Dude I got pulled over for speeding thru a school zone on the way to work at the pizzeria by me too last month. Yours sounds like it was at the beginning of the school year, mine was near the end. School zones'll get ya
@@LevitaNostra For real man, it's so much harder to remember the longer you're out of grade school. As for the ticket, I got hit with 97 bucks for going 49 in a 25. I may not have gotten an actual warning, but considering what I had on me.. mercy warning bigtime. It helped I don't have a record of that behavior though; only other traffic violation was in 2017.
Thank you for sharing. Were you going for a more NY style pizza? Unless I missed something, it looks like your final hydration was 55% Americana Super is very strong.
It was 55.5%, the low end of what the AVPN recommends (1L water to 1800g flour), which I also love for this dough. This long room temp dough does require a VERY strong flour. Americana Super is the best I can get at a reasonable price. Any typo 00, 0 with 14%+ protein and 330+ W will do!
Oh I just noticed when you asked about whether it was for NY style or not, to answer that, no, it is for Neapolitan style, if I had flour without malt in it that had that W and protein % that was available in FL I would use it. For a 36-hour RT fermentation I recommend a higher protein flour.
Have you baked all 100 pizzas at the Pizza Party Emozione? Over what period of time? Does the oven maintain a good temperature, do you need to allow for spacing between bakes? I've heard that a large opening in the Pizza Party Emozione can be problematic, and the Bollore pizza party is recommended for larger pizza catering events. What are your experiences? Thank you.
Need to look in to the bollore, i do kill the stone sometimes, if youre fast like me yes it can be a problem, if youre new to it you should be fine. Overall the biscotto stone does VERY well but we are looking to upgrade
diggin on the video, nice! Do you notice a big difference using apple juice vs dry or instant yeast? Can you use the apple yeast to make sourdough or poolish preferments? Thanks for including bakers percentages.
The yeast water I made for this video was less fruit than most people use, I did that on purpose to slow down fermentation. My goal was to have a long-fermented dough that rises at room temperature, so when I do my events in Florida, it doesn't overproof as easily. Dry commercial yeast is very strong and concentrated while this apple yeast is weaker and slower (it still eventually becomes fully risen and beautifully fermented, full of air). I prefer the taste and texture/crumb of the apple yeast in this direct dough method as well. Additionally, if you check out my video before this one, I show the making of a much stronger yeast water, making a direct dough, a 'poolish', a 'BIGA', and a Pate Fermentee (old dough) all with yeast water!
Where are you buying your ingredients in bulk like that? How much did you spend on prep for all items? Keep videos coming, I would love to get my own pizza pop-up/business going one of these days when I get some time. Love the videos.
At this stage we use USFOODS, Performance Food Group (Roma), and FoodSupply. This was our first event with toppings and used about one fifth of what we bought/prepped. It helped us gauge how much we would use in the future. This one costed us about $200 and made about $1000. Now that we know how many toppings to use we could cut that cost to $150 or less! These are estimates btw.
Yes we do, for private events they are not required but for many public events they are. Since we are not a food truck and instead a temporary food service event, that is the permit we get, which is much cheaper than that of a food truck would have to :)
Whole peeled, I do like them better tbh. I'm not against DOP, I just know it can be a marketing scheme to sell at a higher price. Ciao's pomodoro pelati (non-DOP) is amazing :)
@@Hondalove73 I love answering questions and I don't think there are bad questions to ask no matter how experienced you are. I missed the Stanislaus part. I love Stanislaus, especially Alta Cucina and Tomato Magic (7/11 but peeled), but Ciao is slightly better in my honest opinion!
I have the same oven with the reflector stones they retain the heat better for my small pizza shop in Mexico, your pizza how dose it taste is it more like sour dough/Biga or more like Polish?
The apple water makes the yeast that makes the bread dough rise with the sweetness of the apple. so cool ! Amazing. Thanks. ❤
Thank you very much, apple yeast is awesome!!
You can also make bread yeast using a potato similarly. Potato and flour are sometimes mixed together because of what they do. ❤
Yup the Amish friendship starter 💗
@@LevitaNostra Wonderful. ❤🤍💙
Good stuff. I love seeing the bts stuff.
Putting this video together was a lot of fun thank you for watching fellow Pizzaiolo
I love my Emozione. It’s a beast. Great video. Really gives good insight into all the prep that goes into these events.
It's the best out of all of those backyard ovens imo that I've used. Thank you, it really is a lot of work but I absolutely love it!
Dude I got pulled over for speeding thru a school zone on the way to work at the pizzeria by me too last month. Yours sounds like it was at the beginning of the school year, mine was near the end. School zones'll get ya
Man I totally forgot school started back up 😂
Did they give you a warning?
