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I definitely plan to cover those topics in future! I didn't want to get too far into the weeds in this one because I thought it might be boring, but it seems like people want to know those things.
@@CharlieAndersonCooking Hey Charlie, a great channel and lots of top-quality pizza content! Thank you! If you were to have a 3-5 days a week job, how many of such venues\pop ups could you have successfully handled? Thank you!
@@CharlieAndersonCooking "I didn't want to get too far into the weeds" that's really out of character for you LOL and one of the reasons we love your channel Nice work on the pop up
Dang dude, that's taking it to the next level. Definitely appreciated your whole pizza series. The research you did is basically what any pizza restauranteur would have done before they started so this is the next natural step. If you enjoy that kind of work, that is. Good luck!
I think you deserve a ton of credit for being able to do what you're doing while videoing and documenting it. Well done brother! Good luck to you. Looking forward to a follow up video.
Just a suggestion. Instead of getting a bowl dirty blend your sauce in the cambro you're going to put it in. We do it in restaurants all the time. Especially when you know it already fits in this case. One less dish to wash for you is one less dish for your potential dishwasher when you open up a pizza spot someday. Also pro tip unless there's a reason for it, shingle the bacon onto a sheet pan in straight slices and then cut it after it's cooked and cooled.
Yeah that's a good point. I do typically do that when I'm only making one can's worth of sauce but often I'm doing 2 or more at a time, so I just got in the habit of throwing them all into a large bowl. It saves a bit of time on measuring and portioning ingredients that way.
Charlie, i noticed in the video you were hand grating the cheese. I recently purchased the cheese grater attachment for my stand mixer, and its the best cooking tool I have ever purchased for pizza. I have a cuisinart stand mixer and the Kitchenaid one fits on it. It will save you a lot of energy when doing these pop up events where you have to shred a lot of cheese. Im usually tired after shredding 1lb of cheese for 3 pizzas haha. You should get one!
Also, I know there’s not much out there as far as high quality 120V ovens. Have you ever considered a small generator? Put it outside with a long cord and you can have 240 anywhere. Alternatively, you could talk to the venue and see if they could get a twist lock L14-30 receptacle put in for you near their breaker box where you could run a long cord to your spot. It would probably cost them a couple hundred dollars, but would be a big deal for you. I’m honestly surprised they don’t have 240V available at a brewery. Most brewing equipment doesn’t run on 120V. If you know your current draw, which is pretty easy with an oven, and the length of cable needed it’s fairly easy to calculate the gauge needed for an extension.
Seeing the behind the scenes of your process for this made for an awesome video! Would love to see more videos like this for future pop ups you host. Impressive job balancing filming all this while running such an efficient pop up pizza business
After reading the comments, you might have a whole nother offshoot business in starting a pizza workshop. I can totally see it! 3 day class in all the steps, tips, and tricks.
Your killing it dude, this was a suoer interesting look into something like this. Good for you, the effort to get that together and nail the execution is insanely impressive...if i walked into that brewery i would be AMPED to see you serving pies. 🍕🎉
An overview of the financials for doing pop ups and beginning a pizza business would be a cool topic to cover. Also could throw in things like scaling recipes. These are just things I think about as someone who thinks they make better pizza than any local place and wonder if it's worth putting my pies out in the world.
the red tape is what gets you. Have to rent a commissary kitchen space, get permits, etc....wish we could just have customers sign a waiver and sell cottage food out of our homes. Land of the free my A$$
I’ve watched many of your videos over the past few days, I’ve had a pizza obsession since I was a teenager. Making crappy pizza from store bought dough mixes for years. Last year I decided to go full bore into baking breads but was always nervous to try pizza because I have such a high standard. You’ve really helped me make some decent pizzas and I thank you for it. Also, my first job ever was in a pizzeria and I absolutely loved it and is what fostered this obsession. I am telling you, you look damn near identical to my first manager the guy making the pizzas. Anyways, I’m along for the ride now and can’t wait to see your growth and the day you open your own pizzeria!
