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    • Grillo Recipes by Adam Atkins

    ‘Roni Pie

    by Adam Atkins

    “Tastes like money, that does. That’s amazing.”

    Adam Atkins, Peddling Pizza

    ‘Roni Pie

    BBQ: Gozney Arc XL

    Cooking method: Medium heat

    “It’s the same dough, same toppings… just treating it a bit different… cooking it lower and slower. You’re going to end up with something that’s gonna be completely different taste wise to like a Neapolitan.” – Adam Atkins, Peddling Pizza

    INGREDIENTS

    • 400g dough ball
    • Tomato sauce base
    • Parmesan
    • Pre-cut dried mozzarella
    • Pepperoni slices
    • Stracciatella
    • Fresh basil leaves
    • Hot honey

    Adam Atkins

    Gozney OG and street pizza legend, slinging pizzas from his custom American van in St Albans, Adam’s Gozney journey started back in 2016, when he lost his delivery job and decided to turn his hobby of making pizzas into his business ‘Peddling Pizza’. Since then, he’s perfected his craft, upgraded to a 3-wheeler Piaggio ape and more recently to a custom Chevy American van which won best-looking food truck at British Street Food 2022 Awards with its double Dome set up.

    We brought Adam to the Grillo Studio Kitchen to fire up the Gozney Arc XL and the Dome Gem 2 and teach us how it’s done. The dough virtuoso showed us how to lay down a proper leopard-spotted slice with some mind-blowing flavour combos. Pizza icon.

    Adam Atkins

    Gozney OG and street pizza legend, slinging pizzas from his custom American van in St Albans, UK. Adam’s Gozney journey started back in 2016, when he lost his delivery job and decided to turn his hobby of making pizzas into his business ‘Peddling Pizza’. Since then, he’s perfected his craft, upgraded to a 3-wheeler Piaggio ape and more recently to a custom Chevy American van which won best-looking food truck at British Street Food 2022 Awards with its double Dome set up.

    Watch the recipe

    Method

    PREPARE THE OVEN
    Set up the Gozney Arc XL for a low and slow pizza bake at around 300-350°C. Keep the flame low rather than running it at full Neapolitan heat. This pizza is big, so it needs a longer bake to help the base crisp up properly and give you that crunchier, New York-style finish.

    PREPARE PIZZA BASE
    Open out the 400g dough ball, pushing the air towards the crust as you work. This is a much bigger dough ball than a standard 12-inch pizza, so stretch it out carefully into a large base.

    Once opened, slam and stretch the dough until you have a big, even pizza base, around 16 inches wide.

    ADD THE TOMATO BASE
    Spread a nice amount of pizza sauce evenly over the base, leaving a clean crust around the edge.

    ADD THE CHEESE AND PEPPERONI
    Add a decent grating of Parmesan over the sauce.

    Scatter over the pre-cut dried mozzarella. Dried mozzarella helps the pizza stay crisp and cook out properly without becoming too wet.

    Load the pizza with pepperoni slices, spreading them evenly across the top.

    LAUNCH THE PIZZA
    Slide the pizza onto a dusted 16-inch peel and tug the edges of the crust to the edge of the peel. Work fairly quickly at this stage, as the pizza is large and you do not want it to start sticking.

    Launch the pizza into the oven with a shimmy, then leave it alone to start soaking up the heat.

    COOK THE PIZZA
    Cook the pizza for around 4 minutes, potentially a little longer depending on the oven temperature and how crispy you want the base.

    Because the pizza is so large, you can use a 12-inch launching peel rather than a turning peel for the first turn if needed. Lift the pizza, rotate it, and place it back into the same spot.

    Continue cooking until the base is crisp, the crust has taken on good colour, the cheese has melted, and the pepperoni is cooked.

    FINISH THE BAKE
    Check the pizza for colour and give any paler areas a little more time facing the heat. Once the base is crisp and the top is cooked, remove the pizza from the oven.

    FINISH THE PIZZA
    Slice the pizza, then finish it with stracciatella all over the top.

    Add plenty more Parmesan, followed by torn fresh basil and a drizzle of hot honey.

    Serve straight away while the base is crisp and the pepperoni is hot.

    BBQ: Gozney Arc XL

    Cooking method: Medium heat

    “It’s the same dough, same toppings… just treating it a bit different… cooking it lower and slower. You’re going to end up with something that’s gonna be completely different taste wise to like a Neapolitan.” – Adam Atkins, Peddling Pizza

    • 400g dough ball
    • Tomato sauce base
    • Parmesan
    • Pre-cut dried mozzarella
    • Pepperoni slices
    • Stracciatella
    • Fresh basil leaves
    • Hot honey

    Grillo x Gozney

    Two oven choices. Two Grillo units. More possibilities.

    gozney dome gen 2 on riser base with wood underneath it on grillo kitchen

    DOME GEN 2
    Experience Level: Aspiring chef.

    One oven. Three fuels. Unlimited possibilities. For those who want to master multi-fuel (wood, gas, charcoal) and advanced cooking techniques. Commercial-grade 3-layer insulation​ wraps the oven and floor to maximise thermal efficiency and reduce heat loss.​

    The Dome Gen 2 is the versatile powerhouse best for U-shaped designs as a theatrical centrepiece. A weekend crowd can watch the fire in action, or just dial up the gas for mid-week meals.

    View the Dome Gen 2

    closeup of Gozney arc xl in grillo kitchen with rolling flame

    ARC XL
    Experience Level: Beginner to Pro.

    The Arc XL is ideal for beginners and acquaintances of Neapolitan-style pizza. Intuitive gas controls make it “plug and play” for consistent results and the 1-layer-insulation keeps the oven hot once it gets to temperature. Sweeping flame. Even heat. Better food.

    This oven suits small-to-medium-sized layouts where a sleek, modern look is needed and quick midweek meals are welcome.

    View the Arc XL

    See More Recipes