What I ACTUALLY earn as a pizza pop-up operator

[@CharlieAndersonCooking]

Thank you Helix Sleep for sponsoring! Helix is offering my viewers an exclusive discount this month: 27% off your mattress purchase, plus two free pillows. Visit helixsleep.com/charlieanderson and use promo code HELIXPARTNER27 to take advantage of this special offer. And act fast: this discount ends after Labor Day. If you miss my limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep

[@IsItTalentOrIsItNot]

I seen you went a pizza shop and he made his dough that day. Can you make a dough that is good and usable that day? Everything I see is wait three days before using the dough. I want to try pop up in the Philippines but I don't have a cooler or anything to chill the dough for three days.

[@cloudbloom]

As a chef for almost 20 years i truly admire your dedication to making the best food through trial and error. It's been really neat to watch your videos for so long and see the progression of your work. Good luck with continuing the pizza business!

[@CharlieAndersonCooking]

Thank you, I appreciate it!

[@topfuelfan]

​@CharlieAndersonCooking Your channel is awesome for those of us who have the pizza bug too. Your seemingly obsessive style has become your brand and your going to enjoy a great career. Your have helped me too, and I've been making my own for like 20 years as a home chef. Fun to see you grow and progress, please keep taking us along. Cheers!

[@thundrchild4195]

The lifeblood of any small business are repeat clients.

[@gautam-narula]

You’re living my dream Charlie - I currently host (free) pizza nights in my apartment for friends, and hope to one day do a recurring popup and then eventually open a pizzeria. Not for the money, just for the deep love of excellent pizza and wanting to share that with others. Thanks for sharing the details of your journey and congrats on getting married!

[@CharlieAndersonCooking]

Thank you! You should go for it! It's a lot of work but very rewarding if you enjoy it

[@evh347]

Congratulations Charlie! I subbed to you after your Detroit Style Pizza video series. You seem like a real down-to-earth kind of guy doing what you love, and doing it all for the love of what you do. I'm very thankful that you have shared your knowledge here in this format. I would love to shake your hand some day and tell you in-person how much I appreciate your hard work. I wish you continued success!

[@CharlieAndersonCooking]

I appreciate it! Hopefully you'll be able to make it to a pop up or my eventual brick and mortar someday

[@speedindeemin]

Wow, heck of video. I could really feel the sincerity when mentioning how hearing how good your pizza is and having repeat customers from all over. Really pulls on those heartstrings, you're a good man. Just putting your soul into making good pizza 🎉 Loving it.

[@theregisteredindependent]

Hey Charlie. As an Italian American, I've been eating pizza my entire life all over New York, New Jersey, and even Italy. My hat's off to you. You are a true master and artisan. I look forward to enjoying one of your pies one day!

[@ChefChrisDay]

Great video Charlie. Coming from someone who works in kitchens and has run a pizza shop the scale you speak of doesn't necessarily improve your margins. Labor and cogs should be kept below or at 55% and the rest of your overhead will eat into any residual cash flow so it ends up being relative. Professionally my advice would be when you're ready to open a brick and mortar find a turnkey operation or an owner willing to finance the sale. Then when you set up with a broadliner (SYSCO, GFS etc) do plenty of product research to find the best balance of quality vs cost. You will inevitably need to determine what you're willing to compromise on in order to appeal to the MOST customers on average not the ones willing to spend the most. And again keep in mind labor will be your largest expense after all that. Hope that helps and happy to chat with you if you ever want to spit ball. Love the passion! #pizzagang

[@gerardcampbell3981]

Loving watching your journey, Charlie. I got an Ooni oven a couple of years ago and love just making dough and doing pizzas for dinner on weekends. Maybe one day I'll be able to escape the 9-5 office career ...

[@CharlieAndersonCooking]

Thank you! Do you have ambitions for a career in pizza?

[@davidhalldurham]

Congratulations on the marriage, buddy. Very happy for you.

[@CharlieAndersonCooking]

Thank you!!

[@BuddyDanger]

@@CharlieAndersonCookingcongratulations buddy!! If you were closer to me I would come help you free of charge because your dedication is amazing!!! You are AMAZING!!!

[@sephie1343]

Your vids got me into making my own pizzas, good shit man your passion is infectious

[@CharlieAndersonCooking]

I'm glad to hear it, thanks for watching!

