Running On Pizza

Many pizza joints deliver, but how many bring the whole oven along for the ride?

That's right, not just a warming bag, but a wood-burning pizza oven on wheels. Jay Jerrier (of Campania Pizza) is now officially on the go with Il Cane Rosso, a mobile oven. The former backyard cook and now pizza impresario plans to show it off to pizza fans on Wednesday evenings in March. His on the go experiment begins at 5:30 p.m.on March 4 at Times Ten Cellars and lasts until the dough runs out.

Jay and company use the contraption to produce Neapolitan-style pizza--the original stuff, with hand-stretched dough, San Marzano tomatoes, extra virgin olive oil, house-made cheese in addtion to Mozzarella di Bufala...oh, and basil, of course. The oven is oak-fired to 900 degrees. And if it somehow causes a catastrophe, he can presumably wheel it away and be long gone.

See the pizza wagon schedule at ilcanerosso.com.


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S. Anne Durham
Contact: S. Anne Durham