Hey Adam great Video!!! Quick ? You mentioned anything longer than 5-6 hours of fermentation you should put the dough in the fridge, how long can I keep the dough fermenting in the fridge? Also do you find the dough any better with a slow fermentation? Thanks Joe
MEBOOM !!!!!! All depends on the flour. This was just a base process for people to work from. The flour I use is molino dallagiavanna la napoletana. It works best at 60-62%.
Adam - I followed your instructions and the dough, and pizza, came out great; thank you for sharing your recipe with us. I noticed in many videos the dough trays are lightly dusted with flour before adding the dough balls. I did dust my tray but after looking at your video again it didn't appear that you floured your dough tray. Am I correct and if so do you find that it's not necessary to dust/flour? Your thoughts on this is appreciated.
Followed your advice and your recipe yesterday using no flour in the dough tray and dough came out perfect! Your comments to other questions are very helpful; thanks for your video(s) and sharing your expertise with all of us.
Just cut the mozzarella and then put it in a colander (with big holes) with a plate under it. Put it in the fridge: the moisture will fall on the plate and the mozzarella will dry a bit, u will have a less watery pizza :)
sandra de kerpel do you mean a planetary mixer like a kitchen aid or a proper spiral mixer? 10 mins on low speed for a kitchen aid style. You may need to turn out onto surface and finish by hand in domestic mixers.
Only 1g of fresh yeast and 8h at 18-20°C?! Did anybody out thre get the proper rise in such a short time at such a low room temp? I needed close to 4g. What am I doing wrong?
Middle looks soupy, I have this same issue as it burns the crust more than the middle so you have no choice but to take it out earlier leaving the middle mushier imho.
@Uni Amni That oven cooks the pizza in 90 seconds, more or less. Obviously, you can't have the same smoky flavour that you are able to get baking the pizza in a wood fire oven, but it's ok if you live in an apartment. So, I can't really see your problem. The goal is to reach the right temperature to cook the dough as fast as you can because otherwise, you'll eat a biscuit. I didn't try that pizza, I can't tell you if the tomato sauce or the mozzarella cheese sucks, but the technique showed in this video is pretty straightforward and close to the AVPN pizza rules. So, for me, it's good enough and is an informative video. Sometimes foreigners cookers add bullshits to their pizza's recipes, but this video is excellent.
@Uni Amni the title is, How to make pizza from SCRATCH. Nobody says that the product were excellent ( the tomatoes has the D.O.P that means that they are from region indicated by the product himself, but nevermind they could be bad) Btw this video just get the second positive comments from another Italian person.
@Uni Amni Same for you. Just because you can write comments on youtube does not mean you know things about Pizza. This is clearly an alternative when you can't afford a real wood fired Oven and the results seem fine.
@@LandDonovan True.There is pizzeria in Zagreb,Croatia where they have wood oven,and pizza there is baked under one minute.Dough was perfect,except pizzaiolo made it Roman stile,instead Napolitano which I prefer.
Absolutely brilliant. I like how the ingredients and the process you showed were simple and not overdone. I've been making homemade pizza weekly in my oven on a pizza stone for over 5 years now. I'm ready to take it to the next level and Roccbox seems to be the front runner for 'portable' pizza ovens. I like the fact that I could pack it up and take it with me. Excellent video!
Congratulations, I am Italian and a lover of Neapolitan Pizza, among all the videos that run on the net you are the first non-Italian pizza chef to make the True Neapolitan Pizza (the real one), good!
I am very satisfied with almost every aspect of this video. Not something I get to say about most pizza making videos on youtube. The dough was perfect.
I'm extremely impressed at how beautiful the crust turned out to be, my home oven keeps cooking my pizza with the crust texture of bread because it's max heat is under 250, while 400 is doing an amazing job. Great pizza mate, bon apetit!
As flour differs, you might want to use less water to begin with, then try and get the same consistency, add more flour or water as necessary. This is the same for all RU-vid bread/dough recipes.
