Mobile Neapolitan Pizzeria rolls out in San Francisco

 
Jan. 10, 2012

Del Popolo will roll out on the San Francisco streets beginning in February. The food truck focuses on Neapolitan pizza, a tricky proposition for a mobile unit considering the characteristics of such a pizza.

Preparation and cooking requirements of an authentic Neapolitan pizza include a wood-burning oven, proper ingredients, such as San Marzano tomatoes grown in the rich soil of Mount Vesuvius imported from Italy, a baking time that does not exceed 90 seconds and proper handling of the ingredients throughout.

According to San Francisco's Grubstreet.com, the operation is the first mobile unit to feature Neapolitan, meaning it requires a wood-fired oven. Del Popolo (which means "of the people") will boast a 5,000-pound Stefano Ferrara pizza oven from Naples, Italy, loaded onto a flatbed truck.

Owner Jon Darsky claims he can make 72 pizzas an hour from the oven. The mobile unit also will include a dough-mixer.

Darsky's initial plan is to offer three varieties of pizza each day.

Ahead of its launch, Del Popolo set up a Twitter account which will likely have more information soon.

Read more about operations management.


Topics: Equipment & Supplies , Food Trucks , Operations Management , Ovens


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