7 pizzas in 11ish minutes in the pizza truck
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- Опубліковано 28 вер 2024
- Yo! So a question that's often asked is how many pizzas can you push out per hour. I had an order of 7 pizza for pick up come through and thought it would be a good opportunity to smash them out on camera. I wasn't going at full whack and it was a very chilled bake. I can solo make and bake over 40 per hour when I'm taking orders and serving. This can go to 50 per hour if all I have to do is make and bake. Anyways as always these ovens are absolutely badass and I love them.
Don't suppose you could make a vid on how you make your dough on a large scale for the market? would be cool to see!
It always amazes me how easily you do everything - Good Job, well done. This makes my Day happy, thanks from Cologne
I'm not even a big fan of pizza, but I find your videos fascinating with the process etc
Amazing!! My best time for a marg from ball to box is two and a half minutes using a roccbox, I’d love to have a play with a couple of domes one day. I’ve learnt so much from your vids Adam, many thanks!!!
there is something very satisfying about how pizza is made and put in the oven and than see the baked pizza
I hope you haven't forgotten the hot honey at the end
It's always a pleasure to watch you perform the art of making pizza. You're a natural teacher, and make it look so effortless.
Great video.
Wish you had a video on the construction of your badass pizza truck.
✌️🤙
Yes...consistency is the key for success....! Very good.... you are right.... top
Just started following. Seen a few vids. Awesome to watch. Could you say the model and price of your ovens. And more info on the cost - material, markup, prep time, startup cost etc would be great to see
They all look amazing, the pep pizza for the win, I live in Oregon up in the Pacific NW area of the US, some day I would love to visit and try a pizza, till then well done and it’s cool watching you at your craft:)
Impressive mate great video as ever 🍕
brilliant work mate! Till when do you typically run the pizza truck? I'll be in London in October and would love to grab a slice if you're still working then!
I'm just really interested about how people pay for the pizzas. Actually the whole system, how they can order and how they pay for it?
Until now, I've just seen this process with two people. One, who is taking orders and the money and one, who makes pizzas. Could you please make a video from it?
Love watching your videos and have been trying your dough, works really well, thank you 😊😊
Could you make a video on when things go wrong, like the dough for example and how you fix it, like in the Germany video?
Thank you again 🤩🤩
Pizza good anytime during the day morning or night
Good looking spread.
Great video 👌🏻🍺🏴
Sorry was on vacation took a while to watch. Awesome work flow! Do you find the rounded front peels help to keep a round pizza verse a square one or is there other reasons for the round front? Thanks!
How hot does the van get during the day? What a great setup! Are the ovens gas? Why the sticks of wood under them?
What temp do you cook your pizza at, I heard 468 and 445. You said lets round them up but wasnt sure what number ended up. Love all the videos, im learning so much and may try to make a go of it in Pittsburgh, PA.
Love your videos mate!
What mic are you using for recording?
DJI one
Hi love the show i cant find your video about making your dough thank you
How do you keep the pizza from sticking to the peel after putting the sauce on it and then letting it sit for a few minutes...
Is your pizza oven gas or wood?
I find there is a big difference in taste from wood to gas. Although gas is easily manageable 👍
hi, you keep the boxes in the truck with the balls in the fridge or loosely ?
May i know please the brand of your Pizza oven?& Where we can buy thatt?like all ur videos👍
@gozney Dome
@@peddlingpizza thank you..👍
All very well, but the bit I'm struggling with is the ''cooking'' time. Only 70-75 seconds per pizza. I know the over is very hot, but how can you say with confidence that the food is properly cooked in such a short period of time?. Even my porridge takes longer, at 2 minutes!
The oven rocks an air temp of usually 500°c with a base temp at about 440°c. Pretty much every topping that goes on the pizza can be eaten raw or cold anyways but it leaves the oven at over 150°c
When will the arch be available for the arc xl ? Been waiting bro!! You are great from Lancaster Pa USA
There is no arch for Arcs
@@peddlingpizza will they be making one for it ? I guess that’s the way I should have worded it
Is it not burning hot in there with two Domes pointing at you? Also how long will you let a stretched ball stay on the counter/peel before it starts sticking?
Ahh yeah it can get spicy for sure. I stretch to order so they sit for minimal time. Surface is stainless so stays pretty cool.
Why did you choose the multi fuel option for your ovens instead of just gas?
Dome s1 wasn’t available. My van was the first worldwide to be fitted with Double Gozney Domes.
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Bro teach me please 🙏🙏 I ll pay to you for it🙋
You didnt cut them?
