As a Neapolitan my self, I can tell you that this is the best Neapolitan pizza made by a non-Italian pizzaiolo that I ever saw. Great!

@LandDonovan

5 жыл бұрын

L'aglio sulla margherita? Sulla marinara sì, ma sulla margherita assolutamente no.

@LandDonovan

5 жыл бұрын

​@Uni Amni That oven cooks the pizza in 90 seconds, more or less. Obviously, you can't have the same smoky flavour that you are able to get baking the pizza in a wood fire oven, but it's ok if you live in an apartment. So, I can't really see your problem. The goal is to reach the right temperature to cook the dough as fast as you can because otherwise, you'll eat a biscuit. I didn't try that pizza, I can't tell you if the tomato sauce or the mozzarella cheese sucks, but the technique showed in this video is pretty straightforward and close to the AVPN pizza rules. So, for me, it's good enough and is an informative video. Sometimes foreigners cookers add bullshits to their pizza's recipes, but this video is excellent.

@kimbothekimbo

5 жыл бұрын

@Uni Amni the title is, How to make pizza from SCRATCH. Nobody says that the product were excellent ( the tomatoes has the D.O.P that means that they are from region indicated by the product himself, but nevermind they could be bad) Btw this video just get the second positive comments from another Italian person.

@fabrisomm

5 жыл бұрын

@Uni Amni Same for you. Just because you can write comments on youtube does not mean you know things about Pizza. This is clearly an alternative when you can't afford a real wood fired Oven and the results seem fine.

@slavensmolcic

5 жыл бұрын

@@LandDonovan True.There is pizzeria in Zagreb,Croatia where they have wood oven,and pizza there is baked under one minute.Dough was perfect,except pizzaiolo made it Roman stile,instead Napolitano which I prefer.

Absolutely brilliant. I like how the ingredients and the process you showed were simple and not overdone. I've been making homemade pizza weekly in my oven on a pizza stone for over 5 years now. I'm ready to take it to the next level and Roccbox seems to be the front runner for 'portable' pizza ovens. I like the fact that I could pack it up and take it with me. Excellent video!

I think I’ve watched everyone one of these tutorials on KZread and this was the best one

@sitgesvillaapartmentneilsc7924

2 жыл бұрын

agree, not too much waffle...

@Royal-T1

Жыл бұрын

Agreed I have watched a bajillion and this one's the best

I am very satisfied with almost every aspect of this video. Not something I get to say about most pizza making videos on youtube. The dough was perfect.

That's an amazing pizza and a great relaxed tutorial. Superb content, thank you!

I'm extremely impressed at how beautiful the crust turned out to be, my home oven keeps cooking my pizza with the crust texture of bread because it's max heat is under 250, while 400 is doing an amazing job. Great pizza mate, bon apetit!

@jelly8594

2 жыл бұрын

Did your crust improve over time with experience?

The thing I like about Adam is his no Bull S##t approach. No cheesy showmanship, No Blowing flower into the air like some. I have been researching oven types and pizza making methods for a long time now and I've accidently found Adam on a Gosney video at a market somewhere in England... who has I suspect has the same passion as everyone who has visited this page. But now he shares his passion and his methods to the multitudes and I'm very appreciative for that. So I'm going to order my very first pizza oven, Gosney, and I'm going to enjoy the journey ahead of me... Hopefully sharing in Adams passion.

Congratulations, I am Italian and a lover of Neapolitan Pizza, among all the videos that run on the net you are the first non-Italian pizza chef to make the True Neapolitan Pizza (the real one), good!

Been waiting for this. Love Adam. Keep up the good work guys

Wonderful video. You know your craft and it really comes across in this instructional. Thanks.

Hey Adam, love the vids. Your advice is brilliant. I'm a St Albans local and am super proud to have you representing our market. Hope your brand is serving you well. Rocc on bud.

Seriously, that was one of the best clips on how to use the Roccbox, then prep and cook a pizza. Brilliantly done.. 🍕😄👌👏

I have this oven myself and seeing this makes me feel special

@l-vinotrading4450

5 жыл бұрын

Mucho Gusto what is that oven called again?

@bryancable7764

4 жыл бұрын

@@l-vinotrading4450 roccbox

Guy's you are rock! Hope to get one of your oven here in Russia.

