From a Truck to Kerrytown
PizzaPazza started as a wood-fired food truck and grew into a permanent home inside Ann Arbor's Kerrytown Market — but the obsession with honest Neapolitan craft has never changed.
PizzaPazza | Our Story
Chef Jeff Fires Up a Truck
Chef Jeff Condit launched PizzaPazza as a mobile wood-fired operation rolling through Ann Arbor and Metro Detroit. The idea: a 900-degree oven on wheels and dough worth making the trip for.
The Dough Comes First
Every pie starts with a pre-fermented poolish — unbleached King Arthur flour, filtered water, yeast, and salt. Nothing more. The result is an open, airy crumb with real depth of flavor.
A Home in Kerrytown
In late 2023, PizzaPazza moved into Kerrytown Market & Shops — Ann Arbor's home for artisan makers. The open kitchen faces the counter so guests watch every stretch, top, and fire.
Ten Inches, Four Slices
Each pizza is a personal ten-inch Neapolitan pie: charred cornichone, bubbling cheese, plum tomatoes, EVOO, and sea salt — that is all. The truck still rolls for private events; we invite you to book it.
