HOW ACTUALLY MADE 1,000 PIZZAS in 1 Day!

you have to be quick here check out this pizza welcome back from my Capelli studio today is a crazy day we are serving 1,300 people everywhere people look at these people there people there show the pizza please directly give them a door everywhere. I'm going to show you how to prepare 1,000 people, maybe how to serve 1,300 people. I make 1000

pizzas

, guys, all by myself. I can't wait to show you and we also did two catering so after this I will go to the second one so please guys watch till the end like and go ahead and subscribe enjoy this video of my sweet chocolate and of course, I'm going to show you and teach you how to make pizza dough, of course, on this channel everything that is. free, no secrets and of course guys, voila, it's around 7 p.m. m. and now is the right time to go ahead and buy some more ingredients, of course, I already have almost everything ready, we have all the cheese, we have all the ingredients, we have parmesan, some pepperonis.

We already have all the cheese cut, this is fresh mozzarella. I

actually

got cut in one place because there were too many 1,300 people tomorrow, so it's going to be difficult, let me go ahead and buy some more ingredients and then let's go ahead, prepare some polish for tomorrow because the polish should be ready on day before, so today tomorrow will be a super interesting day, so here we go, my favorite store to shop for catering, let's see it's very clean, they have a big portion at a good price, let's go and get everything, oh Oh my gosh guys I'm so excited that finally for the first time in America look finally moot they brought the big the big we finally got the big finally thank you.

You're my favorite sauce now available for catering business. I used to always have a lot of small ones, but now this one is the best one, so I'll buy a bunch of those foreign ones with one of these, you can make about 45

pizzas

, so let's make a thousand pizzas for eight, let's say 50, let's say 50 . guys, go ahead, one, two, three, four, five, six, good job, my favorite is this one, let's get more of this, here we go guys, now we have it all. we also have the wood because this is something that is very important to find a store, they also have a wood, let's paint and see what's next, let's have a nice espresso before starting the day, here you go guys, my fool is here right now , it's 8 a.m.

I have to make eight times the dough, so to be able to make all these thousand pizzas and we also have other caterers at night, it's going to be a difficult day, so I'm just going to get the important part of this trip. I'm going to use this polish. which I

made

yesterday with a total of five liters so I'm going to do it. I'm going to go ahead and use a quarter of each dough, so just a little bit like east so I can use this at 3 p.m. m. because it's catering. It starts at three because we are going to make eight pizza doughs I am going to put everything in order I am going to increase the salt each time Dough because salt slows down the fermentation we are going to make the first dough I have a lot of things to do so here how it works open the machine let's go ahead and add the flour we need so I'm going to make eight liters and then of course I'm going to buy high because I have experience with the amount of flour that comes out. in a liter, so you can make sure you scale it because to be honest, I don't have time right now to go and scale everything a little bit of polish, it's well done now that we've got the polish and the flower, let's go ahead and mix it up. raise everything for a second ok so now in this dough because it is the first we are going to increase the salt so in this case we are going to put 380 grams of salt we mix everything and we are going to first add 8 liters of always super cold water we are going to integrate flour with the water for a few minutes now we wait for the water and flour to come together and everything now we are going to add another four liters little by little and then we are going to save uh one liter for the end of the dough.

So, this entire process will take about 15 to 20 minutes. I'm going to show you this dough how I make it and then of course I'm going to go ahead and speed things up because you know everything by myself is super hard so I hope you enjoy this success please share it's totally free and at Share your support for my channel, thank you all very much because we are earning eight times more money than it should be ready. different, so what we are doing and the last one I am increasing, I am decreasing the hydration and increasing the sound, this will slow down the fermentation a lot, that is my experience from my knowledge of 30 years of experience.

I don't have a refrigerator so luckily today is not a very hot day and we're fine here you go water is a sword now let's go ahead and add the last little bit of water super little by little so we're going to add just a little bit . a little bit and then wait for the dough to absorb the water and then we go ahead and add more oh here we go guys number one it's built uh it's built it's ready and now let's go ahead and hold on and I'm going to go ahead and let's start rather now that We put the first dough on the counter, let's go ahead and put the extra virgin olive oil on top.

