Pizza Time!

Chuck Baldee from Baldee's Pizza has invited our group to try out his vegan and vegetarian pizzas. Chuck writes "I make a NY-Style thin crust pizza with a spicy/sweet sauce patterned after a 50-year old family recipe. The sauce is made with Marsala Red Wine, fresh garlic, oregano & 10 other ingredients. The dough is made with Extra Virgin Olive Oil. Everything is done from scratch right on the truck! I need vegetarian & vegan appetites who would like to help me gather opinions on my Simple Cheese, Garden Veggie Deluxe, and Vegan Harvest varieties of pizza by-the-slice ($5) & whole pie ($25). " Let's go support a local business invested in promoting vegan and vegetarian menu options! Bring the family and let's have fun! This is an outdoor dining venue, so this event is based on weather permitting.

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  • Jan H.

    Great fun. Had to leave early so missed visiting the others. Glad everyone had a great time.

    April 18

  • Jan H.

    So nice to meet Chef Chuck Baldee and view his Pizza Mobile. The Vegan pizza slice was tasty and it was enjoyable to have the different flavors to savor. Glad so many attended. Love and Gratitude.

    1 · April 18

  • Jonathan C.

    This was just fine.

    1 · April 17

  • Leslie S.

    It was great hanging out with everyone in an outdoor casual setting while eating wonderful vegan and vegetarian pizzas! Thanks to Chuck Baldee for hosting this event! Plan on similar events in the future!

    1 · April 17

  • Polly L.

    Everything was wonderful! Thanks everyone for meeting up, organizing it, and Chuck for working so much to please us!!!

    2 · April 17

  • Jubin G.

    The pizzas were just awesome!!! They are definitely better than the commercial and branded ones. There is magic in the sauce that Chuck has mastered. Whenever I think of eating pizza, it will be at Chuck's place. Cheers.

    Jubin.

    3 · April 17

    • Chuck B.

      You're a ROCK STAR Jubin! Thank you for your kind words.

      April 17

  • Chuck B.

    I would like to extend my most humble gratitude to The Vegan & Vegetarian Club of The Ozarks for coming out tonight. I met some wonderful people and enjoyed serving you.

    2 · April 17

  • Leslie S.

    Chuck has some more vegan pizzas cooking! It's not too late to join us!

    April 17

  • Leslie S.

    There's about a 50 percent chance that it may rain tonight during our Pizza Time. I'm still willing to go for it! I've been hungry for Chuck's pizza ever since this was posted! If worse comes to worse, we can get the pizza and eat it in our cars or take it home. Bill and I plan on getting there around 5:30 but Chuck will be able to start serving at 5:00 in case anyone wants to go earlier. Looking forward to this!

    2 · April 17

    • Chuck B.

      Wanna see how many vegan & vegetarians we can cram into a pizza truck? We should call Guiness

      1 · April 17

  • Stephanie

    How long will the group be there? I work until 6:30 on Thursdays, so I wouldn't be able to get there until somewhere around 6:45.

    1 · March 27

    • Maranda

      I probably won't be able to be there until right at 7. Is that okay?

      1 · April 17

    • Jubin G.

      Maranda: We will request Chuck to be available till 7.30. I am sure he will oblige.

      1 · April 17

  • Jubin G.

    Hi Chuck. 2-3 of my friends might be joining. They will each have 1 slice each of vegan harvest and garden veggie deluxe. Thank you.

    Happy logistics management. :).

    I have updated the number for me and my friends.

    1 · April 17

  • Mark

    My car is in the shop and it looks like they might not have it done in time. I might not make it, just so you know Chuck.

    1 · April 16

    • Jonathan C.

      Mark, call me if you need a ride. [masked]

      3 · April 16

    • Mark

      Thanks Jonathan, I'll take you up on that. I'll give you a call later, but I live at 751 S Troy Ave.

      1 · April 17

  • David L.

    Chuck - I stopped by today at lunch. My wife Polly (who already signed up) will be there with me, and we will have 2 friends. We will all want Vegan pizza. You can decide size - we could take whole pie, or pie plus a slice or two. See you tonight around 6:00.

