A day running my pizza truck at St Albans market

Yo! Join me on a day in my Chevy p10 pizza truck smashing out over 80 pizza solo at St Albans market.

Good morning I am going to take you on a day in the fu truck at my market stall so uh let’s Jump On In and show you what it’s like let’s go so this fan is uh 52 years old so sometimes it doesn’t like to start in

The morning first try so we get the key in ignition on give it a few pumps going to turn put that in there that turns on my little GPS thing here cuz the speedo is a bit rubbish going to give it some throttle pumps pumpy pumpy pumpy pumpy

Pumpy and see what happens let’s go first time come on oh oh we’re alive yes yo so look we’re here we’re at the market we’re all set up well van van’s in place um I’m going to show you what I’m going to do next so first things

First uh I’m going to turn on my fan I’m going to turn on my light thing and we’re going to jump out man cuz my light is on electronic actuator I press this button here if you look my light comes up in the air so that just comes up there probably

Going to be some water in the pee that’s going to piss out of it right now there you go and then I stop it when it’s like about there okay next thing to do go in the back going to turn my gas on got a lockable gas cabinet

Here and turn on one of the bottom these I got two two in here on auto change over so I’m just going to twist that turn it on slowly that’s the first one so it will start taking from this front one first and then if it empties it will start to

Take from the back so turn the back one on as well they are two full bottles so we lock that and let’s go inside wohoo right in we go my speaker falling down so first things first light switch on and then I generally go over to the

Ovens so click this one pilot light on might take a while cuz it’s a new bottle I don’t know there we go we have pilot light and we have flame straight to this one let’s have a look come on there we go we got a light

No there we go flame on ovens are on turn on the old uh jobby flobby whatever you call it and then I open up my roof and make sure we got some fresh air coming in this one is a fan it can uh it can suck or it can blow

So there you go ovens are on that one’s already up to 47° these things heat up super fast okay next thing I’m going to get everything set up in here so I’ll show you that okay over here I have my sink got my cold water here so just I’ve got

Basically have like 15 20 20 I think it’s 20 L something like that cold water so I just put this feed tap in there and I’m going to go turn on my cold water pump so let’s go do that close up the door cuz we got fire going around to the

Front me turn on my fresh water pump up here B like that at the same time we grab my coffee and I’m going to grab my this is my card machine my Z just clip it on the outside of the van just there back around and now now we have fresh

Water and if I turn it the other way we get hot water okay next thing I’m going to do open up the hatch so we got a couple of locks here open that up give more fresh air in and I have a shelf down here which just stays quick we’re not in

Use so this shelf just slots into this little rail just here so I do it from the inside so just slots in like that now I have 60 cm of Landing space put my pizza boxes everything like C Pizza I have a different color for every like allergen or anything so green for

Veggie meat for red for meat uh yellow yellow one is kind of like uh that goes there actually that’s kind of random white one is my white pizzas that’s my pizza ban today uh and then I’ve got vegan one on the end this one is like

Just random and I have extras of these down here in storage as well if I drop one on the floor or if for some reason it gets super dirty got my hot honey uh that’s going to sit on top of the oven cuz you know the van gets cold overnight so it’s just

Going to stay up there it’s going to stay nice and warm and toasty same with my olive oil which stays in a little box down here let me just get a few bits out from under here our liners that’s the shelf that normally goes on the back I’m not using it today

So it’s just going to store down here just slide it in there keeps it out of the way so olive oil still liquid obviously didn’t get too cold but I’m going to stick that off the top of the oven there and it’s just going to make sure that’s nice Uh time to get some stuff sorted so I’m going to wash my hands so I can get some food going we’re going to uh we’re going to cook off the sausage for the special today uh it’s a Sala fi one uh wild Italian broccoli uh with sauteed chili and garlic

And uh fennel sausage so I need to pre- cook it I need to chill it and get it ready to go let’s just finish that washing up sauce use a sort of nearon pizza spoon big old stainless Bowl my sauce made this this morning Bowl takes a hell of a lot that

Will do me like 50 pizzas worth probably something like that so that we’ll go home to get cleaned later back in the storage C tell you what this is my dough storage um I can keep this cool or hot check out my dough management video there’s more

Information on that so what I’m going to do is going to get one dough TR out over that keep the lid on show you these check these out oh plump little boys um yeah these are beautiful uh like I said if you want to know more about this dough and more uh

Check out my previous video on dough management okay started to get a little bit toasty warming here so uh I’ve lost the hoodie put the apron on some about to handle some food so what we got in here in the cooler in the yti let’s get to the bot

Got our sausage mints this is a fennel sausage it’s already cut up everything like that so I’m going to glove up so I don’t get sausy hands um nobody wants sausage fingers so this is quite a cool C so I’m just going to cut open that see that beauti beautiful sausage

Meat so what I’m going to do is going to get it out in this in this tray going to stick both Lots as 2 kilos here which is going to be plenty for the day going to Mush it up I would normally split this into two trays worth but I

