My first pizza event went great! Did 45 pies in my Effeuno in about 3.5 hours with maybe 20 total minutes of breaks included.
My learnings:
I need to get a damn lid for my boxes. I just shrink wrapped the top and the dough was completely stuck to it. So the first tray sucked.
Also: cutting 5 kg of mozzarella by hand quite sucked. I have always wanted to get a French dry cutter for this task, but always shied away from it.
And again, the F1 is an absolute beast. I do not feel like I was limited by the reheating of the stone in any way.
Time wise I spent 2 hours for a trip to the local Metro for ingredients, 1,5 hours for the bulk dough prep (had to do 5 batches because of small mixer), 30-45 minutes for cutting the cheese, 45 minutes for rolling the dough.
I have also used around 100 g of mozzarella for a 33 cm (13 inch) pizza and around 110 g of tomato polpa. 270 g dough balls, have to go higher with that. Had an ingredient cost of around 2,50€ per pizza, so if I had charged them 8€ per pizza I would have made 260€. Next year I'm gonna found a company and start charging.
by Valkein
4 Comments
Awesome! Let us be part of your journey 🙂
Which Effeuno did you use , what temp settings and which stone the original 2 in 1 or a biscotto?
Nice work! Pizzas look great and it sounds like you had a smooth operation running. I do pop ups as well, and if you have micro breweries in your region these are perfect for pop ups. Plus the combo of beer and pizza is classic, I almost always sell out in about 3-4 hours of service. Just a thought when you are looking for places to do your pop up.
Is a french dry cutter a typo on a french fry cutter?
(edit – typo on the word typo)