The kid doesn't seem to be engaged about the history of the van, but for me, I absolutely loved hearing about the journey. It's a freaking gem and you should be proud. I love old stuff and the restoration process. You are one lucky man.
Reminds me of when I was 18 working at a pub. The customers would have conversations with me and I'd just reply "yeah" to everything they said. Not because I didn't care, but because I was young and not confident about adding to the conversation. One day a customer said, "why dob you just say yeah, surely you have some input". I then realized I could probably try put in some effort, and it really helped. I took alot of little tips away as a youngster and it was all about learning and becoming a man. I'm sure he's interested somewhat just not showing it.
Just discovered your channel man and I really love watching along during your events, as well as the thought process, explanations, etc. super entertaining. Really incredible how on point you are with everything. Extremely professional and the passion for the job is in everything. Cheers 🤙
Great video! Should see if any locals could make use of it! They could setup a popup shop on deliveroo selling only pepperoni rolls or something. Or even someone should set up a popup oven and batch cook the remaining and give in to homeless shelter. But again alot of hassle and alot time needed worth a try.
Amazing pov, nice to see it switch arround. You should try to do this more often to give us and you some change now and then. Both of you did an amazing job on this. And you always seem so happy even if you start getting stressed by the amount of orders that has come in
Love your videos real bangers and watch them all. Love to so what comes with the job after a hard days of work and how you get everything clean en ready to roll again
Love love LOVE your videos!! Just found your channel and I'm obsessed!! Btw thanks for NOT switching to that POV angle all the food workers are using nowadays. It really boggles me 😅, i enjoy your simple set up.
Great Master I have a question about managing the fermentation of pizza dough. When we open the dough, after 8 hours of fermentation at room temperature, using a flour with low W, we have, for example, a “time window” of approximately 1 to 2 hours so that the dough does not start to degrade. Using a flour with a higher W, what would be the “time window” to use the dough? I await your guidance. Thank you.
All depends on the hydration, temps and yeast & salt levels too. Higher hydration will give the flour more to feed on and will help ferment faster. Higher salt level will slow things down though. You could blend in a small percentage of a stronger flour to push your existing dough further. 10-20% of something a lot stronger will work. Tween it to work for you.
That poor kid listening 2 you talking about the van, how you bought, modified ect he just isn't interested one bit lol unlike me your subscriber who realises you are talking to the camera not just him haha, love ya vlogs Adam m8, just bought my first gozney, u have me hooked.
Just found your channel mate, love it. Can I ask a question. I'm wanting to upgrade my home pizza oven. I have a ooni koda 12. I bought it on a wimp, didn't really know about anything else. What gozney would you recommend for me? Maybe the budget at a push is 800 euro. Thanks mate, keep up the brilliant content!
I'm loving your videos! makes me want to open a truck in Ottawa. One questions... What scraper do you use? I have a bench scraper but find it difficult to get the dough out because of the angle.
When my Chargers play in the UK for an American football 🏈 game, I want to spend a day in this food truck and just feed the GOAT grapes while he makes masterpiece pies at St Alban. 😂Adam, consider this my apprenticeship application for one day so I can learn from the man firsthand, and of course,the business! And if you’re ever interested on taking a holiday in Rhode Island, the Ocean State, I got you bro, just say when. Thanks for keeping us all entertained!
Hey Adam, wanted to ask you. I noticed you sometimes bake 2 pizzas and when they are finished you directly put in the next two. Doesn't the stones need to reheat first? I have 2 small ovens with biscotto and I always need to reheat a minute or 2 before I put in the next one. Love your video's btw ❤
When you realise your cultural references sound like your nan talking about fancying Clark Gable, old money, being evacuated and saturday morning pictures when you were 19
If I'd have known, I'd have driven over and bought one and collected some balls, made the mistake of not prepping any dough for the weekend so had a pizza drought :/
Would love to see your take on freezing dough. Yeah it's sacrilege, but if you're going away for a week in a van, ball management becomes a problem, in more ways than one 😆
Rookie q - after having baked maybe 10k pizzas why do you still have to constantly eyeball them while theyre in the oven - seems like you could do it mechanically like you do the rest of the process
Easier said than done. Would be nice to do if there was any shelters in the area. This never ever really happens though. It was the end of the day and I needed to clean up and get home.
