“AT 50 YEARS OLD, IM CHASING A DREM IN THE PHILIPPINES 🇵🇭 “

Added: 2026-05-25

[00:00:01][snorts] Hello guys.

[00:00:03]>> Hello guys. What's up everybody? Um, my name is Darius. This is my wife Analita aka Munchkin. She's uh taking that name pretty good with all of our viewers as well. So that's pretty awesome. Uh, if you guys don't know, we're a couple that's uh, moved from Canada to the Philippines to kind of start a new life. And this our channel is about um you know building a new house. Dogs over there. Um and starting a new business, you know, and so this video is going to be a little bit about the pizza truck that we're trying to start starting trying trying to start.

[00:00:41]>> Mhm.

[00:00:42]>> And uh and the difficults the big difficults we've been having with it.

[00:00:47]Um, so we uh we got the truck into its spot and we've tried to do what you would call sort of like a soft opening.

[00:00:59]Um, we went out last week and uh, you know, we made 30 balls. I was trying to tweak my recipe to kind of make it, you know, perfect. I've you guys seen some videos how our pizza came out sometimes.

[00:01:15]So, I'll put a little clip in here.

[00:01:19]Perfect. Mhm.

[00:01:22]>> Yeah. No bird part.

[00:01:25]>> It's like leoparding, you know. This is leoparding, you know. How about the bottom?

[00:01:30]>> Yeah. It's look good. It looks good, you know.

[00:01:35]>> Uh, and it was getting pretty good.

[00:01:37]>> Mhm. And I was trying to tweak some stuff out and I ended up uh completely changed the recipe and our first day was an absolute disaster, you guys. Um it was a complete [ __ ] Uh everything from the oven not working, uh our propane uh our propane connections weren't working. And then when we did get it going working, our our dough was so weatherproof that it was just falling apart. I'm telling you guys, we were trying to launch the pizza inside and it was just scorching underneath. Uh no rise at all. Um and just burnt right away.

[00:02:22]>> Mhm.

[00:02:23]>> It was a complete disaster. We made 34 dough balls and >> it was always >> it was always >> we cook some and take home and give it to the dog.

[00:02:33]>> Give it to the dogs. Okay. That's >> But actually we give it to my >> Yeah. You gave one that was you know out of 30 pizzas gay one came out that wasn't >> it wasn't a good pizza. Okay. It just it it just didn't burn.

[00:02:48]>> But it wasn't a good pizza.

[00:02:49]>> Yeah.

[00:02:50]>> Do you know what I mean? So >> very doughy and >> Yeah. So, it's a this video is a little tough for us to make because um you know um we don't have any culinary background, right? I'm a flooring installer and Munchkin was a a room attendant. That's that's how we met. You know, she was working in a hotel. I was doing flooring in a hotel, >> but I dragged her back to the Philippines. you know, this is my idea to come out here and I, you know, I promised her this would work for us and this is our only way to make any money and uh put food on the table. So, this was all my idea and you know, she doesn't have a chance to go back to Canada and really neither do I because I'm guys I'm not a Canadian citizen. I'm a permanent resident and there's some you know differences between that, right? So, um but anyways, um you know, the first day was an absolute disaster.

[00:03:47]Um it was so bad that and we were both exhausted at the end of the day. We were just drained physically, mentally, emotionally.

[00:03:57]>> It was so bad that once we got home, >> uh we didn't want to have anything to do with pizza. We didn't talk about pizza.

[00:04:04]We didn't talk about dough. We didn't talk about the truck or anything for a few days. Okay? I slept for like freaking 24 hours straight >> and you know it was very very draining on us and very difficult for us.

[00:04:18]>> Yeah. And that day also your feet is swelling because of too heat too hot and >> Yeah. You know and you know the stress anxiety and everything else. You know what I mean? Um we've been under quite a bit of stress lately with this. So um so that's how our first day went. It was an absolute disaster, >> Mhm.

