My friend, your setup is EXACTLY what I was designing for my pizza truck - the gozney ovens in particular. I used to manage an italian restaurant and after having people come shake my hand and tell me I made them the best pizza they ever had, I always wanted to do my own thing and focus on only pizza and venture out. Cheers from Ohio.
Absolute gem of advice and the best explanation I have ever heard since I ve started to make pizza, basically a free pizza class with all the tiny but important details that every one of us struggled or still struggles to understand the massive😢 importance of, but thanks TO YOU WE KNOW WHAT TO DO NOW🎉🎉🎉...THANKS A LOT FROM SLOVAKIA🇸🇰❤
Thanks so much for sharing your day. And that sandwich looked so amazing. I need to find my way over there from Minnesota. Looking forward to the next video!!
Hello when preparing your special , you said , I think it needs something else and that was a little "grated balsamic sphere" . Love your videos by the way. You are great peson. Cheers from France.
Adam i really like your videos, thank you for taking the time to make these and sharing them with us! One day i'll fly to the UK and taste one of your pie
Loving these! Will 100% be making the trip down one day in the future, your passion shines through in your videos and is really inspiring! Did you do any ‘official’ training or lots of testing, experimenting and love?!
Adam. I would get a monitor you mount on the side of the van. Then display your menu from your ipad onto the screen. I would mount the ac unit on top using the existing hole you have and then add an exhaust hood for the ovens. You would move a lot of air.
Wow. We're in the Chicago area in the US. My 5 year old granddaughter not only loves watching Bluey, but she even talks with a British accent sometimes. It's adorable and hilarious.
Love, love, love watching your videos and the interaction with all your customers too. Can I ask what type of olive oil you drizzle on your pizzas? thank you
Hi Adam, great vids as always. I watch your all your vids, both yours and Gozney. Great work and very informative. I’m also a courier looking for a change. I suppose baking pizzas is like multi drop. You know how many you have but don’t count. Eventually and by a certain time, you will get through them all. Job done. Will you be at the market on the 19th June? Would love to meet you and taste your specials. 👍🏻🍕
Love the content, very inspiring! Especially the business aspect; how you organize, workflows, numbers, etc. What are your thoughts on selling soft drinks aswell? Small fridge outside the van and make people take what they paid for, themself?
Been watching your videos for a while now, love them. I love the “how i make” stuff. The equipment you have acquired at home and the van is insane. You have a mad passion for it. This video makes you look super efficient. Prior preparation prevents piss poor performance 🫡
Hi Adam, love your work. I notice you often “over stretch” the pizza on the peel on the side closest to you; you sort of hold it as you’re about to launch it. Does this help with the launch, i.e. give the base a bit of bite onto the stone and let it slide off the peel better? Mine stick to the peel sometimes. Minor detail! Cheers and best wishes from Ireland.
It’s 43c here in the Central Valley of California, don’t know how the food trucks here handle it. With open ovens like you have it would be wicked hot.
Man, I’d love to chat some more about the bike you had and how it was set up. Sadly not many videos about it. Any chance you’ve got some more info about it? It’s exactly the sort of small scale thing I’m after.
I heat up, i cant cool down. You got me spinning round and round. Round and round, and round it goes. Where it stops nobody knows. Abra abacadabra ! Steve Miller band, you were singing this all through your live lol.
great you got that aircon. But about the fan in the ceiling, wouldn't it be better to have the fan blow in air instead of blow out? At least when you're not using the aircon
so the roof vent is good but if its warm outside it just brings in warm air. if I have it set to suck it pulls the hot air past my face. its the only major change I would make to the van. Have two vents that are adjustable. One closer to the ovens that sucks and one at the rear near the doors that blows cooler air in. the Ecoflow works as a very good spot cooler and just keeps me flooded with nice clean air.
