I work an office job full time and sell Detroit-Style Pizza out of a Sprinter Van as a side gig. We usually rattle out 160+ pies in 1.5-2 hours, and sell out at almost every event. Currently, we are a proof of concept operating in Bluffton/HHI, SC, and actively looking for a brick and mortar space. Feel free to ask me anything!
Pizza specs:
– we bake in 8×10" Lloyd pans
– bread flour usually around 74-75% hydration with 2-3 days of cold fermentation
– 12 hr RT proof
by mdmuth
29 Comments
Looks incredible! Good luck!
Those look delicious.
What’s the inside of the van look like? What kind of workarounds/concessions do you need to make baking in a van?
Looks fire! What kind of oven?
12 hour RT proof is super interesting. I am pretty light on my yeast and do a few days of cold fermentation but I never push more than 5 hours panned RT or I get some crazy bubbles. Can you elaborate on that RT? Is it bulk or panned?
Where are the ovens exhausting to?
Gorgeous. Lucky eaters there.
I’m dumb. RT proofing is room temp proofing?
Op is all like “hey little hipster, want some pizza? It’s in the back of my van…..”
Looks great! Congrats! Did you outfit the van yourself?
That van would have been my parent’s nightmare when I was a kid.
“Hey kid, hop in; I’m making pizza” to which I would have said “okie doke”.
Your pies always look great!
Very cool. I’m guessing you parbake and then finish them off made to order in the van? They look good. I saw you mention three ovens, how many can you fit per oven?
Heads up: it’s almost 9PM EST here and I need to put the kid (and myself) to bed to get ready for the office job. Will respond to as many comments as I can before I fall asleep and during the workday tomorrow. Thanks for chiming in thus far!
“Remember kids, If a stranger tells you to get in their van for candy, walk away. If it’s Detroit pizza it’s probably worth the risk though…”
For the 8×10” pans, what size/weight dough ball do you aim for? Looks amazing!
What’s your profit margin look like? 160 pies in 2 hrs is a shitton!
bro that van looks badass i like ur van!
What about licensing
https://preview.redd.it/6ngjil99aipg1.png?width=485&format=png&auto=webp&s=f7a233447a57ebf14487934590b9ca070d734ee0
Offer pizza lessons. I bet you could gather small groups and have a little pizza dough hour seminar
Hell yes
Just bought a Loyd’s Detroit style pan about a week ago. I want to start but I’m so lost, I have never made dough. Any pointers for a newbie would be greatly appreciated.
Is that fresh basil?
Congrats! That’s an amazing feat! I’m curious what you do for dough as I do Detroit pizza but it’s 72 hour ferment and would take too long. Do you have a bunch of pans and doughs at the ready?
Solid pizza company! Keep crushing it!!
Down by the river?
I’m a middle-aged man with street-smarts, but if you want to lure me into the back of an unmarked van… this is how you do it.