The cheese cutting was entertaining for me! I think you would be surprised at how things you might personally find dull are actually entertaining and relaxing for others.
5+ minutes of me cutting cheese. 😷😂. I’m gonna try my grandma’s old egg slicer for home pizza nights. You are one busy dude with the truck and all the videos. Keep it up…please.
Absolutely love the content, real life and straight to the point. Also agree a dough making master class would be an interesting video if you have time 👍👍👍
That was a great video. Thank you for all the videos showing your day to day operations. Your set up in your truck is great. Hello from Ohio in the USA
perhaps it's because the pizza in Florida is so awful... I just left a "pizza" place after being served one of the worst things I've ever eaten. Passed a dumpster on the walk home, where I deposited my take out box with the remaining uneaten 7/8ths of my dinner in order to watch more Peddling Pizza vids
That’s great. In the US (Florida) you need to have a commissary or stationary kitchen for prepping food to use in a truck. It looks like the UK does not have to meet that requirement. Now mind you we have shared kitchens that we can rent out the space and not have to invest in a kitchen for our self.
You need to register your kitchen as a professional kitchen with your local council, meaning it's liable for inspection and you have to be "up to code" for it to be legal, including paperwork! 👍
Love it! So looking forward to your dough recipe! Please keep in mind that many viewers from around the world cannot or it is prohibitively expensive to obtain Captuto or your favourite flour DALLAGIOVANNA which is impossible to get where I am.
Well, deep down we all want to lead a life of making pizza for a living and still having time to do other things. Actually, I can't speak for everyone. But I can speak for myself, although my business doesn't make much yet. Learning tips and tricks is thus riveting. For me.
You said you use Dagiovane Napoletanal flour, but in the video, it was seen that you use other types of flour as well. Could you make a video about flour, which ones are good for direct methods, which are good for poolish? What are the good ones in terms of price and quality?
Ace, I've always strugguled with cheese on my pizzas and stayed away from the mozz balls in water. Maybe I should give them a try again. Wonder if a heavy duty egg slicer would slice the supermarket balls up nicely...?
Thanks for sharing! How do you store remainders or excess that you aren’t prepping? Our local cheese maker swears that it should be kept in whey at room temp
Morning Dude. Love your videos, and the appreciate all the info you share. Just got my Arc XL off black, she's a beauty. I need a pizza dough proofing box, can I ask the dimensions of yours? Specifically should I get a 7.5 cm height or 10cm? Cheers
How much would you dry the mozzarella before slicing? Most supermarket mozzarella balls seem to be really high moisture but when I tried using one of the low moisture mozzarella Galbani packs it burnt way too fast in the pizza oven.
dude, just found your page, and I think I want this profession :) question though, how much cheese do you use roughly on 1 pizza, ie how many KG of mozzarella per 80 pizzas, keep the vids coming
How many pizzas did you typically make with two Roccoboxes? I was thinking per day, for one service... Can two roccoboxes make 50-60 pizzas in 2-3 hours?
I could smash out 40 per hour solo no issue. With 2 Roccbox’s and 3 people.. one taking orders and serving, one making and one baking then 55+ per hour is achievable.
The cheese cutting was entertaining for me! I think you would be surprised at how things you might personally find dull are actually entertaining and relaxing for others.
Opening a food truck like you is something I’ve always flirted with, so it’s class to see videos of the day to day and background work 👍
Really cool to watch your process. Thanks for not being afraid to share your "secrets"! 😊
I watched it all! strangely satisfying watching you cut cheese so easily. Thanks for sharing
So brilliant, thank you for sharing this information. Love the way you present information, you’re a natural teacher.
Thank you Adam! You're inspiring new pizza makers around the world. A great brazilian hug!
5+ minutes of me cutting cheese. 😷😂. I’m gonna try my grandma’s old egg slicer for home pizza nights. You are one busy dude with the truck and all the videos. Keep it up…please.
Please continue making these kind of videos, even if were not in the pizza business this is really interesting! Cheers from Canada
Absolutely love the content, real life and straight to the point. Also agree a dough making master class would be an interesting video if you have time 👍👍👍
Thanks for the vid Adam, love seeing how far you’ve come. For home use, I buy bocconcini and use an egg slicer, works great.
Great video. A dough video could also need super cool to make 😀👍🇮🇹
It’s coming soon
@@peddlingpizzaI'm here for it! Maybe a couple methods or styles? :)
@@peddlingpizzai saw your gozney dough recipe video from many years ago, I’ll be making it tomorrow!
Great video 🎉
'super cool'?... dood, you REALLY need a girlfriend 😂
That was a great video. Thank you for all the videos showing your day to day operations. Your set up in your truck is great. Hello from Ohio in the USA
Great video! Thanks for sharing your years of experience and wisdom.
