Wood Fired. By Name and by Nature.
Carbonaro is an old Italian word for someone who tends fire, a charcoal burner, the keeper of the flame. It’s a fitting name for a pizza truck built around a wood-burning oven, and it’s the reason we take fire as seriously as we take dough.
Pizza is a harmony of a few honest ingredients.
It starts with the dough. We mix it with clean, no additive flour and let it rest for 48 hours. This slow fermentation makes our dough incredibly flavorful and easily digestible. It bakes and chars beautifully in our wood burning oven.
Our tomatoes are amongst the best that come from California. They are hand milled for texture. We let the tomato shine.
Our fresh mozzarella is torn just before topping the pizza for the best flavor.
The rest of our toppings and ingredients we source from American farms, local whenever we can. We believe in supporting the people who grow our food.
