Just two minutes. "That's all?" I ask. Michael Johnson assures me that, with a couple rotations, the pizza is done in only two minutes. The internal oven temperature is a sizzling 800+ degrees and the pizza crust is thin. It doesn't take more time than that.

I'm not sitting in restaurant waiting for my meal. Instead, it's lunchtime and I'm standing outside at the farmers market waiting for my pizza at a tent. This pizza may be served on a plate outside, but it rivals any in town.

For any Sacramentan living in midtown, there is often a debate over drinks - are you Masullo or Hot Italian?  Yes, there may be other places doing thin crust, Italian style, wood fired pizza, but those are the two main camps in town. The Pizza Company, rolling its oven around behind a pickup truck, is as good, or better, than either of those.  

Johnson has been pulling his oven around the Sacramento area for the last three years. His background includes graduating from the Culinary Institute of America 21 years ago (coincidentally with classmate Robert Masullo). Since that time he has worked in restaurants on the East Coast as well as in Napa and Sonoma. His history with pizza, though, is even older than that. Johnson started tossing pizza as a teenager, working in pizza parlors throughout high school and college.