Since 2015 we have traveled around Pittsburgh with our mobile, wood-fired oven baking sourdough pizza and bread. Our travels have taken us to coffee shops, breweries, farmer’s markets and private events all over our hometown. In exploring Pittsburgh’s various neighborhoods, we have met new friends and reconnected with old ones, and we've done our part to reintroduce the ancient technique of sourdough baking to a wide audience.
Driftwood Oven has won awards for our pizza and received both local and national acclaim for the food that we produce. This, we believe, is due to our keen eye to detail and an insatiable appetite for seeking out the best products to feature on our pizza.
Our mozzarella is made from the milk of grass-fed cows at Caputo Brothers Creamery and stretched daily. Our fresh meats are raised humanely at Goodness Grows Farm in Butler, PA. The vegetables atop our pizza are grown by our friends at Who Cooks For You Farm; when the Western PA growing season winds down, we rely on the East End Food Co-op for organic produce.
Most essential to our product is its foundation, the dough. It is made from organic flours that are procured from Frankferd Farms in Saxonburg, PA. We ferment our dough slowly, the Old World way, with a sourdough culture. The crust we bake is crispy on the outside and chewy and flavorful on the inside. The fermentation process creates a dynamic depth of flavor, unmatched by any yeast-risen dough. Our bread is not merely a vessel for sauce, cheese and toppings; we take pride in going the long-way-round to provide you with a pizza that is rich with flavor, well-crafted, and that is nourishing to your body.
