Well here’s one for you. The filthy peddler. My Classic pizza Margherita pimped with fennel sausage, red onion, pepperoni & Nduja. All the meat and a little spice.
I often times rip a hole in my dough when I go to spin or remove my pizza from my roccbox. Ive done around 25 pizzas on it now more or less. I was also a chef for 12 years so I feel quite dumb that I cant figure this out haha. Its like the dough doesnt quite cook hard enough on the bottom before its cooking on top. Ive tried adjusting the flame up top to slow the cook and leave more time for the dough to set on the bottom so I dont think its that. Its almost as if the toppings/sauce/olive oil are making the dough too wet or something. Anyways, posting this here for you to see since you live and breathe pizza. probably just more tinkering and practice needed. Id like to get it figured out and open a pizza shop here in the states one day
Out of all the 1000's of alledged and self proclaimed professional pizza makers/ pizzaiolo's here on Youtube trying to prove why they're the best. Adam mate here, plods along here, smashing out consistency in every one he makes. That pride and genuine natural passion at producing a knock out pizza everytime is self taught. He knows his craft way better than everybody else making pizza on youtube, from ingredigent selection to his methodologies. He knows he cannot eat pizza everyday, as he would be the size of a house. But the love and joy of doing it is clearly evident, from the first trial one of the day to ones he gives out to homeless people. Peddling 🍕 is the GOAT 🐐
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👌good as
😍😍😍
I often times rip a hole in my dough when I go to spin or remove my pizza from my roccbox. Ive done around 25 pizzas on it now more or less. I was also a chef for 12 years so I feel quite dumb that I cant figure this out haha. Its like the dough doesnt quite cook hard enough on the bottom before its cooking on top. Ive tried adjusting the flame up top to slow the cook and leave more time for the dough to set on the bottom so I dont think its that. Its almost as if the toppings/sauce/olive oil are making the dough too wet or something. Anyways, posting this here for you to see since you live and breathe pizza. probably just more tinkering and practice needed. Id like to get it figured out and open a pizza shop here in the states one day
Chronic 2001 must be your favourite album….Loving the videos. Keep em coming ✌️✌️😊
The world needs Pizza trucks like this to sit front of Franchise Pizza places in give samples. Its bad out here.
You would do well at a Bicester heritage day ,
Out of all the 1000's of alledged and self proclaimed professional pizza makers/ pizzaiolo's here on Youtube trying to prove why they're the best. Adam mate here, plods along here, smashing out consistency in every one he makes. That pride and genuine natural passion at producing a knock out pizza everytime is self taught. He knows his craft way better than everybody else making pizza on youtube, from ingredigent selection to his methodologies. He knows he cannot eat pizza everyday, as he would be the size of a house. But the love and joy of doing it is clearly evident, from the first trial one of the day to ones he gives out to homeless people. Peddling 🍕 is the GOAT 🐐
Looks baaaaaanging!!
What flour are you using?
Nice! how big are the doughballs in grams?
Where is your gozney peel?
Absolutely gorgeous pizza!
I love to put meat on it after it's cooked, some thinly sliced procutto, fresh basil. 👌
Do you guys ever come around the west midlandS? these look banging!
Is that semolina or flour?