Ako sa takáto pizza sádza do pece? Vždy pri sádzani sa mi pizza pokrčí a vytečie:(
@MartinsvibaPizzaioloАй бұрын
Pizza sa vsádza rovnako ako pri každej inej. Rozdiel je iba vtom že sa trocha inak naťahuje kedze toto bola biga. Použi semolina Rimacinatta pri roztqhivani cesta na pracovnej ploche. Nachystal pizzu a potom len zľahka popras lopatu a presun cesto na lopatu a rovno do pece a jednom tahom vytiahni lopatu von. Chce to trocha tréningu ale keď je správna technika ide to veľmi ľahko a jednoducho.
@vladimirsevecka3 ай бұрын
Perfektne, otázka, keď to dávate na mäso, miešate to s olejom, alebo má sucho?
@MartinsvibaPizzaiolo3 ай бұрын
Na,sucho poprípade niekto používa ako spojivo horcicu no ja nie ja nechávam korenie nazit priamo na mäse
@AnnaLukackova-no4ez4 ай бұрын
Naaaaaadhera supeeeeer vysvetlené veľká poklona👏👏👏👏👏
@MartinsvibaPizzaiolo4 ай бұрын
Ďakujem
@satan-jz1io5 ай бұрын
neda sa to obvariť v tom sáčku vo vákuu ?
@MartinsvibaPizzaiolo5 ай бұрын
Obvarit sa dá ale je potrebné odstrániť slanost ktorá nám tam vznikla a zároveň je potrebné mäso prepláchneme pod studenú vodu. Pokual budete obvarat v sáčku ako bolo nasolene tak riskujete že meso bude slané až presolene kedze ho bude vyvarat v tom slanom roztoku.
@user-qn9fh1rq4n5 ай бұрын
What country is that
@MartinsvibaPizzaiolo5 ай бұрын
England
@martingraizely7 ай бұрын
Aky podiel lepku ma ta muka?
@MartinsvibaPizzaiolo7 ай бұрын
Konkrétne táto múka Dallagiovanna laNapoletana ma 12g Dallagiovanna 2.0 ma 14g
@tedpowers657210 ай бұрын
Looks like you can only fit one rack in the dome?
@MartinsvibaPizzaiolo10 ай бұрын
You can fit two posible three but this was done with square mesh wich you can't place close to a corner.
@jurajkocifaj300011 ай бұрын
Ahoj prosimta o aky druh pezza sa jedna je moznost kupenia aj na slovensku?dakujem
@MartinsvibaPizzaiolo11 ай бұрын
Ahoj je to značka Gozney Dome a v súčasnej dobe nie je dostupná na SK myslím ze Nemecko ju zatiaľ ma ako jediný v EÚ. Ona príde aj na SK ale to ešte potrva.
@johnbroz751111 ай бұрын
I am Czech and love my Gulas I will make this Slovak style looks delicious its more hearty than the Czech version do Slovaks serve their gulas with dumplings
@MartinsvibaPizzaiolo11 ай бұрын
Preferably with fresh bread :-)
@scaryprowler Жыл бұрын
Nice one Martin! What charcoal brand is that? Also, what chimney are you using with your dome? I'll be putting mine inside a shelter soon. Thanks
@MartinsvibaPizzaiolo Жыл бұрын
Most of the time Monolith charcoal. For the Dome im using double wall 1m high
@scaryprowler Жыл бұрын
@@MartinsvibaPizzaiolo thanks Martin! I'll look into that chimney. All the best
@MoonWhoOx Жыл бұрын
bezvadni!!!
@jamestolfree7607 Жыл бұрын
quick question. what happened at the 6min mark? the meat was being browned then all of a sudden it has liquid in it but didn't show what/how much. was it wine, water, both or something else!? thanks in advance.
@MartinsvibaPizzaiolo Жыл бұрын
Sorry for inconvenience we had trouble with the viedo. It was water added to a meat. In total when you cooking goulash 15L you need at least 4kg ofmeat that's a minimum so you go by volume of the meat and how much meat you want 😀
@Tomiciatko Жыл бұрын
Super, fandim uz dlho :> Odkial pec ? :}
@MartinsvibaPizzaiolo Жыл бұрын
Ďakujem na Instagrame mam toto viacej ako tu 😅 pec mam priamo od Gozney UK
@mariankupka9827 Жыл бұрын
Nadhera Maťo.
