Parlo Pizza (I really like their name, Parlo Pizza — which means, literally, “I speak pizza.”) is now live in Des Moines, IA, and they have received some nice press and a fun video from the Des Moines Register.
Turner makes his public debut June 4 at the Beaverdale Farmers Market, and hopes to pop up at other events around town. But before you start planning the super-duper supreme, double cheese, wood-oven pizza of your dreams, know that Parlo Pizza doesn’t work that way. Because the oven is so hot, Turner says, pizzas with loads of toppings just don’t work.
“The crust is incinerated before the toppings are cooked,” he says.
Parlo Pizza will sell three main “flavors” of pies: margherita (tomato sauce, cheese and basil), marinara (tomato, garlic, olive oil; no cheese), and Napoletana (tomato sauce, mozzarella, anchovies, olive oil, oregano).
A limited number of toppings can be added to those (think homemade sausage). He will also sell bruschetta (say broo-SKET-ta, not broo-SHET-ta) using bread made from balls of pizza dough that have been allowed to rise overnight before being baked and topped with a traditional tomato-basil mixture.
Angelo Pappalardo from Rubirosa will be operating their mobile FB oven in NYC this Saturday and giving out free pizza. We aren’t sure which borough yet, but we will update this when we know more. Angelo own two pizzerias, one of which won best pizza in NYC a few years ago.
We’ve been following the rise of Pizza Pilgrims for a while — from the first time we saw that they had installed a Forno Bravo pizza oven on the back of a Piaggo Ape three-wheeler to cater great pizza on the streets of London. And they have built up a lot of press and a nice following. So what’s next?
A book deal!
According to www.thebookseller.com,
London street food stars the Pizza Pilgrims have been snapped up by HarperCollins following a heated auction for their first cookbook.
Carole Tonkinson, publisher for Harper NonFiction, bought world rights for Pizza Pilgrims from Diana Beaumont at Rupert Heath Literary Agency.
Forno Bravo customer Pizza Settecento (700 degrees) in Toronto had a nice article in Postcity.com, along with some really nice photos. They build a custom catering rig using a Forno Bravo modular pizza oven, and they cater and make great pizza at local farmer’s markets.
Using a Forno Bravo kit, Belviso built the oven himself, insulating it and covering it with decorative, river-rock tiles. The 1,500-pound oven is set up on a metal cart so that it can be wheeled around. The apparatus is loaded on and off a trailer using a winch.
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