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
3 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?