Everyone says not to build pizzas until ready to launce. they say the pizza will stick yet this guy @53:22 builds 3 pizzas and only cooks two, then goes and grabs the without even touching it. and NO issues. Quite a skill! How is this possible. I notice you leave the dough hanging off the sides of the peel. I notice a couple ppl seem to intentionally do this but its never mentioned in the launching tips really. Does the dough hanging off the side really help it to stick to the stone making it easier to launch? or is it just accidental/coincidental?
Yo! So the Dough hanging over is just to give me a larger pizza than the peel. Actually makes for a harder launch. Peel is 30cm and pizza is often 32ish.
Pressure is on today mate. Queue forming but you are on top of it. Would it pay to get your dough balls out on the prep counter in advance with such a queue, say 3 or 4 in advance? Just thinking of time saving.
Who can take a pizza Sprinkle it with dew Cover with mozzarella and a miracle or two? The Pizza Man Oh, the Pizza Man can Yes, the Pizza Man can 'cause he mixes dough with love And makes the world taste good
I'm a fellow St Albanian and Gozney user, great channel!! Curious if you still rate the wave 2 now the weathers improved a little in the last few weeks?
Hi Adam, do you do the same cleaning process at the end of the day as the start? Also, do you have to get specialist vehicle insurance for the van as its so modified?
Cold falls and heat rises.... how exactly would the AC, across the van, affect the temp of the ovens? Maybe they work just a little harder, but I can't see it being insane.
Hey Adam, me and my famoly love your videos. We have a debate though that you might be able to resolve: What exactly is the red tattoo on your left forearm depicting? Cheers from Sweden.❤
It’s a Gozney one. It’s actually just been touched up as it wasn’t finished. It’s a neon style. Pizza with a dagger through it. Will see it more on Wednesday.
Thought about it but I need something that will work more off grid. I just don’t have the power to run a bigger unit and don’t want to run a generator.
@@peddlingpizza I’ve thought of a Big Mac pizza. But I can’t think of what to put as the base , I’ve made the secret sauce b4. And it was good. I just this that should be put on after the cook
I sure appreciate you cleaning the iPad screen. Nothing more disgusting than going into a restaurant and they have a tablet that is just encrusted in crap. Keep up the good work!
@@peddlingpizza I used to run a pizzaria in Scotland until 5 years ago. So its good to see you making the dough and stuff it brings back memories lol :). I had one of the big spiral dough mixers also. Was good. Before the spiral one the older one just had like a big hook inside.
Run from an app? I'll pass. Controlled by buttons I'm in. Company goes bust or you get a new phone & software not compatible; usual ewaste landfill and they probably plastered the box with green eco crap. They all do. No reason for that not to work for many years, I bet the software tells you it's an unsupported model in a few years whilst there's nothing wrong with the AC. Most people then bin it and fall for the same scam again.
He didn't show you the top, but it's definitely got a display and buttons to control it from the machine. Also, it's called "innovation" and "advancement". Not everything is going to be good for the next 50 years. It's not meant to be. Have you had a car for 50 years? No? Well then.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Kids….this is what hard work and dedication to your craft looks like
Definitely and not being a prick pranking strangers for views.
My friend, your setup is EXACTLY what I was designing for my pizza truck - the gozney ovens in particular. I used to manage an italian restaurant and after having people come shake my hand and tell me I made them the best pizza they ever had, I always wanted to do my own thing and focus on only pizza and venture out.
Cheers from Ohio.
As a father of 2 that conversation about Bluey made me smile. great vid as usual
Having a drink and quick smoke enjoy the rest of the day on the live streams 🙌🏻💯
Happy to share your adventure! Cheers from the USA!
Absolute gem of advice and the best explanation I have ever heard since I ve started to make pizza, basically a free pizza class with all the tiny but important details that every one of us struggled or still struggles to understand the massive😢 importance of, but thanks TO YOU WE KNOW WHAT TO DO NOW🎉🎉🎉...THANKS A LOT FROM SLOVAKIA🇸🇰❤
My new favorite channel. Great content. Thanks so much for sharing.
