Evolution of the Business

The video walks through the complete build of a mobile pizza business, explaining how the van was chosen and customized, how the power system works off‑grid, and what a typical market day looks like from arrival to serving customers.

Evolution of the Business

Eight years ago the founder launched Peddling Pizza on an Electra 7 Deluxe cruiser bike that was retro‑fitted with a Dillenger 250 W front electric hub. The bike pulled an 80 kg trailer and could reach about 20 mph. After about a year and a half the operation moved to a custom‑made 2018 Piaggio Ape with a 400 cc diesel engine, capable of 28‑29 mph, and stayed on that three‑wheeler for three years. The current vehicle is a 1972 Chevrolet P10 Step Van, inspired by the ice‑cream truck from the film Friday. The van was sourced from a dealer in Alabama, inspected with a 260‑point checklist and over 200 photos, and shipped to the UK for £17,000. Morgan’s Customs and Classics in Wales performed extensive bodywork (20‑30 % of the panels needed replacement), repainted it in Ali Nardo Grey, and fitted new wheels and tires. Under the hood sits a 4.1 L straight‑6 engine paired with a two‑speed Powerglide transmission.

The Van Build – Chevrolet P10 Step Van

The build began with the visual cue of the Friday ice‑cream truck, leading to the decision to acquire a vintage step‑van. After the purchase, the chassis was shipped across the Atlantic and handed over to Morgan’s Customs and Classics. Their in‑house fabricator Martin and contact Reese Morgans rebuilt the rust‑ridden body, applied the grey finish, and installed modern components such as a rear‑view camera system (Wolf Box) because the original van lacks a rear‑view mirror. The vehicle now carries a pop‑up sign made by The Original Sign Co., a magnetic menu board on the exterior, and a rear‑view camera for safer maneuvering.

Power System

To operate off‑grid the van uses a full Victron inverter system. The core is a Victron Multiplus 3000 W inverter with a control unit, backed by two 200 Ah leisure batteries (400 Ah total) mounted behind the passenger seat. This setup powers interior lighting, a roof‑vent fan, a refrigerator, and a fresh‑water pump. The ovens themselves run on dual fuel—gas or wood—so they are independent of the electrical system. A Victron Energy connection point allows the batteries to be recharged when external power is available.

Market Day Operations

On market days the driver parks the van, uses leveling chocks to compensate for uneven ground, and then unfolds the pop‑up sign with a remote‑controlled actuator. The magnetic menu items are placed on the van’s side, and a QR code links directly to the YouTube channel. Card payments are processed through Zettle by PayPal, while cash is still accepted. A rear‑view camera (Wolf Box) assists with backing up, and the driver often drives with the door open as a personal “escape route.”

Kitchen Setup and Equipment

The kitchen features dual‑fuel Gozney Dome ovens that can reach 400‑500 °C quickly, with self‑cleaning pizza stones that survive peak temperatures of 524‑589 °C. A lockable, vented gas cabinet holds two gas bottles and includes an auto‑switchover unit for seamless fuel change‑over. A 12 V system runs the roof‑vent fan, interior lights, and an instant hot‑water tap that heats water to about 40 °C. Fresh water is stored in a 10‑15 L tank, while waste water is collected in a separate tank. A wall‑mounted toppings fridge is kept at 5 °C, and a Yeti cooler provides additional cold storage. Storage solutions keep pizza boxes, dough, and ingredients organized.

Hygiene and Food Preparation

Hand hygiene is emphasized: the operator washes hands frequently with hot water and antibacterial soap rather than relying on disposable gloves. The speaker explains that gloves can trap bacteria and sweat, potentially contaminating food. Food safety training is at Level 3, and all work surfaces are cleaned and sanitized with blue roll after each use.

The Special Pizza – Cheeseburger Pizza

The featured “cheeseburger pizza” uses a 64 % hydration dough that is 29 hours old (14 hours bulk fermentation, 14‑15 hours proof). Toppings include burger cheese, pecorino, mozzarella, red onion, gherkins, and pre‑cooked grass‑fed beef, finished with ketchup and mustard splatters. The pizza bakes at high oven temperatures (around 430‑530 °C stone temperature, 400‑500 °C air temperature) for a quick, crisp result that the speaker likens to a gourmet version of a fast‑food burger.

Van Maintenance and Reliability

Despite its age, the Chevrolet P10 proves easy to maintain. The owner has repaired a snapped accelerator cable with zip ties and replaced a broken fan belt on his own. Replacement parts are generally available from the United States and can arrive within a few days, making downtime minimal.

Menu Display and Customer Interaction

The magnetic menu board lists items such as “The Peddler” and “The Special,” each priced at £10, while a classic Margherita sells for £8.50. The board also highlights allergy information and the ability to pay by card. A live YouTube stream starts at 11:30 a.m. each market day, and the QR code on the van directs customers to the channel for real‑time updates.