@7ra44

5 жыл бұрын

RUSSIAN ALWAYS KEEP IT 100%

@RussianMayhem

5 жыл бұрын

во класс! подписался, жду обзора =)

@TihonCT

5 жыл бұрын

@@RussianMayhem ближе к лету на даче будем снимать!)

So easy Great video with no nonsense Straight forward Thanks

I could watch you doing this all day.

The simplest way to explain it for the simplest, real and most delicious kind of pizza.

great pizza and you explained it so simply. excellent video!

Very very nice and details video! Love this guy. Please make more videos!

Perfect, thanks Adam !

Wow very nice idea on that recipe!! Love the easy to follow video !! Food looks great !! Big like👌🔥🔥🔥🔥

Thanks! Enjoyed watching this 😉

Superb vid man. Thanks

I know my Pizza is good and I study that for many many year by my self. But this is so completely different and it makes me sad. So nice! Btw. I just have a 250 °C oven.

Nice video. Covered a lot of ground in less than 10 minutes. Impressed.

Legend! Hands up for that pizza 🍕👐

that pizza looks amazing ...great vid ..adam would be a great instructor

Fantastic video! Thanks.

Simply amazing

Simple but perfect.

60% hydration dough is far easier to work with compared to those touting the 70% hydration dough. Great instructional video!

Looks great !!!

This looks amazing.

works and looks wonderful

Well done, Adam!

Just perfect.

ADOREI SUA MASSA E EXPLICAÇÕES. OBRIGADO POR ENSINAR,SOU DO BRASIL.

Let me say I’m impressed

I just made this pizza with my regular home oven and it was amazing. Best pizza I have ever made.

@MichaelFilipiuk1

5 жыл бұрын

How did you bake it? What temperature, what mode? Did you use baking paper?

@nicks2111

5 жыл бұрын

Michael Filipiuk so my oven goes to 570 degrees max. I use a pizza steel sheet in the middle of my Oven that I set in the oven to preheat. I use the convection bake setting. What I do is spread the dough on a cutting board, and take a large enough piece of aluminum foil that I can rest the pizza on and sprinkle cornmeal on it. I then place my pizza dough on it, add toppings and pick up the foil on both sides and place on the pizza steel. You can take the foil off after a few minutes but I don’t just to keep things clean.

@nicks2111

5 жыл бұрын

Michael Filipiuk also I bought the pizza steel from amazon from nerd chef. I got the middle thickness one - easier to move around than the thickest one they aell

@MichaelFilipiuk1

5 жыл бұрын

@@nicks2111 thank you!

@crabjoe

5 жыл бұрын

@@MichaelFilipiuk1 Pizza in a home oven isn't the same type of pizza. You can't get the heat needed for a neapolitan style pie in a home oven. An American style pizza can easily be done in a home oven. Like Nick, I use a 1/4" baking steel with my oven turned all the way up to 550F (This is max) to make fresh dough pizzas at home.

beautiful pizza!

Can not wait for it to be shipped to brazil!

Excellent.

Hi Adam thanks so much for your fantastic videos you are undoubtedly the guru of Roccbox you have mastered the use of that oven, I heard you mention the gozney short handle peel turner when will that be available, I recently purchased the Roccbox and it was absolutely because of your videos, keep up the fantastic work cheers Rod

@peddlingpizza

5 жыл бұрын

Rod's Spice Kitchen available now on Gozney.com under accessories

very good. perfect .

Am not gonna make any of these. It's so satisfying to watch em

The man is a real pizzaiolo! He has the gift!

@peddlingpizza

5 жыл бұрын

Sergio C Tavares i like you. 👊🏻

Good vid, only have one issue as I live in the land of pizza making is that you must not present too much flour to the dough ball at the point of turning it in to a pizza base otherwise it will burn on the base of the pizza, if you find that your "bottom" is burnt all the time, its either left in the oven too long or more likely be too much flour added at that point. You can also use a little bit of semolina flour as well that adds a nice texture to the base. Wow I enjoyed seeing that, thanks. that mini peel is brilliant for turning. a must have in my opinion, I use mine a lot. Now that you no longer get both burners it would be nice to include one in the package. If you stuck for a bit of cash for an original they actually sell the very same peel on Ali Express for 18 euros for a 9 inch peel with a 60cm handle made in wood or metal, I have a wooden one just so i dont burn myself. If it ever gets burnt through its only a type of narrow broom handle and easy to replace.

