Classic Neapolitan Pizza Marinara in @Gozney Dome 

Will be coming very soon

@@peddlingpizza cheers bud - your videos are extremely helpful to our business too 👍👍👍

I’ve always baked on a higher flame. I turn the oven down between pizza quite often.

On it

I only offer it as a fresh finish if a customer wants it. I would never cook basil on top of a Marinara.

Absolutely

Yeah just my blend of flours.

Depends on what pizza size and your goals. You can fit 2x9-10” pizza in a single dome but I bake 12” and that’s a challenge. If you want to be able to smash out up to 40+ per hour then 2 Domes are the way to go. Can’t go wrong with 2 Roccbox also though.

It’s all about just using a nice Tomato. Proper DoP San Marzano are over double the price and are not worth the extra.

It’s wonderful in the winter and brutal in the summer. Would be the same kind of temp with one oven. Can get north of 60°c but I have airflow, fans and use a zerobreeze mk2 AC unit blowing cold air on me.

I’m interested

Nice addition for sure.

12” wave pizza liners

They are 12” wave pizza liners

@@peddlingpizza Awesome thanks Adam!

240 in just over 6 hours solo.

😲😲😲 that’s a lot to count for me. Well done 👍 you

Packing room in pizza accessories

It's in the last video like he said

@@viktorkoning1442 its different. his plates keep it at 20c. my fridge will drop the temp too low and will cause cold spotting on the pizza. i wonder what i can do to keep it at 20c as well. last party i threw it over Neapolitan dough over proofed. still very delicious but hard to manage. i could just roll it again and develop some more gluten but then i would have to wait. maybe just buy a sep small fridge lol idk

@@gregorykarimian3813 i see, I'm experimenting with less yeast but you probably already know. It gives a larger window of time i guess. I think the reballing is the way to go. Personally I like to keep some balls in the fridge while the others are on the counter. Hope you'll find your solution mate

@@viktorkoning1442 yea i heard some people put less yeast or more gluten in their dough. i think i will try your method and put some in the fridge and try to time it

iPad running Zettle

@@peddlingpizza thank you

This is the most authentic pizza there is dude. Il explain: the dough has been fermented at least 24 hours and the gluten made it super super soft and full of air. All ingredients are premium. The thing with the fire over is that it burns at around 700-800 degree compare to regular oven that go to like 550. With this very high temperature the dough is like light fluffy super soft because it takes only about 90 seconds to cook. Look at the way he push trought the edges to keep air in crust. No stupid rolling pin. This is not you cheap, solid american pizza hidden under tons of cheese to hide the crapness. This is art and its super delicious. Try an authentic one.

It really. I bake exactly the same in a larger brick wood oven.

Brilliant. Have a wonderful day.

Yes this is what I'm most curious about! One pizza is already stressful enough 😅