I tried to link a video I put together last winter, I found a Hobart mixer(looks like the twin to the one you've got in the van) for my daughter, it turned out nice. Funny you mentioned painting yours.
@@hotboxpizzatruck interesting. It was definitely still on the unit. I'll have to get a pic of it next time I'm at my daughter's house. Thanks for the info.👊👍
@hotboxpizzatruck thank you for your quick response. Much success, ill be starting my business soon in AZ. Your video was just what I was looking for. I have a new found faith in dough management. 🙏🏽 I'll be following for.mpre tips. 😉
The heat makes a huge difference. I immediately go into the refrigerator after the dough is mixed rather then letting it rise on the bench for a few hours then going to the fridge. Even doing that on hot days it can be a struggle. This is another reason why I do a 24 hr dough and not 48...easier to control. Thanks for watching.
@@hotboxpizzatruck Thanks for insight. Appreciate it.. How many Pies do you crank out Daily? Are you always a 1 man operation?. I'm in Texas. About to start a build.. Michael
@@maltonfil bacon comes precooked 5lb bags. S&P, garlic, extra virgin olive oil for the chicken. I cook it in the morning when the oven is coming up to temp.
@@hotboxpizzatruck I understand same issue here in TX i like your method of proofing it saves a lot of room in my fridge i can plan for 150 i also make 25 ball amounts at a time. keeping the balls cold until I'm ready to use has been the most help. the struggle is REAL LOL
I am currently looking to start my own pizza truck early next year. Do you have any advice as far as selecting a pizza oven? How did you decide on the one you have?
Deciding on a oven isn't easy. I had seen a couple other pizza trucks and restaurants using them. At the time I didn't know anything and I pulled the trigger on it. It's been a great oven. No matter what you go with, you have to learn the oven. There are alot of oven makers out now to choose from. Best of luck. Thanks for watching.
Hey hey for the start of your work week, what date and Time do u start your dough ? How long do u take out dough from fridge before baking? How many balls should you make per day? Or week. Have you done your balls woth poolish?
@@hotboxpizzatruck yah but how long do u let them sit out to get to room temperature before making your pizzas? I’m so sorry for bugging u so much. I’m in Canada. It’s not as hot as it is down there
Thank you Eric for the information I was just curious on how you did everything I watch all of your videos and was motivated to do this I retired almost two years ago and was bored out of my mind so me and my son got it going we had our first hiring at a local winery here in New Jersey but it’s raining and we might get rained out will see what happens next time I’m in Florida I’ll come and see you I have a pizza recipe that I think you and your customers will in enjoy just let me know where your located thanks again Eric Mike Terranova
I had to watch the video to see what batch I made🙂 115 grams of salt. 3892 grams flour 2413 water. Makes 10, 7.5 oz dough balls and 15 10. Oz dough balls.
What a great morning it was. Can't wait to use all this knowledge in my future Pizza food truck.
I've been following you for some time and really like how you've accomplished your business
Wonder how much a door dash to West Virginia would cost? Lol ha ha ha!!! Good work!
I was thinking ,Idaho????
I was thinking New Mexico (US)
BAHAHAHAHAHA
Mmmmfreakinhhhmmm....thanks for sharing sir.🔥🍕🔥🍕🔥🍕
I am still so OLD SCHOOL
I need ounces... not grams... LOL
Just kidding... I'll convert ... said NO ONE.
I will...
I tried to link a video I put together last winter, I found a Hobart mixer(looks like the twin to the one you've got in the van) for my daughter, it turned out nice. Funny you mentioned painting yours.
Is it on your page? Love my Hobart. Strait up workers!
If it was the plate on it you can look up or call Hobart and give them the #s on it and they can tell you the year
@@hotboxpizzatruck interesting. It was definitely still on the unit. I'll have to get a pic of it next time I'm at my daughter's house. Thanks for the info.👊👍
What did you use to mount your mixer? I need to secure mine to mybpizza trailer onto a stainless steel wall. TIA🙏🏽
You said 18 grams of yeast. I was thinking more like three grams.
Why only 3? Just use a dough calculator....easy.
WHAT HAPPENED.... the video ENDED too soon
OHHHH there is a Part 2
Thank you Sweet Jesus... Okay... I'm okay now...
🤣
Do the walls/ceiling in a pizza truck have to be a certain material, like stainless steel, aluminum, fire proof, etc?
I want to start my own pizza business but it will only be me by myself.. how do I run it ??? Thanks for any help
Hey what the temp in oven and dough temp. I had mine in Tupperware closed out for 3+ hrs and they were hard to shape
How do you take orders and make the pizza's when it's busy
Very informative, thank you for sharing your recipe and process. What is the base your mixer is standimgbon? Thanks again!
Glad you got something out of it. Mixer is on the wheel wells of the truck. The floor is raised up over the wheels..
@hotboxpizzatruck thank you for your quick response. Much success, ill be starting my business soon in AZ. Your video was just what I was looking for. I have a new found faith in dough management. 🙏🏽 I'll be following for.mpre tips. 😉
@angelagarcia9587 I haven't done video's in a while, but I have a lot up with tons of tips and info in them. Best of luck!!