Kind of just want to get it cooked and it will cook Rel really quickly in uh in the oven so that’s going to get there’s the mint that’s going to get slided slid into the Dome uh and it’s going to cook I’m going to cook it to temperature reach probably

Get it to about 76° something like that I’m going to know it’s cooked and I’ll chill it down quick um and then I’m going to refrigerate it so yeah in it goes here to the back I’ll keep an eye on that should take about 10 minutes in total something like that okay whilst

That’s cooking uh ovens are heated up they’re like 540° now they’ve been holding that that one’s actually 5 515 to turn it down this one’s at 540 it’s fully saturated they’ve been on for about half hour or so so I’m just going to turn it down to a low

Flame and that will settle out at about 430 440° and it will just stay there until I need it to so um it’s cuz I’m running the domes I run the neopol and Arch really locks in the heat um helps it stay hot for a lot longer so if you

Are running domes as your business and you don’t use the Neo Arch I I would say if you serve neopol and pizza or just if you have any issues with like heat retention stuff like that because obviously Dome has quite a wide mouth and if you have a longer extended flu um

You’re going to be drawing more of that heat out so to lock it in to get banging bakes 70c bakes all day long with minimal reset then get yourself the Neo arches okay so that sausage is going to just get another turn heat proof glove just get in

There you see it’s just stting to get a bit of color on it so I’m just going to make sure I’m turning it all the time Beauty about cooking something like this in the dome is it’s heating actually from you got the flame above but you’ve also got the heat coming up

Through the stone floor um cooking cooking it from below as well essentially it’s such an intense heat it really doesn’t take long so if I was making this pizza at home um you could just use the raw sausage uh just pinch it off into very small

Amounts and it will cook through in very small little lumps in the oven when you’re cooking the pizza it’s just obviously cuz I’m serving food to the public I don’t have anything really raw in a in the van and um I make sure it’s it’s cooked to a safe temperature

Chilled and then it gets reheated um I mean when it comes out of the oven the toppings like 1880 200° anyway it’s like sizzling away um but yeah it’s just it’s good to be safe from a food food standard sort of Point um talking about that with the

Business I I use enas I’ve got a whole Safety Management System here uh a daily diary and everything like that where I will log all my temp my temp actually I have wireless uh thge thermometers that are absolutely Wireless are updating all my fridge temperatures every 5 minutes to

Every half an hour into the cloud so I don’t need to paper log them um but in here I have like I will today so I have my opening and closing checks which I’ve I’ve done my opening checks already I’ve done my LPG checks my electricity um I

Will check the temperature of this once it’s cooked and I’ll log the temperature and I’ll also log how long it takes to come down to like say room to like 18 degrees something like that um no more than 90 minutes is my maximum cooling temperature when I cook stuff and then

It will get refrigerated and re re recooked later on the pizza so yeah this is uh I use an encast but you can use in the UK you can use safer food better business or whatever your environmental health officer your eho advises you to use speak to them they’re very helpful

Um but yeah I’ve been with encast for like 7 years they make it very easy um all my everything I need um and I recently had a hygiene check and I got my five stars again for what the I think like four checks now over seven years

Something like that but maybe five I don’t know but always five stars okay sausages cooked so I love what this oven does you get these little gnarly bits uh I’ve been turning it I’ve been twisting it around but you get these little gnarly like Browning bits and stuff like that

Um and I’ve been using the uh actually using the gny probe that comes with the oven to uh just sort of like probe like bigger chunks of it to make sure it’s cooked and that is coming in a that bit 78° so I’m absolutely fine

Um so I know that that is cooked through I’m going to put that in my washing up later so right now that’s just going to sit out here it’s going to cool down I’m going to let it cool I’m going to log what temperature it was in my book and

Then I’m going to log how long it takes for it to come down to a decent temperature where I can load it into a nice cold gastronorm and then it can go into my soins fridge so right now we’re going to let that do that and we’re going to cut some

Chilies chilies and my onions so I’ll probably go through two onions today two red onions I use uh some my my indua pizza on the menu I use slight slicy uh thin slicy uh thinly sliced red onions so it’s uh it starts its life off as uh

Margarita I hit that with a little dried oregano or oregano for you Americans out there um and then gets a little red onion fresh red onion on it uh the Uya and that one gets baked and that is it’s spicy and delicious it’s awes The Red Onion just I love red onion and

Pizza so just going to run through this and things like my condiments I have a little condiment dispenser thing down here as well some my red onion goes in the middle one got these lovely fresh red chilies that are going to get chunk chunked up they’ll go in here I have one

For meat one for veggie pizzas so I’m not like putting the hands in there all the time oregano goes there and my fresh garlic goes there which generally is just for my marinara Pizza um up here I can show you my toppings actually at the

Moment so up here we have so that one will be basil this is my peino got my fiod mozzarella this will have my Uya my fi will be at the back that’s where my sausages go and then I got my pepperoni here and then sauce is there and so I

