Order by 2pm Tuesday for Thursday pickup

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Now accepting orders this Thursday. Order by 2pm Tuesday.

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: 48 hours of fermentation, a 900° Gozney oven, and a lot of California soul. Two signature pies, always fresh, always fire-kissed.

Order Now Meet Dalton

Order by 2pm Tuesday to reserve your Thursday pickup window.

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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, sourcing exceptional ingredients and the ritual of gathering people around a live fire.

What began as pies for friends on a Sunday 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. Artisan Rebellion.

The Craft

Every pie is crafted, not manufactured.

Three things haven't changed since the first backyard fire: the starter, the passion, 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.

48 Hrs

Slow Fermentation

Every ball of dough rests for a full 48 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 locally sourced live wood fire in a traditional Gozney oven at nearly 900°F, each pie is ready in minutes, leopard-spotted, smoky, and impossible to replicate in a conventional kitchen.

Hand-tossing a 48-hour fermented dough
48 hours in the making
Sliding a pizza into the 900 degree Gozney oven
Into the fire at 900°
The Cutting Board pizza fresh out of the wood-fired oven
Fresh off the fire
Order

Reserve your pizza.

Two 12" signature pies, one Thursday pickup window. Orders close at 2pm the Tuesday before, so Dalton knows exactly what to prep.

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

Find Us

340 Avenida Del Recreo
Ojai, CA 93023

Enter through the side gate on the right.

@pizzavenidaojai

Orders must be placed and paid by 2pm the Tuesday before pickup, so Dalton knows exactly how much dough and salad to prep. No refunds, no substitutions. Any pizza not picked up will be donated locally to those in need.