https://www.instagram.com/p/BZ1bWiyjc6n/?taken-by=pizza_jew
As the pizza pics hit Michael Fitzick’s Instagram feed (@pizza_jew), the stomach growls grow louder and the search for the spontaneous pop-up pizza sessions ensues. The photos of the cheese-laden, fresh Jersey tomato-topped pies are so good, you can practically taste the finished product.
These pizzas look so spectacular, in fact, that PA Eats simply had to find out more about the new arrival on the Jersey Shore pizza scene, Michael Fitzick.
PA Eats: How did the pop-up pizzeria idea arise, and why did you decide to pursue a mobile pizzeria business?
Michael Fitzick: The idea for a pop-up pizzeria came to me completely organically. At the time of conception, I was really interested in private supper clubs and small pop-up restaurants. I had seen them throughout New York City and New Jersey, and they really interested me. I loved the exclusivity and speakeasy-esque qualities, as well as the open hours of operation and simplicity. It seemed so viable.
After a little research, I came across a couple of small pizzerias starting to open up in the UK labeled as pop-up pizzerias featuring a mobile pizza unit known as the Roccbox, and then my curiosity was piqued. Popping up in secret locations, exclusive secret menu items, collaborating with locals … why not a pop-up pizzeria? The oven was sent that day.
What’s the full name of your pop-up pizzeria?
Right now, the pizzeria has no base of operation and is essentially nameless (harking to the speakeasies of the 1920s). After demand for more accessibility to times, dates and locations, I created a Facebook page titled Pop Up Pizzeria. It was kind of a broad stroke title, making it easy for people to find me. I use my Instagram account, @pizza_jew, to feature my pizzas, and also give insight into special pop-ups and events as well as updates on future projects.
Where does your pizzeria pop up?
I only pop up in secret locations unbeknownst to most of the general public. It is essentially a lot of family and friends and lucky pizza enthusiasts that get together to eat good food and socialize. My pizzas are, in essence, a medium that binds my close network of friends and family. If you try really hard and search high and low, you may just come across me in some back alley in Margate slinging pizzas (seriously!).
How did you get started in the culinary industry, and have pizza creations always been a part of it?
I have been cooking my whole life, but it wasn’t until I landed a delivery job at Manco and Manco (formerly Mack and Manco) around 2008 that I started to be interested solely in pizza. I first began delivering, then eventually making pizza there before completely transferring over to full-time pie man. After that, I was making pizza on and off for a couple of years, until I began thinking seriously about going on the road with the pizzeria.
How do you create these pizza pies on the go?
It’s not easy! I have no mixer or quality scale, so the process is mostly by feel! The entire process is from scratch and by hand. Factoring in ambient temperatures, moisture levels and humidity, I will let the dough ferment for a minimum of 24 hours before cooking the pies at over 900 degrees Fahrenheit for 2 minutes, not unlike the pizzerias in Naples, Italy.
Trying to find hardware to supplement a mobile pizzeria is hard, as well. Everything within my mobile pizza unit is unique and pretty much designed only for what it does. Keeping in mind this is essentially a small mobile restaurant, there is a lot of heavy lifting and legwork involved. Not for the lazy!
What types of pizzas do you offer, and which tend to be the most popular with pizza lovers?
All of my main ingredients hail from Italy: flour, yeast, tomato sauce, mozzarella and olive oil are all sourced from specific regions which specialize in each specific ingredient. The classic Margherita with San Marzano tomatoes, fior di latte, Sicilian sea salt, olive oil and Parmigiano Reggiano is a definite go-to for most people.
When I feature a secret menu item or specialty pizza like pork roll, sausage pate and eggs or BLT and smoked gouda, they normally sell out immediately! One of my personal favorites, which is becoming very popular, is my pepperoni and pecorino romano special, which is a cool Neapolitan/American fusion in the form of pizza.
How can we find out where you’ll be popping up next?
Keep your eye on the social media horizon. As of now, my wife is nine months pregnant and we are waiting on our first daughter! Only after she is born, healthy, settled, safe and sound will I begin a new pizza project involving bricks and mortar up north.
So a permanent restaurant is the future of your business?
As of right now, I am in collaboration with Molino Dallagiovanna flour and Antico Casale Italian products (my Italian food suppliers and friends) to begin work on a permanent spot in North Jersey, including an Italian wood-fired oven and passion for good authentic food. Details are limited now, but keep a lookout for my passion for pizza to be actualized into a tangible brick-and-mortar restaurant. I couldn’t be more excited and nervous about everything (the baby and the pizza!).
Want to increase your chances of attending one of Michael’s future pizza pop-ups and seeing what you can be enjoying while you’re there? Follow him on Instagram and like his Facebook page to stay in the loop and find out where he’ll be creating his pizza pies in the near future.
- Photos: Michael Fitzick
One Comment