    2 · April 17

  • Jan H.

    I am coming for a slice of the pie. Thanks for the organizing of this vegan/vegetarian pie time. Love and Gratitude.

    2 · April 17

  • Jubin G.

    Thanks Chuck and all members for the efforts. I will have 1 slice each of vegan harvest and garden veggie deluxe. Thank you.

    2 · April 16

  • Jonathan C.

    Forecast is 60% for showers tomorrow night from 6-8pm. I for one will not be intimidated since I can wear my brand-new poncho. Yay poncho!

    1 · April 16

    • Chuck B.

      Your attitude is endearing! Thanks for letting me know the forecast.

      April 16

  • Chuck B.

    Hi everyone! Its ON for Thursday Night!! Please comment on this post and let me know if you like THE VEGAN HARVEST, GARDEN VEGGIE DELUXE OR BOTH so I can plan to make enough of the right pizza for everyone. Remember: 5-7pm THURSDAY NIGHT however I'm staying open a little later for folks trying to make it. PKEASE COMMENT AND LET ME KNOW YOU'RE COMING !!

    1 · April 14

    • Kacey E.

      Did I miss the additional info on the Garden Veggie Deluxe? I referred to your FB page, but I'm curious if it would be cheese-less or if that could be an option? Also, "The Spinach Alfredo" sounds awesome without the cheese too :)

      1 · April 16

    • Chuck B.

      Hiya Kacey : for this initial meeting there are three menu options: The Simple Cheese, The Garden Veggie Deluxe (Fresh Mushroom, Black Olive, Green Pepper, Red Onion made with PSLM Mozzarella Cheese featuring my Spicy/Sweet Sauce) and The Vegan Harvest (zero cheese instead TOFU, fresh zucchini, fresh mushroom, red onion, sweet corn cut right from the cob featuring my Spicy/Sweet Sauce). All pizzas will be made using The NY-Style Thin Crust dough WITHOUT honey. I've been fine-tuning for a week to prepare for your group's visit. Slices are $5 or a whole pizza is $25. Cash/Cards accepted. 5-7 plus staying late for Stephanie to make it. In future meetups we will vary the menu depending on group feedback & consensus.

      April 16

  • Mark

    How much of a pizza is 1 slice? Like how many slices are in a pizza? Trying to decide if I want a whole one or just play it by ear with slices.

    1 · April 16

    • Chuck B.

      You can see plenty of pictures on my facebook page www.facebook.com/baldees­pizza look in glamour shots & other folders.

      April 16

    • Mark

      Thanks for the info. I will probably just buy multiple slices.

      1 · April 16

  • Mark

    I hope it doesn't rain.

    April 16

  • Sue S.

    Sounds very interesting. Do they have gluten free pizza? I would like to try it sometime if so...i work Thursday evening.
    Also, everyone is invited to attend the Move to Amend function April 21 at 6:30PM. David Cobb the long time activist attorney & national spokesperson for Move to Amend will be speaking on Challenging Corporate Power & Creating Democracy! at the Old Glass Place downtown.

    1 · April 16

  • Jan H.

    I am in for the Vegan Harvest thin crust and spicy/sweet sauce. See you Thursday night. Love and Gratitude.

    1 · April 14

    • Chuck B.

      Thanks Jan-- I look forward to seeing you! :-)

      April 15

  • John R.

    My only concerns, after speaking with Chuck, are that some of the ingredients are genetically engineered and vegan options will not be available unless we have a meetup at the park. I frequent The Wheelhouse at the mobile food truck park.

    April 14

    • John R.

      Fell free to do some additional research. You can try searching Google with the following string:
      site:*.edu gmo side effects

      April 15

    • John R.

      If you would like some help coming up with some toppings that are in-season, low/no pesticide, and definitely non-GMO for the future let me know. I can imagine some great veggie and fruit pizzas. Have you ever experimented with Nutritional Yeast? Call me anytime[masked]

      April 15

  • Chuck B.

