The oven alone in this behemoth is a whopping 5,000 pounds
By Peter Andrey SmithPosted 06.27.2012 at 10:25 am 12 Comments
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.