How I slap the dough and bake a pizza 

Adam, your organized way of working in your food truck is incredible, I am an interior architect and I would like to see in a video what the needs of your program are in your food truck, it would be very enlightening in addition to telling us what you would change for a better workflow, congratulations. One day I will eat your pizza. Success to you

Adam you have the best videos on making pizza. Your attention to detail is incredible, why you moved the pizza to the other oven. No one else is giving advice on such details that help all of us. Big thanks to you for sharing, it takes a lot of extra effort to make videos while you’re running a business. Keep this amazing content coming my friend 🔥

Adam, just wanted to say that you have inspired me to start a pizza business, and will be using your methods as the example. I am planning to get a 2nd hand Gozney Dome and spend 3 months perfecting the dough, before looking to start full time next summer. Going to probably look to put on a trailer to begin with.

What a treat to watch that - Thanks for taking the time to make the video

How has this turned into one of my favorite channels? Oh, I know. You are a hard working, amazing man. Absolutely crushing it for your family. Wish you the best man!

This is the coolest foodtruck setup in the history of food trucks. You are a machine. Congratulations on all of your hard work and success!

Love watching you make these....and maybe one day ........... I'll be as proficient as you. Amazing!

Props from Germany. I like your videos a lot, adam. They helped me, bringing my pizza game on the next level. THX for this!

Very nice Pizza I can see the passion from here .. as an Italian I’m very impressed.. the accuracy you put in to your work is inspiring ❤

You've got a nice little set-up there-really well thought out. I love the way you stay right on your pizza's when they're baking. All the very best to you. Kind regatds, Clark

I've been binge watching since I found you a few days ago. Looking to make my own pizza!!

I've also been watching awhile. Have really appreciated the information you share about both the pizza making craft and the business side of things. Truly inspirational. Thank you!

Adam, you certainly put a shift in, no one can begrudge of earning some dough. 🍕👍

The care and quality that you take to make your pizzas is a great credit to you... cheers and well done...

Thank You Adam very much indeed. You are such an inspiration. Wish you the best.

Thanks for your generosity in sharing your pizza “wisdom”…you’ve helped tweak our skills & fun in what’s becoming a tradition for our reli-dos / family & friends get-togethers! 🍕 😊🇦🇺🌏🦘

Was using my knuckles for this on my first 3-4 rounds of pizza and it’s always caused holes and non round pizzas. But started using this technique with your dough and it has been amazing. Thank you Adam for all your knowledge 🙏🙏 greetings from Dublin 🇮🇪

Love every second on this video. 👍 thanks for the dough handling tutorial 🍕 will try these techniques at home this weekend😮

So impressed with your setup and clockwork procedures. Well done.

so satisfying to watch, perfect skills and simply a smart and cool guy 😊

I love your content. And although I'm not planning on starting a pizza truck, you are helping me learn how to make great pizzas for my family and friends. If you broke out that part about forming the pizza into a short, I bet it would be popular. Thanks again for the great content.

I love what you do! Thanks for the tutorial!

Adam, awesome job teaching that slap technique. I need to practice it. Waiting on my pre-order of the Gozney pizza book, should be here any day. About to add the Neapolitan Arch with Flu and the pro peel 12. Home pizzas only. Thank you Adam for all the information you give out. Much appreciated.

Your work rate is incredible and can not imagine cleaning up the van after a days graft. What happens when there are 10 people in the queue. Awesome!!

Very informative. Thanks for showing how to do that in slow motion.

After coming accross your channel i have had a complete life change, sold my motorbike bought a trailer and am going to spend a year coverting it so i can join the pizza gang. I love how you present your vids and the info you provide is top notch, you have honestly inspired me mate its scary but im excited for my future. Take care man 👊

New Subscriber here Adam, and can I just say I can't seem to stop watching your videos, hooked from the moment I came across your channel. I'm really into the pizza oven cooking at home and been searching oven builds. Now watching you at it I'm actually contemplating do this myself, great job and great content 👏 ❤

You are a wizard / thank you so much for being so generous with your knowledge

Really enjoying these, thanks so much for the tips and sharing what you do. I’ve been making pizza in an Ooni for a few years, it’s pretty consistent and good now but always wanting to improve so thanks for the inspiration and best wishes to you. Cheers from Ireland.

Thanks for the slowed down slap tutorial, I've tried to learn it a few times and always give up lol.

I would love to see a video on how you prepare all the toppings. Especially how you roast all the veggies.

I am absolutely loving these market videos. My life dream is to open a pizzeria. I am 23 , hoping to be able to open it by the time I'm 50. You make it seem possible :)

😂 I slap my dough a little bit different 😆 love these vids 👍

Hell yeah. I’ve been waiting for this one!

Do you have to get approval from Anthropology? Love the red onion chopping...pro level! Also, the best explanation of the dough flip I’ve seen!

Amazing walk through thankyou from aust.

