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Driftwood Oven Turns 2! Let's Talk About Driftwood Oven!

Pizza EssayDan TallaricoComment
DriftWood Oven Turns 2

They grow up so fast, don't they? First they're fumbling their little dough balls, struggling to figure out logistics, and experimenting with flours. Now, they are feeding multiple breweries a weekend, growing their staff, and sourcing ingredients so intelligently it would make your head spin. Not to mention the trophy case of accolades.  To celebrate, Driftwood Oven will be at Roundabout Brewery this Sunday at 1pm with some of their pals. More info here, but let's talk a bit about their excellence. 

Driftwood Oven burst onto the scene in a flurry of excellence. From their first pizza everyone knew this was legit. I remember biting into my first Driftwood Oven pie and looking around nodding, waiting to be woken up from another one of my pizza dreams.  

Hard to believe they are only now turning two. Harder to believe a pizza landscape that doesn't involve Driftwood Oven. 

The way Driftwood Oven has woven their way into the Pittsburgh tapestry is remarkable. From hanging out on the fringe in Greenfield, to bouncing from breweries to breweries. From working in a basement to getting prep space in Larimer. They drifted to where they were needed. It seemed like most evenings they were never further than a 5 minute drive or walk from my house, always within an arms reach. 

Despite being a mobile oven, their aura is permanent. A night at Grist House or Dancing Gnome without Driftwood Oven feels empty. Heading to Round About brewery for a drink without that tent outside just seems off

Justin greets visitors at their Greenfield spot. Neil bakes pizzas endlessly. 

Justin greets visitors at their Greenfield spot. Neil bakes pizzas endlessly. 

Justin always greets you with a smile and a large hello. His background in improve and comedy are not wasted in the Driftwood Oven tent. He's quick with quips and makes every pizza patron seem welcome. Neil works diligently behind the oven creating pies after pie. Bouncing between the oven and dough requires supreme focus and Neil never loses sight of a great pizza. And that's the way it has typically been. They've added some help along the way, which was much needed considering an evening at Grist House has them swamped in tickets as soon as the festivities begin. 

And their little oven, who would ever think that physics and science would allow it to make enough pizzas to serve hundreds of people without a single drop in quality? I've never had to wait longer than 15 minutes for a pie, which is a small miracle. And it's not because I write about pizza. You, the clever reader, get the same loving attention and speedy service that I receive. It's a democratic pizza process and they treat every customer like it's their thousandths pie. 

When I spoke with Neil nearly two years ago about his craft, he said, “I care a lot about what goes into this. Everything on the plate is good for you. I’m not going to serve you anything that I wouldn’t eat.”

That has been a staple of Driftwood Oven during their pizza tenure and it's great to see holding themselves to those standards. RSVP to Driftwood Oven's 2nd Anniversary Party here

Driftwood Oven also has really great t-shirts. You can watch my review below.