You can find him in front of Silver Bluff Brewery or in front Duckworth Tires, but whatever you do, find him! This is Ciccio’s Pizzeria (chee-chee-oh’s) and he’s cranking a 900° brick oven in his 100 square foot food truck churning out some really tasty little pizza pies. Having studied under Italian Chef Paola Bugli (who called him Ciccio) Ciccio’s chef and owner opened his own food truck in 2023 and has created some really unique flavors.
His sourdough crust gets it flavor and incredible tenderness from a combination of using Double Zero flour and his superior mixing technique. Double zero is well known for giving Neapolitan pizza that light and airy, crispy chew. But there’s something really special about what Ciccio’s does. They use a spiral mixer where the bowl spins and the hook spins, so it compounds the amount of air that gets layered into the dough allowing a puffy and incredibly flavorful dough. His Gozney brick oven is imported from the UK and is top of the line. The combination of his 78% hydrated dough and an ambient oven temperature of 1000-1200° makes for the most perfectly textured pizza crust.
We caught up with him in front of Silver Bluff Brewery on a Wednesday night. We ordered a pepperoni and a Margherita. Sorry to go on and on about the crust, but it’s tenderness is really so light and pillowy and cravable, I can’t get it out of my mind. But the sauce is just the prefect amount with really good flavor and, unlike a lot of Neapolitan style pizzas, Ciccio’s does not skimp in ingredients. Instead of just using basil, as is traditional on a Margherita, he swirls a delicious pesto sauce over the pie which really takes it to the next level of flavor.
Follow Ciccio’s on social media to find out where he might be next.