@@hotboxpizzatruck oh nice thanks. Yeah state laws where I'm at I have to use electric or gas only. But all reduce the recipe an see how it turns out in an electric oven.
Main reason is time second is consistency. I'm only one guy already stretched thin...it's more steps and time. I also have huge temp swings in the truck being in Florida. a consistent temp works much better when dealing with a polish. At the end of the day I pick my battles, if you know what I mean.
@@hotboxpizzatruck I have had starter dough, which I love, but out here in New Mexico (US) the Wild West... LOL... I have never heard it called "The Polish". Thank you for that great information.
EXCELLENT VIDEO
Where did you buy your Pizza Oven...
or did you Build it from scratch.?
www.mugnaini.com/
I like the new camera angles 😄❤️🍕
Do you have a video on what kind of Tomato Sauce you use?
Live the dough vidio you do it right thank beo
Flipping the dough does work for gluten buildup I’ve been doing that for some time keep up the great work brorher
Thanks my friend.
Is that a 55% hydration dough, or more?
More. Just over 60
Awesome man!
Doing my part to help others.
I just mailed my proposal to someone that might help finance a pizza trailer. I might need to pick your brain.
Eric does your town have any issues with the smoke mri the air meaning California is tough on emissions
No issues on stuff like that.
Why no sugar added?
No need. Color and flavor come with the wood fire.
@@hotboxpizzatruck awesome thank you.
So wait you don't use any oil in your dough?
Nope. No need. Plenty of flavor and color with the wood fire oven
@@hotboxpizzatruck oh nice thanks. Yeah state laws where I'm at I have to use electric or gas only. But all reduce the recipe an see how it turns out in an electric oven.
What brand of 00 flour are you using?
Polselli.
How many doughballs does that make?
I just seen you don't use olive oil in your dough. Why don't you use it? I just hear mixed things.
The oven provides color and flavor. I have never tried it to be honest. Just simple old school dough.
@@hotboxpizzatruck simple is better, thank you for answering!
Why don’t you use a polish .
Main reason is time second is consistency. I'm only one guy already stretched thin...it's more steps and time. I also have huge temp swings in the truck being in Florida. a consistent temp works much better when dealing with a polish. At the end of the day I pick my battles, if you know what I mean.
@@hotboxpizzatruck
What does POLISH mean?
@judichristopher4604 it's a starter you use for the dough.
@@hotboxpizzatruck
I have had starter dough, which I love, but out here in New Mexico (US) the Wild West... LOL...
I have never heard it called "The Polish".
Thank you for that great information.