pageview_candidate 101 Best Pizzas in America 2013 (Slideshow)

#75 Del Popolo, San Francisco (Margherita)

Apart from being visually stunning, this food truck from Jonathan Darsky, the former pizzaiolo of the acclaimed Flour + Water in San Francisco (he left in 2010), is one of the first to offer a wood-burning mobile pizza oven. The truck is crafted out of a 20-foot transatlantic shipping container that’s been fitted with glass windows and doors on one side so that diners can watch their pizza being made in the 5,000-pound Stefano Ferrara oven. Del Popolo is open for lunch Tuesday through Friday, and its schedule sometimes changes at the last minute, so you’ll want to check for its daily updates on Twitter before seeking out its four signature pies: Margherita (tomato, basil, and fresh mozzarella), Bianca (fresh mozzarella, fresh ricotta, basil, garlic, and olive oil), Meat (tomato, mozzarella, fennel sausage, and Hungarian goathorn peppers), and Potato (fresh mozzarella, French fingerling potatoes, and rosemary). Along with Pizza Moto and Roberta’s in New York City, and other up-and-coming mobile pizza operations that have been popping up over the past five years, Del Popolo shows you don’t need to be brick-and-mortar to make great pies, you just need the bricks.