Dang I didn’t realize how much work is in running a pizza place. With the calls walking exc… you really gotta hustle. Definitely got some understanding for my local pizza shop when there’s a line
When i was in flordia, i got food poison from a pizza shop that never rotated the pepperoni. I was told by health inspector it was the pepperoni. Glad to see you take the time to do that every morning. Best of luck.
I always said a service can go two ways...pear shaped or a great buzz. You kept your composure and done great ..I like watching your videos. Greetings from John in London.
Fine for him, but I also make my bread, zeppoles and other pastries with my dough, garlic would make my zeppoles taste weird and I think it wood make the pizza stick to the screen, no he probably uses two kinde of rising chemical like fast rising yeast and powder bread yeast or a tasting element like sourdough flour it's very common in the Midwest USA pizza parlors, no we don't use any of that in NY, or NJ we keep it simple with our pizza dough, but if it works for him more power to him good luck.
What time do you have to start before you open your restaurant? I want to have a restaurant one day. I’m exploring pizza making. I love the time and dedication that goes into it, I know it’s hard work but worth it❤
How do you determine the hydration of your dough? You keep adding water so it isn't a specific ratio. What are you looking for? Or is it "You know it when you feel it?"
Few things will factor into added water. Air temp, humidity, internal and exterior air temps. Watch my pizza dough video, I explain it pretty thoughtfully.
I’m a home bread baker and was wondering the same thing. Normally they work with % of flour to start, then factor other variables. Pizza dough is on the lower end of hydration, 60-68% maybe. I make breads at 75-78% hydration.
I was awed by the precision and efficiency of your prep. Your workspace was immaculate and stocked FIFO. I hope you’re getting well paid for doing the work of 2-3 people. Your products looked awesome and delivered in a prompt time. As a fellow cook, how do you track the food labeling issue. If you’re the sole cook, then you can answer the questions from the inspector. We spend a good amount of time and effort on label/expiration because we have such a large culinary staff. Your place stands apart in a very good way!
Food labeling is not an issue for us due to; Coloration of products. For example, I filled 2 sauces cups, marinara, and ranch. Hard to mix the 2 up, one is white, and one is yellow. I am testing jalepeno ranch, so I will get creative and maybe add green dye to the sauce to differentiate the 2. Not quite finalized tho. But yes, cleanliness and organization is big to me.
@@PizzaStopLLC you guys run a good pizzeria. We have to label and date our products with 40 cooks doing the work. It helps prevent the health investigation when a customer claims your food made them sick. Most are food allergies that you can’t fix and/or plan for. Love your videos !
I felt like I was watching a gamer play "Pizza Stop" simulator, with the POV aspect of this video. 😁 It's always puzzled me why you guys don't put pizzas in the second door of those stacked ovens, then you opened one to check the flame & I'm like: Ah-ha! 🤣 👍👍
Oh ok. Thought you were using since I see the buckets. It’s a cheese company started by an Italian family from Chicago. The Man store is in Melrose park Illinois. Huge selection of all kind of cheeses and Italian products. They supply a lot of pizza places around the area.
@@Sergio-zi9bh hahah! Oh my goodness! Yes we used to use their cheese products back in the day. Those buckets had our Parmesan cheese in them. Sadly I haven’t seen them around for a long time
Dough prep takes so long wow. I wonder how much more efficient it would be if you had a newer digital scale and didn't have the old one and have to wait for it to settle
@@PizzaStopLLC Copy that. Makes sense! I appreciate you getting back to me. I also really appreciate the attention to detail in losing/throwing out as little product as possible. That's how we operated in the kitchen and it ended up saving us a ton on our budget. Looking forward to coming out and visiting soon!
@@PizzaStopLLC Now you're speaking my language, big dog. People on the outside don't appreciate how fast the savings result in a higher quality product direct to the customer. I can only imagine the jump in cost you've faced for the meat options on your menu, so keeping the operation tight can help shoulder the increases and avoid asking the customer to cover it. Well done!
Cross contamination i seen you do it with the sauce..Never mix old with new..Thats definately a health violation. Which leads to other problems..Hope you teach your workers the same..
