Meet Pizza Luca
Pizza Luca was born from our strong love for Italian food and tradition. Since the company’s beginning in 2010, we’ve become a culinary experience to look forward to and a loyal friend to long-time customers.
Our distinctive 1952 Chevy trucks aren’t designed for delivery. They’re celebrated for offering full-scale, wood-oven cooked classics for all of your private and corporate event needs. And quite honestly, for bringing what most call “the best pizza they’ve ever had” to the party. From pizzas to passed appetizers and inviting platters and boards, Chef Dean always delivers on his authentic Italian promise. Our capabilities are available throughout the tri-state area, so you can indulge in the unique Pizza Luca experience wherever you are, whenever you please.
Authentic Neapolitan 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. This includes 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.
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, the pizzaiolo, learned the art of French and Italian cooking at The French Culinary Institute and the Italian Culinary Academy. In 2011 — inspired by Naples, D.O.P. San Marzano tomatoes, Caputo 00 flour, and buffala milk mozzarella — Dean took pizza Napoletana on the road from the wheels of a 1952 Chevy flatbed truck.
Dean’s goal has always been 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 craft seriously, which is why Pizza Luca is named after his first born son. If that’s not love, we don’t know what is.