Real Neapolitan pizza.
Simple, fresh ingredients: dough tossed thin. A small ladle of sauce. Sea salt. Garlic. Hand-made mozzarella di bufalo.
When it comes out of the brick oven, Pizza Luca President Dean Medico picks basil leaves to garnish each finished pie.
The thing is, that oven is on wheels.
This is a food truck, parked at the northwest corner where Routes 100 and 118 intersect. Same corner where the hot dog truck is most days—and the seller of bird houses.
The set-up is ingenious. The brick oven with its attendant stove pipe is centered on one side of the truck, surrounded with shiny stainless steel. Four sinks are set in a wood counter on the back. A three-sided counterfront made of the same warm wood unfolds to frame the workspace.
The folks behind Pizza Luca are behind the counter. They spent the winter building the truck, and started cooking to order in April, said Medico. Westchester-based, they do parties and events across the tri-state area. On Saturdays they can be found at the farmers' market at the John Jay Homestead in Katonah. And on Wednesdays through Fridays they set up on the gravel at the intersection from 4-8 p.m.
In addition to the 12-inch pies, you can try the homemade Italian lemon ice or have a cannoli filled while you wait.
Commuters coming home, students after school, and more and more regular customers make the turnoff for the vera pizza Napolitano.
