Woodwood Pizzeria: A delicious new mobile wood fire pizza oven is coming our way this spring!
The pizza man is coooooming!!
Daniel Johannson knows how to make a damn fine pizza. You may have sampled his pies at Naramata’s Upper Bench Winery where they operated an eatery during non-Covid days called The Oven.
Daniel comes to us from Sweden. He trained at The True Neapolitan Pizza Association, at a course in L.A. before moving here in 2009. His style has evolved since then. Daniel says, “My pizza is not true Neapolitan anymore, but still Neapolitan style, and delicious. I am trying to make more of fa Neapolitan/Okanagan hybrid style.”
Daniel is planning to open up his new mobile wood-fired pizza oven business called Woodwood Pizzeria this spring. He says he is will be available for wineries to book and private events. On his new mobile oven, Daniel says “I built everything myself- even the oven! All Canadian and local materials used.”
As for the pizza, it is also a celebration of Canadian bounty: “Our dough is made of soft wheat flour type 00, organic Canadian whole grain sourdough culture, Okanagan water, and West Coast sea salt.”
My favourite is Daniel’s Margherita pizza and it is still on the menu- thank Gawd. Simple and perfect, he uses vine-ripened plum tomatoes, basil, fresh mozzarella, 600 day aged Grana Padano cheese and “seriously good olive oil”. There are four other staple pizza choices on the menu include the Bianca featuring roasted garlic and lemon ricotta, the Soppressata and the “4th pie” for those who love hot, with vine-ripened plum tomatoes, fresh mozza, thyme, oregano, capocollo, serrano peppers, chilli flakes and spiced oil.
PS: You can find his amazing pizza dough recipe is in my cookbook: The B.C. Wine Lover's Cookbook :).
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