Another day running the pizza truck on St Albans market
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Yo! We are back at it on the Pizza truck at St Albans market.
This time my sister Kelly flew over from Sweden to help. She runs her own pizza business in Gothenburg and is absolutely smashing it. Watch as I set up for the day and show you how I shoot and edit a reel for instagram or a short for TH-cam. We also went live for most of the service so if you want to watch it as it happened then check my live video streams.
It's always nice to have my sis in the van as we don’t see each other too often and she always used to help on private events and sometimes joined me on the market back in the day. If you want to check out her pizza thing then give her a follow on instagram.
/ thepizzapushers.se
Want a Gozney Dome of your own? tidd.ly/3uaPisS
Let me know what you want me to shoot next.
Big love
Adam - แนวปฏิบัติและการใช้ชีวิต
It's pretty cool that you're open with your "secrets." It's not the secrets that keep you in business it's you as a person, your work ethic and desire to do the best job you can for your customers.
Facts
Gozney obviously chose the best person to represent their brand. Class act act and great teacher of the art of pizza.
This is better than food TV. Love watching your spatula twirls and pizza spins. Steadily becoming my favorite channel. 💪🏻💪🏻
Hey. Thanks for being here.
Just started watching, can't stop😂 it's great how open and detailed you are . Brilliant! 👍
Greetings Adam i would really like to see a video of you explaining 101 the process of stretching the pizza. You do that so fast. i am sure there is many of us that would appreciate that. @Peddling Pizza
Sure thing. It’s on the list for next week.
@@peddlingpizza looking forward!
He's shown us, in a couple of videos, how he stretches the dough. And TH-cam has a speed feature where you can slow it down to .25 speed so you can really get a good look at it. I believe you can even press period (.) while it's paused to get it frame by frame.
Push dough out but don't press the edges (this is what forms the crust)
Rotate dough 180 degrees and repeat step 1
Put dough in hand and put other hand on the crust of the dough
Pull dough gently with hand on crust while the other hand brings the dough down to the table/surface
Repeat until desired size
If you mean "stretching" as in the part of the peel, he's explained that as well in a previous video.
@@DyanosisI agree. I’ve seen other videos where he shows this.
@@peddlingpizzaI'm replacing my Roccbox with either a Gozney Dome or an Alfa Moderna 2. Have you cooked on an Alfa? If so what are your thoughts?
I love watching the uncut footage like this. The way you can switch between so many tasks is commendable, great job!
Im addicted to this channel now!
"I like to use a lot of blue roll" might be the understatement of the year..... 🤣
Maybe if he kept it in sheets instead of balling it up
Really glad I found this channel. Thanks for showing us your reel creation process! I am going to be using your secrets!
Brilliant, & GREAT to see some people just enjoying eating food together in the morning there! 👏🤘🖖👌🤙👍✌🍻
Class video again Adam
Just purchased the Gozney pizza book
Inspiration and new ideas
Thanks
Love to see you KNOW your customers and their orders! Feels like a proper family vibe, keep up the great work, and loving the videos!
i'm one among many but getting to be a fly on the wall watching this sort of craftsmanship really tickles my fancy
I love this channel 👍👍 So happy I found you. Cheers Sue 😀
Besides a really passioned pizza chef we did also got a free masterclass Video Editing, Marketing and Branding. Well done and I can imaginge that this approach is an example for other starters in this business. Keep up the great vids.
This type of content is brilliant. Raw and unedited. It has a peacefulness about it that is lacking across content creation spaces. Keep sharing your journey and we will keep tuning in. Keep killing it mate, bosh!
Will do!
My favorite part is the way the pizza is rotated. The technique!
Hey Adam,
Your recipe from Gozeny channel was the first recipe me and my wife did for over a year,
Your content is always gold, keep doing what you do!
Thanks for sharing your day. Pizza is my favorite food in the world.
everytime i come round i work on my art and watch your stuff.. its fun.. hope you more gigs places to peddl lol.. ever though of getting airride on the truck to self lvl ..Pizza at 10 dang..
