Dough management for mobile pizza businesses.
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- čas přidán 12. 09. 2024
- I was asked how I managed my dough with such hot temperatures in a wood fired pizza truck. I take the time to explain my process and try to share tips along the way. Alot of different ways to go about it, here is mine. #woodfiredpizzatruck
This kind of content is invaluable for people like me who are just about to get started. Thank you and keep it up! 💯
"Amen Sista... Amen"
14:58
"Now that's a Pizza"
So BEAUTIFUL
Nice work!
I've mastered my neapolitan dough years ago. I most recently mastered my NY style dough. I'm planning on building out a pizza food truck with my brother and was not sure how to handle the dough in that kind of environment. I might be putting out a series on the build on my other CZcams channel. Thanks for the tips, it's really appreciated.
Glad you liked it. Keep us posted on your build. Thanks for watching.
Love that thin lizzy....great vid
I’m a 68 year-old semi retired cook. Been thinking, for a couple of years, about some sort of food truck or maybe renting a space at my local farmer’s market. I’ve been making my own dough at home for a few years, sometimes taking it to work with me. My dough is a direct method one, and much different from what I would make, should I try this for public sale. You’ve given me a glimpse into the dough management game, which I would have to learn. Many thanks
My pleasure, more than one way to go about it, just sharing how I try to manage it.
It has been a year... What did you decide to do?
I too am 68 and have had a cafe... and am thinking about doing a food truck....
especially Pizza
Awesome video!!!! Thank you for putting the effort in making it.
Starting my own pizza truck soon. Going through all the permits etc at the moment. This was a lot of help, some people saying they dont think i could make my own dough ina truck, but obviously it can be done. If I can pick your brain every once in awhile thatd be great! Let me know! Thanks!! Keep it up!
Hey dude! Well said regarding the atmospheric conditions affecting the dough. I tried following Vito Iacopelli NY dough recipe 70% hydration. Was too wet, for my kitchen, so 60% is better for me. Pies look great! Thanks for the info buddy
My pleasure.
Tight balls in the mornin’? Blown out balls in the afternoon? Sounds about right…👀 all kidding aside …great content. Love your channel.😎
Lol it's a hustle
I was just thinking about this. Thanks for the video!
Ive been looking for a video like this for almost a year!
Hope it helps. Pretty easy, just have to stay consistent with your steps.
i really appreciate you doing this video ma dude !
it took me about an year to figure out the dough and hydration can vary wildly with humidity and heat.
i was too chicken to do a full day offgrid dough. now i think i may just be able to pull it off. exciting 🍕🍕
Nice video. Thanks for the info
I usually never watch a CZcams video that lat almost 35 minutes... but this video was FANTASTIC and I "Thank YOU" for making this so great...
One more question:
When you're about to close... what do you do with the Fire/wood inside the Pizza Oven?
How do you put it out? (Hope this wasn't a silly question).
Thanks for the content, I have been making pizza for a couple of years and friends are recruiting me for the local farmers markets. I've done a couple of test events.
Awesome. Have fun. What kind of oven are you using
@@hotboxpizzatruck i have two OONI (Karu16 and Karu12G)
Roughly 20 minutes in... Thin Lizzy... SWEET!!!
Gotta have good music
Thank you for the great information.
EXCELLENT VIDEO
IT is so sweet of you to make your wife this pizza...
You are a keeper. Good Husband.
Do you ever make the Hawaiian Pizza ... My Favorite (Don't laugh).
What is the BEST Selling Pizza you make?
So interested in the food truck pizza business!. about 40 pies a day @ 13 bucks ,25 days. man that'd be a good living.
That’s about $3500 after food cost and labor…you’ll need three trucks to make 10K a month…
What a great video. I'm still having a hard time controlling my dough. 👍❤🍕🔥
Me too! 🤪
Great info... id love to have a pizza truck...
Great video
perfect round shape and look taste good ..........
28:42
What do you do with the dough balls at the end of the day.
Can you use them the next morning or do you have to through them out?
try cross stacking your dough trays in the cooler for 1.5 hrs then stack upright overnight the dough will hold its shape better
Cool them down quicker...thanks brother.
Hi Eric, still trying to get consistency at a home hobby level and your info transfers over. I also do calf fermenting for ease of control. I don’t get much rise in bulk or balls in fridge. What bakers percent yeast are you using for 24 hours? Not sure if it is my yeast% or the initial head start rise I need to tweak. Too bad you’re across country. Would be great to intern with some one like you. You explain things well and calmly and are direct. Keep it up please.
