Slice - slice.seriouseats.com

I'll do Nick the Beef one better. I believe that you will find that at least some of the time, the pizzaiolo on that truck is none other than Salvatore of Pie, Lasso and 28 Carmine fame. I got that from the horse's mouth, BTW.

Ciao,

Paulie Gee

How's the pizza?

Is it documented on youtube Sean? 2007? I just saw that you are doing it again this year. I like your starting point. DeLorenzo's on Hamilton has a great white clam pie. I've been going there for years just for that clam pie. I just went onto your wesite for the first time. I see you have Lucali's on the calandar for later in the month. Perhaps you should reconsider and hit them up on Monday since they opened three years ago on Columbus Day.

Ciao,

Paulie Gee

@JudgeFudge: I can't speak to the procedure at VV truck, as I haven't visited it in some time, but generally pizza trucks like this take a certain number of parbaked Sicilian crusts on board that they've prepared in a commissary or restaurant somewhere. Then they sauce, cheese, and bake off the rest of the way on board. It's been my experience that it's very rare to have a truck go from dough to pie on the truck. My guess is because you'd then have to have space for stretching. Another guess I have is that you often see these trucks do Sicilian pies because the crust holds up better under mobile conditions -- and also that it's more space-efficient to store multiple rectangular items than round ones.