Calabrese Pizza | Thomas Straker | Gozney Roccbox
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- Опубликовано: 27 сен 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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This week for #nationalpizzamonth we’re bringing you an epic Pizza Calabrese, by the legend @thomas_straker 🔥
Combining 3 toppings that are guaranteed to make any pizza pop: Nduja, Smoked Pancetta and Mozzarella, this is one you’ll definitely want to give a go 🍕
Share your creations using #gozneykitchen #teamgozney #roccbox #gozney ______________________________________
Products used:
Gozney Roccbox: www.gozney.com...
Turning peel: www.gozney.com....
Pizza Rocker (US only): us.gozney.com/....
Dough Scraper: www.gozney.com...
Dough Cutter (US only) us.gozney.com/...
Infrared Thermometer (US only) us.gozney.com/...
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Хобби
I need a Gozney in my life
I have never heard of putting yeast and salt after you make the dough .. that is interesting .
Love the pizza and the crafty Tasty Business plug too.
Had my Roccbox for two years now and love it. Nice video. Wish I could taste that dough as that's a lot of work and wondering if it makes that much difference? I just throw everything into a mixer, mix for 7 minutes, let it sit for about two hours and then into the refer (fridge) overnight. It makes for an incredible fluffy puffy and crisp dough every time with hardly any work.
For reference I use cheap readily available (USA) Kingsford strong bread flour @ 69% hydration.
Letting it sit for a few days allows the dough to ferment slowly. That way the yeast doesn't only add air into the dough, but it breaks down the proteins a bit which creates new flavours and allows the dough to be more easily digestible!
I really like this approach to making pizza dough. Thanks :)
Why all the hate in the comments? The pizza looks fantastic to me! No preferment which is interesting. I'm going to try this.
The Roccbox rocks my world 🖤🤟
Does everyone cook their Roccbox pizza at full-flame? I’ve started preheating with the full flame then turning the flame to its lowest setting (which doesn’t really seem THAT much lower than full) just before I put the pizza in. I found it a little more forgiving that way without cremating everything I try to bake.
I have turned it down just before I put a pizza in because it is more forgiving, and less chance you torch a section. I leave it on high and launch the pizzas just before the temp gauge hits the red. Recommend a turning peel and you can give a quarter turn every 10-15 seconds which greatly minimizes burning.
As Soon as it gets to 400-425 I turn it to the minimum, smaller flame less likely to burn the outer crust, if temperature lowers I turn the gas up again. Especially if you are not practical is better, also if you don't have a turning peel, (I use a pair of tongues).
Once mine gets to 400c I turn it to medium and end up with much better pizzas.
Definitely more forgiving, but the dough probably won’t rise as well. Ideally you would use a turning peel so you can continuously rotate it while at full flame
Even if that crispy sound at the end was added , still a great video !
the dough turned out as my ideal i love bubbly dark spots like bread and thin center mmmmm nice
You forgot to mention pulling dough balls out of the fridge and _waiting 1 to 2 hours before_ attempting to make the pizza. (Trying to press out cold dough balls is a futile exercise.)
Lay off the crack
It’s in the printed recipe. He says to wait 30mins.
Thank you so much for your so nice teaching videos ❤
Thank you from UK 🇬🇧
Beaut ❤🇮🇹
This is the best realistic way to make great pizza dough. I’ve done a lot of other methods and they are a lot of annoying work and the pay off isn’t that great. Although I’d say add the yeast and salt in the beginning the extra ferment isn’t bad especially if u are gonna cook the pizza the same day you make the dough.
Check out vito as well it helps great
Thanks for this great video!! After taking the dough from the refrigerator do you let it get to room temp or do you immediately start forming the pizza?
room temp always makes stretching easier.
he did a great video, i love pizza
Thomas Straker of butter fame
Fantastic !
Do I need to cover my entire table with cheese for this to come out properly?