@@hotboxpizzatruckthanks and same to you🙏🏽
How do you manage the dough in the summer? Does the extra heat make a difference?
The heat makes a huge difference. I immediately go into the refrigerator after the dough is mixed rather then letting it rise on the bench for a few hours then going to the fridge. Even doing that on hot days it can be a struggle. This is another reason why I do a 24 hr dough and not 48...easier to control. Thanks for watching.
Are you still up and running?
Just interested!
Thanks!
Yep 9 years few months ago
@@hotboxpizzatruck
"YOU GO GIRL"
So Proud of you!
cant go wrong with Hobart! what brand flour do you use? Thx
Polselli 00 flour
@@hotboxpizzatruck Thanks for insight. Appreciate it..
How many Pies do you crank out Daily? Are you always a 1 man operation?. I'm in Texas. About to start a build..
Michael
@@User-dq3pb no problem. I man operation. Make diff amount of dough depending on the day. Keep #s to myself. Hope you understand
Hey can u make a video about how to make/cook your toppings. Like chicken, bacon bits , etc
The only thing I use that needs to be pre cooked is chicken. It needs to be cooked to internal temp of 165f
@@hotboxpizzatruck but do u season it? What about bacon ?
@@maltonfil bacon comes precooked 5lb bags. S&P, garlic, extra virgin olive oil for the chicken. I cook it in the morning when the oven is coming up to temp.
@@hotboxpizzatruck what about sausages or ground beef? And do u make your own sauces ? Ranch, Buffalo etc
@@maltonfil no ground beef, sausage comes pre sliced and cooked 5lb bags. I just buy ranch, bbq sauce....
Hey hope all is good I have a question how long do you mix the dough
It really depends on temperature. When it's cold alot longer that when it's warm. I'd have to watch back and time it. I guess I go by look....
@@hotboxpizzatruck I understand same issue here in TX i like your method of proofing it saves a lot of room in my fridge i can plan for 150 i also make 25 ball amounts at a time. keeping the balls cold until I'm ready to use has been the most help. the struggle is REAL LOL
I am currently looking to start my own pizza truck early next year. Do you have any advice as far as selecting a pizza oven? How did you decide on the one you have?
Deciding on a oven isn't easy. I had seen a couple other pizza trucks and restaurants using them. At the time I didn't know anything and I pulled the trigger on it. It's been a great oven. No matter what you go with, you have to learn the oven. There are alot of oven makers out now to choose from. Best of luck. Thanks for watching.
Hey hey for the start of your work week, what date and Time do u start your dough ? How long do u take out dough from fridge before baking? How many balls should you make per day? Or week. Have you done your balls woth poolish?
No poolish and I don't take the dough out. It's hot here all refrigeration.
@@hotboxpizzatruck so u just cover it for 24 hrs , no refrigerator?
@@maltonfil all refrigeration
@@hotboxpizzatruck yah but how long do u let them sit out to get to room temperature before making your pizzas? I’m so sorry for bugging u so much. I’m in Canada. It’s not as hot as it is down there
@@maltonfil I don't. From fridge to stretch
How to get the Woods
Hi Eric what is 15 smalls 10 largest is that 12 inch round and 16 rounds ?
10 , 10 inch and 15 , 12 inch
Are you going by the rule of thumb 10 inch 10oz - 12inch 12oz - ect ect thank you for taking the time to write back
@@MikeTerran1976ova 7.5 Oz and 10.
Thank you Eric for the information I was just curious on how you did everything I watch all of your videos and was motivated to do this I retired almost two years ago and was bored out of my mind so me and my son got it going we had our first hiring at a local winery here in New Jersey but it’s raining and we might get rained out will see what happens next time I’m in Florida I’ll come and see you I have a pizza recipe that I think you and your customers will in enjoy just let me know where your located thanks again Eric Mike Terranova
How much salt did u put? I didn’t catch that
I had to watch the video to see what batch I made🙂 115 grams of salt. 3892 grams flour 2413 water. Makes 10, 7.5 oz dough balls and 15 10. Oz dough balls.
@@hotboxpizzatruck oh and 18 grams of instant dry yeast
@@maltonfil yes forgot about that
Do you do all your work in your truck?
Yes 💯
@@hotboxpizzatruck interesting
Any specific temp for the water?
I always go by feel but since you asked I used the temp gun to check today. About 100 degrees give or take. Just warm enough to activate the yeast.
@@hotboxpizzatruck oh okay thank you
what brand flour you using? and have you tried flour with a malt in it like all trump's?
Polselli 00 flour. Never tried malt. Good flour and the wood fire oven give me all the flavor and color I need
@Hot Box Pizza Truck thank you. I forgot to ask deck temps on your oven?
I like 750 to 850. It's always changing
@Hot Box Pizza Truck understand. I'm trying to get a NY style to cook in a breadstone 1200l wood gas oven without burning too much.