Thanks so much for sharing your day. And that sandwich looked so amazing. I need to find my way over there from Minnesota. Looking forward to the next video!!
Loving this longer format mate. Good background whilst cooking etc.
another great Video Adam, simply stunning to watch how you‘r doing your business in the Van 👍
Glad you enjoyed it
Good morning from Philippines. Have a great day everyone
Thanks for all you do! Your video's amaze me! Learning so much! Just got an arc xl! Wonderful job!
Love your passion in pizza making. I hope I could visit your pizza truck.
-Newbie Pizzaiolo from the Philippines
the dough is absolutely beautiful
We NEED to get him a magnetized clock to post up above the prep counter...
1:09:16 - 10/10 customer service - proof is in the pizza!
Hello when preparing your special , you said , I think it needs something else and that was a little "grated balsamic sphere" . Love your videos by the way. You are great peson. Cheers from France.
The Sando was genius. Can’t wait to give it a go!
I did a pesto with pistachio yesterday next level thanks for heads up 😃
Love the SANDWICH!
yo congrats on the airco update that's a huge quality of life addition!
Adam i really like your videos, thank you for taking the time to make these and sharing them with us! One day i'll fly to the UK and taste one of your pie
Loving these! Will 100% be making the trip down one day in the future, your passion shines through in your videos and is really inspiring!
Did you do any ‘official’ training or lots of testing, experimenting and love?!
Great video man. Keep up the good work
Adam. I would get a monitor you mount on the side of the van. Then display your menu from your ipad onto the screen. I would mount the ac unit on top using the existing hole you have and then add an exhaust hood for the ovens. You would move a lot of air.
New subscriber. Love your channel and watch your videos all the way from Tijuana, Mexico
Welcome!!
Adam , ive booked onto your Socal at Southampton - looking forward to seeing you there !
Top stuff. Looking forward to it.
@@peddlingpizza Booked for Friday 5th - Saturday all sold out!
Wow. We're in the Chicago area in the US. My 5 year old granddaughter not only loves watching Bluey, but she even talks with a British accent sometimes. It's adorable and hilarious.
Australian?
bluey is australian
Well, I can't say that I've watched with her, but the accent is there.
@@doncrescasin all fairness a lot of brits migrated to Australia a long time ago and still currently migrate their.
Love, love, love watching your videos and the interaction with all your customers too. Can I ask what type of olive oil you drizzle on your pizzas? thank you
It’s a decent enough extra virgin oil
17:40 what a sound mate
I might get a little stressed when it's busy like that. Adam is a pro.
I wish you were in the US or I was in the UK. All these pizzas look so delicious.
Hi Adam, great vids as always. I watch your all your vids, both yours and Gozney. Great work and very informative. I’m also a courier looking for a change. I suppose baking pizzas is like multi drop. You know how many you have but don’t count. Eventually and by a certain time, you will get through them all. Job done. Will you be at the market on the 19th June? Would love to meet you and taste your specials. 👍🏻🍕
Not on the 19th sorry. I’m back late on the 18th from Germany with no prep time.
Love the content, very inspiring! Especially the business aspect; how you organize, workflows, numbers, etc. What are your thoughts on selling soft drinks aswell? Small fridge outside the van and make people take what they paid for, themself?
Been watching your videos for a while now, love them. I love the “how i make” stuff. The equipment you have acquired at home and the van is insane. You have a mad passion for it. This video makes you look super efficient. Prior preparation prevents piss poor performance 🫡
41:30 £11 for your pizza of the day....sign me up! Now I just have to take a trip over the pond
It might be tmi but what is your strategy around bathrooms trips while working solo at the food truck ?
Go in the morning and suck it up.
Crikey, 18 cel is a freezing cold day here in Melbourne Australia. Today it's 17 c, and I have 2 jackets on.