[@John0406]

I’d like to add that Charlie does make some pretty darn good pizza! Last November, a friend and I drove to Cleveland from Detroit for a concert and went to Charlie’s pop-up the next evening and it was fantastic! Hoping to visit again soon!

[@CharlieAndersonCooking]

Hey John, it was nice meeting you, and I'm glad you enjoyed the pizza! Hopefully you'll be able to come by again sometime

[@GioFranco-dj3hm]

Sharing your pizza is why we do it. Good stuff here as usual. Thanks Charlie

[@Rick-5728]

Goes to show, all you have to do to succeed is really care, and work your ass off. You are an inspiration.

[@larrybrown1971]

I came here specifically to say congratulations! Happy for you, Charlie. Your videos and google sheets have helped me make really good pizza at home. I’ve been able to share with my loved ones. You are appreciated.

[@rickf.9253]

You have come a long way in the last year, you are well on your way, and you are obviously enjoying the journey.

[@hoplahey]

I love the honesty in this video. And I like your approach to gain experience before you commit to spend big money for your own place. I predict you'll succeed. All the best!

[@Lostin2024]

Been watching you for a while now and this is truly inspiring. If and when you open your own place it’s going to be amazing, your work ethic will almost guarantee it! 😊

[@pigeonhed2979]

I've been watching you for about a year, and I'm really proud of your progression. Keep it up!!!

[@Sackenstein]

Thanks for taking us on your journey. I love watching every minute!

[@richloroesh8414]

Charlie, been watching your channel for a long time. I have learned a lot, thank you. I rearly leave comments for content creators on KZbin, but i just wanted to wish you the best of luck going forward. Your passion is contagious! Pizza looks amazing as usual!

[@CharlieAndersonCooking]

Thank you, that means a lot! I'm glad you enjoy the videos!

[@oro5z]

Congrats, you sure are a hard-working man! Thank you so much for all the infgormation you have given us over the years, much appreciated.

[@trwsandford]

Charlie, Have you considered scaling by pre-making uncooked pizzas and selling them uncooked "Papa Murphy" style? No boxes, just a sheet of round cardboard and shrink wrapped fully pre-cook topped. I'd do a solid instruction sheet, with a QR code linking them to your Facebook page, where they can access a full "Home cook" video on KZbin, here you can address the post-cook toppings and have multiple videos for different equipment. They can buy a slice, and take home a pizza to cook later. Give it a think. You might be able to turn a $5/6 sale into a $25 sale without the bottleneck of tying up your oven. This will also increase your interactions, and customer participation. Once they have followed you to learn to cook a pizza you made them, they are more bought into you, the process and the brand. You can alert them to events, and specials.

[@vincentl5363]

Truly inspiring, its nice to see someone turn a passion into a gig. Looking forward to see what moves you make next.

[@cu0ngpitt]

charlie making his dream come true! hats off for the hard work and dedication. ive been in the industry for about 8 years and know how demanding the work is. it is truly a work of passion. gl on your journey, i hope things go well for you!

[@MichaelMiner-k8b]

I'm a fan and am rooting for you. I am retirement age and am looking for a new challenge; you have inspired me. And thanks for the discount for Factor. I placed my orders for 3 weeks!

[@cyberneticsludge]

Congrats on your pizza business. Can’t wait to hear more of your future success! 🍕

[@CharlieAndersonCooking]

Thank you!

[@blackrockgrillhotstonecooking]

Great video Charlie, Great to see our Effeuno P150H Pizza Oven in action! It truly is a fantastic high performing oven and will serve you well!

[@MoXyiD]

I want one! (or two!) or a double decker!

[@blackrockgrillhotstonecooking]

@@MoXyiD All Effeuno Ovens are just amazing machines BUT choosing the right model is key. Drop us an email with what you will be using the oven for and we can give you some guidance on the right model for your needs :) BRG Team

[@mcpribs]

Absolutely love your channel/journey. I have learned so much from you and people love my NY style pizzas. I always give you a shoutout. 😃 Your pop-up pies look incredible! Great work!!!

[@CharlieAndersonCooking]

Haha glad to hear it! And thank you!

[@bhess1212]

Great video! You have put a lot of work into this. I see you only growing more and more from here.

