I started off as a food trucker, and I’ve been a partner in a brick and mortar for the last two years. Partnerships, suck. Ready to go back to the food truck. This is a phenomenal episode. Thank you so much and hats off both of you!
The location is called A La Cart here in Orlando, it's a cool spot, walking distance from my house. Also - it's NONA street pizza, not NOVA street pizza (the description says Nova)
G'day from downunder. ...maybe invest and fit ones of those 'petrol station windows', then the windows could be closed. Then maybe for the ovens there, try to enclose them with some form of heat resistant sheeting. Construct a veneer mesh, then cover with heat resistant sheets. Could ultimately relive the high heat and bring them down to a much cooler level there also. :)
perhaps placing or piviting the ofens for 90 degree to the end of the truck regarding to the heat development? add a side door to the truck, so you are able to keep the wall at the end of the truck open behind the ofens
Please clean the cutting board more often and give people tooth picks to eat those little fried cubes and lets think what we can do to keep workers cooled down Thank you a lot
Our cutting board gets cleaned after every use. Since its wood and gets lots of oils i looks “stained “ but its always cleans and sanitized. That being said, the day after the video, that wood top was replaced with a granite one😊. This section of the menu its called Finger Foods. Adding toothpicks will change the whole theme, plus will also add to the increase of the menu item as well. Will also not look great. We’ve tried 😅. We are always looking to improve our operations on how to make it better for our staff, our customers and our pizza lovers. We appreciate your input!❤
@@Ponkneeit’s hot. It’s uncomfortable. It’s tiny. Too many moving pieces. Its even harder when you depend on commissary kitchens which now means you need to make extra trips just to get an ingredient or item. It’s definitely more work than a restaurant.
i would think they would develop some kind of reflective awning for the top of the truck, dude out of his mind though when he said that sauce is better than marinara lol
For our Fried Cheese, we feel confident. You have no idea how many ppl tell us the same thing, but once they tried that Rum-Guava sauce, they always come back for more and not even touch their marinara. Come give it a try. Is definitely different! 😂lol
Ive really considered it because I already own a 14ft trailer, cooked professionally, and own a smaller Gozney but…. I hate making dough. If I could honestly source balls Id be in.
Owner looks like he is using wood coals and propane in those Gozney ovens. With the edits, I can’t tell how long it takes to cook a pizza. I’ve seen others cook them in 2-3 minutes depending on how hot the stone gets, and I wonder how long it takes for him to cook his pizzas. Kudos for hot honey! Reminds me of Mike’s hot honey.
Yes, we use propane and Lump Charcoal. We really don't add much charcoal, just for some smoky aroma since we really don't want to melt our Trailer 😅. Our pizzas take about 60-75 seconds....rarely up to 90 seconds.
If you're cooking at home good to give a good 2-4 minutes before cutting. Let the fats and oils that got pushed out of the cheese and meats at high temps re-absorb back in so it stays moist on the top, instead of soggy and greasy on the bottom because it all spilled down the cuts before re-absorbing and then soaked into the crust.
Great episode. I'm in mobile Wood-Fired Pizza and I really like the episodes that are more tailored to what I do. But that's not to say I don't like the other episodes also. Lol😂
would love to but would probably blew me and my crew out of the trailer. Plus, we'll probably look like the Sandman with all the semolina everywhere, then adding those huge fans to the mix 😂
I do have a few suggestions since I'm doing this too. Upgrade the trailer to a 8.5 x 20 with a 5 or 6 ft outside deck and put the oven on the outside deck, vented to the outside and with a cut-out to the inside. Have 2 x 1-ton ac units front and back. Never use raw proteins on the pizza you are selling to customers. Cross-contamination from that into cheese is NOT GOOD! It's fine at home but not commercial. If you are hiring others you can never trust they are properly applying. Just a few thoughts.
Thank you for the suggestions! Unfortunately we can’t (at this location) upgrade. This is the biggest trailer we can fit in out spots. Our new trailer will be over 20ft so we’ll have room to spare. Wish we would have room to add another a/c but there’s just no space for it unless I remove our refrigerator. We ALWAYS cook all of our proteins for pizza. Every item you see on this video or other, have fully cooked proteins. Thanks for the advice/concern, still.
We do have vents, plus a powerful exhaust hood. We’re in a very ENCLOSED space. Doesn’t matter how many vents you put here, you will not be able to remove this heat. We hire Engineers to find a solution and the that is “Man Up” 🤣
@@SpazzYettii One oven runs 7 days a week for 14 hours per day FULL BLAST. The second oven is turn on as needed, which is normally during Dinner time on week days, but all day on Weekends and Holidays. When using a 20 lbs propane tank it last for around 16-18 hours of continue use at max flame.