[00:04:39]>> you know. So, for a bunch of days, we didn't do anything, >> you know. Finally, you know, I said, "Okay, I got to figure something out with this dough, right?" So, >> uh, we tried to make another batch and then we try to test it here at home. We have our ovens back already installed in the truck, so we we're not doing anything at home anymore. But, I did have my other oven that I brought from Canada, too. And we try to test it in there. Same thing. do burning, scorching.

[00:05:08]>> Yeah, it's different different oven.

[00:05:10]It's rock box.

[00:05:11]>> Yeah. Yeah, it's still a Gaussy, but it's >> still small one.

[00:05:15]>> But it's Yeah, it's a small one. And it just the floor, you know, it doesn't heat up the same and everything else.

[00:05:21]But anyways, that the pizza did not work out over here. So, we said, "Okay, well, let's go see if it's going to work at the truck, you know." So, the next day, we made that dough. We went to a truck and day two of a freaking disaster, you guys.

[00:05:37]>> Well, the master of disaster.

[00:05:40]This is what we ended up getting. Uh pizzas that are the wrong size. The definitely didn't rise properly. There is no spring and a crust. Um, couple burnt holes, but just a it was inconsistently consistent. You know, this is not how it's supposed my pizza is supposed to look like, but that that is how it came out.

[00:06:11]>> All right. Um, you know, the biggest thing is it's not stretching and then it's not >> not rising. you know, our crust, you guys know how our pizza >> it's a flat >> Yeah. is like a flat pizza, you know, and we're not trying to make that, you know, it doesn't taste very good, >> first of all, >> you know. So, um the only good thing was that day that a bunch of kids came over, a bunch of teenagers, and they're like, "Are you guys starting starting?" We're like, you know, I got my head down. I'm like, "Oh my god, I don't know. There's some pizza over here that's not very good."

[00:06:48]>> Yeah, we're we have seating there already, >> you know. So, we're like, "Here, you guys just take it and eat it." You know what I mean? Like, you know, >> give it to them. Hey, we're just trying.

[00:06:57]So, if you guys want it, you can try this and >> taste it. What is it look like?

[00:07:03]>> Yummy.

[00:07:04]>> We're getting soon. We're getting soon to open.

[00:07:10]>> Thank you so much.

[00:07:12]No problem.

[00:07:14]>> Okay. Maybe I can What it tastes like.

[00:07:16]>> Yeah. Yeah. [clears throat] you know, and those ones, you know, they were not as bad as the first day ones, but they just were not our pizza man, you know.

[00:07:25]>> So, the kids tried it that they they sort of like, you know, they're teenagers, right? And >> teenagers, they don't know pizza, >> you know. So, they >> they love pizza, [clears throat] but they don't know the real pizza.

[00:07:36]>> Yeah.

[00:07:37]>> You know, so they uh they ate it and they had, you know, they had a good time kind of kicking around and everything, >> you know. So, you know, that was 2 days of, you know, not even being able to make pizza so we can give them away. Do you know what I mean? It wasn't up to par to even give it to people. So, you know, 2 days of, you know, trying to be somewhere and trying to make a food for people and, you know, that really, you know, it it really reflects on us, right? Like it really, you know, we take that into heart, right? cuz we put our heart and soul into this, you guys. We put everything [clears throat] into this. We try, we work so hard. We've been working for over a year back in Canada on this recipe and we had it figured out pretty good. And then when we came here, we had to start everything over because they don't have the same flour here. The heat is very, very different over here. Temperatures are very different. Humidity is very different. You know, I only know one other guy that does that type of pizza here in Philippines. And he brings this flour from Italy, okay? He gets caputo flour cuz like I can't make pizza work with this flour over here. And he sells pizza for like 7 800 pesos. All right.

[00:08:51]We don't do that. Our pizza is 280 pesos, you know? So, we have to stay stay with local flour.

[00:08:58]>> And we had it down pretty good, you know. But from me just tweaking tiny tiny little bit, I ended up changing the whole recipe you guys. Completely different flour, different fermentation, different mixing time, different yeast, different, you know, pool. Like every single thing ended up being different, you know, and it showed because that it didn't work at all, you know. So then we uh we got back here and, you know, we were like, what are we going to do? We were looking at like at other businesses. How do we, you know, pivot?

