About Vintage Pizza Pie Co.
A happily married couple and parents of three, Richard and Isabelle started their company, Vintage Pizza Pie Wood Fired Pizza. In 2011, Richard and Isabelle worked at a winery in Hillier, Prince Edward County. At the winery, three chefs taught and trained Richard and Isabelle: Chef Rocco of Pizzaria Libretto’s, Terroni’s, Daniel Usher of Ortolan Toronto, and David Mattachioni of Mattachioni Restaurant. All three chefs gave Richard and Isabelle the knowledge to create traditional, Neapolitan style pizza. Richard and Isabelle wanted to teach their children about having a good work ethic, supporting locals, and creating a community while doing what they love.
Using a 1938 Chevy Maple Leaf flat-bed truck, Richard and Isabelle carry a copper wood fired oven, which was built in Skowhegan, Maine. This means the pizza is made absolutely fresh out of the oven, while also brought in an exclusive, vintage looking truck. The pizza is available in Northumberland County, Haldimand Township, Peterborough area, Durham region, and some parts of Prince Edward County.
They offer a casual but chic type of experience, where guests serve themselves slices from the selection of pizzas on heated buffet tables. These are set in front of the vintage truck, copper oven and preparation kitchen trailer where everyone can watch as they make and bake the artisanal pizzas.These are thin crusted, hand stretched Neapolitan style wood-fired pizzas.For larger groups, they typically arrange with the MC to call out 2 tables at a time (16-20 guests) to come to the buffet area (in 2 lineups) with 10 min intervals.
The presentation is vintage and rustic, warm & fun. Black tablecloths, framed menus with a list of each pizza so there is no guesswork for anyone. They also bring 2 canopies along to shelter buffet area/prep areas.
The services offered include:
How they work
The typical set up is about 30x30 but can be modified to suit the area. The oven is heated on site to 800 degrees, so they bake pretty fast (under 2 min each). They make all the dough themselves which rests for 3 days to get along, slow cold fermentation, developing beautiful flavour and depth. They use San Marzanos for their tomato sauce and fresh soft-ripened mozzarella in brine. The pizzas are constantly replenished during service time. They usually arrive a few hours prior to service to heat up the oven and set up. They will work around your timeline in order not to interfere with the proceedings. Gertrude is a real showpiece and can be a distraction as they make an entrance, but always a welcomed surprise for the guests!
Richard and Isabelle serve several types of Neapolitan pizza. While Neapolitan pizza has evolved in many ways since its 19th century beginning in Naples, Richard and Isabelle stick to the old fashioned way, using dough with water, flour, salt, and yeast. In addition, Richard and Isabelle have gluten free, no pork, organic, vegan, and vegetarian options in an American, French, and Italian style. A few of the pizzas offered are classics, such as the margherita. However, there are some specials, like prosciutto onion and even a dessert pizza, called toasted coconut s’mores.
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