Inspired I am. I also make pizza dough and sauce etc…but I tend to just wing it, and most are really good, some are flops. I’m gonna try following your recipes since you’ve done the hard work already. Thanks. Good luck to you.
no, the failure rate is way too high for a brick and mortar rental location, dude would be better off doing a food truck. Even the failure rate of those are also pretty high.
@@caseyjones3522 because too many people who try to do so are incompetent in picking the right location, have poor menus/execution, and can’t train/manage staff. I work in commercial real estate and see it far too often. I don’t see him failing to be able to execute any of the above. A brick and mortar store in a quality location is infinitely better than a food truck.
@@wougal"I don’t see him failing to be able to execute any of the above" How well do you know this dude? He's just a UA-camr with a popup. Yet you're here acting like he knows the ins and outs and has the capital for such an endeavor.
I really appreciate this video, you shared a lot of behind-the-scenes footage (prepping dough making storage, renting space, and so on) very helpful my friend. Thank you for sharing.
Hey Chuck I share your passion for pizza and your videos by far, are the most comprehensive and accurate pizza making videos on the internet. I’ve watched your pizza videos so many times and it helps me structure and organize my thinking when trying to understand pizza making. I’m sure you know this already but for poolish: fermentation time if 3 hours = fresh yeast at 1.5% of preferment flour weight, fermentation time if 7 to 8 hours = .7% and 12 to 15 hours = .1%. If using IDY use 40% of what you’d use if using fresh yeast.
love the videos. You got me obsessed making pizzas. I would love to see a video of how your pop up runs more like another follower suggested. Great job man!
love your videos man, i'm about to open a pizza pop up too, i started baking typical breads from my country in the holidays but i always wanted to go to the pizza game, you're inspiring me to do it man, thanks a lot!!
In the past couple of years I've also been working on my own pizza recipe. Well more so the sauce and I think I've got it down. I use a few different dough recipes depending on the kind of pie I'm craving. I've got a ton of amazing reviews on my sauce/pizza that it makes me want to open a pop-up or food truck, so this is awesome to see
Also was wondering how you store the dough for the pop up? Cold dough dsnt stretch out well, and you can only let it be at room temp for so long. I hav a pretty good dough, but think ill try yours to see the difference in structure.
I opened a pizza restaurant and one of the problems I struggled with was the temperature in the kitchen when making dough. We started using cold ice water to bring down the temps but it was annoying keeping ice on hand and clean water (was outside of the USA). If I had to do it again I would do more research. But it was definitely a fun experience!
Charlie i've found great luck with all of my breads and pizza doughs to add around 15% sourdough starter into the batch. Great acid contribution for browning/char. And flavor. Maybe adjust the hydration down a bit. Been following you for a few years, have tried all the dough recipes and tweaks by you, ragusa, weisman, Reinhart (great bagel recipe in his book). Love un-cook sauce in a how oven for longer than usual. I'm just shy of a new haven color at 550 convect regular oven. Oh and i think cheese on the bottom is my favorite but other have their ways. I let the dough sit and proof for a bit before baking. Stretched out that is. But for production speed that's not practical.
Duuude, I was hoping you were going to do this!! That's awesome, man! Whenever I come visit my friend in Michigan I'll definitely make a point to come BUY! Peace
What kind of permits or licenses do you need? Where I live, just to go to the farmers market 4x or more a a yr (its open every other sat). You have to get insurance, a business license, and some tax stuff. Its not cheap at all.
Thanks! I'm currently around 62-64% hydration I think. I would like to go higher, but this oven just can't handle higher hydration doughs well. They would take too long to bake, and cool down the oven too much.
There is no question you are going to be very, very successful once you get your own pizzeria. Can’t wait for that success for you and if I’m ever knew back in New York, where I live for years, I will pop in and try your pizza. I’m sure it’s great.
Any chance of a video detailing your incorporation of a poolish preferment into your NY style recipe? That's a new development from your previous UA-cam recipes.
