The latest FancyTruck™ to hit the streets parked in front of my Miracle Mile office and I decided to try it.
Bare bones menu-- pizza, with cheese or cheese & pepperoni. 1 slice for $3, 2 for $5. Sodas and Haagen Dasz. That's it.
This is the kind of minimalist menu whereby you'd expect a phenomenal product. All they need to do is focus on one thing and make it spectacular.
Well, it's not.
Most people know that the secret to pizza is in the heat of the oven, the spring of the dough, and the quality of some very basic ingredients.
The biggest problem-- not surprisingly, was the crust. Frozen pizza quality. Dense, flat. Crispy and thin, yes-- but cardboardy. The bottom of the crust didn't look like a proper pizza dough-- light and pasty with some browned spots here and there. Flat and almost shiny-smooth. Odd. Not sure what kind of oven is on that truck (it's blocked from view) but it's not up to the task for heating the poor quality dough into a light and chewy crust. They do get points for attempting to use fresh items like basil and fresh parm reggiano, but the bits of basil are nearly black, not green and fresh, and added hardly any oomph to the thing.
For the naysayers who might say "of COURSE the crust would be bad because you can't fit a coal/wood/etc. oven on a catering truck, well-- I can personally attest to the fact that a 500 degree oven with a sturdy pizza stone and an excellent crust recipe can yield amazing results.
(It's the Cooks Illustrated recipe for pizza margherita, made with the massive square baking stone from the King Arthur catalog). Sorry it's a little blurry!
Ah well, on to the next truck....