Nice work. A useful thing to consider is the *why* of choosing some toppings and whether or not to include them - or some of them - in the bake or post-bake.

That pizza looks so so good! Thanks for sharing, much love from Singapore 💕

I really like this approach to making pizza dough. Thanks :)

I have never heard of putting yeast and salt after you make the dough .. that is interesting .

Love the pizza and the crafty Tasty Business plug too.

Had my Roccbox for two years now and love it. Nice video. Wish I could taste that dough as that's a lot of work and wondering if it makes that much difference? I just throw everything into a mixer, mix for 7 minutes, let it sit for about two hours and then into the refer (fridge) overnight. It makes for an incredible fluffy puffy and crisp dough every time with hardly any work. For reference I use cheap readily available (USA) Kingsford strong bread flour @ 69% hydration.

the dough turned out as my ideal i love bubbly dark spots like bread and thin center mmmmm nice

Thank you so much for your so nice teaching videos ❤

Thank you from UK 🇬🇧

The Roccbox rocks my world 🖤🤟

🙌🏼 good work

Even if that crispy sound at the end was added , still a great video !

Wow that actually looks quite original

It looks delicious💕

Thanks for this great video!! After taking the dough from the refrigerator do you let it get to room temp or do you immediately start forming the pizza?

@efrainmendoza5223

2 жыл бұрын

room temp always makes stretching easier.

@Romafood

Жыл бұрын

he did a great video, i love pizza

great video, i love pizza👋🇮🇹

Fantastic !

That pizza looks amazing

Does everyone cook their Roccbox pizza at full-flame? I’ve started preheating with the full flame then turning the flame to its lowest setting (which doesn’t really seem THAT much lower than full) just before I put the pizza in. I found it a little more forgiving that way without cremating everything I try to bake.

@kearneydjk

2 жыл бұрын

I have turned it down just before I put a pizza in because it is more forgiving, and less chance you torch a section. I leave it on high and launch the pizzas just before the temp gauge hits the red. Recommend a turning peel and you can give a quarter turn every 10-15 seconds which greatly minimizes burning.

@giangole

2 жыл бұрын

As Soon as it gets to 400-425 I turn it to the minimum, smaller flame less likely to burn the outer crust, if temperature lowers I turn the gas up again. Especially if you are not practical is better, also if you don't have a turning peel, (I use a pair of tongues).

@BluepenguinAu

2 жыл бұрын

Once mine gets to 400c I turn it to medium and end up with much better pizzas.

@LeonardPospichal

2 жыл бұрын

Definitely more forgiving, but the dough probably won’t rise as well. Ideally you would use a turning peel so you can continuously rotate it while at full flame

Great work

Thanks chef ..ibhave question plz ..if WE will go with 20 or 50 pizzas ! How WE CAN get the right weight yeast ..i had longtime wanna know that ..thank u

Wow fantastic ❤

@gozney

Жыл бұрын

Thanks!

I like this great channel ❤️🌹

Looks delicious 🥰

Ey ain he the guy that makes all things butter

A thing of beauty

Complimenti!

Can u show us how it cook from bottom of pizza please !!

Where did you get the wooden board from?

@gozney

2 жыл бұрын

The wooden board is from a brand called Saun!

Where do you get the bigger unit?

we need him in the bear season 3, for real

superb

Brother your video is very informative interesting your new subscriber from Pakistan

This is the best realistic way to make great pizza dough. I’ve done a lot of other methods and they are a lot of annoying work and the pay off isn’t that great. Although I’d say add the yeast and salt in the beginning the extra ferment isn’t bad especially if u are gonna cook the pizza the same day you make the dough.

@yskuzi

Жыл бұрын

Check out vito as well it helps great

Why all the hate in the comments? The pizza looks fantastic to me! No preferment which is interesting. I'm going to try this.

What type of flour is used in this video!? Looks delicious!!!!

@tony2shanks

Жыл бұрын

probably type 00

ur pizza cutter is almost a medieval weapon hahaha

Think this would be even better if topped off with some hot honey to add some sweet nodes to the flavour combo 😁

where can i get this oven?

You forgot to mention pulling dough balls out of the fridge and _waiting 1 to 2 hours before_ attempting to make the pizza. (Trying to press out cold dough balls is a futile exercise.)

@victorpapillon1487

Жыл бұрын

Lay off the crack

@ottaviadibenedetto187

7 күн бұрын

It’s in the printed recipe. He says to wait 30mins.

Is that the Gozney Dome in the background?

Looks good but I’m wondering… only 60% hydration is enough ?

Did you rest the dough after taking it out the fridge?

Nice to see Jay from Inbetweeners turning his hand to pizzas

Beaut ❤🇮🇹

Can you freeze these dough balls ?

Fantastic Tom

@gozney

Жыл бұрын

Many thanks!

blend the pizza up, mix it with butter for Pizza Calabrese Butter

Do I need to cover my entire table with cheese for this to come out properly?