Just made your dough this past week for the first time and cooked it up in a gozney roccbox with some friends, will likely never look for another recipe again, this will be the one I use for the rest of my life...also the pizza calculator is great for easily changing it up based on how many i'm cooking for!
Impressive stuff!!! Is there any reason you prefer to rent for two 2 hour slots rather than one 4 hour slot? Clean up and opening is so time consuming!
very cool hoss. I hope you don't forget us youtube fans once you get your first restaurant/pizzeria. In other words, i hope you keep making vids! No pressure though, do what's best for you.
The efficiency as well as proficiency in your methodology is astonishingly good, mate Personally, ! I have cooked professionally in formal fine-dining for a great many years and it makes absolutely no difference whatsoever if it’s that or slinging pizzas - the proof is what is ultimately produced and promised. You employ clever strategy, use of logic and appear to possess an abundance of knowledge and necessary common sense. Very impressive stuff - Bravo!
Charlie! A tip for an easier crispy bacon is to cook it in a shallow pan of water. Let the water evaporate then cook it a little bit longer for crispiness. Works like a charm.
I've considered doing this exact same thing but for Prince Street style pizza and when I did the math for costs like commercial kitchen renting and other factors it made it seem pretty not-worth it for the time to effort. I'm happy it's worth it enough for you
@@jstaffordii well yeah but there clearly is a market for people like that. they aren't eating this stuff every day so another 40 dollars on top of their whatever alcohol tab is nothing to some people.
@@jstaffordii ironically what makes this concept WAY more worth doing is bending the law. Hosting a pizza party at your home or apartment, and people pay for admission to the party. Admission includes let's say 2 slices and 2 drinks ect. Doing what I said just like that, no commercial kitchen required. Super low overhead. Just involves a bending of the law that no police officer would ever give a shit to enforce
Yeah I'm definitely making a low hourly rate doing it this way, but I'm not really doing it for the money. It's more for the experience, and to get feedback on my product. With that said though, I am reasonably profitable. Really my only ongoing costs are ingredients and kitchen time, but I can usually get away with 2-3 hours of kitchen time for an event, at $25 per hour. For any given event, I only need to sell about 6-8 pizzas to break even. Of course, there are the one-time costs like the equipment, but those have been paid off pretty quickly after a few successful events.
@@CharlieAndersonCooking look into the idea of just hosting a paid entry pizza party at your apartment/home. It's a bending of the rules for what's allowed but when done properly it can work well and I'd say be better off everyone involved
How do you take payment when you are solo? I don’t want to go between handling food and money. That’s gross. Is there a way for customers to order and pay on their own?
I think I watched all your vids and an truly inspired but I am OCD and would pay for a lesson. My small kids love pizza and I have most of it down but the damn dough is my issue. My wife worked at a pizza place for 14 years but to many details are hidden. Also my technique needs practice. Think I may try bouncer flour but damn man, you make me hungry every video. I'm here in SE michigan and the best I think we have is Benitos. Lots of Italian restaurants but most are soggy and you have to fork and knife the disc.
@@CharlieAndersonCooking Ill check it out for sure. I am currently watching your brick vz regular video right now. You are the pizza KING. gonna watch the philly in a few. thx for all the info you provide. Lot of garbage info out there. Glad I found your channel.
Hey Charlie, could you clarify something about your pizza chart? I'm a little confused. When it gives the wheat gluten percentage, what is that a percentage of the High Gluten Flour amount or is it a baker's percentage? I really wish the chart on the right gave the separate amounts of flour and vital wheat gluten in 2 rows. For example: % of vital wheat gluten needed: 2.4% High Gluten Flour: 1,128.7g 2.4% of 1,128.7 = 27.08 So is that 1,128.7 - 27.08 = 1101.62g of flour? Then add 27.08g VWG?