12” pizza plates cost the same as a box and I’ve done this before. The amount of times people ask for boxes after you put it on a plate. Happens all the time. It’s also all about the branded box for me.
I think that depends more on the application. The Roccbox is much more mobile to handle than an ARC XL, even if you don't have to transport it but always have to put it away. If you have a permanent place, then I would personally tend towards the ARC XL.
Your pizzas look so good I bet your truck has got 2 Michelin tyres 👍👌
LOL
😂
4tyres... not 2🤣
"I'm not making pizza tomorrow, it's Sunday, i'm chilling"
Love your videos man, Keep up the great work!
The kid doesn't seem to be engaged about the history of the van, but for me, I absolutely loved hearing about the journey. It's a freaking gem and you should be proud. I love old stuff and the restoration process. You are one lucky man.
yea i noticed that lol, kid is Frazzeled from hearing about van history 😀
Reminds me of when I was 18 working at a pub. The customers would have conversations with me and I'd just reply "yeah" to everything they said. Not because I didn't care, but because I was young and not confident about adding to the conversation. One day a customer said, "why dob you just say yeah, surely you have some input". I then realized I could probably try put in some effort, and it really helped. I took alot of little tips away as a youngster and it was all about learning and becoming a man. I'm sure he's interested somewhat just not showing it.
Love it. Yeah.. yeah..yeah... not taking a word in 😂
Maybe because it's his first day on the job and he's nervous
Love your channel! Just started watching all your vids and can’t get enough! I love the see how you operate.
Just discovered your channel man and I really love watching along during your events, as well as the thought process, explanations, etc. super entertaining. Really incredible how on point you are with everything. Extremely professional and the passion for the job is in everything. Cheers 🤙
Hey thanks. Some new content on the way.
Friday movie is a CLASSIC. You got good taste in Movies and Music, bro! wicked stuff!
bet the tall lads back/neck was killing him after all that crouching!
No idea how he did that, my back was killing me watching.
Seeing you prepare from a different perspective is cool
Great video! Should see if any locals could make use of it! They could setup a popup shop on deliveroo selling only pepperoni rolls or something. Or even someone should set up a popup oven and batch cook the remaining and give in to homeless shelter. But again alot of hassle and alot time needed worth a try.
Another great video. Would you share with me who did the fit out on your van ?
Sure thing. Was Morgan’s customs and classics in Wales.
@@peddlingpizza Many thanks my friend
Heard! Keep up the great work! I appreciate all the details you share!
I liked this guy to begin with. Then I find out he's a fan of Friday...now I really like him! 🤣
Great video as always man, Cant wait for a Gozney to be in the budget to buy so i can start chef-ing up some pizzas here in the states
Friday is a classic flic! Origin story of the van! Dayum! That’s extra dimension!
Amazing pov, nice to see it switch arround. You should try to do this more often to give us and you some change now and then. Both of you did an amazing job on this. And you always seem so happy even if you start getting stressed by the amount of orders that has come in
Yeah the camera angle seemed to work well
Love your videos real bangers and watch them all. Love to so what comes with the job after a hard days of work and how you get everything clean en ready to roll again
Jack is good 👍 great questions ! He’s a keeper 👌
You make it look easy, Adam. Your pizzas look delicious. And your dough balls seem consistent from video to video.
Every time I Watch Your Channel, I Order A Pizza. This Is Not Good. LOL!! Greetings From San Diego.
Love love LOVE your videos!! Just found your channel and I'm obsessed!! Btw thanks for NOT switching to that POV angle all the food workers are using nowadays. It really boggles me 😅, i enjoy your simple set up.
That storage part up top for the cheese, basil etc. cooled or just as is?
It’s a toppings fridge.
@@peddlingpizza ahh thats what its called lol
you are talking about all my favorite movies! Chef makes me want to do this life for a while.
