OUR PIZZA TRUCK HAD FINALLY HAD A GOOD DAY IN THE PHILIPPINES 🇵🇭

Añadido: 2026-05-31

[00:00:01]Well, just the end of the day here. We um we got a couple pizzas left over.

[00:00:09]Three at the end. We brought uh 15 today. We've sold 12.

[00:00:17]Um so, not um not a bad not a bad night.

[00:00:21]Like for sure. Um, you know, this is still without doing any kind of advertising, posting on any any social media uh outlets yet. We're going to start hitting that pretty hard.

[00:00:34]I think it's going to be like a daily thing that we're going to be doing. Uh, just photos of if you guys are on Instagram or anything like that, you're going to see a lot of pizza joints uh doing a lot of advertising of their uh of their pizza, how they make it and all that stuff. So just little shots like this of Munchkin, you know, hand stretching the pizza cuz that's that's our angle here is uh fresh dough, handstretched, you know, live fire. Uh no one else does that around here.

[00:01:02]Absolutely nobody. So we are unique in this part. So um we're going to be doing a lot of, you know, Facebook and Instagram, some Tik Tok. Um, you know, the waiting the more we're waiting with this dough, the better it's working.

[00:01:21]>> Yeah, it's working, >> you know. So, now we're starting to get that third 11 in that we're kind of going for. So, we're going to play around with the dough tomorrow again.

[00:01:30]And, uh, yeah. See, it's now it's kind of doing what it's supposed to. It I think I was under fermenting. I was so scared of over fermenting the the dough.

[00:01:40]So, I was under fermenting, under proofing.

[00:01:45]So, that was kind of a big thing. And but yeah, we're still learning every single day. We'll see how uh we'll see how it goes next. We'll we're going to be back here tomorrow.

[00:01:56]Uh we're going to try maybe an hour earlier tomorrow because we seem to be, you know, right away when we get here.

[00:02:02]We seem to have a little bit of traffic.

[00:02:05]No, not a crazy amount, but enough to uh uh enough to try an hour earlier cuz we thought we were just going to be kind of more more busy at supper time. And I think once we kind of getting our name out there, we will be more busy at uh uh during supper time, but right now it's sort of a you know, like I said, it it's mostly like popups that we're doing, you know, experimenting with the dough and everything. And you know, it's coming along. It's coming along. uh we're not as stressed as we were before. We're a little bit more relaxed. We're a little bit more confident. And I think that's just going to come, you know, with every day of being out here, you know. So, so an order came in for three pizzas, two Hawaiian, which is easily by far the most popular pizza here. and one cheese.

[00:03:06]We also have a sausage and onion. I think we're going to take it off the menu just because uh we haven't sold one. There has been one single request for it. So, I think that's where we're going to take that one off the menu just so we don't have to buy the extra ingredients.

[00:03:44]Now, the pizza has a really nice spring to it today, so it's definitely getting to uh popping up nicely, and it's looking really good. It's still not that exact size that I want, but it's it's getting a lot closer, guys. It's getting a lot closer.

[00:04:02]>> I can feel it.

[00:04:26]Okay.

[00:04:38]And now Dan, this repeated customer. He came yesterday, really like the pizza.

[00:04:42]And yesterday, guys, wasn't a that great of a pizza. Uh, it was not springing yesterday. Okay. Today it really is.

[00:04:50]>> Yeah. Yesterday we bought two. I think two.

[00:04:54]>> Two. Yeah.

[00:04:58]>> So, I think he'll be happier today with the pizza. It's getting a little bit more consistent. We're tried to do something yesterday different and wasn't wasn't perfect for us, but What are you doing?

[00:05:49]Oh, today sticking.

[00:06:19]I will see you.

[00:06:58]This is what the dough balls look like, you guys. They're all looking pretty nice and delicious. Actually, they're not uh rising too much before we uh But these ones have not been.

[00:07:32]>> Yeah.

[00:07:42]>> But this one is like getting to that perfect time.

[00:07:48]This is like an 11.

[00:08:25]I think this is the thing that >> Yeah.

