Being Pizza Chef: Running a Pizza Truck Business in London

[@illletmyselfout.8516]

Great narration

[@ilpeperonepiccante]

Thanks 🙏

[@andreaskrasmussen]

I know you're a pro, and that time is also a part of your equation, but salt slows down the processes in yeast, adding it at the same time will make the dough less than what it could be.

[@juzersj]

Love the videoooo

[@ilpeperonepiccante]

Thank you,I’m glad you like it.

[@tomikuzmanic]

Have to say, brilliant and optimised house setup. And a big plus for starting a day with espresso and not americano ;)

[@ilpeperonepiccante]

Thank you very much for appreciation.🙏

[@tomikuzmanic]

@@ilpeperonepiccante well, i am just realistic :) anyway, keep up the good work.

[@ilpeperonepiccante]

@@tomikuzmanic will do,thanks

[@ViperzDesign]

This is just a re-upload

[@ilpeperonepiccante]

Thank you for pointing that out.

[@michaelcrocker9181]

Great video! How many average dough balls do you prepare per day?

[@ilpeperonepiccante]

@@michaelcrocker9181 depends,if I have events sometimes 200. But usually around 70-100

[@DaveAlex2507]

Great video, greetings from Venezuela.

[@ilpeperonepiccante]

Thank you 🙏

[@ft5740]

What percentages of hydration? 60 percent??

[@mrjizzi2611]

Man i think its only 50% look how hard it is

[@mrjizzi2611]

This is the simple dough you can make…brw easy to work with it too…

[@ilpeperonepiccante]

Im not measuring the hydration,always I put the same amount of water 💦. Old school!

[@ilpeperonepiccante]

Im not measuring the hydration,always I put the same amount of water 💦. Old school!

[@ft5740]

​@@mrjizzi261150 percent, doesn't make.the dough hard ? Or depand on temperature?

[@adriandrob7612]

How can you get a spot to be able to sell?

[@ilpeperonepiccante]

Where are you based?

[@ilpeperonepiccante]

Check out my store. Amazon Shop www.amazon.co.uk/shop/reels_rich_olly

[@fransiscaemilia565]

Pls info the address. Thx

[@ilpeperonepiccante]

On our website in description