Casey Crynes has been impressing SFoodie since he started appearing at farmers markets and Vinyl Wine Bar, making puffy, crisp-edged pizzas on either a crappy electric oven or a gas-fired Weber grill that he's hacked. So what will Crynes be able to do with the same kind of oven as Delfina Pizzeria? We'll soon find out.
Crynes recently bought an old linen truck off a naval base and handed it over to catering-truck mechanics El Monte, who are turning a metal box on wheels into San Francisco's first custom pizza truck. "They're masters at crafting stainless steel," Crynes says. "They had to cut off the roof and raise it a foot" to accommodate a Marsal gas-fired oven, as well as a hood and skylights to keep the temperature in the truck below daytime-on-Venus temperatures.
ext week, so if all goes well, Crynes and his crew could go public by early September.
The pizza maker, for one, is happy to ditch the Webers. "They're awesome but temperamental," he says. "You look away for 10 seconds and half the pie is burned. Plus the grill is not good for mass production." Once he can crank out pies more quickly in the truck's oven, Crynes plans to offer his four standard pies -- margherita, funghi, arugula, and pepperoni -- by the pie and by the slice, as well as a rotating special.
The question of location is still up in the air. Crynes says he'll continue to operate at the Wednesday night farmers market in the Upper Haight, and may appear at a Saturday market in San Mateo. In addition, he's applying to the city for locations downtown, and has been talking to Off the Grid and some of the people leasing private lots for food trucks in SOMA. He'd like to do weekends in the Mission, too, but "not for drunk people -- more of an after-work dinner option." You're going to have to continue getting your hangover-prevention slices at Arinell.