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Пікірлер
@edvaldoribeiro3162 29 күн бұрын
Aonde eu consigo essa grade
@BlackJesus8463 2 ай бұрын
Hes cooking in pans! 🤣🤣👍
@sulencio13 4 ай бұрын
That’s where my aunt works at
@christopherposten4177 9 ай бұрын
i hate those hair trigger emergency stop buttons placed conveniently in the way... so much
@thecalham 10 ай бұрын
Just wondering what you run your temp and speed at, Currently doing a 7 min run and 425f for our crusts but sharing tips would be cool
@pizzaguyaz Жыл бұрын
Man, they are cranking out some pizzas. Looks like some are on a pan and some are not. What's the difference?
@abhinavagarwal1891 Жыл бұрын
Do you export your products to India?
@hotrockspizzaovens8869 Жыл бұрын
No it's only available in Canada and USA
@Pizza-and-weights Жыл бұрын
Hoping for a compact version
@hotrockspizzaovens8869 Жыл бұрын
We are working on it 🙂
@jjjj72yahoocom Жыл бұрын
Why do you use parchment paper on the Chicago Thin crust?
@shenzhoutianhuimetalproduc5279 Жыл бұрын
We are supplier for this wire belt !
@georgehirapetian1570 Жыл бұрын
I cant find anywhere how big is f.... oven.
@lewistonmaineiac Жыл бұрын
Garbage cannot compete with Old School. The crust is softly cooked. Only good to make money and not a Perfect Pizza
@javiermartinez4946 Жыл бұрын
It doesn’t show when the pizza is dropped in the oven
@KhemBoBeatZ Жыл бұрын
How much per oven?
@KhemBoBeatZ Жыл бұрын
They had to remake another calzone because the first one looks Lil burnt. Nice try
@nicholaslandolina Жыл бұрын
Who's Bianca
@PretzelGuy5280 2 жыл бұрын
Wondering if you can do pretzels on these conveyers--pretzels dipped in bakers lye that is. Is that possible?
@dogemq9863 2 жыл бұрын
Fuck yeah this shit slaps had it las tnight
@angelor.moretti8795 3 жыл бұрын
DON'T REINVENT THE WHEEL MAKE IT BETTER THE HOT ROCKS IS BETTER
@stangleeze 3 жыл бұрын
These seem like nice ovens but look very wide. Can you guys post some more videos showing how the underside is cooked and can you use pizza screens in these ovens
@bxxgieman2692 3 жыл бұрын
Wait... how did u.... I just ordered piesanos at Gainesville, Florida wth.
@hotrockspizzaovens8869 3 жыл бұрын
Lucky you! Your pizza was baked on stone with the Hot Rocks oven!
@ironwoodcorp 3 жыл бұрын
Just curious why you are cooking on pans?
@hotrockspizzaovens8869 3 жыл бұрын
Hi Brandon. Joe had a wire mesh conveyor before the Hot Rocks. His clients were used to this type of pizza. He was actually looking at expanding his menu to offer stone baked pizza. Goes to show how the Hot Rocks can fit your needs.
@gencoglu 4 жыл бұрын
It is way crispy for a Turkish taste but that can be adjusted either heat or speed of conveyor. Good for a start.
@DerekHaasHaas 4 жыл бұрын
Is "pizza man" really the official term in the industry?
@suzanneaccorsi1064 3 жыл бұрын
Exactly what I was thinking. I mean, I’m a woman who owns a pizza restaurant & I cook them too. Jeeze, how many times can you say Pizza Man! Let’s just go with Pizza Baker.
@that_old_white_guy6732 3 жыл бұрын
@@suzanneaccorsi1064 And we LOVE your Tavolino pizza, Suzanne! Glad you are finally back!
@lukoluko1637 4 жыл бұрын
As a Turkish chef i prefer less crispy. good job👍
@hotrockspizzaovens8869 4 жыл бұрын
Thank you for your comment!
@nectarioskolovos6585 5 жыл бұрын
That crust looks amazing! What's your dough recipe for that?
@hotrockspizzaovens8869 5 жыл бұрын
I will check with Fab, our chef who cooked it and we will send it to you by tomorrow.
@hotrockspizzaovens8869 5 жыл бұрын
Hi, As promised, the dough recipe that we used in the video. - 10lt water - First there is 9lt water in the kneading machine and 1lt outside in a cup - Adds 170gr salt - Adds 30gr yeast - Mixes a little bit to melt salt - Adds flour 20 pound bag - Adds 1lt water slowly after the flour mixes a little - Spray some water from time to time to cool the dough down because it heats during the kneading process. The dough should stay cold in order not to fermentate during the kneading - The dough should go to the sides of the kneading machine from the center by itself, it shows that the dough is in good shape for pide - The dough should be kneaded for almost 22 minutes - Then it should be left to rest for 10-15 minutes as cold after spraying some water on it - There should be no bubbles even after the resting - Dough can be divided into required pieces after the resting. - Divided dough pieces are left to fermentate to a certain amount. - Then you can add the topping and bake the pide.
@hotrockspizzaovens8869 5 жыл бұрын
If you need extra help, you can call Fabrizio at 514-582-6689
@vincenttourigny3936 5 жыл бұрын
You can stack the oven 3 high. Output of 150 pizzas per hour per deck for a total of 450 pizzas per hour
@mamaspizzamidtown2149 5 жыл бұрын
Can you stack the oven 3 high or just 2?
@lucita1229 5 жыл бұрын
Piesanos in Gainesville,florida