I was wathcing you yesterday and literally thought about how you cut your cheese, thanks for demonstrating!
so much love for your operation mate youre a real one 👊
I have no idea why I watch videos like this… But I love ‘em! 😂
perhaps it's because the pizza in Florida is so awful... I just left a "pizza" place after being served one of the worst things I've ever eaten. Passed a dumpster on the walk home, where I deposited my take out box with the remaining uneaten 7/8ths of my dinner in order to watch more Peddling Pizza vids
Ingenious and honest! Top notch
Love the behind the scenes look!
I've been using an egg slicer to do the same thing with smaller cheese
Honestly have been so curious about this for a long time haha. Thank you!
Great Prep Video. Thanks. Love to see more prep stuff.
Fantastic looking cheese and another great video, thanks.
That’s great. In the US (Florida) you need to have a commissary or stationary kitchen for prepping food to use in a truck. It looks like the UK does not have to meet that requirement. Now mind you we have shared kitchens that we can rent out the space and not have to invest in a kitchen for our self.
You need to register your kitchen as a professional kitchen with your local council, meaning it's liable for inspection and you have to be "up to code" for it to be legal, including paperwork! 👍
I have wondered how you get cheese like that. It seemed like a nightmare shape to cut. I very much appreciated it.
I am relly enjoying your videos. They are relaxing to watch
I buy 250g mozzarella cheese and use a hard boiled egg slicer
Takes a little more time but it's uniformed mozzarella cubes
Just come across your vids and mate they are really cool and informative, keep it up
Thanks, will do!
46k people found it interesting so far ! I am 1 of them. Thanks for thinking and sharing
Thanks for watching!
Love it! So looking forward to your dough recipe!
Please keep in mind that many viewers from around the world cannot or it is prohibitively expensive to obtain Captuto or your favourite flour DALLAGIOVANNA which is impossible to get where I am.
Great video again. Love the look of this new cheese . Do you have a link, Adam ? Thanks 👍
Thanks for showing us one of your tools for pizza making. More videos like this please!
Love these videos, keep up the great work
Great vid!! How much time per day do you spend prepping?
Great.
Enjoying your videos from Germany.
God bless you ❤ we get to know equipment n the procedure, thanks😊
Excellent video.
Why was this so satisfying to watch!? 😮😮
No idea.
Well, deep down we all want to lead a life of making pizza for a living and still having time to do other things. Actually, I can't speak for everyone. But I can speak for myself, although my business doesn't make much yet. Learning tips and tricks is thus riveting. For me.
@peddlingpizza Thanks for the video, and Looking forward to the dough recipe!
U doing great job pal, greetings from Poland
You said you use Dagiovane Napoletanal flour, but in the video, it was seen that you use other types of flour as well. Could you make a video about flour, which ones are good for direct methods, which are good for poolish? What are the good ones in terms of price and quality?
Yes I can
Great video would you have any recommendations for a shop bought low moisture mozzarella everyone I try is very wet
Ace, I've always strugguled with cheese on my pizzas and stayed away from the mozz balls in water. Maybe I should give them a try again. Wonder if a heavy duty egg slicer would slice the supermarket balls up nicely...?
Better off with just a knife for small amounts. Egg slicers don’t work so well.
Thanks for sharing! How do you store remainders or excess that you aren’t prepping? Our local cheese maker swears that it should be kept in whey at room temp
I only prep what I need for the day.
@@peddlingpizza was there ever a time when you over prepped when starting out?
Hey Adam, can you tell me the make etc of the double sided peel you use in the van? Thank you!
Great video as always
Hey Adam! 🤙🏼 Just curious what makes it fior di latte? The milk, the cow, the process?
Basically it’s Whole cows milk.
Thank you for the video
that's a lot of cheese 😂just a quick question how much of the cheese do you user per pizza? and also do you use a little bit of pecorino in as well?
Fior di latte looks good... How much is it and where do you buy in uk?
linked product page says it can be used for other food. have you tried it on other food?
Very satisfying
Enjoyed , cheers
Morning Dude. Love your videos, and the appreciate all the info you share. Just got my Arc XL off black, she's a beauty. I need a pizza dough proofing box, can I ask the dimensions of yours? Specifically should I get a 7.5 cm height or 10cm? Cheers
Mine are 400x600x 7cm ish
You can get a nice tray for home use from the packing room. warehousepizza.co.uk/product/domestic-dough-tray/
@@peddlingpizza cheers for quick reply buddy, I was only telling my Mrs this morning how helpful you are! 👌
Nice! Where do you order this cheese cutter from, Sir? Thank you😊
Check description
How many hours per day do you spend working, from commuting, to cooking, cleaning, food prep etc.
