For his mobile version of Marco's, Dym wanted an authentic Neapolitan pizza oven to continue his commitment to real Italian pies, so he ended up importing an oven from Italy and driving it from Florida all the way back to Denver.
So at 2 p.m. tomorrow, Dym says he'll be "keeping it simple" and baking up margherita and salami pizzas at Wit's End, while the taproom will be pouring such refreshing standbys as the summery Jean Claude Van Blond. Wit's End founder Scott Witsoe will also be bringing back the beloved Wilford, an oatmeal IPA.
And both Witscoe and Dym will be on hand to discuss the importance of great ingredients and how they influence the subtle arts of both brewing and pizza-making.
"Marco's was looking for breweries to partner with," explains Witscoe, to "celebrate great beer and great pizza." And in demonstrating and discussing their craft, he adds, "we're letting people get closer to the products they consume."
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For William Carlson, who runs the craft beer blog BrewTrek and is presenting Saturday's event, Marco's approach to food seems a natural fit with Witscoe's one-barrel-at-a-time approach to beer. Wit's End "is at the forefront of what we're going to see a lot, which is small, neighborhood beer," he says.
And in a food truck-obsessed town, Marco's sexy new oven-on-wheels should fit right in. "I think it'll be well received," Dym says with a chuckle.
To see photos of the oven's journey from Florida, visit the Marco's Coal Fired Pizzeria Facebook page.