If I'm reading the chart correctly and the vital wheat gluten is a percentage of the High Gluten Flour amount and if anybody wants it to show the individual amounts just put these formulas in 2 different cells with formatting set to plain text. Flour: =((1-D20)*H4) OR =H4-(D20*H4) Vital Wheat Gluten: =(D20*H4)
I'm not sure which chart you have? But on my spreadsheet you first make the high gluten flour using the grams described with regular flour. THEN use that high gluten mix with the rye or other flour.
I got a pizza question for you can you make a Chicago style deep dish or stuffed Chicago style pizza in a toaster oven and I’m not talking about those small little Toaster What kind that’s like a mini conventional oven
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Would be cool to hear more about the commercial side of running a pop up... finding hosts, input costs, pricing, profitability, etc.
I definitely plan to cover those topics in future! I didn't want to get too far into the weeds in this one because I thought it might be boring, but it seems like people want to know those things.
@@CharlieAndersonCooking Hey Charlie, a great channel and lots of top-quality pizza content! Thank you! If you were to have a 3-5 days a week job, how many of such venues\pop ups could you have successfully handled? Thank you!
@@CharlieAndersonCooking "I didn't want to get too far into the weeds" that's really out of character for you LOL and one of the reasons we love your channel Nice work on the pop up
Great input Joshua. Pete❤
@@CharlieAndersonCooking I'll second this. I'd love to get into the weeds on all this stuff. Very interesting and love how you explain everything!
Dang dude, that's taking it to the next level. Definitely appreciated your whole pizza series. The research you did is basically what any pizza restauranteur would have done before they started so this is the next natural step. If you enjoy that kind of work, that is. Good luck!
I think you deserve a ton of credit for being able to do what you're doing while videoing and documenting it. Well done brother! Good luck to you. Looking forward to a follow up video.
Thank you! There seems to be a lot of interest, so I definitely plan to make more videos about it
Just a suggestion. Instead of getting a bowl dirty blend your sauce in the cambro you're going to put it in. We do it in restaurants all the time. Especially when you know it already fits in this case. One less dish to wash for you is one less dish for your potential dishwasher when you open up a pizza spot someday.
Also pro tip unless there's a reason for it, shingle the bacon onto a sheet pan in straight slices and then cut it after it's cooked and cooled.
🔥🔥🔥
Yeah that's a good point. I do typically do that when I'm only making one can's worth of sauce but often I'm doing 2 or more at a time, so I just got in the habit of throwing them all into a large bowl. It saves a bit of time on measuring and portioning ingredients that way.
@@CharlieAndersonCooking grab a couple of 8 quart cambros and you could do over 2 gallons of sauce 😀
Also you can save the bacon grease
Charlie, i noticed in the video you were hand grating the cheese. I recently purchased the cheese grater attachment for my stand mixer, and its the best cooking tool I have ever purchased for pizza. I have a cuisinart stand mixer and the Kitchenaid one fits on it. It will save you a lot of energy when doing these pop up events where you have to shred a lot of cheese. Im usually tired after shredding 1lb of cheese for 3 pizzas haha. You should get one!
1000% this.
Hand shredding builds character
0:39 *looks at bare wrist*
"looks like it's about time"
😂😂😂 I was about to say the same thing
I admire the dedication.
I admire the hell out of your work ethic man, you have a passion and you are chasing it without hesitation.
Thanks for showing the whole process. It's educational to anyone doing a live baking based popup.
Cool to see the whole process. I did my first pizza pop up as a 16 year old a month ago and it definitely didn't go this smooth 😅. I'm taking notes!
My first one definitely wasn’t this smooth either, so you’ll get there! Just keep at it!
Love it. Learning alot from your videos.
That’s great to hear, thanks a lot for watching!
Also, I know there’s not much out there as far as high quality 120V ovens. Have you ever considered a small generator? Put it outside with a long cord and you can have 240 anywhere. Alternatively, you could talk to the venue and see if they could get a twist lock L14-30 receptacle put in for you near their breaker box where you could run a long cord to your spot. It would probably cost them a couple hundred dollars, but would be a big deal for you.
