Pizza partners Neil Blazin and Justin Vetter of Driftwood Oven are going to be in Greenfield all summer long for some epic Saturday pizza parties at Staghorn Cafe.
The May edition of this event will be happening this Saturday, May 20, from 12:00 p.m. to 7:00 p.m.
Driftwood Oven is a nomadic pizzeria that operates in Pittsburgh. Since their opening in June of 2015, Driftwood has become a staple in the Pittsburgh mobile food scene, serving tasty slices at private events, breweries, and festivals.
In addition to taste, Driftwood works hard to make the pizza as nutritious, and ethical, as possible.
“Since the beginning I have focused on producing the best type of naturally-leven pizza I can make. We use organic and local produce as much as we can. We want to give people food food.”
The type of pizza Driftwood serves is constantly changing, depending on seasonal ingredients new recipe experiments. Examples of some of the pies Driftwood frequently produces include classic margherita, and gourmet pies with toppings like braised pork, broccolini, ricotta, gremolata and grana padano. Additionally, the oven is always cooking vegetarian options, and sourcing produce from local farmers.
“I’m always making new types. Pizza is really endless, you can make anything.It is also a shared experience. People are going out to eat more than movies, and gathering around food. It is cool to be part of that. I feel lucky to be able to be doing what I am doing,” says Blazin.