Video

Hey mate could we get a video on your camera set up? Love the content

Outstanding 👌

6:58 the genuine surprise in his voice 🥰. Wouldn't surprise me if that person is now on his journey to become a pizzaiolo himself!

Pizza & Portishead 🥰

What a fantastic shop!

So peaceful to watch

Hi Adam, Another great trading vlog. I have been told that blue zia rosa are exactly the same product as the Rega gold tin tomatoes, have you used them/considered them at all and confirm if this is correct please?

hes making pizzas too fast like in a food truck games amazing boss

wow loaded pizzas

What peel is that ?

What size dough trays do you use?

Just for mentioning Big Worm and Friday I gotta follow this channel

This truck and you are brilliant. Love how you share everything. I’m following someone who’s building a pizza truck himself. I don’t like the layout at all. Your ovens are on the side of the window. He put his ovens across from the window so he has to turn 180 Deg.

When and where you gonna be in germany ????

At what oven temp do you set your ovens??? I thought you stated 5-550 degrees...????

I want to dip some mozzarella sticks in that sauce

Thanks for the video. I never knew cooking the tomatoes changes the flavour. Amazing channel, just got a Roccbox to cook pizzas for my family and friends and you're channel and tips have been great

Poor kid, needs to work out the front of the truck or something or he will become a hunchback lol.

If you want to speed it up, you'd need to find a way to prepare the next pizza on a paddle and put it in as soon as the previous one exits. But then again you might be full tilt already.

I just found your channel…I’m a chef in USA and looking to do a truck for my retirement and your content is SO INFORMATIVE and unpretentious. Thank you. 🙏🏼 Are you only running propane only in your dome ovens?

I’ve been making Pizzas since the start of the year and while they are good, I struggle with consistency. I just found your videos and think they’re brilliant! I’m going to do my best to replicate your process. Although, I either use a Kitchen Aid, or knead by hand, but I’ll keep an eye on the temp this time. I started the year using Manitoba flour from Costco, but could not stop it being sticky, or make it strong enough. Finished that sack and now have Caputo 00 pizzeria. We like to have our pizzas around 6 on a Saturday, so do you think if I mix at 6 on Friday, then ball them after a bulk rise at 12am, they’ll be ready for 6pm cooking? Mate, I think all of your videos are great 👍🏻

Do you ever come to the Midlands? Leamington Spa market for example?

is that omamori on your keychain?

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 ❤

Love it! Ive recently picked up a mill and it makes the consistency so much nicer. I bounce between a cooked and fresh sauce depending on my mood. I like a bit of a spicy sauce so cooking with red pepper flakes is my go to.

Looks incredibly tasty. Like the leoparding on this one. WHat kind of olives did you use?

The dough looks so maleable and stretchy. Mine following one of Vito Lacopelli's dough recipes tends to tear when im stretching it. I definitely believe its about refining the basics, and a lot of practice to get it right... then learning the skills to not burn it in a pizza oven! 😂

The pressure! nice work

My favorite part is the way the pizza is rotated. The technique!

Should of went to the hospital and cooked all the leftover pizza that way you have no waste

Is this the Sunmix Evo 6 line?

Seat belt?

Have you ever had an encounter with soccer hooligans? ⚽️ 😱

What point of sale system are you using?

I'm still patiently waiting for my wood fired cook video. :)

Gozney is shit and you got a Aircon who cares

Hey Adam, serious question. I am considering a Gozney for home, I like cooking but I’m concerned given the weather how much use I’d get of one. I don’t have an area for permanent setup. Would you go rocbox or go broke and get a dome ?

Man, I’d love to chat some more about the bike you had and how it was set up. Sadly not many videos about it. Any chance you’ve got some more info about it? It’s exactly the sort of small scale thing I’m after.

What r the pizzas you make and your pricing ? 👍🏻

Best way you’d recommend learning the slap technique to stretch to dough?

so cool that you are still out there every week, could watch this all night long, big respect

How many did you sell?

This is exactly how i learned it from an italian pizza master from sorento who won many prizes. All great flashbacks comming now. Thanks

who the fuck want pizza to a wedding

Again, respect

When your kids are old enough, will you bring them with you to work? Great first job, with dear old dad!

It was allways my dream to have a pizzatruck like yours.your smashing it.keep up the great work and food

This was fascinating! Thank you for sharing!

I don't know my girlfriend loves my sausage fingers !!