Live seeing brother and sister supporting each other’s businesses.
Looks like the gift of gab runs in your family 😊 your sis is cool
Thanks for sharing your process for running your pizza truck.
New subscriber. Excellent content. You really hustle and bang out the pies. Thank you for the education!! Good Luck!!🇺🇸
What a fantastic shop!
50:19 couple of Italian speaking people walking past talking about eating (the word 'mangiare' is clearly discernible 😅).
Shame it was probably too early in the day for them to grab a bite!
Thank you for all your amazing content 🙏🏼
I'm from Naples and credit to you - your pizzas are brilliant.
Didn't realize you had a TH-cam. I'll say hi next time around.
Thanks for your videos, very interesting. From Montreal, Canada
Such a wholesome video.
I am sittning in Sweden watching foodtruck tv and I am really enjoying it. Nice work !!
New subscriber from Australia. Really enjoying this content.
Mate, I lived in St. A's for six years, mostly in Fleetville or along the Hatfield Road. If I ever come back you're definitely getting a visit.
At first, because of your estate I thought Hatfield or Boreham Wood, I have no idea what part of St. A's you live in but it doesn't matter. You're smashing it. More power to your elbow.
Keep doing what you do.
I've just Deliveroo'd a pizza based on this because I'm in the deepest parts of Somerset, they should give you a commission. I know it's not the same.
I love what you do, Adam. Keep it up. You’ve inspired me to get going in the pizza game.
Hey Adam, I'm watching here from Denmark, Super good videos you post for us, Keep up the good work!.
Just remember for next time and sound off before you go live, So there are more of us who can join, It took off all of a sudden with donating pizzas :D It's cool!
Mikkel
Hi Adam,
Love your videos!
Have you ever tried on markets like the one in this video, to sell by the slice instead of only full pizza's?
I am asking because I am seriously thinking about doing something similar like you here in Belgium.
However I have never seen a pizza truck on a local market here, only hamburgers, hotdogs and waffles (duh 8)).
My gut says selling full pizza's here wont work. Selling by the slice however so people can walk around eating it, might work.
So what are your toughts on selling by the slice?
Thanks!
Didn’t know yeti was all the way in England !!! That’s awesome!!
At 52:11 you restored my hope in humanity. You're a legend.
Cool video, keep it up. Watching from Canada!
Enjoying your videos - TY! FYI - Your sissy is a hoot! But pretty sure you already know that fact! 🙂
Absolutely sewn up👌 🔥
Just noticed on you IG you are a coffee head too! I run a lelit bianca V3. Gotta make some coffee videos too mate. Especially on that home roaster you have!
Sure thing.
Would love to see your Sister's Pizza Operation!
Love the videos. Inspiring for sure. Look forward to more vids to come. Love your sister. she's great!
I love watching this channel but wow he uses a lot of paper towels lol.
Your sister's a hoot. I heard her say she has a custom fire truck. Any youtube videos of her rig?
Found the instagram link in the description. Cool looking rig she has, too.
She actually has a few set ups. She is currently building an old Rice donkey box up too.
Loving your video editing skills.
Great watch as always, just a thought would you possibly create a speedier service if the cooking was shared more with Sis? ...Giving you more time to prepare. Or is there a a good reason too keep a queue 😊
It’s right for two people to prep. She jumped in to spin a few pizza.
Businessman, pizzaiola, videographer 🎉
Triple threat.
@@peddlingpizza rock on!🤘
You are sensational my friend
That was very interesting to watch . I didn't realise there was so much work that goes in to making a pizza
That guys face is like, I just want chicken 😂
Hey Adam
I was wondering if you ever use some pre Doug? Poolish or biga?
Love watching your videos.