Brilliant. Can't wait until we get another hot 18 cel day here in the UK. We generally get cold, grey and wet 😂.
Hi Adam, love your work. I notice you often “over stretch” the pizza on the peel on the side closest to you; you sort of hold it as you’re about to launch it. Does this help with the launch, i.e. give the base a bit of bite onto the stone and let it slide off the peel better? Mine stick to the peel sometimes. Minor detail! Cheers and best wishes from Ireland.
I’ve learned so much from watching you sling pies!
I only ever order pizza with meat on it, but that margarita looked fantastic!
It’s 43c here in the Central Valley of California, don’t know how the food trucks here handle it. With open ovens like you have it would be wicked hot.
As usual, here for the flips and twirls. And maybe some pizza 🤪
Also didn’t know you were on Instagram. Followed. Cheers! 😎
Oh yeah. Been on insta for years.
Wow you’re fast!
Careful the air flow grows legs and walks 😮
Good Morning From Southern California🌴 I Am Waiting For A 🍕 Pizza, Air Express?? Love Your Channel!!
Will you be there on the Spoga+gara all weekend? I am living near cologne and am now considering a trip there on Saturday :D
Flying in Saturday but it starts in Sunday
Man, I’d love to chat some more about the bike you had and how it was set up. Sadly not many videos about it. Any chance you’ve got some more info about it? It’s exactly the sort of small scale thing I’m after.
Will the sandwich be on the menu?, looked amazing
I heat up, i cant cool down. You got me spinning round and round.
Round and round, and round it goes.
Where it stops nobody knows.
Abra abacadabra ! Steve Miller band, you were singing this all through your live lol.
great you got that aircon.
But about the fan in the ceiling, wouldn't it be better to have the fan blow in air instead of blow out? At least when you're not using the aircon
so the roof vent is good but if its warm outside it just brings in warm air. if I have it set to suck it pulls the hot air past my face. its the only major change I would make to the van. Have two vents that are adjustable. One closer to the ovens that sucks and one at the rear near the doors that blows cooler air in. the Ecoflow works as a very good spot cooler and just keeps me flooded with nice clean air.
Everyone says not to build pizzas until ready to launce. they say the pizza will stick
yet this guy @53:22 builds 3 pizzas and only cooks two, then goes and grabs the without even touching it. and NO issues. Quite a skill!
How is this possible.
I notice you leave the dough hanging off the sides of the peel. I notice a couple ppl seem to intentionally do this but its never mentioned in the launching tips really. Does the dough hanging off the side really help it to stick to the stone making it easier to launch? or is it just accidental/coincidental?
Yo! So the Dough hanging over is just to give me a larger pizza than the peel. Actually makes for a harder launch. Peel is 30cm and pizza is often 32ish.
What type of plates do you use to keep your dough cold?
Pressure is on today mate. Queue forming but you are on top of it. Would it pay to get your dough balls out on the prep counter in advance with such a queue, say 3 or 4 in advance? Just thinking of time saving.
They will develop a skin fast in the van with the dry heat.
Who can take a pizza
Sprinkle it with dew
Cover with mozzarella and a miracle or two?
The Pizza Man
Oh, the Pizza Man can
Yes, the Pizza Man can 'cause he mixes dough with love
And makes the world taste good
Adam, do you know why they do not sell Gosney in the Netherlands? Nowhere to order, not even online…
I'm a fellow St Albanian and Gozney user, great channel!! Curious if you still rate the wave 2 now the weathers improved a little in the last few weeks?
Actually had to send it back as it was from a faulty batch. Hopefully will have the replacement this week.
Hi Adam, would love to say "Hi" in Cologne...do you have any more infos about the event? Time and place?
Spoga. Trade show. I’ll be there serving up pizza with Gozney Sunday-Tuesday
Hi Adam, do you do the same cleaning process at the end of the day as the start? Also, do you have to get specialist vehicle insurance for the van as its so modified?
