Launched in September of 2011, Casey's Pizza is the Bay Area's first pizza truck. Our custom rig features a 700F Marsal deck oven with a 2" firebrick hearth. We create crispy, thin crust Neapolitan pies inspired by the pizzerias of old New York. Our pies are each handcrafted and made to order on site. We source only the tastiest local ingredients, make our dough from scratch with organic flours, and feature select organic produce when available and/or in season. We operate weekdays for lunch in SF's Financial District and weekends in Hayes Valley. We are always available to cater your private events most evenings and weekends, drop us a line.

WHO'S CASEY?: Casey arrived in Bay Area back in 2006 and began a search for pizza similar to what he grew up eating on the East Coast. After many pies, a pizzeria internship at Rotten City Pizza in Emeryville, shooting a short documentary on New York Style pizza in the East Bay, and much tweaking of a dough recipe, Casey initially set up shop as an underground street vendor handcrafting pies at discreet spots in the Mission and SOMA. Making pies on a modified 800F Weber proved fruitful and he quickly developed a following. In the spring of 2011 he became a vendor at the Upper Haight Farmers' Market where he sold his first street legal slice. It was during that time that Casey began crafting his plan for a pizza truck.

THE TRUCK: The shell of our rig is a linen truck from a Coronado naval base. We worked with El Monte Catering in San Jose to customize and build out the mobile pizza kitchen. We bake our pies with an on board Marsal MB-60 propane fired oven. Our product is inspired by the famous, old school Neapolitan pizzerias of the East Coast (such as Pepe's, DiFara, Lombardi's, Grimaldis). We hope when you come to the truck you can re-live that East Coast pizza experience on the streets of SF.

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