Can u show us how it cook from bottom of pizza please !!
great video, i love pizza👋🇮🇹
A thing of beauty
Калабрийская пицца!
🙌🏼 good work
superb
Did you rest the dough after taking it out the fridge?
ur pizza cutter is almost a medieval weapon hahaha
Think this would be even better if topped off with some hot honey to add some sweet nodes to the flavour combo 😁
Hot honey?!!? 😂
It looks delicious💕
Can you freeze these dough balls ?
blend the pizza up, mix it with butter for Pizza Calabrese Butter
Very impress
Brother your video is very informative interesting your new subscriber from Pakistan
Fantastic Tom
Many thanks!
Where did you get the wooden board from?
The wooden board is from a brand called Saun!
where can i get this oven?
What type of flour is used in this video!? Looks delicious!!!!
probably type 00
so, what's that pizza slicer called
Welcome back to all things buttah
1. What is the room temperature and humidity in the room where this dough is made?
2. What's the fridge temperature as well?
3. What flour and brand was used?
Flour was caputo for pizza, and the room tem and humidity will difer everywhere so just try and make doughs, you'll get the catch and feeling over your hands with tine
Where do you get the bigger unit?
Looks good but I’m wondering… only 60% hydration is enough ?
is a beautyful tool
interesting music at 3:20. if you know..
Thanks chef ..ibhave question plz ..if WE will go with 20 or 50 pizzas ! How WE CAN get the right weight yeast ..i had longtime wanna know that ..thank u
1g of yeast is for 2 pizzas - half the whole recipe for 2 pizzas - half it all again for one pizza I.e 0.5g yeast one pizza
Thomas I gotta ask, is that a black dial Rolex explorer you're rocking there?
What were the names of the songs used?
Oh Hell Yeah
All things buttah
Wow looks like joe burrow has a cool hobby
Nooo he burned the basil and pancetta... Please don't do that put your basil in your sauce and it's almost 900° oven it would burn the pancetta
Yes. And 1800€ for the hipster ofen.🤪🤪🤪
Yummo
Props on not wearing those gross latex gloves when kneading the dough that makes the dough have a tinge of plasticy taste
Is it okay to use the Roccbox indoors?
Roccbox is an outdoors only certified product so we are unable to advise on its use indoors.
@@gozney "We are unable to advise on its use indoors, but still, we are able to advertise its use indoors"
@@JooolseThey have a professional, industrial extractor... Don't be that guy 😉
@@jordy46682 If you can't appreciate the irony of posting an add showing the indoors use of the product while advising not to use it indoors ...
What a faff, Domino, oh oh
Where can you buy the slicer? :O
The Pizza Rocker is available on our US site, and will be launching in other countries very soon!
@@gozney ❤
@@gozney Will u be able to buy it in EU before xmas?
Brb lemme just take 72 hours to make a personal pan pizza
He reminds me of tony hawk
Delicious but soggy centre is not my favourite
sweet, smocking and black burned
My Pizza got cold waiting for all these ads:(
How can keep your weight limit?
So “hang about” is their “hold on”? Hm
where the F am I gonna get these things
Softeh and a craounchee
is he indoors?
We have commercial extraction in our filming studio. Roccbox is recommended for outdoor use only.
he didn't show the bottom
Burnt...
6.8 everybody knows the rules
That is WAAY too much yeas for one or two days of proofing. Maybe for couple of hous of proofing it'll be fine
pizza that went in the oven is not the one that went out. The power of video editing. Very suspicious.
Just seems undercooked in centre
im from Calabria ! and we would Never put Parmiggiano on a pizza ! maybe if at all grated cheese , Pecorino ( sheeps hard cheese ) , just maybe
You wouldn't put pancetta on either. That's northern Italy as well, right?
Looks tasty though 😉
E chi se ne frega
Ha fatto un impasto migliore del 70% dei pizzaioli italiani.
