I’m a line cook since 1972. Even at MY age, I find I can often work a busy shift quicker by myself. Concentration, fully prepped line and foresight work wonders
Vito and nicks for tavern thin crust and Lou Malnatis for the deep dish .we also got Giordanos stuffed crust pizza , and a pizza pot pie made bye pizza grinder oven look it up my boi yeeee Chitown in da house
Very Interesting. One guy running a whole pizza shop. After watching a few videos I see whats going on. Its not a physical thing. He's just good at multitasking and being aware of his surroundings and he marketed that ability. He also gives himself leeway in saying "pizza in an hour"....very smart. Make it so good its still good in an hour. He commercialized on his mental abilities, although it may take a toll on him physically unless he limits his hours he's open for business. This would be a hit in a small Midwestern town. Keep going man.....that's awesome.
@@PizzaStopLLC My man although I love what your doing.....don't let you physical health take a toll unless your willing to live with the repercussions of a one man show. I'd admire what your doing. Hard work pays off.
I had a pizza shop and had the same lunch rush problem. Typical day was a $500.00 lunch - just slices and a drink. After a few years, I just hated the lunch rush. Everybody wanted their pizzas at 11:30 or 12:00. I had one delivery guy and I would only take two 11:30 orders, one 11:45 and then two 12:00 orders. You need a pizza hot box. It was tough to make money at lunch due to the labor and low volume. I thought of eliminating lunch slices but those kids are your future customers. FYI, I started the day with one sausage, one cheese, two pepperoni and the slice of the day. Monday was veggie, Tuesday favorite four- sausage, onion, gp and mushroom. Wednesday the BOSS- bacon onion sausage and tangy bbq sauce Thursday - the Hawaiian Canadian bacon and pineapple, and Friday cheesy beef Italian beef and gardenia - huge seller. People would come on the day to get their favorite special slice. People were absolute jerks- example you get a run on sausage and runout they would bitch. Sold the business and never looked back.
If I had a business I hire this guy, when I was younger I had no choice but to work alone for my father's deli in Queens New York, I had no choice my father was cruel, but this guy loves what he does and it makes me so proud as a human being seeing this guy work so hard d God bless and keep you safe
Great work ethic. I assume that he makes specific types of pizza (cheese, pepperoni, meats) ahead of time and does not take special order requests. It's really the only way to do what he does by himself. He obviously does it very well if he makes it a success. The wings probably come to him frozen, and he just pops them in the oven for a time and puts sauce on them.
One thing is for sure. Gotta get the pizzas started a couple of hours before opening to stay ahead of the orders. But you know best, as you are there putting in the work.
You are incredibly efficient and organized and keep your work space spotless. Can you tell me where you got your pizza decker roller? your pizzas look great! Love your videos...do you deliver to Vancouver 😂🇨🇦
@rayray8687 I am in no way trying to insulr anyone. However, in my experience, kitchen work is treated as inferior. I was in no way saying that 50npuzzax in an hour was harder to produce that whatever it is you so. Please excuse the nonexistent insult .
Amazing focus! Hard hot work. Maybe a bandana with logo? And a light soap rinse container n towel after register handling? I seecthough you're very careful. Yeah don't burn self out. Teaching the right person is amazing. Awesome to see you remember each of everything. Hopefully you take a day off at least every week.
Also for your books and the finance portion do you do your own or hire it out? I’m curious how apart from taking orders and making the orders how cleaning up the place, finances and ordering supplies etc how you keep up with the Business as a whole if your one man?
I do all my own accounting, financing and paperwork. Then at the end of the year I hand it off to my “accountant” and have her finalize it all and organize it for me.
