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"A free-wheeling pop-up project noted for crisp-bottomed thin-crust pies made with 00 flour and boldly named combinations (for example, the Dancing Around the Sun: cherry tomato, garlic confit, black olives, Italian oregano). The operators built their own wood-fired oven from kiln bricks and mud, learned from tutorials and books, and later mounted the oven on a custom trailer to take the pizzas on the road, addressing the challenges of dough management and outdoor service through DIY ingenuity." - Eater