Here’s Where to Find Westchester’s Top Mobile Pizza Trucks This Summer
Betcha can’t try all five (except you totally can).
Photo courtesy of Abeetz
Westchester native Dave D’Amico named his pizza truck for his Italian grandparents’ broken-English pronunciation of pizza. His gold-tiled, wood-and-gas-burning oven turns out cheekily named (White Beater, Sawzeech, and Wife), thin-crust pies.
Top Picks: the Bae, a bacon-egg-and-cheese pie with everything-spice crust; the Roni with crispy pepperoni cups; and the Pinnoli, a dessert pie with cannoli cream and chocolate shavings on a cinnamon-sugar churro crust.
Find It This Summer: Mondays at Memorial Sloan Kettering Westchester (500 Westchester Ave) for lunch; and Fridays, 1 p.m.–4 p.m., on Manhattanville Rd in Purchase.
Chef-owner David DiBari (The Cookery, The Parlor, Eugene’s Diner & Bar) helped kickstart Westchester’s new-school Neapolitan pizza revolution with this truck in 2012. His pies, cooked in a matter of minutes in a 900°F wood-burning oven, have the characteristic puffy, charred edges and tender, crêpe-like centers, but aren’t afraid to riff on the toppings.
Top Pick: the Fresh Lemon, topped with smoked scamorza, chili, fresh basil and paper-thin slices of caramelized lemon is the one to beat.
Using a wood-burning oven built into the back of a 1952 Chevy truck, Dean Medico follows the guidelines set by the Associazione Verace Pizza Napoletana, to create just four types of authentic Neapolitan pies with DOP San Marzano tomatoes, buffalo-milk mozzarella, and Sicilian sea salt.
Top Picks: The bare-bones marinara and classic Margherita really let the quality of the ingredients shine.
Find It This Summer: at the John Jay Farmers’ Market in Katonah on Saturdays.
Born and raised in Naples, pizzaiolo Francesco Vitale learned his craft in his hometown and co-owned NYC’s Mezzaluna before moving to Westchester and opening this self-described “little silver box on wheels.” His approach emphasizes a minimalist ingredient list — imported Caputo flour and Italian tomatoes, fresh mozzarella, and locally sourced toppings — to yield a short menu of pies.
Top Picks: the Diavolia with hot Italian salami and spicy chilies, and the Pesto, a white pie with fresh mozzarella, house-made pesto, and buttery pine nuts.
Find It This Summer: Harbor Island Park playground, Tuesdays–Thursdays, 5–8 p.m., and Saturdays, noon–8 p.m.; Montefiore New Rochelle Hospital (corner of Lockwood Ave and Glover Johnson Pl), Tuesdays–Thursdays, noon–2 p.m.
It’s New York, not Naples, that Peter Rossignuolo is channeling at this truck built into the back of a 1950s truck. The charred, crunchy-on-the-bottom, thin-crust pies have all the hallmarks we know and love, including cheese-pull-worthy shredded mozzarella and crumbled Italian sausage.
Top Picks: For the purists, there’s a classic tomato-and-cheese pie, but the Hot Italian, with crumbled sweet or hot sausage and sliced hot peppers, is a customer favorite.
Find It This Summer: Daily at 999 Saw Mill River Rd in Yonkers.
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