I've loved this series! Great to see all the different ways people do it, and great to see the pro/beginner dynamic. Every mistake made I'd immediatley think "Yep, done that", but great to see the fixes. Inspiring, funny, educational, makes me hungry.
I've been enjoying my Gozney Roccbox for the last three years. Totally enjoyed this pizza making series, as you can never have enough pro tips and creative ideas. Looking forward to getting the ARC XL so I can make those 16" pizzas. Thanks Charlotte, for making these fun videos, your a blast, and made each video totally enjoyable .
I am relatively new starting out and recently purchased my first portable pizza oven (I have about five bakes with four pizzas each so far). All of the research I did before my first bake mentioned the learning curve of making great pizza. First of all, the fire management and getting consistent temperatures were far easier than I expected. As shown in this video series, the managing of the dough/recipe, making a round pizza crust, and launching the pizza was far more nuanced than I expected. That being said, it is a learning experience and worth the effort and trouble of making the early on mistakes. Those mistakes are the greatest teacher so don't be afraid of messing up a bit, especially in the beginning. Even if they don't look perfect, the pizzas probably taste pretty good.
This really, really is a MUST have video for folks with a Gozney. I can not tell you how many times, I have messed up my pizza trying to get it on the pizza paddle.
Loved this series, helped me a lot as a roccbox beginner. Charlotte you are great and so Friends, i laughed so much 😅 Hoped for more episodes 😢 please do more of this. Much love Fromm Germany
I am also new to pizza making and have really loved this series! I have had many mishaps but that's part of learning. I usually make way more dough balls than needed just for that reason. Why is this dough so delicate that it rips? Is it because it has sat out longer than need be? This happened to me and I am trying to figure out why. I try and do a Neapolitan dough recipe and also a NY style dough recipe just to get lots of practice in. Half of my family like the NY style while half like the Neapolitan style. Also, two different stone temperatures with two different doughs? And do you turn down the flame after launching? Any tips would be appreciated!
It would be great to get some tips on what level the fire should be at and tips and tricks on how to maintain temperature when cooking multiple pizzas like at a party.
What a fun series, and a great way to make living flame outdoor cooking approachable to all. Looking forward to Charlotte's Christmas movie 🙂 Question: can I chimney a Dome in order to use it indoors, or is that a no-no?
I want this same series, but with the Roccbox. I feel like the dome is just different enough in size and ergonomics that it is hard for me to know how to translate this over to the oven I have.
Having said that, this has been super great. Have enjoyed every episode and lots of general info that is useful. I just would love to see some of this applied in the roccbox.