@overnightclassic2

Жыл бұрын

Slap and stretch gets rid of the excess flour If you watch da michele they actually use quite low hydration and because the dough is so low in hydration, they can stretch over a pile of flour without much excess

Perfect!

Perfect

that's great !

Any recommendations for refrigerating the dough after the balling? How long is too long to leave in the refrigerator before using? We made dough about a day ahead of when we want to use it. Tia

Excellent

Say from Italy.. Good Job...

Perfect video... Just subbed...

Hi Adam Great video! Thank you! Question, can I use instant dried yeast?? If so, how do I adjust the other ingredients??

Perfect man 👨👌

That looks good enough to eat

Made pizza in my roccbox for the first time this evening using a slightly different recipe on the Gozney channel which used a stand mixer. I must have done something wrong because my dough was way more elastic/tough than as shown in that video and this video. In this video when he’s pressing out the dough it looks super cooperative and easy to stretch but my dough was like a tough silly putty consistency that refused to be stretched out much wider than around 8” - it just kept springing back and had to be practically rolled with a pin which loses the airy texture. What did I do wrong?

@gozney

5 жыл бұрын

Hey Lensflair, We'd love to help. Which recipe and process did you follow? Can you e-mail us at enquiries@gozney.com and we will be sure to help you out. Thanks, The Gozney Team

Hey Adam great Video!!! Quick ? You mentioned anything longer than 5-6 hours of fermentation you should put the dough in the fridge, how long can I keep the dough fermenting in the fridge? Also do you find the dough any better with a slow fermentation? Thanks Joe

@peddlingpizza

5 жыл бұрын

No mention of using the fridge. I just do room temp fermentation.

Adam - great video, thanks. One question though, don't you usually bulk ferment for a lot longer than that?

@peddlingpizza

5 жыл бұрын

Andrew Payne this is a base recipe that should work for everyone and most flours.

Hey, great video, nice to see the whole process outlined form start to finish. At 6:30 you mention you could freeze the balled dough, what's the process of bringing it back out of the freezer look like? Should you put it in the fridge first to get it to fridge-level temperature, and then do the normal 6-8 hour rise at room temperature after that?

@peddlingpizza

5 жыл бұрын

Ian best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.

@ThoughtDeposit

5 жыл бұрын

Perfect, thanks!

Just got my roccbox today and made this dough lastnight. It have it balled up now, how long will it last in the refrigerator?

Complimenti è tutto perfetto

Great video, thanks and now have a Roccbox on order. Would like to ask (and please forgive any ignorance on my part) -- no olive oil used in the dough?

@peddlingpizza

3 жыл бұрын

Yo! Congratulations on getting a Roccbox. It’s a true game changer. At the high Neapolitan baking temps the oven creates oil in the dough is not needed. You can make an enriched dough with oil and bake at a lower temp though. Check out The other @gozney videos for Joe making New York style.

Are we looking for a doubling of the dough in bulk fermentation like in Bread making or as Adam described just one hour in bulk fermentation then balled then the rest of the fermentation is done in the ball stage thanks

Further to my earlier post, I had a day making pizzas for friends on my roccbox today. I did 1kg OO flour 650g water 7g dried yeast 29g salt 25g Olive oil. Kneaded 9 p.m left in fridge till 8 a.m. bought out weighed into 240g ish balls. Left till 12 noon covered on an oiled tray, superb results the dough was probably the wettest I have made to date but still decent and soft to handle. I've been making mistakes of too much yeast and adding sugar which I think burns the dough too quick.

@piplawyer

4 жыл бұрын

Sugar is something to add to pizza dough cooked in a home oven at 500F / 260C. At that lower temperature crust does not brown as easily. Olive oil is sometimes added to some New York style pizza dough to retain moisture during a longer cook in an oven that in the 500F to 600F zone. For a shorter cook in a much hotter oven, olive oil and sugar are unnecessary. The guild that says what qualifies for Neopolitan pizza says no oil or sugar in the dough.

@jelly8594

2 жыл бұрын

@@piplawyer if you don't use a proper oven then the guild guildlines are irrelevant anyways, so you can add sugar or oil or whatever.

