Have you seen this? It's the Del Popolo pizza truck, the new project from former Flour + Water pizzaman Jon Darsky. Looks like it paid a visit the other day to Flour + Water, which posted the photo above to Instagram. That rig is lookin' serious. More
Leslie Muhlhahn, chef and owner of Finger Lakes Flat Bread stationed at the Ithaca Farmer's Market, is turning out thin crust, wood-fired pizza that Farmer's Market patrons can't get enough of. Leslie's so-called "flatbreads" are more than worthy of the "pizza" title. The dough is leavened with yeast and the crust, despite being thin, has a nice chew to it. But what's intriguing and out of the ordinary about this pizza operation is Leslie's "oven-on-wheels". She's working with a mobile, wood-fired pizza oven (shipped in from Cali) that reaches 800 degrees to produce an even char on the crust.
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A few days a week, Dan Latham gets up and tows his portable wood-burning oven to one of four different farmers' markets in Atlanta. When he arrives, he gets the fire started and goes shopping for that day's topping ingredients. See, although he brings the dough, sauce, and cheese with him, he depends on other vendors at the market for all the rest. Once he settles on his toppings, descriptions of the day's pies go up on the chalkboard and Latham and his team get to work, usually selling out of their very good pizzas before the market closes. More
Timotheos got creative and made a portable pizza oven that sounds ripe for tailgating: I started out searching craigslist and found a magic chef wall oven for free...I liked the idea since I was able to start with an oven..I gutted it and disassembled it then put it back together but repacking the insulation with kiln insulation..I put a inverted wok in the top to work as a dome and laid in a layer of fire-brick on the bottom where I placed a 10psi propane burner that is removable as are the firebricks..I used a corderite pizza insert for my... More
You might recognize Jay Jerrier primarily by his screen name on Slice — canerosso. He's the first My Pizza Oven profile I've done with someone who owns a mobile pizza oven. From the looks of his pizzas, it looks like the oven on wheels is no impediment to high-quality pies. Without further ado, let's get Jay in the hot seat! More
Reaching in to the Slice mailbag, we've got ... Give Pizza a Chance's menu board. It's more a "slice cart" than a "whole pie cart." Click it bigger for reference. [Photograph: I Dream of Pizza] I sent your post to my pal from Portland (ppppp!) and he was surprised this one didn't make the list: givepizzaachance.com.—Erin Zimmer ---------------------- Dear Erin, Even though you are sitting not more than 10 feet from me here in the Slice–Serious Eats office, I have chosen to answer you publicly on the internetz. Why? Because I need to post something in my mid-morning slot on... More
What is it about Portland, Oregon?!? The place has not one, not two, but three (THREE!) artisanal pizza carts. Pizza CARTS, mind you — not pizzerias. More
[Photographs: Slice Truck] While pizza from a truck predates the current food-truck craze, the type of pizza you'd most often see come from a kitchen on wheels seemed to be the Sicilian slices. In L.A., a city not really known for pizza, the new SliceTruck mobile vendor looks like it's turning out some thin, thin pizzas I'd eat in a flash. I mean, look at that pepperoni pie up there. If seeing is believing, call me Mickey Dolenz. The SliceTruck roams the streets of L.A. As is de rigueur with street-fooders these days, use Twitter to follow their schedule... More
Another installment from my recent pizza tour of parts of the western U.S. Here, a pizza report and a Street Food Profile all in one—from perhaps the best city for street-fooding in the U.S. Wy'east Pizza 3131 SE 50th Avenue, Portland OR 97206 (SE Tibbets/Kelly, parking lot of Ruthie's Weaving Studio; map); wyeastpizza.com Pizza Style: Thin-crust, almost New York–Neapolitan Oven Type: Small propane-fired brick oven The Skinny: Great pizza FROM A TRAILER. Yes. A trailer. Could use a little more flavor to the crust, but the simple and excellent toppings make up for that a bit. Good crisp-chewy crust. Caveat:... More
[Photograph: Washington Post] What a difference a little more than a year makes. After first IDing the mobile-pizza-oven trend in June 2008, we're seeing wood-fired-oven trailers popping up everywhere. The latest, in the D.C. area, is being called Wood-Burning Pizza On the Go and makes appearances at the Besthesda Central Farm Market in Bethesda, Maryland. The Washington Post has the story here: Market co-manager Mitch Berliner says plans are afoot to fire up custom-order breakfast pizzas and more starting next week, using produce, eggs and charcuterie from the market ($8 and up). The market is open Thursdays and Sundays.... More
