PIZZERIA LOCO_

crazy for pizza

> WHO WE ARE ❤️🍕

Pizzeria Loco's founders just being crazy about pizza

Loco means crazy. It also sounds a lot like local. We liked that — because Pizzeria Loco is both.

Crazy enough to buy a vintage truck with a wood-fired oven mounted on it, and build a pizza business on a country road in Loudoun County, Virginia.

Crazy enough to spend days on dough and source ingredients from local farms when easier paths exist everywhere.

Loudoun County born, built on ingredients from producers we know by name, served at the breweries, wineries, events, and gatherings that make this corner of Virginia worth sticking around for.

We wouldn't do it any other way. That's probably the craziest part.

> OUR WHEELS 🛻

Pizzeria Loco's Vintage GMC Pizza Truck'

We show up in a meticulously restored 1952 GMC cab-over-engine truck — a rolling symbol of craftsmanship and durability.

Inside sits a Valoriani wood-fired oven, handcrafted in Tuscany and imported from Italy, hitting temperatures over 900°F. True contemporary Neapolitan pizzas — blistered, airy, and impossibly light.

[ FUN FACT ]

Old World technique. New World creativity. No compromise.

> HOW WE MAKE DOUGH

We make pizza dough the long way. On purpose.

It starts with a classic biga — 48 hours cold and low-hydration to build strength, aroma, and soul — then another 24–48 hours resting in balls. No same-day dough. Ever. ⏳

[ FUN FACT ]

Four ingredients. That's it. Flour, water, salt, yeast. No shortcuts, no additives — just time and technique.

> THE GOOD STUFF

Pizzeria Loco's iconic cannoto-style cornicione on a mouthwatering Margherita topped with fresh basil and Loco Sauce

// FLOUR 🌾

Italian-milled from Mulino Caputo in Naples. Slow-fermented the traditional way for pizza that's lighter, more aromatic, and famously easy to digest.

// TOMATOES 🍅

Bianco DiNapoli — organically grown, packed at peak ripeness. Chosen by pizzaioli obsessed with balance and brightness.

// MOZZARELLA 🧀

Handcrafted by Caputo Brothers in Spring Grove, PA. Milk from family farms, stretched by trained cheesemakers using naturally fermented curds. No vinegar, no hacks.

// WOOD & FIRE 🪵

Our Valoriani oven from Tuscany hits 900°F+. Each pizza blisters and puffs in about 90 seconds flat. Using locally sourced oak only.

> FIND US 📍

We pop up at Wheatland Spring, private parties, and local events throughout the season.

The best way to know when we're firing? Follow us @pizzeria.loco on Instagram so you never miss a pie.

> PRIVATE EVENTS 🎉

Pizzeria Loco catering setup at a private event

Bring the fire to your next event. We roll up with our vintage pizza truck and serve a live, all-you-can-eat wood-fired pizza buffet — on site.

Weddings. Corporate events. Birthdays. Farm dinners. If there's a crowd, we'll feed it.

[ HOW IT WORKS ]

Seasonal salad. Continuous wood-fired pizzas. Freshly filled cannoli to close. Full service, start to finish.

Interested? Email us to start planning.

> CONNECT 📸📧

Email us at

> NOW HIRING 🧑‍🍳

Join the Pizzeria Loco crew and help us turn dough into dough (and good vibes).

We're looking for people who care about food, show up on time, and don't mind a little wood smoke in their hair. Experience is great — attitude matters more.

Roles include pizza prep, oven ops, and event support. Flexible hours, mostly weekends and evenings at breweries, wineries, and private events around Loudoun County.

Think you'd be a good fit? Drop us a line and tell us a little about yourself.