Thanks ddt. .5% is where I'm at. I was just helping a friend for home use.... without seeing where the dough is at when you roll it hard to say. Might need to tweak your initial rise like you said or if your refrigerator is to cold pull them out a hour or 2 before you use them. I appreciate you watching.
nice one , stay connected brother
Wonderful.
I am in the same business.
I just think that you overload thee toppings a little bit
Thanks for watching. Yes I'm very generous with the toppings 🙂
Hi looking to get into to the food truck business myself I’m going into the business blind just retired not to long ago and I wanted to do this for a long time I recently purchased a truck two months ago and already started to work on it I watch videos like yours and others to help me get started but my question is how many dough balls do you make a day thank you for making these videos
Congratulations Mike. #s depends on the day. Running solo 40 is a good number. You have to figure out how much you need to cover your cost and make at least that many😉. Keep us posted on your progress
How many batches of dough do you make per day and how many balls do you get per batch? Thanks.
Thank you !!!!🎉❤
How many kg of flour to make 25 dough balls ?
they are some beauties
Great info here. I have a question though. Do you close the door while the wood is heating the deck or is it best to leave it open for air flow? Thanks
I leave it open when warming up the oven.
@@hotboxpizzatruck What temp do you run your deck at? Your pizzas ALWAYS look great BTW and your videos are an excellent source of info! Thanks for doing that
@@r.llynch4124 deck between 750 to 850.
Just wondering how much do the dough balls weigh? What size pizza are you making? Great channel!
7.5 for 10 inch and 10oz for. 12 inch. Thank you!!
10:40
How many ounces are your dough balls weigh?
How big does this make, pizza size?
Got the answers at 13:15
Great video thank you. You have a new subscriber! What temp do you usually cook your pizza at? Thanks.
Thanks. Decks in the 800 range give or take.
Thank you. Pizzas look amazing. I will check out your other videos soon too.
What temperature do you keep your refrigerator? And just to confirm, you stretch your dough directly from the fridge? Love the vids man!
It's 36 right now but on a hot summer day it will go into low 40s. Yes straight from the fridge to stretch. Thanks brother.
@@hotboxpizzatruck thanks for the reply my man!! I had one more question if you don’t mind me asking, do you use 00 flour to dust the dough/peel/work area? Or do you use semolina? Thanks again man!
@@jakesteele9597 00.
@@hotboxpizzatruckEric how in the world are you getting cold dough balls to stretch? I can’t get them to cooperate when cold.
I live on the west coast and it's a wet climate summertime 68° winter time 58° or lower, so I can see I will be having to leave the dough out properly for about 5 hours before I can put it in the refrigerator what do you think?
Absolutely. You will just have to watch how fast it's rising but 3 to 5 sounds about right
Thanks for sharing! Where do you buy your sausage from? Is it precooked?
Yes precooked. I get it from Gordon food service.
I’m sorry I’m really slow. Is it possible to type out instructions in the description pls.
Sorry I don't have the time for that. Just keep watching and take notes.
I can’t believe you asked him that…there’s a transcript…you can take a look
20:10
WOW!!! Turned out so Beautiful
What would you charge for this Pizza?
15.00
@@hotboxpizzatruck
Is that a 10" pizza (small)
Or a 12" pizz
@@judichristopher4604 12 inch 15.00
Yes
@@hotboxpizzatruck
Thank you so much for being so kind to do these fantastic videos... and also taking the time out of your busy schedule to answer our questions.
You are a Master Pizza Maker.
These videos are a God-send right now to me... because of my sudden life change I'm having to make.
My Mama (God Rest her Soul) just died about 6 weeks ago... she was 86 years old.
I have been taking care of her for the last 6 years.
NOW... that I'm almost 69 years old, and can't retire... do not want to retire.. I would love to go back into cooking.
I used to have a cafe called "Mama's Kitchen" making EVERYTHING was made from scratch, that is why I totally understood what you were talking about that the dough is different every day, depending upon the weather...
Yes Sir... I totally agree.
There is just something about Pizza that Everyone loves... You can put anything with Pizza (to sell)... Desserts... Beer... Drinks... Bar-B-Q...
Which I have had a Bar-B-Q stand before... but WOW that is expensive to keep up with... especially today's prices on good meet...
I would love to do Beef Jerky though.
For the last couple of years I have really contemplated what kind of food I would like to make.
I do not want to go back into a Brick and Mortar building... I have wanted a food truck or trailer since 1982.
