A backyard fire, a six-year starter,
and Ojai's best-kept secret.

Pizzavenida is slow-fermented, wood-fired pizza built one pie at a time: 60 hours of fermentation, a 900° Gozney oven, and a lot of California soul. Build your own, or grab a classic.

Build Your Pizza Meet Dalton
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Dalton Grant preparing a pizza in Ojai, California
Dalton Grant · Ojai, California
The Story

From a backyard obsession to Ojai's best-kept culinary secret.

Pizzavenida didn't start as a business. It started in a backyard in Ojai, with a starter named Girty, a stack of flour-dusted notebooks, and a fire that wouldn't stay lit on the first try. Dalton Grant built Pizzavenida out of a genuine obsession, with sourdough fermentation, with sourcing exceptional ingredients, and with the ritual of gathering people around a live fire.

What began as pies for friends on a Friday night grew, slowly and by word of mouth, into one of Ojai's most sought-after culinary experiences: part backyard supper club, part underground artist's studio, part neighborhood secret nobody quite wants to share.

Every pizza still starts the same way it did on night one: a six-year-old sourdough culture, a long slow ferment, and a live fire pushed to nearly 900 degrees.

Slow. Intentional. Handcrafted. Rooted in community.

The Craft

Every pie is crafted, not manufactured.

Three things haven't changed since the first backyard fire: the starter, the ferment, and the heat.

Girty

A Six-Year Sourdough Starter

Every dough begins with Girty, our living sourdough culture, fed and maintained for six years. It's the quiet engine behind every crust: flavor, structure, and character that can't be rushed or replicated.

60 Hrs

Slow Fermentation

Every ball of dough rests for a full 60 hours before it ever sees the oven. The long, cold ferment builds depth of flavor and an airy, blistered crust. That's the difference between pizza and craft.

900°

Traditional Gozney Oven

Baked over live wood fire in a traditional Gozney oven at nearly 900°F, each pie is ready in under two minutes, leopard-spotted, smoky, and impossible to replicate in a conventional kitchen.

Hand-tossing a 60-hour fermented dough
60 hours in the making
Sliding a pizza into the 900 degree Gozney oven
Into the fire at 900°
A finished Pizzavenida wood-fired pizza topped with fresh basil
Fresh off the fire
Order

Build your pizza.

Grab one of Dalton's two standards, or build something entirely your own. Every ingredient, your call.

Add a Side

Pizzavenida

A backyard, wood-fired pizza project based in Ojai, California. Pickup by reservation. Pop-up dates announced on Instagram.

Order

(323) 445-0336
Call or text: Dalton’s direct line

hello@pizzavenida.com

Find Us

340 Avenida Del Recreo
Ojai, CA 93023

@pizzavenida