On with the pizza journey! If you’re just tuning in, please visit this page for more details.
One pizza stop that we’ve been excited to experience is Del Popolo, “a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers”.
They certainly take the popular term “food truck” to a completely different level! It was created using a 20 foot shipping container with one side completely carved out with glass doors. It cost about $180,000 and weighs about 14 tons. As you may be able to see from the photos, the pizza oven and prep station are above street level, and the person taking orders is at street level.
They write their menu for each day on the window, which is simply several pies and a few drinks, and once your order is placed, your pizza is prepped and put into the beautiful wood fired oven. I love the wall of glass doors and how it enables customers to see their pizzas being fired.
We caught up with Del Popolo at the SoMa StrEat Food Park for lunch, and split the margherita pizza. Despite how full of pizza we were becoming on our trip, we really enjoyed this pie! It had a really beautiful char and cooked in approximately 82 seconds. Delicious!
The Quick Stats (erik’s notes)
Oven: Stefano Ferrara
Cook Time: About 82 seconds
Dough: Dough preparation is unknown. From the consistency, I would assume a warm rise for 8 or more hours and I believe they use a high quality local flour.
Taste: We both missed the bufala, as their margherita is served with Fior di Latte but the taste was still very good. The pizza was seasoned very well and had a nice char and was very light and fluffy.
Best food truck in the world?? We think so!