[00:09:29]How do we pivot? How do we not make pizza anymore? Because we can't make [ __ ] pizza now, right? You know, and struggling mentally, you know, emotionally struggling with this quite a bit. And, you know, then we're like, "Okay, no, we got to keep going. We got to keep going with this. We got to figure this out, you know." So, we got back at it, you know, and we started making our flour, our dough basically the same way as we did in a in the beginning, you know, and all I was trying to do is make it so it didn't burn so fast in the oven cuz it was burning basically as soon as you put it in, you know, it started getting not right away, but within few seconds, 30 seconds, it started getting, you know, burning. that bottom was burning and the sides were burning quite a bit. So, I was really trying to control that and I, like I said, I ended up going completely away from it. So, we ended up, you know, doing redoing our dough and we had our third day today. All right.

[00:10:33]Again, it wasn't a pure success, >> you know, but it wasn't a total [ __ ] disaster. Okay. So, we ended up getting um some spring in our dough, >> right?

[00:10:46]>> You know, it wasn't burning.

[00:10:47]>> Good. It didn't stretch.

[00:10:49]>> It just was not stretch, >> you know. We're trying to make an 11in pizza and all we could do is get like a 9 in, you know, 9 to 10 in, you know.

[00:10:59]>> Um pizza is coming out, you guys. It's a 10in pizza, not a 11in pizza, which is, you know, as you guys all know, that extra inch, right? Every woman's going to tell you she needs that extra inch.

[00:11:11]So, >> but you know, a 10-in pizza going in a 12-in box doesn't always look very perfect, you know. So, >> yeah, it should be next time it's going to be 11 12.

[00:11:24]>> I'll show you guys some clips of that.

[00:11:25]You know, uh we did ended up selling few, you know, we >> what we ended up doing is being like, okay, what we're going to do from now on, we're going to do basically like little pop-ups. We're going to make the dough and we're only going to make like 10, 12, 13 pizzas. We're going to go there with those. We're going to turn off and on. We're going to try a pizza and if it's working, >> then we're going to continue through the night, you know, but we're not bringing 30 or 40 pizzas anymore cuz it was a total disaster. We wasted so much of our money and effort and work and energy. It was brutal. It was mentally, guys. It was so frustrating. It was so difficult on us. that uh we were thinking about really quitting like honestly guys pivoting and doing something different >> you know we do want to do this you know >> yeah but we spent so much already in this truck >> yeah you know there's you know 400,000 pesos spent on this you know um >> excluding the ovens and you know >> yeah but the ingredients is not included yet >> no that yeah that's without the ingredients that we've spent over you know the amount of months that we've been practicing and all the time which has cost us, you know, $1,000, $2,000, right? So, it's been a it's been a very rough ride for us. Um, you know, the reason we're making this video is because we kind of feel like um we should share this with you guys, you know, um you guys >> only a good one.

[00:12:53]>> Yeah. Not just putting, you know, the happy things that awesome things that are happening with our life, you know, moving over here to the paradise, building a house and, you know, blah blah blah, going to the beaches and this and that. I think it's fair that you guys know what we're kind of doing, how we're doing. And that's kind of what this vlog is about. You know, us making a change in our lives, making a big commitment to move move over here. You know, sometimes even if I make a video and you know, my feet are swelling or the windows are, you know, not the way we wanted. The construction is not going and you know, I'll get comments saying, "Well, if you don't like it, go back to Canada. Go back to Canada." Well, that's you know.

[00:13:30]>> Yeah. We're not complaining. You're just telling the truth having you know you know we're just sharing with you guys >> sharing what experience you know so you guys trying to avoid that experience you don't like it >> yeah you know what I mean if you guys are ever thinking about doing something like this you know then at least you know that you know it's not just >> easy road easy perfect little easy thing that you're going to >> this is the this is the country that uh some people think that is easy because it's um you know if you have money then easy for you but no some something that difficult to deal with. Yeah, for sure.

[00:14:12]And you know, and anything worth having is not easy to get you guys. You know, it's it's not it's not something that you know, you go get and just happens.

