Our Pizza Story

Colin O’Dea built a celebrated reputation as one of California’s most acclaimed and sought-after wedding cake designers. His work has appeared on two Food Network shows, in Martha Stewart, and he was recognized as one of California’s Best Wedding Cake Designers. Although Colin has stepped away from creating wedding cakes, he never lost his passion for bringing people together through food and creating in the kitchen.

 

Colin has spent years studying and recipe‑testing baking and pastry, but his passion for desserts is rivaled only by his love of pizza. Long before ever mixing dough, Colin dedicated two years to researching the craft—reading extensively and tasting pizza from New York City to California. With so many fiercely debated styles, from New York to Neapolitan to Chicago and Detroit, the world of pizza is famously opinionated. Ultimately, Colin fell in love with the traditional approach that began in Naples, Italy.

 

Neapolitan pizza is the original pizza style, born in Naples, Italy, and celebrated for its simplicity, balance, and technique. At the heart of Neapolitan pizza is a soft, airy dough made from high quality finely milled flour, water, salt, and yeast, fermented slowly to develop flavor and lightness. Made with just a few carefully chosen ingredients, it lets quality speak louder than excess.

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Baked at extremely high temperatures around 900° for a short period of time (1-2 minutes), Neapolitan pizza emerges with a tender center that is crisp on the bottom with a gently charred/blistered, leopard‑spotted "cornicione" (rim/outer edge of crust). The result is a pizza that’s airy yet satisfying, with a perfect harmony of chew, crispness, and freshness.

 

This is pizza in its purest form—handcrafted, time‑honored, and meant to be enjoyed hot, fresh, and shared. With mobile pizza ovens, we bring a taste of Italy and California into your home for any type of event.