Pizza to go & stay
“We don't sell run-of-the-mill pizza. It starts with the choice of ingredients and ends with the quality standards.”
Elvis Parić bakes pizza that already enjoys cult status in Amstetten. He sells up to 100 pizzas a day from his food truck “Elvis Pizzazz” – but that’s just the beginning. Preparations for his own restaurant are underway and ideas for the sedentary concept are bubbling away. However, the mobile kitchen remains an integral part of the concept.
Napoli flair from the oven
Elvis Parić has mastered pizza baking. He quickly removes the dough from the tin and presses it flat. For a good 24 hours, the dough has had time to take on its airy shape, and its taste is aromatic. Wheat flour type 00, water, salt, yeast and enough time – that's all you need for a successful pizza dough. With light pressure, he quickly shapes the ball into a slice, the basis for the fruity tomato sauce, which is joined a little later by fior di latte, gorgonzola, nduja and cranberries. “One of our bestsellers, the Nduja di Napoli, with a spicy Italian spreadable sausage”, says Parić as he heaves the finely topped pastry onto the silver scoop. The pizza is now baked at 460 degrees Celsius for two minutes, which is enough for the perfect result.
Pizzeria on wheels
Until now, “Elvis Pizzazz”, as the store is called, has probably been little different from an autentica pizzeria italiana. But Parić is still serving from a food truck at 43 Eggersdorferstraße in Amstetten – with the emphasis on “still”. The future focus is different, as marketer Daniel Schalhas knows: “After a short time, we realized that Elvis pizzas have more potential than event catering. However, until the restaurant is ready in late spring, we will continue to operate on a mobile basis.” There is an understandable reason for this: “Elvis Pizzazz” currently sells 70 to 100 pizzas a day, and even more at the weekend.
A good turnover, which is directly invested in the renovation of the restaurant, as they don't want to compromise on quality or the decor. Schalhas explains: “We were also in contact with the First Viennese Pizza Association to find out which high-temperature pizza oven would be best for us.” However, the mobile kitchen will not be completely abandoned; it will remain an integral part of the restaurant's offering and can be booked even after completion. A space has already been secured for some street food markets.
Find Amore at Pizza
The claim, mobile but also “sedentary”: nothing less than authentic Neapolitan pizza – in other words a thin base, crispy round and a generous topping made from high-quality ingredients. A slice of Naples in Amstetten, so to speak, and soon in the warm. Because winter is not the season for food trucks, and there have been a few challenges in the last year or so. “The pizza dough is difficult to handle when the temperature varies”, explains Parić, who has been working in the catering industry for 17 years. “However, we have already adapted the food truck so that a plexiglass panel protects it from excessive fluctuations. But space is still tight.” However, they don't want to be restricted elsewhere: in terms of creativity when it comes to the menu and future events in the restaurant. They are thinking about pizza with kicking techno beats. The people of Amstetten will also be able to enjoy speed date nights and Italian food – after all, the way to the heart is through the stomach.
A little closer to Italy with every sip
Not only the pizzas, but also the drinks menu should exude genuine Italian flair – and as a passionate bartender, Parić knows exactly how to achieve this. In addition to classics such as Negroni, Aperol Spritz and Limoncello Sour, refreshing original creations with Mediterranean flavors are also planned. A carefully curated selection of (inter)national wines and beers rounds off the offer. “Of course, popular evergreens such as a good gin and tonic or a mojito are also a must”, adds Schalhas. In any case, the bar will be an important part of the concept – whether for an aperitivo, a cozy drink and/or a relaxed evening with antipasti.
Amstetten's favorite
But all of this is still a dream of the future; it will open in a few months. Until then, Parić will be serving oven-fresh pizza from the pizza truck from the parking lot of the future location from Tuesday to Sunday – a resourceful solution while the restaurant is being renovated, which is already building up a reliable customer base and a reputation beyond the city limits. The reactions on Instagram show that this strategy is working well: Pizza fans diligently share what they post in their stories. There is also praise via private messages that Parić's pizza tastes better to a young customer than in Rome itself.
Our conclusion: food trucks as a sales driver, pizza as a perennial favorite
Pizza trucks have long been more than just a trend – they are a serious revenue generator. “Elvis Pizzazz” has found the right ingredients for sustainable success with a clever concept, quality and authenticity. While the food truck has laid the foundations in Amstetten, the journey continues for Elvis Parić and his team: the future restaurant will expand the range, but the mobile kitchen will remain an integral part. Because whether on wheels or in your own restaurant – good pizza is always good. Which is why it's time to say buon appetito, because the Nduja di Napoli pizza is getting cold!
© Daniel Schalhas