[00:14:21]And you know, it's >> peaches and cream and peach all the time. You know what I mean? It's it it doesn't always work that way, you know?

[00:14:29]And um >> for us, it's been a it's been a difficult little road over here. It's been an uphill battle the whole time.

[00:14:39]>> It's already 6 months. So I keep counting oh my god it's already 6 months and uh we still uh so many struggle and difficulties that we're having but that is a part of our journey I think >> whoever wants to move over in Philippines or wherever they go they you know >> yeah I mean if you guys are coming with a bunch of money and things like that then you you don't have to deal with things like that you know but you you will still have to deal with swollen feet and construction not going well and all that type of stuff, right? So, >> you know, we're kind of the our our channel is about everything that that's happening in our lives, you know, not just the good things, right? Even there's struggles and things like that, we don't want to totally hide it from people.

[00:15:24]>> We do want to share, >> you know, and we really were thinking about quitting this and doing something else with the business, right? We still we already have the truck, so maybe we'll do another food or, you know, something different. a little bit more or uh you know kind of mix it together.

[00:15:45][clears throat] >> Mhm.

[00:15:46]>> So >> So so but one thing we might add is >> just juices and >> Yeah. some sort of a drink. You know what I mean? Some some sort of a drink that we can kind of and we've been talking about uh bubble tea, >> right? Very very big, you know, very big very popular over here. So, we're not just relying on pizza. You know, still tweak keep tweaking this pizza. Keep working on it. Um cuz, you know, making pizza over here is very difficult, you guys. Especially the type of style that we're trying to make it. It's like a Neapolitan style. It's a very thin >> thin pizza with like a really puffy edges. And you know, it's when you're making pizza at home and things like that, you guys, it's not the same thing as it is when you're trying to do it on a scale that we're trying to do it at and a consisting we're trying to do it at, >> you know, and and we we want to share what happened today is uh the people came to us and they saw how we make it the pizza, how how we did, how you stretch it, >> put in the oven and they are like, "Oh, wow. That is look awesome. You look good.

[00:16:56]>> Yeah. So >> make make us more com confident back like that.

[00:17:01]>> Yeah. Exactly. Exactly. No, we gained, you know, a little little bit of confidence back today with, you know, it wasn't the dough did not do what it was supposed to do. It just didn't stretch the way it was supposed to. You know what I mean?

[00:17:15]>> But it wasn't burning. And we we had a nice spring, you know, and we ended up selling like seven or eight pizzas, you know, out of 12 that we brought. That first one, oh my god, just burnt immediately.

[00:17:29]>> Immediately, >> you know, and we had people stuck on the oven.

[00:17:33]>> Yeah. Got stuck right away. And well, like a hole burned burned through right right away. And >> you need to clean up the oven.

[00:17:40]>> I had to, you know, and then the whole truck is stinking. people are sitting outside waiting for the pizza, you know, and we're like, I guys, no pizza right now. No pizza right now. Then he ended up, we gave them a free drink, they ended up going home, you know, because they couldn't hang out there, you know what I mean? So, >> but at the end of time or night before we close, we we we have a a smile on our face because we saw them liking our pizza.

[00:18:06]>> Yeah. You know, it's very Yeah. And we we ended up getting few people that came back and you know did order and things like that and >> you know the you know we got into going get into a little bit of a flow but it was still wasn't stretching you know so you know we have a 12-in box and we were putting a 10-in pizza in there with all this space in between you know I mean that's you know it's >> it's it was a little embarrassing you know but definitely not as embarrassing as day one. Day one, you guys, was >> absolutely awful. Absolutely awful, you know. Uh, day two wasn't as bad as day one. Day three was not as bad as day one or two, you know.

[00:18:51]>> So, >> we're going to try our best to come up the pizza tasty and yummy.

[00:18:58]>> Mhm. Mhm. And I think the flavor is there, you know. It's just for us to make sure that we have the consistency going, you know. So, but yeah, you know, so if you guys are wondering what's happening with the truck, >> this is [clears throat] what's happening with the truck. All right. You know what I mean? We we're there. We're trying to work at it. We're doing the best that we can.

