The largest and most expensive to build pizza truck in the country is now rolling along the streets of San Francisco.

There are several food vendors around the city with cargo shipping containers converted into food stands, but none of them have wheels. Del Popolo (“of the people”, in Italian) is the first custom mobile project that combines a 20 foot shipping container with a flatbed truck, and a brand new five thousand pounds Stefano Ferrara wood burning oven imported from Italy.

Besides its size, the most notable feature of the pizza truck are the glass panels, which allows full view of the cooking operation. And best of all, customers won’t have to wait too long for their food order, because the 800 degrees pizza oven churns Neapolitan style pizzas in just 60 seconds.

According to chef owner Jon Darksy, his 14 tons pizza truck took almost 2 years and over $180,000 to build. Darsky is a former New Yorker who refined his pizza making skills at Flour + Water, Delfina Pizzeria, and Pizzaiolo in Oakland.

The official launch date is tonight Tuesday, May 15 at 5:30 pm. Del Popolo will be parked in front of Bar Agricole restaurant, selling their $10 pizzas until they run out.

On the menu:

– Tomato, fresh mozzarella, basil, extra virgin olive oil, and sea salt.

– Fresh mozzarella, ricotta, grana padano, and arugula.

The next stop this week is on Thursday May 17, during lunch time the pizza truck will park at Mint Plaza. Another regular stop on the rotation will be Jackson Square – Jackson and Front Streets, next to Walton Square Park. In the future, Del Popolo plans to visit the East Bay also. Check Twitter or Facebook for current location updates.

Photo Credit: pizza from Del Popolo Facebook; truck preview in SF, from Above the Fog blogger.

• Tag: Best of, Del Popolo, Food Trucks, Jon Darksy, Neapolitan Pizza, pizza