Bringing authentic
Neapolitan pizza directly to you

Our distinctive, 1952 Chevy one-ton truck isn’t for delivery: it’s for bringing a full-scale, wood-burning oven and traditional ingredients straight to you for on-site catering and the freshest pizza you can get.
Pizza Luca began as an extension of our love for Italian food and tradition. And our pizzaiolo, The Maestro, knew that only using only the most authentic, time-honored methods and equipment would allow him to create the unique, delicious flavors of true pizza Napoletana.
By custom fitting our truck with all the necessary equipment, including a 120-cm wood-fired oven, we can bring pizza Napoletana anywhere in the tri-state area so you can have a unique experience with your own pie personally created right in front of you.

Truly authentic pizza, made by hand

We follow all the guidelines for creating true, authentic Neapolitan pizza set by the Associazione Vera Pizza Napoletana (the association of true Neapolitan pizza) to ensure that every pie we make meets strict quality and authenticity requirements, including traditional techniques and equipment, and specialty ingredients.
As part of our commitment to excellence, we use efficient, aromatic hardwoods in our Napoletana-style oven to impart a unique, delicate flavor. Each pizza is made to order by hand, then cooked for 90 seconds in our 900-degree oven to create the perfect raised-edge crust, thin center, and authentic texture and taste other cooking methods can’t replicate.

Our Difference

Pizza Luca offers on-site catering in the tri-state area, including Westchester, Rockland, Putnam, Dutchess counties, Fairfield, CT, Northern NJ, Long Island and the Hamptons. We’re also available for private engagements in New York City.

Our specialized menu consists of traditional Neapolitan pizzas, and to supplement that, we can also create a custom-crafted menu of beverages, antipasti, and dessert. Visit our catering page to learn how you can give your guests a unique Italian pizza experience at your next event.

Dean Medico


Dean Medico, the pizzaiolo, learned the art of French and Italian cooking at The French Culinary Institute and the Italian Culinary Academy, now the International Culinary Center. In 2011 — inspired by Naples, D.O.P. San Marzano tomatoes, Caputo 00 flour, and buffalo milk mozzarella — Dean took pizza Napoletana on the road from the wheels of a 1952 Chevy flatbed truck. Dean’s goal was to re-educate people on pizza: Pizza Luca is not the local commercial pizzeria on every corner; pizza has an origin in Italy, and it’s an art.

Dean takes his cooking methods seriously, adhering to the guidelines set by the Associazione Verace Pizza Napoletana.

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