[@antoniospasovski8588]

We sell Effe uno in our country and we tested several models. I must say, your choice is excellent. They are economic, powerful and professionally build. Good luck

[@MilePerDay]

Huge congrats Charlie! I’ve watched your pizza series from the early days. So cool to see you doing this. … You’re definitely on your way to starting your own shop and maybe multiple locations or a chain. One day, you’ll look back on these pop-up days as some of the best times of your life. Keep it up dude!!

[@CharlieAndersonCooking]

Thank you!

[@bigmanbreakfast]

Fantastic video, Charlie. Love your transparency. You are talented, hardworking, a perfectionist and very business smart - you are going to do very well and you deserve every success. I look forward to watching the journey.

[@chiptunememories5717]

Had no idea you were local. Will definitely try your product when I'm done with crippling depression and can make my way from Akron.

[@christophernolden144]

Very cool video! Appreciate you being so transparent. Your slice prices are very reasonable too. I recently saw Pizza Hut selling $5 a slice at a farmers market type thing. The NY style pizza by the slice is a vibe. Good luck with everything!

[@CharlieAndersonCooking]

Yeah I'm not sure how places justify such high prices. Even the best slice shops in NYC only charge $3-5 for a plain slice, and their expenses are a lot higher than any other city, so it's kind of crazy the prices some of these places charge. Part of my mission when I open a brick and mortar is to bring high quality pizza at a reasonable price.

[@gfaucher]

Patiently waiting for the pizza shop to open

[@CharlieAndersonCooking]

It might be soon!

[@internationalme2897]

Great video Charles! You are the pizza video hero we don’t deserve. Love this topic please continue on!

[@CharlieAndersonCooking]

Thanks for the feedback! I wasn't sure if people would be interested in the pop-up stuff but it's good to hear that you want more of it

[@Adrenaline416]

Usually these pop-ups are sort of the 'sink or swim' phase of pursuing an independent shop. Of course there's no way to just do it for the money; there isn't any. The equipment, time, food cost, breakage and repair, unexpected expenses/losses, yada yada will eventually put a pop-up out of business. The point is to decide if you love it enough to keep going and to see if your product is capable of serving a larger customer base, e.g. opening a full shop. But the adventure isn't over then. You have business loans, massive taxes, and everything else that goes with starting a small business in a competitive field. But if you love it, you can endure that first 5 years of struggle before things start to smooth out. Appreciate the video, would love to try your pizza sometime.

[@JohnHausser]

Feel lots of new pizzerias still make the mistake of having a huge selection of 🍕 ! Keep it simple and straightforward lol Nice job

[@Pacansnorajona]

ay maan.. Congratz bruv. I love pizza as well, love to see someone put in so much effort to perfect their pizzas. Love it! And the fact those NY people comes back with such a lovely attitude and respect for Your pizzas, damnnn... Would love to try out one of Yours classic NY slices. Keep on baking 🤙🏽

[@Pacansnorajona]

btw, right now waiting form my pizza dough to rise so i can make classic NY slice based on Your recipes on Your website and ofcourse watching, pausing Your video of the recipe to replicate it. Hola

[@2151abell]

Hay,,,, Bless you Charlie, your an honest hard working man filled with an authentic passion for his craft and willing to work hard to please. I wish you all the success your hard work will bring !

[@CharlieAndersonCooking]

Thank you!

[@Craycola]

As someone who built a brick pizza oven in my back yard and now host monthly neighborhood pizza parties, I can tell you have the same passion of creating something that others enjoy. Even though it's a lot of work to churn out 20-40 pizzas, being able to share your passion with people and have them enjoy it is amazing. The topic of opening a pop up/restaurant is always brought up whenever I make pizzas but I'm always afraid the monetary/business side of things would ruin the enjoyment for me. As a fellow pizza nerd wish you best in your adventures!

[@CharlieAndersonCooking]

I think you should go for it! If you already enjoy making pizzas in large quantities, I don't think anything would change if you start selling them

[@JBK415]

I appreciate your dedication and passion for Pizza! Keep it going; keep reaching and striving! I look forward to continuing to learn from you. 🙏 Thank you for your videos; also, congratulations 🎉 🍻🍾🍷 to you and your bride on your recent wedding!

[@CharlieAndersonCooking]

Thank you!!

