This video reminds me of when I was little and got an Easy Bake Oven. I cut the tiny cake into slices and passed it out to my parents and 7 brothers and sisters. You guys are too cute! :)
Bryce great job! For all of you wanting a good dough recipe all I can say is they are basically the same. The differences are how you prep and use them. For instance Bryce having the patience to wait for his dough to be ready was probably the biggest decision he had to make. Dough needs time to develop it’s flavor profile. I tend to make sour dough products. I currently have four starters going (ranging from 6 months to 2.5 years) they all have different flavor profiles. I use one for bread. Another for bagels. The third for focaccia. The forth is experimental. Having a starter/biga helps that flavor along and allows me to adjust that profile more easily. You can still get great taste with yeast and water recipes it’s just different. Another thing to look at is hydration. Higher the hydration the more open the crumb will be. Too little hydration will give you a flat dense crust. I usually use 85% hydration because I love those big cavities in my crust and with focaccia that’s a must. Remember not all flours are alike. If you were to use a standard flour in the Dome it would burn almost instantly. You need a flour with a higher protein level, a “00” grade. That is why I different starters, they are made up of different flours. All bread is flour and water and salt. It is how you put it together and time you give it to develop the flavors that makes them unique. Sorry a bit long winded and I hope that helps
from your fellow outdoors/sk8 vlogger in Colorado-- Now I have to take my family out for artisan pizza in the mountains!! My mouth is watering everything looks so delicious!
@byrce did the stand come with yours or did you have to order it separately? Ours comes in Dec, but i thought it came w/ the stand... now i'm not sure.
I can really see bryce at a local festival or fair in town one day with this pizza oven in a food truck, just making food all day and hanging with everyone perfectly content, like a proper minnesota summer day should be.
Friend, does a Neapolitan tell you where pizza was born, with an oven like this, do you understand what you have to bake?Listen to some advice, point 1 you have to spread the pizza more on the counter, you can spread the dinghy shape further, because when you spread it on the peel it is not enough, there is still a lot of it On the shovel , ... Point 2 with an oven like this there are at least 3 30 cm pizzas at a time, and two 35 cm cartwheels , Go one at a time on such an oven?? And when you have an evening with 10 people, roll out 3 loaves at a time even slowly but you have to roll out 30 and bake at least 2 or 3 at a time And learn to manage inside .. you can do it ... best wishes 👍🏻👍🏻
Why did you put so much flour on the peel? You are supposed to put as little flour as possible so that the flour doesn't stick to dough because then if you eat burnt flour it won't digest well. Also, it leaves a sour bad taste when eaten. I try to put as little flour as possible and instead I use semolina.
Hey nice pizza … but can’t help the domes whole concept somehow sucks…. It’s so expensive but still a steel oven… I’m curious for some next real world reviews like yours!
I just got one a few days ago and I threw the instructions away 😢 it was a bitch to get out of that box! After I got it out I thought…”damn they thought this out nicely, too bad I didn’t 😂”. Typical man deal….
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Need your dough recipie :O pizza cravings are crazy after this video!
Grandad was like..."Look...let me get in on this action!" So cute!
What a sweet (loving way) video! Thank you all for sharing the genuine excitement.
I loved how Hailey's grandpa was always the first in line to get a slice! lol
Perfect leopard spots on the pizzas. Great job, great oven, great and authentic people, loved it. Greetings from Europe / Austria / Innsbruck.
You guys are literally goals! This was such a great video thanks for the entertainment while I'm in quarantine!
So built an outdoor kitchen. Then I added an Ooni Koda pizza oven. Now it is a pizza kitchen. Pizza just takes over.
What i love most about this video is how “big of a deal” the pizza oven is to your family. It really is a way to bring the family together. Cool
Awesome oven and great looking pizzas!!! The grandpa didn’t hold back! Haha
Great video. That’s what the pizza making experience is all about. Sharing it with Fam and Friends.
Best review..definitely a must have..thank you
So good to see family gathering for awesome home cooked Neopolitans! Can't wait for mine to arrive sometime in November.
The mini ramp and the pizza oven combo would make for some of the best summer evenings!
This is awesome! Question: What is the proofing container w lid you used in this vid?
What a beautiful family... And delicious pizzas ❤️😁🍕🍕
Agree! Just got a roccbox and super jealous of ur dome! What recipe did you use?? For ur dough?
Your grandpa is so cute!!
Do you notice a difference, delay or perhaps wish there was a door to retain the heat?
Whered you get that pan with cover ?
really inspiring. awesome pizza combinations. can't wait till I get my own oven. its going down
Looks great. What do you do when the cheese doesn't melt?
Awesome Job! What flour brand did you use?
Dude, looks incredible!! I'm thinkin there needs to be a Bryce & Hailey Rad Pizza Shop in the future! We'd make the trip to try it out for sure!
