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! 

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. 

Follow us on Instagram and Facebook for weekly location updates.

About Our Pizza

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. 

Find our location@pizzeriadop.com

Setting up shop Tuesday through Saturday at various location around the Eugene area. We post on Instagram and Facebook with daily updates. These are locations for Dec-Jan 2020-2021. 

Thanks for supporting the tradition of Neapolitan woodfired pizza making. 

Tuesdays through Saturday 4:00 to 8:00 

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, Saturday  Capitello wines 540 Charnelton St, Eugene, OR 97401

4:00 to 8:00