Our story
Tradition you can taste
Founded in 2014, Roaming Woodfired Pizza brings authentic Italian wood-fired pizza to the streets of Westchester County and private events throughout the region. Created by Pizzaiolo Peter Rossignuolo, our mobile wood-fired pizza truck combines generations of Italian tradition with classic New York pizza-making techniques.
Peter's passion for pizza began during childhood summers in Calabria, Italy, where his grandmother, Giusepina, taught him how to prepare a traditional wood-fired oven, make fresh dough by hand, and create authentic Italian tomato sauce from scratch. Those family traditions remain at the heart of every pizza we serve today.
During high school, Peter had the opportunity to work alongside renowned pizza maker John Delduca of Nonna Teresa Pizzeria. There he learned the art of New York-style pizza making, adding another layer of expertise to the traditional Italian techniques passed down through his family.
By combining authentic Italian recipes with New York pizza craftsmanship, Peter developed a signature style that has become a favorite among pizza lovers throughout Westchester County.Today, Roaming Woodfired Pizza operates from a beautifully restored truck, bringing fresh wood-fired pizza directly to local communities, businesses, festivals, and special events. Our imported Italian wood-fired oven reaches temperatures exceeding 800 degrees, producing authentic thin-crust pizzas with a perfectly crisp crust and exceptional flavor.
Every pizza is made using hand-tossed dough, fresh ingredients, and traditional wood-fired cooking methods. Whether you're visiting us during our weekly stops in Yonkers, finding us at a local event, or booking us for a private gathering, you'll experience the authentic flavors and traditions that inspired Roaming Woodfired Pizza.
From the streets of Calabria to the streets of New York, our mission remains simple: serve great wood-fired pizza made with passion, tradition, and the finest ingredients.
OUR PIZZA
Starting with our own milled flour and 40 years of dough making experience to allowing the dough to rise for 2 to 3 days we created the perfect thin crust dough. We use the best whole milk fresh mozzarella, shredded mozzarella, and imported Pecorino Romano cheese. Our Italian tomatoes are top of the line. Toppings are always fresh and high quality.