Truckin’ Great Pizza

In the corner of an otherwise deserted parking lot in Edison, New Jersey, a group of cars is clustered around the blue-and-white Lombardi Pizza Co. truck. Smoke billows from its chimney. At its side people shuffle about, arms crossed or hands in pockets, waiting. Every couple of minutes a pizza box or two appears on the service-window ledge.

Some customers return to their cars to eat. Others carry pizza boxes to the concrete benches near the entrance of the Executive Plaza building, a large, nondescript low-rise whose tenants are mostly medical offices closed for the weekend.

The lot is near where the Garden State Parkway meets the New Jersey Turnpike. This is not a walking community. You would normally drive through it to get somewhere else. But it became a destination when the Lombardi Pizza Co. truck started selling its pies here last summer.


This truck is making pizza that would hold its own in a brick-and-mortar joint. This is not just “good for a truck.” It is great pizza, period. If you live near Edison or have a commute that takes you anywhere near, this is destination pizza, folks.

Owner and pizzaiolo Peter Lombardi (no relation to the Manhattan coal-oven Lombardi’s) does private catering with the truck but parks in this lot on weekends when he doesn’t have an event. (His family owns the property.) Like many food trucks, Lombardi Pizza Co.’s hours and locations are available via social media—in this case its Facebook page, though its website also offers an up-to-date calendar of events.


Lombardi outfitted the truck with a Mugnaini Valoriani wood-burning oven, which is still a rarity among pizza trucks. Most use gas ovens and often parbake pies, finishing them on the vehicle. Lombardi makes the dough at one of his family’s restaurants then loads his truck with it and his other ingredients and makes the pies to order.


It’s a tight space, but the truck has some nice touches, like the prep counter cut to fit the pizza peel. Lombardi works fluidly in the narrow confines, the only time he looks cramped is in using the long peel to move the pizza from the oven to a cardboard tray for packaging.


The undercarriage and hole structure

The crust is crisp, chewy, tender, and airy. Some of my pizzas looked a little too charred, but I didn’t notice an overly bitter or acrid flavor, and most of the charred bits on the rim flaked away as I picked up the pizza.

Lombardi uses a long-rise cold-ferment for the dough, which gives it plenty of flavor. The end crust (or cornicione) is puffy and supple.


The truck offers a regular menu and a separate board with specials. Lombardi often posts photos of the special pies on Facebook as he makes them.


Lombardi’s Bianco pie.

I tried a Bianco (fresh ricotta, parsley, garlic, basil; $11) and a Piccante (tomato sauce, fresh mozzarella, jalapeño, red onion, basil, oregano; $13).


Lombardi’s Piccante pizza.

The Piccante was like a Neapolitan-filtered take on classic American “pizza parlor” pizza—loaded with toppings yet carefully balanced, the can’t miss combination of onions and peppers, in this case spicy peppers. Jalapeños almost always come into play with some sort of meat topping, but in this case soppressata or sausage was unnecessary.


Do I see microblisters? Here’s a close-up of the crust for students of crustology.


Peter Lombardi learned the ropes under Enzo Coccia in Naples in 2009 and then sharpened his skill at Nomad in Hopewell, New Jersey.


This is what happens when a pizza truck uses Square.

Look for his truck in Edison. It’s often open Friday and Saturday for lunch and dinner and Sundays for lunch only. They take cash and cards.

Article by: Serious Seats

Delicious Foods Straight To The Customer

Taking your product to the customer has always been our goal ever since William Sikora Sr. started the company. Today, still run by family, it’s still our goal and no one does it better than Custom. Being able to take your product to places never before can really expand your business. Food trucks are seen everywhere, golf cart sized units can travel sidewalks and college campuses where other big units can’t fit. It’s really up to you how you want to bring your product to the customer.

In today’s post, we feature the Tasty Trolley which was custom built out from an old trolley car. It’s signature look stands out and grabs everyone’s attention. You can literally make anything in one of our trucks, check out what Tasty Trolley is doing with theirs!

Our Passion is to provide delicious, quality food prepared from premium ingredients for your next party, event or festival. The Tasty Trolley brings you a mix of boardwalk-style eats clashed with gourmet Southern Italian dining, culminated from a culinary expertise spanning over three decades. Brought to you by the team behind Red Bank’s iconic Gaetano’s Restaurant, which has been satisfying the cravings of the Monmouth County area for over 17 years.

Features include our award winning Fried Calamari and Buffalo Calamari, homemade famous Mac-n-Cheese Balls, assorted Gourmet Grilled Cheese and Loaded Cheddar Bacon Fresh Cut Fries, South Philly Cheese Steaks and our famous (and dangerous) Lobster Grilled Cheese and Lobster Rolls and much much More! Don’t forget to save room for our Fresh Squeezed Lemonadeor Raspberry Lemonade, made on premises and never from a mix or concentrate. Last but not least, The Tasty Trolley team is proud to announce the addition of our classic Italian treat -Zeppoles and Fried Oreos! Made from our authentic, unchanged recipe from over 4 decades of experience on the Seaside Boardwalk. Never tried a Zeppole? Look for The Tasty Trolley at your next event and we’ll give you a taste of the good times!

Check out our full menu and more. We guarantee to make your next party or event an absolute hit!