One thing that i don’t like nowdays is how disrespectful are some about this profession of making pizza.I started months ago doing neapolitan pizza and i still try to improve it and i have people arround me thinking how easy is it to do it just because they see me doing it easy but as soon as they touch the dough ball they are like from another planet and they don’t know what it is, at some point when you starting touching the dough ball to give form to it is like you start communicating with it. And one thing i like most is the smile that i put on the face of my customers and the good feedbacks that i receive sometimes.Pizza is more than just a pizza but ppl who eat just to fill their stomach with will never understand it.
I think the tricky thing here is obviously the wood fire - maintaining the right temperature, adding wood, managing heat.. etc etc, that's a full time job aside from running the truck and taking orders.
Awesome Maestro, exactly the video I was waiting for ! Thank you for this sincerely ! This is my next step for my Pizza Catering and Street Markets.. As of now, have Tent, thank you Maestro !
Very nice video I started making pizza in lockdown as we were washing are shopping at the door so takeaway was a big no no and from then I was hooked got myself a little wood pellet oven then I got a roccbox and now am thinking of converting a horse box trailer so this video is just timed perfect for me thanks again for all your content and advice
Proprio un bel lavoro grazie per averci mostrato le specifiche molto interessante. Mi piacerebbe tanto io mi trovo in America vicino Philadelphia ma dovrei prima fare un corso serio perché con la pizza casalinga non credo possa funzionare.
Hello. Its looking great and beautifull. Wery cosy. I like wood. You could make cabinets or shelves and there would be additional space for something staff. Did You buy this for Yourself ?
Very nice but maybe not practical for High Volume Fast Pace operation. Where is the space for the pizza and dough boxes? Watching you making a pizza in here would been have interesting. What is the total cost for this set-up?
Do you recommend this oven? Looking at purchasing one but see in your other videos your working with a different oven, is there one or the other you would prefer working in?
Yeah, I wouldn't want to rely on wood, plus the warm-up time with wood is a lot longer than gas. Massimo mentions the local ordnances about having a wood-fired device on a vehicle.
