On WeddingWire since 2023
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.
Frequently Asked Questions
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Despite Luke being 20 years old and a Sophmore at SMU, he has been cooking since he has been 13. Luke grew up in San Francisco, where he got his first job at 16 working as a line cook, after class and on the weekend for Mister Jius, a one michelin star restaurant. In his senior year of Highschool he got the oppurtunity to work at Californios, a 2 michelin star kitchen for the summer. Following his work at Californios he attended Le Cordon Bleu in Paris, where he got his Bachelor in molecular Gastronomy, Cuisine and Patisserie. Despite Luke graduating at the top of his class, he understood the importance of getting a college degree. Luke is currently studying Financial Economics specializing in restaurant management at Southern Methodist University in Dallas TX.
Pozzo Loco frequently asked questions
- Set Up
- Clean Up
- Set Up
- Clean Up
- Cocktail Reception
- Custom Menu
- Hors d'oeuvres
- Gluten Free
- Lactose Free
- Nut Free
- Open Bar