I’m honestly surprised they don’t have 240V available at a brewery. Most brewing equipment doesn’t run on 120V. If you know your current draw, which is pretty easy with an oven, and the length of cable needed it’s fairly easy to calculate the gauge needed for an extension.
Seeing the behind the scenes of your process for this made for an awesome video! Would love to see more videos like this for future pop ups you host. Impressive job balancing filming all this while running such an efficient pop up pizza business
After reading the comments, you might have a whole nother offshoot business in starting a pizza workshop. I can totally see it! 3 day class in all the steps, tips, and tricks.
I do have a virtual (pre-recorded) workshop! But yeah I think in-person workshops would be cool too
Your killing it dude, this was a suoer interesting look into something like this. Good for you, the effort to get that together and nail the execution is insanely impressive...if i walked into that brewery i would be AMPED to see you serving pies. 🍕🎉
An overview of the financials for doing pop ups and beginning a pizza business would be a cool topic to cover. Also could throw in things like scaling recipes. These are just things I think about as someone who thinks they make better pizza than any local place and wonder if it's worth putting my pies out in the world.
the red tape is what gets you. Have to rent a commissary kitchen space, get permits, etc....wish we could just have customers sign a waiver and sell cottage food out of our homes. Land of the free my A$$
Valid points.
I can shed some light if anyone has questions.
Can't WAIT for the next pop up. 100% won't miss it
Checks watchless wrist for the time. Time to head out! LOVED THAT! Basically anytime is pizza time 😊
Cool trick for making glad wrap stick to stuff if you didn’t know already, lightly wet the outside for perfect stick bowl/jug 😁
I’ve watched many of your videos over the past few days, I’ve had a pizza obsession since I was a teenager. Making crappy pizza from store bought dough mixes for years. Last year I decided to go full bore into baking breads but was always nervous to try pizza because I have such a high standard. You’ve really helped me make some decent pizzas and I thank you for it. Also, my first job ever was in a pizzeria and I absolutely loved it and is what fostered this obsession. I am telling you, you look damn near identical to my first manager the guy making the pizzas. Anyways, I’m along for the ride now and can’t wait to see your growth and the day you open your own pizzeria!
I so admire you. Your dedication to your craft is impeccable. 😎👍
Inspired I am. I also make pizza dough and sauce etc…but I tend to just wing it, and most are really good, some are flops. I’m gonna try following your recipes since you’ve done the hard work already. Thanks. Good luck to you.
You gotta just go for it and open up a pizza place man
Homeboy needs to get himself a food truck tbh
no, the failure rate is way too high for a brick and mortar rental location, dude would be better off doing a food truck. Even the failure rate of those are also pretty high.
I’m working on it! Just waiting for the right opportunity to come up.
@@caseyjones3522 because too many people who try to do so are incompetent in picking the right location, have poor menus/execution, and can’t train/manage staff. I work in commercial real estate and see it far too often. I don’t see him failing to be able to execute any of the above. A brick and mortar store in a quality location is infinitely better than a food truck.
@@wougal"I don’t see him failing to be able to execute any of the above" How well do you know this dude? He's just a UA-camr with a popup. Yet you're here acting like he knows the ins and outs and has the capital for such an endeavor.
any chance you can do a new haven style pizza? Enjoy the videos!!!
That one's definitely high on the list! Hopefully I'll be able to tackle it soon
@@CharlieAndersonCooking Would love to see a New Haven series as well!
@@CharlieAndersonCooking +1 for the New Haven style how-to
Me too!
Very happy I found this channel. Love that you are doing popups, I make my pizzas on the weekend and sell them from my outdoor oven.
I really appreciate this video, you shared a lot of behind-the-scenes footage (prepping dough making storage, renting space, and so on) very helpful my friend. Thank you for sharing.
That was great! We'd love to see more of that and see how your progressing. Great job!
Sick video bro. love seeing the process and your POV. thanks for sharing
Doing a video sharing your recipe for your fermented pizza dough would be great ro see!
That's awsome Charlie! Congratulations. I'm a few months is and going crazy with this hobby. Best of luck to you. Thank you for your great channel.
