We are back with another long one. This time talking ovens, chatting with customers and smashing out pizza. #gozney #pizza #cookdifferent #chevy #foodtruck #gozneydome #neapolitanpizza #pizzavan
I wish Gozney would make the dual fuel dome just a bit bigger and recess their burner like they do in the arch… that would be a grand slam! Please Share with your partners at Gozney. 35 year pizza chef here. Your videos and demeanor are top class. Cheers
Even though I'm not involved in the food or hospitality field, I derive a lot of enjoyment from watching these videos. There's something inherently comforting about them. Well done! :)
Some branding help. Most important! Place a watermark on you videos, RU-vid name on the pizza boxes & truck. Cant see the outside, maybe add a second angle. That would help your retention rate. Of course merch for customers & subs. Dont forget to put photo of truck & channel name on merch. Tee shirts have to be grey with red accents. Nice color scheme!
Love it, Adam! Keep the content coming, could watch this for hours. You should livestream as well. Will you make a video on the dough recipe soon? I know it vary in hydration and such, but it would be interesting to see what kind of flour you use, if you use biga/poolish and how long you ferment (in bulk/balls) etc.
After a stressful day, i enjoy watching adam making pizza, (dreaming to taste one), its very therapeutic to watch with a cup of tea, to take my mind off things
I’ve watched a ton of your videos, My Wife and I want to Start up a Pizza Food truck soon, I have researched a bunch of different ovens and the Gozney seems to be the Right ones for us as well. Thanks for all of your Awesome Advice! Keep slapping that Dough!
great video! i just ordered a dome s1. can't wait to get it and get cooking pizzas. you are a great inspiration to other pizza makers. keep up the great work! from Maine/USA
You explain everything so cool and mellow. Great personality. As you explain to customers too. Do you hav a video of building the van? What’s your background before pizza?
Great video again Adam, loving this content. Was going to ask the same question re the peel. Look forward to seeing how the Pro compares to the G.i over time 👍🏻
A beauty of a setup. Literally just got in to dough making for pizza. Cooking at home in an oven with surprisingly good results. Great to see professionals at work. Something I'd like to do one day.
Great video Adam. Love the interaction between you and your customers. Looking forward to the live stream mate. PS Happy 5th Birthday to your daughter from NSW, Australia 🎂🎉🎁🎊🥳
Great video also another good part about this type of oven is they have great serviceability and if it comes down to it you can take it out and replace it without having to rip the truck apart
love these lonjger form videos! keep it up! would also love a video on some dough recipes or topping recommendations from you. Got an Arc XL coming in a few weeks (from the guys in Rotherham that made your garden kitchen) really looking forward to the upgrade from a pizza stone in the oven
I definitely love watching the baking and the hustle. I have a couple of questions. How many regulars do you get? What made you want a pizza truck? And how long did it take you to get the hang of everything?
I've been an Ooni fan for years and didn't think I'd change until I saw these a while back. They look awesome and your videos have really sold them to me. Softening up the wife at the minute as they're a tad more expensive!
Thank you 100x over for your vids, they are so transparent, honest, informative…and entertaining. You've sparked my interest in food trucks/trailers so Ive been looking into pizza ovens and notice the Gozney Dome (and most others from most manufacturers) state they are “outdoor ovens”. Laws may differ here in Australia but ignore that for now - are you able to legally use those oven in the van because they are flued to outside through the roof, or is that why you keep the rear door and serving windows open, or is it both that enables their “inside” use? Thanks again. Keep “peddling” and entertaining!
Love your van and set up and you're passionate attitude towards your pizza. Would love to try one when you're in London or Kent Thanks London Lee 🏴
Just found your vids and subbed the other day. Love watching the lunch rush! Just curious on why you don’t sell bottled/can drinks? Seems like it wouldn’t interfere with your service flow
Hey Adam, I’m new to your channel but I’m loving the content. I’ve been making pizza for quite a few years, it got a bit more involved during lockdown when the takeaways were shut, I was making a few for friends and family on a Saturday but then it escalated, best service I did was 42 using a conventional oven in the space of 4 hours. I’m back at my day job as a gas engineer now but after watching your vids I’m soooo tempted to take a leap……
Great content. Great looking pizza. Solid workflow. We need another camera angled down above where the pizza is boxed to get a better look at the satisfying leoparding of the crust.
Great video, I really enjoy when you show a service (not sure why) out of all the gozney ovens if you were looking to upgrade from a roccbox which would you choose? I'm thinking Dome S1 as I only ever your gas.
burn hardwood in that? You need to show us, or maybe there's a video? I am a new subscriber (you crossed 16k just in the last day mate!) Great videos, loving it!
What turning peel and and launching peel do you use? Also what size that way they clear the Neapolitan arches? Do you mind leaving a link? Thank you Adam, I enjoy the channel!
Nice Adam 👌 I’ve got an Ooni pizza oven which uses pellets and it’s a faff keeping it topped up and keeping the temperature. Would like to upgrade with the outdoor arc in the future 👌
Do you ever mis-launch your pizza when putting in the oven and get cheese and sauce on the pizza stone? Just wondering how you would react/clean that during service if it happened. I'm still learning and it happens to me occasionally and I haven't come up with a good way to clean up on the fly.
Love watching the videos great business you have. So, why does the gozney not come with a door? Is there a reason for it to be wide open? Just curious I am wanting to get one and trying decide which is best for me. Just an average family of three occasional pizza cooking.
You should go live as much as you can, make more revenue via superchat ,paypal ect. Awesome job man would love to have you around where i live usa. not so many pizza trucks. keep up the great work. ps new subscriber.
Great videos, I love this fly-on-the-wall style. It's clear that you intentionally make the pizzas slightly smaller and then stretch them to the size of your peel once they're on - but why is this? Why don't you just make them to the size of the peel initially? Interested to know the reason!
Love your videos...business. etc.. you show us everything. I do have a question. What happens when you have to go to the bathroom?? Thats gotta be rough
Based on you doing the market one day a week, how long does your gas last? Love the channel by the way. I’ll pop buy at the market and defo get a pizza. Thanks
Did you tell us already how you got into pizza baking in the first place? Are you a chef, dough enthusiast, visit to Italy? would love to know - thanks for the video
How many days a week do you work? Do you always go to the same area to sell pizzas? Are there a lot of difference on sales where do you sell them? Is there a lot of different on days.. like sometimes you sell 80 pizzas and somedays more or less? Really cool stuff you do. Keep on rocking!
Is the flour on your prep table the same flour you use for making your pizza dough balls? I’ve heard of people using corn meal or semolina and other alternatives
