Premium Neapolitan Pizza — Mobile

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Premium Neapolitan pizza, built on a Land Rover Defender 130. We come to you.

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500°C

Oven temperature

90 sec

Cook time per pizza

Markets

Regular appearances at local markets and fairs across Baixo Alentejo.

4×4 & Hunting

Off-road gatherings and hunting events — deep Alentejo territory, right at home.

Private Events

Weddings, corporate events, parties. We bring the oven to you, wherever you are.

About

TRUCKPIZZA is a mobile Neapolitan pizza operation running from a 2004 Land Rover Defender 130 TD5 crew cab, equipped with Ooni ovens. Based in Almodôvar, covering Alentejo.

TRUCKPIZZA is founded by Timoteo Freccia, a “recovering” photojournalist and American émigré to Alentejo, and Patricia Freccia, a massage therapist and “The Duchess of Dough”.

The dough is fermented at room temperature in the authentic traditional style, the ingredients are sourced with intent, and the pizzas are cooked at 500°C in under two minutes. Premium Neapolitan pizza. Anywhere.

2×

Ooni ovens — professional stone-deck ovens built for Neapolitan performance

14"

Max pizza diameter — classic Neapolitan size, cooked to perfection every time

130

Land Rover Defender 130 TD5 crew cab — goes anywhere, serves everywhere

500°C

Oven temperature — the heat that gives Neapolitan pizza its char and character

Frozen Dough

€25 6 balls

€48 12 balls

Collect in person at TRUCKPIZZA

Thaw it right — no shortcuts

Thawing frozen Neapolitan dough balls properly matters a lot for gluten structure and gas retention — rushing it is the main cause of tearing and poor oven spring.

Standard Method (Best Results)

Move from freezer to fridge, still sealed in its container — 12–16 hours.
Check it's fully thawed but still cold before pulling it out — no ice crystals in the center. Gently press to confirm even softness throughout.
Bring to room temperature for the final proof: 2–4 hours at ~20–24°C, covered, until the ball has relaxed and slightly domed.
Don't skip the room-temp stage — dough straight from the fridge is too tight and cold to stretch without tearing, and won't bake evenly (cold center = gummy crust).

If You're Short on Time

Thawing at room temp directly (skipping the fridge step) works but is riskier: uneven thaw (outside soft, center still frozen), and if left too long at room temp it can over-proof and go slack/sticky before the center even catches up. If you do this, plan on 4–6 hours minimum for a 260g ball, checking the center.

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The Pizzas

Frozen Dough

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