The Neapolitan Express team
The custom-built truck is one of the most spacious I've seen. The day I visited was a training day, so there was more staff on board than usual, but they still managed to have room to work and move around.
The truck was designed from the ground up to be green and energy efficient. Its eco-friendly drew the attention of T Boone Pickens and Mayor Bloomberg, who invited Neapolitan Express to launch at a ceremony at City Hall.
Working with Cuppone, an oven maker in Italy, they came up with a pizza press that helps to knead the dough to get the right texture.
According to Neapolitan Express's Alyssa Vaughn, the press "acts in the same way as a pizzaiolo—not flattening the dough like a typical press, but pushing the air from the middle to the edges of the pizza to give us that great 'spring' in the dough."
Ripe cherry tomatoes are added to all the pizzas.
Chunks of bufala mozzarella are torn and spread on the Bufala pizza.
Into the oven
Drizzled olive oil
Before it's served, the pizza is drizzled with olive oil.
The pizza is served in a box that can be taken apart and used as plates.