Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
One dough ball, a lower temperature, and the right cheese. Adam Atkins of Peddling Pizza shows you how to get a genuine New York style bake with golden bubbling cheese, crispy base, that floppy slice. Adam uses the Latteria Sorrentina Fior de Latte American Cut and Greci Pizza Sauce. No separate dough needed.
Adam Atkins started Peddling Pizza in 2016 with a bicycle, a custom trailer, and a serious obsession with getting the dough right. Years later, his recipe is the one behind our Peddling DG Neapolitan Doughball — and in this video, he's showing you exactly how he uses it.
This is the pan-fried method. No pizza oven required. Just a good pan, high heat, and the right dough. Follow along and you'll have a properly impressive pizza on the table in under 15 minutes.
We told you proper pizza doesn't require a culinary degree. Adam's proving it.
