How i manage the dough in the pizza van

[@KevCampbell]

I like the short punchy topic specific videos like this, really useful!

[@davidcristi8835]

yes!! new video 😊. Your videos made me buy a gozny oven and start my own business in my country! Thanks mate! 👏👊

[@peddlingpizza]

Rock on!

[@Tom_Tabbing]

I have been watching traditional pizza making in Italy on youtube and you have absolutely mastered the technique, the way you stretch and make your Margs are exactly the same amazing 👌

[@MrJKDRob]

Loving the consistent uploads

[@peddlingpizza]

Thank you.

[@tylrbass]

those cold packs are essentially "batteries" that you charge up elsewhere (with a freezer at home) and then deploy in the field

[@peddlingpizza]

Exactly that

[@Tru3xEffects]

Love your videos man! Keep it up!!

[@Moonge1l5278]

Loving the vids man, super inspiring. Would love to see one on how you found the trading spots

[@surajshah82]

Love the videos, learnt soo much! Will visit on a Wednesday soon. A short video on how to use the turning peel would be great...its harder than it.looks!

[@peddlingpizza]

Sure thing

[@thecaptain5026]

Damn, that's very hot in the back of the van. That must be hard sometimes. Thank you for this valuable information.

[@morganscustomsandclassics5176]

An absolute genius must have thought Of the design of that cabinet 😘

[@peddlingpizza]

All me Brotein.

[@alex_finch_]

Really good to see this Adam - how do you cope in the heat??? . Recently picked up on your channel, and enjoying the engaging content. Managed to follow your dough prep video and made my own for use last weekend - superb! Best, most manageable approach I've used. Even went with the aubergine/feta pizza you showed, topped off with a drizzle of plum/chipotle balsamic - big thumbs up.

[@whiterabbit5693]

A thought for you … if you draw a black circle with a perm marker on your stainless steel table to the size of your pie , you could stretch it out one time instead of the second time when you place it on your peel, unless your finding the dough shrinks a bit during the handling

[@ysteinaartun6074]

Thank you for your inspiration 😊 May I ask where you are buying the cool plate? 🤔

[@CA52EDY]

Another great video 👏🏻 Are you gonna be at St Albans market tomorrow?

[@peddlingpizza]

Yes sir.

[@ekfishing1223]

Ever thought about offering hands on training or a pizza making class? Id travel from the states to take a class from you!

[@peddlingpizza]

I have one coming up on 5th/6th July at Solcal in Southampton

[@danlantonio7749]

Planning on doing pizzas at some farmers market under a tent. Need to build a box like that.

[@peddlingpizza]

You can get a decent Front loading Cambro box that fits like 8-9 trays. Great for transporting in a car or small van.

[@danlantonio7749]

@@peddlingpizza totally forgot about cambros, thanks. Much easier that way.

[@jamiecracknell6741]

I want to start my own van

[@swd2023]

Big inspiration! Would love to sell my pizzas. Any tips on getting started on the side? As I do have a full time business. Also, do you have a video on how you stretch your dough so fast

[@andrewburnett8970]

Slightly different subject, is it possible to run a couple of Arcs in the van? We are starting out and have a trailer with large extraction hood only + opening flaps on 3 sides. Great videos buy the way 👌 Thanks

[@peddlingpizza]

You’re best off speaking with your local gas engineer and make sure you can get it all signed off to use commercially.

[@kJ922-h3j]

Just discovered your channel a couple of days ago! Love this content, the van is sick and the pizza looks delicious! Was it not unbearable being the van cooking in that heatwave in 2022? Were there any days you had to decide not to do it?

[@peddlingpizza]

Ahh it was pretty wild yeah. Did a day where it was 36°c outside. Fans and a small AC unit kept me alive.

[@leeslatter120]

Ordering a Roccbox for my garden mate after watching your content, any tips at all?

[@peddlingpizza]

Just fire it up and get cooking. Check out some older vids on Gozney KZbin. So much content out there.

[@benlee9647]

I must be doing something wrong. I use cold water to give myself extra time since I knead by hand to reach 23 degrees. I also leave plenty of room for the dough to rise, but it still ends up looking much flatter than yours.

[@stefanmork1016]

With that wonderful dough and your skill, do you do a Calzone ? Best regards Stockholm, Sweden Great vids btw❤

[@peddlingpizza]

I don’t sell them but yeah I can no problem.

[@maltonfil]

How many pizzas do you sell on a slow day and on. Good day? And are there certain days of the week that’s best ?

[@wassimremache1964]

How many 12" pizza can be cooked in the Dome per hour?? Thanks 🙏

[@Miguel-Arias]

Do you use air con in the summer or how do you survive with two ovens blasting heat?

[@ryangases9386]

what do you use to keep you in the middle of the frame?

[@OllieQuilter]

Is that specifically made to be a dough cabinet or have you just turned it into one. Either way where did you get it from? Thanks.

