Yesterday marked the first official appearance of Casey's Pizza Truck, the four-wheeled, upscaled home for Casey Crynes' thin-crust pizzas. Crynes has long impressed SFoodie with the thin-crust pies he has been making on a couple of hacked Weber grills, and so we've been waiting to see what he could do with the old laundry truck he's had tricked out with a Marsal gas-fired oven. Yesterday, the sleek gray truck opened for business at 248 Ritch, a small parking lot that hosts several food trucks every day.
Crynes told SFoodie in August that he is applying to the S.F. Department of Public Works for several downtown parking spots. When we spoke to him through the truck window yesterday, it sounded like those plans were still in the works. In the interim, the truck may be coming back to 248 Ritch regularly, but the best way to keep tabs on it is via Facebook or Twitter.
As with Crynes' farmers' market stand, the truck sells four types of pies either whole ($12-15 per pie) or by the slice ($4 for a quarter round). How does Casey's pizza translate to a high-end professional oven? It's still too soon to tell; the truck was having first-day jitters and the oven was running cool, so the crust on the margherita we had was a little hard and didn't pick up that great blistery, puffy quality that we've loved in his pies. But that's a matter of time; the balance of crust, sauce and toppings -- crowned with fluttering curls of parmsan -- was just as good as with the grill-cooked versions.
Your next chance to try the truck? On Wednesday, Casey's Pizza will continue making its regular appearance at the Upper Haight farmers' market. Only now, it'll be on wheels.
