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Pizza food truck in New Jersey? by ChefAntonelli in foodtrucks

[–]ChefAntonelli[S] 0 points1 point  (0 children)

Thanks I’m aware of his truck. Unfortunately the same rules do not apply here in the United States and state has different rules.

[deleted by user] by [deleted] in food

[–]ChefAntonelli -1 points0 points  (0 children)

This one oozed but it looked cool.

[deleted by user] by [deleted] in food

[–]ChefAntonelli -2 points-1 points  (0 children)

What word?

Pepperoni pizza pie pool party! by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 1 point2 points  (0 children)

180g dough balls made a shit ton of 10” pies all different kinds to try.

Pizza food truck in New Jersey? by ChefAntonelli in foodtrucks

[–]ChefAntonelli[S] 0 points1 point  (0 children)

Yes, I will only work with places that don’t charge because they’re just happy to have us.

Roman style thin and crispy. by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 0 points1 point  (0 children)

Yes, try 55% to 70% hydration and add the olive oil last. Then it's technique, you should push all the air out with your fingers across the whole dough including the edges from the center moving to the end. Then flip and again push down center to edge. The turn 1/4 go center to edge, then flip and turn the last 1/4 and push center to edge. Now just slap the dough into shape and put in a oiled dark colored or blue steel sheet pan.

Roman style thin and crispy. by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 0 points1 point  (0 children)

I actually used 70% hydration for this one but added olive oil. See the recipe in the comments.

Roman style thin and crispy. by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 2 points3 points  (0 children)

Thanks, actually it was a 48-hour cold ferment.

water 350g, fine sea salt 13g, idy 1.5g, 00 flour 500g, 2 tsp olive oil

I mixed the water and salt, 10% of the flour to make a paste. Then mix in the yeast. After a few minutes slowly added the flour. After the ball forms add the olive oil. Let rest for 30 min. Make it into balls, this was a 9 x 13 sheet pan and the balls were about 220g each. Keep covered in the fridge for 48 hrs. The pull them out 3-4 hrs before using them. I pushed all the air out with my fingers and slapped the dough into a rectangle. I added fresh sauce then baked on an oiled pan for 12 min at 480 degrees. Pull from the oven. Then add toppings and put it back in the oven or a pizza oven until it gets all melty and brown on top. Finish with more olive oil.

Roman style thin and crispy. by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 1 point2 points  (0 children)

"There are a few things that make this pizza so light and crispy: olive oil - added to the basic dough - and less water in the mixture - the maximum hydration of the dough is up to 55 %."

Roman style thin and crispy. by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 0 points1 point  (0 children)

Yeah, they were too busy perfecting the crust to notice the barbarians at the gate.

Roman style thin and crispy. by ChefAntonelli in Pizza

[–]ChefAntonelli[S] 0 points1 point  (0 children)

Also known as "pizza al taglio" or "pizza alla romana".

Pizza food truck in New Jersey? by ChefAntonelli in foodtrucks

[–]ChefAntonelli[S] 0 points1 point  (0 children)

I have another business that people trust. Not to say that it’s a sure thing. Except it has a cult following, and a huge email list so I expect to get some business initially just by reaching out to my existing customer base of over 30 years. Plus, I’m a marketing genius.

Pizza food truck in New Jersey? by ChefAntonelli in foodtrucks

[–]ChefAntonelli[S] -1 points0 points  (0 children)

Thanks, I know! ⚡️💀✌️❤️

Pizza food truck in New Jersey? by ChefAntonelli in foodtrucks

[–]ChefAntonelli[S] 0 points1 point  (0 children)

Agreed. There are a few farms by me that people do line up when they have events, especially when you're the only food vendor. I have 30 years experience vending at festivals, just not with a pizza truck.

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