You can clearly see he knows what he is doing. He called it "pizza calabrese" because of the nduja he never said this is how they do pizza in Calabria. And then again is a pizza lol put whatever you want on it.
That is a really intense way to make the dough. Not super practical. I’m sure it’s really good tho. I just wonder if it’s worth the extra work.
It's not much work, I just seems like it if you consider making it on the day you're watching the video. Just start the autolyse when you come back from work on Wednesday - it's literally just dumping water and flour together, then do the kneading a bit later. Box it and forget about it for 2 days or so and on Friday night you just pull it out and have an amazing authentic pizza.
AHAHAHAHAH!! Calabria is crying!! PizzClbrse WHAT?!!
Ha fatto una pizza che è una perfetta riproduzione di una pizza napoletana con un tipico prodotto calabrese.
Vi ha omaggiato e tu lo ri grazi in questo modo?
Quanta mediocrità in giro...
That looks a lot like a pizza napoletano,
letanA
What makes this “calabrese” pizza? Looks like a Neapolitan pizza. This guy does not impress me.
The Monkey pizza
Thats not Mozzarella.
.
So was that just a 90 second cook on those raw meats?
Neither pancetta nor nduja need to be cooked before eating. They are smoked/cured meats.
Garlic in the sauce is a crime..
I'm Calabrese and this is something I've never seen before and will never eat.
Troppo grasso.
Non lo devi mangiare tutti i giorni.
Ha usato la nduja tipico prodotto calabrese.
Vi ha omaggiato e pubblicizzato un prodotto che al di fuori dell'Italia nessuno conosce e tu lo ringrazi in questo modo?
Impara un po' di buone maniere.
Cheese on toast that ain’t pizza
that pizza is burned mate. Does not look that good at the end with all the black parts
10g of salt in one tin of tomatoes?! No way, that's ridiculous.
2.5%
It’s possibly a little high given the cured meat on the pizza, but that’s probably about right if you used this for margarita.
@@adamg.manning6088 I've never heard of salting tomatoes by weight before, just by taste, but as a sanity check I went to a pizza forum and saw what one of the gurus was up to. Sure enough he did salt by weight but 0.5% not 2.5%. So that would be about 2g here, which still sounds quite a lot, but reasonable.
@@yocky It does seem high.
It’s as much as if you were fermenting.
Maybe I would do 1%, but like you I would probably just taste.
Pancetta doesn't look crispy.
Thats not Mozzarella. Plus the crust is BURNT!
Quite greasy
Unless toppings go right to the edge not a fan of this type of pizza
Lots of flop. Sorta a Neopolitan? Not totally my style. Hey some people love it but not really my style. This things gonna burn your face off. Ok one bite everybody knows the rules. . . . . Hm . . . I was right this thing did burn my face off. If neopolitan is your thing, then its your thing. Imma go with, 7.9???? What's that Frankie? Oh you didn't say anything. Well, thats my score 7.9. Its the more bougie neopolitan style, you know? Ok that's the review.
why does he uses the shit box when over there is the real oven??!!!!
autolysing is an incredible waste of time.
A waste of time just for lazy people who don't care about food quality
Dude. I click to give this/you a shot. When you put the ingredients on the screen for two seconds, LITERALLY, it says a lot about what you think the viewer would like to see. I imagine it doesn’t get any better. You’re welcome. I’m out.
They have a written recipe. The videos are mostly to show technique/for entertainment.
Mannaggia =(
Vergogna... 😬
So basically don't travel with kids. Got it.
nom nom nom
Waste of time, aside from the fact he’s oblivious to ordinary domestic kitchens. Show me a standard refrigerator that can accommodate that huge plastic tray, let alone, who the hell has a plastic tray and lid like that. Working smart nit hard, my bottom, working smart, it’s only pizza,find a shop selling it and buy it, now that’s smart
That pizza looks so so good! Thanks for sharing, much love from Singapore 💕
Ey ain he the guy that makes all things butter