[@gregbrunner599]

Nothing makes a bigger impact of joy, when a customer is enjoying the food you made. That makes the heart happy

[@erikjuarezdk2367]

Love the money breakdown. People think it's just easy and makes a ton of money to start a side hustle. This is a true look into, how it is most of the time. Great video as always 🔥🔥

[@julianj8609]

Great video, perhaps my favorite cooking channel. You got this!

[@CharlesVanNoland]

Hi Charlie, Charlie here, I have been working on developing my pizza technique here and there over the last 10 years. I only finally invested in a stone, because I was never happy with any of the pizzas I was able to create. It has improved them quite a bit, but next I'll be getting a pizza steel just to maximize what a 550F home oven can do. I'm still figuring out what I want to do for my dough, tuning my sauce, finding good mozzarella, and we'll see. I plan to be making pizzas all through the fall/winter and probably into the spring, until it gets warm out again. Pizza is my cool weather jam! It will be fun to be able to make some b0mb pies. Anyway, thanks for sharing your experience and journey for us :]

[@cheftuan]

You are truly inspiring. Thank you.

[@NewbCh8surr]

I work in a pizzeria and I know it's not for the feint of heart so seeing you doing it all by yourself speaks volumes, Wish I could work for you and take home the leftover slices at the end of the day

[@foxfire1112]

So happy for you man, good luck moving forward

[@MakersTeleMark]

I really wish you so much good fortune, you have definitely earned it. Now open that shop stat, get some staff, and settle in for decades of hard work, decent reward, and generations of memories created. Do not give up.

[@windellmcspindell3652]

I would definitely visit your establishment.

[@haydennorris2913]

Comment for visibility. This is insanely informative for anyone starting any kind of business!

[@CharlieAndersonCooking]

Thank you, glad you found it helpful!

[@Nicholas-d8x]

Im in a extremely hot area of mexico, over proofing is always an issue, vould you run a test if you dough par baked just to kill the yeats and then sauce it, refrigerated and then sauced vs normal... It would help me in production as they take less room stacked and less time to prepare on the fly, but all of it is worthless if its not as good tastes wise. Thank you

[@evanmyers6003]

Great video, love seeing the behind the scenes of all that goes into these pop ups

[@CharlieAndersonCooking]

Glad to hear it, thanks for watching!

[@Chris.E.]

One of the best pizza channels on KZbin. Keep it up man

[@CharlieAndersonCooking]

Thank you!

[@Ecohen52784]

You’re such a good guy, wishing you all the best in your new marriage and wonderful pizza venture. Love You Brother 💕💕💕💕🥰🙏🙏🙏

[@bruschi8148]

Love this Journey!!

[@midmoprepper4960]

Great video! Thanks for sharing.

[@Tinil0]

I love the inside look into something like this, I haven't seen it anywhere else! It definitely isn't a "quit your day job" type situation but still, I love that you have so much love and dedication to making good pizza. If I was anywhere near you or ever am I would/will try and catch a pop up! I just sadly can't imagine ever being in Ohio of all places lol.

[@journeyman6752]

Great attitude and business acumen!

[@heretikpapy]

Wow great experience details. It's really helping.

[@CharlieAndersonCooking]

Glad to hear it!

[@heretikpapy]

@@CharlieAndersonCooking You and Vito Iacopelli, are the best on KZbin. For really different reasons. Passionate people like us need both kind of channels. One for the scientific approch, and the other for the old wisdom. So nice to have you both since a while. Our pizzas are getting very solids !!!! :) Cheers from Montréal !!!!

[@Swampthing401]

You believe in your product. now you need to believe in yourself! The only way to share your pizza is to scale. With that will not only come financial gains, but fulfilment doing something you enjoy.

[@Tinil0]

Scale changes his role in the business drastically though. He may not want to make money, he may just want to make good pizza himself. A much, much better reason to do something than trying to make money if you ask me.

[@gonia24]

It's nice to watch someone who pursues his dreams with determination. I keep my fingers crossed and wish you every success.

[@CharlieAndersonCooking]

Thank you!

[@jasonc7823]

180 a day isn't bad(I cut grass and manage a crew). And your going to make more as you grow it, if that's your goal.

[@woodystefeneylee7290]

this is just the beginning ! Building up 🏢

[@diot]

I'd love to hear about some of the mistakes and lessons learned!

[@ggangulo]

Great video Charlie. keep up the good work chef

[@MakeKasprzak]

I really love how you took your making pizza hobby "too far". I used to make pizza every week, until the wife started having difficulty with dairy. I miss it.