[@ilkogudzhev5206]

Hello, would I have the same result if I use a switched off fridge and put cooling plates inside ?

[@peddlingpizza]

Most likely yes. It’s just an insulated box.

[@estonian44]

@@peddlingpizza could i do same with Polystyrene box?

[@jameswhisman3356]

What pizza turner do you use

[@daniellee3078]

What is the cabinet called? Or have you just added runners to keep the blocks in?

[@peddlingpizza]

It was a custom made unit. I believe they found one that had sliding doors originally and put one large hinged door on, insulated it a bit and made the runners for the cool plates.

[@daniellee3078]

​@@peddlingpizzathank you for the speedy reply, binge watching every video and loving them, keep it up dude, I'm going to start by using a small trailer with cabinets on and arc xl with a street food tent thing so thank you for all your information, would love for you to do a paid course one day but looking forward and nervous diving in 😀

[@kaushalraipancholia3765]

Does the heat make it difficult to work the dough? I live in a hot country and always struggle to work with the dough (difficult to stretch) and I think it’s usually at 25C to 28C.

[@peddlingpizza]

Nah it’s all good. Just have to manage it.

[@Abe.Wassenstein]

How come you don't sell drinks?

[@peddlingpizza]

Just no point. Used to but it Slows me down and I’ll only sell about 3-4 drinks per 100 customers.

[@vidsvids5378]

Hi, Do you not have a fridge in the van? If not, how do you get around the regulations? Also, do you make your dough at home? Sorry for all the questions. I'm just debating a career change and trying to figure out my options. I would rather not have a fridge if i can get away with it.

[@peddlingpizza]

Dough and most of prep done at home. I have a small prep kitchen. Check my video on dough process. I have a toppings fridge in the van and use Yeti coolers that stay extremely cold for up to 2 days if needed. There is no need for a fridge in the van.

[@vidsvids5378]

@peddlingpizza I will check that video out. Thanks for getting back to me, much appreciated

[@estonian44]

25 quid? same flour in malayia in ubuy (cant find anywhere else) is 1000rm ... it about 150 quid?

[@Fonzoom]

How large are your trays? Also, what size dough balls do you put in them and how many? 270-290g?

[@peddlingpizza]

400x600mm 7cm depth. 12-15 per tray at 270g Usually 15 balls per tray.

[@Fonzoom]

@@peddlingpizza thank you so much for your help! I’m using the exact same size but my dough balls are proofing so much to the point that I can only fit around 8 and even then, they are very hard to remove without making a mess. I’m assuming that I’m using way too much instant yeast.

[@peddlingpizza]

@@Fonzoom could well be. Check my dough recipe video.

[@michealoreilly7594]

FYI having the camera track your movement is hard to watch for the viewers. Its better to not have it moving

[@landonkirk5444]

How do you keep flies out of the van / food?

[@peddlingpizza]

Never get any.

[@RandomCrap]

How much do you earn net per day doing this? Its seems like a nice business but taking all the costs out, permits etc I wonder how much do people having a food van would earn for such a hard work

[@gfteboo]

He does discuss this in another recent video. 12 days ago, posted with the title "What I earn as a pizza truck owner".

[@RandomCrap]

@@gfteboo thanks will have a look!

[@JMcBBQ89]

Do you want to look at more collabs with full Italian pizza oven company ?

[@peddlingpizza]

Nope.

[@onefortheroad1]

What are the pizza wheels that you use?

[@peddlingpizza]

Mostly Vogue ones from nisbits

[@onefortheroad1]

@@peddlingpizzathank you

[@tomtom3512]

where you bouing flour with this price as I see minimum is 30 plus 15 delivery

[@peddlingpizza]

My Italian food supplier Salvo 1968

[@Jack_Scat]

Can you show that "Total Filth" pizza you have above you head.

[@peddlingpizza]

That was a collaboration pizza with a local burger dude. Was epic and will return.

[@kal911.1]

we need to see the “total filth”😂😂

[@aurelius388]

"I never put my dough in the fridge" - then demonstrates his simple van fridge for the dough :D. The fridge is often portrayed as something negative in Neapolitan pizza circles, but it shouldn't be. The key points are temperature control and dough management.

[@peddlingpizza]

It’s just a box that I can keep at a good temp for my dough. Not electrical or massively insulated like a fridge. Most people who refrigerate dough keep them at 3-4°c

[@ja55mck]

Hey Adam if I want to make Pizzas in the evening using your dough recipe what's the best way? If I follow your process I'd ha e to get up at 1am.to ball the dough....can I just ball it before the 9h ferment?

[@peddlingpizza]

@@ja55mck say you want pizza Saturday evening… make it 8pm Friday, leave overnight bulk till 7-8am. Ball up for later.

[@mrteroo8953]

Why don't you put chicken on pizzas?

[@peddlingpizza]

I’ll leave that one for Dominoes. It just doesn’t suit my pizza style.