Same here, but really only for 2 hours, 3 is max. It is mentally exhausting to do that level of multitasking without fuckups. I currently max out at 45pizzas an hour (neapolitan handstretched, about one third of the pizzas require toppings after baking which is a huge timekiller). After such a shift i am braindead
If your just starting out I'd personally recommend a Zesta double deck oven over Bakers Pride. Just sayin. Used both and the difference is night and day. 🔥
It's okay cupcake, the 800 degree deck oven thorally sanitizes the Pizza in the end. 😅 If you like your pizza handled with plastic gloves, the "5 cheese blend" and cooked on a conveyor belt, head over to Dominos, Papa Johns or Little Caesars 🤣
Well that would be 150 slices, and breadsticks, and some wings, but I did cut some of the more boring pizzas out. Cut about 20 min of “boring “ footage out
Thanks for your reply! I'm about to dive back into the pizza operator world in my tiny hometown Midland, PA, 2300 residents, near Pittsburgh. You work like a machine with great attitude. I hope I can keep up at 58 !
At that pace it took an hour easily just to do the crusts.i used to work in a pizza restaraunt.he is not moving fast enough to make 50 pizzas im a little over a minute each.simply not possible at this pace
Because he's smart and uses a single pass dough sheeter. Hand tossing takes more time and is nowhere near as consistent when it comes to the uniform dough thickness the sheeter produces.
All my youth I remember 1 guy making pizza. The big deal is, today help is probably to lazy and jealous to work that hard for someone else. Many people will never work that hard for their own selves. An inordinate number don't want to work at all. How many able bodied people are on unemployment?
For by the slice, the place in Portland, OR that was by our house would take a room temp slice and blast it in the oven for a few minutes, and we quickly realized that we enjoyed their reheated pizza more than their fresh pizza -- the crispiness was next level. Also, I'm only a mild germophobe butI don't think others would appreciate all of the customers breathing and potentially coughing above the by the slice pies. Would def be more sanitary to have a tall, clear case
whats all the balled up black things on the dough and on the table, and once you threw something on table more black stuffs shows up.. just curious, any mice or rats around bro?
Couple points here. It's awesome what he did but he really needs to stop touching his clothes and the camera. Every time he does, he should wash his hands. A wet cloth is better than wiping his fingers on his clothes and then touching ingredients. The camera? Who knows where it's been, if it's a phone, most likely in the washroom with him. They're the filthiest things out there...Oh god it got worse. Handling money and continuing on... So many health violations...
I just remembered what my old boss Anthony Molica used to tell customers like you who felt the need to complain when I worked at a old family owned Pizzaria back in New Jersey.... "Leave, don't come back and have a nice day". 🤣🤣🤣
@@SuperNolaguy Oh so you're completely fine with practices that could end up with your family very sick? Didn't we just go through 2 years of hell over a virus? With a name like Anthony, I am sure he knows how to make a real pizza and I am sure he wouldn't be touching money, the item most likely to have bodily fluids and drugs on it, and then shoving his hands back into a pizza. Give your effen head a shake. Not trying to be a Karen, if I was, I 110% would have called this in. He could be shut down because of the practices he has here. And yes, I can be a food inspection agent, I had to take the course for a job I had, but no, I am not one who backs down during issues like this. I wash my hands more often cooking for my husband and I.
Well your in Idaho what u expect im in Chitown and can make Sum killer Quesabirria tacos but the competition is brutal out here in the city .I just imagine putting BIRRIA Pizza with A side of Consome you will be a millionaire and thank me later
Whoever made the title of this video has never worked in a pizza shop and it shows. This guy's not doing anything that's fast and/or impressive. He's actually pretty slow. I have almost 15 years of experience working in pizza shops.
Watched July 2023: ((Health Dept. Says THINK ABOUT IT!! )) NO SANITARY Gloves No mask , NO Hairnet No covering on the food at the counter, No order here!! COVID loves this place!!
I do my hand washing sink is around the corner by my dish sink. And then another in my bathroom and another in the back room before handling paper products. I wash my hands so often they get so dry. But most the time I deal with the cash if after the food is cooked. And at that point I don’t touch after cooked
@@PizzaStopLLC I see. That's important. I know some who work alone put on gloves when handling the money and then throw them when doing food again if it's street food etc
Haha, your worried about that? Speaking from experience, you should be a bit more concerned about what goes on with your food order in a restaurant where you cannot see inside the kitchen. Like they say, "Out of sight out of mind" Haha Besides the 800 degree oven sanitizes the Pizza in the end.
