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! 

We practice Covid-19 safety protocol and have ecommerce to make ordering safe and easy. Just order your pizza on this page and leave a pick up time in comments and we will have it hot and ready for you when you want it. 

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