@MartinsvibaPizzaiolo Жыл бұрын
Ďakujem
@jeremygekonge5193 Жыл бұрын
Hello Sir, great video 🤙🏾. Are you using the dome in pizza business or personal use?
@MartinsvibaPizzaiolo Жыл бұрын
Only for personal use at home and all my Pizza classes I'm providing plus all Pizza Demos around the festivals
@mariankupka9827 Жыл бұрын
Si šikovný Maťo.Prosim ťa odkiaľ si?
@MartinsvibaPizzaiolo Жыл бұрын
Pôvodne Hlohovec ale žijem uz 17 rokov v Anglicku
@scaryprowler Жыл бұрын
Inspired by the lighting method. Do you preheat the stone with gas too before lighting the wood that way on the other side? Great work mate!
@MartinsvibaPizzaiolo Жыл бұрын
Thanks. This is the way I do it since I got the oven. Olwas start with gas wich eventually start the wood and the stone temp at that time is around 280°C so there is no cold spot for the stone. Ones the wood is on I just shut down the gas and place the pack back. It work for me and never had any problem with it or with the stone. Thanks
@scaryprowler Жыл бұрын
@@MartinsvibaPizzaiolo thanks for the explanation! I'm going to try this next time I'm cooking with wood.
@MartinsvibaPizzaiolo Жыл бұрын
@@scaryprowler more then welcome.
@jankovacik4023 Жыл бұрын
Zdravím, super video. Chcem vyskúšať, len mám troška chaos v tých časoch. Správne to chápem, že cesto sa fermentuje 18 hodín? Potom sa guľkuje. Po naguľkovaní ide opäť do vinotéky na 18 stupňov? Ako dlho je v naguľkovanom stave? Ináč povedané, koľko času uplynie medzi naguľkovaním sa samotným robením pizze?
@MartinsvibaPizzaiolo Жыл бұрын
Ano chápete to správne a po nagulkovani 6 hodin a môžete piecť. Tzv. Celková doba fermentacie je 24 hodin
@mariankupka9827 Жыл бұрын
Zdravím vás Martin.Prosim ,Vás upiekol by som vtejto peci aj chlieb?
@MartinsvibaPizzaiolo Жыл бұрын
Upiekol ale neni to úplne ono. Slabo udržuje tepelo.
@ruhalajn Жыл бұрын
Going to try to make it tomorrow if the beef shank comes in. Thank you for the help. We are Slovak in US but my family never made goulash. I'll make a new tradition.
@MartinsvibaPizzaiolo Жыл бұрын
I love quality goulash cook outdoors. Just give it a plenty of time to cook onions slowly because that is the hey element :-)
@ruhalajn Жыл бұрын
@@MartinsvibaPizzaiolo turned out awesome! The whole family loved it. Thank you for the great goulash.
@tomg5989 Жыл бұрын
Super návod. Děkuji👍.
@ruhalajn Жыл бұрын
Is there any way to get the exact amount taken of all the ingredients? I want to use this recipe now instead of my old one.
@MartinsvibaPizzaiolo Жыл бұрын
So do you need all the amount of ingredients? Do I understand correctly?
@ruhalajn Жыл бұрын
@@MartinsvibaPizzaiolo yes please
@MartinsvibaPizzaiolo Жыл бұрын
@@ruhalajn sorry for waiting. It is hard to say exact amount as you going by taste. One lard Onion Half of the amount in volume to meat For 15l goulash you need for 3.5kg - 4kg beef neck or beef shank. I prefer neck and I add slice of pork belly for flavour. Pepper mix Two Garlic cloves 1/2 tomato pure One chopped tomatoes in cans 1.1/2 TBSP sweet pepper powder Chilli pepper powder Black pepper Oregano in the end good amount 4 x TBSP 1 TBSP quality plum jum It is very important to get the onion perfect. You need to mix constantly I prefer slow fire and it shoud take 2 hours. It can't burn otherwise you will taste tha later on.
@ruhalajn Жыл бұрын
@@MartinsvibaPizzaiolo thank you very much. I will let you know how it turns out!
@MartinsvibaPizzaiolo Жыл бұрын
@@ruhalajn if want to discuss call me on WhatsApp more then welcome to help.