Try putting olive oil everywhere, this will create a nice coating, so now let's go ahead, create a bowl, go figure. I'm going to make eight of this and I only have an hour, an hour and a half to make it, so I'm going to go ahead and make the second one and then boil it and then make the third. one I'm going to go ahead and cover this and now we're going to let it sit for about uh well we don't have an hour so about 30 minutes is the time to do the second and the third guy the current situation is I'm done with number three, so in the meantime I'm making a couple of balls that I want to show you real quick, let me finish this, we have this, although there is number two that is already done, although it is about to be done, this is the number. two these are the ball that I

made

this is the dough that is our elastic is a whoa that's what we want okay guys of course we don't have room for a thousand balls so how do we do this, pay attention because if you make a lot of pizza, this is important, so here we go, we have a container like this, you are going to put it in the container, so a little olive oil in the container, grab the dough that you have, turn it into a bowl, so they are more. the one that now a little bit of olive oil on top keep this in mind because I'm going to tell you what to do and how and how to handle this although uh once we did we're going to do the boss because well I already explained when we get there, I think we're ready to get everything ready and put it in the car so let's go ahead and fill up the car yeah okay guys we're ready uh just take a shower because we filled up the car like crazy.

Of course, we already have the oven right there, as you can see, we have the tent, we have the entire box of dough, which is the cheese, the refrigerator for the tables of ingredients, more dough, more firewood, I mean, the whole car It's full, that's for the second catering. We have the gas and we also have a second oven, as you can see, there is a second pizza oven that we looked at. Until the end, please invest your time because this is going to be crazy, everything is here, let's finish this pizza, it's 11:42 and the first catering begins. at 3 p.m. m. and I think we have time and we have to do the second, the second, a six p.m. start. m., we are going to try to serve 1,300 people, so we are going to serve 1,300 guests today, ready, yes, we are ready. do it we'll see four people well you guys couldn't come earlier and help me make these balls man let's get to 1 million subscribers come on we did it we did it it was hard but we did it yeah baby come on. go do this setup, we're really late, it's like 1:00 p.m. and we have two hours to make this happen. 1:00 pm. guys, it's so busy every time in Los Angeles, oh my god, look at this at 1:00 p.m. and look well guys the first thing you need to do here is turn on the oven because it's already too late before you do the settings before you make the pizza you need to go to 700 so we have two hours but we have two hours to take this pizza oven to 700. let's go ahead and turn it on papa papa finally done this beautiful setup everything is ready how much to supercharge what time is it what is my phone we're just not even 10 minutes away from 3 p.m. m. that will start the event and let me show you where we are the most important thing is the pizza oven so what happened now it's up it's around 600 and we're waiting to get to 700 to go ahead and clean and move the wood, clean it and they're ready to go Go ahead and make pizza, let me show you this. the pizza dough is about to be ready, it's

actually

ready to use, ready, so of course come with me.

This is the pizza dough. We're going to go ahead and make the balls when we finish the dough, so as soon as we use one. boom, we're going to make more dough, so let's see how it turns out, it's not ready yet. This is because I made the dough with less hydration and more sauce, so it will be ready in about an hour, so I can't wait. to serve people 1,300 people ok guys the oven is like 700 now we go ahead and clean everything so I move all the firewood to one side and now with the wet towel we go ahead and clean the bottom of the oven turn it over turn it over ready and Now we clean the side so we have to clean the side very well where we are going to put the pizza and in this event we are going to make a lot of pizza so we have to clean the oven really very good here we go, so we keep this one where the point is hot because we're going to go ahead and throw it out, so super important, go ahead and put a piece of wood on the side, done, this way the oven.

