Starting my own wood fired pizza company as well great luck to you hope nothing but greatness! Ty for the video this was very entertaining! And helpful!
Problem with the woodfire ovens that have a center vent in the top of the dome if it gets smokey in the oven the truck will fill up with smoke I worked at Firtrail pizza when it was in street food park on 9th Street you'll need a vent in the roof or a strong hood (which I didn't have) or wet wood or when you've got trouble starting you'll get a lot of smoke inside but by now you're probably well aware. But once it gets going your good
Correct. When starting a oven the flue pipe is cold. The pipe doesn't have a good draw until the pipe heats up. This will cause it to be smokey. This is the same with fireplaces. Also yes wet wood or strong winds will effect it as well. No pizza oven should have a vent pipe in the center, that's a poor design. They should be in the front of the oven. This oven the vent is in the front and curves back then up. Good stuff man. This is valuable for new people starting off. Thanks brother.
How is the in trailer temps with the oven inside ? I'd imagine no trailer AC units are capable of of cooling down the trailers with the oven inside. Especially in warmer climates like TX, FL etc.
@@hotboxpizzatruck Thanks, Im in FL and always wondered about this. Id think Ooni / Gozni would prob be the best bet to fight the FL heat and humidity. But nothing beats true brick. Or maybe the trailer setup with the brick oven outside and the face flush mounted in the wall. But even then I am sure the heat would radiate into the trailer. Cool setup you guys got ! Thanks for the info.
Great job guys! You guys are a super inspiration! I built a wood fired oven in my yard 9 years ago. Everyone raves that it’s the best pizza around. I’m seriously thinking of putting an Oven in a trailer. What size ovens are you using?
@@hotboxpizzatruck This is going to be my winter project up here in NH. I will definitely keep you in the loop. I’m not familiar with those numbers on the oven. What is inside diameter of those ovens?
Love to get some tips on small batch dough for a home hobbyist. Wish I could get a dough that is workable like I see you guys. What hydration do you generally use?
I'm pretty sure I was crying and it was not the smoke or my sweat in my eyes. Tears of joy ❤🔥😂
That cornicione! Way to go Art! And Eric the master pizzaiolo!
Going for Eric's airy and crunchy texture.
Awesome video and congrats on the new truck.
I am so proud Art. Congratulations and welcome to the Pizza Club! I have enjoyed watching the journey.
Eric, you are truly a master
Mike, Buffalo44
Thanks Mike.
Thank you Mike. Mike your story was part of my inspiration to become pizzaiolo on wheels.
Awesome job guys!! What an epic moment I only wish I could come celebrate with ya's!!!
Thanks brother, it was exciting. Finish line is so close. Love ya brother
@@hotboxpizzatruck love you guys 2!! You're doing amazing!!!
Starting my own wood fired pizza company as well great luck to you hope nothing but greatness! Ty for the video this was very entertaining! And helpful!
Awesome! Congrats on your new venture. Enjoy the journey
Problem with the woodfire ovens that have a center vent in the top of the dome if it gets smokey in the oven the truck will fill up with smoke I worked at Firtrail pizza when it was in street food park on 9th Street you'll need a vent in the roof or a strong hood (which I didn't have) or wet wood or when you've got trouble starting you'll get a lot of smoke inside but by now you're probably well aware. But once it gets going your good
Correct. When starting a oven the flue pipe is cold. The pipe doesn't have a good draw until the pipe heats up. This will cause it to be smokey. This is the same with fireplaces. Also yes wet wood or strong winds will effect it as well. No pizza oven should have a vent pipe in the center, that's a poor design. They should be in the front of the oven. This oven the vent is in the front and curves back then up. Good stuff man. This is valuable for new people starting off. Thanks brother.
That's so Awesome guys! Wish I could eat it with yas!🤩
Me too. The three of us would be like the snl skit....da bears da bears..🤣
😁
Great video! I am in the process of doing my home work on either a truck or trailer build out as well. Would love to connect sometime for pointers.
Sweet. If you have any questions in the future, just ask.
Congrats man. Nice looking pizzas. Just uncovered my pizza oven in the backyard and can’t wait to make some pies next week.
Please share your first pizza with us. Make some photos or videos 😉
Great looking truck. What type of panels did you use on your walls? Ty
White aluminum
Awesome looking pizza brother. New subscriber here! 👍🍺🍕
Thanks!!!
That looks big! How many grams of dough? What size pizza?
283.5grams 12" pie
@@artsavo4400 Sounds about right. Thanks.
How is the in trailer temps with the oven inside ? I'd imagine no trailer AC units are capable of of cooling down the trailers with the oven inside. Especially in warmer climates like TX, FL etc.
Ac helps but in the heat of the summer inside Temps are close to outside Temps just less humidity.
@@hotboxpizzatruck Thanks, Im in FL and always wondered about this. Id think Ooni / Gozni would prob be the best bet to fight the FL heat and humidity. But nothing beats true brick. Or maybe the trailer setup with the brick oven outside and the face flush mounted in the wall. But even then I am sure the heat would radiate into the trailer. Cool setup you guys got ! Thanks for the info.
Your dream is my happiness
What kind of flour do you use.
Great job guys! You guys are a super inspiration! I built a wood fired oven in my yard 9 years ago. Everyone raves that it’s the best pizza around. I’m seriously thinking of putting an Oven in a trailer. What size ovens are you using?
Thank you! Art's is a 110 and mine is a 120 size oven. No substitute for a good wood fired pizza! If you build a trailer keep us in the loop!
@@hotboxpizzatruck This is going to be my winter project up here in NH. I will definitely keep you in the loop. I’m not familiar with those numbers on the oven. What is inside diameter of those ovens?
@@saroocolibaba Art's is around 43 inches and mine is about 50 inches.
@@hotboxpizzatruck awesome! Thank you!
Love to get some tips on small batch dough for a home hobbyist. Wish I could get a dough that is workable like I see you guys. What hydration do you generally use?
I have some videos of how I do my dough on the channel. Pretty easy process. 63% hydration. Appreciate you watching.
I will check them out…love your down to earth attitude and your business model and your pizzas look amazing
Neapolitan Pizza Original Italian Pizza