Papa Dave’s Pizza Wagon
Blanding, Utah, 84511
Facebook Page:
https://www.facebook.com/Papa-Daves-Pizza-Wagon-779358992173467)
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| David Ludwig, Owner and Operator |
Admittedly, I am a pizza
snob; born and raised in Brooklyn, NY, in an Italian neighborhood, I know great
pizza…not good, great. I enjoy Chicago
style every now and then, but New York pizza is the ultimate for real pizza
lovers. Imagine the culture shock I went
through, moving to Utah, and finding out; well, what is this stuff they’re
calling pizza? Now, I understand if you
were raised on this type, had never been out of the state, or if you had, never
tried pizza elsewhere; then you wouldn’t know different, right? I did warn you that I am a pizza snob.
Making it at home was my
only choice, until now; a food wagon showed up in Blanding, November 2015,
serving fresh made pizza from a wood burning oven. Papa
Dave’s Pizza Wagon is owned and operated by David Ludwig; teacher of
pre-engineering and digital media at San Juan High School. I asked Dave, “Why the wood burning oven?”,
and his answer was plain and simple, “I saw it and wanted one.” His story is
one of inspiration to any who have a dream and intend on making it happen. Here it is in his own words, “I'd always
wanted to be involved in the food industry, but I was too young, poor or scared
to try anything. I had basically given
up on any restaurant dreams until the Food Trucker movement caught my attention.
The idea of a bare-bones, minimalistic food service on wheels was too fun and
crazy to ignore. I felt like it was something that I could handle, something
that I could build myself.”
Each step of the process
was a learning experience for Dave, from welding to masonry; he converted an
old camper trailer into the food wagon itself.
He consulted with local building contractors and suppliers about the
construction of the oven; scoured classifieds for restaurant equipment, and
played with many a recipe. Trial and
error were the rule for the pizza making – creating the dough and finding the
correct thickness; placement within the oven to bake thoroughly without burning;
what ingredients worked as toppings.
Then came the choice of wood to be used; which burned to the proper
temperature (900 degrees) and had a longer mainstay; which woods didn’t place a
scent or taste into the dough. Dave was
very proud to say that he purchased a brand new chain saw and cuts his own
wood; currently he is playing with fruit woods.
Ingredient wise, he buys local only and primarily from Blue Mountain
Meats in Monticello; he knows he’s getting quality products there. He makes his own dough; and I can tell you,
for a fact, that David Ludwig loves what he does, and puts that love into his
food.
So, let’s get to this
pizza made with love; by the ordering window are the menus with descriptions of
each type of pizza offered. Dave first
rolls out the dough mound, then works it out by hand to the size required. Transferring it to the toppings station, oil
is brushed along the edges; sauce (red or white) is spread out, then the cheese
and other ingredients as needed. The
pizza is then placed into the 900 degree, wood burning oven; moved from place
to place, during the 10 to 15 minute cooking time, to make sure the crust is
perfectly browned and crispy; and that the cheese is melted and toppings
hot.
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| Customers Enjoying the Show. |
The taste is incredible;
thin crust, toppings just right for each piece; the edge crust is baked all the
way through; definitely not like the doughy mess found in too thick crusts not
properly baked. Ah, but here’s the real
test, the cold pizza test; Dave’s pizza passed with flying colors, just as
delicious cold as it was hot. Wait,
there’s more; he also has a dessert pizza with a choice of raspberry, strawberry,
blueberry or apple plus brown sugar and a cream cheese topping. Close your eyes while eating a piece of this,
and you can actually imagine you’re eating real cheesecake; how awesome it
that!?!
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| Menus |
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| Triple Cheese |
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| Pizza Supreme |
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| Hawaiian Chicken Bacon |
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| Dessert Pizza - Raspberry, Brown Sugar, Cream Cheese Topping |
How to find Papa Dave’s
Pizza Wagon? On Facebook (https://www.facebook.com/Papa-Daves-Pizza-Wagon-779358992173467), Like the page and make sure to click on “Get
Notifications of Status Posts”. Usually
the wagon is located at the 4-way stop in Blanding; Friday and Saturday nights
from 4pm to 9pm (ish); but check Facebook for updates. Dave does catering also, so if you have a
special event, message him, and he will work out all the details with you.
We purchased three pizzas
and a dessert pizza for a most wonderful family fun night with our friends,
Richard Watkins and his daughter, Amy.
Richard told stories of the area as we put together a multi-piece
puzzle…no phones, no television…just friendship, love and fun. Think about doing this with your own family
and friends; it’s good for the mind, body and soul; and don’t forget to buy
from Papa Dave’s!!!
Mary Cokenour
Each step of the process
was a learning experience for Dave, from welding to masonry; he converted an
old camper trailer into the food wagon itself.
He consulted with local building contractors and suppliers about the
construction of the oven; scoured classifieds for restaurant equipment, and
played with many a recipe. Trial and
error were the rule for the pizza making – creating the dough and finding the
correct thickness; placement within the oven to bake thoroughly without burning;
what ingredients worked as toppings.
Then came the choice of wood to be used; which burned to the proper
temperature (900 degrees) and had a longer mainstay; which woods didn’t place a
scent or taste into the dough. Dave was
very proud to say that he purchased a brand new chain saw and cuts his own
wood; currently he is playing with fruit woods.
Ingredient wise, he buys local only and primarily from Blue Mountain
Meats in Monticello; he knows he’s getting quality products there. He makes his own dough; and I can tell you,
for a fact, that David Ludwig loves what he does, and puts that love into his
food.