@@LevitaNostra For real man, it's so much harder to remember the longer you're out of grade school. As for the ticket, I got hit with 97 bucks for going 49 in a 25. I may not have gotten an actual warning, but considering what I had on me.. mercy warning bigtime. It helped I don't have a record of that behavior though; only other traffic violation was in 2017.
Thank you for sharing. Were you going for a more NY style pizza? Unless I missed something, it looks like your final hydration was 55% Americana Super is very strong.
It was 55.5%, the low end of what the AVPN recommends (1L water to 1800g flour), which I also love for this dough. This long room temp dough does require a VERY strong flour. Americana Super is the best I can get at a reasonable price. Any typo 00, 0 with 14%+ protein and 330+ W will do!
Congrats on your day.. I’m looking forward on trying your yeast water …
I find higher hydration dough will over proof faster at room temps..
Oh I just noticed when you asked about whether it was for NY style or not, to answer that, no, it is for Neapolitan style, if I had flour without malt in it that had that W and protein % that was available in FL I would use it. For a 36-hour RT fermentation I recommend a higher protein flour.
Have you baked all 100 pizzas at the Pizza Party Emozione? Over what period of time? Does the oven maintain a good temperature, do you need to allow for spacing between bakes? I've heard that a large opening in the Pizza Party Emozione can be problematic, and the Bollore pizza party is recommended for larger pizza catering events. What are your experiences? Thank you.
Need to look in to the bollore, i do kill the stone sometimes, if youre fast like me yes it can be a problem, if youre new to it you should be fine. Overall the biscotto stone does VERY well but we are looking to upgrade
diggin on the video, nice! Do you notice a big difference using apple juice vs dry or instant yeast? Can you use the apple yeast to make sourdough or poolish preferments? Thanks for including bakers percentages.
The yeast water I made for this video was less fruit than most people use, I did that on purpose to slow down fermentation. My goal was to have a long-fermented dough that rises at room temperature, so when I do my events in Florida, it doesn't overproof as easily. Dry commercial yeast is very strong and concentrated while this apple yeast is weaker and slower (it still eventually becomes fully risen and beautifully fermented, full of air). I prefer the taste and texture/crumb of the apple yeast in this direct dough method as well. Additionally, if you check out my video before this one, I show the making of a much stronger yeast water, making a direct dough, a 'poolish', a 'BIGA', and a Pate Fermentee (old dough) all with yeast water!
ruclips.net/video/HNa9D8I6Uw8/видео.html
That is the link to the video mentioned! :)
Where are you buying your ingredients in bulk like that?
How much did you spend on prep for all items?
Keep videos coming, I would love to get my own pizza pop-up/business going one of these days when I get some time. Love the videos.
At this stage we use USFOODS, Performance Food Group (Roma), and FoodSupply.
This was our first event with toppings and used about one fifth of what we bought/prepped. It helped us gauge how much we would use in the future. This one costed us about $200 and made about $1000. Now that we know how many toppings to use we could cut that cost to $150 or less! These are estimates btw.
@@LevitaNostra thx
@@GetMoney24Hp you're welcome man!
Do you have to get permits for that? Is getting permits hard, if so?
Yes we do, for private events they are not required but for many public events they are. Since we are not a food truck and instead a temporary food service event, that is the permit we get, which is much cheaper than that of a food truck would have to :)
Which dough trays do you recommend?
I use WinCo dough trays, but there's not many out there that don't work as they all do a good job of keeping outside air away from the doughballs!
How much per pie?
It costs about $2 per pie before labor. We sell Margherita for $14 each for instance on profit :)
How long was the dough fermented
24 hours bulk room temp, 8+ hours balls room temp :)
Are they ciao whole peeled or the San marzano whole peeled. You like them better than stannislaus
Whole peeled, I do like them better tbh. I'm not against DOP, I just know it can be a marketing scheme to sell at a higher price. Ciao's pomodoro pelati (non-DOP) is amazing :)
Thanks for replying right away but what’s your opinion on my ?’s
I saw the white dop can of ciao san marzanos. I’ll give them a try
@@Hondalove73 I love answering questions and I don't think there are bad questions to ask no matter how experienced you are. I missed the Stanislaus part. I love Stanislaus, especially Alta Cucina and Tomato Magic (7/11 but peeled), but Ciao is slightly better in my honest opinion!
@@Hondalove73 if you can try Ciao DOP vs non-DOP I'd love to hear your input!
I have the same oven with the reflector stones they retain the heat better for my small pizza shop in Mexico, your pizza how dose it taste is it more like sour dough/Biga or more like Polish?
You like better than Biscotto? It tastes great, like an airy sourdough but with a very light sweet taste!
yes i think is better then biscotto, so your pizza taste like sour dough/Polish i think. @@LevitaNostra