The containers and large tubs you use for ingredients have a rusty or dirty look about them and the way you cleaned the doe trays is gonna cause mold. I mean your putting some ingredients right down onto the table @27:50. Thats a big no no... I also work at a pizza shop and what im seeing here is disgusting and lazy. Stop before you make ppl sick or worse
School assembly threw you a curve ball, nice recovery 😊 thanks, really enjoyed. Oh ya... good job Mom and Dad (aces in the hole)👍💪
😁
Thanks for enjoying watching me work guys! Have a blessed day!
Have you posted your pizza sauce recipe yet?
@@fsp394 There's a camera guy?
Dang I didn’t realize how much work is in running a pizza place. With the calls walking exc… you really gotta hustle. Definitely got some understanding for my local pizza shop when there’s a line
Definitely need more videos like this! Thanks
More to come!
What a great lovely work. You treat the pizza so respectful- love that! Thanks for sharing 🙏
When i was in flordia, i got food poison from a pizza shop that never rotated the pepperoni. I was told by health inspector it was the pepperoni. Glad to see you take the time to do that every morning. Best of luck.
First in, first out! 🤘🏻
Yeah but he crossed contaminated the old sauce with the new..No old food should be put in with new.
@@iamtron6.079 it’s the same batch of sauce, but thanks for the concern.
We don’t have “old sauce” our sauce gets made in house everyday.
@@PizzaStopLLC Alright if you say so. Lol
I always said a service can go two ways...pear shaped or a great buzz. You kept your composure and done great ..I like watching your videos. Greetings from John in London.
Thanks John! See you on the next one!
These videos are awesome and help me sleep thanks a lot man!
Love this POV video man!
Appreciate it! More coming my friend
Whats that yellow pouder you throw in before the yeast, when you're prapering the dough, and are you using two kind of flour?
Maybe Onion or Garlic powder, I know some recipes use those
It's garlic powder. He says he uses garlic powder in his dough.
Fine for him, but I also make my bread, zeppoles and other pastries with my dough, garlic would make my zeppoles taste weird and I think it wood make the pizza stick to the screen, no he probably uses two kinde of rising chemical like fast rising yeast and powder bread yeast or a tasting element like sourdough flour it's very common in the Midwest USA pizza parlors, no we don't use any of that in NY, or NJ we keep it simple with our pizza dough, but if it works for him more power to him good luck.
What time do you have to start before you open your restaurant? I want to have a restaurant one day. I’m exploring pizza making. I love the time and dedication that goes into it, I know it’s hard work but worth it❤
about 6 am
How do you determine the hydration of your dough? You keep adding water so it isn't a specific ratio. What are you looking for? Or is it "You know it when you feel it?"
Few things will factor into added water.
Air temp, humidity, internal and exterior air temps.
Watch my pizza dough video, I explain it pretty thoughtfully.
I’m a home bread baker and was wondering the same thing. Normally they work with % of flour to start, then factor other variables. Pizza dough is on the lower end of hydration, 60-68% maybe. I make breads at 75-78% hydration.
Great POV video !! You really do have to hustle for hours before you open when you run your own store for sure.
Yes I do! Or anyone that’s doing it! Thanks for watching
I was awed by the precision and efficiency of your prep. Your workspace was immaculate and stocked FIFO. I hope you’re getting well paid for doing the work of 2-3 people. Your products looked awesome and delivered in a prompt time. As a fellow cook, how do you track the food labeling issue. If you’re the sole cook, then you can answer the questions from the inspector. We spend a good amount of time and effort on label/expiration because we have such a large culinary staff. Your place stands apart in a very good way!
Food labeling is not an issue for us due to;
Coloration of products. For example, I filled 2 sauces cups, marinara, and ranch.
Hard to mix the 2 up, one is white, and one is yellow.
I am testing jalepeno ranch, so I will get creative and maybe add green dye to the sauce to differentiate the 2. Not quite finalized tho.
But yes, cleanliness and organization is big to me.
@@PizzaStopLLC you guys run a good pizzeria. We have to label and date our products with 40 cooks doing the work. It helps prevent the health investigation when a customer claims your food made them sick. Most are food allergies that you can’t fix and/or plan for. Love your videos !