Thank you for all the information. You've been a big help. It is my dream to own my own pizza food trailer. I am so excited to get this going in the near future. I am perfecting my pizza making at this point and hopefully be in business in the next few months. Thanks again for all the information!!
Lol 😂 I have no hair, so that area is not a big deal. What about the rest of the body, especially the back? Will the company do some vests instead lol😂. We could pitch the idea.
Puerto Rico is an island in the UNITED STATES - its a territory of the United States NOT another COUNTRY meaning anyone born in Puerto Rico is a LEGAL CITIZEN of the USA🦅Brooklyn NY❤
We don’t sell personal pizzas. Only one size, Medium (12”). Start at $16. Some will ho above $20 depending on the ingredients we use which are always Top quality or specialty like Fresh Truffles, Premium N’Duja and more.
@@davidkanyok3579No, thank you for the feedback. Temperature is def one of the things that makes it very hard for us to control. We have implemented so many changes and more to come. Average pizzerias must bring their dough to room temperature before baking an hour before. Due to our climate conditions, we only need 10-15 mins 😂. Whenever we are busy, that we have it outside for linger than 20-30 mins they definitely get more bubbles/puffy. That being said, many ppl do like it, so I guess is like a win-win scenario 😂 Thank you once again!! We really appreciate it.
Hey, no need for the hate, but just to clarify-this isn’t meant to be an Italian pizza. We’ve created our own style, which isn’t exactly Italian/Neapolitan or New York-style. I think you might've watched a different video, because nobody in ours was acting the way you're describing. We're all about elevating ingredients to make the best pizza we can, and yeah, not everyone’s gonna love it. That's just how it goes-people have different tastes, and that’s cool. You’re entitled to your opinion, of course, but at the end of the day, it's all about what you personally enjoy.
depending on what pizza, we put more or less cheese, but in average is 3.5oz-4oz per pizza which is very average on a pizza this size 12''. That being said, we use Grande Cheese and the melting coverage is just superior to any cheese out there. If you come to visit, we'll happily add more cheese to it...its on me ;)
Its actually charred and that customer ordered it like that. You see the other ones came out great…with just enough char spots. You can order yours as white as snow or as dark as the night. We love pleasing everyone we can 😊
Every creation we make is different. Some people like thin crust, some like thick, others like sicilian, some like Stuffed crusts, others no crust. In this case, this pizza was created to please those who love crust, which believe it or not there are a lot. We receive compliments on a daily basis regarding our “fking big crust”. Give it a try 😊
@@NonaStreetPizza If ever a food truck would receive a Michelin Star, this would be the one. Like the Seinfeld episode, you are the Pizza Nazi, you suffer for your Pies. Well done Chef.
Those pizzas look like DiGiorno's and I'll guarantee you that guy's not selling 100 of those a day😅😅😅😅😅😅😅. Wake up people there's a lot of b******* artists on TH-cam that pizza is not the kind of pizza people like it's all dough😮 it's burnt they're trying to sell you a pizza truck😮😮 pipe dreams
I’m not here to sell dreams-I’m just sharing my experience. This industry is tough, way harder than running a restaurant, as I’ve said plenty of times before. It doesn’t help when people like you assume they know it all and choose to criticize small businesses instead of supporting them, without offering any facts or backing. That said, I’m all about transparency. If you’re genuinely curious, hit me up, and I’ll send you our daily or monthly reports. As for pizza, not everyone likes the same kind. Some prefer NY style, others love Neapolitan or Detroit style. And hey, if Dominos or DiGiorno is your thing, that’s cool too-everyone’s taste is different. If you want more real insight into my business, shoot me a DM. I’m happy to share and even teach anyone willing to learn. Just don’t talk smack without knowing the facts.
That is just personal preference. Just because you preferred the NYC style, doesn't means this one is just terrible. This pie actually looks awesome and tastes even better, when you give it a chance. You can't be that close minded. Just our 2 cents. Let us know when you wish to try it ;)
I started off as a food trucker, and I’ve been a partner in a brick and mortar for the last two years. Partnerships, suck. Ready to go back to the food truck. This is a phenomenal episode. Thank you so much and hats off both of you!
