There’s fewer foods I enjoy more in life than brick oven pizza. Simple yet amazingly tasty, give me some fresh sauce and melted cheese and I’m in pizza heaven. But have you ever wondered why brick oven pizza tastes so much better? Well, the answer is the high heat and faster cooking time. A brick oven’s fire bounces off the inside walls to crisp that crust right away. The process can be so speedy, that it’s possible to get a fresh pizza made to order… right from a food truck with a brick oven crammed into it! Right in Geneva. Oh, Finger Lakes, how I love you so. Let me count the ways….
Pizza Posto is the brainchild of HWS graduate Sam Solomon. Sam’s been building a buzz driving his truck all over, parking and popping up everywhere from Monaco’s Coffee to the Cracker Factory. Sam started his Pizza business after winning the Stu Lieblein ’90 pitch contest. The challenge had many young entrepreneurs present their business vision for a $10,000 check and the ability to be paired with a mentor – but Sam came out on top. And wanting to compliment the many wineries and brewery scene, the truck was built.
Sam not only was able to find a brick oven, he somehow crammed it into a beautiful new truck. He prepares the dough himself, buys his cheese locally from Muranda, and makes each pizza to order from scratch. He says when it’s really busy he can pump out 40-50 an hour!
I got the chance to talk to Sam last week, and was humbled by his enthusiasm and passion. What I really found interesting was the breakdown in how Sam comes up with his prices. Pizza Posto is a step above the rest in quality, but when he measures his pies by the inch, he’s priced right in line. So there’s no reason to not #treatyourself to that brick oven excellence. And once you go brick oven you’ll never go back.
Shout out to Sam for being a great part of what makes everyone love the FLX!