Glen, this video is next level stuff and should be mandatory viewing for anyone considering making pizzas from scratch. No filler, just the pure GAB touch topped up with a dash of total hilarity. I will actually face my dough demons and make the dough myself using this guide. The italian bakery I usually get the dough from will be unpleased but they're not Sicilian so you should be ok...... 😝 Have a super one mate ands will await..... Cheers!!
Thank you very much mate! Glad to hear you enjoyed it. I don’t mind saying it was a pain in the ass to make this video!! So I’m glad it’s been well received 🤣 cheers!
Hi Glen again, thanks for the videos! My wife just brought me a gozney, and we are going to have a crack at Pizza Saturday night. Have you ever used a poolish?
@@adammccreight2215 hi mate, yes I’ve done poolish in the past but I prefer the direct method with a long bulk ferment (24 hrs plus) it’s all personal preference though. If you follow me on Reddit, I have a number of pizza recipes on there and multiple videos. The videos aren’t like this though. This is more of a how to compared to my Reddit content.
I followed the recipe exactly as directed over the weekend. They were a huge hit. Easily the best ones I've made. Using the KJ BigJoe3 may have also helped. 😉
Fark mate, I thought I made a decent pizza but these look epic... I'll give your dough a crack next time and move from my oven to the webber, wish me luck!
Great pizza dough will give that a go during next week/weekend. What brand of mixer is that you are using mixing the dough as note made in USA be a great present for my Fiance
@@glensaussiebbq4823 G'day Glenn isn't that always the way. End up using the mixer more than her and it was meant for her to use!! Life sometimes has a funny way of working out.
Another fantastic video Glen. Fuck yeah! Are you a chef “In the real world”? Please don’t take offense. I just think you really have some frickin talent.
Thank you very much mate! No definitely not a chef. Never even worked in the food industry. I’ve made countless shitty pizzas before I got to this stage and I still fuck the odd batch up from time to time. We are all always learning mate. Cheers!
Glen, would you object if I added your recipe and technique to ‘whisk’ for easy access (including link to Ytand credit to you) ? I’m setting up a kamado cookers channel to keep all the great recipes in one place … and this recipe is an absolute staple for all kamado owners !
You’re a crack up. The reason why you drag the ‘skin’ of the dough around and under the ball is to keep its integrity which helps trap the CO2 produced by the yeast which causes the rise and creates the ’bubbles’ in the dough. When you spread the dough you’re careful not to break those at the edges which gives you that awesome crust. Your neighbour’s must hate the smell of awesome pizzas and BBQ coming from your place. Cheers mate.
Glen, this video is next level stuff and should be mandatory viewing for anyone considering making pizzas from scratch. No filler, just the pure GAB touch topped up with a dash of total hilarity. I will actually face my dough demons and make the dough myself using this guide. The italian bakery I usually get the dough from will be unpleased but they're not Sicilian so you should be ok...... 😝
Have a super one mate ands will await..... Cheers!!
Hahaha thanks for your ongoing support mate! Really appreciate the love! Cheers!
The texture of the crust is phenomenal. Thanks for sharing!
Thank you very much for your comment 🙂
Absolute legendary Video from a top bloke! The Bloopers had me rolling on the bloody floor hahaha thanks Glenn!
Thank you very much mate! Glad to hear you enjoyed it. I don’t mind saying it was a pain in the ass to make this video!! So I’m glad it’s been well received 🤣 cheers!
Brilliant video mate, as always one of the best video makey persons doing this type of stuff. Great tips and tricks, loved it.
Thanks Schuey!!
Great stuff Glen, looking forward to your next videos.
Thanks Ted!!!
Made pizzas in the Kamado Joe following this video and they turned out brilliantly! Thanks!
Awesome to hear Naomi!!! Thanks!
I’ve been anticipating this one. Thanks!
Cheers mate!
Ah cheers mate, came out brilliant. Well done 🥃
Thank you very much!
Glen, great content, great pizza. Well done and thank you!
Thank you very much mate! That’s great to hear! Cheers!
Brilliant as always!! Keep going Glen, pure BBQ no BS, takes me back to early YT when the vids were actually worth watching and not over-produced crap
Thank you very much mate! Cheers!!
Pizza looked amazing Glen, thanks for sharing the recipe. I did notice a lack of hydration in the making of this video though.
Hahaha, I even sent my wife to the bottle shop to get me more scotch...but I had so much going on I just didn’t get around to drinking anymore 🤦♂️🤣
Pizzas look mint mate. Enjoyed the vid. Cheers
Thank you very much!!
Great in-depth video bro. No scotch or singing let’s it down 🤣
🤣🤣🤣 I don’t think RUclips is ready for that part yet 🤣🤣🤣 cheers mate!!