Yummo

How much active dry yeast for 500g of flour at 63-65% hydration? 24 hr cold ferment

so, what's that pizza slicer called

1. What is the room temperature and humidity in the room where this dough is made? 2. What's the fridge temperature as well? 3. What flour and brand was used?

@alexpool4091

2 жыл бұрын

Flour was caputo for pizza, and the room tem and humidity will difer everywhere so just try and make doughs, you'll get the catch and feeling over your hands with tine

So really you and I can't buy the commerical style mozzarella anywhere.

Wheres that chopping board from?

@gozney

2 жыл бұрын

@Saun_Uk

Anyone know the name of the song starting around 4:10?

Thomas Straker of butter fame

Oh Hell Yeah

*sees the ring* damn it

Where can you buy the slicer? :O

@gozney

2 жыл бұрын

The Pizza Rocker is available on our US site, and will be launching in other countries very soon!

@callebooi123

2 жыл бұрын

@@gozney ❤

@callebooi123

2 жыл бұрын

@@gozney Will u be able to buy it in EU before xmas?

Welcome back to all things buttah

Калабрийская пицца!

🍕👍🏻

Im getting a breville

Very impress

nom nom nom

Thomas I gotta ask, is that a black dial Rolex explorer you're rocking there?

I tried this and that amount of yeast is too much to go past 24hrs CT. After about 32hrs the dough balls had grown too much. After 48hrs the dough balls had started to lose their shape and needed re-balling, but IMO had over-fermented by then, so weren’t that great.

@ThomasKello

2 жыл бұрын

No problems here. Did you remember to put it in the refrigerator? 😃

@emjbee101

2 жыл бұрын

@@ThomasKello yeah, my instant yeast must have been pretty potent.

@hyahthadon4879

Жыл бұрын

He used fresh yeast , not instant yeast. Which might be the problem with yours

@hyahthadon4879

Жыл бұрын

Fresh yeast has a longer activation period I believe

@Shitgotmegeekin

Жыл бұрын

@@hyahthadon4879 1:40

WHERE IS JOE?

Is it okay to use the Roccbox indoors?

@gozney

Жыл бұрын

Roccbox is an outdoors only certified product so we are unable to advise on its use indoors.

@Jooolse

Жыл бұрын

@@gozney "We are unable to advise on its use indoors, but still, we are able to advertise its use indoors"

@jordy46682

Ай бұрын

​@@JooolseThey have a professional, industrial extractor... Don't be that guy 😉

@Jooolse

Ай бұрын

@@jordy46682 If you can't appreciate the irony of posting an add showing the indoors use of the product while advising not to use it indoors ...

Nice little tasty business plug there.

What were the names of the songs used?

All things buttah

There's no doubt that is look delicious, but what if I want to do all at the same time, I mean start to finish at the same day because I've got some guessts waiting to eat like children? Can you help me with a new recipie?

@jtris01

6 ай бұрын

6 months later but maybe you're still looking for the answer 😂. I would just use more yeast, and do 30mins-1hr of autolyse instead. If you have a standmixer, put it in for 6-8 minutes or until the gluten fully develops. Let it rest in the fridge for an hour or until ready. Won't br the same but will get you good results for a few hours

@rootavaress

6 ай бұрын

Thank you so much@@jtris01

@jtris01

6 ай бұрын

@@rootavaress Oh yeah forgot, you have to rest after kneading, then preshape, then into the fridge.

Tasty Business

is a beautyful tool

interesting music at 3:20. if you know..

What's the difference between Neapolitan and this one? Looks exactly the same

@BlackLight180

Жыл бұрын

It's neaplitan pizza with nduja which is a calabrese product. A good mix...

The thumbnail image looks like a pizza from the upside down.

Yes. And 1800€ for the hipster ofen.🤪🤪🤪

butter guy

Ponele queso querido..............................,👀

Wow looks like joe burrow has a cool hobby

where the F am I gonna get these things

He reminds me of tony hawk

is he indoors?

@gozney

Жыл бұрын

We have commercial extraction in our filming studio. Roccbox is recommended for outdoor use only.

So “hang about” is their “hold on”? Hm

Nooo he burned the basil and pancetta... Please don't do that put your basil in your sauce and it's almost 900° oven it would burn the pancetta

Softeh and a craounchee

Delicious but soggy centre is not my favourite

More like Dragon Pizza a la pizza

You said not to blend the tomatoes but to hand-crush them. Why?

@yskuzi

11 ай бұрын

Seeds gets crushed giving the sauce a bitter taste and losing color

What a faff, Domino, oh oh

Only the mozzarella look like very commercial,all the rest is very impress

My Pizza got cold waiting for all these ads:(

Brb lemme just take 72 hours to make a personal pan pizza

he didn't show the bottom

@Jooolse

Жыл бұрын

Burnt...

why would you mix parmeggiano reggiano and parmesan on the same pizza..? is it now Italian pizza or French? I guess it's french... you made that pizza dough like it was for baguettes...

Nothing Calabrian about this

How can keep your weight limit?