@@edjarrett3164 thanks brotha. Appreciate the support
what a work speed, i feel tired after just watching 😆
I felt like I was watching a gamer play "Pizza Stop" simulator, with the POV aspect of this video. 😁 It's always puzzled me why you guys don't put pizzas in the second door of those stacked ovens, then you opened one to check the flame & I'm like: Ah-ha! 🤣 👍👍
Glad you enjoyed it!
That's the burner door
I worked for caputos! Are you using their products?
No sir
Oh ok. Thought you were using since I see the buckets. It’s a cheese company started by an Italian family from Chicago. The Man store is in Melrose park Illinois. Huge selection of all kind of cheeses and Italian products. They supply a lot of pizza places around the area.
@@Sergio-zi9bh hahah! Oh my goodness!
Yes we used to use their cheese products back in the day.
Those buckets had our Parmesan cheese in them.
Sadly I haven’t seen them around for a long time
Dough prep takes so long wow. I wonder how much more efficient it would be if you had a newer digital scale and didn't have the old one and have to wait for it to settle
mad respect 🫡
How often do the dough boxes/trays go through the dishwasher?
Every 3-6 batches of dough depending on the spread of time ie fridays/Saturdays Vs Tuesday or Wednesday.
@@PizzaStopLLC Copy that. Makes sense! I appreciate you getting back to me. I also really appreciate the attention to detail in losing/throwing out as little product as possible. That's how we operated in the kitchen and it ended up saving us a ton on our budget. Looking forward to coming out and visiting soon!
@@EDFThompson low cost operations are key to efficiency, profit, and giving back to our people.
Why waste when we can share?
@@PizzaStopLLC Now you're speaking my language, big dog. People on the outside don't appreciate how fast the savings result in a higher quality product direct to the customer. I can only imagine the jump in cost you've faced for the meat options on your menu, so keeping the operation tight can help shoulder the increases and avoid asking the customer to cover it. Well done!
@@EDFThompson thanks friend.
We are doing our best. Would love to see us at 5 locations in the upcoming 3 years
Have you worked in a pizzeria before opening this shop?
Only here and Jimmy Johns.
was this a video of your morning start?
Yes morning prep for lunch.
Then do it all over again depending on projections for sales.
what happened to my comment?@@PizzaStopLLC
@@GivItTheBeans not sure what comment, I still see your comment
LUV your channel 👍💘
Glad you enjoy it!
167👍 11:00
Excellent video.
New friend done❤
Thank you 👍
browh don't throw the pineapple Brim the water in can it helps more preserve your pineapple also in jalopeno
How much do the parents get paid? (Rhetorical) Would loe to see a pizza sauce video, but they are all good.
You know they won’t take my dang money!!!!
Coming right up
Kev you should of organised your staff better on the Rota .............
Machine
To stressful for me...............remembering do you have a good P.O.S machine
Your parents still have pizza sauce in their vanes bru
They stop by occasionally and help me 😛
Hard to keep them away, but sure grateful for them 🤘🏻😎
Cross contamination i seen you do it with the sauce..Never mix old with new..Thats definately a health violation. Which leads to other problems..Hope you teach your workers the same..
That sauce is the same sauce batch I’m not getting a new bin 6 times a day.
New batch, or full day new bin.
Thanks for the concern.
Why assume?
@@JeffO- why is everyone in the comments a health inspector 😂
@iamtron6.079 Specifically what pathogens are you concerned with, and how does that "cross contamination" occur?
"contanination", "i seen you", "definately" Dude, your spelling and grammar are health violations
The containers and large tubs you use for ingredients have a rusty or dirty look about them and the way you cleaned the doe trays is gonna cause mold. I mean your putting some ingredients right down onto the table @27:50. Thats a big no no... I also work at a pizza shop and what im seeing here is disgusting and lazy. Stop before you make ppl sick or worse
Did you really just say putting food on an NSF cold table is a big no no?
Are you trying to troll me?
Nice kitchen¡¡¡ i love it.Greetings from Canary Islands¡¡¡¡