Chef Zach Swemle relocated to Charleston, SC from NYC last year alongside his partner, Marlee Blodgett. In their efforts to bring true Neapolitan style pizza to the South, Zach spent several months building by hand what would become La Morra Pizzeria. Modeled to true Neapolitan specs, the mobile oven reaches temperatures of 950 degrees at the hand of wood-fired Carolina oak. Using no commercial yeast in his recipe, Zach naturally ferments all dough through his sourdough starter, or natural occurring yeasts cultivated in Charleston. The menu changes weekly, leaving only the Margherita a constant. You can find Zach and Marlee trailing the oven around town or simply follow La Morra Pizzeria on social media to see which destination Zach will be cooking next.