Hey there!

Hi, I’m the founder of Mozza, and I’ve been obsessed with pizza for as long as I can remember. My love for it really took off after spending time in Naples and across Italy, tasting every style of pizza I could find and learning what makes each one special.

That obsession went into overdrive when I bought an Ooni for my back garden—just before COVID hit. What started as a hobby quickly became a full-time passion. After hundreds of test pizzas and countless hours perfecting slow-fermented dough, I realised this was more than something I enjoyed… it was something I wanted to build my life around.

So at the turn of 2025, I left my career in big tech and started MOZZA.

I hired Retro Food Trucks to build my trailer from scratch, and the result speaks for itself. It is compact, self-sufficient with onboard power, and looks amazing with the dual Gozney Dome pizza ovens.

My style of pizza is closer to Neapolitan, but with a slightly crispier and thinner crust. I make every pizza with genuine care, using the best ingredients I can source. My Fior di Latte mozzarella is made fresh in Galway by Sabanero Dairy, and my meats come from The Wooded Pig in Co. Meath. I’m proud to support incredible Irish producers who share the same commitment to quality. The rest of our ingredients are sourced from Italy.

While I have a weekly pitch and regular customers, catering events is something I love—meeting new people, being part of their celebrations, and seeing guests enjoy the food I’ve put so much heart into.

MOZZA is the result of passion, curiosity, and a lot of dough experiments—but more than anything, it’s about bringing great pizza to great people.

See you at the hatch.

Paul