Since you're tired of feeling superior to the people that serve you food,
stop going to Cold Stone and stuffing the tip jar why not track down Del Popolo, the newest mobile pizza venture from a guy who, after quitting a career as a pro baseball scout for the Royals to pursue a law degree, came to Oakland with zero 'za experience only to get a job at Pizzaiolo and later become a founding pie master at Flour + Water. Oh, and his new venture is a bobtail truck carrying a carved-out, 20ft-long shipping container with 1500lbs' worth of glass windows and a 2.5-ton pizza oven, all of which he designed himself (presumably using Play-Doh and... a lot of brownies), and an actual engineer made real (presumably with a computer and... a lot of brownies). To start, he'll serve up his take on a Margherita (tomato, fresh mozzarella, basil, extra virgin olive oil, sea salt) and a Cheese-rugula (fresh mozzarella, ricotta, grana padano, arugula), both made in a wood-fired brick oven capable of producing 72 pizzas an hour in a hole that's 5ft wide, and 6ft deep, meaning it'll be ready to bury your hunger. His inaugural 'za-making fete is taking place tomorrow at Bar Agricole -- so if pizza out of a monstrous glass trailer sounds like something you'd love, you Gotta Have It there.