Hi Glen again, thanks for the videos! My wife just brought me a gozney, and we are going to have a crack at Pizza Saturday night. Have you ever used a poolish?
@@adammccreight2215 hi mate, yes I’ve done poolish in the past but I prefer the direct method with a long bulk ferment (24 hrs plus) it’s all personal preference though. If you follow me on Reddit, I have a number of pizza recipes on there and multiple videos. The videos aren’t like this though. This is more of a how to compared to my Reddit content.
Wow, this looks delicious, thank you for sharing.
Cheers mate! Glad you enjoyed it!!
What does it feel like to be a legend?
Hahaha thanks mate! But I’m no legend, just having fun in the backyard. Appreciate your support though brother!!
I followed the recipe exactly as directed over the weekend. They were a huge hit. Easily the best ones I've made. Using the KJ BigJoe3 may have also helped. 😉
That’s awesome mate! Thanks heaps for the feedback, I really do appreciate it. Pizzas on the KJ are pretty bloody special!!
This still the method you use glen mate. My pizza is good but need to up it this year only got a pizza stone in the kitchen oven tho.
Looks fantastic! Thank you!
Thanks for watching!!
Fark mate, I thought I made a decent pizza but these look epic... I'll give your dough a crack next time and move from my oven to the webber, wish me luck!
Bloody awesome mate! No shame in oven/gas BBQ pizzas! That’s how I started cooking them too. Cheers brother!
Perfect! No DōJoe needed! 😊. And its shithouse when youre trying to do a good bbw and theyre pulling skidpizzas all over the road 😂🤣😂
🤣🤣🤣 cheers mate 🤣
Great pizza dough will give that a go during next week/weekend. What brand of mixer is that you are using mixing the dough as note made in USA be a great present for my Fiance
Cheers mate and good luck with the dough! The mixer is a Kitchen Aid. I also bought it for my fiancé (now wife) I think I use it more than her lol
@@glensaussiebbq4823 G'day Glenn isn't that always the way. End up using the mixer more than her and it was meant for her to use!! Life sometimes has a funny way of working out.
Hahahaha I felt like Homer Simpson giving Marge a bowling ball 🤣
If your next video just so happens to be a spatchcock chicken, I don’t think anyone would blame you! 😂😉
Hahahaha, that chicken has been on my hit list for a loooookng time 🤣
Bloobers at the end were gold. When you covered the balls with the teatowel do you let is rest for the 1.5 hours?
Yeah that’s right mate. The process I do when I first start up the Kamado. It should take about that long to get to temp and be fully heat soaked.
Fucking awesome ! just watched it boozed and took about 10% in .. will rewatch tomorrow when I’m hungry again !
🤣🤣🤣 boozed is always the best way 🤣 cheers Sel!
Another fantastic video Glen. Fuck yeah! Are you a chef “In the real world”? Please don’t take offense. I just think you really have some frickin talent.
Thank you very much mate! No definitely not a chef. Never even worked in the food industry. I’ve made countless shitty pizzas before I got to this stage and I still fuck the odd batch up from time to time. We are all always learning mate. Cheers!
Glen, would you object if I added your recipe and technique to ‘whisk’ for easy access (including link to Ytand credit to you) ? I’m setting up a kamado cookers channel to keep all the great recipes in one place … and this recipe is an absolute staple for all kamado owners !
Hi mate, that’s a great idea! So, when they see a recipe/video that interests them they hit the link and it goes through to the original channel?
@@glensaussiebbq4823 through to the original RUclips video as the source , yes … I’ve added this one in here whi.sk/wMUo6
@@bencoleman42 looks awesome mate and I love the idea!! I’m more than happy for you to include it mate. Cheers!!
Nice one Glen. What scotch do you drink?
Thanks! If I’m having a dash of coke, JW red. Straight on ice, Dimple 15y old is my favourite!
Love the videos mate. Nice to see a BBQ er with a bit of fucking personality!
Hahahaha thanks mate!!! 🤣🤣🤣
Fucking Princess get over the rain 🤣🤣🤣
Just decided to comment ya fool hahaha
Hahaha cheers brother!
Fuck yes
Cheers brother!
You’re a crack up. The reason why you drag the ‘skin’ of the dough around and under the ball is to keep its integrity which helps trap the CO2 produced by the yeast which causes the rise and creates the ’bubbles’ in the dough. When you spread the dough you’re careful not to break those at the edges which gives you that awesome crust. Your neighbour’s must hate the smell of awesome pizzas and BBQ coming from your place. Cheers mate.
Cheers mate!! I think they hate the drunken singing more though 🤣🤣
fook me mate, that looks tasty
Cheers mate, it was bloody good!