Hey Adam, can you do a video about heat control? I’d be curious to know how you keep the heat just right for multiple pizzas. Do you find yourself constantly adjusting the flame? Do you ramp up at full flame and then turn the heat down to a low setting to maintain the right temp? Do you use lower heat and let it. Hold longer for more even heat? Love your videos

@kevinchavez4347

5 жыл бұрын

Peddling Pizza that’s awesome. Thanks I appreciate that and I enjoy your vids.

@joescrib83

2 жыл бұрын

Same issue. One of the biggest problem with the Roccbox in my view

@jelly8594

2 жыл бұрын

@@joescrib83 what's the solution?

@jelly8594

2 жыл бұрын

@@kevinchavez4347 the answer was deleted? What did the tell you?

@joescrib83

2 жыл бұрын

@@jelly8594 sold my Roccbox and bought a different oven with Saputo stones

PARABENS.....SHOOOOOOW

The only video about making pizza you need. Question though, when you say you can freeze the dough balls straight away, how does that work since they haven't risen anything (except that 1 hour)?

@petecorsgz

3 жыл бұрын

From what i understand, You defrost the dough balls overnight in the fridge it will defrost and start tp ferment again, then take it out of the fridge the next day and it will continue fermenting, basically you are waiting for the ball to double in size before using.... vito iacopelli has a video about freezing and using frozen dough balls.

When you ball the dough and set it in the tray to rest for 5-8 hours do you leave it uncovered? Or use plastic cling wrap or a lid? Also, is it okay if they ferment for more than 8 hours?

Hi Adam, I'm a big fan. Love your video's! Cheers!

Hey Adam, couple of questions so I hope you don’t mind. Does the tray need covering for the second proof? Does the type of salt matter? Love the videos. Thanks in advance.

@peddlingpizza

5 жыл бұрын

Matt Davenport yes always keep dough covered. Best to use a fine sea salt. If using salt flakes just make sure they are dissolved in some water first.

effing DELICIOUS !!

After dough balls are made how long can they be stored in a fridge/chiller before they spoil ?

looks perfect ;P think i'll buy some tools soon, already have a proper oven, but the peels for prepping and turning could be helpful

Awesome

Hi Adam I have been using Caputo blue for a few years can you recommend any others as fancy a change?. Ps I always use your dough recipe and never had a problem I did see somewhere but can’t find it you use a small amount of wholemeal.

Looks great! I am wondering about the 5-8 h fermentation at "room temperature" though. 18-20°C is not really room temperature for me :D That's freezing cold!

@Paelorian

5 жыл бұрын

A little warmer means fermentation will happen faster. A little cooler means it will take longer. Since a range of time is given you will be fine adjusting the timing to match whatever your idea of room temperature is (so long as it's actually somewhat close to standard "room temperature" and not actually very cold or very hot).

Adam, thank you and your team to get this nice clean and clear video done so well. Really enjoyed watching it, you are the first one that I see that you use the 60% hydration method, I always use 70 to 75% which is more difficult to work with initially. I will be using your method.

@peddlingpizza

3 жыл бұрын

All depends on the flour you are using. Classic napoletana is about 58-62%

im crying, this is so perfect

bravo! you can tell that you know your stuff that pizza looks perfeto

@Nibbarese7

5 жыл бұрын

Perfetta*

After you ball up the dough balls, do you put the dough balls into the dough box with the lid on for the 5, 6, 7 or 8 hours? Then after the 5 hours, you can take the dough balls out of the dough box? Thanks in advance!

Great video! How long will the dough balls last in the fridge?

If I freeze the dough balls, what would be the proofing time after moved back to room temperature? Or should I move them to the fridge before moving them to room temp?

@bluphobia

5 жыл бұрын

Would also like to know about this!

@VionyTania

5 жыл бұрын

usually, you put frozen dough into the fridge overnight to thaw then proof as needed

@robertfeather610

5 жыл бұрын

straight from the freezer to average room temp 18-25c would be 4h

@neiluk78

3 жыл бұрын

Copied from another comment asking the same question Peddling Pizza The best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.

Massive 👍

Great video - thanks. Only slight reservation - really need that much salt !!! Good to see no oil or sugar going in the dough !!!!!! Thanks again

@peddlingpizza

5 жыл бұрын

Simon Taylor classic Neapolitan is usually 3%. I find 2.9 is my sweet spot. My dough is not salty. Also salt plays an important part in the fermentation process.

