A Johnson & Wales Grad’s Mobile Pizza Business

Watch for this wood-fired oven on wheels dishing thin-crust pies across Rhode Island

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Traveling the Ocean State with a pizza oven in tow – most often posting up at breweries and farmers markets – W’s Wood Fired Pizza isn’t your typical food truck. When chef and owner William Fritz, freshly out of Johnson & Wales University, acquired a copper-covered wood-fired oven, he took it as a sign and started bringing fresh pies to the people. 

“Our wood-fired oven reaches temperatures of 1,000 degrees, cooking pizza in five minutes with a thin, crispy crust,” explains Fritz. Before dishing artisanal pies, Fritz cut his teeth working at high-volume pizza restaurants. Now, he and an equally passionate staff let customers choose from a wide variety of toppings – from buffalo sauce or balsamic glaze to fresh mozzarella, prosciutto, jalapeños, and more – and they cook up each custom creation on the spot. Tried-and-true favorites also include a fig pizza with arugula, goat cheese, and a drizzle of honey, or sandwich-inspired Philly Cheesesteak and Meatball Parm.

“For private events, we have more to offer from our oven, including chocolate chip cookies and fresh-cut curly fries,” says Fritz, who aims to bring the ultimate pizza experience for thin-crust enthusiasts. Though the best way to try a slice is to follow the oven: W’s makes appearances this month at Shewatuck Farm in North Kingstown on September 2, 16, and 30; Stick + Fin in Westerly on September 9 and 23; and Tilted Barn Brewery in Exeter on September 11.

Visit WsWoodFiredPizza.com for more dates and event reservations.  

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