About Surefire Pizza

In his search for the perfect pizza, owner Jeffrey Whitehead knew he’d need a wood-fired oven. While researching one day, he had the idea of creating a portable wood-fired oven that could be used for catering.

“Everyone loves pizza,” he thought. “How could this not work?” Jeffrey’s wife, Melissa, even thought it was an exciting idea, so it must have been good! The idea was surefire!

Jeffrey trained and became certified under master pizzaiolo Carmine D’Amato from Naples, Italy. After having lived in Italy for two years, Jeffrey knows what great pizza is and is determined to create the same quality product in Utah.

Melissa, the co-owner, is a rare talent with a degree in pastry arts and in finance. She knows a lot about dough. She has also spent time living in Italy, and shares a passion for great Italian pizza.

Our pizza is handmade and cooked the way it’s been done in Naples for generations. The pizza is fragrant, thin, and soft with a slightly crispy crust.

Surefire Pizza uses the best imported and local ingredients we can. We use Caputo flour imported from Naples, Italy and San Marzano style tomatoes that are simply crushed with sea salt added. We use imported Parmigiano Reggiano and domestic “fior di latte” fresh mozzarella cheese. Our basil, pesto, and alfredo sauce are all produced locally.

Surefire Pizza uses a Valoriani wood-fired oven imported from Italy and mounted onto a custom built trailer. Using seasoned hard wood, we fire the oven between 750-900 degrees. It usually takes about an hour to get the oven up to temperature. Though once heated up, we’re able to cook pizzas in around 90 seconds. The oven together with the trailer weigh about 5,000 pounds.