@EstebanMcC Жыл бұрын
Timings and temperature would be helpful!
@MartinsvibaPizzaiolo Жыл бұрын
Cooking is up to you low and slow or hot & fast. I do hot & fast all my Bbq 150°C and timing varies depending on thickness of ribs and for me I don't cook by time. But to answer your questions timing will depend on the temperature you cook as well so it coud be 2.45 it coud be 5 hours there is so many possibilities :-)
@jennyuwi Жыл бұрын
Wonderful pizza napoletana 👍😃
@MartinsvibaPizzaiolo Жыл бұрын
Thank you
@Arthursabbatinibuoro Жыл бұрын
Qual o nome da música? Belo video e deliciosa pizza!
@MartinsvibaPizzaiolo Жыл бұрын
Sorry m8 don't understand
@Arthursabbatinibuoro Жыл бұрын
@@MartinsvibaPizzaiolo Naturalmente.
@janpecit6222 Жыл бұрын
parádny postup, jednoducho všetko vysvetlené dneska to vyskúšam :)
@spirit5889 Жыл бұрын
Martin vyzeraju uzasne. Popis surovin by si nevedel napisat? Dakujem
@MartinsvibaPizzaiolo Жыл бұрын
Ďakujem ešte som nemal čas to napísať ale idem to tam dat :-)
@ovjunior Жыл бұрын
Are you using the oven indoor? I want to replace my woodstove with this pizza oven in my kitchen but concerned about smoke leaking inside too much .
@MartinsvibaPizzaiolo Жыл бұрын
No it's outside in my bbq are
@ivonamartinkova95162 жыл бұрын
Sikovny super a ta pec nema chybu …. 👏👏👏👏
@Jajamilan2 жыл бұрын
OK. + Like
@DahGrill2 жыл бұрын
What type of mixer do you have? Is that a while wheat dough?
@MartinsvibaPizzaiolo2 жыл бұрын
Sunmix6 and flour Dallagiovanna laNapoletana
@martinkubin59312 жыл бұрын
To ako tam hádžete to cesto................WAW Super Maťo ;)
@MartinsvibaPizzaiolo2 жыл бұрын
Martin nemusíš my vykať prosím :-) Ďakujem bol to krásny víkend.
@denmorin2 жыл бұрын
Looks so good man! First pizza going in my new Dome tomorrow. I'm pumped!
@MartinsvibaPizzaiolo2 жыл бұрын
Go for it just make sure you cure the oven properly not a 30 minutes
@denmorin2 жыл бұрын
@@MartinsvibaPizzaiolo Gotchya man! I've already cooked potatoes and hamburgers in it. First time for pizza. Wish me luck ;)
@m80prs2 жыл бұрын
Looks like a great experience! Well done mate💪🏼
@MartinsvibaPizzaiolo2 жыл бұрын
It sure it was. Amazing host Amazing pepale :-)
@katherinekendall65182 жыл бұрын
I just purchased a used mixer and the spiral is hitting the bowl. Do you know how to adjust it?
@MartinsvibaPizzaiolo2 жыл бұрын
You can't adjust the spiral. It looks to me like the spiral is bent wich telling me someone must make realy low hydratation. Where are you from? I might get you the info for correct person to speak to who might help.
@katherinekendall65182 жыл бұрын
@@MartinsvibaPizzaiolo that would be disappointing. I’m in Minnesota in the US.
@MartinsvibaPizzaiolo2 жыл бұрын
@@katherinekendall6518 you bought it second hand so you shoud inspect the mixer while you where there to pick him up. I woud give the seller call back and ask for money back because that's definitely not a manufacturer issue.
@Mi-vr3yj2 жыл бұрын
Dal by som si… vyzera fajne, len mi tam velmi nejde ten dzem…ale inak vyzera velmi pekne !!!
@MartinsvibaPizzaiolo2 жыл бұрын
Vyskúšaj a neobanujes :-) then džem tam len zvýrazní a spravi vyvazenost chuti celého gulášu
@matusliptak76322 жыл бұрын
Super aka to je znacka robota 👍dakujem
@MartinsvibaPizzaiolo2 жыл бұрын
Sunmix 6 ich najmenší model
@matusliptak76322 жыл бұрын
Dakujem pekne
@MrJusmobile2 жыл бұрын
I love everything but the oven. And you are good! I tell it like it is!! You deserve a real full refractory brick duel fuel oven from Italy and not from anywhere else. Stainless steel dome just does not cut it. Everyone knows it but they are going to criticize anyway. If no one can afford one then buy a Zio Ciro Mini oven full refractory brick oven and the pizza game is lifted to a new level and it's only 1400.00 U.S. dollars!! I am waiting for the defense of the steel dome!! Junk. Again, you got pizzaiolo chops!, it's the oven.
@MartinsvibaPizzaiolo2 жыл бұрын
The Dame is not a junk that is just to strong word to use it. Do you you own one? If not then it silly to commet on that. Do own 4 pizza oven and one refractory gas oven I built by myself :-) And I still prefer dome to anything else as it's doing the job as it shoud and it doesn't weigh a ton wich was bonus for me. Everyone got there own opinion I got mine and I'm happy with it. I heard that Zio Ciro 80 or 100 got some technical issues with dome to cracked. They might have fixed the issue by now I don't know. To be fair Zio Ciro was the oven I originally wanted couple years back :-) Gozney Dome is well build it keep heat long time I'm sure not ad long as refractory oven but on opposite site I can cooked pizza in 45 min. I cooked all sort of food in the Dome and I love.
@dansteiner9393 Жыл бұрын
The Gozney dome is anything but junk. In fact, it crushes most of the other stuff on the market, including the Zio Ciro. You need to do some research before calling something junk.
@xxkasperxx2 жыл бұрын
Anyone know what brand mixer that is ?
@MartinsvibaPizzaiolo2 жыл бұрын
It is Sunmix6
@xxkasperxx2 жыл бұрын
@@MartinsvibaPizzaiolo thanks much..going to look into one 🤙🏾
@denmorin2 жыл бұрын
Great skills! Give me some wood flavored pie my bro.
@MartinsvibaPizzaiolo2 жыл бұрын
Thanks check my chanel kzread.info/dash/bejne/oGZmp8qjZNawe6Q.html
@s.irvingbeer12072 жыл бұрын
Hey nice pies. How did you vent your exhaust for an indoor Dome. Thanks.
@MartinsvibaPizzaiolo2 жыл бұрын
My dome is not indoor it outside in bbq shack and I have double wall chimney going through roof
@Chris-bn5cv2 жыл бұрын
Good looking pizza's! Is that a french fry cutter use for the cheese?
@MartinsvibaPizzaiolo2 жыл бұрын
Thanks m8 the cutter is from ProCook
@Chris-bn5cv2 жыл бұрын
@@MartinsvibaPizzaiolo That's a nice device. Better that me almost cutting my finger trying to cube mozz lol.
@MartinsvibaPizzaiolo2 жыл бұрын
@@Chris-bn5cv tell me about it done that for 3 years :-)
@tonys-travels-20232 жыл бұрын
Nice work. My friend… if I may please ask….. do this in English too. Best regards.
@MartinsvibaPizzaiolo Жыл бұрын
One day I will :-)thank you
@PopdaddysBBQ2 жыл бұрын
THE BBQ GURU ULTRA Q PRODUCT IS DEFECTIVE SAYS THE MANUFACTURER - DO NOT USE RAMP FEATURE kzread.info/dash/bejne/mHqCz7KMiru5opM.html
@seanlang39102 жыл бұрын
??o?o?? ?
@MartinsvibaPizzaiolo2 жыл бұрын
????????
@zsolttiba45862 жыл бұрын
profi munka gratulálok
@anujmarathe36672 жыл бұрын
Great video mate! Your pizzas look amazing! Spot on with the leopard spotting browning of the crust
@MartinsvibaPizzaiolo2 жыл бұрын
Thanks a lot
@anthonyfarone4202 жыл бұрын
How much for the mixer? Thanks
@MartinsvibaPizzaiolo2 жыл бұрын
Check your local dealer for UK visit www.sunmix.co.uk/
@Wi_Yeti_Official2 жыл бұрын
Can you measure the distance from the floor to height of your table that the oven is on please! It looks like the perfect height
@MartinsvibaPizzaiolo2 жыл бұрын
The high of pizza cooking floor is 4ft from floor
@Wi_Yeti_Official2 жыл бұрын
@@MartinsvibaPizzaiolo thanks!
