How to prepare for a Pizza Party at Home / Part 2
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- Опубликовано: 11 июл 2024
- For more info about my Gozney Dome Pizza oven
us.gozney.com/HARPLANDPRODUCTIONS
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
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DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
Stainless Steel Cooling Rack
amzn.to/3gk9MOn
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
amzn.to/3rv3X3P
2 Bags of Anna Type 00 Flour
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Bellarise Instant Dry Yeast
amzn.to/3Lhaire
MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser
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Restaurant-Grade Aluminum Pizza Pans, 12-Inch, Pack of 6
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Gi.Metal Flat Bottomed Pizza Sauce Ladle, Stainless Steel
amzn.to/3emDQ8M
Gi.Metal Paderno / Dough Spatula
amzn.to/3xQr75S
KitchenAid Classic Pizza Wheel, 9-Inch, Black
amzn.to/3xMx5EP
NU2U Dome Flame Tamer for Dome
amzn.to/3LPwY1Q 
Развлечения
Great 2-part episode! Haven’t done 15+ people, nice to see the organization and doing 3 pizzas at a set so good stuff! Thanks!
Hopefully you enjoyed the evening as well!
Glad you enjoyed it! Yes, i enjoyed it, now i take a break after a few pizzas to have a glass of wine and a slice before i start the next batch :)
Love your videos! Thank you for including the link to your items in the bio. My family gets a lot of inspiration from your videos when we use our Roccbox.
Thanks so much for watching and letting me know Kev! 😎👍🏼🍕🔥
This was so incredibly useful! I've been hosting pizza parties for a couple years now, but never thought to use the cooling rack and trays. Also, that large table would be so useful. Thanks!
Thanks so much for watching and taking the time to let me know it was helpful! Here are the links to the table i have the and cover just in case you want to check it out.
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
Great helpful tips! Thanks again for sharing how you do pizza parties!
You are so welcome!
Thank you from Australia, you explain everything so well.
You are so welcome!
I also found that putting the basil under the cheese helps to keep it from burning.
That's a great idea!
So helpful! Thanks for sharing! Our Gozney Dome arrives next week!
Glad it was helpful, thanks for watching Nancy!
Good pointers , nice job 👏 noticed the heat shield by the flame 🔥 I like that gives you more grace from burning 😊
Thanks for watching, yes it does!
Great information and video buddy 👍 . You are definitely my favorite pizza channel , 🍕🍕🔥🔥🔥 .
You're the best!
Super stuff!
Appreciate that John!
Well done. Great video
Thank you very much!
Thanks so much for your video, going to try and implement your method for my next pizza party
Wish you the best and thanks for watching!
The cooling rack is a clever thing. I'll start using that.
Yes, for Neapolitan pizza is a necessity, especially when making back to back pizzas, it allows you to set the first pizza down and launch the next one without the bottom getting all soggy.
@@HarplandProductions
Got one from Walmart the other day. Works great. Thanks.
Nice work!
Thanks buddy
Very useful video. I only have a Big Green Egg for my "pizza oven" and I recently had an issue trying to load it on the peel. Your video gave me some insight to the issue. I also have to say that I'm a bit surprise the Dome takes 1 hour to get to temp. Using gas it seems like it would be much faster. I really don't need a dome since I have the Egg but I still dream about it.
Glad it was helpful! Thanks so much for watching. The actual oven air temp heats up very quickly, it can get up to 800F probably within 15 minutes but for Neapolitan pizza you have to have the Stone at 750F, it takes the extra time to assure the stone is to the right temp. Cooking pizza on BBQs or Green Eggs is also fun but different, I have to change my dough quite a bit when not using my pizza ovens to adjust it for the reduced heat and it usually takes 3-6 mins to cook vs 60 seconds, which changes the texture to more of a NYC style pizza. Both fun though!
Great set up dude ! You should put a small semolina on the peel like you did with pecorino it’ll help getting the pizza that stayed longer on the table. Keep it up !
Thanks so much for watching!
Some excellent detail! Thanks for all the little tips and tricks. How much of a difference does that flame deflector make?
Hello Evan, it's not a game changer but i make enough pizzas where i can see the difference. For me it makes for a more even cook and less burn spots. Check out my review here ruclips.net/video/fxsuCmAe_d4/видео.html
Great vid, have been only prepping one at a time, which has me chasing my tail with people eating them faster than I can make. Will try the multiple pizzas next pizza party! :D
Now that its cooling down it will be easier to prep more than one at a time!
@@HarplandProductions haha living in South Australia moving towards summer (105F+)....I may need to go back to one at a time. 😅
@@tim0r0h yes in summer it gets very tricky doing more than 1 at a time
You’re looking good! It seems like you have been working out!