Thanks for watching!
Great video man. Would love to see more of this content
That's awesome you are doing a pop up! If I lived near you, I'd try it!
Hey Chuck I share your passion for pizza and your videos by far, are the most comprehensive and accurate pizza making videos on the internet. I’ve watched your pizza videos so many times and it helps me structure and organize my thinking when trying to understand pizza making. I’m sure you know this already but for poolish: fermentation time if 3 hours = fresh yeast at 1.5% of preferment flour weight, fermentation time if 7 to 8 hours = .7% and 12 to 15 hours = .1%. If using IDY use 40% of what you’d use if using fresh yeast.
love the videos. You got me obsessed making pizzas. I would love to see a video of how your pop up runs more like another follower suggested. Great job man!
Great video. I love the work ethic. Great to see the process. Keep up the great work. Pizza looks great.
Thank you!
love your videos man, i'm about to open a pizza pop up too, i started baking typical breads from my country in the holidays but i always wanted to go to the pizza game, you're inspiring me to do it man, thanks a lot!!
I’m glad to hear it, thanks for watching! Good luck with the pop up!
What made you decide to alter your dough recipe to include poolish and malt powder?
Would love to see more on this man, I'm working on my own pop up right now with a pretty similar set up
Great vid. I hope you have lots of success. I've used your recipes for both Detroit style and NY style. Love it.
Great video & love the setup, if you don't sell all the pizza do you take the pucks home and put in fridge for another day? Thanks
Yay! So happy for u!!! Everything looks terrific. Post more videos of u working live pls. These are the best! Best wishes ✌🏼🫶🏼
In the past couple of years I've also been working on my own pizza recipe. Well more so the sauce and I think I've got it down. I use a few different dough recipes depending on the kind of pie I'm craving. I've got a ton of amazing reviews on my sauce/pizza that it makes me want to open a pop-up or food truck, so this is awesome to see
really great and inspiring video! thanks for showing us the workflow
I have that same dolly. Drives me nuts lol. Wheels bend inward. Getting a flatbed style going forward. Highly recommended
awesome stuff, Charlie! Pretty cool to see you find your calling. I’m in cincy, hoping I can get up to CLE for one of your pop ups in the future!
Also was wondering how you store the dough for the pop up? Cold dough dsnt stretch out well, and you can only let it be at room temp for so long. I hav a pretty good dough, but think ill try yours to see the difference in structure.
I opened a pizza restaurant and one of the problems I struggled with was the temperature in the kitchen when making dough. We started using cold ice water to bring down the temps but it was annoying keeping ice on hand and clean water (was outside of the USA). If I had to do it again I would do more research. But it was definitely a fun experience!
maaannn i wanna know more about this pre ferment and the recipe for your dough! As a home cook pizza person with own pizza oven, yours looks amazing!
Hi Charlie what are the metal tins you use for the storage of the doughs? got a link
Charlie i've found great luck with all of my breads and pizza doughs to add around 15% sourdough starter into the batch. Great acid contribution for browning/char. And flavor. Maybe adjust the hydration down a bit. Been following you for a few years, have tried all the dough recipes and tweaks by you, ragusa, weisman, Reinhart (great bagel recipe in his book). Love un-cook sauce in a how oven for longer than usual. I'm just shy of a new haven color at 550 convect regular oven. Oh and i think cheese on the bottom is my favorite but other have their ways. I let the dough sit and proof for a bit before baking. Stretched out that is. But for production speed that's not practical.
FYI, one of the founders and the head chef of Blaze pizza started with a pizza pop up in LA. Keep at it, you'll get there
the prep kitchen didn't have a slicer attachment for the stand mixer similar to the box grater?
Very generous of you to share all this info, chef!
Duuude, I was hoping you were going to do this!! That's awesome, man! Whenever I come visit my friend in Michigan I'll definitely make a point to come BUY! Peace
I'm actually in Cleveland now but if you're ever in the area, you should definitely stop by!