@tompurvis12612 жыл бұрын
Great video. You are using the gas side with a chunk of wood for flavor. Very interesting. Looks to be a nice balance between efficiency and wood burning. I built a board to use with my Roccbox pizza prep. I think I will be fitting with a stainless overlay.
@MartinsvibaPizzaiolo2 жыл бұрын
Thanks i do love stainless Steel as it's easy to clean qnd it's ideal for food prep. In that high temeprature I don't think wood will give extra flavour.
@tompurvis12612 жыл бұрын
@@MartinsvibaPizzaiolo I just ordered a 19x15 stainless cutting board that will fill the dough working section of my portable prep board.
Пікірлер
Ako sa takáto pizza sádza do pece? Vždy pri sádzani sa mi pizza pokrčí a vytečie:(
Pizza sa vsádza rovnako ako pri každej inej. Rozdiel je iba vtom že sa trocha inak naťahuje kedze toto bola biga. Použi semolina Rimacinatta pri roztqhivani cesta na pracovnej ploche. Nachystal pizzu a potom len zľahka popras lopatu a presun cesto na lopatu a rovno do pece a jednom tahom vytiahni lopatu von. Chce to trocha tréningu ale keď je správna technika ide to veľmi ľahko a jednoducho.
Perfektne, otázka, keď to dávate na mäso, miešate to s olejom, alebo má sucho?
Na,sucho poprípade niekto používa ako spojivo horcicu no ja nie ja nechávam korenie nazit priamo na mäse
Naaaaaadhera supeeeeer vysvetlené veľká poklona👏👏👏👏👏
Ďakujem
neda sa to obvariť v tom sáčku vo vákuu ?
Obvarit sa dá ale je potrebné odstrániť slanost ktorá nám tam vznikla a zároveň je potrebné mäso prepláchneme pod studenú vodu. Pokual budete obvarat v sáčku ako bolo nasolene tak riskujete že meso bude slané až presolene kedze ho bude vyvarat v tom slanom roztoku.
What country is that
England
Aky podiel lepku ma ta muka?
Konkrétne táto múka Dallagiovanna laNapoletana ma 12g Dallagiovanna 2.0 ma 14g
Looks like you can only fit one rack in the dome?
You can fit two posible three but this was done with square mesh wich you can't place close to a corner.
Ahoj prosimta o aky druh pezza sa jedna je moznost kupenia aj na slovensku?dakujem
Ahoj je to značka Gozney Dome a v súčasnej dobe nie je dostupná na SK myslím ze Nemecko ju zatiaľ ma ako jediný v EÚ. Ona príde aj na SK ale to ešte potrva.
I am Czech and love my Gulas I will make this Slovak style looks delicious its more hearty than the Czech version do Slovaks serve their gulas with dumplings
Preferably with fresh bread :-)
Nice one Martin! What charcoal brand is that? Also, what chimney are you using with your dome? I'll be putting mine inside a shelter soon. Thanks
Most of the time Monolith charcoal. For the Dome im using double wall 1m high
@@MartinsvibaPizzaiolo thanks Martin! I'll look into that chimney. All the best
bezvadni!!!
quick question. what happened at the 6min mark? the meat was being browned then all of a sudden it has liquid in it but didn't show what/how much. was it wine, water, both or something else!? thanks in advance.
Sorry for inconvenience we had trouble with the viedo. It was water added to a meat. In total when you cooking goulash 15L you need at least 4kg ofmeat that's a minimum so you go by volume of the meat and how much meat you want 😀
Super, fandim uz dlho :> Odkial pec ? :}
Ďakujem na Instagrame mam toto viacej ako tu 😅 pec mam priamo od Gozney UK
Nadhera Maťo.
Ďakujem
Hello Sir, great video 🤙🏾. Are you using the dome in pizza business or personal use?
Only for personal use at home and all my Pizza classes I'm providing plus all Pizza Demos around the festivals
Si šikovný Maťo.Prosim ťa odkiaľ si?
Pôvodne Hlohovec ale žijem uz 17 rokov v Anglicku
Inspired by the lighting method. Do you preheat the stone with gas too before lighting the wood that way on the other side? Great work mate!
