Pozzo Loco is a student owned and operated Wood Fired Pizza truck based out of Highland Park, Dallas. We source the highest quality ingredients imported directly from Italy. While the dough is technically only flour and water, combined is the most important ingredient. Our dough is made with a sponge, which means that half of the flour is fermented, or aged, for 48 hours before being mixed with the remaining ingredients. It is the double fermentation and using premium Organic Italian 00 Flour that gives it that complex flavor: tangy, fluffy, crunchy, and leopard spotted characteristics that is the typical Napoleon style pizza. Pizza Napoletana follows a specific set of guidelines set forth by the Assocciazione Verace Pizza Napoletana. The pizza dough must be made with a specific type of flour, formed by hand, and not exceed a specific diameter and thickness. And the pizza topping must be made using specific types of tomatoes and cheese, and baked in a wood fired oven at 800 degrees F for precisely 60-90 seconds.

Clients say that the crust is their favorite part of the pie. Our tomato sauce uses only San Marzano tomatoes that have been picked and canned at peak ripeness in the blistering heat of Campania, Italy. Pizza is not everything we offer in our wood burning oven, we cook a wide range of custom appetizers, homemade ricotta, antipasti, fish, steaks, and vegetables cooked in a cast iron skillet.

Feel free to reach out if you have any questions or special requests.