PIZZERIA LOCO_
> WHO WE ARE
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
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.
> 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.
> THE GOOD STUFF
// 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.
> THE MENU
Every pie starts the same: slow dough, wood fire, 90 seconds at 900°F. Specials rotate with the seasons — follow @pizzeria.loco to see what's firing.
> 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
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.
Interested? Email us to start planning.
> PIZZA MAKING CLASSES
Want to make loco pizza at home? We'll teach you.
In our hands-on classes, students learn to make dough the long way — the same slow-fermented process we swear by — then how to top and fire a pizza successfully in their own home ovens.
No wood-fired oven required. You'll leave knowing how to get blistered, airy crust from the oven you already have.
Ready to get your hands doughy? Email us to grab a spot in the next class.
> CONNECT
Follow us on Instagram
> 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.