Video

Pizza sa vsádza rovnako ako pri každej inej. Rozdiel je iba vtom že sa trocha inak naťahuje kedze toto bola biga. Použi semolina Rimacinatta pri roztqhivani cesta na pracovnej ploche. Nachystal pizzu a potom len zľahka popras lopatu a presun cesto na lopatu a rovno do pece a jednom tahom vytiahni lopatu von. Chce to trocha tréningu ale keď je správna technika ide to veľmi ľahko a jednoducho.

Na,sucho poprípade niekto používa ako spojivo horcicu no ja nie ja nechávam korenie nazit priamo na mäse

Ďakujem

Obvarit sa dá ale je potrebné odstrániť slanost ktorá nám tam vznikla a zároveň je potrebné mäso prepláchneme pod studenú vodu. Pokual budete obvarat v sáčku ako bolo nasolene tak riskujete že meso bude slané až presolene kedze ho bude vyvarat v tom slanom roztoku.

England

Konkrétne táto múka Dallagiovanna laNapoletana ma 12g Dallagiovanna 2.0 ma 14g

You can fit two posible three but this was done with square mesh wich you can't place close to a corner.

Ahoj je to značka Gozney Dome a v súčasnej dobe nie je dostupná na SK myslím ze Nemecko ju zatiaľ ma ako jediný v EÚ. Ona príde aj na SK ale to ešte potrva.

Preferably with fresh bread :-)

Most of the time Monolith charcoal. For the Dome im using double wall 1m high

@@MartinsvibaPizzaiolo thanks Martin! I'll look into that chimney. All the best

Sorry for inconvenience we had trouble with the viedo. It was water added to a meat. In total when you cooking goulash 15L you need at least 4kg ofmeat that's a minimum so you go by volume of the meat and how much meat you want 😀

Ďakujem na Instagrame mam toto viacej ako tu 😅 pec mam priamo od Gozney UK

Ďakujem

Only for personal use at home and all my Pizza classes I'm providing plus all Pizza Demos around the festivals

Pôvodne Hlohovec ale žijem uz 17 rokov v Anglicku

Thanks. This is the way I do it since I got the oven. Olwas start with gas wich eventually start the wood and the stone temp at that time is around 280°C so there is no cold spot for the stone. Ones the wood is on I just shut down the gas and place the pack back. It work for me and never had any problem with it or with the stone. Thanks

@@MartinsvibaPizzaiolo thanks for the explanation! I'm going to try this next time I'm cooking with wood.

@@scaryprowler more then welcome.

Ano chápete to správne a po nagulkovani 6 hodin a môžete piecť. Tzv. Celková doba fermentacie je 24 hodin

Upiekol ale neni to úplne ono. Slabo udržuje tepelo.

I love quality goulash cook outdoors. Just give it a plenty of time to cook onions slowly because that is the hey element :-)

@@MartinsvibaPizzaiolo turned out awesome! The whole family loved it. Thank you for the great goulash.

So do you need all the amount of ingredients? Do I understand correctly?

@@MartinsvibaPizzaiolo yes please

@@ruhalajn sorry for waiting. It is hard to say exact amount as you going by taste. One lard Onion Half of the amount in volume to meat For 15l goulash you need for 3.5kg - 4kg beef neck or beef shank. I prefer neck and I add slice of pork belly for flavour. Pepper mix Two Garlic cloves 1/2 tomato pure One chopped tomatoes in cans 1.1/2 TBSP sweet pepper powder Chilli pepper powder Black pepper Oregano in the end good amount 4 x TBSP 1 TBSP quality plum jum It is very important to get the onion perfect. You need to mix constantly I prefer slow fire and it shoud take 2 hours. It can't burn otherwise you will taste tha later on.

@@MartinsvibaPizzaiolo thank you very much. I will let you know how it turns out!

@@ruhalajn if want to discuss call me on WhatsApp more then welcome to help.

Cooking is up to you low and slow or hot & fast. I do hot & fast all my Bbq 150°C and timing varies depending on thickness of ribs and for me I don't cook by time. But to answer your questions timing will depend on the temperature you cook as well so it coud be 2.45 it coud be 5 hours there is so many possibilities :-)

Thank you

Sorry m8 don't understand

@@MartinsvibaPizzaiolo Naturalmente.

Ďakujem ešte som nemal čas to napísať ale idem to tam dat :-)

No it's outside in my bbq are

Sunmix6 and flour Dallagiovanna laNapoletana

Martin nemusíš my vykať prosím :-) Ďakujem bol to krásny víkend.

Go for it just make sure you cure the oven properly not a 30 minutes

@@MartinsvibaPizzaiolo Gotchya man! I've already cooked potatoes and hamburgers in it. First time for pizza. Wish me luck ;)

It sure it was. Amazing host Amazing pepale :-)

You can't adjust the spiral. It looks to me like the spiral is bent wich telling me someone must make realy low hydratation. Where are you from? I might get you the info for correct person to speak to who might help.

@@MartinsvibaPizzaiolo that would be disappointing. I’m in Minnesota in the US.

@@katherinekendall6518 you bought it second hand so you shoud inspect the mixer while you where there to pick him up. I woud give the seller call back and ask for money back because that's definitely not a manufacturer issue.

Vyskúšaj a neobanujes :-) then džem tam len zvýrazní a spravi vyvazenost chuti celého gulášu

Sunmix 6 ich najmenší model

Dakujem pekne

The Dame is not a junk that is just to strong word to use it. Do you you own one? If not then it silly to commet on that. Do own 4 pizza oven and one refractory gas oven I built by myself :-) And I still prefer dome to anything else as it's doing the job as it shoud and it doesn't weigh a ton wich was bonus for me. Everyone got there own opinion I got mine and I'm happy with it. I heard that Zio Ciro 80 or 100 got some technical issues with dome to cracked. They might have fixed the issue by now I don't know. To be fair Zio Ciro was the oven I originally wanted couple years back :-) Gozney Dome is well build it keep heat long time I'm sure not ad long as refractory oven but on opposite site I can cooked pizza in 45 min. I cooked all sort of food in the Dome and I love.

The Gozney dome is anything but junk. In fact, it crushes most of the other stuff on the market, including the Zio Ciro. You need to do some research before calling something junk.

It is Sunmix6

@@MartinsvibaPizzaiolo thanks much..going to look into one 🤙🏾

Thanks check my chanel czcams.com/video/n22Ehj4sJKA/video.html

My dome is not indoor it outside in bbq shack and I have double wall chimney going through roof

Thanks m8 the cutter is from ProCook

@@MartinsvibaPizzaiolo That's a nice device. Better that me almost cutting my finger trying to cube mozz lol.

@@Chris-bn5cv tell me about it done that for 3 years :-)

One day I will :-)thank you

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Thanks a lot

Check your local dealer for UK visit www.sunmix.co.uk/

The high of pizza cooking floor is 4ft from floor

@@MartinsvibaPizzaiolo thanks!

Thanks i do love stainless Steel as it's easy to clean qnd it's ideal for food prep. In that high temeprature I don't think wood will give extra flavour.

@@MartinsvibaPizzaiolo I just ordered a 19x15 stainless cutting board that will fill the dough working section of my portable prep board.