G'day mate, what's your trick to getting the pizza off the peel and onto the pizza stone Ive tried flour and semolina and when I go to jiggle it off all the topping goes and the dough stays?
Hi Glen again, thanks for the videos! My wife just brought me a gozney, and we are going to have a crack at Pizza Saturday night. Have you ever used a poolish?
@@adammccreight2215 hi mate, yes I’ve done poolish in the past but I prefer the direct method with a long bulk ferment (24 hrs plus) it’s all personal preference though. If you follow me on Reddit, I have a number of pizza recipes on there and multiple videos. The videos aren’t like this though. This is more of a how to compared to my Reddit content.
@@mazzaferroracing hahaha, I haven’t done a video in a long time for this channel but…. That has always been something I wanted to do on here. I may have to do it. Cheers!
@@Adsawtell couldn’t care less if anyone bought it or not mate lol. Makes good pizza, that’s all this is about. I’ve got the Gozney dome now and you still have to spin the pizza if you don’t, you’ll burn the shit out of it.
@@glensaussiebbq4823 i just made a brisket, it took 15 hours total. I seasoned it with salt and pepper, then i cooked it at around 210°F with only charcoals in the snake method. I then rested it on the counter wrapped for an hour, the end result was amazing it held together but fell apart at the slightest touch
I’m doing my first right now. Didn’t trim up but I did put a binder and some other seasonings on it. I’m at 170 Fahrenheit smoking low for 10 hours. It’ll be night time, so I need to still spritz it before I sleep?
This is definitely one of my favourite channels , only found it today and already watched all the video, this fucking guy is magnificent, pissing myself laughing and getting hungry
Man, you are fucking awesome, i dont know any bloke who wouldnt love to be your mate. Mad love and respect from Dublin my man. Only came across your channel, instand sub and cant wait to all your videos
Thanks for a great review. I have one of these...used it tonight. Cooks the top and edges really wel but I reckon it needs a door cover to trap more heat and heat that stone faster. It could toat the bottom better. Still happy with it. Great ptice and easy to use. Cheers
Haven’t done the honey but was doing a chilli jam mixed in with the pizza sauce. Sensational! I’ve ran out so I need to get back there and get some more
