Food

Proud of dough!  Stone kiln pizza kitchen car 生地が自慢! 石窯ピッツァのキッチンカー

青森では珍しく本格的なナポリピッツァのキッチンカーがある。オーナーは、深浦町に住む佐々木優子さん。

2008年、秋田県能代市から移住してきた。能代市と深浦町は距離的にも近く、深浦町にキャンプに来ているうちに、すっかり深浦町の海と自然のロケーションに魅了され、移住した。
住環境には、満足していたが、好きなピザには満足できなかった。というのも、地元の店では、ナポリピザと書かれていていても、パンのようなピザばかり。

There is an authentic Neapolitan pizza kitchen car, which is rare in Aomori.
The owner is known as Yuko Sasaki who lives in Fukaura Town.
In 2008, she moved here from Noshiro City, Akita Prefecture.

Distance between Noshiro city and Fukaura town are quite close in distance. One day, while she was camping in Fukaura Town, she was completely fascinated by the location of Fukaura Town’s sea and nature and moved to the area.

She was happy with her living environment but not quite satisfied with her favourite pizza.
Because, even though it is written Neapolitan pizza at a nearby store menu, it actually tasted more like common bread than pizza.

本物は、生地を焼いたフチを見ればわかるそうで、ピッツァ生地のふちが焼けて膨らんでいるのが特徴。

ナポリピザの神髄は、ピッツァ生地自体を味わうシンプルさで、普通売られている具だくさんのピザとは違う。佐々木さんは、地元でも本物のナポリピッツァを食べられる場所を作ろうと、一念発起。
東京に2年間修行に行った。ナポリピッツァの専門店のドアを叩いた。

It seems that the real thing (genuine article) can be seen by looking at the edge of the baked dough, and the characteristic is that the edge of the pizza dough is baked and swelled.
The essence of Neapolitan pizza is the simplicity of tasting the pizza dough itself, but at the same time distinguishable from the pizzas that are usually sold.

Ms. Sasaki made an effort to (started) create a place where you can eat real Neapolitan pizza locally.
She went to Tokyo for two years to learn how to make pizza.
She knocked on the door of Naples Pizza. A door to success.

飲食店の経験もなく、年齢も年齢だったので、なかなか雇ってはもらえなかったが、踏ん張って、雇ってもらえた。
初めはフロアー係から、厨房での仕込みや調理、1年過ぎるころには、ピッツァ作りをされてもらえるようになった。

ランチ終了からディナー開店準備までの1時間半の休み時間、店が終わった夜から、電車の始発までの朝5時までの時間、泊りがけで、ピザ作りを練習した。

窯と薪はお店が提供してくれたが、生地の粉代等は自分持ち。1日に20~30枚ほど焼いた。
トッピングやピッツァソースにお金を掛けられないので、トッピングはチーズの代わりにこんにゃくで、ソースは味噌で代用して、何度も同じ具材を使い回して、練習を重ねた。

She had no experience in the restaurant business and her age is quite elderly to work as a restaurant staff. But she was persistent in her own thoughts and finally after searching so hard she got hired.

It started as a hall staff, and then became one of the kitchen staff.
She was entrusted with making pizza a year later.She practiced making pizza about an hour and a half rest time from the end of lunch to the preparation for opening the dinner and also after the store close at night until 5am where the first train starts transporting.

Baked about 20 to 30 sheets a day.The kiln and firewood were provided by the shop, but she had to paid for her own used of the dough flour by herself.

She repeatedly used the same materials and practiced repeatedly.
Because couldn’t spend money on toppings and pizza sauce hence, konjac is used as topping instead of cheese, and miso is used as sauce.

そして、予定通り、2年間で帰ってきた。2017年 キッチンカー NAPOLI Pizza NAPOURAをオープンさせた。
メディアでも取り上げられ、右肩上がりに売り上げは伸び、顧客もつき、イベントの出店依頼も来た.

忙しく、仕込みは帰ってからという日々が続いた。前日に生地を発酵させ、寝かせ、60枚ほどをストックする。
因みに、チーズと粉とソースはイタリア産。
トッピングは、青森産を出来るだけ取り入れようと思っている。

And, as planned, she came back after two years.
In 2017, she opened the kitchen car “NAPOLI Pizza NAPOURA”.

It was featured in the media, and sales increased steadily with regular customers and eventually received an invitation to set up an event.
It is so busy, preparation continues until late at night after returning home.
About 60 pieces dough is fermented the day before and leaving it to rest as stock for tomorrow.
By the way, cheese, flour and sauce are imported Italy.
She tried to use Aomori original toppings as much as possible.

深浦ペスカトーレは、深浦町のヤリイカを使い、ビーフシチューピッツァは、地元のレストランのビーフシチューを使っている。それと、燃料の薪も深浦の楢(ナラ)の樹。薪窯は、400度から450度にもなり、高温で短時間で焼き上げることが出来る。

Fukaura Pescatore is topped with squid from Fukaura Town and Beef Stew Pizza uses beef stew from a local restaurant.
Firewood used is also Nara tree of Fukaura Town.
The wood-fired kiln can reach up to 400~450 degrees and can baked at high temperature in a short time.

順調満帆に過ぎたが、今年、新型コロナウィルスですべての出店が出来なくなり、売り上げはダウン。「また、一からの出直しになった。それでも、美味しいと言って、待っているお客さんがいるから、頑張れる。」と言う。

今後の夢は、もっと大き窯を積んだ大きな車にすること。一度に2枚焼けると待ち時間を短くでき、早くお客さんに渡すことが出来るから。

“表面はパリッと中はもっちり”と小気味よく、じっくり粘り強く取り組む、ナポリピッツァのような人でした。

The sailing was smooth, but sales are declining due to the inability to sell due to the covid-19.
“Also, it has start from scratch. Still, I always do my best because there are customers waiting and to hear them saying that it is delicious.” she says.

Her dream is to build a big car with a larger kiln.
If you bake two at a time, you can shorten the waiting time and hand it to the customer sooner.
She worked diligently and tenaciously. She was a person like a Neapolitan pizza “a crispy surface but firm in the inside”.

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