来自佐治亚州亚特兰大的S＆J的木制披萨的奇妙移动派

[照片：Todd Brock这是给出的

"It's a lot better dealing with people when they're happy as opposed to when they're sick."

That simple premise prompted乔纳森·塞弗雷德（Jonathan Seyfred）and his wife Sarah to quit their gigs as ER nurses and start slinging pizzas for a living. But kickstarting a brick-and-mortar joint from scratch is no small endeavor—even for seasoned restaurateurs with deep pockets—so the concept of a mobile pizzeria was born. Now, four years later,S&J's Woodfired Pizzamay not be the easiest pie shop to find in Atlanta (though that's about to change), but what they're pulling out of their eye-catching little red trailer makes it well worth the extra effort.

The 6x12-foot trailer, outfitted with a 48-inchForno Bravo最重要的是烤箱，现在是镇上少数当地农民市场，节日和私人活动的中流tay柱。但是，将其从绘图板上和亚特兰大的街道上脱颖而出，这本身就是一段旅程。乔纳森（Jonathan）说，当全部开始时，该国只有大约15个人使用移动木烤的披萨烤箱，因此没有真正的蓝图。他帮助科罗拉多州的一家公司设计了预告片，在这座城市方面经历了一些允许的问题……then必须弄清楚如何简化披萨过程，以完全独立和100％的运输。

从拖车到达现场的那一刻，将烤箱达到750-800°F的烹饪温度，大约需要两个小时。但这是从冷烤箱开始的。Forno Bravo的厚墙像一个坏屁股的老板一样保持热量。事件后的第二天准备时间为一半，因为烤箱的内饰仍在400左右，甚至二十四小时后。

"Making pizza dough is a challenge," Jonathan tells me, "but making a pizza dough that can travel and sit outside all day is a whole 'nother beast." He and Sarah spent months perfecting their recipe (Sarah used to work at Mellow Mushroom and may have learned a thing or two there) that uses 00 flour from a North Carolina supplier, ice water, active dry yeast, and a multiple-day cold ferment at their rented kitchen space in Decatur.

Right now, S&J's hand-tossed dough is "the best it's been," Jonathan believes. And I concur, it's spectacular. Most of their pies sport gorgeous blistering around the cornicione and nice char underneath, with a chewy texture and slightly sour taste that seems to only highlight the mostly-local toppings that are added according to what's in season and available. The mozz comes from a farm near Athens, the meats are from河景农场在佐治亚州西北部Pine Street Marketin Avondale Estates...hell, the rosemary for their white pie is picked off a bush in Jonathan and Sarah's own yard.

S&J's typically offers a smallish roster of pies at any event, based on how much they can comfortably carry with them. (One day at a busy art festival necessitates hauling 400 dough balls, eating up a ton of cooler space.) That doesn't mean they're keeping it stupid-simple and boring-basic, though. Sure, they do a plain cheese. Yes, there's pepperoni for the kids. But theVeggieI sampled was dressed out with their San Marzano sauce, sun-dried tomatoes, Vidalia onions, and arugula.

I'm a die-hard carnivore, mind you, but this was outstanding pizza, with a smattering of carefully-chosen toppings applied in thoughtful proportion. A little arugula goes a long way, and Jonathan totally gets that, not letting too much bitterness distract from the other add-ons.

But the big conversation pie at this particular event was theApplicious: goat feta cheese, applewood smoked bacon, apple chunks, and a pesto swirl. It was a bright and unexpected mix of freshness and flavor that had more than one visitor coming back for seconds. Those kinds of unusual combos have become a calling card of sorts for S&J's. Honey, ricotta, and strawberry; coppa and asparagus, etc. Arguably their most popular pie is a summer favorite that includes bacon, jalapenos, and peaches.

The pies and pricing are somewhat customized for the event they're working, but if you find S&J's at a farmers' market or festival, you'll likely be paying $8-11 for a 10-inch personal pizza. That price point is certainly in line with a standard pizzeria, but the pop-up nature of what Sarah and Jonathan (and their small team of four others) do can add a level of complexity. The line can back up with folks waiting for their pie, so plan your nosh accordingly.

And of course, there's finding them to begin with. Like all mobile outfits, S&J use the interwebs and social media to let their fans know where they'll be when, and they try to keep their farmers' market rotation fairly regular, but they get called to do a lot of private parties and catered events that can have their 3,500-pound trailer all over the metro area, and occasionally, not where you thought they'd be.

但是不要担心，亚特兰大披萨猎人。（Slice Scoop Alert！）Jonathan告诉我，他和Sarah将在2014年初开放的实体位置上完成文书工作。双层烤箱，可以让他们做其他与之一起玩的菜肴。

S＆J的红色拖车将留在街上，但是，为那些不愿追踪它的人提供了一些稳固的馅饼。花时间这样做；你会很高兴的。请记住，与幸福的人打交道一直是目标。

关于作者：托德·布罗克（Todd Brock）过着亚特兰大郊区的全职自由作家的光彩夺目的生活。除了为AHT和比萨饼吃芝士汉堡的报酬外，他还写了1000多个小时的电视Building Chicken Coops for Dummies.When he grows up, he wants to be either the starting quarterback for the Dallas Cowboys or the drummer for The Gaslight Anthem. Or both.