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Food Truck Friday: The Brick Oven Bus

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  Published in Food and Wine on Friday, October 10th 2025 at 13:14 GMT by KSTP-TV
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Minnesota’s “Brick Oven Bus” Takes Food‑Truck Friday by Storm

On a sunny Saturday morning in the Twin Cities, the buzz of a bustling street fair was amplified by a very different kind of “truck.” The Brick Oven Bus, a repurposed school bus that now roars with the scent of freshly baked pizza, was the star of KSTP’s “Food Truck Friday” segment. The one‑hour segment, part of the station’s “Minnesota Live” series, takes viewers on a culinary tour of the state’s most inventive street‑food offerings—and this week’s highlight is a culinary juggernaut that’s turning the classic brick‑oven into a mobile, mobile‑bricks‑on‑the‑go experience.

From School Bus to Street‑Food Superstar

The host, KSTP reporter Jamie Lee, introduced the Brick Oven Bus as the brainchild of entrepreneur and culinary tinkerer Maya Patel, who bought the bus in 2018 while working as a graphic designer in Minneapolis. “I loved pizza, and I loved the idea of turning a bus into a pizza oven,” Patel explains. “When the bus was decommissioned, I saw an opportunity to combine two of my passions—pizza and mobility.”

Patel’s first step was to strip out the bus’s interior and re‑engineer the space. The bus’s front was gutted to make room for a custom, 5‑foot‑diameter brick oven that was built in a local workshop. The oven sits on a gas burner, which can be tuned for the high heat required for Neapolitan‑style dough. “It can reach 800°F,” Patel says, “and it’s efficient enough that we can keep the whole thing on the go.”

A quick look at the bus’s exterior reveals a bright, hand‑painted mural that spells out “Pizza on Wheels.” The bus’s rear is fitted with a prep station that includes a countertop, a pizza cutter, a cutting board, and a small, industrial‑grade pizza peel. When the bus is parked, the operator can slide the oven forward to the open front and bake a pizza in under 12 minutes.

What’s on the Menu?

The Brick Oven Bus specializes in classic Neapolitan pizza, but the menu is diverse. “We do a ‘Margherita,’ a ‘Pepperoni and Sausage,’ and we’re experimenting with a “Mushroom Truffle” pizza that’s a local favorite,” Patel says. The pizzas are baked on high‑quality, imported Italian dough and topped with fresh mozzarella, San Marzano tomatoes, basil, and a drizzle of extra‑virgin olive oil.

Beyond pizza, the bus offers sides such as garlic knots, bruschetta, and a signature “Pizza Salad” with mixed greens, cherry tomatoes, and shaved parmesan. For dessert, the bus has “Fried Cannoli” that are deep‑fried dough filled with sweetened ricotta. All the food is made on site, which allows the crew to keep the ingredients fresh and the menu open to seasonal variation.

Food‑Truck Friday and the Community

The Brick Oven Bus was featured on KSTP’s “Food‑Truck Friday” series as part of a larger celebration of Minneapolis’ street‑food culture. The segment included a walk‑through of the bus’s interior and a cooking demo that showcased how quickly a pizza can be made in the bus’s oven. The station’s anchor, Tom Reynolds, highlighted the bus’s role as a community gathering spot, noting that it frequently parks in front of local parks, parks in front of farmer’s markets, and even at community events such as the annual “Taste of the Twin Cities” festival.

Patel said the bus has become more than a business: “It’s a way to bring people together. When I see families coming in for a slice, or when local artists and musicians set up a stage outside, I feel like I’m contributing to something bigger than just pizza.”

The segment also included a short interview with a local food‑blogger who described the Brick Oven Bus as “a moving slice of pizza heaven” and recommended that viewers follow the bus on Instagram and Facebook to catch its weekly schedule. A link to the bus’s Instagram profile was included in the article, as well as a link to the official “Food‑Truck Friday” event page on the KSTP website where viewers can find the bus’s next location.

A Look Ahead

Looking forward, Patel is already planning to expand the Brick Oven Bus’s menu. “We’re going to test out a new “Sicilian” pizza that’s thicker and heartier, and we’re adding a line of vegan toppings for those who prefer a plant‑based option.” She also hinted at a potential partnership with local breweries for a pizza‑and‑beer pairing event.

The segment wrapped up with a quick “how‑to” guide for aspiring food‑truck operators. Patel emphasized the importance of local sourcing, sustainability, and community involvement. “If you want to make a difference, you have to put your heart into it,” she said.

Why It Matters

The Brick Oven Bus isn’t just another food truck; it’s a testament to Minnesota’s thriving, creative culinary scene. Its blend of mobility, high‑quality ingredients, and community focus make it a model for future street‑food ventures. By turning a discarded school bus into a brick‑oven pizza machine, Maya Patel has re‑imagined the way people experience food on the move—one slice at a time.