Scratch-made, wood-fired pizza from a chef who spent 20 years cooking by the rules and finally stopped. Parked somewhere new around New Bern [six] days a week.

Today, [Friday]

[Stop name]

[Street address], New Bern

[5 to 9 PM]

Get directions

Committed
to the fire.

[900]°F
wood-fired

Tue[Stop name]11–2Wed[Stop name]11–2Thu[Brewery name]5–9Fri[Brewery name]5–9Sat[Market or event]11–4SunPrivate eventsBookedTue[Stop name]11–2Wed[Stop name]11–2Thu[Brewery name]5–9Fri[Brewery name]5–9Sat[Market or event]11–4SunPrivate eventsBooked

Follow
the smoke.

The week goes up every [Monday]. If weather or a sell-out moves a stop, the board changes and the text list hears first.
Get stop updates

Tue

[Stop name]

[Address], New Bern

[11 AM–2 PM]

Get directions

Wed

[Stop name]

[Address], New Bern

[11 AM–2 PM]

Get directions

Thu

[Brewery name]

[Address], New Bern

[5 PM–9 PM]

Get directions

Fri

Today

[Brewery name]

[Address], New Bern

[5 PM–9 PM]

Get directions

Sat

[Market or event]

[Address], New Bern

[11 AM–4 PM]

Get directions

Sun

Private events

Booked out

—

Book the truck
“The best food doesn’t always come from following the rules. Sometimes you have to break a few.”

[Chef name], chef and owner

The lineup.

Seven pies. Six that hold the line, and one that never stays the same. Every pie is hand-stretched and finished in the wood fire.

Prices in USD. [Cards and tap to pay.]

See the full menu

Red pies

On San Marzano tomato

Sanctuary Fire

$[ ]

D · G

Cup & Char

$[ ]

D · G · P

The Defector

$[ ]

Medium heat · D · G · P · E

White pies

No red sauce

Night Shift

$[ ]

D · G · N

The Meltdown

$[ ]

D · G

Bring the heat

For people who mean it

Keeper of the Flame

$[ ]

Hot · D · G · P

This week

Local and in season

Changes weekly

Controlled Chaos

$[ ]

Varies · ask at the window

D Dairy · G Gluten · P Pork · N Tree nuts · E Egg. Serious allergy? Talk to us at the window.

Pizza being topped on a wooden board in the truck
Pizzaiolo with a peel in front of a wood-fired oven
Customers lined up at a pizza food truck
[Oak] at around [900]°F. A pie goes in raw and comes out in about [90 seconds], blistered at the rim and soft in the middle.

Dough to
last call.

The pie you eat at the window started days before you heard about the stop. This is the whole run of an event night, start to finish.

[2 days]

The dough

Mixed by hand, balled and left to rest cold.

[3:00 PM]

Fire

The oven is lit at the stop and brought up to temperature.

[5:00 PM]

The window opens

First pie out within minutes. The line is shortest early.

[8:45 PM]

Last call

Or when the dough runs out, whichever comes first.
Customers lined up at a pizza food truck

Bring the fire
to you.

Weddings, brewery nights, backyard parties and office lunches. Send the date, headcount and location, and a quote comes back within [one business day].
Get a catering quote
How catering works

Pizza drop

$[ ]

per person, [20] minimum

Hot pies boxed and delivered to the office or the party. No truck, no setup.
Plan a drop

The truck, your party

$[ ]

starting price, up to [75] guests

The truck parks, the oven gets lit, and your guests order from the lineup for [2] hours.
Book the truck

The full asylum

$[ ]

starting price, up to [200] guests

Weddings and big nights. Custom menu, a pie built for the occasion and the whole crew on the fire.
Get a quote

Service area

[Within X miles of New Bern]

Setup

[Level space, ~30 ft, no power needed]

Booking

[4+ weeks ahead for weekends]

Deposit

[X% holds the date]

“[Real customer quote goes here, about the pie or the night.]”

[Name], [where they found the truck]

“[Second real quote, ideally from a catering or wedding client.]”

[Name], [event and town]

Coming up
on weekends.

Festivals, markets and brewery nights where the truck is booked. Same fire, a longer line, and usually a Controlled Chaos special you can’t get on a weeknight.
All events

Nov

[08]

[MumFest]

[Downtown New Bern]

[11 AM–6 PM]

Customers lined up at a pizza food truck

Nov

[15]

[Brewery night]

[Brewery name]

[5–9 PM]

Pizza being topped on a wooden board in the truck

Nov

[22]

[Holiday market]

[Venue]

[10 AM–4 PM]

Pizzaiolo with a peel in front of a wood-fired oven

Dec

[06]

[Event name]

[Venue]

[Hours]

Customers lined up at a pizza food truck

Ask
the window.

Anything else? Text or call the truck. A real person answers between services.
Text or call [(252) 000-0000]

Check the stops board on this page. The week goes up every [Monday], and if anything changes, the board and the text list change with it.

[Cards, tap to pay and cash.]

Sanctuary Fire, Night Shift and The Meltdown have no meat. Ask about Controlled Chaos, since it changes every week.

Every pie on the board contains gluten and dairy. [Gluten-free crust available / not available.] Allergen codes are on every menu item. Serious allergy? Talk to us at the window.

Yes. Regular stops and one-off nights both work. Use the catering form or text us.

[Four or more weeks for weekends. Weeknights can sometimes come together in a few days.]

See you at
the window.

Find the truck this week, or bring it to you.

[Tuesday to Sunday], around New Bern, NC

Book the truck
Find the truck