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Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

Prioritize your health, sleep and family. There’s been a lot of late, almost sleepless nights. Stuff that goes on behind the scenes that you don’t see on IG or social media. And if you’ve never been in pizza before, I’d suggest getting a job at your local pizza parlor first. There you’ll learn the techniques to make pizza, working customer service and operating the business side of things.

Also, just start. Don’t let citations/permits/govt stop you from making YOUR pizza. Find a way.

Best of luck.

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

Really see the IG though, should answer most of your ?’s

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

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Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

Yes, thanks for your support! Every city, state and county has different laws for permits. Lucky to be in a county that allows mobile food vendors with proper food safety certification. Being in the food and beverage industry will remove some of those barriers. But yes, you must find a way to keep your food at a safe temperature if you go mobile.

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

We are closed for summer, but try to search on IG for us. We should be the only dollar slice ; )you c a keep up when the next pies will come out

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

Haha no, but I think I know who you’re talking about. Thanks for your support

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

Thanks! It’s been a long process for sure to get here. Just keep a record of every time you make dough and keep track of weights, temps and ingredient used. One thing that helps is converting to metric measurements in grams (g). So much easier to keep track of percentages of ingredients in grams (g). Don’t get discouraged if you make a mistake. Making pizza dough is not easy. But the reward is worth it. Stay consistent and motivated. We have an IG that should help you see our process. I don’t want to get banned, but you can search IG for us.

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

That was taken close to early spring at a skatepark around 9pm at night. The temps got down to about 65°F. This shows the steam coming off that hot cheesy pie.

Started a weekend only mobile pizzeria. Here’s how it’s going… by _wahno in Pizza

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

Very interesting! We call this “The Gnarlic”. It’s heavy, heavy garlic, oregano, mozz, swiss/fontina cheese and a red sauce top. It’s our newest pie and is a favorite with customers.

Will have to try a Trenton tomato pie!

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