Pizza On Wheels?! Fuhgeddabout It
By ANNIE POTASZNIK
Updated 8:00 AM CST, Thu, May 28, 2009
Jay Jerrier says he has the only full-size Neopolitan pizza oven on wheels in Dallas. And given how good his pizza tastes, this is a trend foodies will surely jump on if they haven’t already. He already has a loyal following of people who show up at his weekly Wednesday night gig at Times Ten Cellars with an ache in their belly for his pies.
“About two to three minutes per pizza and they’re typical Neapolitan-style pizzas. They’re really light -- there’s no oil, no sugar or butter in the dough. It’s all organic ingredients. The flour is imported from Italy. The cheese is made by Italians and the cherry tomatoes are local,” said Jerrier about his pizza.
The Neapolitan-trained pizzaioli even tweets weekly reminders so fans can keep up with his schedule. He built the mobile oven, which is attached to the back of his truck and prides himself on using the freshest, local ingredients like sausage from Jimmy’s Food Store.
“We bring all the cheese, crush the tomatoes by hand, cook all the sausage, slice all the pepperoni -- bring everything with us, then we’re kind of fully functional, everything on the go -- everything fits in either the trailer or the back of my car,” said Jerrier.
See what all the fuss is about Wednesday evenings at Times Ten Cellars in Lakewood, or call Jerrier to cater your next event. Price: $20 to $30 per person, with a $500 minimum. 214-577-6747. www.ilcanerosso.com.
First Published: May 15, 2009 5:17 PM CST
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