Dayton’s newest food truck is a mobile food van that tows a wood-fired brick pizza oven behind it.
Bella Sorella Pizza is the brainchild of two sisters: Elizabeth Corrado Weizman of Englewood, who started using her first brick oven eight years ago in her backyard; and Gail Corrado Okafor of Cincinnati, who recently returned to southwest Ohio after spending 12 years in the Bay Area of California, where she trained to become a professional chef.
The food truck wave was late in arriving to Dayton from larger cities, but it has made up for lost time in the last 18 months, growing from a handful to at least two dozen. The DaytonFoodTrucks.org website now lists 22 members, and some established bricks-and-mortar restaurants, including Tik’s Thai and El Meson, have launched food trucks. And at least one other wood-fired pizza mobile food truck is in the works in the Dayton area, according to the Flour Power Pizza Facebook page.
Bella Sorella’s founders specialize in Neopolitan-style pizzas, thin-crust pizzas that cook in as little as two minutes in the wood-burning brick oven that reaches 800 degrees.
Neopolitan-style pizzas come out of the oven with blackened and blistered spots that add flavor. Weizman and Okafor make their own pizza dough weekly at Evans Bakery in Dayton.
“We don’t put a ton of toppings on it,” Weizman said of her pizzas during a recent visit to the Fifth Street Brewpub. “That’s the traditional style.”
In addition to the Fifth Street Brewpub, Bella Sorella has set up shop and served its pizzas adjacent to the Webster Street Market on Saturdays, and is scheduled to serve on Saturday and Sunday, Sept. 28-29, at the Aullwood Audubon Farm Apple Fest.
Weizman said she and her sister want to use the mobile food business to cater parties and other special events, and may add a second truck, and perhaps launch a pizza shop, in the future.
For more information, call (937) 503-3482 or check out the Bella Sorella Pizza Facebook page.