Getting Started with SoYankPizza

Back in November last year just after opening the brewery, we observed a not-so-strange phenomenon in our taproom: Satellite of Pizza, a local wood-fired pizza truck, was serving their fare and everyone in the full taproom was ordering from them, enjoying the pizza, and drinking more beer because of it. I was inspired! As much as I love the food truck community and its signature entrepreneurialism and creativity, it is difficult as a taproom owner to wrangle a full schedule of consistently reliable, high quality food trucks, especially on slower days of the week. Lacking consistent food was clearly hampering our business, as more than one or two beers without a bite isn’t for everyone.

Where pizza dreams are made
Pineapple GOES ON PIZZA

Pizza and beer are probably the best culinary match this side of peanut butter and chocolate. With that in mind and taking inspiration from Satellite, I started looking at custom wood-fired pizza trailers that we could pull up in front of the taproom, on an everyday basis! Fortunately, there’s the Bread Stone Ovens Company just up 45 in Dallas, offering complete design, manufacture, delivery and training. It didn’t take long to seal the deal on a 20′ trailer outfitted with a 48″ refractory brick wood-fired oven. After just three months, we picked up the trailer in Dallas and took a two-day training course on using the oven, making dough, and prepping pizza. My mom Christina, Ben and I all attended, and I’m pretty sure Ben and I ate about 10 pizzas between us. #YOLO

Sydney & Alex on Day 1
Thai Curry Chicken Pizza

After a furious two weeks of permitting and practice, we opened the trailer for business at the end of May. We have to thank our amazing regulars for all their support, and all our new customers that are coming in now that we have great pizza! I’ve been having a lot of fun making up new weekly specials–last week’s Thai Chicken Curry was a hit, and there are more to come. If you haven’t seen our menu yet, check it out here, and keep an eye out for my next post where I’ll talk about my philosophy of using only freshly made ingredients to make the best pizza.

If you haven’t had SoYankPizza, where’s your head at? We’re open Wed-Sun, so get here!

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