Wheel Deal Pies
Chefs take their passion for pizza on the road.
Worthy pizzas aren’t just found in your corner pie joint; they’re also in trucks outfitted with wood-fired ovens capable of reaching temps of 800°–900° and baking pies in 90–120 seconds. Here’s a guide to where find the top pizza trucks serving the county.
“It’s about the simple authenticity of pizza,” says Chef Dean Medico. “Natural and light, so the ingredients can sing and shine through.” Mounted on a 1952 Chevy truck, his oven produces a pie with a balance of flavors — the burst of tomatoes imported from the Campania region, creamy buffalo-milk mozzarella, dough with a slight bitterness, and a char to the crust. Medico offers four pies: two reds (marinara, Margherita) and two whites (buffalo-milk mozzarella and garlic; buffalo-milk mozzarella, garlic, and cherry tomatoes). Vegan options are also available.
Where to find it: John Jay Farmers’ Market in Yorktown on Saturdays 9 a.m.–1 p.m.
The Cookery’s DoughNation
“I love a beautifully blistered, fluffy, Neapolitan round of dough,” says chef/owner David DiBari of The Cookery and The Parlor, both in Dobbs Ferry. The sauce is minimalist — California plum tomatoes only — not too sweet or acidic, with a modest amount of toppings and cheese. Signatures include the Meyer Lemon pie and the Everything Bagel. Passionate about giving back to the community, DiBari uses ingredients from local farmers’ markets, and 2 percent of all profits go to local charities.
Where to find it: Farmers’ markets in Bronxville, Chappaqua, Hastings, Irvington. Check website for dates, times, and additional events.
Itsa Pizza Truck
“I’m about handmade, local and coming back to something fresh,” says Itsa proprietor Doug Cullen, who lives on a farm in the Hudson Valley that supplies herbs and vegetables for the pies. Local hardwoods fire up his oven. A bread-baker, he makes the dough using a 15-year-old sourdough starter, which Cullen says adds a richness and depth to the crust. For the sauce and cheese, it’s a few high-quality ingredients. Toppings include grass-fed meats and sausages from Fleishers Craft Butchery in Kingston.
Where to find it: Primarily catering private parties. Check the website for local events.
Arthur Avenue Wood-Fired Pizza Company
“We’re bringing a little bit of Arthur Avenue — Old World charm and tradition — to Westchester,” says Bronx-born Thomas J. Nigro, who, along with Brian J. Peroni, owns this Pleasantville-based business. The longtime friends describe their thin, crunchy 10” personal pizzas as Arthur Avenue-inspired and made with fresh mozzarella and San Marzano tomatoes imported from Italy. Be sure to pair your pie with a bottle from their Arthur Avenue Soda line and a cannoli.
Where to find it: Check website for local events, festivals, and fundraisers for Westchester charities.