Your sauce looks like it's straight tomato paste. Thin it out a bit, it will spread much faster and easier, and have a saucier texture under the cheese, as opposed to thick pasty texture.
@@PizzaStopLLC You can maintain/enhance your flavor by adding a bit of olive oil blend, and make it not so pastey. You should be able to perfectly sauce an 18" pizza in 10 seconds or less. Any longer and your playing silly games.
I have to write my Thesis....but instead i am watching this awesome Guy making Pizza.
Love from Germany
I’m a line cook since 1972. Even at MY age, I find I can often work a busy shift quicker by myself. Concentration, fully prepped line and foresight work wonders
Hats off to you. Hard worker. Hope the business is a success. Regards U. K. 🇬🇧
Thank you!
Props to you brother! Been there done that. Hire a person for a few hours during lunch rush. Can only do it that way for so long.🤜
Thanks for watching yall!
Chitown the real deep dish or tavern style in the house yeeeee
Vito and nicks for tavern thin crust and Lou Malnatis for the deep dish .we also got Giordanos stuffed crust pizza , and a pizza pot pie made bye pizza grinder oven look it up my boi yeeee Chitown in da house
Please were the gloves my boi
Very Interesting. One guy running a whole pizza shop. After watching a few videos I see whats going on. Its not a physical thing. He's just good at multitasking and being aware of his surroundings and he marketed that ability. He also gives himself leeway in saying "pizza in an hour"....very smart. Make it so good its still good in an hour. He commercialized on his mental abilities, although it may take a toll on him physically unless he limits his hours he's open for business. This would be a hit in a small Midwestern town. Keep going man.....that's awesome.
Thank you.
We are open Monday - Saturday.
@@PizzaStopLLC My man although I love what your doing.....don't let you physical health take a toll unless your willing to live with the repercussions of a one man show. I'd admire what your doing. Hard work pays off.
I have other employees and a great team. I just love working by myself sometimes. Usually lunch, it’s therapeutic
@@PizzaStopLLC so you are not a one man pizza shop. Kinda disappointing. I thought you did it all.
I had a pizza shop and had the same lunch rush problem. Typical day was a $500.00 lunch - just slices and a drink. After a few years, I just hated the lunch rush. Everybody wanted their pizzas at 11:30 or 12:00. I had one delivery guy and I would only take two 11:30 orders, one 11:45 and then two 12:00 orders. You need a pizza hot box. It was tough to make money at lunch due to the labor and low volume. I thought of eliminating lunch slices but those kids are your future customers. FYI, I started the day with one sausage, one cheese, two pepperoni and the slice of the day. Monday was veggie, Tuesday favorite four- sausage, onion, gp and mushroom. Wednesday the BOSS- bacon onion sausage and tangy bbq sauce Thursday - the Hawaiian Canadian bacon and pineapple, and Friday cheesy beef Italian beef and gardenia - huge seller. People would come on the day to get their favorite special slice. People were absolute jerks- example you get a run on sausage and runout they would bitch. Sold the business and never looked back.
If it was easy everyone would do it.
Brother: What are you doing? Me: Watching pizza while I'm eating pizza wishing for THAT pizza to try after this pizza.
😂
@@PizzaStopLLC just googled your shop. You're only 1 day seven hours drive from Northeast PA.
If I had a business I hire this guy, when I was younger I had no choice but to work alone for my father's deli in Queens New York, I had no choice my father was cruel, but this guy loves what he does and it makes me so proud as a human being seeing this guy work so hard d God bless and keep you safe
Thanks Ivan.
To be fast at anything, its always about how well you prep ahead of time.
Watching....👍
Hope you enjoyed it!
Great work ethic. I assume that he makes specific types of pizza (cheese, pepperoni, meats) ahead of time and does not take special order requests. It's really the only way to do what he does by himself. He obviously does it very well if he makes it a success. The wings probably come to him frozen, and he just pops them in the oven for a time and puts sauce on them.
This is fun to watch, thank you for sharing
He is amazing!!! Organized& mythotical❤❤❤❤
Methodical, but nice try at seeming smart.
