Pizza and automobiles have a long relationship, which has been overseen by generations of delivery boys and girls.
What is new, however, are pizza ovens and automobiles: Now roaming the streets of cities across the States is a fleet of oven-equipped trucks that turn out blistered crusts and melted cheese from the road.
Jon Darsky, formerly of Flour + Water in San Francisco, debuted his mobile pizzeria, Del Popolo, this May. With a 5,000-pound wood-burning oven and a 20-foot-long kitchen, this behemoth of a truck serves authentic thin-crust Neapolitan slices throughout San Francisco. In Southern California, a more over-the-top vehicle, Los Angeles’s Fox Pizza Bus, slings whole-wheat sourdough-crust pies from a bright red double-decker Scottish transit bus.
Big Green Truck Pizza, based in New Haven, Connecticut, trumps the average truck by serving its wood-fired pizza from a fleet of antique, retro-fitted 1940s flatbeds. Bonus items: gelato and cappuccino.
In New Jersey, Nomad Pizza is able to bake pies in 90 seconds, thanks to a powerful oven mounted on a 1949 REO Speedwagon. Pizza Luca, the latest addition to the mobbed New York City food-truck scene, sources authentic ingredients from Italy’s Campania region.
We’ll be waiting on the street corner.
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