capability... I may know the wrong folks, however! Thanks for making great pizza for the public by utilizing your "edge ;-)

[@paulpennell7]

Hi Adam - what size proofing trays do you use please

[@peddlingpizza]

600x400mm

[@Ahmed-zd9pq]

love it thanks for showing ... putting the olives oil will be after taking the pizza out of the oven ?? do you agree

[@peddlingpizza]

Ahmed R ?

[@Ahmed-zd9pq]

@@peddlingpizza i meant shall i put the oil after baking the pizza ( putting the oil when taking the pizza out of the oven ) or better before baking it ?

[@peddlingpizza]

Ahmed R before

[@Ahmed-zd9pq]

Thanks

[@gchomuk]

Must be a real PITA adjusting temps in that setup.

[@peddlingpizza]

Wasn’t so bad.

[@praktika1082]

The knob on the burner ... It can face forward or backward?

[@peddlingpizza]

Should be facing back

[@brasellinocrasozzelli8946]

How much do the dough balls weigh?? 14 balls of ??g each.. thanks Adam.. Can you show how are made the steel stand before the oven "mouth"?? Thanks again Adam

[@peddlingpizza]

Brasellino Crasozzelli 230-240g. And the ledges are custom made. I have no plans.

[@brasellinocrasozzelli8946]

@@peddlingpizza thanks a lot!!

[@guillaumel3290]

Hi Adam, what is the size of the turning peel 20cm or 23cm? Thank you

[@pomodorek78]

The original turning peel by gozney 170mm head diameter and 320mm handle.,but this peel is different and I guess the handle is about 50 cm

[@ucme73]

🔝🔝🔝

[@AriesSupertramp]

you should get one of those copper oil cans. the ones Neapolitan pizza bakes use.

[@peddlingpizza]

Eric Theodore Cartman I have 2 oliera cans. A 1lt and a 500ml. Had left it at home.

[@AriesSupertramp]

@@peddlingpizza Good! ;) Btw, beautiful pies you're making. I just got a roccbox myself, today. The first attempt was good but there is still room for improvement. May I ask what flour you use?

[@peddlingpizza]

Eric Theodore Cartman dallagiavanna la napoletana