I took 150 dough balls but didn't sell them all
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- Опубликовано: 9 июн 2024
- Hey. So I had a large public event booked and decided to take 150 dough balls along. I kept the menu simple on this one as I knew it would mostly be Margheritas. This week I had a new guy Jack that joined the team and he absolutely smashed it. A solid regular customer turned worker. Things started well and we had a great flow going but unfortunately they booked too many hot food traders and we only sold 100 ish pizzas. Usually at most events this would have been all sold out early. We still had a blast and I made some epic pizza. Anyways I hope you enjoy the hustle and chat. On to the next one.
Big pizza love
Adam 
Хобби
Your pizzas look so good I bet your truck has got 2 Michelin tyres 👍👌
LOL
😂
bet the tall lads back/neck was killing him after all that crouching!
The kid doesn't seem to be engaged about the history of the van, but for me, I absolutely loved hearing about the journey. It's a freaking gem and you should be proud. I love old stuff and the restoration process. You are one lucky man.
yea i noticed that lol, kid is Frazzeled from hearing about van history 😀
Love your channel! Just started watching all your vids and can’t get enough! I love the see how you operate.
Heard! Keep up the great work! I appreciate all the details you share!
Great video! Should see if any locals could make use of it! They could setup a popup shop on deliveroo selling only pepperoni rolls or something. Or even someone should set up a popup oven and batch cook the remaining and give in to homeless shelter. But again alot of hassle and alot time needed worth a try.
Amazing pov, nice to see it switch arround. You should try to do this more often to give us and you some change now and then. Both of you did an amazing job on this. And you always seem so happy even if you start getting stressed by the amount of orders that has come in
Yeah the camera angle seemed to work well
young lad making me feel old missing all the references lol
You make it look easy, Adam. Your pizzas look delicious. And your dough balls seem consistent from video to video.
I liked this guy to begin with. Then I find out he's a fan of Friday...now I really like him! 🤣
Love love LOVE your videos!! Just found your channel and I'm obsessed!! Btw thanks for NOT switching to that POV angle all the food workers are using nowadays. It really boggles me 😅, i enjoy your simple set up.
Friday is a classic flic! Origin story of the van! Dayum! That’s extra dimension!
Just discovered your channel man and I really love watching along during your events, as well as the thought process, explanations, etc. super entertaining. Really incredible how on point you are with everything. Extremely professional and the passion for the job is in everything. Cheers 🤙
Hey thanks. Some new content on the way.
Super impressive teamwork lads!
Great video mate - looked like another full on service! As you say, shame to go home with dough but it’s one of those things.
Love your videos real bangers and watch them all. Love to so what comes with the job after a hard days of work and how you get everything clean en ready to roll again
Great video as always man, Cant wait for a Gozney to be in the budget to buy so i can start chef-ing up some pizzas here in the states
Jack is good 👍 great questions ! He’s a keeper 👌
Chef is a great film 👌
I quite like this camera angle, Maybe double cameras on on market day?????? (editing nightmare!!!) LOL.
Friday! Love that movie
Every time I Watch Your Channel, I Order A Pizza. This Is Not Good. LOL!! Greetings From San Diego.
Hey Adam, wanted to ask you.
I noticed you sometimes bake 2 pizzas and when they are finished you directly put in the next two. Doesn't the stones need to reheat first? I have 2 small ovens with biscotto and I always need to reheat a minute or 2 before I put in the next one.
Love your video's btw ❤
onni cannot do this!! I agree after using them both
Great attitude ! If it was me I would have cooked few "Panuozzo"s with the residual heat of the ovens, which can be eaten a couple of days after :D
I’ll sometimes do this as they are epic to have. My family is a bit pizzered out at the moment.
How many did you end up selling? What was the revenue/profit for the day?
Just found your channel mate, love it. Can I ask a question. I'm wanting to upgrade my home pizza oven. I have a ooni koda 12. I bought it on a wimp, didn't really know about anything else. What gozney would you recommend for me? Maybe the budget at a push is 800 euro. Thanks mate, keep up the brilliant content!
100% Arc or Arc XL if you want to do larger 16” pizza.
Do you use them as Poolish for the next day or next batch?
The movie Chef they made Cubano sandwiches. Great movie.
