Pizza Luca Food Truck rolls in a 1952 Chevy one-ton truck that isn’t meant for delivery: it’s for bringing a full-scale, wood-burning oven and traditional ingredients straight to you for on-site catering and the freshest pizza you can get.
A wood burning oven at 900 degrees, proper ingredients, proper technique, and proper equipment is how we produce Vera Pizza Napoletana. From the high quality, simple ingredients, to the hand stretched dough, our authentic Neapolitan style of pizza will transport you to Naples, Italy. With a crisp crust, but airy light cornicone, the pizza is adorned with the meld of Italian tomatoes and buffalo milk mozzarella. We utilize the same centuries-old techniques that Neapolitan masters use to create a truly authentic pizza. Italy’s finest San Marzano tomatoes, mozzarella di bufala from Campana (buffalo milk mozzarella), and a top-secret dough form the foundation of the pizza, but the true craft is in mastering the wood fired oven. The meld of flavors and textures make pizza a perfect food- sweet, salty, sour, bitter…soft, crunchy. Yes they’re all there!
The Pizza Luca catering truck is available for catering throughout the tri-state area, including Westchester, Rockland, Putnam, Connecticut, New Jersey, New York City, Long Island and the Hamptons. Authentic hand-made Neapolitan pizza is made from a wood-fired oven, mounted on a 1952 Chevy truck.
Dean Medico, the pizzaiolo, learned the art of French and Italian cooking at The French Culinary Institute and the Italian Culinary Academy, now the International Culinary Center. In 2011 — inspired by Naples, D.O.P. San Marzano tomatoes, Caputo 00 flour, and buffalo milk mozzarella — Dean took pizza Napoletana on the road from the wheels of a 1952 Chevy flatbed truck. Dean’s goal was to re-educate people on pizza: Pizza Luca is not the local commercial pizzeria on every corner; pizza has an origin in Italy, and it’s an art.