LA pizza makers are adopting portable ovens, making any spot—from the sidewalks to dive bars to natural wine bars—a pie destination (Via EaterLA)
and the now-shuttered Hayden in Culver City, these pizza-makers are braving the elements to make pies that can stand up to their fully built out restaurant counterparts.
Given LA’s deep tradition of street food, it’s not surprising that pizza is being made outdoors. What’s surprising about the trend is the challenges pizza itself can bring. For one, there’s the dough, which can be tricky to manage when considering natural elements like heat and dryness . And secondly, unlike the multitude of popular burger pop-ups around town, which require little more than a hot griddle, the pizza setup can be more complicated, especially when attempting a wood-fired oven.
Given all that, these pizza vendors have had to come up with some ingenious ways to be mobile. Ramunni and his Earth Pizza co-pilot, artist James Herman, built their own wood-fired pizza oven using kiln bricks and mud, getting instruction from YouTube tutorials and “old hippie books” like. And they learned this while living in a communal Montecito Heights home where they first started hosting pizza gatherings.
has been drawing crowds to a Sunset Blvd parking lot in Echo Park since early summer 2019. Lopez carts his wood-fired pizza oven in the back of his 2005 Toyota Tacoma pickup truck, where he fires up springy, bubbly thin-crust pies that start at only $10 for a vibrantly saucy cheese pizza. Most additional toppings, like pepperoni, sausage, pineapple and jalapenos, go for a buck each, while some, like arugula and burrata, bring a $2 charge.
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