How I Prep 90 Dough balls for the business
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Yo! So many have asked and here it is. What a full prep day looks like for my market in the pizza truck. From start to finish follow along as I prep enough dough & cheese for 90 Pizzas. As always my trusty Sunmix 25 mixer smashing it out.
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I love the customised van details like the storage straps and bungee cords. Definitely not a case of "oh bugger, hang on, if I just do this..." 😂
Fantastic video. To the point, no fluff. All clearly explained. I feel like I’m in the kitchen with you getting a personal tour.
That is an amazingly-clean looking prep room. Thank you for the video, chap 🙂
The fig, balsamic vinegar, walnuts and rocket is my all time favorite. Such a treasure when we can get figs!
I'm from Germany and I'm really thinking about making a trip to the UK for one of your pizzas 😂
Thanks for making these awesome videos! I was studying to be in Optics just because of a financial decision. Found your channel and preferred to use my bachelors degree in Business to start my own pizza truck
Hope to keep learning from you and to share some content in the future! ☺️🤟🏻
Watching whilst balling dough for tonight's dinner!
A true artist.
What a great start to this saturday. An hour and a half video from Adam👌Awesome video!
Yesterday I had great time with my Gozney Arc XL. I made my biga on wednesday morning and yesterday morning I made the dough. It was great. Easy to handle and everything went just very well.
Next week I'll get my new spiral mixer and I am going test your dough again. I think my planetary mixer is not so good for this kind of doughs. We'll see.
Have a nice weekend and Greetings from Finland!
Awesome and practical content. I am in the midst of starting up a pizza truck and will be copying your setup to a tee! Thanks for doing this.
Awesome! Thank you!
Congratulations and very thank you!!! You are the man
That was awesome - bet those pizzas taste incredible 😋
Brilliant Vid Adam. Gonna try to see to come on Sunday.
Not sure if you remember, but i was on your Socal course and brought my son up to St. A to tasted your pizza a few weeks ago - he said it was the best pizza he had had.
Yeah man. Be great to see you.
Great video. Cheers
Gracias, maestro
Brilliant thanks
The ping got me😂😂😂
Excuse me for laughing
Great video, really enjoy your process, I wish I could source the cheese you use, but can't find it for non-commercial customers, even thou I only live about 20 miles from where its made, may have to see if they have a farm shop. I will hopefully have saved enough pennies for the Gozney Dome by summer, so plan on practising my process until then, and my first pizza party :)
Hi, great informative video once again Adam thoroughly enjoying watching it. I've always wondered how your fresh yeast stays good whilst only using small portions of the large block of it per week due to its short shelf life compared to the instant dry yeast. Do you freeze it or just chill it in the fridge? thanks.
Can you please do a video on your electrical system? What W solar panels do you have? What kind of batteries and also inverters? Do you invert from 12/24V to 220V AC? And how did you calculate the voltages and watt capacity?
Nice! Question on adding or cutting bits off the balls: doesn't that mess or break the gluten structure? Or does the further fermentation sort that out?
Thank you for another great video! Who is your Main flour/cheese/tinned tomato supplier, please? I use Ratton Pantry. They’re good but my mozzarella always gets delivered squashed up.😢 love your work
Mate that was awesome. A little sad to see a bit of rust popping out on the chevy though. bugger
Ahh it’s fine and adds to the charm.
@@peddlingpizza ha ha rat rod truck
which mixer do you use? how much does it cost and are you satisfied?
Why do you not watch the full dough recipe its all there, he uses sun mixer expensive but the best
the small jewelry scales off Amazon, do you have to also buy small weights to calibrate them? or can you get one that you don't have to do that?
These ones come with a little 50g weight
Did you have any budgeting issues when electricity prices went multifold in the UK last year?
Nah
Curious as to what's in the Yeti please? Dough is in the cabinet and toppings are in the refrigerated topping trays. What else do you have stored? Thanks. 😊
Extra toppings. About 7kg mozzarella
@peddlingpizza ah, thank you sir.
which flour do you use, which is stronger? type 0, who is the manufacturer?
Look up his main dough video, everything is there.
There is no flour name that is type 0 and w390!?
Dallagiovanna Uniqua.
Where do you get your basil from? Grow in garden or buy every week? I also sent you a dm on instagram about flour and dough bud