Big clean up at the end. A lot of spraying down.!!
Does the air unit affect the temp control of the ovens?
Cold falls and heat rises.... how exactly would the AC, across the van, affect the temp of the ovens? Maybe they work just a little harder, but I can't see it being insane.
what mount did you use when filming the reel, looks very useful for propping the phone up
Not sure. Was an Amazon purchase.
Hey Adam, me and my famoly love your videos. We have a debate though that you might be able to resolve: What exactly is the red tattoo on your left forearm depicting? Cheers from Sweden.❤
It’s a Gozney one. It’s actually just been touched up as it wasn’t finished. It’s a neon style. Pizza with a dagger through it. Will see it more on Wednesday.
New video. Like button crushed
I know you've probably gone into this on a load of other videos, but what do you reckon your margin is per pizza?
59:30 I swear I heard the Bluey theme song. lol
Was in my head
What about a roof top AC unit like an RV has?
Thought about it but I need something that will work more off grid. I just don’t have the power to run a bigger unit and don’t want to run a generator.
Adam,
Did you ever receive the pic of the lowered step van I tried sending you ?
How do you come up with different pizza ideas ?
Some are classic som are just random stuff that may or may not work. 9 times out of 10 it works
@@peddlingpizza I’ve thought of a Big Mac pizza. But I can’t think of what to put as the base , I’ve made the secret sauce b4. And it was good. I just this that should be put on after the cook
How often would something like that need servicing like once a year
The van?
I sure appreciate you cleaning the iPad screen. Nothing more disgusting than going into a restaurant and they have a tablet that is just encrusted in crap. Keep up the good work!
Question: do you run a generator for electric???
No I have batteries and an inverter
Your left forearm is showing red splatters - - is it a new tattoo or camping rash?
Love your vlogs - I’m hungry!
🙏🏻🕊🪷🇺🇸💙
Tell this c to shut up
LoL your killing it mate love your work ill be starting soon. Will meet one day i am sure…
Hey! how big are your pizzas and what does a peperronni one cost?
Look to be 12"(30cm) neapolitan style. I'd like to know the price as well. Maybe $10usd?
41:30 his special pizza of the day is 11 quid (british pounds) so about $14 usd
What's the special again??
Would you ever consider portofoglio on your menu?
Could do yeah.
you must go thru loads of gas?
Nah not too much.
@@peddlingpizza I used to run a pizzaria in Scotland until 5 years ago. So its good to see you making the dough and stuff it brings back memories lol :). I had one of the big spiral dough mixers also. Was good. Before the spiral one the older one just had like a big hook inside.
How much are they?
tidd.ly/3QY6BeE
Run from an app? I'll pass. Controlled by buttons I'm in.
Company goes bust or you get a new phone & software not compatible; usual ewaste landfill and they probably plastered the box with green eco crap. They all do.
No reason for that not to work for many years, I bet the software tells you it's an unsupported model in a few years whilst there's nothing wrong with the AC. Most people then bin it and fall for the same scam again.
He didn't show you the top, but it's definitely got a display and buttons to control it from the machine.
Also, it's called "innovation" and "advancement". Not everything is going to be good for the next 50 years. It's not meant to be. Have you had a car for 50 years? No? Well then.
Don’t need the APP. It’s an option
😂
Has buttons to control the unit. I just like the fact I can control via the app.
Your videos are much better now that you are just being yourself and not trying to be Jamie Oliver or some kid from the Bronx.
@@mrteroo8953always myself boss.
You move so slow it feels like it takes 8 hours to make a pizza
Brilliant
What an idiot 😂😂😂
Hey Adam, may I know what app do you use to manage the cashier? Thank you so much, I looove watching your videos, totally inspiring and relaxing 🫶
It’s a Zettle point of sale system
@@peddlingpizza noted!! Thank you so much, appreciate it mate 👍 have a good day 😁