Our wood-fired mobile ovens are beautiful to behold – their brilliant eye-catching copper domes and are actually signed by the local Maine artisan who crafted them.
“Gilda” and “Gatsby” are architectural marvels – designed to the engineering specs of old-world European ovens, they possess the efficiency of today’s most modern technology. The 100% organic Terre Blanche clay ovens are perched on teak trailers, and can rotate 360-degrees allowing us to configure into most spaces. While the interiors fire up to 1200-degrees, the exteriors remain cool to the touch. At this high temperature, the pizzas are baked until their underside have the telltale “leopard speckling” – in all of an amazing 90-seconds. The keen skill of our fire master allows up to five or six pies to be cooked simultaneously.
The dancing flames and the indescribable hickory wood aroma, draw your friends near, bringing back cozy memories of home and holidays. After we have finished baking, we turn the oven for your guests to gather around – perhaps to make a toast, and then dance under the stars.
Our goal is to create an entertaining and memorable experience for you and your guests.
SECOND-TO-NONE CULINARY EXPERIENCE
We offer both savory and dessert pizzas, hand-crafted one by one, from the finest and freshest ingredients. Our dough is made using a three-day cold fermentation process, created by our mentor and friend, Ciril Hitz, an award-winning master baker and professor at Johnson and Wales University.
We start with 100% Molina Caputo flour, indisputably the world’s best. San Marzano tomatoes, savory olive oil, sprigs of fresh herbs are some of the ingredients in our special sauce. We top your pizzas with as many local, natural and/or organic vegetables as feasible.
During the final prep stage, the pizzas are then placed on an organic brown rice floured wooden peel and placed into the oven. As you can see, making artisan pizza is a labor of love!