Justin fell in love with the passion and labor of “real” pizza over 20 years ago on a pilgrimage to Phoenix, AZ to try Pizzeria Bianco. In 2004, Neapolitan-style pizza had yet to take the country by storm, and pizza was just… pizza. A later trip experiencing some of Naples best pizzas confirmed Justin’s adoration of simple, Neapolitan style pizza.

Justin has been honing his craft for years, using wood-fired ovens as often as possible. The belief that dough is a major star in the pizza show drove Justin to focus on learning the art of classic Sourdough baking, and he has maintained the same sourdough starter since he began. The love and knowledge of Sourdough landed him a job in one of the premier restaurant kitchens in the San Francisco Bay Area, Farmshop. It was here that Justin learned the art of making pizza at scale, with care and precision.

We make two styles of dough, both sourdough-based doughs. If your understanding of sourdough is the “San Francisco Style” sourdough that is just that - slightly sour, think again. Sourdough in this context means naturally leavened dough, rather, no addition of commercial yeast you might find at the grocery store. Paired with a longer fermentation, this makes the pizzas more nutritious and digestible. Even those that are typically sensitive to traditional bread find these pizzas less disruptive.

Our standard, classic dough is a Neapolitan style dough. This means a pizza that is generally 12” in diameter, very thin, and while warm can be considered slightly ‘floppy’ with a large, puffy rim. Each one of these pizzas will feed 2 to 3 people, and generally have no more than 2-3 toppings.

The other style we will make is a Neo-Neapolitan style dough, which can be thought of as a mix between the above dough and a ‘New York Style’ slice. This pizza is still thin but has a little more body and is therefore less ‘floppy’. These pizzas are typically 14” in diameter and will feed 3 people fairly easily.

With all pizzas, we prioritize high quality ingredients and generally prefer to work with produce that is in season. We will make classic pizzeria style pizzas (e.g., Pepperoni) but are also happy to make California-style veggie based pizzas.

Most importantly, Justin loves making pizza and making people happy through food. We love engaging with your guests as they’re typically fascinated by the process, the fire, the speed at which the pizzas cook, or anything else. We’re happy to get as involved as you’d like, or fade into the background as much as possible. Either way, you’ll be hard pressed to find a group that cares more about the quality and success of your overall event. We look forward to working with you!