What started as a simple passion for cooking turned into an obsession with mastering one thing — pizza done right.
My journey into Neapolitan pizza wasn’t accidental. It was built through hands-on experience, working in fast-paced kitchens at places like Cowabunga, Industria Pizzeria, and East Side Mario’s — learning the fundamentals as a Pizza Chef and Prep Chef, and understanding what separates good pizza from great pizza.
But real growth came from going deeper.
I immersed myself in the craft — studying fermentation, dough structure, oven behavior, and the strict standards of true Neapolitan pizza. By following the guidelines set by AVPN, I developed a process that respects tradition while delivering consistency at every single event.
And that’s where the real challenge lies.
Consistency is easy in a restaurant kitchen.
It’s a different game when you’re catering live events, markets, and private parties.
At La Pizza Pedlar, the goal is simple:
Deliver the same perfectly balanced crust, the same quality, and the same experience — every single time.
We don’t cut corners.
Our core ingredients — flour, tomatoes, and cheese — are sourced directly from Italy. Everything else is locally sourced to complement that foundation. Because when the ingredients are right, and the process is respected, the result speaks for itself.
This isn’t just pizza for your event.
This is authentic Neapolitan pizza, made fresh, on-site — the way it’s meant to be.
If you’re looking to bring something real to your wedding, birthday, corporate event, or private gathering…
You’re in the right place.
The right pizza. The right way. With the right ingredients.