[@atasteoftolga]

Great video mate. Thoroughly enjoyed it and reminded me of my first year in business as a street food vendor.

[@jairosanchez07]

Just wanted to say I’m proud of you! Keep up the work and hopefully one day I’ll be able to try your pizza!

[@DinoPwn]

I have quite a few of the pizza making videos saved for when I buy the pizza oven so I can attempt to make a legit NY style. Would love to see Charlie try to make the New Haven style

[@CharlieAndersonCooking]

I definitely want to explore New Haven style soon!

[@Dr.M.VincentCurley]

Dude, wish we were closer, I would invest in your restaurant. All I can do from out here is cheer you on from the West Coast.

[@CharlieAndersonCooking]

I appreciate the support!

[@loudboomboom]

Such a real video! Thank you so much. Those pies look ridiculous.

[@another_bites_the_crust_pizza]

Great video and congrats on getting an effeuno! Great ovens

[@CharlieAndersonCooking]

Thank you, yeah I love it so far! I've wanted one for quite a while.

[@another_bites_the_crust_pizza]

@@CharlieAndersonCooking sweet!

[@nnkk7742]

We love you.

[@samdonald8771]

Great video, We are looking into the effeuno oven as well. How have you found it when cooking multiple pizza's? Do you notice the cook time creeping out as you cook through the night? Also what temps are you setting the top and bottom to ? :) Loving watching your journey

[@CharlieAndersonCooking]

It's definitely able to keep up with multiple pizzas! After I baked about 3-4 pizzas in a row, I might have to wait like 2-3 minutes for it to recover but at that point, it's was basically good as new. I even found that if I didn't have a pizza in there for 5 or more minutes, it would get hot enough to burn the bottom of the next pizza. So I didn't even have the bottom burner at max heat for most of the night.

[@samdonald8771]

@@CharlieAndersonCooking Its a powerful unit! Sorry to hassle with another question but i hope this is helping with the algorithm. Are you using the Biscotto Stone or the original stone that comes with it ?

[@eastsidepyro2685]

That pizza looks fire

[@The-Day-Off]

$12 an hour…I’ve made less working in kitchens I didn’t own! I make more now and work less then you but the dream has always been a food truck so I felt this and where most would be like no way I’m thinking sign me up!

[@skydomi]

Are you in the Detroit area? If so, I wouldn’t think twice about hopping over the border from Windsor some day soon to try your pizza...it looks fantastic!

[@John0406]

Actually he’s in Cleveland. I’m from Detroit and last November, me and a friend drove to Cleveland for a concert and stopped in to try his pizza the next day and I have to say it was so good! I would make the 3 hour drive again to try some!

[@CharlieAndersonCooking]

Yeah I'm originally from the Detroit area but currently in Cleveland!

[@GT-qv1gl]

He doin it for da love of da game 🙏🏽 that’s wassup

[@tomharrison2423]

I came across your channel recently, I have been making homemade pizzas again. I live in Shaker Heights and I see you will be at Bookhouse on Oct. 11th, that's my birthday, so I need to come and have some pizza and beers that night. I have a question for you. I made 3 pizzas last night using my baking steel and did not get that nice spotted crust I have in the past. I preheated my oven to 550 for 90 minutes. My infrared red thermometer said the steel was 565, I ended up cooking the pizzas for 8-10 minutes and still did not get that desirable crust. Dough hydration was 65%. Any thoughts as to why? Is that a fermentation issue? Anyway, I really enjoy your channel, as I have the homemade pizza bug again. PS, one of the three pizzas I made was your white sauce pizza recipe, it was our favorite pizza last night. Thanks again!

[@CharlieAndersonCooking]

Sorry that was actually a mistake, I just forgot to turn off online ordering! I'll likely be there on the next day though (Saturday, 10/12) so keep an eye out on my instagram and you'll find out when that's confirmed! (instagram.com/goodpizzapopup/) . But hmm, yeah there could be a lot of factors to it but my first guess is that it was either over-or under fermented. That can often cause the dough not to brown properly

[@jpbanksnj]

Congrats on the recent marriage! Best decision that I ever made 35 years ago. And I'm still trying to make her the best pizza she'll ever eat... It's getting close with your help in these videos!

[@CharlieAndersonCooking]

Thank you! Haha I'm glad to hear it!

