What I’ve Learned Running a Pizza Pop-Up For a Year
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🔪 Equipment Referenced in This Video
Effeuno P150H:
Spiralmac Royal Queen 12 Spiral Mixer:
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50 Comments
Looking forward to finding your Pizzeria
The thing I realized watching your videos, and over the last 3 years I not only watched yours: I will not be able to make a pizza in my lifetime that is as good as i want it to be. 3 years ago, I bought an oven, I never checked but it says it goes up to 300C, I got a steel plate. I made some dough, I made some pizzas. Ok, success is a high bar for me, but the amount of time it takes to create dough is crazy. I watched Vito's videos on that. The preptime is 3 days or longer. Ok, if there is a need for bread and pizza and other doughy food, that is fine, constant rotation, constant creation, it is just a daily thing, but for me it is not. I am not a baker or houseman, I am a dude who would like to do some pizza sometime with friends or for family. Now watching your videos, trying this and that, the ovens, the sauces, etc. I know that I will not make it because it is just too much to know, the understand, to feel, and to respect. This is an artform, you cannot halfass it. So for a good pizza, I need to get to a real pizza place where the pizzaiolo knows what he is doing.
Where in Ohio can I find your pizza?
Love your vids. Where can I get access to the excel spreadsheet?
Great video!! Could you please share the top and bottom temperatures you use for your effeuno when baking pizza? And how long does it take then per pizza? Thanks
Love the videos! I’ve been watching your journey over the last year. I would love to see a video on how to host a pizza party. I’ve hosted 10 guests a couple of times and it’s always so hectic and takes me forever to make a bunch of pizza. I have a wood burning pizza oven. Thanks!
how do you decide if u put sauce or cheese first? and i feel like when im baking pizza, the sauce is always to fluid and even tho i use way less than u showcased in the video, it always gets to mushy when its baked.
Sponsored by LMNT, you officially made it!
I would be interested in the food licensing for a pop up. Was there home prep and did that require inspections? Love your videos.
Will you be releasing a recipe for your pan pizza?
I started a pizza pop up about the same time as you and watching this video is like looking in the mirror! I live in the UK the exact same lessons were learnt, we are all subject the cruel mistress that is pizza. Always searching for perfection but never quite reaching it, but every now and again you get 99.9% of the way and it makes it all worth it ❤
Cute dog! And nice goals!
Also thanks for leaving links for the equipment you use. I'm going to check out that oven…
I’ve been following you for quite some time Charlie but… as much as I want to help you… moving to Ohio sounds terrible 😂😂😂
Happy new year Charlie ,wish you happy, healthy, prosperous years ahead on your journey.
i am confident on your success, because you are a hard working genuine person .Go for it with full gusto.
I start experimenting with pizza making last year, and discover the complexity of it.
Good luck.
So proud of you, can’t wait to stop by your shop. One of my favorite memories is going to Luigi’s in New York and the owner was right behind the counter, making pizzas and it was the best pizza I ever had. He didn’t just show up for a camera or interview. That’s his life.
Go Buckeyes! Seriously, good luck on your new venture. You're going to kill it.
I've been using Rollergrill countertop ovens for years. Starting with the PZ330 and more recently a PZ430. We run on 240V in Aus anyway so that no doubt helps. I see you've gone to this Neo-Neopolitan style these days. That takes me too far away from the NY 'Street' pizza emulation for my liking to want to do it at home. We've got more than enough quality Neo-Neopolitans here in Sydney for me to want to make them at home. So I focus on the Street style that's only barely, after 35 years of me living back here in Aus, starting to emerge in places like Sal's NY and more recently MMC Kitchen (whom I'm yet to put to the test).
I would copy Dan Richer’s pizza types at Razza to start. Get a great meatball recipe, a high quality ravioli and lasagne recipe, a great chicken parm then a few farm to table salads. Literally keep the menu very tight and super high quality. Dan’s success is that he is obsessed with quality. You can charge premium prices if you are the best quality. Another suggestion, don’t deliver in the beginning because you lose quality control.
Congrats on opening your store! I wish you the best. You've put so much into it.
