The Stoked guys want you to want...their pizza



Music buffs know Scott Riebling from Boston alt-rock outfit Letters to Cleo, but the bassist-turned-producer has been making pizza almost as long as he’s been making rounds on the local club circuit. These days, he can be found behind the wheel of Stoked Wood Fired Pizza Co., a new food truck he started with Toirm Miller (of defunct vegan cart Jack and the Bean Bowl).

“When I moved to Boston, I fell in love with the city—it’s my favorite city in the U.S.—but I couldn’t find pizza as good as where I grew up,” Riebling says.

“Scott’s been making pizza for 20-plus years, and I’ve been partaking in his pizza parties,” Miller adds. “We’re doing something different. It’s a little bit off the beaten path as far as traditional food trucks.”

That’s because their truck is equipped with a wood-burning oven. “I was on the Internet for at least three days just looking for trucks that could handle the weight capacity,” Riebling says. “It’s not much fun parking it, but driving it seems to be no problem.”

He and Miller are confident that any logistical challenges are worth it. “What we’re trying to do is provide a three-minute pizza that’s very different, texture-wise, than, say, your typical Papa Gino’s,” explains Riebling, who admits he’s dragged his family to Naples simply to try the pizza.

Papa Gino’s, this is not. Priced around $6-$9, the 10-inch personal pizzas are made with high-end ingredients like sea salt, imported Italian tomatoes and organic herbs. They also offer a vegan pie, as well as a soy-based, dairy-free mozzarella option. And they’ll be slinging that ’za till midnight Thursday through Saturday: Stoked is part of Mayor Walsh’s new late-night pilot program for food trucks, launching within days of the debut of the T’s late-night service.

“Pizza, college kids and late Friday nights is a pretty good combination,” Miller says. “I always thought that last call and everything closed down way too early, especially the T service. I think having it will get more people into the city, in the city later and will trigger more of the restaurants and business. It’s a long time coming.”

No arguments there. But we have one more question: Won’t it get unbearably hot in that truck in the summer?

“Worst case scenario, we’ll just have to come up with some creative outfits,” Riebling says with a laugh. “I’ll be out there in my Speedo, come August.”

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