October 2014
My middle school “Family & Consumer Science” teacher described pizza as healthy. Healthy. I could misconstrue her words. I could use some small version of her in my mind to justify greasy pizzas from large, hairy, sweaty men who haven’t consumed a vegetable, other than the peppers held hostage by greasy, over processed cheese, since the time Ms. Schwartz made her health declaration. I could go that route, but that would be terribly uncharacteristic of me. Like Ms. Schwartz, I too believe in the health benefits of pizza, but only when pizza is made with the best of intentions and ingredients… so let’s eat a healthy slice from the Pizza Boat!
It would be really exciting for me to show you pictures of a houseboat docked on the Allegheny River, with sailor types slinging pizzas. Hold that thought, which was part of the Pizza Boat founders’ initial vision. Logistics may have prevented the realization of their nautical pizza dreams, but the name stuck. Their “boat” is a trailer with a wood fired oven and a sink. Their river is a parking lot. Their kitchen is a tent and tables, and their pizza is top notch!
Like Howl’s Moving Castle, Pizza Boat just appeared on my horizon one day, and for whatever reason, I questioned very little of this non-boat boat. I just ate the thin crusted pizza, engaged in some sarcastic banter with the amusing dough boys, went along my merry way and praised their pizza to friends. It wasn’t until digging up this article that I learned these fellas earned their dough tossing stripes at Roberta’s in Bushwick. Roberta’s has been on my to-go list for quite some time, so I appreciate this teaser.
Co-founder Jeff Ryan putting my pizza in the “Pizza Boat.”
When the sun was still beaming late summer warmth upon us, my best Italian friend and I went on a little afternoon pizza date. The Pizza Boat was docked at the Bar Marco parking lot- in the historical Strip District neighborhood of Pittsburgh.
Co-founder Matt Watson grating parmesan on our pizzas.
On this particular date, we went pretty classic, but I recommend the “Market Pizza” options which feature seasonally inspired flavor combinations.
Like much of the myth surrounding the Pizza Boat, what lies in store during the colder months is unclear to me, but they are waging a battle against the Anticrust this weekend, so hurry up and enjoy a slice of their pilgrimage because it’s good for you. Even my home-ec teacher Ms. Schwartz would agree.
That’s what’s happening in Pittsburgh. What exciting pizza developments are happening in your locale?
Happy Pizza-ing!
-Quelcy