Thanks. This is the way I do it since I got the oven. Olwas start with gas wich eventually start the wood and the stone temp at that time is around 280°C so there is no cold spot for the stone. Ones the wood is on I just shut down the gas and place the pack back. It work for me and never had any problem with it or with the stone. Thanks
@@MartinsvibaPizzaiolo thanks for the explanation! I'm going to try this next time I'm cooking with wood.
@@scaryprowler more then welcome.
Zdravím, super video. Chcem vyskúšať, len mám troška chaos v tých časoch. Správne to chápem, že cesto sa fermentuje 18 hodín? Potom sa guľkuje. Po naguľkovaní ide opäť do vinotéky na 18 stupňov? Ako dlho je v naguľkovanom stave? Ináč povedané, koľko času uplynie medzi naguľkovaním sa samotným robením pizze?
Ano chápete to správne a po nagulkovani 6 hodin a môžete piecť. Tzv. Celková doba fermentacie je 24 hodin
Zdravím vás Martin.Prosim ,Vás upiekol by som vtejto peci aj chlieb?
Upiekol ale neni to úplne ono. Slabo udržuje tepelo.
Going to try to make it tomorrow if the beef shank comes in. Thank you for the help. We are Slovak in US but my family never made goulash. I'll make a new tradition.
I love quality goulash cook outdoors. Just give it a plenty of time to cook onions slowly because that is the hey element :-)
@@MartinsvibaPizzaiolo turned out awesome! The whole family loved it. Thank you for the great goulash.
Super návod. Děkuji👍.
Is there any way to get the exact amount taken of all the ingredients? I want to use this recipe now instead of my old one.
So do you need all the amount of ingredients? Do I understand correctly?
@@MartinsvibaPizzaiolo yes please
@@ruhalajn sorry for waiting. It is hard to say exact amount as you going by taste. One lard Onion Half of the amount in volume to meat For 15l goulash you need for 3.5kg - 4kg beef neck or beef shank. I prefer neck and I add slice of pork belly for flavour. Pepper mix Two Garlic cloves 1/2 tomato pure One chopped tomatoes in cans 1.1/2 TBSP sweet pepper powder Chilli pepper powder Black pepper Oregano in the end good amount 4 x TBSP 1 TBSP quality plum jum It is very important to get the onion perfect. You need to mix constantly I prefer slow fire and it shoud take 2 hours. It can't burn otherwise you will taste tha later on.
@@MartinsvibaPizzaiolo thank you very much. I will let you know how it turns out!
@@ruhalajn if want to discuss call me on WhatsApp more then welcome to help.
Timings and temperature would be helpful!
Cooking is up to you low and slow or hot & fast. I do hot & fast all my Bbq 150°C and timing varies depending on thickness of ribs and for me I don't cook by time. But to answer your questions timing will depend on the temperature you cook as well so it coud be 2.45 it coud be 5 hours there is so many possibilities :-)
Wonderful pizza napoletana 👍😃
Thank you
Qual o nome da música? Belo video e deliciosa pizza!
Sorry m8 don't understand
@@MartinsvibaPizzaiolo Naturalmente.
parádny postup, jednoducho všetko vysvetlené dneska to vyskúšam :)
Martin vyzeraju uzasne. Popis surovin by si nevedel napisat? Dakujem
Ďakujem ešte som nemal čas to napísať ale idem to tam dat :-)
Are you using the oven indoor? I want to replace my woodstove with this pizza oven in my kitchen but concerned about smoke leaking inside too much .
No it's outside in my bbq are
Sikovny super a ta pec nema chybu …. 👏👏👏👏
OK. + Like
What type of mixer do you have? Is that a while wheat dough?
Sunmix6 and flour Dallagiovanna laNapoletana
To ako tam hádžete to cesto................WAW Super Maťo ;)
Martin nemusíš my vykať prosím :-) Ďakujem bol to krásny víkend.
Looks so good man! First pizza going in my new Dome tomorrow. I'm pumped!
Go for it just make sure you cure the oven properly not a 30 minutes
@@MartinsvibaPizzaiolo Gotchya man! I've already cooked potatoes and hamburgers in it. First time for pizza. Wish me luck ;)
Looks like a great experience! Well done mate💪🏼
It sure it was. Amazing host Amazing pepale :-)
I just purchased a used mixer and the spiral is hitting the bowl. Do you know how to adjust it?