That dough sheeter makes the quickness possible 👍
You are very good keep the good work up be strong because you're doing a good job
If you had someone to make delivery for you. Your business would be booming
One thing is for sure. Gotta get the pizzas started a couple of hours before opening to stay ahead of the orders. But you know best, as you are there putting in the work.
You are incredibly efficient and organized and keep your work space spotless. Can you tell me where you got your pizza decker roller? your pizzas look great! Love your videos...do you deliver to Vancouver 😂🇨🇦
You are truly inspirational.
ROCKING IT SIR!!!
Great that he can do that but illness etc and he is completely finished so I hope he gets help soon! ...
Impressive! I could do it! Working alone is amazing!
Amazing!!
It’s called hard work 👍
My man knows. Thank you.
Such a super clean place!
Easy 1 no customers 2 no phones ringing 3 he has a sheeter what work is not easy when nobody interfering
Fantastic Job Collin.
Glad you enjoyed it
Just giving respect where it is due. The average person does not realize the amount of work it takes to toss 50 pies in an hour. I have been there.
@rayray8687 I am in no way trying to insulr anyone. However, in my experience, kitchen work is treated as inferior. I was in no way saying that 50npuzzax in an hour was harder to produce that whatever it is you so. Please excuse the nonexistent insult .
Amazing focus! Hard hot work. Maybe a bandana with logo? And a light soap rinse container n towel after register handling? I seecthough you're very careful. Yeah don't burn self out. Teaching the right person is amazing. Awesome to see you remember each of everything. Hopefully you take a day off at least every week.
We do. Closed every Sunday.
And I do have help for dinner rush, but something about me getting my butt kicked people enjoy, and the food I assume 😂🙏🏼
Yum, those look good. Any reason why you’re not wearing an apron, hair and beard net?
Dang what a machine! 😮
Do you take a day off work?
Yes I do! I do have a few good chefs in the evenings.
nice work! what happens when you go on vacation?
I don't miss the labor of working on a slammed line, but I do miss the "flow" of it. Rock on dude!
You should see when my siblings and I work together. smooth as glass.
Nice
We gotta get you a bandanna or something my dude!
That’s a great idea! In all the time I’ve been here (27 years) never thought of that
@@PizzaStopLLC 27 years? How old are you? 😭
Top Man well done
bosss your dough how many days shelf life?
3
Good ol' school rush hour =)
My favorite!
You’re awesome
When your sick do you have someone to fill in? Or do you have to close for the day?
I don’t get sick
Pizza is the ultimate health food.
Try bits of achar broken up small pieces (chilli pickle not the mixed) on pizzas for a bit of extra oomph
Also for your books and the finance portion do you do your own or hire it out? I’m curious how apart from taking orders and making the orders how cleaning up the place, finances and ordering supplies etc how you keep up with the Business as a whole if your one man?
I do all my own accounting, financing and paperwork. Then at the end of the year I hand it off to my “accountant” and have her finalize it all and organize it for me.
My wife is my accountant too. 😂
If course cash sales are preferred 😉
never seen pizza like this ever !
Should invest in a hands free Bluetooth headset to answer phones while you can still work.
I feel like this type of output with one person running a shop would be the norm for your cities population size.
Good vid
I’ve always wanted to own a pizza restaurant
Good job !
need a clear glass partition customers standing right over the food 🤢
COVID has made the world insane.
people talking over the pizza not good. maybe you can get a glass to cove the counter. would be a good idea. just a thought.
Good to see a hard working man
What is that item that's folded in half?
Do you just open for lunch hour rush,taking orders before.??
Yes 1 hour before orders start being placed
I used to be able to handle 50 to 60 pie hours by myself no problem. You got to have everything set up and keep moving.
Same here, but really only for 2 hours, 3 is max. It is mentally exhausting to do that level of multitasking without fuckups. I currently max out at 45pizzas an hour (neapolitan handstretched, about one third of the pizzas require toppings after baking which is a huge timekiller).
After such a shift i am braindead
gawd I want delivery pizza so bad but the prices have gone through the roof since the lockdowns, at least here anyways.
fit jena your tattoo bro?! jeg elsker regnen, she's good in inking tog.
