OUR STORY
Our pizza story started way back in the late 2000s. Following a career change and exploring his love for pizza, Tom started cooking wood-fired pizzas at various farmers’ markets across Wisconsin.
After a short summer schedule in Wisconsin that first year, Tom migrated west to chase warmer weather and sunnier days.
When Tom + Amras met in 2014, the pizza journey took on a different look. Based out of Phoenix, Arizona, at the time, the previous farmers’ markets circuit morphed into a full blown event schedule that included county fairs, music festivals and pizza festivals throughout the southwest. Eventually, following our own passions, we settled into a calendar focused primarily on outdoor sporting events, mountain bike races, mountain bike festivals and private catering events throughout the southwest (Arizona, Utah, Colorado and New Mexico).
When COVID hit in 2020, like many others in the mobile food arena, our schedule went from weekly events (MTB races/events and frequent private catering parties) to nothing in a matter of days. We took some time off to consider our options and by the fall of 2020 we’d decided on a big change.
We uprooted everything and moved to a place we’d visited for several years and dreamed of living - Colorado. While the desert has its appeal, the mountains offered us a much better pace of life and more opportunities for our kids.
To be more precise, we settled in Crested Butte, but pizza wasn’t a focus during that time, at least to the public. We still did our thing and kept an event here or there in Arizona (looking at you Sedona), but nothing public.
A couple years later and a desire to get back at it, and here we are. Still sharing our love for the outdoors, good food and fun times.
Through the years we’ve cooked in some pretty rad places - Sedona, Moab, Zion’s National Park, Bryce Canyon, Antelope Canyon, Durango, Salida, Santa Fe, to name just a few - but we’re pretty stoked to call Crested Butte home and keep the cooking magic local.
OUR INGREDIENTS
Our dough is made from 4 simple ingredients - water, flour, salt and yeast - most of time. 3 when when we’re feeling punchy and run our wild sourdough crust. We hand mix (yes, that’s correct, for now) in small batches every week and then allow the dough to cold ferment and become it’s own form of magic.
Flour is sourced from a variety of sources, with the primary focus on old world ‘00’ type flours, but also with a secondary focus on local flours when/where possible. For 2023, we’re sourcing most of our flour from the Utah/Idaho area w/ some local Colorado flours sprinkled in for good measure.
Pizza toppings and ingredients are sourced local when/where possible as well, with a hyper focus on using local farmers’ markets and farms for ingredients. While each menu (event or catering) is unique and likely to change from week-to-week, we definitely have our mainstays.
Look for those on a regular basis and the seasonal add-ons as they pop up.