Del Popolo began in 2012 as a mobile pizzeria built into a glass-enclosed shipping container mounted on a Freightliner truck, featuring a mixer and a 5,000-pound wood-burning oven from Naples. The operation produced blistered, naturally leavened crusts and used flavorful local ingredients, prompting a brick-and-mortar location by 2015 and a frozen pizza line. Dough is made from California-grown milled wheat and sourdough starter; tomato sauce and many toppings come from local organic farms and small Italian producers. Menu highlights include marinara, margherita, pizza bianca, a potato pie, and seasonal appetizers.
"For a city best known for tangy sourdough and loaded Mission-style burritos, San Francisco is surprisingly home to quite a few pizza joints. From crispy Detroit-style to classic New York-style slices, you can find just about every type of pie in the Bay Area, and there are some pretty fun stories behind them. A perfect example is Del Popolo, a family-owned operation that grew from a makeshift food truck to earn a spot on Tasting Table's list of the best pizza places in every state."
"A celebrated San Fran institution since 2012, Del Popolo started out on a very interesting set of wheels. Having learned the trade at some of the city's top pizzerias, founder Jon Darsky decided to try to open his own place. A trip to Austin inspired him to go the mobile route. But Darksy didn't just build any food truck - he created a fully-equipped exhibition kitchen inside of a glass-enclosed shipping container and placed it on a Freightliner truck."
"The container held not only Darsky's mixer but also a 5,000-pound wood-burning oven from Naples. The blistered, naturally leavened crusts and flavorful local ingredients were a hit - so much so that Del Popolo had a brick-and-mortar location by 2015. A frozen pizza business followed, and Darksy's creations are still considered the best not only amongst San Francisco, but the whole country."
Read at Tasting Table
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