    Hey Kids!! Apparently there has been some discussion around the ingredients in my dough. I have readily volunteered my ingredients list and YES typically I use a smidgeon of wildflower honey in the dough HOWEVER for your group since everything is done from scratch anyway its easy-peasy to leave the honey out. For future reference can I take a poll by those who comment here if the usage of about 1/4 teaspoon of honey PER PIZZA would make you not want to eat it? I am seriously looking for your feedback and can flex my product to meet your desires!

    1 · April 2

    • Chuck B.

      Hi everyone!! THANK YOU FOR YOUR VALUABLE FEEDBACK! I just met with Lesley as she dropped in and gave her the personal VIP tour of the Mobile Pizza Kitchen. She sampled the sauce and I showed her how everything is done from scratch right on the truck. For the 4/17 event NO HONEY WILL BE USED IN THE DOUGH (*hurray from the crowd was heard*)

      2 · April 3

    • Leslie S.

      Thanks, Chuck, for giving Bill and me a tour of your pizza truck! Your sauce was delicious and I can't wait to try it on one of your pizzas! Thanks for being open to trying new recipes to accommodate the Springfield area vegetarians and vegans!

      1 · April 3

  • Jan H.

    Thanks Chuck for sharing your ingredients. I would not be able to partake in your pizza with the honey. I appreciate you leaving it out for our get together as well. Looking forward to a wonderful Pizza Extravaganza Evening. I like Marks comment about substituting with Agave if this is something you want to do. Love and Gratitude.

    2 · April 3

  • Joyce C.

    Can't make it this time. Hoping for a rain check?

    1 · March 31

  • Chuck B.

    I'm wondering how to share a picture...maybe you can go directly to my facebook page...lots of pictures there! www.facebook.com/baldeespizza

    March 28

    • Leslie S.

      Click on the photos link and then "upload photos." Next, click to upload to an "existing album." You will see "Pizza Time" in the drop down menu. Click on that and then upload your photos. :-) You should also be able to make comments for each of the photos.

      1 · March 28

  • Jan H.

    Ok this sounds tasty. Thanks to Jonathan I have the right date and time down on my calendar. Hope you guys have some Vegan Cheese for the Pizzas. I know the brand Daiya makes an awesome product. So looking forward to seeing my Vegan/Veggie Friends. Thanks for thinking of us Chuck Baldee.

    2 · March 28

    • Chuck B.

      Actually the VEGAN HARVEST is a cheese less pizza using tofu instead. I would love for you to try it and let me know your thoughts I look forward to meeting you...BRING FRIENDS!!!.

      1 · March 28

    • Jan H.

      Will be fun to try your pizza Vegan Harvest. Love and Gratitude.

      1 · March 28

  • Pam A.

    Out of town, but is it okay to cross-post on the SGF vegetarian FB page?

    2 · March 27

    • Chuck B.

      Sure!!

      March 27

    • Chuck B.

      You can add me if you want : www.facebook.com/baldees­pizza

      March 27

  • Chuck B.

    Hi everyone! I'll stay open later if I know there are some folks fir sure trying to make it.The VEGAN HARVEST pizza is made with fresh zucchini fresh mushrooms a sprinkle of red onion fresh sweet corn cut right from the cob and tofu. It features my spicy/sweet pizza sauce made with Marsala red wine fresh garlic oregano & 10 other ingredients all of which are vegan-friendly. The dough is made with extra virgin olive oil and is vegan-friendly as well. Everything is done from scratch right on the truck. I haven't used vegan cheese (yet) and the tofu is a great source of protein as well as a substitute for cheese. If your group shows up in force and tries my pizza I'm very open to listening to what they think would be a great combination then next time creating a menu customized to their input. This is what makes me different, unique, and easy to work with! More info about the GARDEN VEGGIE DELUXE and SPINACH ALFREDO later!

    2 · March 27

  • Mark

    Vegan Pizza? TAKE MY MONEY NOW!!!

    3 · March 27

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