Take the dough here assemble the pizza slide it into the oven here and we serve it out here um actually what I got the phone so down here is just some storage that I have so I’ve got a few boxes of things got all my spare ingredients

There cleaning stuff in there and that’s like I’ve got a kettle and some coffee making and whatnot in there actually I use a pot for my um bit sausage use a pot for my uh napkins and my menu is all magnetic which will go on the side of the van

Just out there when we’re ready so let’s continue with the prep going to keep that fridge closed for now because we don’t need to open that should be enough onions to keep me going for the day if I need any more I can just quickly quickly

Chop one up but I don’t put a lot of onion on I mean the uous pizza is a good seller but um yeah I’ll probably sell quite a few of the specials today um a lot of margaritas and stuff so just going to give that oven a white I mean oven knife white

Banging custom German cut oven this thing’s sharp as you like so let’s cut some chilies get pots out cut Chili’s quite small I’m not going to let you make you watch me cut these for so let’s fast forward something menu’s up ovens are hot everything’s full up and we’re ready

To go so let’s Jump On In yo I’m back so it’s like just coming up to midday uh guitar man has started strumming his thing hello mate uh it’s possibly about to get pretty busy sometimes sometimes it does around here sometimes it’s like 104 12 it s picks up so I’m just going

To leave you rolling uh I’m hope I think you can see what I’m doing from there everything’s PR everything’s topped up ready to go already actually sold 19 pizzas this morning before 12:00 which generally means it’s going to be a good day um from experience from doing you

Know this for like what almost what 7 years now been making s p for 7even years 7 years I think um which is insane and if you didn’t know I used to set up like just over here there’s a cafe Nero over there I used to set up outside

There with a bicycle hence why it’s called pedling Pizza uh a peddler is someone who moves from place to place selling and I was ped so but I knew I was never going to keep pedaling so I called it peddling Pizza cuz I always knew I was going to be

Moving around um so I had a bicycle with the trailer one Rock Box used that for like a year or so and then I had a piao app a three-wheeler built which I used for three 3 years uh with two Rock boxes and then I upgraded to this the Chevy double domed Chevy

Um again there’s there’s many videos of of this online there’s one I shot with um All About Me me and that that was shot over a year ago um but there’s one all about my my van on my own YouTube so check out my other videos um but for now enjoy the

Chunes a few moments Later Who’s next go please again you want a bit of fresh chili on it yeah yeah it’s good are you uh manual yeah because the reason I want to Drive Um can I get a special please yeah popular one today do you want a bit of fresh chili on it it’s a banger with it oh yes give it we Got the Ini see this I I do actually so usually because I live in Grid now So so driving is only limited outward or um so yeah so but but then again I used to drive back I the UK but then again the UK still has a lot of there’s so many rules um in terms of like the stest they’re like do you have to have

Both of your hands St all the time which is not practical in my op I know it’s foret reasons you the thing you keep looking at all your mirrors it’s a there’s so many things that you have to consider because it’s there a list of like massive list of like things but

Then again I think the best thing you can do is to get comforable because I think most of the mistakes just come strong through being a bit nervous I remember when I started driving my dad was like okay once you have made a decision stick to it you

Have to commit yeah if you’re unsure that’s where accidental so if if you’re decided that okay you’re going to like someone then you don’t like every Time who’s next hey h mate how are you I’m good I’m good uh can I get the pressure as well please oh no worries going to sell out quick I think do you want a bit of fresh chili on it as well sure yeah so yeah I mean I’m Afra They have built like an inner Compound there is a big benefit of stop because the stop You want to spend money on it’s basically think ofuure where they have like yeah I the you need for a and then just the trick of getting all Four is can I have a special place can you bit fresh chili on it as well sorry you want a bit fresh chili on it as well as it is Special so what track Next Corners that are definitely then there also because it’s quite difficult I think Togan essentially it’s like this for the next hour or so so it’s kind of like head down get it Done so um that’s a good track for the car as well small Really a lot of the more techical yeah i’ FR was saying September I Well These guys are regulars they like to eat together that’s why I stack them on top of the oven so all here take yeah take whatever you Needan chilies You can take them there you go see you soon yo so uh it’s pretty much the end of the day now what time is it it is it’s 238 I have got what six six dobl left left out of 80 86 so I’ve done 80 pizzas um so far

I’ve still got half hour to go and I’m doing a bit of a bit of a pre clean get myself ahead scraping out the trays it’s the most horrific job so we just scrape all the all the if there’s any little bits of dough any bits of flour scrape

Them out knock it into the next one take these home I need to get a good clean at home cuz cleaning them in here is an absolute faff um I take everything home with me uh all all goes through the dishwasher um uh van gets a good spray

Down good two stage clean at the end and at the start of each shift uh that’s about really it’s been a good day um I’ve enjoyed it so if you bought a pizza for me today or any other day then thank you very much and if you enjoyed this

Video then thank you for tuning in and uh if there’s anything else you want me to cover or see then let me know so yeah have a good day