This video reminds me of when I was little and got an Easy Bake Oven. I cut the tiny cake into slices and passed it out to my parents and 7 brothers and sisters. You guys are too cute! :)
Wow, I can’t believe how quick it is to cook!! Amazing
Yes! I agree with @Alice! I still can’t find a good dough recipe 😕
Bryce great job! For all of you wanting a good dough recipe all I can say is they are basically the same. The differences are how you prep and use them. For instance Bryce having the patience to wait for his dough to be ready was probably the biggest decision he had to make. Dough needs time to develop it’s flavor profile. I tend to make sour dough products. I currently have four starters going (ranging from 6 months to 2.5 years) they all have different flavor profiles. I use one for bread. Another for bagels. The third for focaccia. The forth is experimental. Having a starter/biga helps that flavor along and allows me to adjust that profile more easily. You can still get great taste with yeast and water recipes it’s just different. Another thing to look at is hydration. Higher the hydration the more open the crumb will be. Too little hydration will give you a flat dense crust. I usually use 85% hydration because I love those big cavities in my crust and with focaccia that’s a must. Remember not all flours are alike. If you were to use a standard flour in the Dome it would burn almost instantly. You need a flour with a higher protein level, a “00” grade. That is why I different starters, they are made up of different flours. All bread is flour and water and salt. It is how you put it together and time you give it to develop the flavors that makes them unique. Sorry a bit long winded and I hope that helps
Thank you for another fun video 😊
Also, can you please post your pizza dough recipe?
LOVING THAT PIZZA OVEN! very cool, great videos!
from your fellow outdoors/sk8 vlogger in Colorado-- Now I have to take my family out for artisan pizza in the mountains!! My mouth is watering everything looks so delicious!
Thank you so much! I love your vlogs! With love from Russia)
@byrce did the stand come with yours or did you have to order it separately? Ours comes in Dec, but i thought it came w/ the stand... now i'm not sure.
Nice vlog you guys. Enjoy seeing Bryce make pizza 🍕 it always looks so good lol
Grandpa ain’t come to play 😂
Pizzas looked 🔥
Whoa, what's that Coors Banquet merch at 0:46?
Do you recall what Batch your order was in? - a dude in Batch 5 waiting on his Dome
I can really see bryce at a local festival or fair in town one day with this pizza oven in a food truck, just making food all day and hanging with everyone perfectly content, like a proper minnesota summer day should be.
Very nice oven and very nice dough too!!
You can also freeze dough balls for later 😋
How were you guys so calm around those bees 😅 I would be freaking out
How much propane does it use?
Very nice dough ! Would be nice to share the recipe...
As an Italian I have to say that you make the perfect pizza. I gotta get that oven too!
So happy for you both!
That is so cool I love pizza overs.
what setting do you use to export your video? please and thank you
Italians put the basil on it after the pizza is baked
What is your recipe? Love the leopard spotson the crust
Whats your dough recipe?
Did you buy the dough or make it yourself? 🤯
Some great looking pizzas! I'd love to know how you make the chicken carbonara one :)
What’s your dough recipe? I have a pizza oven as well and would love to try a new one!
Please, please, please do a video on how you make your dough!!!!
Whats the name of the pepperoni you use ?
I’m team grandpa I love him
Any chance for that chicken carbonara pizza recipe? 😉
How Much is Oven? Didn't list prices on website?
Has Bryce ever made his own mozzarella? I know he makes dough and sauce. Making mozzarella can be so fun!
You guys really had some fun with that! Looking forward to getting mine. What delivery batch were you?
Great pizza! That's a beautiful oven! Where did you get it? Is it expensive?
Hahaha the bee wants to tag along
Pizza dough recipe plssss x
We need ur pizza dough recipe pleaseeeeee
I'm halfway through.
There better be food here.
“you gotta bee on u sausage” -Furio
“I have muscles”💪
She’s like an angel.. lucky dude
Thank you so much for bringing us along with your family! this vlog felt very wholesome :)
We didn’t read the full instructions if our washing machine. Turned out, it would have been better 🤪 nearly destroyed it…
How much cost?
Friend, does a Neapolitan tell you where pizza was born, with an oven like this, do you understand what you have to bake?Listen to some advice, point 1 you have to spread the pizza more on the counter, you can spread the dinghy shape further, because when you spread it on the peel it is not enough, there is still a lot of it On the shovel , ... Point 2 with an oven like this there are at least 3 30 cm pizzas at a time, and two 35 cm cartwheels , Go one at a time on such an oven?? And when you have an evening with 10 people, roll out 3 loaves at a time even slowly but you have to roll out 30 and bake at least 2 or 3 at a time And learn to manage inside .. you can do it ... best wishes 👍🏻👍🏻
Aawesomeeeee
Yayyy🙌🙌 another video!!😀
Why did you put so much flour on the peel? You are supposed to put as little flour as possible so that the flour doesn't stick to dough because then if you eat burnt flour it won't digest well. Also, it leaves a sour bad taste when eaten. I try to put as little flour as possible and instead I use semolina.
Grandpa ❤️
Hey nice pizza … but can’t help the domes whole concept somehow sucks…. It’s so expensive but still a steel oven… I’m curious for some next real world reviews like yours!
Bottom isn't shown hmmmm wonder why $1800 bucks ouch!
not sure how all these Gozney pizza oven vids are coming out when the ovens are not available to anyone
Hi
Pizzas looks amazing!! I never do understand why Americans don’t have any fencing around their property… 🤔
This🍕🍻
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🧡😋👍🏻
🤤🤤🤤🤤🤤🤤
British company...!
I just got one a few days ago and I threw the instructions away 😢 it was a bitch to get out of that box! After I got it out I thought…”damn they thought this out nicely, too bad I didn’t 😂”. Typical man deal….
Best part of the dome is that its impossible to order. Great oven, horrible business plan.
Porque orrible plan de negocio?
😍😍😍😍👍
way too much flour on the peel
She’s beautiful!
Hailey is a few grapes short of a fruit salad
When liberals make a RUclips channel.