Naomi Crawford and Joel Baecker are two street vendors you can easily spot in San Francisco. For six years, they have been exposed to street fooding, specifically located in different Bay Area farmers’ markets and festivals. Now we all know that popular street food around the world are usually hotdogs and icecreams but who would have thought that pizza could be part of the industry?
With the innovative idea from these two unique lads, Pizza Politana was born. The inspiration came from one of the most famous pizza places – Naples and this street pizza ain’t just any ordinary frozen to oven pizza, these pizzas are even wood-fired (aged oak) at 800 degrees!
“We worked with a fabricator to custom build our first ovens. Since then, we've worked with Mugnaini to build our third and fourth ovens.”
Toppings are very seasonal but as surprising as it may sound, they include quality and tasty ones, choosing from: creamy spring onions, Zoe’s bacon, tomatero farm egg, shaved capay farms asparagus, green garlic, shaved summer squash, county line harvest basil pesto, fresh Bellwether Farm ricotta, creme fraiche, mission figs, wild arugular, parmesan, smithfield ham, nettles, housemade pancetta, red onion and mozzarella.
A common pizza offered in all of their farmer’s markets is the margherita pizza topped with Tomatero farm egg and Zoe’s bacon.
These two entrepreneurs have worked in restaurants before they built Pizza Politana and they brought pizza into a mobile business to make things more interesting. True enough, it was less stagnant and a typical day for them cannot be described as a routine. Different areas also bring them different kinds of customers.
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