Mate, that van is banging. I’ve got a business doing smash burgers and loaded fries etc… (quite successful too). But that van is giving me some serious envy 😂

As an AC tech I’d suggest cleaning out the flour from the AC unit regularly to keep it running effectively. Also, that roof fan should be reversed so that it extracts air out rather than blowing it back down. In meantime, since watching your videos my own Pizza skills have improved by leaps and bounds. I’m now getting full use of my home pizza oven. Cheers mate!

Love these videos, I'm a complete novice and only have a Ferrari pizza oven but these videos are so helpful, cheers man

keep uploading more videos u r a good man

Nice vid dude! I was strugling with the pizza "slap", but now that you explained it "slowly", I catched now that to rotate it, I have to first hop it on my fore arm wich make it turn about 90°. Improving my technic everytime I watch one of your video! Keep on your nice work! 😄 Have a nice one dude! 😊

Your videos are the best

not having to handle cash makes a big difference!

I could watch you make pizzas all day!

Your channel is excellent!!!! I have a Oonie Koda 16 and have been making pizza for a few years now. However one thing I just can't figure out is when using a higher hydration dough 65%+ the flour seems to burn on the bottom of the pizza, I seem to have the best results when using pure semolina flour as my bench flour however this problem still shows up from time to time. I noticed you used allot of flour but did not burn the bottom at all, do you happen to know what I might be doing wrong? Thanks.

Very inspiring!

Could you give us a tour of your Point of Sale setup - which one you use, is it highly customizable, did you try others, does it properly list sold, not dispenced orders, that sort of thing. It seems to allow you fast orders and payment.

Adam, I'd love to know how to balance different dough strengths and yeast levels to make long proofs. I've bought an Arc and plan on taking it away in my camper to make pizzas on camp, but wanted to have the balls sorted and be able to keep them in the fridge so I can pull em out and let them come to temp as and when I fancied using them. This would likely mean that the balls can stay good for 2 days whilst I'm away.

Hello, thanks for the great videos. I would really enjoy a video where you show your equipment, like pizza cutter, spatula etc. Maybe it‘s just me to be honest :)

I use toasted sunflower seeds to replace the pine nuts in my pesto, because like you i try to keep my business nut free!

Hi Adam, did you add the batteries and inverter as part of the van build? Did they come as an option, or did you add them post having the van? Great that you share yor knowledge and experience 👍.

Been waiting for this to. Thanks!

Awesome mate. I’m trying to learn how to cook pizza with an Onni, and getting frustrated. Think I’ll invest in a gozney.

Adam, You are Champ 💪💪 Can You tell me what size is your gi metal turning peel?head size and length of the handle, thank you boss

Thanks for your videos. You could always try reverse the fan direction to pull the hot air out of the van instead inside on hot days. Also, question about the Dome. How to you manage the temperature throughout service? Is it automatic to the temp adjusted or do you have adjust as it cools or gets too hot?

Adam the Pizza pimp!! I’ve got to get to market on a Wednesday soon man. I need to have a peddler soon!!!

Hi, thanks for the great video. Which size is your Gozney pro Placement Peel?

I’ve noticed my dome heats quicker and holds temp with lower flame using the neo arc, definitely worth the small investment.

Well I’ve progressed enough to making dough and proving it in a box. But you make getting it out so easy. Mine sticks to the box then once I get it out and put it on the flour it’s become more of a square. Soon as I put it in the oven it basically turns into a fire ball. Maybe you can start online schools where we pay for your assistance

Very strong job bro 💪💪👍👍

You make those launches look so easy. No sticking at all. I tried sending you a pic of a step van I saw. It was lowered with mags. Not sure if it got to you. You get a nice rise for not having a crazy hydration. Why is that?

Keep keepin the nuts outside the van, its going to keep getting warmer man 😆

What brand of Semolina do you use. I am also in the UK and im in a really rural area and they have next to no options in the supermarkets here

Great video and a technique i need to master. I was trying this yesterday with 280g of dough, but I get little tears and it doesn't seem to want to stretch, without tearing more. Dough issue or technique... or both?

During market the business running better ? I am thibking of opening a van near a market too. Btw your pizzas are bangin 🤩🤩

Hi Adam, How often do you clean the top inside so you don't have to deal with any flying soot during baking? Thank you in advance and cheers!

What kind of flour do you use on the counter? just regular AP flour or is it the 00? Thank you

Adam, just started watching and such hard work, but you got it down. Do you make your own pizza dough?

Hi, thanks for the always interesting video. Tell me. What do you put in the pizza box? Between the pizza and the bottom of the pizza box please. Where do you find it? 👍🥰

Very nicely done! 🤙🤙😎

Lad in que saying 5 days in turkey landing in dalaman is £4k, inflations bad but not that bad. Great vid though mate, great 👍

The Man. Thanks.