Never really totalled it up. I’ll try and tally up a weeks worth soon.
How much would you dry the mozzarella before slicing? Most supermarket mozzarella balls seem to be really high moisture but when I tried using one of the low moisture mozzarella Galbani packs it burnt way too fast in the pizza oven.
All depends on the cheese but I usually cut and drain it for about 20+ hours or so.
Awesome video mate
Amazing! great job. One day I'll come to UK and try your pizza. :)
Any chance you let us know what farm in Somerset or a link so we can buy direct from the farm. All out of stock on Salvo 😢
Does it cut harder cheeses as well? What brand of pizza wheel cutter do you use?
They are better for softer cheese. Cutters are vogue or hyperglass ones.
@peddlingpizza Thanks for that. Where did you get your toppings station from?
Yesssss! One for the algorithm 🤘🏻
Instructions unclear, hand's cut in to a million pieces...
Love the videos!
All I could think about
You can’t cut your hands with it, its using strings like boiled eggs slicer..
dude, just found your page, and I think I want this profession :) question though, how much cheese do you use roughly on 1 pizza, ie how many KG of mozzarella per 80 pizzas, keep the vids coming
Usually about 80-100g cheese per pizza
Can’t believe I just watched you cut cheese 😂
💥💨
That is soooo satisfying
Brilliant vids bro ❤
What are the cost for 4kg
Legend!
Think this one is about £8.50 per kilo.
This really should not be at all entertaining - but it was strangely addictive to watch 😀
How many pizzas did you typically make with two Roccoboxes?
I was thinking per day, for one service... Can two roccoboxes make 50-60 pizzas in 2-3 hours?
I could smash out 40 per hour solo no issue. With 2 Roccbox’s and 3 people.. one taking orders and serving, one making and one baking then 55+ per hour is achievable.
Could you do a normal household pizza crust recipe???
perfect cutter✌️
Thank you for this!!!! Awesome
My pleasure!
The ol' egg slicer for cheese haha. Sick.
Any chance of links to the equipment you use? Thanks
What are you after?
@@peddlingpizza thanks for replying. I'm looking for the cheese wire / cutter thing on this video...I've tried Googling but can't seem to find them
How long do you drain the cheese for or is it ready to go?
Usually about 18 hours or so. But 12 hours should be fine.
I'm assuming you put it in the fridge covered whilst draining?
Any recommendations for the home pizza fan?
For cheese and other ingredients check out. warehousepizza.co.uk/products/
Wife: What are you watching?
Me: I'm watching Adam cut the cheese....
Wife: You're watching someone fart?
Why is the mozzarella I use release a lot of liquid when cooking? Do I need to let it drain for a long time?
Most likely.
@@peddlingpizzado you wait around 24h before using it ?
@@quattro4944 yes
What’s that Home Alone setup you got going on back there with the gun?
Ha. That’s a Bugasalt
Great video, cant seem to find the mozzarella for non trade online :(
Sorry to hear that. I’ll ask them if they intend on pushing to domestic use.
Nice man 😊 How would you cut it for private occasions? Just kidding 😂❤ greetings from Gothenburg
Great videos,
Glad you like them!
@peddlingpizza I watched yesterday's at 5 am. this morning across the Atlantic here in Nova Scotia 😁
Mind resting therapy 🙂
Hope my algorithm doesn’t change after watching a man cut cheese for 7 minutes
😂😂
How much cheese to you calculate per pizza?
90-95g
How many grams of mozzarella do you think you put on your average margarita pizza? 90 grams or so?
Likely about 80-100
How many pizza do you get out of a box of cheese roughly
40+
Really want to get this cheese but they don't deliver to residential addresses :(
How much are one of these packages of cheese?
£33
Great video, i hate cutting cheese
Yo! Fratelli Amodio. Get a website set up so I can buy some of your delightful looking cheese. 😂❤🎉
It’s being updated
ok serious question how much to ship me a pizza to south carolina usa
😂
Blue gloves?
Hands.
Omg I want to slice 5kg of cheese with that thing 😍😍😍
I am a little confused that you use this watery mozzarella 🤔
Proper stuff
Oddly satisfying video
I wish you hand wasnt in the way when you switch the direction of the cheese😅
Thank you. We want a video of the biga dough
AKA
egg slicer
Egg slicers can’t cut it.
Please can you post the cheese and supplier and pin the post? Thank you.
£33 for 4kg does that sound right? seems extremely expensive.
Worth it for quality
Still cheaper than Waitrose own brand stuff that I get. Shame I can't use 4kg quick enough 😅