You can tell this is a labor of love, good on you bro. I make my own pizzas at home too and I would have loved to run a small pizza place in my town.
Do you grease the dough tins before putting them in there?
What kind of permits or licenses do you need? Where I live, just to go to the farmers market 4x or more a a yr (its open every other sat). You have to get insurance, a business license, and some tax stuff. Its not cheap at all.
Hi, your crust looks delicious. Do you think the cheese would be too soft for an inexpensive food processor with this blade?
Great vid! What hydration did you finally land on. I’m going up to 65% next cook to try to replicate l’industrie.
Thanks! I'm currently around 62-64% hydration I think. I would like to go higher, but this oven just can't handle higher hydration doughs well. They would take too long to bake, and cool down the oven too much.
Love your work Charlie. Truly a culinary artist.
Hi charlie! I've researching lately about the new haven style pizza.. i would love to see your take on it! Could you make a video about this style?
Super cool! I also started doing pizza pop ups and was curious if you’re using grande. If so how are you sourcing it?
How do u fire a electric oven? Charcole?
True 😂
You're Killing It Chaze, Nice Job!
When you add ice to your formula do you subtract the amount you use from the water?
Where did the prep kitchen and venue come from? Are these services that somebody offers, or did you meet somebody that offered them?
such dedication man u can be very proud of your perserverance!
Hey mate have you considered a gozney dome? Runs off gas and will give you a much better results.
Hey Charlie, your videos are extremely helpful. I know this varies depending where you live, but what licenses were you required to get for a pop-up?
There is no question you are going to be very, very successful once you get your own pizzeria. Can’t wait for that success for you and if I’m ever knew back in New York, where I live for years, I will pop in and try your pizza. I’m sure it’s great.
Any chance of a video detailing your incorporation of a poolish preferment into your NY style recipe? That's a new development from your previous UA-cam recipes.
Love the phantom watch check at 0:39 :)
What's the brand of counter top pizza oven??
Just made your dough this past week for the first time and cooked it up in a gozney roccbox with some friends, will likely never look for another recipe again, this will be the one I use for the rest of my life...also the pizza calculator is great for easily changing it up based on how many i'm cooking for!
Impressive stuff!!! Is there any reason you prefer to rent for two 2 hour slots rather than one 4 hour slot? Clean up and opening is so time consuming!
Sauce on top. Nice.
BTW if you wanted to open a pizza shop you could find a dive bar with a kitchen that's not being used.
Yeah that's a good idea, I've actually been looking into that recently. I think that may be my next step if I can find one that works
Have you tried the “Tomato Magic” canned ground tomatoes? It’s a Stanislaus product just like the “Alta Cucina” canned tomatoes you’re using here.
very cool hoss. I hope you don't forget us youtube fans once you get your first restaurant/pizzeria. In other words, i hope you keep making vids! No pressure though, do what's best for you.
Good for you, brother!! Wishing you much success!
The efficiency as well as proficiency in your methodology is astonishingly good, mate Personally, ! I have cooked professionally in formal fine-dining for a great many years and it makes absolutely no difference whatsoever if it’s that or slinging pizzas - the proof is what is ultimately produced and promised. You employ clever strategy, use of logic and appear to possess an abundance of knowledge and necessary common sense. Very impressive stuff - Bravo!
Charlie! A tip for an easier crispy bacon is to cook it in a shallow pan of water. Let the water evaporate then cook it a little bit longer for crispiness. Works like a charm.
Great information Charlie, there’s a lot more to making great pizza than meets the eye!
Awesome job Charlie recognize the town & Brewery
You're amazing! Kid if you were near North Palm Beach this Italian dude would go into business with you. Love your content!❤
would love to see a video where you make your favourite 3 pizzas (specifically which toppings on each!)
I've considered doing this exact same thing but for Prince Street style pizza and when I did the math for costs like commercial kitchen renting and other factors it made it seem pretty not-worth it for the time to effort. I'm happy it's worth it enough for you
He has to be selling pizzas at $40 each to even attempt to make this profitable . These aren't $1 slices by any means..