Sell your share and get your own store. It might be cheaper than a foodtruck
Rent sucks too…
Thank you
I absolutely love his setup and his attention to detail and branding, it doesn’t look like a mom & pop establishment it’s very clean and professional.
He's a good pizza truck operator
Awesome concept! The business owner seems to be very capable, innovative and practical in his approach. Love to see it! Thank you for sharing this! 🙌✨
Thank you of such kind words!
Our pleasure!
The location is called A La Cart here in Orlando, it's a cool spot, walking distance from my house. Also - it's NONA street pizza, not NOVA street pizza (the description says Nova)
Thank you for the support!!!
G'day from downunder. ...maybe invest and fit ones of those 'petrol station windows', then the windows could be closed. Then maybe for the ovens there, try to enclose them with some form of heat resistant sheeting. Construct a veneer mesh, then cover with heat resistant sheets. Could ultimately relive the high heat and bring them down to a much cooler level there also. :)
great idea
perhaps placing or piviting the ofens for 90 degree to the end of the truck regarding to the heat development? add a side door to the truck, so you are able to keep the wall at the end of the truck open behind the ofens
Wow! This is a very inspiring video. I wish the best of luck to Andre. And thanks to your channel, I subscribe.
Thank you!!
When he said staff fighting to do dishes I died 😂
trust me, it's always an "inside joke" when it happens!
Brutal tengo que visitar este Brother , keep on Rocking
Gracias! a las ordenes cuando estes por Orlando, FL
Wonder if you could put some kind of drop down window right behind the ovens to let the heat out when they are on.
noted. might start looking into it. Thank you
That pizza looks ❤. And that prosciutto sandwich 🤌
the best
The last pizza looked soo yummyyy
Def one of my favs! You have to come and try it yourself!
Oh my God does that pizza looks delicious.
It was good
Te felicito bro... esta bueno el concepto, por no decir kbron! (Congrats to the guy, great concept).
muchas gracias.
Awesome job brother there
thank you!
Please clean the cutting board more often
and give people tooth picks to eat those little fried cubes
and lets think what we can do to keep workers cooled down
Thank you a lot
Our cutting board gets cleaned after every use. Since its wood and gets lots of oils i looks “stained “ but its always cleans and sanitized. That being said, the day after the video, that wood top was replaced with a granite one😊.
This section of the menu its called Finger Foods. Adding toothpicks will change the whole theme, plus will also add to the increase of the menu item as well. Will also not look great. We’ve tried 😅.
We are always looking to improve our operations on how to make it better for our staff, our customers and our pizza lovers. We appreciate your input!❤
🎉❤🎉❤🎉❤🎉❤ absolutely 💯 there. Great Setup
Thank you!
This looks like a great setup
Thank you!
Owning a food truck is a HARD gig.
YES it is. Most people underestimate how hard it is. Definitely harder than a restaurant.
Why is that?
@@Ponkneeit’s hot. It’s uncomfortable. It’s tiny. Too many moving pieces. Its even harder when you depend on commissary kitchens which now means you need to make extra trips just to get an ingredient or item. It’s definitely more work than a restaurant.
thats one clean truck bruh
Thank you. We take pride on keeping it that way. It's already 1.5 years old.
i would think they would develop some kind of reflective awning for the top of the truck, dude out of his mind though when he said that sauce is better than marinara lol
For our Fried Cheese, we feel confident. You have no idea how many ppl tell us the same thing, but once they tried that Rum-Guava sauce, they always come back for more and not even touch their marinara. Come give it a try. Is definitely different! 😂lol
Wow! Hats off to this guy. Well impressed!
@@unisonproductions123 was a great time. He’s a good man.
Thank you. We definitely work really hard on this! We keep growing and learning every day! Thanks for watching!
@@AndresMaldonado-hv4oh Nice pie. 👍
very smart building the system
thank you
The only thing I would add on top of that pizza would be some roasted peppers
We have them available upon request ;)
Wow, what an amazing truck. 😍🫡🤩
Thank you! You must try the pizza next 😊. Just mentioned you watched this video and get 15% off.
Ive really considered it because I already own a 14ft trailer, cooked professionally, and own a smaller Gozney but…. I hate making dough. If I could honestly source balls Id be in.
Getting a bakery or another shop to make dough should be easy
Owner looks like he is using wood coals and propane in those Gozney ovens. With the edits, I can’t tell how long it takes to cook a pizza. I’ve seen others cook them in 2-3 minutes depending on how hot the stone gets, and I wonder how long it takes for him to cook his pizzas.
Kudos for hot honey! Reminds me of Mike’s hot honey.
