The Epic Del Popolo Pizza Truck
Here, the truck sits in an empty parking structure with its massive glass door open so you can look inside at the wood-fired oven. The truck weighs 28,000 pounds.
The Stefano Ferrara Oven
A look at Del Popolo's Stefano Ferrara oven. The oven weighs 5,000 pounds, creating quite the engineering problem when Darsky conceptualized his pizzeria as a truck.
A close-up of the oven's mouth, because fire shots are always cool! Darsky cooks his pies hot, though he doesn't pay much attention to exact temperatures. He estimated that he'd been cooking pies in about 50 seconds earlier that day when we stopped in to interview him.
Darsky portions dough. He aims to sell about 120 pies at an average lunch, and maybe 200 pies in a day if he does lunch and dinner. That's a lot of dough balls! (Pizza-blogger pro tip: If you want to interview a pizzaiolo, catch them during this repetitive, somewhat mindless activity. They'll be happy to talk to you!)
The Del Popolo Menu
Check out those prices! A ten-dollar Margherita seems pretty reasonable!
Darsky says he'll be keeping the menu simple, with a Margherita and a white pie, plus the occasional meat pie.
The White Pie
Here's a look at the white pie before it goes in the oven: mozzarella, ricotta, basil, and garlic.
Loading Up the Oven
Darsky prepares to a transfer a pie to the oven.
A Finished Pie
Here we see a finished Margherita. That's Gioia mozzarella on top, while the sauce underneath is a blend of acidic Italian peeled tomatoes and a sweeter American tomato. Darsky does not use San Marzanos.
A close-up of the end-crust shows some nice leopard spotting.
The Pertinent Stats
Here we see the truck's specifications printed on the rear door.
A Sense of Perspective
When we visited with Darsky, he happened to have parked next to this little VW bug. It gives a good sense of perspective for just how big the Del Popolo truck actually is.