Mobile food has become a leading trend recently and for San Francisco resident Jeff Krupman, pizza is the perfect on-the-go food.

Krupman, otherwise known as the Pizza Hacker, has made a business for himself the last two years with his mobile pizza business.

Informing his loyal customers via Twitter of his upcoming appearances, he is often found making and serving pizza on street corners, in parking lots and at special events all over San Francisco.

While Krupman has always liked pizza, he hasn’t always been in the business.

Originally moving to the Bay Area in 1994, he said he couldn’t find decent pizzas to eat. While working as a software product manager, he perfected the art of pizza making and started his own business.

“It sort of evolved,” he said. “I wanted to do pizza just on the weekends so I can do software during the week.”

He couldn’t find a restaurant space to update, so Krupman decided to bank on the growing popularity of mobile food.

While serving at the Sutton Cellars on August 28, one satisfied customer referred to Krupman’s pizza as the best pizza he’s ever had in San Francisco.

“[The response is] generally pretty favorable, but I think those who don’t like it don’t say anything,” Krupman laughed. “But I think it’s pretty well received.”

Krupman is known for making Naples-originated, Neapolitan style pizza and goes out of his way to get the finest ingredients for his pies.

He typically uses sauce made from fine quality, organic heirloom tomatoes. He also uses olive oil, herbs, Calabrian chilies and cheese that either comes from Italy or Los Angeles, among other fun and flavorful ingredients.

One thing that Krupman always likes to do is sprinkle some smoke salt onto the pie prior to any of the other ingredients to give it some extra flavor.

Krupman’s oven is perhaps equally as interesting as the pizzas he makes in it. It’s a Franken-Webber grill that has been converted to a “pizza forge” with the addition of a cement dome.

“The reason I made it the way I did was because I couldn’t make a permanent oven because I was renting an apartment at the time,” said Krupman. “So I had to come up with something sort of mobile.”

The oven can reach 938 degrees, so Krupman is able to cook each pizza for about a minute and a half to three minutes and is able to make and serve about 20 pizzas per hour.

When not making pizza, he works on the oven and plans to eventually commercialize it.

He hopes to eventually open a permanent restaurant and take his pizza outside the Bay Area to different parts of California and other states as well.

“All I need to do is [make] 60 pies a week to sustain myself,” Krupman said. “That is sort of an adventure I’m thinking about.”