I answer this at the start of the video. They are takeaway for re heating later.
Bro please answer my question how long it take to cook a pizza in the type of ovens and in what temperature?
Thanks which is the best
Did you watch the video?
I did bro but the video don't show the real time bec the editing😂😂@@peddlingpizza
@@mooku327there’s no edits. It’s one take.
@@peddlingpizza alright thanks bro
You're a speed demon man. Props for the consistent product and happy customers. Wish I could use your recipe but my house is about 27 in the Phoenix Arizona summer. Too darn hot here. The fridge is where mine has to live until an hour before firing.
Around minute 7… I hear someone speaking in Italian and I’m like “but Adam is not Italy!!!”. We Italians are everywhere!!! And matteo was taken back by his mom and he is safe and sound 😂
Love watching your videos. Thank you for what you do.
I'm allergic to wheat and I still watch your videos. Any great craftsmanship is fascinating to watch. Cheers.
Fastest pies in the west.
To good. Indeed. 👍👍
so satisfying to watch your videos, there is so much what ive already learned from you, thx for that.
Happy to hear that!
always cranking out the best pizzas!
You're dead right about consistency, there's nothing worse than a different version of something from one visit to the next, as you don't know which 'version' you're going to get this time.Would you ever consider going on a tour to different parts of the UK?
How much gas do you use in 8 hours for 1 oven?? how big is a bottle of gas in uk?
Long term are there any worries about working with flour in an enclosed space for so much time?
id like to see a video on how to spin pizzas like you do haha, my turning peel skills are terrible and you make it look so easy, always end up with holes in the underside or pizza back in the same position without spinning at all
Amazing!👏👏👏 What kind of Dome ovens you have?
Love your video. Nice skill you got🎉🎉. Very motivating 🍕 🚚🎉🎉
I'm on verge of spending over £300 (which I likely can't afford) on a Roccbox just because of your videos, pretty much watched everyone. Love your stuff mate. Great guy and top talent 😁✌️
Ahh Roccbox is epic. My original ones are still going strong and regularly used.
@@peddlingpizzaGreat to hear Adam. Take care man.
I held off, then missed the last sale. Luckily the Roccbox is holding its price, rather than going up like the rest.
@@SootheSound I've only got to use it once due to Scottish weather but it's a great piece of kit
@@ScottishT I was thinking the same in England! 😂 Glad you are enjoying it. Is it a real game changer from making pizza in an oven?
so an english guy has mastered pizza
now lets see an italian create a nuclear fusion reactor
No one ever really masters anything. There’s always something new to learn.
Love your videos.
I have noticed you heat the turning peel in the gas flame before you start turning them. I was wondering what the reason is for this?
More habit than anything else. Just making sure it’s dry and hot. Also I’ll be shielding the pizza from the flame for a little sometimes if I want the base to sit on the stone for longer without flaming the top too much.
Sick video, you’re really fast. Could you start showing the inside of the crust sometimes? I’d love to see what it looks like 😮😊
Sure thing.
Hey Adam What size does your Goozney Pizzapeel has? Is it the medium or large one?
The launch peel is the standard 30cm
Do you make your own hot honey? And what kind of pizza do you put that on? Sounds amazing!
I used to but it was never as good as the Wilderbee hot honey I use. Usually goes on a meaty pizza.
Very nice.
Absolutely love watching you make these pizzas along with your sharing of everything for anyone who is thinking of making and or starting a pizza business. Thank you for all you do and for sharing it with us. It is very valuable information and also entertaining.
Hello, thank you so much for your video it is so intersting to see you doing your pizza. I would like to know more about your refrigerated box for your dough. A video about it would be interesting .
Spinning the peel is mandatory.
Always
I agree with you completely about the basil/cheese order/combination. That is exactly how I do and prefer my pizzas.
Can you do a video regarding at what point the dough is over-proofed. Also at what point can you reball or throw it away 👍🏼
Another great video!
Thank you
You always pull your pizza a bit over the edge of the peel. Is this mostly because it sticks a little to the oven stone and you can Easley pull the peel out?
Just to make it bigger. The peel is 30cm so like 11.8”. I overstretch it so I get a full 12” pizza
What is the diameter of your turning peel (metric units)?
20cm or 8inch
First 😀🏴🏴🏴
But can you do it with 1 oven though? Lol
Never heard of a marinara pizza before. Seems a bit pointless to me but obviously they're popular!
Great work, great pizzas. Am I the only one worrying about the pizzas cooling down especially when all the boxes are open? 😅
These were for a reheat later. The customer take them home for that.