You Built What?

[clarencebunsen]

You Built What?!: A 14-Ton Pizzeria on Wheels

Jon Darsky spent years in San Francisco restaurants baking Neapolitan-style pizzas—thin crusts topped with fresh salted tomatoes and milky fior di latte mozzarella—in old-school specialty wood-fired ovens. In 2010 he began looking around for a place of his own but couldn’t find the right piece of real estate. After a trip to Austin, Texas, a hotbed of mobile street vendors, he scrapped the idea of a brick-and-mortar pizzeria and decided to put his oven on wheels.

Two years later, his new business is finally ready to roll. It isn’t the average food truck stuffed inside an old step van, and not just because there’s smoke (intentionally) pouring out of the rooftop. Darsky’s creation is a full-on mobile pizzeria. Customers place their orders with a waiter and then watch through the truck’s glass-plated passenger side as Darsky and a prep cook make pizzas over a giant fire in the 5,000-pound brick oven.

www.popsci.com/node/62892/?cmpid=enews062812&spPodID=020&spMailingID=4619481&spUserID=MTEzOTczNzkxMTES1&spJobID=276773044&spReportId=Mjc2NzczMDQ0S0

[JGRobinson]

very coo, I want some!

[Ralph]

Pretty interesting article, thanks! I wonder how he's making out with it.

[clarencebunsen]

I hadn't thought to look until you asked.

I found an interview published a couple days ago.

blog.zagat.com/2012/06/jon-darsky-talks-del-popolo-pizza-and.html

[Ralph]

He's got a lot of pies to make to see any profit towards his investment.

Being parked in the same spot all the time is a plus in some respects.
Moving around the bay area and differing altitudes would certainly have an effect on the dough making process.

Be really interesting to see something like that do a cross country trip. Though I think the pizza would probably suffer in quality, along with the stress on the on the maker!!!