Great video mate - looked like another full on service! As you say, shame to go home with dough but it’s one of those things.
Chef is a great film 👌
Super impressive teamwork lads!
Great Master
I have a question about managing the fermentation of pizza dough.
When we open the dough, after 8 hours of fermentation at room temperature, using a flour with low W, we have, for example, a “time window” of approximately 1 to 2 hours so that the dough does not start to degrade.
Using a flour with a higher W, what would be the “time window” to use the dough?
I await your guidance.
Thank you.
All depends on the hydration, temps and yeast & salt levels too. Higher hydration will give the flour more to feed on and will help ferment faster. Higher salt level will slow things down though. You could blend in a small percentage of a stronger flour to push your existing dough further. 10-20% of something a lot stronger will work. Tween it to work for you.
@@peddlingpizza I really appreciate your help.
Good luck to you
How much should you expect to pay for a dough tray and lid, and where is best to buy them.
young lad making me feel old missing all the references lol
What are the inside dimensions of your kitchen area in the truck?
I wanna know this too. I’m 5 feet 10 inches. Tryna figure out if I could work in a van like this 😅
I actually just bought a 22ft FedEx truck for this purpose. Plenty of room. @@1970broncoman
Great attitude ! If it was me I would have cooked few "Panuozzo"s with the residual heat of the ovens, which can be eaten a couple of days after :D
I’ll sometimes do this as they are epic to have. My family is a bit pizzered out at the moment.
That poor kid listening 2 you talking about the van, how you bought, modified ect he just isn't interested one bit lol unlike me your subscriber who realises you are talking to the camera not just him haha, love ya vlogs Adam m8, just bought my first gozney, u have me hooked.
Just found your channel mate, love it. Can I ask a question. I'm wanting to upgrade my home pizza oven. I have a ooni koda 12. I bought it on a wimp, didn't really know about anything else. What gozney would you recommend for me? Maybe the budget at a push is 800 euro. Thanks mate, keep up the brilliant content!
100% Arc or Arc XL if you want to do larger 16” pizza.
How many did you end up selling? What was the revenue/profit for the day?
Very cool angle!!!
Friday! Love that movie
Where did you buy the aluminium foil that you put in the pizza boxes?
What do you do with the rest of the dough? could it be put in the fridge?
I'm loving your videos! makes me want to open a truck in Ottawa. One questions... What scraper do you use? I have a bench scraper but find it difficult to get the dough out because of the angle.
It’s a Lilly coidroipo 10cm one
@@peddlingpizza Amazing, thank you so much!
At what oven temp do you set your ovens??? I thought you stated 5-550 degrees...????
When you can make pizzas faster than your assistant can take orders and make up boxes...
Poor kid, needs to work out the front of the truck or something or he will become a hunchback lol.
Andy here from Pizza 48 - Quick question with 150 dough balls, do you batch them with different yeast levels to see you through the day??
Might do if doing a very long day and over 200 pizza but for this amount both batches are the same.
When my Chargers play in the UK for an American football 🏈 game, I want to spend a day in this food truck and just feed the GOAT grapes while he makes masterpiece pies at St Alban. 😂Adam, consider this my apprenticeship application for one day so I can learn from the man firsthand, and of course,the business! And if you’re ever interested on taking a holiday in Rhode Island, the Ocean State, I got you bro, just say when. Thanks for keeping us all entertained!
Do you have a photo of the van in its original state?
Hey Adam, wanted to ask you.
I noticed you sometimes bake 2 pizzas and when they are finished you directly put in the next two. Doesn't the stones need to reheat first? I have 2 small ovens with biscotto and I always need to reheat a minute or 2 before I put in the next one.
Love your video's btw ❤
onni cannot do this!! I agree after using them both
Wish i was nearby I would come and get some dough still not getting my dough right
Whatever though you had left, since it’s refrigerated, you can use the next day. That extra day of fermentation, actually makes the dough better.!
I don’t have commercial fridges big enough to fit dough trays. Also my dough is made for a room temp fermentation. It’s not better the next day.
