WHO WE ARE
Anne, chef and owner of Sonoma Crust is proud to bring you Sonoma Crust Pizza, a casual mobile pizzeria that allows her to continue to share her love for wholesome, authentic, technique-driven, and honest cooking in outdoor settings across Sonoma County.
MENU
Our pizza creations are inspired by classic dishes from around the world to which we add our own creative flare. Our goal is to bring you selected regional flavor combinations that are flavorful, wholesome and satisfying. We pride ourselves with making everything from scratch, and every ingredient on our pizzas is chosen deliberately for the added layer of flavor it impacts to the dish.
TRUCK
Our beautifully designed and restored 1948 classic International Harvester is fully equipped to cater events on site. It comes complete with a custom designed Italian made Valoriani wood-fired oven, refrigerated pizza prep table, full size commercial refrigerator, and a kegerator ready to provide you and your guests a splendid memorable experience.
MENU
Our pizza creations are inspired by classic dishes from around the world to which we add our own creative flare. Our goal is to bring you selected regional flavor combinations that are flavorful, wholesome and satisfying. We pride ourselves with making everything from scratch, and every ingredient on our pizzas is chosen deliberately for the added layer of flavor it impacts to the dish.
TRUCK
Our beautifully designed and restored 1948 classic International Harvester is fully equipped to cater events on site. It comes complete with a custom designed Italian made Valoriani wood-fired oven, refrigerated pizza prep table, full size commercial refrigerator, and a kegerator ready to provide you and your guests a splendid memorable experience.
THE DOUGH
Dough making at Sonoma Crust Pizza is a ritual that is taken to obsessive heights. We consider time as an ingredient and give our dough plenty of it, about 72 hours. Our dough begins with a “biga,” aka preferment, 24 hours prior to mixing the final dough and then undergoes a two day fermentation process. The resulting pizza is easily digestible, light, crispy and chewy, delivering a complexity of superior flavors.
THE PIZZA (NEO NEAPOLITAN PIZZA)
We make 12 inch Neo Neapolitan pizzas which are cooked for 2 minutes at a temperature of about 700 degrees. While the techniques we employ are steeped in old world Italian bread making tradition, we like to explore and push flavors into creative and unorthodox directions, beyond the confines of traditional Neapolitan pizzas.
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