Wood fired & fried pizza

Eugene based Chef/Pizzaiolo Rocky Maselli is making traditional Neapolitan pizza on the streets of Eugene with his roving pizzeria. 

DOP pizza is hand made using traditional Neapolitan techniques. The dough is fermented for at least 48 hours using ‘00’ high gluten flour milled in eastern Washington, McKenzie spring water, brewers yeast and sea salt. Toppings include San Marzano style tomatoes, Jacobson’s sea salt, DOP extra virgin olive oil and Lane county farmers market produce. The wood burning oven uses local hard wood and runs hot enough to cook a pizza in under two minutes.

The trailer is custom built for the job of making wood-fired and fried pizzas. Yes fried pizza! 

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TUSEDAYS - Hop valley brewing co. 990 W 1st Ave, Eugene, OR 97402

WEDNESDAY - Cold fire brewing 263 Mill St, Eugene, OR 97401

THURSDAY - Oakshire brewing 207 Madison St, Eugene, OR 97402

FRIDAY & SATURDAY - Capitello wines 540 Charnelton St, Eugene, OR 97401

4 locations every week

Eugene

TUSEDAY - SATURDAY

4:00 to 9:00