Wicked Wood Fired Pizza's story starts with owner/dough master Bryan Brandon. During his bakery apprenticeship in Normandy, France, he first encountered the art of the wood-fired oven. Each day at lunchtime, the bakery would be flooded with people stopping in to grab a delicious bite of wood-fired pizza. He thought “maybe this is something I could do!" Bryan carried the idea with him, and 10 years later with the advent of food truck culture, Wicked Wood Fired Pizza was born.
A baker first, Bryan believes awesome pizza is created from the bottom up. We start with homemade, 100% organic sourdough crusts, made with his 16-year-old sourdough starter. The long fermentation process of the sourdough makes it easy to digest and, when you take that first bite, activates your taste buds and takes you straight to flavor town. Each pie then gets topped with a delicate balance of house-made marinara, sauces, meats and fresh, seasonal veggies, then charred to melt-in-your-mouth perfection in our 700 degree wood-fired Italian-made oven.
Simple, delicious and wicked good.