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The Truck: Tuscan Stone Pizza , found every day from 11 a.m. to 8 p.m. at the corner of Bellevue Way Northeast and Main Street.


Tuscan Stone Pizza Is Far, Far Away From Italy, But Decent Enough For Bellevue

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The Truck: Tuscan Stone Pizza, found every day from 11 a.m. to 8 p.m. at the corner of Bellevue Way Northeast and Main Street. 425-440-9189.

The Fare: Pizza.

The Stop: Before David and Jeff Meyers opened Tuscan Stone Pizza -- and the catering business that came before the truck -- they were competitive barbecuers. And we're not talking about competition that comes from sibling rivalry. These guys traveled to different competitions around the Pacific Northwest, perfecting their sauces and bringing home ribbons and trophies.

Last fall, the Meyer brothers traded in their barbies for a stone, wood-fired oven.

Why'd the brothers open a pizza joint in an area rife with restaurants like Serious Pie, Delancey's, and even the fast food-esque M.O.D. when they're already fluent in barbecue? David said county laws on cooking meat in trucks made the duo think twice. And that they had a buddy who took "classes in wood firing pizza" in Naples and shared some cooking intel.

There is some Italia speckled into the menu, although for Tuscan Stone Pizza, authenticity doesn't seem like a priority. The menu is divided in half with "Italian"- and "American"- style pies, like margherita, meat lover's, and garlic vegetarian. Nothing fancy, nothing outrageously unique.

It's the massive, overwhelming oven that makes these pizzas special -- at least, that's what David Meyer believes. He said that most other ovens at pizza places are electric or gas powered.

"If you look inside our oven, you'll see a camp fire," said Meyer.

The dude wasn't lying: The inside of the oven does look like a camp fire, with its logs of apple wood red hot and sparking embers.

To Meyer's credit, this oven -- that was decorated by a guy who did work for Disney, and that was also made from a bunch of different materials, like Brazilian stone -- can cook up a decent pizza in two minutes.

The aforementioned garlic vegetarian pie is drizzled with olive oil and garlic and topped with roma tomatoes, artichoke hearts, fresh mozzarella, red onion, fresh basil, and black olives. Eating this pie doesn't exactly conjure up feelings of sitting in a Tuscan city, but the fresh vegetables and light flavors are at least enjoyable. It's the consume-this-in-good-conscience-because-I'm-on-a-sort-of-diet pizza.

On the other end of the spectrum, the meat lover's pizza is exactly what it seems: for meat lovers. Smoked pepperoni, classic pepperoni, Italian sausage, bacon, onion, and cheese weigh this pie down, offering up a heartier option.

Tuscan Stone Pizza is a pretty straightforward truck: roll up to it, place an order, leave five minutes later with a made-to-order pie in hand. It's nothing mind blowing, nothing too memorable, nothing to return to -- but, ah, it still somehow hits the spot.

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