Hi been watching your videos for a while now your a great inspiration. Could you please advice how many grams dry yeast should be used for this same recipe as I only got dry yeast for now thank you.

@philobrain

5 жыл бұрын

Fresh yeast is usually 3x weight of dry, so 1g Fresh (used in video) ~= .3g Instant Dry

@suhazurrahman7977

5 жыл бұрын

Thank very very much for the reply one other question please after balling the dough up you mentioned freezing them do you mean to put them in the fridge or freezer. And after that how long do you leave out before you can roll the pizza shape out?

@jonatancohen

4 жыл бұрын

SUHAZUR RAHMAN refrigerator, not freezer. And take the dough between one and two hours before you cook

I recently switched from an Uuni 3 to a Roccbox. Wish I had done it sooner. The Roccbox blows the Uuni 3 out of the water!! It is a better pizza oven in all categories. Built like a tank, user friendly, I can’t say enough good things about it! This recipe produces absolutely delicious Neapolitan pizzas. Honestly, if you are considering investing in a pizza oven, Roccbox is undoubtedly the one to get, IMO.

@peddlingpizza

5 жыл бұрын

Cinzanita awesome stuff. It’s definitely the best in its class.

@peddlingpizza

5 жыл бұрын

Anonymous half the price and probably 1/4 the quality of the Roccbox. I’ve seen one in person and it was wonky with a very thin stone.

What kind of flour do you use? If not using fresh yeast, How much dry yeast should I use?

very good

I live in a tropical country. Would it be essential to put the dough in the fridge for fermentation? Thanks!

Can I use active dry yeast with this plz? Great vid guna try it this weekend

Hi, wondering where I can buy that turning peel? Thanks, great video!

@gozney

4 жыл бұрын

Hey Tony, Adams using the Gozney Turning Peel, which you can find here: www.gozney.com/store/roccbox-turning-peel Thanks!

Adam, excellent video! I can’t get fresh yeast in our town (US), but I do have SAF Instant yeast. How much would I use and would there be any other changes to your recipe due to the difference? When you are cooking the pizza is the 750-degrees (F) on the stone from the gage on the Roccbox, or measured with an infrared thermometer? Thanks in advance for your time!

@peddlingpizza

5 жыл бұрын

John Christopher try using half the amount. Also the inbuilt gauge was reading 400 but the top of the ovens stone would be at about 420-430 as the thermometer is under the stone and can take a little longer to catch up.

@johninnm01

5 жыл бұрын

Thank you for the quick response!!

Perfetta

If I were to use your recipe with instant dry yeast instead of fresh yeast, how much of the instant dry yeast should I use? Thank you!

@jelly8594

2 жыл бұрын

Between half and a third of the fresh grams

HI Adam, thanks for a great video. One question regarding the yeast ... You add 1g of fresh yeast but since active dried yeast is easier to get hold of ( and store ), how much ( of say Allinsons A.D.Y.- yellow tin ) would you include ? ( For your 1K flour it'd be 30g Active Dry Yeast I think according to the tin instructions ..... which is confusing because I thought Active Dry yeast quantity should be approx 1/3 fresh yeast in quantity ? If I only add 1/3g of A.D.Y it surely cant be enough ? ) . Thanks in advance :)

@peddlingpizza

5 жыл бұрын

Stephen Isaacson use 1/3rd. Don’t follow what’s on the tin. That recipe will most likely be for making bread in an hour.

@peddlingpizza

5 жыл бұрын

Stephen Isaacson also if in UK. Most supermarkets have fresh yeast available now. You can get from most in store bakery counters.

@stephenisaacson261

5 жыл бұрын

Thanks so much. Will give it a go! Cheers :)

How long can we leave this out in room temp for after balling it up? I’ve had it out for 24 hours already. Thanks in advance!!

@peddlingpizza

3 жыл бұрын

Depends on room temp but if it’s nice and relaxed then go for it.z

Great video Adam, clear and informative. I use a shower cap to place over the bowl when proving, saves using clingfilm all the time.

@peddlingpizza

5 жыл бұрын

James Whittaker good trick.

I hope these dough balls are the same you made in the video? Not before with other ingridents? Or other flours.? Also i are sure about the time its 6 hours? I hope my turn out good as urs. 👍👌