The O.G. Wood Fire pizza truck has added more pizza to Buffalo’s mobile dining choices with an artfully charred Neapolitan-style pie the owner calls “world-class.”
Jay Langfelder, a former casino chef, started his pizza career at 18 as a Bocce’s dough wrangler. In Arizona, he worked with Jamie Culliton, a famed American pizzaiolo who’s on the U.S. Pizza Team.
Since he rolled out his truck on July 4, Langfelder has done his best to raise the bar on Buffalo pizza. “They call Buffalo a pizza town, but that’s only because there’s a lot of pizzerias. A lot of them are doing the same old thing, buying dough and putting Redpack (canned tomato sauce) on it, and calling it pizza,” he said. “This is a whole ’nother level.”
He calls his work “modern American Neapolitan,” he said, drawing on the best ingredients and techniques from Italy and America.
“I’m making handmade dough, no mixer, and natural leavening, which is sort of a sourdough,” he said. “I’m using imported 00 flour, imported from Italy. It’s unmalted, which allows you to cook at a lot higher temperatures and not burn your pizza, which gives it a different texture.”
An oven that reaches 1,000 degrees Fahrenheit means “I’m cooking these pizzas in 60 to 80 seconds,” he said. “If you’re throwing a log in an oven and cooking a pizza in five or six minutes, there’s really no point in even using a wood-fired oven at that rate.”
“If I don’t have an event booked, like a farmers market or food truck rodeo, I’ll be doing the usual spots, Elmwood or Parkside,” he said. Hungry people can track the truck on Twitter at @OGWoodfire, or on Facebook.
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