Eugene based chef / pizzaiolo Rocky Maselli is bringing his version of traditional Neapolitan pizza to the streets of Eugene with his roving pizzeria. Currently setting up shop Wednesday through Saturday at verious locations in the Eugene Area.
DOP pizza is hand made using traditional Neapolitan pizza techniques. The dough is fermented for 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 trailer is custom built for the job of making wood-fired and fried pizzas. Yes fried pizza! We practice Covid-19 safety protocol and we are open for take away and online ordering.
Follow us on Instagram and Facebook and twitter for current location and order online for pickup. We offer pizza making classes, and would love to cater your next event.
Each pizza is handcrafted in the AVPN* pizza making process using strict rules of dough preparation and fermentation. The dough is made daily and allowed to ferment for at least 48 hours. The live fire wood burning oven runs at 800 degrees, cooking a pizza in just 90 seconds. Our signature pizza is the DOP Montanara which is lightly fried, topped with tomato sauce, basil and smoked mozzarella then finished in the wood burning oven.
Setting up shop Wednesday through Saturday at various location around the Eugene area. Order online for pick-up.
Eugene
DOP Locations + times:
Wednesday at the OG Corner Market 295 River Rd, Eugene, OR 97404
4:00 to 8:00
Thursday Oakshire Public house 207 Madison St, Eugene, OR 97402
3:00 to 8:00
Tuesday, Friday and Saturday Capitello wines 540 Charnelton St, Eugene, OR 97401
4:00 to 8:00
