When Guy Fieri Met a Three-Day Dough and Great-Grandma’s Blanket
“I’m here in OKC for a little pizza in the parking lot,” Guy announced, but what he found at The Saucee Sicilian was anything but little. This Oklahoma City food truck runs a wood-fired oven burning pecan and hickory, cranking out Neapolitan-style pies with recipes that go back generations.
The story behind this truck is pure family hustle. Owner Everett Said Scanning Mendes left the corporate world to chase the pizza dream, but he knew he needed backup. He called his mom Priscilla, who was living in the mountains of Colorado, and convinced her to come out of retirement. Her response? “O-M-G.” Together, they’re keeping great-grandmother’s recipes alive — specifically the ones from Trapani, Sicily.
The Trapani Pizza: Figs, Prosciutto, and a Left Turn
The star of this segment was the Trapani pizza, and Guy was impressed from the first bite. The build starts with a three-day proofed dough made from high-gluten flour, salt, water, and yeast — mixed for six to seven minutes, then portioned into eight-ounce balls. And those dough balls proof under something special: great-grandma’s actual blanket. “It’s like grandma’s blessing,” Mendes explained.
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The toppings layer up beautifully: ricotta cheese, whole milk mozzarella, fresh figs, roasted garlic, and roasted red pepper. The pizza slides into the wood-fired oven for just 90 seconds before coming out transformed. Each slice gets topped with prosciutto, then finished with a house-made balsamic maple glaze — a simple reduction of balsamic vinegar brought to a boil, reduced down, then sweetened with pure maple syrup.
One detail that caught Guy’s attention: Priscilla’s superstition about turning the finished pizza one time to the left before serving.
Guy’s Verdict and the Dough Portion Challenge
Before the cooking even got serious, Guy and Everett got into a friendly competition portioning dough balls. Guy managed to hit his eight-ounce target in three cuts versus Everett’s four. “I’m not saying I’m better,” Guy said, “I’m just saying three cuts. Go back to the tape.”
But the real test was the pizza itself. Guy called it “an honest pizza — scratch made, handmade, with a lot of family love in it.” He praised the balance, noting that Neapolitan pizza has to be in balance and The Saucee Sicilian delivers with good portions and plenty of prosciutto. “The crust is the foundation and it’s out of bounds,” he declared. Similar to how he raved about the Black & Gold Po’ Boy in San Diego, Guy appreciated the attention to craft here.
Tips from the Truck
Proof your dough for three days. That extended rest develops what Guy called “that nice big yeasty flavor” — you can’t rush it.
Never go under on portions. When portioning dough balls, Everett emphasized they never want to go under eight ounces. Consistency matters.
Make your own balsamic glaze. Reduce balsamic vinegar, then add pure maple syrup. Simple, but it elevates the whole pie.
Use quality wood. The Saucee Sicilian burns pecan and hickory in their oven — those wood choices add distinct flavor in that 90-second cook.
Finding The Saucee Sicilian
The Saucee Sicilian operates as a food truck in Oklahoma City, bringing wood-fired Sicilian family recipes to parking lots across the metro. As one fan in the segment put it: “Some of the best pizza in Oklahoma City, and I stand by that.”
Much like the family stories behind Diner Meatloaf Fans Begged Him to Try, The Saucee Sicilian proves that the best food often comes with generations of tradition behind it.
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