Whatever though you had left, since it’s refrigerated, you can use the next day. That extra day of fermentation, actually makes the dough better.!
I don’t have commercial fridges big enough to fit dough trays. Also my dough is made for a room temp fermentation. It’s not better the next day.
As you talked how difficult a Marinara is - I'm still trying a decent Aglio e Olio.
Pizza people just love pizza. We’d all eat it cold. A slice of your pizza cold is probably just as good as hot.
At what oven temp do you set your ovens??? I thought you stated 5-550 degrees...????
Andy here from Pizza 48 - Quick question with 150 dough balls, do you batch them with different yeast levels to see you through the day??
Might do if doing a very long day and over 200 pizza but for this amount both batches are the same.
Do you have a photo of the van in its original state?
Where did you buy the aluminium foil that you put in the pizza boxes?
what do you do with the remaining pizza doughs?
The Joey special was TWO pizzas 😉😎
How much should you expect to pay for a dough tray and lid, and where is best to buy them.
I'm loving your videos! makes me want to open a truck in Ottawa. One questions... What scraper do you use? I have a bench scraper but find it difficult to get the dough out because of the angle.
It’s a Lilly coidroipo 10cm one
@@peddlingpizza Amazing, thank you so much!
Looks like it could get intense at times
Another great video. Would you share with me who did the fit out on your van ?
Sure thing. Was Morgan’s customs and classics in Wales.
@@peddlingpizza Many thanks my friend
What do you do with the rest of the dough? could it be put in the fridge?
Wish i was nearby I would come and get some dough still not getting my dough right
That storage part up top for the cheese, basil etc. cooled or just as is?
It’s a toppings fridge.
@@peddlingpizza ahh thats what its called lol
You can use the left over dough as a poolish starter
Love it.
At what temp you cook the pizza? 500C?
450-520 usually
Curious how your mounted your refrigerated prep table to the wall
Looking to do something similar instead of getting one of the big prep tables
Hey mate could we get a video on your camera set up? Love the content
Sure thing.
wow loaded pizzas
Poor kid, needs to work out the front of the truck or something or he will become a hunchback lol.
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Biodegradable plates the way forward at these type of events, saves so much time, and decreases the waste.
12” pizza plates cost the same as a box and I’ve done this before. The amount of times people ask for boxes after you put it on a plate. Happens all the time. It’s also all about the branded box for me.
If I'd have known, I'd have driven over and bought one and collected some balls, made the mistake of not prepping any dough for the weekend so had a pizza drought :/
Would love to see your take on freezing dough. Yeah it's sacrilege, but if you're going away for a week in a van, ball management becomes a problem, in more ways than one 😆
Bro! Flatten them and make pitas and give/sell it to a restaurant or soup kitchen
Easier said than done. Would be nice to do if there was any shelters in the area. This never ever really happens though. It was the end of the day and I needed to clean up and get home.
He’s way too tall for that truck 😂😂😂
Can you knock it back and freeze the balls? Maybe sell some frozen dough balls
How many did you have left?
50
About 45
gimme some chili fritos
Would like to see a clean up video 😊
It’s just me spraying it down and cleaning, sweeping, mopping. Not really interesting.
How many did you sell?
About 100
I live in western Canada. Should I flap my arms.
CHEF is a great movie. They made Cuban sandwiches. Not Mexican.
That’s the ones.
hes making pizzas too fast like in a food truck games amazing boss
Pizza sammiches
Not really a big deal, you can use 'em for the next one dough ;) or freeze it.
I don’t freeze anything for the business and i always make fresh dough for any event.
@@peddlingpizzaFair point, but why put in the bin when you can turn it into a French baguette ❤
@@ItzKamoit was Saturday afternoon. Like I mention I don’t eat much bread and needed to get home. Loss to me was minimal.
Should of went to the hospital and cooked all the leftover pizza that way you have no waste
Sounds nice
The young lad is too tall for the van. It's not fit for purpose. He will do his neck back and other parts in.
I got a sore neck watching that young man.
Question! Do you recommend starting out with the Gozney Roccbox ($499) or should I spend the extra few hundred on the ARC XL 21in? (799)
I think that depends more on the application. The Roccbox is much more mobile to handle than an ARC XL, even if you don't have to transport it but always have to put it away. If you have a permanent place, then I would personally tend towards the ARC XL.