I timed 2 Lots and They Achieved 10 Pizzas in 567 seconds equal to 56.7 sec per pizza, Hardest part is to maintain orders at that rate....but that is not operators fault...they are more than capable...to attain aprox 1 minute per pizza (2 Operators and One whom places them in the Pizza box which may be the cashier......) So Fundamentally its 2 Operators with One that is pacing the Operation....Very skilled guy.....
Quante palettate rischia di prendere il pizzaiolo che farcisce? 😁 Scherzo ovviamente e complimenti per il vostro lavoro, professionale, pulito e preciso! Adoro la pizza!👌😋
Mario petrolo ....vc poderia me dizer qual a receita dessa massa ? Sou pizzaiolo tmb e tô em busca da melhor massa, para testar no forno que temos em nosso estabelecimento....se puder informar certinho os ingredientes e tals eu fico grato ...
Hablan de la mesa rotativa, el viejo de azul es el vendedor y el otro viejo con el movil en la mano es el dueño de la pizzeria El pizzero es muy bueno, puede hacer centenares de pizzas en una noche
É dificil fazer isso aqui no brasil. Nao temos farinha boa. A receita é simples farinha, agua uns 57%, sal, fermento e talvez um pouco de azeite. E importante é maturar 24h na geladeira, senao voce nao abre ela assim.
@@lucianobertini7260 Segredo tá no glúten... ...Glúten é uma mistura de diferentes tipos de proteína comumente encontrada em farináceos obtidos a partir de alguns cereais, como trigo, cevada, centeio e aveia. Essa mistura apresenta como principais características: Elasticidade: propriedade física do material de sofrer deformação e voltar à sua forma original.
Yes he's fast, but are his pizzas any good? Dom Demarco of DiFara's Pizza in Brooklyn is slow as molasses, but his pizza is pristine. I don't care about speed, it's the final product that counts.
I made a study I went to several areas during my life, I spoke to people I spent a lot of time thinking, I can say for sure without the shadow of a doubt that eating out is very difficult and expensive, in an area, typically, you find very few foods and they are expensive, most areas on Earth are like this, eating out on planet Earth is nearly impossible, people have been doing it wrong all along, We have to do away with that disease, a new type of restaurants has to emerge, restaurants where food always changes, and chefs also rotate