Best regards from Denmark 🇩🇰
Great video Adam and wicked to see the Reel creation - really useful. Thanks
See you’re still rocking the GI turning peel. I got the Pro Placement and Balance Turning this week. Great quality kit but could imagine the Turning would get a bit heavy for a long trading session! 💪🏻
I’m just so used to the Gi metal handle that anything else makes my wrist hurt over a long session. The balance peel has a better head on it and I prefer it for that but I’ve used the Gi metal tuner and had that one for 7 years. It’s hard for me to change.
@@peddlingpizza- totally get that. The Balance Peel feels superb quality. The muscle memory you have from running 1,000’s is always going to changing tricky! 👍🏻
My superhero
love the videos man supper impressed with your skill and setup can i ask do you run a generator of any sort for refrigerators and lighting ?
My van has its own battery storage with a 3kw victron inverter system.
@@peddlingpizza thanks for that man 😁👍
Adam, big news-I've decided to trade in family dinners for diesel fumes and become your apprentice! Who knows, maybe I'll even get adopted into the Atkins clan. Then I'll be joining you and your sister for those wild truck adventures-can't wait for the 'honorary sibling' initiation ahah! 😜 You're the man, love the content! Keep it up.
Chris in Australia must have been doing the night shift or something, with the time difference. Top guy buying someone elses food from the other side of the world. 👍
Awesome, I love the behind the scenes. I absolutely loved this video. I’m a pizza/foodie. Plus, a wannabe overlander in New England. My wife knows I say pizza is the second best pleasure in life. I love that you show how you edit from your phone! We are selling our house in New England, MA. with aspirations of traveling a bit here in the US and settling in NC with no mortgage so we can enjoy life. I’d love a food truck. Do you offer consultation?
Would be nice to have a little break down at the end how many pizzas you sold and the revenue of the day. Really enjoy your videos!
i forgot to ask u Adam to please film the gig u do on Tuesdays at that private property u mentioned in this video. that would be a different experience for us and a fun one too. we get to work with u on two days then :)
I can’t really film there as it’s private property.
It would be nice if you could incorporate some type of ordering system into your iPad so then your customers can order and it would print a food ticket on your end and a receipt on their end
That would lose the interaction I have with the customer that I enjoy.
Another great video! You are remarkable and you don’t mind sharing. My question, how does one pay, credit card only? I never saw handling cash, which wouldn’t be good sanitary wise. Rob, from across the pond in NJ.
We are card only. All done contactless. We only take cash if it’s exact. I don’t like to handle cash and don’t carry change.
You ever missed the box and just thrown a pizza out on to the street? I feel like I'd do that about 7 times a day.
Not yet. Almost slid the whole box off before.
Why not stretch, place on peel then apply toppings? Seems like it would be more efficient.
In my experience, you need the weight of the toppings to keep the pizza fully stretched. Without it shrinks back.
Would be great to see more veg....Roasted . Sweet potato,mixed peppers,fresh toms,courgette. Also spiced mince would be nice❤.
Still looking for the wood fired video my friend!
Keep it up bud. 👍
Man you should cool it on the paper towels. If you took less and folded them they’d be just as effective and you’d waste so much less!
The amount of paper towel you grab for one use stresses me out 😭😭
Just a thought on hot pan on the side someone could touch it where it is.
They won’t.
perfect 👌🏻
Close your eyes and just listen 1:10:11. LOL
I just started watching your videos I want to make my own pizza dough Could you please tell me Where I can get the pizza flour from can you let me know please
Love the vids, keep it up! What tomatoes do you tend to use? Mutti or Rega?
Rega.
Hello Tony!
Where are you based and would love to see some full days of pizza making but like fast tracked
It's not even THAT expensive for being 500g ricottas! Damn..
In Amsterdam I pay 3.90€ for a 250g Galbani's cow ricotta
Cool go pay for a pizza that has no soul in it lil bro
@@scubajoe3321 well BIG BRO you clearly haven't read what I wrote, nor seen the video. I was saying that the RICOTTA that Adam bought at the shop had a GOOD PRICE for being sheep ricotta. Not talking about pizza.
