Armed with the knowledge that Pizza Amore, Western New York’s only wood-fired pizza trailer, would be perched just outside the First Niagara Center Wednesday, Kat, S.J. and Ben T. swung over to sample the fare.

The pizza-making process is worth watching, as one Perri family member molds the “personal pan”-style dough and adds the toppings, while another wields the long pizza shovel to add and remove the pizza from the oven, which nears 800 degrees. The oven is cleaned with different tools (see photo below)—seemingly after each group of four to five pizzas is completed—but the cooking time is no more than five minutes.

There’s a solid array of menu choices, too, as cheese and pepperoni pizzas run for $5.50, while specialty options like margherita, white pizza, Buffalo chicken, ricotta and spinach, and artichoke, ricotta and spinach all cost $6.50. Each pizza comes with a drink, too—cans of Pepsi products and bottled water are the primary options. Frank’s Hot Sauce, crushed red pepper flakes and parmesan cheese are all available to dress the mini-pizzas after you’re served by Diana Perri, the co-owner of the trailer.

As for the pizza itself, co-owner Dave Perri was spot-on when he said that the crust was different than that of a typical chain pizza restaurant. The low-gluten flour in the crust makes it light and airy rather than dense, a softer, only slightly thicker version of the New York-style.

In fact, the experience is contrary to Buffalo’s insistence on excess cheese and surplus sauce—you can actually fold a slice in half without a messy debacle on your lap, and there’s not a ton of grease either.

(Cheese and pepperoni pizza from Pizza Amore, $5.50)

(Artichoke, ricotta and spinach pizza from Pizza Amore, $6.50)

The pizzas are roughly seven inches in diameter and cut into four pieces. According to my count, Pizza Amore will return to the same spot downtown on May 2.

(Go here for our full profile on Pizza Amore.)