Jon Darsky, the pizzaiolo on the starting team at SF's flour water,… (Eric Zepeda, Del Popolo )
Jon Darsky, who was the original pizzaiolo at the San Francisco restaurant flour + water, has been working for months to re-purpose a 20-by-8-foot transatlantic shipping container into a wood-burning pizza truck. A wall of glass doors exposes the interior — and the Italian-made wood-fired oven. That baby weighs in at 5,000 pounds.
The downside of most food trucks is that they’re bulky and downright ugly. This one is an ingenious beauty. Check out Del Popolo’s site for more photos and a link to where the truck will be on any given day. They’re open for lunch Tuesday to Friday, with occasional appearances around S.F. in the evenings.
What can you get? Four types, all made with organic ingredients sourced from small producers: Margherita, bianca (which melds mozzarella, ricotta and Grana Padana cheeses together with basil and garlic), pepperoni and fennel. The latter sounds fantastic, made with fresh mozzarella, caramelized fennel, roasted sunchokes, Sardinian pecorino and lemon oil. Pizzas each cost $11 to $14.
Del Popolo definitely goes on my to-do list for the next time I’m in San Francisco. If you’re up there, follow @pizzadelpopolo on Twitter to see where the truck is parked for lunch -- and to get a better look at the truck.
Now if Darsky would just roll that truck right down the 5, I’m sure we could round up a crowd to taste Del Popolo’s Neapolitan-style pizza. Can we take up a collection for gas?
Via the blog Sprk, which found it via Yatzer.
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