When you realise your cultural references sound like your nan talking about fancying Clark Gable, old money, being evacuated and saturday morning pictures when you were 19
Haha
Friday is Highday^^ Best Regards from Germany ;)
Hey mate could we get a video on your camera set up? Love the content
Sure thing.
I quite like this camera angle, Maybe double cameras on on market day?????? (editing nightmare!!!) LOL.
Pizza people just love pizza. We’d all eat it cold. A slice of your pizza cold is probably just as good as hot.
If I'd have known, I'd have driven over and bought one and collected some balls, made the mistake of not prepping any dough for the weekend so had a pizza drought :/
Would love to see your take on freezing dough. Yeah it's sacrilege, but if you're going away for a week in a van, ball management becomes a problem, in more ways than one 😆
Do you use them as Poolish for the next day or next batch?
The Pizza Master
Pizza JEDI
I got a sore neck watching that young man.
The movie Chef they made Cubano sandwiches. Great movie.
He’s way too tall for that truck 😂😂😂
At what temp you cook the pizza? 500C?
450-520 usually
As you talked how difficult a Marinara is - I'm still trying a decent Aglio e Olio.
Looks like it could get intense at times
wow loaded pizzas
Rookie q - after having baked maybe 10k pizzas why do you still have to constantly eyeball them while theyre in the oven - seems like you could do it mechanically like you do the rest of the process
All part of the process to get banging bakes. Cooking at 500c. Seconds matter.
The Joey special was TWO pizzas 😉😎
You can use the left over dough as a poolish starter
Do you do consultations?
have done, yes.
@@peddlingpizza would love an email to reach out. Or if you'd prefer social media (maybe Instagram) Your skills are amazing btw
Curious how your mounted your refrigerated prep table to the wall
Looking to do something similar instead of getting one of the big prep tables
Hi Adam if your ever in the Leicester or Coventry area I come work for you for free….
How many inches are the cooked pizzas in the box….?
✨🍕✨
Love it.
How many did you have left?
50
About 45
Can you knock it back and freeze the balls? Maybe sell some frozen dough balls
Would like to see a clean up video 😊
It’s just me spraying it down and cleaning, sweeping, mopping. Not really interesting.
I live in western Canada. Should I flap my arms.
Bro! Flatten them and make pitas and give/sell it to a restaurant or soup kitchen
Easier said than done. Would be nice to do if there was any shelters in the area. This never ever really happens though. It was the end of the day and I needed to clean up and get home.
Let me guess how many you sold?
Hmm 149!
gimme some chili fritos
hes making pizzas too fast like in a food truck games amazing boss
CHEF is a great movie. They made Cuban sandwiches. Not Mexican.
That’s the ones.
With Jon Favreau!
Just reball and toss each ball in a small oiled plastic bag in freezer
Sounds good but I don’t really make much pizza at home and it would be no good to sell.
The young lad is too tall for the van. It's not fit for purpose. He will do his neck back and other parts in.
this viewpoint is nice !
Pizza sammiches
Not really a big deal, you can use 'em for the next one dough ;) or freeze it.
I don’t freeze anything for the business and i always make fresh dough for any event.
@@peddlingpizzaFair point, but why put in the bin when you can turn it into a French baguette ❤
@@ItzKamoit was Saturday afternoon. Like I mention I don’t eat much bread and needed to get home. Loss to me was minimal.
Biodegradable plates the way forward at these type of events, saves so much time, and decreases the waste.
12” pizza plates cost the same as a box and I’ve done this before. The amount of times people ask for boxes after you put it on a plate. Happens all the time. It’s also all about the branded box for me.
Should of went to the hospital and cooked all the leftover pizza that way you have no waste
Sounds nice
Question! Do you recommend starting out with the Gozney Roccbox ($499) or should I spend the extra few hundred on the ARC XL 21in? (799)
I think that depends more on the application. The Roccbox is much more mobile to handle than an ARC XL, even if you don't have to transport it but always have to put it away. If you have a permanent place, then I would personally tend towards the ARC XL.
How many did you sell?
About 100