Wurst Pizza, LLC

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.

02/09/2023

While there may be debates on the actual date, EVERY DAY is National Pizza Day. I prefer to celebrate with Wurst Pizza’s Vaquero - 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 no drizzle of extra virgin olive oil on this one as we let the brisket provide a smoky finish. Remember, “If it’s the Wurst, it’s the Best” tm🍕🍕🍕🍕🍕

07/22/2022

A big shout out to Ella’s on 9th in DC. Been awhile since we’ve reviewed a pie. While not true Neapolitan, they proof their dough at room temp, use only salt/water/flour/yeast, and cook in a wood fire oven at ~600F. I overloaded the pizza with ingredients (and knew better – it made for a bit of a soggy bite but I wanted to taste a variety of toppings), but the sauce was delicious and the crust had a good chew. My waitress – Rachel – was as nice as she could be, and the manager – Abbie – invited me into the kitchen for a look. Pablo – the pizzaiolo – went out of his way to make me feel at home. I rounded out the meal with a homemade tiramisu (not drenched in coffee, and not overly sweet, but delicious fluffy mascarpone and the right amount of everything – could eat it every day) and an espresso (right amount of acid – and beans not ‘burned’ like so many are). A worthy pie, and I’ll definitely revisit when back in DC on business. I give them 4 out of 5 pizzas (only as it doesn’t follow AVPN guidelines). 🍕🍕🍕🍕🍕 ; ; ;

02/09/2022

Happy National Pizza Day! Just to get your mouth watering, here’s a pic of the Wurst Pizza I call ‘the Vaquero’ - thinly sliced moist (never lean - and yes, I said ‘moist’) low and slow smoked fatty end of the brisket, thinly sliced on a commercial slicer so the fat melts into the pizza and the brisket comes out like an amazing bit of ‘brisket bacon’; on a bed of our special blend of crushed tomatoes, very mild jalapenos, garlic, and onions; sea salt; oregano; fresh grated parmesan; fresh mozzarella; and no need for a drizzle of extra virgin olive oil on this bad boy as the brisket takes care of that for you.

Baked in our wood fire brick oven at ~925F for about 1 minute, this pizza says “Get out of the way lettuce, I’m going straight to the heart!“

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07/12/2021

What a treat!!! We were celebrating an early birthday for Jen with Sunday brunch at 60 Vines in Nashville, and surprised to find they had true wood fire pizza. One of the managers – Charlene – was gracious enough to invite me to the kitchen to talk to pizzaiolos Harrison and Garrett. They use only Caputo Blue 00 flour, salt, yeast, and water for the dough (the traditional recipe although in different proportions) and use a cold proof vs room temp. Their fuel is seasoned oak and bake between 650°F – 700°F (the oven measured right at 650°F while we were talking), a bit lower than a true Neapolitan 925°F, but it produced an amazing pie. We had the Spicy Sausage - tomato sauce, house ground sausage, mozzarella, provolone, pickled Fresno peppers, fennel, and micro-green baby basil – SIMPLY DELICIOUS!!!! We give it a 4.5 pizza rating, but only as it doesn’t follow strict AVPN standards. If they did, this would easily get a 5+. One of the best pizzas we’ve had to date in Nashville – a must try! 🍕🍕🍕🍕.5

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12/05/2020

We were at Sandals in Negril, Jamaica. They tout a true Neapolitan pizza at their Bella Napoli Pizzeria, so we had to try it. The chef said she does an AP flour, olive oil, yeast, and water dough, refrigerated for 24hrs, and baked at 425f for 12 min. We tried the jerk chicken. It was obvious she put a lot of love in this pie, and the jerk was delicious. We give it 3 out of 5, but only as it missed the mark regarding AVPN standards. But all in all, a delicious slice. 🍕🍕🍕

Delizioso!

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09/27/2020

Make your next party your Wurst party!!! ; : ; ; ; ; ; ; ; ; ; ; ; ; ;

07/25/2020

We were in Baton Rouge so had to sample what everyone was telling us was the best pizza in town - Rocca Pizzeria. We had the Iverstine - salami, andouille, red onion, provolone, spicy chilis, and local honey. AMAZING! Executive Chef Cara Peterson was kind enough to give me a tour of the kitchen. She explained the maturation process (and trials and tribulations of getting consistency with local humidity and temp swings) of their sourdough, and today the oven was hitting ~750. This was simply delicious and so close to true Neapolitan that we give it a 5 out of 5 rating!!!🍕🍕🍕🍕🍕 @ Rocca Pizzeria

07/18/2020

Firing up the oven. Might as well use those lower temps while we creep up to 925 to make some Italian beef! Stay tuned for pics of the finished product!

07/16/2020

I challenge anyone to prove they have a fresher, more organic doe than us!!!!!

06/19/2020

Seems like just yesterday.....
👍❤️🍕🍕🍕 @ Naples, Italy

Address

PO Box 312070
New Braunfels, TX
78131

Website

http://Wurstpizza.com/

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