On a COVID Sabbatical -- Check Back With Us in 2022
On a COVID Sabbatical -- Check Back With Us in 2022
We’re a mobile, wood fire, pizza kitchen. I’m not talking about the $5 carry-out specials you see on TV; I’m talking about the mother of all pizzas – the one and only true Neapolitan pie. Pizza is no joke for Italians and especially for the people of Naples (the birthplace of pizza where I got my training). Some Italian chefs even say American pizza at best is a flatbread with bad toppings. Yikes! And don’t even get them started on the “Should Pineapple Be on Pizza?” debate. You might lose a limb! So, if American pizza is such a crime, where exactly is the “Hut”, the “Papa” or the “Roman Emperor” getting it wrong? Come try us and you’ll find out first hand!
I have had a love affair with pizza since I was 4 years old and my grandpa took one of grandma’s laundromat quarters (and swore me to secrecy) and bought me a slice of cheese pizza at the Woolworth lunch counter in the Wonderland Mall in San Antonio. I WAS HOOKED! Since then, I have struggled with finding the perfect (if not just consistent) recipe over the years, and sadly my family struggled with me. Until I finally got formal training at the AVPN school in Naples Italy – they are the guardians and teachers of true Neapolitan pizza. I couldn’t be silent, and had to share my newfound knowledge with others. So today, those are the techniques I use as we treat our customers to the true art of baking the perfect pizza out of our mobile kitchen, always ensuring consistency, quality, and authenticity. Follow us on Facebook and Instagram, and check back often to see our current location.
So where did pizza come from anyway? It’s almost impossible to prove when the first person decided to add water to flour to make dough, roll it out, and then bake it. But history does show that Neapolitan pizza had its origins in Naples, Italy around 1660. In the beginning, there were just two basic pizzas: the Mastunicole (the original from 1660, comprised of lard, cheese, and basil), and the Marinara (tomato, garlic, oregano, and oil). Interestingly enough, the name “Marinara” came to be because it was given to sailors (or “mariners”) as a cheap food. So, the sauce as we know it today was named after the pizza, rather than the other way around. And next came everyone’s favorite – the Margherita - a special pizza for the Queen!
Today we add more ingredients, and our signature pizzas feature thin sliced fresh German (and other) sausages straight from New Braunfels – hence our name – Wurst Pizza.
We handmake our pizzas the way they have been made for hundreds of years, including: Caputo Blue 00 flour; San Marzano D.O.P. tomatoes; fresh yeast; virgin olive oil; flaked sea salt; fresh grated, hard, parmesan; fresh basil leaves; fresh garlic; thinly sliced strips of ‘mozzarella’ or ‘fior di latte’; and of course, quality oregano. Our dough is never refrigerated or frozen, but made fresh daily and allowed to mature at room temperature for 24 hours the way it has been done for centuries (before there were any freezers or refrigerators), giving it that authentic taste, character, and ‘chew’. Come taste the difference a true Neapolitan pizza provides!!!! You’ll be ruined and only want this from now on.
But be warned......
......after just one bite, you stand a chance of becoming a Wurstaholic™!
We bring Naples to you!
The original - the same way it was made hundreds of years ago to feed Italian sailors (or mariners, hence the name ‘Marinara’). It starts out with a bed of hand-crushed San Marzano tomato sauce; sea salt; oregano; hand-shaved fresh garlic; and a drizzle of extra virgin olive oil.
Fit for a queen as first made in the 1800’s for Queen Margherita!!! Hand-crushed San Marzano tomato sauce; sea salt; grated parmesan; mozzarella; a fresh basil leaf from our own garden; and a drizzle of extra virgin olive oil.
Two classics - peperoni and Italian sausage. Have a single topping of either, or have them both. On a bed of hand crushed San Marzano tomatoes; flaked sea salt; oregano; mozzarella; fresh grated parmesan; and a drizzle of extra virgin olive oil.
Our secret recipe caramelized 'spicy’ German sausage from New Braunfels; hand crushed San Marzano tomato sauce; sea salt; fresh pepper; oregano; mozzarella; and a drizzle of extra virgin olive oil.
Limited amounts – it goes fast so plan to get here early!
Spicy chorizo; our special white sauce (butter, cream, parmesan cheese, and Italian herbs and spices); mozzarella; fresh roasted garlic; extra virgin olive oil; and topped with fresh arugula.
(And you can make any pizza a 'Gringo' with white sauce by just asking!)
Thinly sliced moist smoked brisket on a bed of our special blend of crushed tomatoes, very mild jalapenos, garlic, and onions; sea salt; oregano; fresh grated parmesan; mozzarella; and a drizzle of extra virgin olive oil.
You’ll wanna get here early before we sell out!
Hand-crushed San Marzano tomato sauce; sea salt; fresh pepper; fresh grated parmesan; mozzarella; arugula; and a drizzle of Chef Luke Reyes' (known for his victories on Food Network’s CHOPPED and Netflix’s “Cooking on High”) own CBD infused extra virgin olive oil.
Simple elegance! Our traditional, handmade Neapolitan dough; extra virgin olive oil; sea salt; fresh pepper; and grated parmesan.
Try it with a side of roasted garlic for just another $2.50.
Roasted daily in our oven with butter, extra virgin olive oil, and sea salt, and already removed from the bulb for you and placed in a 1.5 oz container so it's ready to eat, spread, or share.
It makes the perfect topping for spreading on our fresh pane rustico bread (add bread for just another $6), on its own (just don't expect to get kissed by anyone), or as an additional topping to any pizza.
Choose from a selection of ice-cold 12oz cans of Coke, Diet Coke, Dr. Pepper, Sprite, Lipton Brisk Iced Tea (1.50), and 16.9oz bottled water ($1.00).
Always made fresh, and served ice cold. Made with 100% real lemons.
YOU WILL TASTE THE DIFFERENCE
Sweetened with pure cane sugar and a small amount of Splenda, it gives you all of the flavor with a fraction of the guilt!
In both original lemon, and new strawberry lemonade flavors
20oz - $2.50
30oz - $3.25
Welcome to the Wurst Pizzaiolo, part of the Wurst Pizza, LLC family of companies. We are a group pizza demonstration, workshop, and hands-on culinary experience where guests will learn how to make classic Neapolitan pizza, as the chefs in Italy have for hundreds of years! Enjoy crafting Pizza Napoletana utilizing the traditional methods passed down from generation to generation. Seating is limited for these intimate-setting classes—so book your seat today at wurstpizzaiolo.com, email us at firstname.lastname@example.org, or call us at 830-730-5041.
Do you have a special event or occasion coming up? Let us know and we'll be there to provide a one-of-a-kind true Neapolitan Pizza Experience tailored to your needs!!!!! Pricing varies on the event and menu - call (830-730-5041) or email us (email@example.com) for details.
Interested in starting your own true Neapolitan pizzeria? We provide consulting services in techniques, recipes, and equipment. Just drop us an email at firstname.lastname@example.org,, look us up at wurstconsulting.com, or call 830-730-5041.
(And don't forget to ask about Wurst Pizza franchising opportunities)
We appreciate your feedback.
Do you have questions, comments, a special request, or just want to find out where we're parked this week? Send us a message or give us a call, and we will get back to you as soon as we can. Or you can also check us out on Facebook at Wurst Pizza, LLC.
PO Box 312070, New Braunfels, Texas 78131
email@example.com 830-730-5041 A Service-Disabled Veteran-Owned Small Business and Texas HUB