Street Food Pizza on the Road | Traditional Stone Oven Pizza | Italian Street Food in Berlin

Pizza is probably the most famous Street Food Dish in Italy, as it was sold on the Streets of Naples by Street Food Vendors in the 18th century, long before it was served in Pizzerias – and precisely in this Street Food Tradition of Pizza Seller, this time we present to you in our new “Street Food in Berlin” Episode with the spectacular Pizza Trailer.
He offers everything from the Classic homemade Pizza Margherita or Pizza Bufalo to Pizza Prosciutto Cotto, Pizza Parma with Grana Panado and more unusual variants. He prepares all of this every day in his self-built trailer with a real Classic Stone Oven from Italy using fresh ingredients and the best quality. “Pizza Perolini” is an absolute Insider Tip in Berlin’s Street Food Jungle and an absolute must for all Pizza Lovers. Because he bakes Pizza every day out of Conviction and a great Love for real Handmade Street Food!

[1] Dough needs to Rest for 60 Minutes

[2] Dough Pieces needs to Rest for at least 48 Hours

[3] PIZZA PEROLINI, Breslauer Platz, Friedenau, Berlin

On which Days and Where you can find “Pizza Perolini”:

Monday & Tuesday at Fehrbeliner Platz (Wilmersdorf)
Wednesday at Winterfeld Platz (Schöneberg)
Thursday at Breslauer Platz (Friedenau)
Friday at Arkonaplatz (Prenzlauer Berg)

Follow Pizza Perolini Berlin on Instagram & Facebook:
https://www.instagram.com/pizzaperolini
https://www.facebook.com/Perolinipizzaberlin

[4] Pizza Margherita – The Classic

[5] Pizza with Parma, Arugula & Grana Padano

Prosciutto di Parma is a natural, air-dried raw ham from the province of Parma, northwest of Bologna. Grana Padano is a slowly ripening, semi-fat, hard and grated cheese made from cow’s milk from the Po Valley in northern Italy.

[6] Pizza Prosciutto Cotto

A delicious, spicy, spicy Italian ham specialty is “Prosciutto Cotto” and is made from pork.

[7] Pizza Bufala

Pizza Bufala is with Mozerella made from 100% Buffalo Milk.

[8] Pizza Spicy Salami

[9] Nduja – Spicy spreadable Salami from Calabria

Nduja is a very spicy, soft, Italian Raw Sausage.

[10] Pizza Salami with Vegetables

[11] Pizza Tonno with Nduja

[12] Pizza Prosciutto, Salami, Mushrooms & Pepperoni

[13] Pizza with Bresaola, Arugula & Grana Padano

Bresola is an air-dried Italian beef ham.

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I use fresh yeast, not the dry one but I also add very little yeast to my dough For 10 kg I don’t even add 10 grams of yeast Therefore the dough will stay in the fridge for at least 48 hours to rise and this makes the dough taste better

And the Pizza is not that heavy and you don’t feel like you ate a stone [1] Dough needs to Rest for 60 Minutes Actually, I was a Waiter, not a Pizza Baker But I’ve always had an interest of the art of making Pizza

And that’s how I learned a lot from my Pizza-Baker friends That was at least 25 years in which I worked with people who knew how to bake pizza and because of that, a lot of people gave me a lot of Tips and also told me many Secrets or shown

And so a day came when I went to the Market and had this idea to do something like in a Restaurant but at the Market with a Stone Oven Pizza and a special dough and that’s how this idea came about And we’ve been traveling to Berlin markets for two years now.

[2] Dough Pieces needs to Rest for at least 48 Hours 2 Days later 8 o’clock in the morning [3] PIZZA PEROLINI, Bresslauer Platz, Friedenau, Berlin When I arrive, I have to get the dough out of the fridge straight away so that he because

The dough was stored at 4 to 5 degrees the entire time and then it needs some time to come back to room temperature and that means When I arrive here early in the morning at 8 a.m. one of the first things I do is take the dough out of the fridge

So that it is ready to go in the oven from around 11 a.m. to 12 p.m First of all it’s good to work on the dough because you open the dough with your hands At least I do and then it’s not so hard First and second

When he is so cold and comes onto the hot stone then the dough burns from below simply because the dough is far too cold and the oven is far too hot. I always turn it off at this time, around 10:30 so that it has that hour to get the temperature down

For the chamber of the oven But the stones retain the heat from the last two hours of the 550 degrees Celsius But the chamber is now also at 550 degrees and we don’t need that we need to cool it down to between 390 and 400

And the temperature must now drop on its own One Margherita please Margherita. To take away? yes you take with you That’s 7 Euros please [4] Pizza Margherita – The Classic Perfect. Thank you. Have a nice day Thanks! Margherita for you? yes Would you like some Oregano on it? yes Pizza Parma

With natural Olive Oil Do you like with Garlic or Chili Oil on top? Not for me. Not for me, too so it is good? gladly Enjoy it Thank you Have a nice day you too Thank you twenty two back probably takes ten minutes approximately a little bit Garlic Oil or Chilli Oil?

Garlic, please Bon appetit seven minutes, ok? yes and he should pay? How practical that’s how it has to be Garlic or Chili? no better not better not? We would like to have a spicy salami Salami Picante and one Bufala once Bufala is that to take away Salami to take away I’ve heard

I’m taking two Maria today two okay, gladly very good mine still goes on Hello, I’ll be with you in a moment Pizza Bufala This is natural olive oil Would you like to have them with a little garlic or chili Spicy Salami Would you like some Parmesan? yes, gladly

Thank you very much for visiting enjoy it Thank you Have a nice day Pizza Cotto Natural olive oil or if you like with garlic or Chili? I have to kiss afterwards Do you want some garlic then? Then have fun Salami with Tuna two times do you want onions on it or without?

No, without onions Salami and Tonno okay Thank you very much Bon Appetit Ciao. Have a nice day Do you want Onions on the Tuna? Onions? No? No [9] Nduja – Spicy spreadable Salami from Calabria enjoy it Vegetable Salami Oregano? yes, please olive oil, garlic or chili? [10] Pizza Salami with Vegetables

I don’t need cutlery [11] Pizza Tonno with Nduja [12] Pizza Prosciutto, Salami, Mushrooms & Pepperoni this is my oh yes? that’s yours? do you have a lawyer? then it will work ok, we’ll do it, don’t worry [13] Pizza with Bresaola, Arugula & Grana Padano I’m not a long-time experienced Pizza Baker not yet

But I’m still proud of what I’ve achieved people like my pizza and I like doing that because for me it is also a new stage in my life like I said I didn’t actually work as a Pizza Baker That’s honestly why it’s so fun for me to be able to do this now.