As a Neapolitan my self, I can tell you that this is the best Neapolitan pizza made by a non-Italian pizzaiolo that I ever saw. Great!

I think I’ve watched everyone one of these tutorials on KZfaq and this was the best one

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!

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.

The thing I like about Adam is his no Bull S##t approach. No cheesy showmanship, No Blowing flower into the air like some. I have been researching oven types and pizza making methods for a long time now and I've accidently found Adam on a Gosney video at a market somewhere in England... who has I suspect has the same passion as everyone who has visited this page. But now he shares his passion and his methods to the multitudes and I'm very appreciative for that. So I'm going to order my very first pizza oven, Gosney, and I'm going to enjoy the journey ahead of me... Hopefully sharing in Adams passion.

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!

That's an amazing pizza and a great relaxed tutorial. Superb content, thank you!

I could watch you doing this all day.

Perfect, thanks Adam !

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.

Seriously, that was one of the best clips on how to use the Roccbox, then prep and cook a pizza. Brilliantly done.. 🍕😄👌👏

Been waiting for this. Love Adam. Keep up the good work guys

So easy Great video with no nonsense Straight forward Thanks

Wonderful video. You know your craft and it really comes across in this instructional. Thanks.

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!

Simple but perfect.

works and looks wonderful

Just perfect.

The simplest way to explain it for the simplest, real and most delicious kind of pizza.

I have this oven myself and seeing this makes me feel special

great pizza and you explained it so simply. excellent video!

Simply amazing

Thanks! Enjoyed watching this 😉

Fantastic video! Thanks.

Very very nice and details video! Love this guy. Please make more videos!

Superb vid man. Thanks

Looks great !!!

Let me say I’m impressed

This looks amazing.

Well done, Adam!

Guy's you are rock! Hope to get one of your oven here in Russia.

Legend! Hands up for that pizza 🍕👐

60% hydration dough is far easier to work with compared to those touting the 70% hydration dough. Great instructional video!

ADOREI SUA MASSA E EXPLICAÇÕES. OBRIGADO POR ENSINAR,SOU DO BRASIL.

very good. perfect .

that pizza looks amazing ...great vid ..adam would be a great instructor

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.

Perfect

Perfect!

Wow very nice idea on that recipe!! Love the easy to follow video !! Food looks great !! Big like👌🔥🔥🔥🔥

Excellent

Excellent.

that's great !

Can not wait for it to be shipped to brazil!

Nice video. Covered a lot of ground in less than 10 minutes. Impressed.

beautiful pizza!

I just made this pizza with my regular home oven and it was amazing. Best pizza I have ever made.

The man is a real pizzaiolo! He has the gift!

Am not gonna make any of these. It's so satisfying to watch em

Perfect man 👨👌

im crying, this is so perfect

That looks good enough to eat

Further to my earlier post, I had a day making pizzas for friends on my roccbox today. I did 1kg OO flour 650g water 7g dried yeast 29g salt 25g Olive oil. Kneaded 9 p.m left in fridge till 8 a.m. bought out weighed into 240g ish balls. Left till 12 noon covered on an oiled tray, superb results the dough was probably the wettest I have made to date but still decent and soft to handle. I've been making mistakes of too much yeast and adding sugar which I think burns the dough too quick.

Awesome

Say from Italy.. Good Job...

PARABENS.....SHOOOOOOW

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.

Hi Adam thanks so much for your fantastic videos you are undoubtedly the guru of Roccbox you have mastered the use of that oven, I heard you mention the gozney short handle peel turner when will that be available, I recently purchased the Roccbox and it was absolutely because of your videos, keep up the fantastic work cheers Rod

Perfect video... Just subbed...

Complimenti è tutto perfetto

Massive 👍

very good

effing DELICIOUS !!

Hi Adam, I'm a big fan. Love your video's! Cheers!

Bravo

I recently switched from an Uuni 3 to a Roccbox. Wish I had done it sooner. The Roccbox blows the Uuni 3 out of the water!! It is a better pizza oven in all categories. Built like a tank, user friendly, I can’t say enough good things about it! This recipe produces absolutely delicious Neapolitan pizzas. Honestly, if you are considering investing in a pizza oven, Roccbox is undoubtedly the one to get, IMO.

bravo! you can tell that you know your stuff that pizza looks perfeto

Bravo ❤

Perfetta

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

Adam, thank you and your team to get this nice clean and clear video done so well. Really enjoyed watching it, you are the first one that I see that you use the 60% hydration method, I always use 70 to 75% which is more difficult to work with initially. I will be using your method.

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?

Heard the BBC radio interview. Great back story to this company. I'm just here 4 the Adam ;)

looks perfect ;P think i'll buy some tools soon, already have a proper oven, but the peels for prepping and turning could be helpful

art

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)?

Hi Adam Great video! Thank you! Question, can I use instant dried yeast?? If so, how do I adjust the other ingredients??

Hello 😊 если в томаты для соуса так-же добавить базелик зелёный , немного чеснока и сахара , будет гораздо вкуснее

Oke cool

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?

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 :)

Hey Adam, can you do a video about heat control? I’d be curious to know how you keep the heat just right for multiple pizzas. Do you find yourself constantly adjusting the flame? Do you ramp up at full flame and then turn the heat down to a low setting to maintain the right temp? Do you use lower heat and let it. Hold longer for more even heat? Love your videos

Excellence

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

Brilliant! I can’t help wishing Adam was my mate...

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!

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

When you ball the dough and set it in the tray to rest for 5-8 hours do you leave it uncovered? Or use plastic cling wrap or a lid? Also, is it okay if they ferment for more than 8 hours?

Just got my roccbox today and made this dough lastnight. It have it balled up now, how long will it last in the refrigerator?

Adam - great video, thanks. One question though, don't you usually bulk ferment for a lot longer than that?

Great video - thanks. Only slight reservation - really need that much salt !!! Good to see no oil or sugar going in the dough !!!!!! Thanks again

If I don’t have fresh yeast, should I use instant or active dry yeast? and what amount? thank you

What kind of flour do you use? If not using fresh yeast, How much dry yeast should I use?

How much instant dry yeast should I use?

After dough balls are made how long can they be stored in a fridge/chiller before they spoil ?

After you ball up the dough balls, do you put the dough balls into the dough box with the lid on for the 5, 6, 7 or 8 hours? Then after the 5 hours, you can take the dough balls out of the dough box? Thanks in advance!

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.

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?

Great video Adam, clear and informative. I use a shower cap to place over the bowl when proving, saves using clingfilm all the time.

Great video! How long will the dough balls last in the fridge?