Appreciate that David! Yes been doing low carbs and no alcohol since July and am down 36 pounds but i can't say it's much fun. Been just making pizzas and watching everyone eat them :(
Keep at it bro! It’s a good reminder to watch my health and exercise.
It's cool here in Austin "82" degrees LOL Its warm here in Northern Ontario Canada +3Celsius (37F) but feels like -1(30F) with the wind chill
🤣🤣🤣
Great content, thanks for sharing! I live in Houston and I'm wondering if the dough boxes help with maintaining the dough outside during the "oven months"?
Yes, definitely. I find that these dough boxes are very well insulated and they do help keep the dough from over proofing a bit. Another trick when it gets crazy hot here in Texas is to reduce the amount of Yeast in the dough, that also helps! Here is a link to the dough boxes i use
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
@@HarplandProductions thanks for the reply and info!!
Great info. Just bought the dome for a pizza party for Halloween. Is there urgency for the dough if it is cool out (50's, maybe rain)? We made our first ones last night and they were ok, but definitely need more practice. Thanks
Hello Lynda, Thank you so much for watching and reaching out to me! The urgency is for sure much less in the fall and winter and you might actually need a bit more time to allow the dough to rise. That being said i would definitly practice a few times before then to help you get a better idea of how much over all time you need from the dough being balled to finding the ideal time to start making pizzas, in Oct. I would say once your dough has been balled you will have 3-5 hours for ideal pizza making :) If you haven't already, please check out my, "How to Make Biga Dough" step 1 and 2 videos and also, "How to Freeze Dough" it's always nice to have some frozen and ready for when you want to make pizza but don't want or have the time to go through the entire dough making process :) Here is the link to my Videos page
www.youtube.com/@HarplandProductions/videos
Great videos and very helpful hints. What size are you pizza balls in weight in grams?
Thanks so much for watching John, I typically do 280g dough balls, that is about the max for a standard 12" Neapolitan pizza, any bigger and it won't fit on the 12" peel. The minimum i do is 250g
This was great. Are you not able to fit two pizzas in at a time at that size?
Hello Pete, thanks so much for watching! I see you already found my 2 pizza Dome video!
🥘🥘🥘🥘 pizzas ahora se acabó el gas 💨🔥
un tanque de gas durará mas o menos 20 horas o 10 noches de pizza partys
Hi mate! Is a new Alfa forni out there ! Modern is the model. I wish if you can do a review! Alfa Forni should send you 1 ! We love your videos and review's! Big hug
Hello Cali, i am not seeing any new Alfa Oven models, the last one they released last year was the Brio wood / gas which is a nice oven but it’s over $4,000 dollars so double the cost of the Dome. Is this the one you are referring to? www.alfaforni.com/us/product/brio/
@@HarplandProductions yesterday I received an email from Alfa they having this new model similar the pizza party addore looks really good ! On you tube is an unboxing already
@@kliCali The one that small that i can think of is called the, "Nano" it's part of their MODERNO line which includes 4-5 different models /sizes and Yes they look very similar to the Ardore but i would say that Alfa is a step above pizza party in terms of quality but the price is also significantly more, around $1,400 if that's not the one i would be curios to learn if they do have a newer one.
There’s a learning curve. lol. I have been making pizza at home for about a year now because you can’t buy a good one anywhere in my area. There is so much to making pizza and making a GOOD pizza it isn’t even funny. There is a reason most pizza sucks. Making a good one consistently is an act of God. You have to be very serious about this to get to that type of professional level.
Thank you so much for watching and taking the time to comment, i greatly appreciate it! It's not hard it just takes time and repetition. Like everything, just keep at it and it gets easier with time.
What are your thoughts on this over so far using wood vs propane? Flavor, fun factor, challenges? Also, what type of wood do you use, and where do you buy it?
Hello Chris, sorry for the delay, I was on a much needed vacation! For most small to medium sized pizza ovens i feel that using gas is the way to go, it's much easier and the results are the exact same. If you had a large stone oven then wood starts making sense, because you can hold the heat in for days with those ovens, etc. Cooking with wood is fun but a lot more work and it's really about the romanticism of it more than a wood flavor
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
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Smoak Firewood Cooking Wood 8” Logs
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Smoak Firewood Cooking Wood 5”-6” Logs
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It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
@@HarplandProductions this is great info and perspective. That is what I needed to hear. First time using wood this week was a disappointment. Couple hours of time didn’t get the Dome to anywhere above 620F so put it out and went back to gas. Definitely will try better wood again sometime for the fun, but gas works so darn good! If no flavor benefits, likely won’t use wood super often. And the wood everywhere is so darn expensive!
