Hey. Join me as I head to St Albans Market on freezing cold day. This was the first proper cold day of the season and the van took a few turns to get going. On menu was the Salsiccia E Friarielli. An absolute banger from the Peddling archives. As the season changes then so does my process.
As always thank you for the support
big love
Adam
44 Comments
Your own beans ? Come on mate , you didn't grow them . They're imported. I actually do grow my own coffee and consume it, coz I actually live in the best country on earth
perfect pizzas…………….
respect man……………
How do you manage your dough under the cold/low tempertures?
I 'm a great fan of your work, man
Hey Adam, it was so cold on Wednesday. Glad the van started and ran well on the day. I have a question about oven and stone temps. When you launch the pie, is it different temps for a white pie, vs a tomato or bbq base? Thats stone temp and oven temp pls. 😊
Hello stay warm lts cold here in New York.bye❤
How many did you sell today?
Tip: I would never leave the van running whilst making coffee. If someone jumped in it and drove off, you can be certain the insurance won't pay out. This happened to someone I know years ago when on a winters morning they pulled up at a sweet shop to get their daily fags and a paper and when they came back out the car was gone.
hi i manage to make the dough and cook it at 450 degrees etc, it cooks good but it just doesnt taste of much of anything? Im not blown away by the taste. I didnt use oil in the dough and it was just 6 hours ferment 00 flour. What am I doing wrong?
That pie looks delicious! What are the greens you used, thearelli? or something? Is it like broccoli rabe which we use a lot?
You should look at getting a GoPro and like harness and doing POV videos, maybe alternating between cam and POV
Do you do this all thru winter?
Soft and Crunchy at the same time!!!!!!!
Gosh you go like your gadgets!
Thanks Adam, greatly enjoyed my peddler and special.
The Andy Murray of pizza – extremely hardworking and masterful at his craft.
Piping hot pizza on a cold chilly day 🍕🔥 #banger
Adam, a huge thanks for your videos! I’ve learned so much as a hobby baker. Quick question: How do you avoid the pizza base tasting bitter from semolina residue on the bottom? I always run into this issue when I make a lot of pizzas. Do you clean the stone in between? I’d really appreciate an answer.
Keep up the great work, cheers from Berlin!
Used to work a mini donut truck. I hated cold weather lol dough batter would stick to everything. Anyway, pizza looks amazing
That particular morning I was like ohhhh Adam’s gonna have a chilly one and I’m so glad you filmed it, very interesting and entertaining 🎉😊
How does it not burn instantly being that close to the flame? I use an Ooni (which isn't as great as yours!) and even when I have my flame on the lowest setting, if I put the pizza in the middle of the oven, the back will burn in 5 seconds
Van or brick and mortar? to start a pizza business.
Yo I’m from Hawaii too. Boston’s is great. Remember watching them stretch and top and bake as a kid
Rockin' it on a Monday.
Hey can I ask what camera and gimble / tracker u using looks nice an simple ideal
Wow! Looks cold! Always enjoy your videos! ❤
Engine Block + Oil pan heater and battery blanket?
Found the channel yesterday watch all of the other vids
Block heater adam
The gozney round cutters are sick heaps sharp
Was wondering why you weren’t live on Wednesday at the market. Guess we got our answer 😂. Thanks as always for the great video and your thought process behind changes you’re making due to the weather.
Hey Adam! Nice as always – great vid! Would you tell me what's the size of your peel and your pizzaboxes? THX! 🙂
Loves watching you and I love pizza and one day I will come and visit you from Tulsa Ok. I look forward to seeing you. Well done.
Re NFC tag for YouTube link, you would get more hits using a QR code as people are more used to using a camera to scan them. They also work from a greater distance. We trialled both at a restaurant to view menus, the QR got 5x more hits👍
Banger!!!
Hey mate I have noticed your playlist as dope – would you mind sharing it?:)
Hi, r you at the market tomorrow x
I admire you greatly. ❤ When I return to England in February, I am making a trip to you! For sure! 👍 You really cheer me up. Thank you so much. 😊
I am just wondering, do you need a license to set up there? Is it a police license or local authority? Or ? … I am being curious. I am sure you need to pay someone to have your delicious van there…😮🎉.
Adam will you buy a new pizza van…. your 52.y.o. Van cant last?
Ugh, automated checklists to further expand the regulation environment! Now that they freed up your time by an app, they can add more regulations!
Ben wasn’t overly interested in your knuckle injury story…
Hello Adam, thank you so much for sharing your passion. You're living my dream. I hope I'll be able to join the live tomorrow, but I don't know about my schedule yet. 👍🏻🙂🍕❤️🔥
I love how you spread that pecorino as a base. Doing the same in my German restaurant for 11 yrs. Customers were really asking "What's that secret ingredient…?" Adding a few drops of olive oil, is what I'm doing as well. Lovely, as already stated, I'd love to run a business like yours here in Germany.