Wy'east Pizza in Portland, OR
This modified camper has been churning out very impressive pies from its 800 degree oven for just over three years. All the dough is made onsite and is given a 12 hour pre-ferment, followed by another 6 hours after the final dough is mixed. The tiny oven inside can only fire one thin, chewy-crusted pizza at a time, so bear that in mind if there is a line.
Pizza Moto at the Brooklyn Flea
Since September 2009, Pizza Moto has been making Neapolitan wood-fired pies at the Fort Greene Flea and Brooklyn Bridge Flea on Saturday and Sundays. The oven-mounted trailer pictured here is in its third incarnation. The double-hulled 12-gauge insulated steel on this bad boy lets the trailer battle the streets of nyc in a way its brick and mortar predecessors could not. As for the pizzas, they have a tangy chewy-crisp dough with great hole structure, and they get even more flavor from the salty sauce and fragrant olive oil that get squirted over the pies from a plastic squeeze bottle.
Del Popolo in San Francisco
Here is the mothership of pizza trucks! While many mobile operations are repurposed vans, buses, trailers, or the like, Jon Darsky had his 5000-pound Stefano Ferrara oven toting truck custom built to his specifications. You can get a full behind-the-scenes tour of this behemoth here. And you'd better believe that the man behind this kind of operation is making pies as beautiful as the truck they come out of.
Lombardi Pizza Co. in Edison, NJ
Peter Lombardi earned his pizza-making chops in Naples, but later spent some time with the Nomad crew at their Hopewell location. The long-rise and cold-ferment pack his crusts with flavor and make these pies, in the words of Adam Kuban, "not just 'good for a truck.' It is great pizza, period." In a lot where the Garden State Parkway meets the New Jersey Turnpike you'll find great pizza coming out of a wood-fired Mugnaini on a truck.
Roberta's from Bushwick to Manhattan
Roberta's merits the trip to Bushwick, but for three years running they have been setting up a wood-fired camp in Worth Square as part of Madison Square Eats. The Roberta's pizza cart was built to spec in Colorado with the assistance of the folks at The Fire Within and made its debut at Fader Fort in Austin, Texas. It's everything that you would come to expect form Roberta's Neapolitan pies shrunk down into 8-inch diameter lunch-sized personal pizzas.
Check Madison Sq Eats calendar for the return of Roberta's pizza cart between 24th/25th streets and Broadway/Fifth, just west of Madison Square Park.
Double Decker Fox Pizza Bus in LA
Casey's Pizza Truck from San Francisco
Casey Crynes has been around the block, so to speak, with mobile pizza operations, ranging from modified Weber grills at farmer's markets to pop-up pizza making in restaurants and bars around town. But this modified Navy uniform van is the pinnacle of his nomadic pie operation. The Marsal MB 60 oven, weighing in at nearly one ton and burning as hot as 700 degrees produces spot on New York-style pies with good chew and just enough tenderness.
Check the Casey's Pizza Truck schedule for times and location.
Pitruco in Philadelphia
Pies only take 90 seconds to cook inside the Valoriani wood burning oven aboard Pitruco's pizza trailer. Good thing they're so fast because Philadelphia's Night Market brings massive lines of people eager to get one of the 6-9 dollar pies.
To Try: Pizza Pilgrims in London
Ok, so we can't speak for the pizzas here, but this oven bedecked Piaggio Ape is an unforgettable addition to the world's mobile pizza operations. The tiny little Italian Piaggio is outfitted with a wood burning oven, but is both wood- and gas-fired so as to be compliant with London's regulations. The Pizza Pilgrims sell their pizza at the Berwick Street Market. You can follow them on Twitter for updates: