Photo by John Haddad
There are three main elements to any pizza: dough, toppings and heat. Pizza Tonight nails all three of them.
The dough is magical. The secret is in the flour. The mobile pizzeria uses an Italian, finely milled 00 Caputo flour, and a 24-hour proofing process that allows the dough to rest. It imparts the perfect chew to the crust and makes for dough that's easy to work with.
Pizza Tonight's toppings go beyond the traditional options. The RVA Pepperoni includes local Calabrese-style salami from Olli Salumeria; The Fig & Pig trades red sauce for fig preserves and prosciutto topped with Gorgonzola cheese; The Bacon and Spinach is topped with, well, garlicky spinach and smoky bacon. An olive-oil base is the foundation for The Vegan Potato, which is then layered with thin slices of potato and sprinkled with sea salt and rosemary.
Pizza Tonight tows a one-of-a-kind wood-burning oven to farmers' markets and events. It cooks pizzas in minutes, transforming the dough into a crispy, crunchy crust, topped with bubbling cheese, meat and veggies to make my favorite pizza in Richmond. I feel lucky to have it in my backyard.