You can't adjust the spiral. It looks to me like the spiral is bent wich telling me someone must make realy low hydratation. Where are you from? I might get you the info for correct person to speak to who might help.
@@MartinsvibaPizzaiolo that would be disappointing. I’m in Minnesota in the US.
@@katherinekendall6518 you bought it second hand so you shoud inspect the mixer while you where there to pick him up. I woud give the seller call back and ask for money back because that's definitely not a manufacturer issue.
Dal by som si… vyzera fajne, len mi tam velmi nejde ten dzem…ale inak vyzera velmi pekne !!!
Vyskúšaj a neobanujes :-) then džem tam len zvýrazní a spravi vyvazenost chuti celého gulášu
Super aka to je znacka robota 👍dakujem
Sunmix 6 ich najmenší model
Dakujem pekne
I love everything but the oven. And you are good! I tell it like it is!! You deserve a real full refractory brick duel fuel oven from Italy and not from anywhere else. Stainless steel dome just does not cut it. Everyone knows it but they are going to criticize anyway. If no one can afford one then buy a Zio Ciro Mini oven full refractory brick oven and the pizza game is lifted to a new level and it's only 1400.00 U.S. dollars!! I am waiting for the defense of the steel dome!! Junk. Again, you got pizzaiolo chops!, it's the oven.
The Dame is not a junk that is just to strong word to use it. Do you you own one? If not then it silly to commet on that. Do own 4 pizza oven and one refractory gas oven I built by myself :-) And I still prefer dome to anything else as it's doing the job as it shoud and it doesn't weigh a ton wich was bonus for me. Everyone got there own opinion I got mine and I'm happy with it. I heard that Zio Ciro 80 or 100 got some technical issues with dome to cracked. They might have fixed the issue by now I don't know. To be fair Zio Ciro was the oven I originally wanted couple years back :-) Gozney Dome is well build it keep heat long time I'm sure not ad long as refractory oven but on opposite site I can cooked pizza in 45 min. I cooked all sort of food in the Dome and I love.
The Gozney dome is anything but junk. In fact, it crushes most of the other stuff on the market, including the Zio Ciro. You need to do some research before calling something junk.
Anyone know what brand mixer that is ?
It is Sunmix6
@@MartinsvibaPizzaiolo thanks much..going to look into one 🤙🏾
Great skills! Give me some wood flavored pie my bro.
Thanks check my chanel kzread.info/dash/bejne/oGZmp8qjZNawe6Q.html
Hey nice pies. How did you vent your exhaust for an indoor Dome. Thanks.
My dome is not indoor it outside in bbq shack and I have double wall chimney going through roof
Good looking pizza's! Is that a french fry cutter use for the cheese?
Thanks m8 the cutter is from ProCook
@@MartinsvibaPizzaiolo That's a nice device. Better that me almost cutting my finger trying to cube mozz lol.
@@Chris-bn5cv tell me about it done that for 3 years :-)
Nice work. My friend… if I may please ask….. do this in English too. Best regards.
One day I will :-)thank you
THE BBQ GURU ULTRA Q PRODUCT IS DEFECTIVE SAYS THE MANUFACTURER - DO NOT USE RAMP FEATURE kzread.info/dash/bejne/mHqCz7KMiru5opM.html
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profi munka gratulálok
Great video mate! Your pizzas look amazing! Spot on with the leopard spotting browning of the crust
Thanks a lot
How much for the mixer? Thanks
Check your local dealer for UK visit www.sunmix.co.uk/
Can you measure the distance from the floor to height of your table that the oven is on please! It looks like the perfect height
The high of pizza cooking floor is 4ft from floor
@@MartinsvibaPizzaiolo thanks!
Great video. You are using the gas side with a chunk of wood for flavor. Very interesting. Looks to be a nice balance between efficiency and wood burning. I built a board to use with my Roccbox pizza prep. I think I will be fitting with a stainless overlay.
Thanks i do love stainless Steel as it's easy to clean qnd it's ideal for food prep. In that high temeprature I don't think wood will give extra flavour.
@@MartinsvibaPizzaiolo I just ordered a 19x15 stainless cutting board that will fill the dough working section of my portable prep board.