Yes, we use propane and Lump Charcoal. We really don't add much charcoal, just for some smoky aroma since we really don't want to melt our Trailer 😅. Our pizzas take about 60-75 seconds....rarely up to 90 seconds.
nice cooling rack how long did he leave it before cut?
Thank you. We leave our pizzas 30-45 seconds to "cool" down.
If you're cooking at home good to give a good 2-4 minutes before cutting. Let the fats and oils that got pushed out of the cheese and meats at high temps re-absorb back in so it stays moist on the top, instead of soggy and greasy on the bottom because it all spilled down the cuts before re-absorbing and then soaked into the crust.
Great episode. I'm in mobile Wood-Fired Pizza and I really like the episodes that are more tailored to what I do. But that's not to say I don't like the other episodes also. Lol😂
Thanks. I like to mix it up :)
Lawyd dat last pizza looks amazing
I purchased a food truck where can I buy a pizza oven like yours ??????
Gozney Dome
These two are Gozney Dome. They cook with both Propane and wood/charcoal. We love them
This is the problem I have with a pizza oven inside a truck. More windows and forget the ac...
Needs a retractable roof
I wish! If we could only do!
@ Maybe one day, it would give you something to work towards. When the weather permits you open her up and let all that heat out
i need more likke those :D
How bout a ceiling industrial fan🎉🎉
would love to but would probably blew me and my crew out of the trailer. Plus, we'll probably look like the Sandman with all the semolina everywhere, then adding those huge fans to the mix 😂
Pretty similar to peddling pizza
same ovens, but our operations are much bigger and complex. We love Peddling Pizza, but they're limited to just a few pizzas.
@@NonaStreetPizza Yes it is good to see a good variety of options. Well done, as I know it's a lot of work to start something like this.
I do have a few suggestions since I'm doing this too. Upgrade the trailer to a 8.5 x 20 with a 5 or 6 ft outside deck and put the oven on the outside deck, vented to the outside and with a cut-out to the inside. Have 2 x 1-ton ac units front and back. Never use raw proteins on the pizza you are selling to customers. Cross-contamination from that into cheese is NOT GOOD! It's fine at home but not commercial. If you are hiring others you can never trust they are properly applying. Just a few thoughts.
Thank you for the suggestions! Unfortunately we can’t (at this location) upgrade. This is the biggest trailer we can fit in out spots. Our new trailer will be over 20ft so we’ll have room to spare. Wish we would have room to add another a/c but there’s just no space for it unless I remove our refrigerator.
We ALWAYS cook all of our proteins for pizza. Every item you see on this video or other, have fully cooked proteins. Thanks for the advice/concern, still.
The nduja sausage is already cooked. There is no contamination.
Insulate the exhaust chimneys
were do you get the pizza ovens?
Those are Gozney ovens
thanks!
Run ducts underneath have Vents Lower down by the feet...Cool air will stay lower to the ground Heat will rise...Common sense 101
We do have vents, plus a powerful exhaust hood. We’re in a very ENCLOSED space. Doesn’t matter how many vents you put here, you will not be able to remove this heat. We hire Engineers to find a solution and the that is “Man Up” 🤣
@@NonaStreetPizzawear ice packs in your underwear and switch them out throughout the day. You’re welcome
does the oven run all the time?
Just one when it’s not busy
Hey, thanks for getting back with me so quickly. I really appreciate it. One more question how propane do use in a day on a busy day?
@@SpazzYettii One oven runs 7 days a week for 14 hours per day FULL BLAST. The second oven is turn on as needed, which is normally during Dinner time on week days, but all day on Weekends and Holidays.
When using a 20 lbs propane tank it last for around 16-18 hours of continue use at max flame.
Thank you for all the information. You've been a big help. It is my dream to own my own pizza food trailer. I am so excited to get this going in the near future. I am perfecting my pizza making at this point and hopefully be in business in the next few months. Thanks again for all the information!!
@@AndresMaldonado-hv4oh why full blast? why not use a pilot flame of sorts then turn it up when an order is put in?
Aironic Air Conditioned Helmet...
Lol 😂 I have no hair, so that area is not a big deal. What about the rest of the body, especially the back? Will the company do some vests instead lol😂. We could pitch the idea.
Pls describe cheese quality available
We use Grande products: Fresh Mozzarella, Smoked Mozzarella, Burrata, Ricotta.
