I just keep an eye while i'm doing it making sure to not over vacuum them. Pressing the seal button just at the right time so it does not flatten them.
Hey wanted to ask you, have you tried par baking the crust, add your fresh toppings, then freeze for 3-4 hrs, then vac seal them? That way the customer bakes the pizza with fresh toppings. Cut your veggies and mushrooms thin if you use them and all the meat is pre cooked. That is what I'm planning to do. Just some thoughts and you could do more than 1 by adding to your menu of frozen pizzas.
Hi Mr Mario, how are you? you need like a special bag for that vacmaster vacum machine? or can be any vacum bag ? I’d just read is 15x18 size, thanks!!
Hola mario,s desde chile muchas felicitaciones muy buen producto, yo tuve una pizzeria 10 años en chile pero tuve que cerrar en pandemia y me gustaría retomar el negocio tu me podrías decir la marca de la maquina selladora, es muy buena idea, para no perder nada.
Sir I have a small neapolitan pizzeria and was wondering if this is a good way to ginanyialy ballance the revenue and income of the pizzaria... Now that You've propably tried it for several months, do you recommened it?
@@r.llynch4124 that’s not entirely correct. clostridium is heat resistant, and getting a certain temp doesn’t kill it. Reaching and MAINTAINING that temp *can* kill it. Those temps, and the time at those temps will also fully ruin a pizza. Which is why you need map flushing to ensure safety. Avoid any business that does this cheap and dangerous way of packaging.
@@weeatpizza7806 Here are the facts From the W.H.O.: Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling or cooking (for example, at internal temperature greater than 85 °C for 5 minutes or longer) I'm pretty sure 450 degrees is more than 185 degrees
Hi,
The pizzas look great. I am wondering how do you manage to vacuum seal the pizzas without flattening out the crust?
I just keep an eye while i'm doing it making sure to not over vacuum them. Pressing the seal button just at the right time so it does not flatten them.
Hey wanted to ask you, have you tried par baking the crust, add your fresh toppings, then freeze for 3-4 hrs, then vac seal them? That way the customer bakes the pizza with fresh toppings. Cut your veggies and mushrooms thin if you use them and all the meat is pre cooked. That is what I'm planning to do. Just some thoughts and you could do more than 1 by adding to your menu of frozen pizzas.
Yeah its a good idea no doubt. Thanks for the tip!
Thanks for the video. What bag size do you use?
15x18 bags
What kind of freezer do you have in your store front for the pizza storage? Pizzas look great👌
its just a regular ice cream freezer
I've been thinking about doing this for my left over pizza dough on my food truck
great idea!
Hi Mr Mario, how are you? you need like a special bag for that vacmaster vacum machine? or can be any vacum bag ? I’d just read is 15x18 size, thanks!!
Any bag is fine
You can use any bag 15x18
Which size plastic bags do you use ? Which brand ?
I think they are 15x18 and any brand will work.
@@dinm65 Ok. Thx !
thanks for the video, one question, how long does the pizza last?
4-6 months
how is your biz doing selling the frozen pizza? I'm wanting to do this too
Yes I’m still making them I have a big freezer when people walking in they see it. Definitely do it people buy them 3 4 5 at a time.
@Marios Wood Fired Pizza how are you doing your labels or where do you have those made?
@@r.llynch4124 i got them on Vista Print
Hola mario,s desde chile muchas felicitaciones muy buen producto, yo tuve una pizzeria 10 años en chile pero tuve que cerrar en pandemia y me gustaría retomar el negocio tu me podrías decir la marca de la maquina selladora, es muy buena idea, para no perder nada.
Sir I have a small neapolitan pizzeria and was wondering if this is a good way to ginanyialy ballance the revenue and income of the pizzaria...
Now that You've propably tried it for several months, do you recommened it?
Don’t these need to be packaged with a MAP flushing machine to prevent bacteria growth?
Absolutely, they do. Without the use of MAP, there is a good risk of clostridium.
@@weeatpizza7806 HI there. Forgive my ignorance. Is the MAP flushing machine different than the Vacmaster you used?
@@weeatpizza7806 cooking temps over 185 degrees will kill that and its reheated at 450 degrees so zero issues
@@r.llynch4124 that’s not entirely correct.
clostridium is heat resistant, and getting a certain temp doesn’t kill it. Reaching and MAINTAINING that temp *can* kill it.
Those temps, and the time at those temps will also fully ruin a pizza.
Which is why you need map flushing to ensure safety.
Avoid any business that does this cheap and dangerous way of packaging.
@@weeatpizza7806 Here are the facts From the W.H.O.: Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling or cooking (for example, at internal temperature greater than 85 °C for 5 minutes or longer) I'm pretty sure 450 degrees is more than 185 degrees
how long you cook em for from frozen in a g3 ferrari ?
10 min
Dont you need the blast chiller to do this?
Absolutely not!!!!!!!
What vacuum packer?
It’s called Vacmaster
Where do you buy it?
Webstraunt store.com