@@jstaffordii well yeah but there clearly is a market for people like that. they aren't eating this stuff every day so another 40 dollars on top of their whatever alcohol tab is nothing to some people.
@@jstaffordii ironically what makes this concept WAY more worth doing is bending the law. Hosting a pizza party at your home or apartment, and people pay for admission to the party. Admission includes let's say 2 slices and 2 drinks ect. Doing what I said just like that, no commercial kitchen required. Super low overhead. Just involves a bending of the law that no police officer would ever give a shit to enforce
Yeah I'm definitely making a low hourly rate doing it this way, but I'm not really doing it for the money. It's more for the experience, and to get feedback on my product. With that said though, I am reasonably profitable. Really my only ongoing costs are ingredients and kitchen time, but I can usually get away with 2-3 hours of kitchen time for an event, at $25 per hour. For any given event, I only need to sell about 6-8 pizzas to break even. Of course, there are the one-time costs like the equipment, but those have been paid off pretty quickly after a few successful events.
@@CharlieAndersonCooking look into the idea of just hosting a paid entry pizza party at your apartment/home. It's a bending of the rules for what's allowed but when done properly it can work well and I'd say be better off everyone involved
Please can you put a follow-up video about this? Going over costings / profit etc.
Well done Charlie 👏🏼👏🏼👏🏼
How do you take payment when you are solo? I don’t want to go between handling food and money. That’s gross. Is there a way for customers to order and pay on their own?
I think I watched all your vids and an truly inspired but I am OCD and would pay for a lesson. My small kids love pizza and I have most of it down but the damn dough is my issue. My wife worked at a pizza place for 14 years but to many details are hidden. Also my technique needs practice. Think I may try bouncer flour but damn man, you make me hungry every video. I'm here in SE michigan and the best I think we have is Benitos. Lots of Italian restaurants but most are soggy and you have to fork and knife the disc.
I do have a virtual (pre-recorded) workshop available, but I'd like to do in-person workshops in the future too!
@@CharlieAndersonCooking Ill check it out for sure. I am currently watching your brick vz regular video right now. You are the pizza KING. gonna watch the philly in a few. thx for all the info you provide. Lot of garbage info out there. Glad I found your channel.
Great Job Being Efficient Great Setup!!!
Hey Charlie, could you clarify something about your pizza chart? I'm a little confused.
When it gives the wheat gluten percentage, what is that a percentage of the High Gluten Flour amount or is it a baker's percentage?
I really wish the chart on the right gave the separate amounts of flour and vital wheat gluten in 2 rows.
For example:
% of vital wheat gluten needed: 2.4%
High Gluten Flour: 1,128.7g
2.4% of 1,128.7 = 27.08
So is that 1,128.7 - 27.08 = 1101.62g of flour? Then add 27.08g VWG?
If I'm reading the chart correctly and the vital wheat gluten is a percentage of the High Gluten Flour amount and if anybody wants it to show the individual amounts just put these formulas in 2 different cells with formatting set to plain text.
Flour:
=((1-D20)*H4)
OR
=H4-(D20*H4)
Vital Wheat Gluten:
=(D20*H4)
I'm not sure which chart you have? But on my spreadsheet you first make the high gluten flour using the grams described with regular flour. THEN use that high gluten mix with the rye or other flour.
The hustle is real dude. Pretty cool and interesting side gig though. Hopefully its turning a profit so its worth it.
Bruh! You're in a commercial kitchen and you're still hand grating cheese!? I love my KitchenAid mixer grater attachment ❤
Great job man. I love your attention to detail and passion. I would ditch the slices though. Too much hassle
Where about is the brewery that you be selling this pizza at?
What is the cost per slice vs whole pizza?
What are the margins of profit?
Partner up with the brewery and start full scale with them
I got a pizza question for you can you make a Chicago style deep dish or stuffed Chicago style pizza in a toaster oven and I’m not talking about those small little Toaster What kind that’s like a mini conventional oven