Puerto Rico is an island in the UNITED STATES - its a territory of the United States NOT another COUNTRY meaning anyone born in Puerto Rico is a LEGAL CITIZEN of the USA🦅Brooklyn NY❤
$22 for a personal pizza?
We don’t sell personal pizzas. Only one size, Medium (12”). Start at $16. Some will ho above $20 depending on the ingredients we use which are always Top quality or specialty like Fresh Truffles, Premium N’Duja and more.
@@NonaStreetPizza $16 makes more sense. I dont mind paying 14-18 for a personal pie ~12/14".
Under proof doe causes big bubbles!
While you may be right, our dough proofs on an average of 72 hrs, but sometimes we have to use it after 48 due to high volume.
@@NonaStreetPizza Maybe yeast and temp! Good of you to respond!Your pie does look good!
@@davidkanyok3579No, thank you for the feedback. Temperature is def one of the things that makes it very hard for us to control. We have implemented so many changes and more to come. Average pizzerias must bring their dough to room temperature before baking an hour before. Due to our climate conditions, we only need 10-15 mins 😂. Whenever we are busy, that we have it outside for linger than 20-30 mins they definitely get more bubbles/puffy. That being said, many ppl do like it, so I guess is like a win-win scenario 😂
Thank you once again!! We really appreciate it.
i mean, its just a burned italian pizza. dude act like he made a masterpiece
Hey, no need for the hate, but just to clarify-this isn’t meant to be an Italian pizza. We’ve created our own style, which isn’t exactly Italian/Neapolitan or New York-style. I think you might've watched a different video, because nobody in ours was acting the way you're describing. We're all about elevating ingredients to make the best pizza we can, and yeah, not everyone’s gonna love it. That's just how it goes-people have different tastes, and that’s cool. You’re entitled to your opinion, of course, but at the end of the day, it's all about what you personally enjoy.
A bit cheap on the cheese ,I would say.
depending on what pizza, we put more or less cheese, but in average is 3.5oz-4oz per pizza which is very average on a pizza this size 12''. That being said, we use Grande Cheese and the melting coverage is just superior to any cheese out there. If you come to visit, we'll happily add more cheese to it...its on me ;)
some of the pizza's look burnt
Its actually charred and that customer ordered it like that. You see the other ones came out great…with just enough char spots. You can order yours as white as snow or as dark as the night. We love pleasing everyone we can 😊
The crust is too fking big!!! WTF!!! 1/3 of the pizza is crust. You put the toppings until the edge! You schmendrick you!
Every creation we make is different. Some people like thin crust, some like thick, others like sicilian, some like Stuffed crusts, others no crust. In this case, this pizza was created to please those who love crust, which believe it or not there are a lot. We receive compliments on a daily basis regarding our “fking big crust”. Give it a try 😊
@@NonaStreetPizza If ever a food truck would receive a Michelin Star, this would be the one. Like the Seinfeld episode, you are the Pizza Nazi, you suffer for your Pies. Well done Chef.
@@officerkrupke4966oh man, THANK YOU! Comments like this makes us keep going on and get better in our craft! Thank you! 🙏
Those pizzas look like DiGiorno's and I'll guarantee you that guy's not selling 100 of those a day😅😅😅😅😅😅😅. Wake up people there's a lot of b******* artists on TH-cam that pizza is not the kind of pizza people like it's all dough😮 it's burnt they're trying to sell you a pizza truck😮😮 pipe dreams
I’m not here to sell dreams-I’m just sharing my experience. This industry is tough, way harder than running a restaurant, as I’ve said plenty of times before. It doesn’t help when people like you assume they know it all and choose to criticize small businesses instead of supporting them, without offering any facts or backing.
That said, I’m all about transparency. If you’re genuinely curious, hit me up, and I’ll send you our daily or monthly reports. As for pizza, not everyone likes the same kind. Some prefer NY style, others love Neapolitan or Detroit style. And hey, if Dominos or DiGiorno is your thing, that’s cool too-everyone’s taste is different.
If you want more real insight into my business, shoot me a DM. I’m happy to share and even teach anyone willing to learn. Just don’t talk smack without knowing the facts.
terrible looking pizza. NYC flat slice is the way. sorry.
That is just personal preference. Just because you preferred the NYC style, doesn't means this one is just terrible. This pie actually looks awesome and tastes even better, when you give it a chance. You can't be that close minded. Just our 2 cents. Let us know when you wish to try it ;)
The man is trying to make a living bro 🤷♂️ I will said good luck man I hope you make a lot of business 🤷♂️
@@larentaestamuyalta6132thank you!