This recipe looks great, one question, if I freeze the dough balls, what’s the process when I want to use the frozen balls? Do I take them out and leave at room temperature? Do I take them out and let defrost in the fridge? Any advice would be great :)
Michael Filipiuk so my oven goes to 570 degrees max. I use a pizza steel sheet in the middle of my Oven that I set in the oven to preheat. I use the convection bake setting. What I do is spread the dough on a cutting board, and take a large enough piece of aluminum foil that I can rest the pizza on and sprinkle cornmeal on it. I then place my pizza dough on it, add toppings and pick up the foil on both sides and place on the pizza steel. You can take the foil off after a few minutes but I don’t just to keep things clean.
Michael Filipiuk also I bought the pizza steel from amazon from nerd chef. I got the middle thickness one - easier to move around than the thickest one they aell
@@MichaelFilipiuk1 Pizza in a home oven isn't the same type of pizza. You can't get the heat needed for a neapolitan style pie in a home oven. An American style pizza can easily be done in a home oven. Like Nick, I use a 1/4" baking steel with my oven turned all the way up to 550F (This is max) to make fresh dough pizzas at home.
Any recommendations for refrigerating the dough after the balling? How long is too long to leave in the refrigerator before using? We made dough about a day ahead of when we want to use it. Tia
Good vid, only have one issue as I live in the land of pizza making is that you must not present too much flour to the dough ball at the point of turning it in to a pizza base otherwise it will burn on the base of the pizza, if you find that your "bottom" is burnt all the time, its either left in the oven too long or more likely be too much flour added at that point. You can also use a little bit of semolina flour as well that adds a nice texture to the base. Wow I enjoyed seeing that, thanks. that mini peel is brilliant for turning. a must have in my opinion, I use mine a lot. Now that you no longer get both burners it would be nice to include one in the package. If you stuck for a bit of cash for an original they actually sell the very same peel on Ali Express for 18 euros for a 9 inch peel with a 60cm handle made in wood or metal, I have a wooden one just so i dont burn myself. If it ever gets burnt through its only a type of narrow broom handle and easy to replace.
Slap and stretch gets rid of the excess flour If you watch da michele they actually use quite low hydration and because the dough is so low in hydration, they can stretch over a pile of flour without much excess
If I freeze the dough balls, what would be the proofing time after moved back to room temperature? Or should I move them to the fridge before moving them to room temp?
Copied from another comment asking the same question Peddling Pizza The best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.
Entro en la página de Gozney y empiezo a especular cuánto dinero puede que cueste el horno, y pienso, tal vez unos 150€, pensando muy por arriba, y qué mierdas, casi 600€ cuesta este horno portatil, que nisiquiera es compacto. Posiblemente los materiales con lo que está hecho son buenos, pero no pueden justificar ese precio. Un precio totalmente desorbitado, además que el sistema de cremación no es uniforme, hay que ir girando la pizza cuidadosamente para que no se quema un lado más que otro.
Questions I have: 1. Do you use the cover for the dough proofing box during the second 5 hr rise? 2. What is the issue with salt and fresh yeast interaction in the water? I have seen an AVP certified pizza chef add the sea salt to the water and dissolve first then adding the flour slowly until a watery pancake batter consistency and then crumble the fresh yeast throughout and mix again and then adding slowly more of the 00 flour. 3. Would like to see ingredients measurements converted into fluid ounces and cups if possible. Lastly Bravo on the video.
Hey, great video, nice to see the whole process outlined form start to finish. At 6:30 you mention you could freeze the balled dough, what's the process of bringing it back out of the freezer look like? Should you put it in the fridge first to get it to fridge-level temperature, and then do the normal 6-8 hour rise at room temperature after that?
Ian best way to do is wrap the balls in oiled cling film and freeze straight after balling. When you want pizza take out freezer and unwrap the dough. Leave in a sealed tub or tray to defrost and then proof for a good 10 hours. You could leave in fridge overnight then get out 2 hours before to get to room temp.