@@chriswooten1846
If I may chime in: I have a Roccbox with a woodburner attachment. It works fine if you're not rushed and you only have one or two pizzas to cook. If you're looking for wood, maybe find a nearby woodshop - they might have leftover scraps for sale. I get a large bag of clean, untreated, hardwood - oak - for only $3. I cut it to size and put it in a big storage bin. Perfect.
Only issue is - at least with the RB - you need a strong, steady, wind. If the air is still, it takes a long time - almost 2 hours - to get up to heat.
Hope that is helpful.
What is the advantage of the gozney dome over the roccbox if you’re only cooking one pizza at a time? I’m trying to decide which to buy and it seems like the dome doesn’t have any benefits over the roccbox if I’m only going to be cooking for a few people at a time. And it seems like the dome takes much more energy to preheat. Any insight would be greatly appreciated!
Hello Ryan,
I think you are spot on, if you only making a few pizzas here and there the Roccbox is really all you need, it's easy to use and you can fold the legs up and store it if needed. The Dome is great if your having friends over for pizza nights every weekend or you just want to elevate you pizza making skills to the next level, the main advantage is the extra cooking space which allows you to fine tune your pizza cooking finding the perfect spot in the oven. The extra room makes it much easier to launch and turn the pizzas and much easier not to over cook. Long story short the Roccbox is amazing and will be more than enough to do what you want to do!
So, my question is, why do you use the dome over the roccbox if you too only cook one pizza at a time? I watched Vito Lacopellis video and he seemed to struggle with having 2 pizzas in the dome. It just seems to me that the dome provides no benefit other than aesthetics. Am I missing something?
@ryanmcteigue he answered your question already
There's no way i could make pizza outide in Florida, too much humidity.
It’s also hard here in the summertime, standing in front of 1000° oven when it’s 106° out
Where did you get the flame guard for your oven
Hello Bob, here is the link
NU2U Dome Flame Tamer
amzn.to/3LPwY1Q
and here is my review video of it
NU2U Dome Flame Tamer
amzn.to/3LPwY1Q
@@HarplandProductions
Thank you.
@@bobburton1089 any time buddy 😎👍🏼🔥🍕
I wonder how many people damage their smart watch by putting their hand inside a pizza oven for a turn 😂
I don’t know about watches but making videos near a pizza oven can be dangerous for your phone😂
does the flame tamer affect preheating time?
Not really, but it does help keep the oven hotter
@@HarplandProductions just got it. So excited to try it! I’ve had issues with the rolling flame incinerating the top of my pizza. Thanks again for talking about this. I wouldn’t have known about this product had you not mentioned it!
Thanks for another great video. Have you tried slightly parbaking the pizzas with tomato sauce but no cheese ? If you have to make a lot for a party it helps to have them ready on racks. Then just add the cheese and bake them a second time. I am still having trouble getting my pizza bottoms browned even though my Dome is heated to over 800 degrees. The top cooks way before the bottom. Any suggestions?
Thanks so much for watching. I haven't done the parbake method but i have made pizzas then reheated them in the oven later, they are almost as good as long as you re-heat them in the oven :) Regarding the bottom, do you have an infrared thermometer? if not you need one to make sure the stone is at least 750F, I also think it's better to pre heat the over for at least 1 hour and then launch then wait at least 20 seconds or so then turn and make sure the pizza goes back into the same spot on the stone
My fresh Mozzarella doesn't melt properly when I cook my pizza in my Roccbox. I cut it into nice square pieces not too thick but it doesn't melt as fast as the dough cooks, so I am left with unmelted cheese. Does anyone know a trick to get fresh Mozzarella to melt faster? I tried drying it out on a piece of paper towel for 30 minutes to no avail.
Hello Lee, there are a lot of variables in cooking pizza but the first guess would be overall oven temp and then stone temp. The oven overall temp should be around 850F and the stone needs to be around 750F. Also the cheese needs to be dry like it already sounds like you are doing with the paper towel, I cut up and put it in a container with paper towels a few hours before hand. Last, i take mine out of the fridge at least 30min before i make my pizza to allow it to warm up a bit. The assumtion is that you are using, Italian style, "Fresh" mozzarella?
Adding to this. a neat little trick if your dough cooks faster is to use the peel and lift the pizza up to cook it for a bit. Will allow the toppings to cook without burning the dough
when my heliocentric friends tell me the earth is round i simply reply, so is a pizza.
who cut your metal pizza turner?
This were custom made for me by the guys at DareBuilt in Canada www.darebuilt.ca.darebuilt.com