Thank you again from the bottom of my heart for all of these FANTASTIC Videos... (Excellent editing too!!)
So... to get this right...
What do you sell your 10" Pizza for?
That is considered the small?
Thin Lizzy...Oh Yeah!
🔥😎
do you mix your dough & prep your ingredients inside the truck? thanks for showing the process.
Yes, everything is done in the truck. Thanks for watching.
Eric great vidio for sure how many pies do I make on a good day ? Keep up the good work
Thanks Steve. Amount varies, I keep somethings to my self.hope you understand.
@@hotboxpizzatruck understand sorry didn’t mean anything by it
Thanks for the info. I do have a question though that I belive you jave covered before somewhere. When you're pressing out the dough ball, does the top of the original ball stay on top or does it end up upside down per say when you go and cook it? Hope that makes sense.
Top goes down! It makes a difference. Try both ways to see. Thanks brother.
@@hotboxpizzatruck thanks for the quick response! I just got me an oven last week and will be useing it for home use. I'm very excited and absolutely love watching your detailed videos! Keep it up!!
I’m curious about the rising in the fridge. When I use a fridge for my bulk ferment it does rise much and after I ball it hardly changes at all. I know yours will be warmer because of the retained heat in the dough when it bulks, but I think the ball difference must be more yeast (you) or warmer fridge (you). Have you tracked your fridge temp changes through the process?
Ya I definitely watch temps on the fridge all day. How long do you leave it balled before using? Mine is at least 16hrs balled before using. The fact it doesn't rise much is a tool to use to your advantage. Let the dough go further before your ball it. The reason to refrigerate is to slow it down so it doesn't get away from you. You can always pull them out if need them to. I hope I answered your question.
@@hotboxpizzatruck I mostly do room temp ferments now but if I’m doing a small enough batch for just a couple people I’ll do 3-5 days fridge ferments. Just don’t have the fridge space for when I’m selling (it’s by donation) pizza. Lucky I have AC so the basement is quite consistent.
Hi there - Do you let the dough come to room temperature after 24 hours of proofing in the fridge before you stretch it?
In the winter if it's really cold. Rest of the year, no, I don't
Your able to shape the pizzas right after taking dough out the fridge???
Ya no problem. Only time it's hard is winter time, just leave them out few mins before rolling and it makes it easier.
Is that the Top Gun soundtrack? :D
Lol idk 🤷♂️
When you're stretching your dough (in your bowl), are you using your regular dough flour, or are you using a semolina mix?
The same flour I use for the dough. No mix. Art is doing a mix
Yep I tried just 00 then I did only semolina (Love the super gold color with semolina but it's too rough when you are chowing it. Now I work with 40% Semolina 60% 00
@@artsavo4400 sounds good
How often are you making batches?
Daily
So you keep you dough in bulk and form new balls as the day goes?
Make dough in morning. Stays in bulk all day. Roll in the evening and use those dough balls next day.
@@hotboxpizzatruck thanks. I make a Sourdough
About ready to buy appliances for my food truck. How many quarts is your mixer bowl? I’m trying to figure out how big of a spiral mixer I should buy.
20 quart
I'm curious as to why you don't roll the dough balls right after you make the dough?
Easier for me to control the dough rising when in bulk.
@@hotboxpizzatruck so the dough is basically Rising twice. I've made pizza for 30 years and I'm just exploring and enjoying looking at different ways of producing good pizza dough. Thanks for the videos.
@@jimalvarez4657 I suppose so. Majority of the rise is in bulk , again I can keep a good eye on it. I do different size balls within the same batch so the finish product is closer in consistency. I refrigerate almost the whole time except the initial rise it is on the counter to get it started, then goes in refrigeration. I lack the space to roll immediately and have dough trays out rising before the go in the refrigerator. Hope this makes sense. Thanks Jim.
Hi, where do you get your ingredients from to minimize cost?
Restaurant depot
How many pizzas do you need to sell each day to make a good living?
How is Art doing?
Doing good.
Hey Mike 👋. I'm doing good thanks for asking. I'm happy to be part of the wood fired pizzaiolo family. I have a lot to learn and improve. So im still here at Eric's wood fire academy 😉❤
What do you do with extra dough?
Sometimes you can work with it next morning or toss it
what type of yeast do you use?
Saf-instant
Is 00 flour? o all Trumps flour
00
jesus the audio is killing me
Sorry brother, our production budget around here is well....zero lol. Just trying to share some information. Hope you got something out of it.
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Bravo! 🔥🔥🔥