I hope these dough balls are the same you made in the video? Not before with other ingridents? Or other flours.? Also i are sure about the time its 6 hours? I hope my turn out good as urs. 👍👌
I know my Pizza is good and I study that for many many year by my self. But this is so completely different and it makes me sad. So nice! Btw. I just have a 250 °C oven.
Hey Adam. Wicked video ta. Do you advise working by hand over a (decent quality) dough mixer? If using a mixer what times would you use, or would you advise against for smaller batches? Cheers
@@peddlingpizza Cheers dude. I actually have a professional spiral mixer because I use it for making the dough for handmade pasta - It's a Famag IM10. Wondered if you have a general rule of how long to mix the dough.. Been experimenting with 5 mins - salt - 5mins, and also double that.. Any tips? Grazie
Hey Adam, love the vids. Your advice is brilliant. I'm a St Albans local and am super proud to have you representing our market. Hope your brand is serving you well. Rocc on bud.
Made pizza in my roccbox for the first time this evening using a slightly different recipe on the Gozney channel which used a stand mixer. I must have done something wrong because my dough was way more elastic/tough than as shown in that video and this video. In this video when he’s pressing out the dough it looks super cooperative and easy to stretch but my dough was like a tough silly putty consistency that refused to be stretched out much wider than around 8” - it just kept springing back and had to be practically rolled with a pin which loses the airy texture. What did I do wrong?
Hey Lensflair, We'd love to help. Which recipe and process did you follow? Can you e-mail us at enquiries@gozney.com and we will be sure to help you out. Thanks, The Gozney Team
Hi Adam after it sits for 1 hour and them make the balls do I put it in the fridge and leave it covered in the fridge for 6,7,8 hours or is that room temperature on the counter for 6,7,8 hours thank you
Hey Adam, couple of questions so I hope you don’t mind. Does the tray need covering for the second proof? Does the type of salt matter? Love the videos. Thanks in advance.
Looks great! I am wondering about the 5-8 h fermentation at "room temperature" though. 18-20°C is not really room temperature for me :D That's freezing cold!
A little warmer means fermentation will happen faster. A little cooler means it will take longer. Since a range of time is given you will be fine adjusting the timing to match whatever your idea of room temperature is (so long as it's actually somewhat close to standard "room temperature" and not actually very cold or very hot).
The only video about making pizza you need. Question though, when you say you can freeze the dough balls straight away, how does that work since they haven't risen anything (except that 1 hour)?
From what i understand, You defrost the dough balls overnight in the fridge it will defrost and start tp ferment again, then take it out of the fridge the next day and it will continue fermenting, basically you are waiting for the ball to double in size before using.... vito iacopelli has a video about freezing and using frozen dough balls.
For a small pizza business with 40-50 pizzas maximum, do you recommend two Gozney Roccoboxes or two Gozney Arc 14-inch ovens? Please help and give your opinion. Thank you very much!!!
Great video, thanks and now have a Roccbox on order. Would like to ask (and please forgive any ignorance on my part) -- no olive oil used in the dough?
Yo! Congratulations on getting a Roccbox. It’s a true game changer. At the high Neapolitan baking temps the oven creates oil in the dough is not needed. You can make an enriched dough with oil and bake at a lower temp though. Check out The other @gozney videos for Joe making New York style.
i have a question about my ovens which i have bought 3 so far, while im on an event or pop up, after running oven at 400 for more than 3 hours it seems as though the silicone outer base feels like its going to melt and becomes very very hot to touch. can i ask why that is ? it does it with all 3 ovens , also when fired up the first time, it was indoors such as the one in the video and after it reached 200 it set off all my fire alarms in the restaurant while both back and front doors were open ???
Vor Tex firstly it is an outdoor appliance so not advisable to use indoors. In the Gozney kitchen they have commercial extraction. The silicone will expand when hot big will never melt. It’s there to protect you from burning yourself on the outer shell of the oven.
