In a sense, pop-up pizzerias are a byproduct of new technology. The ovens they use, including the electric Breville Pizzaiolo and several models made by Ooni that run on propane or wood pellets, were designed for home use and introduced during the past decade, at prices under $1,000. (Most commercial deck ovens cost many times as much.) These devices have allowed a batch of self-taught pizza makers to storm a tradition-bound business that hasn’t always been easy for outsiders to break into. Two of the most avidly followed pop-ups in the city are run by women, which is still unusual at brick-and-mortar pizzerias.
Kind of weird not to see Gozney ovens like the Roccbox or Dome mentioned, since I see their pizza peels in the photographs and my instagram feed is full of popups using Gozney products. But, maybe it's not a New York thing?