[00:19:20]>> And we've had, you know, some of our followers be like, "Yo, man, where is it? I'm coming. I'm coming on Tuesday.

[00:19:26]I'm coming on Wednesday. Is this the address?" And we're like, "Oh, man.

[00:19:30]Okay. Maybe maybe next week." Even all my friends they they texted me can we come by can we drop by or try say >> yeah exactly >> but uh we will we will you know we will try our best >> you know exactly we're uh we like I said we were thinking about pivoting and doing something else you know even >> we're not giving up now >> no we're not going to give up now uh we're just too far into this commitment is huge for both of us to make this work, you know. But, uh, >> it was a pretty stressful few days that we've gone through over a week. Like I said, after that first day, we um Oh, man. You guys, that was a really, really, really tough day, you know. I just trying to make it calm down and not stress so much because uh it's going to going to get sick >> even on myself.

[00:20:28]>> Mhm.

[00:20:29]>> If I'm too stress like, oh, I going to pass out soon.

[00:20:33]>> Yeah. Yeah. Yeah. Yeah. So, we had to, you know, try to, you know, kind of forget about it for a few days >> and then recover and then get back at it, you know, put those big boy pants on and keep going. keep pushing through, keep trying to figure things out and not give up, you know, and uh you know, that's where we're at right now. So, like I said, if you guys are wondering what's happening with the pizza truck, it's um it's there. It's you know, it's it's we haven't sold it yet. You know, >> we're getting there. We're getting there. I'm very sure that we're going to be good, >> you know, and and it's something that nobody else is doing there. Nobody has tasted pizza like that really over there. So, you know, people that are coming by, you know, and like I said, few of the pizzas today came out pretty good. Just the size wasn't there, you know, but uh still the same dough weight, you know, we're using 280 g balls and the same amount of cheese went on, same pepperoni, same ham and pineapple. All the ingredients are the same that we're still using, >> you know. they just wasn't wasn't as big as you know as as it should have been you know but [sighs] you know I don't know anyways you know this is the kind of the update that >> yeah that's only the update for our truck and the life here >> yeah and then yeah like you guys you know like I said anything you know worth having isn't easy to get you know that that shit's not easy to come by you know so and this is something worth it for us. And so, we're going to keep on going, keep on pushing, and uh hopefully there's going to be happier videos about our pizza [clears throat] journey, you know what I mean? And like I said, man, we're not neither of us are pizza makers. We didn't do anything in restaurants before, you know what I mean? So, this is all we're learning as we're going. Um I wish it was, you know, easier and better for us, but it's not.

[00:22:35]This is how it is. And but we're not giving up. We're gonna keep pushing through. Uh I'm sure I'm going to get a bunch of messages saying, "Hey, man. I told you so. Nobody's going to buy your [ __ ] >> Get back to Canada." But, you know, >> we're not going to listen to those people. I'm sure we're going to get a lot of messages saying, "Hey, man, keep going." And >> we appreciate you sharing. So, that's kind of >> Yeah. And even the people tonight they they told us that keep going keep going >> encouraging us >> encouraging us to >> keep going because it is really pizza already you know.

[00:23:11]>> Mhm. Mhm.

[00:23:12]>> And I said I give it to you but keep giving the money.

[00:23:16]>> Yeah. Yeah. We were trying to give them away you guys. And people were like no no we don't want it for free. We want to pay you. They wouldn't take it for free.

[00:23:24]So at least you know what I mean which is awesome because people are supporting us you know which is really really good.

[00:23:29]So, but yeah, that's it for now. You guys will uh >> thank you guys also for keeping watching us our YouTube channel, sticking with us >> and watching more. Yeah, I'll be giving you more update how's life in Philippines and >> this journey >> in this journey >> and in this tiny big life Philippines is big and then I'm tiny and then a big life, >> right?

[00:23:55]>> That's right.

[00:23:56]>> Yeah. Thank you so much guys and always >> peace >> take care. Bye-bye.