Peddling Pizza thnx Adam as I’m surprised no one at Gozney could even bother to call me after leaving my number . I wanna thank you for your reply brother, love the craft.
Hi been watching your videos for a while now your a great inspiration. Could you please advice how many grams dry yeast should be used for this same recipe as I only got dry yeast for now thank you.
Thank very very much for the reply one other question please after balling the dough up you mentioned freezing them do you mean to put them in the fridge or freezer. And after that how long do you leave out before you can roll the pizza shape out?
Why don’t you want to put the tomatoes in an actual blender? I don’t have a stick blender, so I had to put my canned tomatoes in my Vitamix blender. Why don’t people shredded mozzarella cheese with a shredder?
JCISLORD A lot of recipes call for more yeast because they have shorter fermentation times. People don’t appreciate that a slow ferment tastes better so they rush the process. I encourage you to experiment and find an amount that suits your conditions but the greatest pizzialos will tell you to use the least amount possible. Room temp has a lot to do with it too. In Naples, where they don’t typically refrigerate dough they use more yeast in the winter months and less in the summer.
If he’s using 1g fresh yeast then most of us need to do aground .3 dry. I just don’t feel like the dough has enough fermentation time with that little yeast.
Adam, excellent video! I can’t get fresh yeast in our town (US), but I do have SAF Instant yeast. How much would I use and would there be any other changes to your recipe due to the difference? When you are cooking the pizza is the 750-degrees (F) on the stone from the gage on the Roccbox, or measured with an infrared thermometer? Thanks in advance for your time!
John Christopher try using half the amount. Also the inbuilt gauge was reading 400 but the top of the ovens stone would be at about 420-430 as the thermometer is under the stone and can take a little longer to catch up.
Hi Adam I have been using Caputo blue for a few years can you recommend any others as fancy a change?. Ps I always use your dough recipe and never had a problem I did see somewhere but can’t find it you use a small amount of wholemeal.
Hi great looking pizza. Please assist me. If I use caputo do you recommend this recipe? Also after you have balled the dough and want to use balls the next day, what do you suggest? Ball the dough and put straight in fridge or what?
Paolo Carrara to slow down the fermentation then yes you can refrigerate until ready then just take out 1 or 2 hours before baking to get to room temp. If using caputo pizzeria flour then yes same recipe or slightly higher hydration.
Paolo Carrara all depends on how the flour is hydrating but start at 60% and can always add more water if needed. And yes you can refrigerate straight away or after a few hours if you want to stall the fermentation.
Is this recipe right?, 1g of fresh yeast? which would be 1/2 g of dried yeast. I would get it if it was the beginning of a starter but this recipe has a relatively short prove time. Dint grt me wrong the pizza looks awesome, I'm trying to perfect a dough and trying different recipes and am interested to know if this measurement is correct. Lots have said best dough ever but I just can't see how it can work.Can anyone shed light?
Kingcorey yes 1g of fresh. This is just a base recipe/process for folks to build on. Try extending the bulk fermentation phase to 12 hours then ball up. It was very warm in the Gozney kitchen. Shoot for a fermentation temp of about 20-22c
HI Adam, thanks for a great video. One question regarding the yeast ... You add 1g of fresh yeast but since active dried yeast is easier to get hold of ( and store ), how much ( of say Allinsons A.D.Y.- yellow tin ) would you include ? ( For your 1K flour it'd be 30g Active Dry Yeast I think according to the tin instructions ..... which is confusing because I thought Active Dry yeast quantity should be approx 1/3 fresh yeast in quantity ? If I only add 1/3g of A.D.Y it surely cant be enough ? ) . Thanks in advance :)
Are we looking for a doubling of the dough in bulk fermentation like in Bread making or as Adam described just one hour in bulk fermentation then balled then the rest of the fermentation is done in the ball stage thanks
Any tips on why my dough won't slide off the Pizza Peel? I put flour on top and flour on the base of the pizza but it just sticks and when we go to slide it off into the roccbox, only the toppings fly off and the dough is still stuck to the peel. Thanks!