It's always hot and running so let's go ahead and make some pizza and see how it turns out guys be sure to check out the mental masterclass. Let's see, you can go ahead and pick up the phone right now and do a good scan. Now you scan. you get a good discount price at the link below for a professional masterclass. Let's make some pizza. We have old ingredients. Gap pecorino, fresh basil, tomato sauce, fresh mozzarella, so since we're going to make a lot, I'm going to go ahead and put in three. we start voilá voila ok now let's stretch it I'm going to do it super fast and fast of course not much crust with the pizzas press on one side and that's it there we're going to remove all the flour from the Mumbo make sure it's not sticky and now let's move on with the tomato sauce, we're going to start with the three margaritas, so a spoonful of a nice fresh tomato sauce all the way guys, I'm going to go quick here, I can't really explain it right now, nice and full of pecorino Romano cheese, done , cool. base or under there we go and now fresh mozzarella on top let's say delicious there we go there we go extra voila now a little bit of extra virgin olive oil ready we're going to make one with roasted mushrooms of course and now let's go to the oven Go ahead, let's put the pizza in the big oven, one, two and three, let's fix it, voila, boom, now let's cook it.

Okay, the pizzas are almost ready. I'm going to go ahead and change it a little bit. Cover this with the front this back we're going to turn it over we're going to put the white part on top it's back in the oven this is ready left before the goal is to get it all together one two three this is ready phone one let's say number two two and three so okay now we are going to place it bye bye, we are going to place it here on the table one two three hello so what do we do now?

Now we have it two six one two six one two three and this one a little smaller for the children. and now what we're going to do is put it there, two and three, and people are starting to line up. Bye, ready, guys, ready, yes, mushroom and cheese pizza, from time to time we will make more, so take as much as you want. Thank you so much. How incredible, look, that's what they're going to do. People are already lining up, so guys, I'm going to put in a little time lapse if I can. I'm going to start making a lot of pizzas right now.

I have to do the test look how light the dough is nice oh hello here we go oh my goodness excellent pizza hello let's see what the people who think about the pizza think thank you let's continue if you know don't play with the camera I know we have a lot of things to do. You remember number two and then we didn't have any boxes, so now we finished making 200 pizzas and we have some boxes of dough, in the meantime, when we see that it's a little bit. a little slowly we go ahead and make some balls so this is the dough we place it right there and we go ahead and make the balls well as you can see the dough is full of nice air and in the meantime we remember when it is low go ahead and make the balls so now go ahead and put them nicely in the box try to get them all if you have space this is enough we can go ahead and do the same this is how you go hopefully this was a good explanation.

Go ahead, let's finish this. I recommend that when you have a lot of pizzas to make, you have to have at least two pizza makers, at least alone, it's going to be very difficult, okay, guys, I'm going to leave you because it's getting busy here and uh. I'll get back to you when we're almost done. Well, guys, we're done with the dough. So what are we going to do here? We will do it. I'll turn it upside downagain. ready I close it and now I rest a little for about 30 minutes and the dough will be ready so that's it that's all you're going to do so guys quick update we're late here and of course we have another party what to do, so what?

I took a look at this time how I set the thing up here and what I did the same sending my main pizza YOLO Pinot, which is also my videographer and, with a different pizza oven, the pizza dough and all the second and double the ingredients for do the setup at this second catering and then this guy will drive back. We'll close everything here and run to the second catering to help Pino, so he will be in charge of preparing me and I hope you guys have a lot of fun because this is just the beginning of the night.

I'm coming back. to make the pizzas of course guys no more spatula because I needed the spatula and we're going to go ahead and keep moving here because we still have the line so we're going to continue with this that's how important the spatula is so three ready, wait. We're going to make the pizza sweat so now I'm really working it all alone I think I'm going to make another 200 250 pizzas I don't know how many we made that many I'm going to count it at the end of tonight and I hope they're still there waiting for me.

I'll give you a nice update stretching the pizza with tomato sauce, fresh mozzarella, bye, so guys, quick update here. I just got the notification that we can leave now, so what happened? I called. On the way back these guys I thought about coming back because we have to go together to the second Caterers we can go together so right now we have to close everything, the boss told me that I can close everything, how was the event? Yes, that's what I did. I'm talking about thank you very much, I've got it, I've got it done right, one and two, so we can go ahead and close everything, enjoy this time lapse, six o'clock starts, the other catering is, uh, it's 17. 59.