Amazing to see you made the jump with the effeuno. Any tips on making it work the best? Did you use a steel or additional biscotto? Congratulations on the shop! Would love to visit someday.
You don't need to knead your dough. Just let it ferment for 48 hours in the fridge, it will be just as good as if you kneaded it or better
Been watching for a while, can't wait for Good Pizza to open!
Now that's the best way to start a new year with a new and noble business as pizza crafter, good luck and have fun making pizzas !
What will be its name ? ^^
220, 230, whatever it takes.
Happy New Year, Charlie. 🎉 Thanks for the tips.
Did people like the new flavors? Im not into a business but I notice something when I make snacks or foods for parties for friends or even the same thing at local food places.
People want simple and well known flavors. You can have a very nice combination of fusion ingredients but then the guests only want ham and cheese, or pepperoni because that's what they are familiar with and what they like. And you end up throwing the nicer well thought out combinations away.
Did you experience the same problem?
Happy New Year, Charlie!
I'm a subscriber from one of your first videos where you step in and… No problem, a few thousand Pizza Dough combinations to track all measurements and make the Perfect Dough!
As a programmer myself, I really like your methodology and how precise you are, no matter is time, energy, and money consuming process!
I understand you married recently, and I want to wish you a Happy Family Life, Health, Love, and Amazing times Together!
Let's 2025 will be a Better Year for All of Us! ☺☺☺
🔥🔥🔥
Again though, for a lot of people they want a sloppy mess of toppings that they have become accustom to, even if I give them the best pizza like yours they still say "there's nothing on it" and complain, or say "it's burnt", so if the local population won't accept good pizza, then your stuck with crappy chain pizza that everyone says they love, it's sad.
Living in Michigan. I didn't think anything good ever came out of Ohio. But your pizza looks pretty good.
Congratulations!
Thank you for the great video and very best wishes for loads of success in the future.
The civilizations of the Galaxy call it … Mass Effect
@CharlieAnderson; is it ridiculous to wonder if there us a specific order to topping layers on a pizza? What about raw/vs cooked mushrooms in regards to digging the crust? In other words, would you please consider making a video explaining this for those of us who don’t know about that-or is there already one you’ve done which you could link?
Thank you for all the great information! Happy New Year!
Diastatic malt baby
I never comment on YT videos… but just wanted to say,I wish you the best. The info and insights you share have helped me tremendously on my quest to make a good pie.
What, exactly, is a “pop-up”?
Living in the Akron area, I can’t wait to visit your pizzeria
could you sell your pizza on goldbelly so we can all try it?
Can’t wait to try out your pizza when we drive through Cleveland this summer!!! Just need to make sure to find the correct “Good Pizza!!”
it’s so crazy watching on your journey because I sort of went through this journey myself with croissants. I love your videos man. cheers.
Charlie, it has taken me years to discover some of the things you're talking about. I wonder how many years it would've taken me to discover the things that I didn't know about until you showed me. I've been on the pizza journey for many years and I just don't know that people appreciate how difficult and how much work it takes to make those discoveries. I really appreciate what you're doing here.
How did you power your Effeuno P150H? Did you only work places that supplied proper power or did you bring a generator?
I have been looking into starting a pop up and was considering the Effeuno P150H, but wasn’t sure about powering it. I have two EcoFlow Delta Pro 3 solar generators I was thinking I could use. But that’s a lot of weight to haul around! They’re 113 lbs each!
That's not a pop-up. More like a Vegas residency.
You're in FREAKING CLEVELAND?!?!
HELL YESSSSSSS
Boy, I wish you lived in my town.
Inclusive flag… how lovely
SEEK AND YOU SHALL FIND. 🙏🇺🇸♥️🎉🤔✌️
Congratulations!
I worked at a pizzeria for a long time. The commercial Bakers Pride ovens hold heat on the deck really well. We kept them at 550° likewise with the dough, allowing it to rise before retarding it and retarding it at least 18 hours. I get pop-ups won't allow for a big oven but it makes all the difference. We switched to the conveyer ovens which we're more expensive and cooked a pizza faster but it wasn't the same and we switched back to the Bakers. It was an expensive decision, but made a big difference in the quality of the pie. You're going to kill it when you get all the right equipment. I love following your journey.