Main Location: Markets, Events, Etc
As far as I can tell, besides Little G’s there is no other actual Food Truck within the state that sells Pizza (again, this is for Trucks only). Luckily, it’s pretty easy to pick out of a crowd, just look for the trailer with the giant brick oven sticking out of its back end.
The first time I saw it myself, I was quite surprised (something which does not come to me easily, especially with food) and thrilled at the same time (though that always comes with the discovery of a new truck to our growing wheeled scene). Sadly, I was not destined for pizza that day, as I did not have the time nor the stomach to order.
It was almost an entire year before I saw them again. (This due to a break of the street they had to take, focusing on catering)
When I finally saw their post, I rushed down to the city, found a tight parking spot, and ran straight for… well, another food truck, I had another thing I wanted to eat that day. Then I got my pizza, sat down near an office, and chowed down.
It was worth the wait.
The Crust is of the thicker, chewy variety, handmade of course. The bottom is swept in that charcoal-covered toast from the oven (the good kind, not the burnt kind). The cheese is thick, gooey and full of grease and fat in all the right ways, piled on along with the rest of the ingredients. Sauce is of the stronger, thicker variety; not exactly delicate.
They practice a variety of topping styles, generally keeping the traditional pepperoni and sausage on top, but changing out others seasonally. Quite often you will see something on the lines of Prosciutto with Spinach Pesto, Goat Cheese, etc; something a little heavier like a Nordeast (Polish Sausage and Sauerkraut, my favorite); and others.
Personally, I would suggest you avoid any toppings that seem of the more “delicate” and “lighter” variety, like the Prosciutto kind; it does not suit the pizza and crust at all. The crust is big, flavorful, and chewy, and the toppings need to be heavy to compensate. Not to mention the cheese is piled on, so that alone completely takes over any subtle flavors that a good, thin slice of cured meat is supposed to dance with.
Stick with the big, artery-clogging reminders of the good old days, because those are the exact types of pizzas they SHOULD be making with that crust (I did have a good blue cheese, fig and apple; the blue cheese is a strong enough flavor to make due); it just makes it so satisfying and perfect.
They also stock the simple canned soda, cookies and brownie desserts, which I think may be handmade. However, as are most desserts made for a catering vehicle, I doubt their exceptional quality.
When you do the right toppings, this is one of the best pizzas in the city. It may not be seen as technique driven, artsy, high end as opposed to other city pizzas, but the fact of the matter is it tastes DAMN GOOD; it makes you HAPPY in the purest of senses. The crust works fantastic with the brick oven. If you still haven’t had the chance for a brick oven pizza, then you haven’t had Pizza yet (there is a reason the best reviewed pizzas in the US are made in them).
I’m really hoping that sooner or later they figure out that the heavier styles of toppings are what they really need and start to focus on creating more of and perfecting those styles (I have ideas if you wanna queue me!!).
What can you really say, it’s a pizza, and a pretty thick and messy one at that. You can’t eat this without sitting down somewhere. I would suggest having a napkin; at the very least they wrap it up for you so it’s easy to carry. Luckily for us, they usually come out at events where finding a place to sit down isn’t too difficult.
Prices range from $9 to the low double digits. Since you’re getting a pizza that one could easily share with another, it’s a pretty darn good deal… though I tend to want one just to myself, so look for someone else.
Pretty good speed for a pizza place. Then again the line is never very long the times I’m there, so can’t put effort into scoring.
The TOE: 7
It is a very good food truck, but sadly it doesn’t have quite as much of an “aura” about it as others do. Now, the giant brick oven brings it up pretty far and a unique standout. Still, the only pizzeria food truck out there, so it has a lot of that moxy, but that seems about it, stops right there.
Again, get the heavier, richer toppinged pizzas; if they have the Nordeast jump on it, it is SO good. If looking for more of a deal, split the cost with a friend/family member and split it (I’d say split with a group, but you might end up stabbing someone’s hand to get at their slice…).
Also, I’ve seen them do both triangle and square cuttings, so whatever the preference I suggest you ask during the order to ensure you get what you like.