The oven is still smoky. well, okay, let's go at exactly six o'clock, let's call her client, I'll tell her that we're going to be a little late, hello sir, it's Vito for pizza, hey pizza guy, how are you doing?, okay, yes. I think we got a little lost, we made a mistake on the exit, so we'll be there for about 20 minutes, okay, sounds good, the driveway is open so you can park in the driveway and while you unload and stuff, honey , thank you so much. so thank you, bye, okay, I said, uh, 20 minutes versus 27 minutes Italian style, but we're going to run a little bit, we're going to be a little late, look, we made about 850 pizzas and since we finished early like about 30 minutes before meanwhile that's my favorite food your tacos what are we going to do that's the life of a restaurant boy I'm going to eat it now on the way that's the only time you have a bathroom there's no bathroom today the state invests wow 6 35 I hope this lady is angry now.

I think I'm going to give them a discount because we're late. I'm never late. Everything is usually live here. Yes, that's the birthday. Go see it with the client. What are you saying? Hey smile. for them man, you know, smile, let's go ahead and set up this pizza oven, that's it, boom, voila, thanks and of course guys, here we go, the first thing we need to do here is, we need to turn it on this pizza oven again. hot so no problem I think we're at about 15 probably 15 or 20 minutes well honestly probably 15 to 20 minutes oh that's hot a piece of wood cuz it's still hot.

I'm going to go ahead and leave it there, warm it up real close. about 10-15 minutes and then it will be easy to turn it on, so let's go ahead and get all the ingredients out. Now when the oven reaches the temperature as you can see, they light up immediately and be careful with your face when you do this because it ignites very quickly now we wait for about 700 and we are ready to make the pizza. I feel tired right now. Wow, voila, let's make the first pizza for the second party, voila, voila, stretch, you want to make it a little fancier. which is whipped cream as a base, mix with this amazing Sabatino truffle powder and then do like a DJ, done, fresh mozzarella, caramels, onions, not too many, a little roasted mushrooms, done, a little white truffle oil, a little pecorino Romano cheese, that's all, no, come on. in the oven with that ready let's cook it in the center wow one two three that's it look this pizza smells good but I still smell a little bit like truffle so what we're going to do here we're going to add this uh a piece of truffle under oil just to give it a nice flavor.

Wow, these onions still taste great, so a little bit of this truffle like that jungle trough will give it a nice flavor. If you are interested in this product, please see the link. down on the cross guys, it's done, this is the pizza, the first pizza of the day, let's see if it sounds soft and crispy, that's a yes, that's what you're looking for, that's what we're looking for, mother, can you go serve this pizza. a truffle pizza more pizzas are coming for the kids there I'm going to add the camera nobody knows thanks ok guys now I have to go back to work we're going to prepare ourselves with a lot of pizzas uh because these kids are very hungry so let's go ahead, let's make some pizzas, The kids almost forget it.

I didn't show you all the ingredients, see, this is different, we have zucchini mushrooms, a bunch of fancy ingredients, we have pepperoni aragu, of course, fresh Mozart potato, we have some prosciutto. some with all these fancy toppings here I just want to show you real quick the pizzas take them out take them out, take them out, you know, oh, sweetie, that's the goal we want in the pizza, look at this one nice soft, that's the quality we have here, the quality. It's potato and copata, we have a vegetarian pizza, nice, crispy, soft at the same time, take a look at the bottom, perfect cook, excellent pizza, foreign guys, we continue, welcome guys, I want to quickly show you how the door holds.

Did you see this? This is not Easter, no, no, refrigerator, just polish, did you see the dough? It's crazy, perfect, so this is the perfect time, guys, oh my God, I'm super, super tired, I've made so many things to do here, all the dough, all the boxes of dough that we made. today so today we finished we ran out of everything these are the two pizzas we made it's 11 at night the time we get back home it will take us about two hours so maybe we'll get home or one and I'm super tired so guys I hope you like this video smash it like we did a thousand pizzas wasn't a thousand maybe it was 900 pizzas but guys thank you so much for watching I hope you learned something today and tell me in the comments if you like this type of videos see you in the next thank you very much bye