Author Topic: Wheels on Wheels  (Read 20004 times)

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Offline wheelman

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Re: Wheels on Wheels
« Reply #50 on: October 26, 2011, 06:40:34 PM »
thanks Mick!  i'm a little worried that i might like this oven better than my brick one...  it definately holds temp for much longer.  it also has a slightly lower ceiling and seems to cook really well at my target temps of around 850.  we had another test run sunday night and i now i hope i'm ready for a remote location event this Saturday when i'll be cooking at a friend's party for about 50 or 60.  wish me luck, i'll need it! 
bill


Offline JConk007

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Re: Wheels on Wheels
« Reply #51 on: October 26, 2011, 09:45:39 PM »
No luck needed Bill, you'll do fine. Your pies are great !! just remember that. Its allways a touch nerve wracking at first I know it for sure but trust me soon as your worries will be over.2-3 parties and its old hat.  How many helpers you gonna have?whats your plan of attack maker -cutter -server/cleaner- take orders? have you  Tried  3-4 in the oven at once yet. Bigger Party Problem is not the cook time its spreading the dough. Its Hard to find qualified help with that part, especially with 64% room temp Caputo!!  I end up doing all that myself but I love it. A Trick I found is Pile up 3-4 doughs at a time from the dough box. partially spread them and let them relax. then make 3 pizzas at a time your are then reaching once for sauce, once for cheese .. you get the idea as you put one in they automatically get rotated ... you will find the groove
then your ready to rock and roll.   ;D  Also be ready when the guests arrive fill up the early birds ( not easy)  then they are out of the equation. Nothing worse than 35 people staring at a 12" margherita. Keep your head down and go like hell
oh yeah
Have Fun!!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline wheelman

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Re: Wheels on Wheels
« Reply #52 on: October 27, 2011, 03:21:17 PM »
thanks John,  that gives me some ideas to concentrate on.  i'll probably do it all myself.  i think i'll offer 3 options, margarita, marinara and bianca.  i should be able to organize everything and bang it out.  i have cooked 2 at a time often.  i'll give 3 a shot and see if anything ends up burnt to a crisp...

Offline wheelman

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Re: Wheels on Wheels
« Reply #53 on: October 30, 2011, 12:58:21 PM »
whew!  that was pretty intense.  we served 55 pizzas in an hour to a hungry horde.  i think it went pretty well, though i can see it being a challenge cooking that many pies to my normal standard.  i learned a few things that will help next time.  everyone seemed satisfied.  thanks to John and my checklist. i only forgot a few things - including my IR thermo. 
i made three baches of dough with 3kg of flour each.  no photos from after the crowd showed up.  i never even looked up until it was over. 

Offline smorri1967

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Re: Wheels on Wheels
« Reply #54 on: December 12, 2011, 04:43:53 PM »
Wheelman!   You are my idol and inspiration!   My friend and I have unbeknownst to each other have both been toying with the idea of building a WFO as a hobby to make pizzas and some extra money.    You are doing exactly what we want to do.   My friend is the chef of the team and I'm the handy man to build the equipment.   We have looked into buying a premade trailer and oven but that goes against every fiber of my DIY personality.   I do like the way you used the pre-cast molds for the oven.   I've already started looking for a trailer and I have always wanted to learn how to weld.   

I have so many questions.  Finding a supplier for the pre-cast oven is my top priority.  I live in Arkansas so I'm guessing that ordering from Matthew might be too costly to ship.   In your investigations did you happen to find anyone that might be closer to Arkansas that makes pre-cast ovens like yours?

Keep us up to date on how your oven is working.   

Steveo

Offline wheelman

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Re: Wheels on Wheels
« Reply #55 on: December 12, 2011, 05:33:24 PM »
Stevio,

The dome castings are critical to making this thing work and also to making it last.  There are several makers offering similar castings but they will all be far enough away to make shipping/freight a wash.  After seeing several others, i've really been impressed with the quality of the castings from blazing ovens.  The dome geometry also is important and this one cooks extremely well.  so far this trailer has been fine.  i drove it a couple hundred miles and had no problems at all. 
Good luck if you dive in!  let me know if i can help.
bill

Offline wheelman

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Re: Wheels on Wheels
« Reply #56 on: March 31, 2012, 11:30:21 AM »
i've done a few more events with the trailer lately.  last weekend we were invited to cook a side item for a big fundraising event.  it was called Swine and Wine and it benefitted a really cool urban garden program in Tuscaloosa.  i think there were around 500 people there.  We set up and cooked for about 3 hours.  it was fun talking to everyone. the trailer was a big hit.  a few people tried to buy it and several more wanted to hire it.  i think we'll keep using it for fundraisers and parties for friends.  i'm not ready to make a habit of it. 
We have another party tonight for 20.  it was auctioned off for another benefit for $750.  this one should be fun!
the trailer and oven have been working really well.  once i get it up to temp and rake the fire to one side, it has no problem maintaining 850 for as long as i keep a live flame going.  it has better insulation than my other oven.  it stays hot for days.
i'm always way too busy to take photos though.  i'll try again tonight. 
bill

Offline wheelman

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Re: Wheels on Wheels
« Reply #57 on: May 06, 2012, 10:01:34 AM »
we cooked for a nice downtown alley party in our town this weekend.  probably 150 people at least. everyone was supposed to bring something.  i saw lots of potato chips!  we cooked about 50 pizzas.  it was good practice.  i made them all the same for simplicity sake. 
bill

Offline TXCraig1

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Re: Wheels on Wheels
« Reply #58 on: May 06, 2012, 10:17:58 AM »
I don't know how I completely missed this thread, but I did.