[@dragonslowroller1541]

So you need an employee for 7 hours and you need to at least double pizza sales to 50 x $25/p/16inch =1250 -$600 over head making you $650 and if you can 3 day pop up your cost come down . Like thurdays friday saturday. And if you can bump up pizza to 75 with top quality you would really have it dialed in. That might just be double oven or larger oven .

[@dragonslowroller1541]

Quality pizza usually goes with wine or pop or distilled water .

[@pavelow235]

The fact that you're doing something you love, you're better off than 99% of Americans

[@Jimfly30]

There are a number of harder to quantify business metrics not included in the p&l but are still value your creating for your business. P&l is important but in the preliminary stages it’s not the primary focus .

[@gt1010-k5g]

A pizza pop-up actually opened near me pretty recently on Hotplate and I was pretty curious about how popups work for bigger, more savory food items like that. This is great insight into how that type of operation would work!

[@ralphs8858]

Whoa, it's a lot of work, but the pizza looks great! Might want to consult with the Pizza Czar(Anthony Falco) when you go brick and mortar...

[@diogowerneck5936]

love youre vids man have tried ur recipes in the past whats your final one ur using at the moment would love to try making it also..greetings from brazil

[@alexplattner6770]

Nice hat dude!

[@CharlieAndersonCooking]

Haha thanks! I got it from a cool pizzeria in Cincinnati ;)

[@AdamHesh]

You rock! Does your new oven still need a steel? I’m gonna guess not! I wonder if the screen method could be used in a regular oven with a steel.. always sucks to mess a pizza up when making for friends

[@CharlieAndersonCooking]

Yeah this one definitely doesn't need a steel! That would likely be overkill and just cause the pizzas to burn. I have tried the screen method at home with a steel, and unfortunately it doesn't seem to work as well. I find the pizza often sticks to the screen, no matter how well seasoned it is, because a home oven doesn't get quite hot enough

[@yoshistr007]

What software/app do you use for the pre-ordering? And what do you use for the payment processing?

[@CharlieAndersonCooking]

I use square for both! I have a mobile square reader I use for taking orders at the events, and it has a receipt / ticket printer built-in which is nice

[@joesphschramm3754]

Ive been casually practicing with an outdoor charcoal pizza grill for about a year. My goal is to emulate the New Haven style. Man it's tricky. It takes finesse and I think I finally got the dough right with the gluten built up without adding any(gluten). Now I just gotta work on the shape and getting it on and off the peel. For now, I'm just constructing the pizzas on the peel. Practice Practice Practice!

[@mccalltrader]

Dude…if you weren’t so far away, I would destination dine at your pop up..absolutely, I’ve been following your videos, and I would like to know what it’s supposed to taste like! Cheers from texas

[@petergute]

This video is super well done. Nice work. What system do you like for your POS and pre-orders?

[@billymurphy3]

Where’s that “good pizza” hat from? I’m always hunting for good, crushable black hats haha. I dig the good pizza hat!

[@CharlieAndersonCooking]

Haha I got those custom made for my pop up! If you're local to Cleveland, you could pick one up at one of my events but I don't currently have them available online. Maybe at some point though!

[@billymurphy3]

@@CharlieAndersonCooking never been to Ohio myself. I’m a Chicahhhhgo-LAND Native. Looks like you’ve got some good stuff over there! Maybe when the wife and I finally make our drive towards Pennsylvania we missed a couple years back haha Thanks for the recipes and emails by the way! Haven’t gotten to yours yet. I’m new to the Pizza community and was lacking ingredients for your Detroit style. The information you provide is great for a new dough maker! I intend on your Detroit style and New York Style to be my next homemade ZA’s!

[@TheFaceMeIter]

Drop merch. I would love to buy a Good Pizza hat!

[@dhaupert]

I looked at that oven and ruled it out for the voltage requirements. How do you deal with that at the brewery? Did they run 220 just for you or have it already? Seems like the limiting factor if trying to go on the road

[@manxology]

Very impressive labor of love!!! (... especially considering you are not making any money at all, you are losing LOTS of money... never even heard of a "pop-up.") But, it will pay off once you get financing to open a real pizzeria.

[@juancervantes313]

That's awesome, pizza looks great, I started launching pizzas in my roccbox on wire mesh trays also and just pull them out when it sets and I don't have to cool down all night just to clean it 😭😂