I know that it would be an expense, but you could gain 20%-25% efficiency by switching to ovens with rotating stones. Much of your time is spent spinning the pizza for even coverage, which could be done for you, thereby allowing more time for creating the pizzas. I own a Blackstone, and the auto rotation makes the entire experience so much better. Give it some thought. Cheers!

Thanks Adam for your great video’s! Is there a reason (besides the size) why you stretch te pizza a little bit over the peel?

hey Adam can you please explain more on the technique when you put the pizza in the oven and you pull the peel

Great Video Adam, I've ordered the neopolitan arch, and some wilderbee hot honey after your feedback on this week's live.

Adam - do those pizza sheets in your boxes make a difference in terms of keeping the pizza hotter and the crust crunchy? Even after 10 minutes of storing it in a thermal bag

When you switched ovens, how did you know you had sucked all the heat out of the one spot? Also, do you ever put sun-dried tomatoes on your pizzas. Also,also :) have you experimented with putting a little chilli oil in your dough mix to make a slightly spicy version ? or will this not work?

My dough never seems as relaxed as yours when you get it out of the dough box. I’m using the gozney proofing box and they just stay quite balled once I’ve removed them.

Question, when you pick up the peel, do you have to spin it? Does that make the pizza cook better? Just giving you a hard time... love your videos and thanks for sharing everything!!

Incredible, brother.

Did you sauce the bottom of that pizza 😂 cos that’s what it looked like. I didn’t see you turn it right way over in the end I think your customer that came along may have thrown you off a bit. Cool vid

I'm really interested...What type of batteries and how many do you have? What are the amph and how much kwh does it store/how much do you use per day on the market? Would like to do a project myself but don't know how much power do i need

How many batteries do you have and power do they have.?.

Adam, 3 questions about your set-up: 1) When designing everything, did you compare your 240 volt refrigerator with a direct 12vdc compressor version? Inverters tend to waste a bit of power, and going from 12 volt batteries directly to a 12 volt compressor is best. They've been really improving the compressor tech and are rolling them out in most new caravans here in the US. Same with the A/C units (12 volt power vs 240 mains) 2) How do your rooftop pizza oven exhaust stacks hold up to driving conditions? 3) Have you considered building your pizzas ON the peel? It seems like you've got to take precious time to stretch and rearrange each pizza after you build it and slide it on the peel, but before you slide it into the ovens. As always, THANK YOU! And that veggie special looks absolutely amazing...

Greetings from ChCh, NZ ..... I have a Super Simple Question for you ..... :-) :-) :-) .... What is the Weight' of These Dough Balls ..... ????? ..... From your 'Dough Making' Vidclip You said that .... " I shoot for 270g..." .....The 'Structure' and 'Elasticity' of your Dough is Brilliant .... I just love the 'Presentation' and the Great Info in your Vidclips .....Best to You and Yours, .... And ALL your Viewers, Cheers ... keith

Hello can I build a gozny dome in my indoor kitchen if I use the correct air vents with the flue threw my kitchen ceiling going outside ?

What made you choose Dallagivoanna Uniqua over their Manitoba?

Have you thought about getting a Biscotte stone for you gozney to allow for better heat retention when cooking a lot of pizzas?

Alright can you do a video on your POS or can you give us bite of information what one you use looking to get one thanks

Thanks Adam. How high are the ovens? I mean the cooking base. Thanks

how long did it take you to learn the slap method? And do you have any tips/ways to practice to speed along the learning process? Thanks

Any advice on first pizza oven? I was looking at the Rocc box but concerned that its tight for turning pizza. I've became a bit obsessed with pizza ovens these past few weeks. I have a big birthday coming up, and it's pizza oven and cheaper guitar or very nice guitar.

OK Adam, how do you keep your stones so pristine? At 5 pizzas in on my new Gozney journey, I had a poorly launched, ripped crust that burned cheese sauce & toppings to my stones. After the ensuing drama, my stones look like the inside of a coal fired locomotive's chimney stack. Certainly you've had some spills and incinerations? How'd you clean it up or better how do you keep 'em looking like new?

Where can an American brother from across the pond purchase a Peddling Pizza hat?!

Hi Adam, I love the setup. But looking on the Gozney website, it says the oven is for outdoor use only. how do you get around this? And did you have any issues with the insurances company?

Great setup and enjoy watching you. Question: I’m a bread baker so breads and rolls get 2 rises…..fermentation and a final proof? I’m beginning to think pizza dough only gets 1 rise. If it’s an over night, or long, I would think it gets less yeast too because of the timing.

I'm doing about 75% hydration, I'm sealing the bottom of my dough ball pretty well but why is the bottom seal of my dough ball always breaking off. Is there a special way to seal a high hydration dough ball?

That dough looks pretty sturdy. I'd be paranoid of it tearing if I stretched it to futbthe peel. Gotta know your dough

Adam, glad to see that you introduced the viewers today with a very happy " Good Morning , lets go to the market ", quite an improvement from the blunt ole " Yo " I feel more welcomed and compelled to watch. 👍🏻