Real dough. Real fire. Real Midland.
Every pie starts from scratch. No can sauce, ever. Dough's made fresh, sauce is made fresh, and it all goes into a real brick oven until the crust chars up right.
Chris Mendoza tried brick-oven pizza for the first time on a trip to Denver, and one bite was all it took. He couldn't find anything close to it back home in Midland, so he decided to make it himself. That led him to getting trained under a Naples, Italy pizza maker "Pizzaiolo", learning the dough, the sauce, and the science behind every pie.
He started with a food truck in 2024. A year later, he outgrew it and opened his own brick-and-mortar shop, built mostly with his own two hands and the help of a few people he calls his "angels." Before he ever opened the doors, he gave away 243 pizzas and 30 meatball sandwiches just to thank the people who'd been waiting on him.
We're not trying to be fancy. We're trying to be the pizza spot your family actually looks forward to on a Friday night, made by hand, by people who live here too. What started as one guy's love for brick oven pizza turned into a full-blown neighborhood spot, and every photo below is part of that story: the build-out, the family, the regulars, and the pies that keep them coming back.
Thank you for supporting local! 🍕