Wow, what a beautiful oven Bill. Very very nice!

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline wheelman

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Re: Wheels on Wheels
« Reply #59 on: June 09, 2012, 12:37:01 PM »
I'm learning a lot about this form of pizza delivery.  after several more parties of 50 or so, i'm starting to get the feel of it.  it's really different from doing sit down dinners in the back yard with 12-15.  the pace is pretty fast.  there is a pattern it seems that limits the ultimate amount of time and pizzas served.  the parties that i've been doing have been pretty informal happy hour type deals instead of real dinners.  that makes it a cook and pass operation which is probably a lot easier than trying to get everyone a whole pie.   
i'm also figuring out the BlazingOven.  the main difference is that i get a little too much bottom browining (char) when i'm cooking at my target temp.  i've addressed that by rotating the pies on the peel for the last 30 sec or so.  if i leave the peel under, then it sticks, but if i keep it turning, it works well.  i may have some pie pictures sent to me but for now a couple of shots of setups from my pizza party tour - these in NC.
bill

Online norma427

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Re: Wheels on Wheels
« Reply #60 on: June 09, 2012, 01:06:55 PM »
Bill,

Those pictures look great!  :)  The scenery is beautiful too.

Norma

Offline wheelman

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Re: Wheels on Wheels
« Reply #61 on: June 10, 2012, 05:09:30 PM »
thanks Norma!  it's beautiful up there in the Blue Ridge Mtns. 

Offline JConk007

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Re: Wheels on Wheels
« Reply #62 on: June 10, 2012, 08:21:18 PM »
Bill ,
Looks great! How much help assistance are you having with the 50 people parties ? You are the only one stratching? or do you run the oven? I find that Fornio an easier positioin to fill. No matter how much time I spend teaching the people, they  cant seem to work out stretch a high hydration dough? Some mayget it but I have 3 done by the time they are even ready to sauce so kinda snseless.
I have the same issues with bottom temp too hot I think, we all do with the mobile ? I reall check alot floor temp and once there just add enpugh to keep a small flame going accross the dome. But after 3-4 hours floor still too hot. I just posted tha this am over in the Flirting with Fire thread.
anyway looks great !! keep pushin!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline wheelman

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Re: Wheels on Wheels
« Reply #63 on: June 11, 2012, 08:36:49 AM »
thanks John,
 i watch your FWF thread closely!  i usually do it all myself, at least for a while.  there are parts of the operation on both the bench and oven side that have taken me so long to figure out.  i want to put my best work out for everyone to try.  later, i usually hand over different parts of the operation to whoever is helping.   i was lucky on two of my pizza tour parties to be working with highly acclaimed chefs and their staffs.  they all enjoyed getting involved and cooking some pies.  folks like that pick up the nuances quickly, but it also shows that what we do isn't easy!  They always stray much further off the beaten path on toppings too. 
it's definitely a lot of fun to turn it over to the people who are interested.  sometimes it's kids, sometimes it's chefs. 
bill

Offline wheelman

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Re: Wheels on Wheels
« Reply #64 on: June 19, 2012, 11:00:06 AM »
there are some nice photos of a recent WoW pizza gig at the 4Coursemen website: http://www.thefourcoursemen.com/
that was a fun party with some amazing people in Athens, Ga. 
bill

Offline Redshirt

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Re: Wheels on Wheels
« Reply #65 on: June 21, 2012, 06:57:03 AM »
Awesome!  By chance do you have any pics on that zucchini flower pizza, post bake?

Offline wheelman

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Re: Wheels on Wheels
« Reply #66 on: June 21, 2012, 09:59:06 AM »
thanks Redshirt!
there are a couple of pics of that one coming out of the oven at the end of the set.  it was a good one. 
bill


Offline adios pantalones

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Re: Wheels on Wheels
« Reply #67 on: July 05, 2012, 09:24:38 AM »
Very cool! I love how the oven went together

Offline JConk007

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Re: Wheels on Wheels
« Reply #68 on: July 05, 2012, 12:53:38 PM »
Great stuff!! Look what I found ! I though of you Immediatley !
FWF #2 ?
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline wheelman

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Re: Wheels on Wheels
« Reply #69 on: July 05, 2012, 03:37:26 PM »
haha!  that looks like light tackle....

Offline JConk007

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Re: Wheels on Wheels
« Reply #70 on: July 05, 2012, 11:52:55 PM »
looks like - fill it full with  cement set me an oven on there and good to go !!  ;D
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline wheelman

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Re: Wheels on Wheels
« Reply #71 on: July 06, 2012, 12:06:35 AM »
I like it! 

Offline wheelman

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Re: Wheels on Wheels
« Reply #72 on: September 24, 2012, 09:58:54 AM »
been having fun over the summer with the trailer.  there were 140 at the last event.  luckily they had some other food there too.  we cooked about 50 pizzas.  i'm getting the oven figured out now.  it's a little different from my normal WFO and i have to make some adjustments to my routine. 

I'm working on V2 now for one of my best friends in NC.  he's involved with two restaurants and decided he wanted one after i towed mine up there a few months back. we've gotten the trailer done and the stand welded up.  i poured the concrete base yesterday.  I have another Blazing Ovens engine ready to go.  here are a couple of pics of the new rig..
bill

Offline JConk007

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Re: Wheels on Wheels
« Reply #73 on: September 24, 2012, 11:27:48 AM »
V 2 looks just as great please keep the build shots coming for those of us who may consider a build.
Thanks Bill
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Pete-zza

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Re: Wheels on Wheels
« Reply #74 on: September 24, 2012, 11:31:56 AM »
Bill,

Is the guard dog a part of the deal? :-D

Peter


 

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