I notice you leave a rather large crust edge?
Where I live there are 14 places that serve pizza in like less than a mile. That being said as a person who loves pizza it has to be real good.
That one kid was hanging above the pizza slices and even touched the whole pizza.
nice, but 1 small mistake could turn into a nightmare, been there, Dude rocks tho
YOu need your own pizza place bro for real train up 2 or 3 people and you will do great dam
What oven model is this?
Easy bake.
@@diamond_h0us 🤣
Bakers Pride
If your just starting out I'd personally recommend a Zesta double deck oven over Bakers Pride. Just sayin. Used both and the difference is night and day. 🔥
Hi wassup
Do you make the sauce in house?
Yes I do
How does this guy make so many pizza videos, but never shows a lingering close-up of the finished pizza?
the funny thing is that he touches the food and the dirty money and wipes the sweat without worrying about it😂
Yeah, he needs to get a handle on that for sure.
It's okay cupcake, the 800 degree deck oven thorally sanitizes the Pizza in the end. 😅
If you like your pizza handled with plastic gloves, the "5 cheese blend" and cooked on a conveyor belt, head over to Dominos, Papa Johns or Little Caesars 🤣
@@SuperNolaguy True.
What's the young lad's name? He's doing a great job
@ Collin Brackin
@@PizzaStopLLC Well done Sir
@@kenRoberts1984 thanks Kenny. Appreciate you!
@@PizzaStopLLC Likewise my friend. Keep it up
All he needs is a broom strapped to his butt to sweep at the same time.
15 pizzas?
10 cuts each?
Feeds 250 people?
What am I missing?
Well that would be 150 slices, and breadsticks, and some wings, but I did cut some of the more boring pizzas out. Cut about 20 min of “boring “ footage out
Thanks for your reply!
I'm about to dive back into the pizza operator world in my tiny hometown Midland, PA, 2300 residents, near Pittsburgh. You work like a machine with great attitude. I hope I can keep up at 58 !
@@williammonaciii5491 good luck
@@williammonaciii5491 Hire this guy! Then you can keep up!!! hahahaha!
@@williammonaciii5491Create your system, get it down and stick with it. After a few months it will just become automatic
middle size pizza is just 14.53 £ ??
I can make much more pizzas than that in a hour
Wow! you don't need help or hire employees and you need turn on A/C keep you cool because you got lot of sweat !
Well, I don’t have ac. 😂
At that pace it took an hour easily just to do the crusts.i used to work in a pizza restaraunt.he is not moving fast enough to make 50 pizzas im a little over a minute each.simply not possible at this pace
Haha. Some people think faster is always the best, but I will put my pies up to Anyones and 10/10 times my pies will be exact to a T the same. :)
@@PizzaStopLLCexactly, consistency is key 👍
Cool, but it's far from France.
I. Can make pizzas than that myself in a hour
why not hand tossed?
Because he's smart and uses a single pass dough sheeter. Hand tossing takes more time and is nowhere near as consistent when it comes to the uniform dough thickness the sheeter produces.
All my youth I remember 1 guy making pizza. The big deal is, today help is probably to lazy and jealous to work that hard for someone else. Many people will never work that hard for their own selves. An inordinate number don't want to work at all. How many able bodied people are on unemployment?
I have 10 employees.
I just like working lunch rush myself.
Huge doughs
16” pies 😎
this man never clear your hands? amazing
No I just don’t have a video camera while I’m in the bathroom thanks
Any one else notice this guy is pretty hot?
Love my pizza with extra sweat and handled from start to finish with bare, unwashed hands.
How is life in that plastic bubble? All you expected it to be?
For by the slice, the place in Portland, OR that was by our house would take a room temp slice and blast it in the oven for a few minutes, and we quickly realized that we enjoyed their reheated pizza more than their fresh pizza -- the crispiness was next level.
Also, I'm only a mild germophobe butI don't think others would appreciate all of the customers breathing and potentially coughing above the by the slice pies. Would def be more sanitary to have a tall, clear case
You obviously get a lot of customers. Should be able to hire someone to help.