It was a positive comment all around
@@Ironfranko yappathon over here
Do you do in person workshops teaching novices ?
Large Pepperoni mushrooms green peppers please
Unfortunately the prices of genuine Italian products have increased a lot because of Brexit. Too bad you can't have real mozzarella/Fior di latte. You can only try that in Naples, not even in the rest of Italy. The one they import to the UK is plastic. If you ever happen to go to Naples try it, Btw a visit to Naples should be a must for you.indeed
I can get Italian Fior di latte within a couple of days of being made no problem at all. I actually use a U.K. made one from Fratelli Amodio which is better as the milk they use is superior to Italian milk.
@@peddlingpizza you don't know what you're talking about, believe me. if you haven't been there and eaten the real mozzarella from Aversa, Casertana or Battipaglia and the real fior di latte from Agerola, many use the name but it's not genuine, you have to go to the right places to eat the good one, the Amodio brothers produce a mediocre mozzarella, the mozzarella you buy is relatively good for pizza, not for eating, then you have to eat it a few hours after production, not after a day when imported. The buffalo and the lands of that area are geologically very rich in particular minerals that give a whole other flavor to the milk. with the good milk from the British land you can make cheddar, not mozzarella
@@peddlingpizza I tried growing friarielli in Hertfordshire, they grew well but the flavor is completely different, incomparable with those from Campania. the different type of soil makes a huge difference for that type of product
Where in Sweden does your sister have her fire truck ?
Will the Gozney cook a NY style pizza properly or does it get too hot?
Dome and Arc do it well.
What time do you start serving on a Wednesday? I want to come try but live a hour and 45 mins away and need to make it back for the school run lol
10am start. Would arrive before midday though.
@@peddlingpizza will be there when we come around 10.30 :) need to get my daughter one at same time for her dinner as she wants one :)
@@TurboUK nice.
Hey there.. I’m visiting the UK in the fall… I’d love to be able to meet you and have some of your delicious looking pizza…. Do you have regular days at St. Albans? If so… where would i find out when you will be there?
He's at the market on wednesdays.
Я из России. Ни чего не понятно, но очень интересно😊
hey quick question: I seem to remember that you explained how your cash register system works but not exactly what system you use and what I cost. especially because you almost exclusively do sales by card - surely there is a charge on each transaction...
Zettle system. 1% fee on card transactions for me.
how much is your pitch fee daily?
Is the green placement peel Gozney Pro Placement Peel? If yes, is there is a different between it and the GI metal?
Yes it is. Yeah it’s amazing.
Dont you know social media is dead?! TH-cam is the only one that will survive
My instagram is still rocking solid. I do like it here on The Tube though.
You mentioned your pizza costing ex. 9.75£ i'm from Denmark, and here you could easily get 18£ for an neopotalian pizza.
Sorry for the dumb question, but when you hover the peel over the pizza, what is that doing?
Heating peel, shielding top of pizza, habit.
Hi Adam. What stone temp do you use? Or do you simply go by the Gozney dome oven thermometer?
At a guess it would be running about 440c most of the time. I never check or really know the stone temps. Air temp 450-520c
@@peddlingpizza thanks a lot. That’s interesting advice.
Would you please share what's on the special?
banger
Hi Adam,
Can you please share the spelling of the app you mentioned about handling receipts? Or a pic of the app? I can’t seem to find it in the AppStore.
Zettle
Ah ma I'm really confused or really drunk but I'm certain I watched this a few days ago!
We went live on TH-cam for the service. This was the breakdown of the day.
@@peddlingpizza Ahhhh, thank you!! Keep up the great work
27:03 that knife is crying, get a sharpener 😂
1:10:08 That's what she said 😅
😂
does ur sister have youtube too?
Don’t think so
Hello, I am curious how long it takes you to stretch, top and bake a pizza
Depends on the pizza but can be done in under 2 mins from dough ball to fully baked pizza. My pizza regularly bakes in 70-80 seconds. I can stretch a base in 6-12 seconds.