Though we'd just reviewed Casey's Pizza in May (hint: the pizzas were good), the San Francisco pizza operation required another visit because it just launched the city's first mobile pizza truck. A 1900-pound pizza oven loaded into a Navy uniform truck? Pretty cool!
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Pop-up locations and rigged pizza decks, and tricky pizza-cooking conditions are old hat for Casey Crynes, who is taking pizza to the streets of San Francisco today in his rad new pizza truck. Casey has made pies in modified Webers about town, set up shop in bars with a counter-top Baker's Pride Electrical oven, as well as made due with whatever home oven challenges he encountered during catered pizza parties in clients houses. It's only natural that he would be the pioneer behind the city's first pizza truck.
Tending to your pies outside in San Francisco means dealing with fog and wind four seasons a year, not to mention temperatures that often require a jacket no matter how hot your oven burns. Casey Crynes of Casey's Pizza often braves these conditions several days a week, cooking pies in his home-made Little Black Egg. Though, recently, he's been escaping the elements at least one night a week to cook inside Vinyl, a local wine bar that plays host to pop-up vendors for dinner.
It's time for My Pie Monday, where Slice'rs share photos of their homemade pizzas. This week we have hmw0029, Dan B., Casey Crynes, Scott Wiener, ESNY1077, and yours truly in the mix. Great inspiration lies ahead — including potato pizza, hot soppressata, and plenty of representation of the skillet-broiler method.
"I don't think you need to trick your oven out that much. I've had good luck with my Amana. I feel it helps to be working with a gas oven vs. electric or convection. Just pre-heat so your stone hits 500°F-plus and you're good to go. Mine tops out at 600°F after an hour of pre-heat. But I think you can cook in any oven—see Foolish Poolish. I've always wanted to get a small stone for the toaster oven at my office and see what happens."