[00:08:44]And this one came out as the right size actually too. So, but like I said, they're not all coming out as the right size.

[00:08:55]That one did. And that was at the end of the the batch.

[00:09:03]>> Yeah, that is the last of the first batch. And this is the second tray. It's okay.

[00:09:10]But need maybe 31 minutes and going to be the same.

[00:09:14]>> Mhm. Yeah.

[00:09:16]>> It's getting there, you know.

[00:09:38]3 minutes.

[00:10:07]Lots of cheese.

[00:10:43]So today's pizza is better than it was yesterday. All right. So, you're going to get a better better feel for for what we are about cuz yesterday that dough wasn't rising for us very well. So, it was fairly flat, you know. But >> my folks there really enjoyed this.

[00:11:00]>> They do enjoy it. Okay. Hopefully, they like this one a little bit more.

[00:11:03]>> Okay. Ready?

[00:11:16]Good day.

[00:11:17]>> Yeah.

[00:11:30]>> 700. Is that how it is?

[00:11:32]>> Yep. Okay.

[00:11:33]>> Thank you so much.

[00:11:36]>> Yeah. Thank you both.

[00:11:39]700.

[00:11:42]>> So 700 pesos.

[00:11:44]So we're doing them at >> three 32 Hawaiian or 240.

[00:11:50]>> Mhm.

[00:11:51]>> And then one cheese classic or 220.

[00:11:55]>> Yeah. So if we're going to get to that perfect size of 11 in, they're going to be 280 pesos each. But because we're so inconsistent with it, we went to just a better price, you know. uh for people.

[00:12:09]So, we're going 240 for Hawaiian pepperoni and sausage and then all cheese like the classic cheese is 220 pesos.

[00:12:22]So, our most popular pizzas, the pepperoni.

[00:12:28]Well, number one is definitely the Hawaiian, then the cheese, and then the pepperoni.

[00:12:37]All starting to come look pretty good.

[00:12:39]This is a repeated customer. They came yesterday and said that they love the pizza. And like I said, >> um yesterday was not was not the most ideal >> dough for us, you know, like uh out of the days that we kind of done right now, maybe it was the worst one. Uh I mean, it still tasted apparently pretty good.

[00:13:05]So, that's kind of the big thing. But, I guess it just didn't have that punk, you know, it wasn't um >> rising properly. Yeah, that crust wasn't nice soft and crunchy type of deal. It was small, you know, but still people still enjoyed it. So, that's a really good thing.

[00:13:21]>> They said it's really tasty.

[00:13:23]>> Mhm. Mhm. So, you know, we're still plugging away. We have uh this many balls left. We have five left. two are already. Somebody pre-ordered two. So, we're going to try to sell three more pizzas. Right now, it time is what time is it?

[00:13:41]>> 8.

[00:13:42]>> 8:00. So, it's 8:00. We are We start over here about 4ish, you know. Uh it's really really hot during the day. So, with the ovens and everything and right now I'm only running one oven. there is uh sort of no need to rerunning both of them because uh we're just not we're just not busy enough yet and you know right now we're sort of coming out and doing sort of you know like I said like a popup more you know and uh we're experimenting still with still with our dough doing different things with it when we're uh proofing it cold proofing it what kind of temperature to finish mixing and things like that. So, it's a little bit of a science behind it, but we're out here, you guys. We're out here. We're hustling and doing whatever we can, right? So, uh we have not had anybody complain yet. So, that was uh the best thing, you know, and yeah, you know, this is what what it looks like.

[00:14:44]This is what the station looks like. Uh we have all our ingredients over here in a fridge, you know, and uh drinks and everything else we have over here. Um again, no one has boughten a drink, you know. People is you seems like it's like a come and grab the pizza and go home type of deal, you know. So, we haven't been selling many drinks, >> but yeah, it's been going it's we're getting more and more confidence. Okay, let's let's put it that way. um you know started a little iffy and rough and tough for us but you know uh out here we have a couple other places over here uh couple restaurants over here uh everybody over here does lomi which is a soup it's a botangas it's like a delicacy >> delicacy and a special specialty right so >> specialy you know and all three of them there's there's another one right here They close pretty early. Uh, but there's three different joints and they all do the same thing, you guys. They all They all doing the same thing.

[00:15:52]>> Kind of an uh assorted menu.

[00:15:55]>> Mhm.

[00:15:56]>> Assorted.

[00:15:56]>> Assorted menu. Yeah. Yeah.

[00:15:58]>> Uh, but yeah. So, no advertising yet. We We're going to start We're going to get a sign made for outside cuz we are just off the main road here. That's the highway right there. And this right here is another road going to a whole bunch of uh >> bang guys.

[00:16:15]>> Whole bunch of different barang guys. Uh all the dudes out here as you guys see that's all the jeep jeep drivers. Yeah.

[00:16:22]Tricycle not jeepies but tricycle. And then so whoever comes on the main road here they everybody gets a tricycle and then they take him they then they take him home. So, we've been giving some pizza away to the guys here and uh you know, we're always like, "Yo, man, you know, promote us, you know, whoever you're driving home, just telling me, have you tried the pizza? Have you tried their pizza yet?" So, but lots of people have been asking about about the truck.

[00:16:49]Um, so that's been a positive thing. I said, it's we're, you know, we're we're only bringing, you know, we brought 15 dough balls today. We have three left, you know. So, 12 basic 11 got sold. One got got burnt a little bit. The bottom, it burned through the bottom. So, that one we took and we divvied it up and gave it to the to the to the riders, right?

[00:17:17]Because uh you know, a little bit of word of m word of mouth is uh is important, you know. So, but yeah. So, our fifth day at the truck, I think.

[00:17:28]Fifth, right? Yeah, this is our fifth day.

[00:17:31]>> Fifth day, you know, so we don't have much of a setup. I I'm going to do a video better video during a day, but um you know, we have a little table over here. Uh nobody eats nobody eats inside or out or den, you know. We have another one over here set up, too. Um, you know, our little menu over here.

[00:17:59]So, yeah, like I said, we have a classic cheese, supreme pepperoni, Hawaiian, sausage, and onion. And we also had a overload, but I tried it. A couple people ordered it and it's so heavy for this type of pizza that for the dough that's so light. It was just too heavy.

[00:18:18]It came out really oily and everything else. Um, thinking about setting like a couple of posts here and then doing a little roof, you know, and then maybe we can get a couple more seats over here, but we find that nobody is staying in.

[00:18:32]Nobody's eating in. So, but yeah, you know, day number five, you guys. We're out here. We're hustling, man. And, uh, every day has been a little bit better. Even yesterday when the pizza wasn't really working out, uh, we still had a pretty good day. We still had a lot of positive feedback and people that came back, you know. So, >> hey, I look like a chef.

[00:18:57]>> Munchkin Munchkin's a chef, man. You know, and I'm the oven man. I'm the oven man. So, but yeah, that's uh that's our little day over here, you know. We're out here for about 4 hours, 5 hours from about 4 to 9:00 or something like that, you know. So, Yeah, we'll see how it goes. Like I said, every day depends on how the dough is doing, how the dough is stretching.

[00:19:24]That's the those are the kind of days that we have. Today wasn't stretching all that well, but it was getting a really beautiful spring. So, you know, people that we people that ate it, you know, they enjoyed it. They they liked it and they >> they said to keep going. You know, everybody wants us to keep going. So, that's what we're going to do. Did you did you take a picture? It comes up.

[00:19:50]>> Uh, no. I just did a little bit of videoing, >> but I didn't take a bigger picture. So, >> thank you so much, guys, for watching us.

[00:19:56]>> Yeah. Thanks for >> more videos. More and more videos.

[00:20:00]>> More and more videos coming, >> right, Bunchkin?

[00:20:03]>> Yes, sir.

[00:20:05]>> Yeah. Yeah. She's got a smile on her face, which is great. Yeah, I'm not as freaking depressed as I was before. So, that's a good thing, too. Uh, yeah. But, uh, till next time, till the next video.

[00:20:22]Peace out. Thank you so much, guys.

[00:20:26]Peace out.