Pizzeria MOTO

10/17/2024

Excited to try these guys!

10/16/2024

The Mutz is a nod to early 1900’s pizzerias in NYC. Fresh mozz and shredder make the pie sing.

10/09/2024

It all starts with the dough….we age our dough for 3-5 days to really develop the depth of flavor. It’s like a fine wine that just gets better with age.

10/03/2024

09/22/2024

100 person wedding in Wi******er - love the spot and was able to beat the storms!

09/09/2024

Basil was great on the pizzas!! 🍕 awesome these guys are in our backyard

09/04/2024

Fall has crept in and the smell of the wood fire has become intoxicating. The fall season is almost completely booked - to those of you that have booked an event with us, we are SO excited to serve you! -Jay

08/23/2024

These babies look amazing. Sourdough all the way!!!

08/18/2024

Thanks to my wife Coleen for the assist in sprucing up the rig…paint on the bottom next!

07/25/2024

Grateful for a quick trip away to OBX before we get into the 2nd half of the pizza year.

07/25/2024

36 things that make our pizza better....

I just came across a blog post that we wrote in 2011, which still holds true today.........

One would think that pizza would be a food that is fairly simple to make. Get some crust, put some sauce and cheese on it and pop it in the oven. We did this on our first pizzas we made over 25 years ago. Since then, our recipe has changed dramatically, and yes, we have become completely obsessive about the attention that goes into one of our pies.

We came up with a list of at least 36 things we consider and scrutinize on the most basic pizza we have — the Lucia (also called the Margherita) …Others that have more ingredients, more scrutinization required.

Our goal is not to boast about the length of our process, but to dedicate our time and energy in making a product that will stand out from the rest. Stop by one of our events sometime and try us out!

Cheers,

J

Factors that contribute to a successful Lucia pizza in a somewhat logical order

1. Fermentation and acidity of starter

2. Water / flour content of starter

3. Recipe ratio of dough of Flour & Salt

4. Quality of Flour

5. Hydration ratio of dough

6. Quality of water

7. Water Temperature

8. Temperature and humidity when making dough

9. Time additions of flour to mixer

10. Length of time of dough mixed

11. Fermentation schedule (between 2-5 days)

12. Proofing time (humidity, time and temp)

13. Oven pre-heat

14. Oven temp (3 types of heat involved – floor, dome, air)

15. Type of wood used (hardwood, type of hardwood)

16. Type of cut to wood (length & thickness)

17. How dough is stretched and shaped

18. Amount and type of flour used to stretch

19. Type of tomatoes used and where they are grown

20. What type of can are tomatoes are packed in

21. Quality of tomato by type

22. How are tomatoes processed

23. Seasoning to sauce (salt)

24. Quantity of sauce on pie

25. Type of cheese used and the way it is made

26. Quality of Cow’s milk or Buffalo milk

27. How fresh cheese is

28. How cheese is cut up and placed on pie

29. Ratio of Cheese (too much will dwarf other flavors)

30. Addition of additional aged cheese (pecorino or grana padano)

31. Quality of aged cheese

32. Addition of olive oil and the quality of olives used for oil

33. Quantity of oil used before baking

34. Addition of basil and the quality of basil used

35. Addition of Sea salt and quality of salt produced

36. How pizza is cooked in oven and for how long (a bit of char is good!)

07/18/2024

Hey everyone, it's Jay Clement - Pizzeria MOTO's original founder!

I'm thrilled to share some exciting news about Pizzeria MOTO and the amazing journey we're embarking on. It feels surreal, like a dream come true.

Back in 2010, I started MOTO and had the pleasure of working alongside Tyler Smith as we built something truly special together. Tyler was instrumental in our early success, and over the next six years, he became an integral part of our MOTO family. In 2016, I made the bittersweet decision to pass the torch to Tyler. He took the reins and led MOTO with passion and dedication for the next 8 years.

Earlier this summer, Tyler and I had some discussions, and he decided to pass the torch back to me, so he could pursue some new work goals. It's a full-circle moment that fills me with gratitude and excitement. MOTO holds a special place in my heart, and I'm thrilled to continue its legacy alongside my wife Coleen and our kids, who are almost old enough to join the team.

Tyler won't be far - you'll still catch him at some events as he starts a new chapter of his life. To all of Tyler's customers, thank you for your unwavering support of him and Pizzeria MOTO. We've brought a slice of joy to tens of thousands over the years, and plan to do it for many years to come.

We can't wait to see what the future holds for MOTO. If you are interested in booking a private party, let's talk - we'll be serving Northern & Central Virginia, and beyond - stay tuned for more updates and delicious moments ahead!