Great idea!
@@PizzaStopLLC 🤣🤣🤣Why didn'y you think of that?!🤣🤣🤣 (I love comment section experts)
@@tomb9484 😂 everyone is a genius
Why hire someone to do what your comfortable doing yourself? Besides, more money in his till
@@tomb9484🤣
whats all the balled up black things on the dough and on the table, and once you threw something on table more black stuffs shows up.. just curious, any mice or rats around bro?
Mice or rats 😂😂😂
You mean the butter from the screens I’m using?
Y’all are comical.
he should buy 2 of elons robots about to hit the market
Drugs
Couple points here. It's awesome what he did but he really needs to stop touching his clothes and the camera. Every time he does, he should wash his hands. A wet cloth is better than wiping his fingers on his clothes and then touching ingredients. The camera? Who knows where it's been, if it's a phone, most likely in the washroom with him. They're the filthiest things out there...Oh god it got worse. Handling money and continuing on... So many health violations...
I just remembered what my old boss Anthony Molica used to tell customers like you who felt the need to complain when I worked at a old family owned Pizzaria back in New Jersey.... "Leave, don't come back and have a nice day". 🤣🤣🤣
@@SuperNolaguy Oh so you're completely fine with practices that could end up with your family very sick? Didn't we just go through 2 years of hell over a virus? With a name like Anthony, I am sure he knows how to make a real pizza and I am sure he wouldn't be touching money, the item most likely to have bodily fluids and drugs on it, and then shoving his hands back into a pizza. Give your effen head a shake. Not trying to be a Karen, if I was, I 110% would have called this in. He could be shut down because of the practices he has here. And yes, I can be a food inspection agent, I had to take the course for a job I had, but no, I am not one who backs down during issues like this. I wash my hands more often cooking for my husband and I.
Does he charge extra for the dirt from his hands and fingernails and the hair from his head and his beard?
No but I’m going to charge extra for the whining
@@PizzaStopLLCLMFAO!
Well your in Idaho what u expect im in Chitown and can make Sum killer Quesabirria tacos but the competition is brutal out here in the city .I just imagine putting BIRRIA Pizza with A side of Consome you will be a millionaire and thank me later
Whoever made the title of this video has never worked in a pizza shop and it shows. This guy's not doing anything that's fast and/or impressive. He's actually pretty slow. I have almost 15 years of experience working in pizza shops.
How many cheese can you kick out in a hour?
Watched July 2023: ((Health Dept. Says THINK ABOUT IT!! )) NO SANITARY Gloves No mask , NO Hairnet No covering on the food at the counter, No order here!! COVID loves this place!!
Whos Covid?
But how can you handle money at the same time? That is not hygenic, or do you wash your hands inbetween?
I do my hand washing sink is around the corner by my dish sink. And then another in my bathroom and another in the back room before handling paper products.
I wash my hands so often they get so dry.
But most the time I deal with the cash if after the food is cooked. And at that point I don’t touch after cooked
@@PizzaStopLLC I see. That's important. I know some who work alone put on gloves when handling the money and then throw them when doing food again if it's street food etc
Haha, your worried about that? Speaking from experience, you should be a bit more concerned about what goes on with your food order in a restaurant where you cannot see inside the kitchen. Like they say, "Out of sight out of mind" Haha
Besides the 800 degree oven sanitizes the Pizza in the end.
Your sauce looks like it's straight tomato paste. Thin it out a bit, it will spread much faster and easier, and have a saucier texture under the cheese, as opposed to thick pasty texture.
thanks for the taste test feedback
Tomato sauce, basil, pinch of salt and done
@@PizzaStopLLC😂
@@paultech9385 1 part sauce, 1 part whole canned tomatoes, basil, oregano, garlic, salt, olive oil blend, sugar. Use stick blender.
@@PizzaStopLLC You can maintain/enhance your flavor by adding a bit of olive oil blend, and make it not so pastey. You should be able to perfectly sauce an 18" pizza in 10 seconds or less. Any longer and your playing silly games.
Screens and rollers??Weak.
You are truly inspirational.