Thanks to a news blurb on Eater a while back, we read about a new food truck specializing in Neapolitan Pizzas called Vivace. Initially, we didn’t think much of it: After all, we’ve seen so many food trucks come and go, and there’ve been “Pizza food trucks” in the past.
However, this one was opened by Chef-Owner Erik Vose, who worked at Sotto, and his food truck supposedly had a real wood-burning oven(!). We were curious. 
The first you notice about this “food truck,” is that it’s nothing like the standard food trucks you see (the ubiquitous, converted lonchera trucks). Instead, it seems Erik Vose has converted a huge shipping container that’s 2 stories tall(!) 
, with a real wood-burning oven, and slapped it onto a larger truck (like a mini-Mack Truck). Wow.
You can see the order taker on the first floor, and Chef Vose on the 2nd floor slinging pies.
This looked like it had potential. We couldn’t wait! They only offered 2 types of Pizzas, so we ordered both.
Margherita Pizza (Tomato Sauce, Mozzarella, Basil):
As soon as it arrived, it reminded us of Sotto’s pies. The same leopard spotting on the crust, the same thin crust, Neapolitan-style Pizzas.
Taking a bite, this is the thin bottom, chewy (in a good way) type of pie, with no crispness or crunch if you were looking for that. It has a slightly wet / soggy middle, but not extreme like some of Steve Sampson’s earlier pies.
The Tomato Sauce and Mozzarella and Basil classic combination along with a flavorful crust was excellent!
And this was coming out of a “food truck” no less. Impressive.
Sausage & Olive Pizza (Olive Oil, Fennel Sausage, Mozzarella, Olives):
This one was slightly charred up on spots (heavily), but I chalk it up to them being slammed at lunch (with multiple orders coming in at once).
The Fennel Sausage was delicious! The Olives were an interesting topping, as you got that briny saltiness with Olives + the saltiness of Sausage, but the Fennel made it fragrant enough to stand out a bit.
It needed some other flavor profile to make it stand out more, but it was still pretty tasty.
Like the Margherita, it had a wet middle, and was the thin, soft chew type of crust, but nicely seasoned. I’ll leave it up to @lapizzamaven @PorkyBelly and other Pizza lovers to chime in and compare.
Their 2 pies ran $12 for the Margherita and $14 for the Sausage & Olive.
Vivace Pizza is still just starting out, but seeing an actual mobile food truck with a full-on wood-burning oven churning out real Neapolitan Pizzas that tasted pretty much just like Sotto is a welcome addition to the lunch / dining landscape. It won’t make you forget about DeSano (still our favorite) nor Settebello, but if I saw this truck in my area, I’d gladly stop by again. Here’s to hoping they add more variety to the menu and continue to improve their already solid pies.
Vivace Pizza LA
Check their website for latest locations:
The soft, tender chew in the crust, and with a good inherent flavor, made it more enjoyable than a Settebello Margherita (but Settebello wins out on far more flavor options / different pies, and Salads and Starters).
