A fire, two ovens,
and a long dough schedule.
- 2 ovens
- On every big event
- 120
- Guests fed without a wait
- 90s
- From the peel to the plate
- 2013
- Firing across San Diego since
Photo · Scott at the oven door
Meet Scott
The man at the oven door.
Scott started Inferno because the pizza he wanted had to be cooked over live fire, ninety seconds at a time, and handed to you while the crust was still too hot to hold.
He runs two ovens so around 120 guests can eat without a wait. And he’s still at the oven himself.
ScottFounder · Inferno Woodfired Kitchen
The crew
Seven more hands on the fire.
The people who prep the dough, feed the ovens and get every pizza to your guests hot.
- Photo · GabbyGabby5 years
- Photo · NateNate4 years
- Photo · JeremeyJeremey6 years
- Photo · JadeJade4 years
- Photo · HaileeHailee4 years
- Photo · CodyCodyCrew
- Photo · BrookeBrookeCrew
Fresh, and by hand
Made here. Not opened here.
- Stretchedby hand, to order. Never pressed, never rolled, never yesterday’s.
- Crushedby us. Organic tomatoes, sea salt, basil, and nothing else in the red sauce.
- Slow roastedwhole heads of garlic, which is the entire white sauce.
- Groundin house. Coarse pork with fennel, black pepper and a little chili, small batches.
- Blendedwithout nuts, so the pesto is one thing nobody has to ask about.
- Slicedto order. Imported Italian salumi, by hand, not out of a packet.
- Washed and tornthe morning of. Romaine for the salads, prepared here, not bagged.
- Whiskedfresh. The raspberry vinaigrette on the berry salad is ours.
On site
Cooked in front of you, every time.
Admit your guests · Inferno Woodfired Kitchen
Come see the oven work.
Pick your package, tell us the date, and send it to us using our event builder.
How it works
- 1Pick your package
- 2Tell us your date and headcount
- 3Inferno replies within one business day