Voted #1 Pizza in South Carolina and Top 50 Pizzerias in the U.S. by Food Network Magazine in August 2011
Awarded “Best Pizza” by The Charleston City Paper in 2005
“Best Mobile Meals” by The Post and Courier in 2006
“Word on the Street” in Charleston Magazine in 2006
“EVO Pizza [is perfect] for any event! They bring it all in, and set up is instantaneous! These guys know how to entertain a crowd.” – Chef Ken Immer, owner of holistic chef and owner of OM-Cooking
“The swiss chard pie is out of this world. Yes, swiss chard. Seriously, these folks will blow your guests out of the water with tour de force pizza making.” – Scott Goodwin, Charleston City Paper, Best of 2006
“Everything EVO uses is sourced with attention to freshness, and it shows in the pies.” – Scott Goodwin, contributing writer, Charleston Magazine May 2007
One of “Our Favorite Places to Eat” by The Post and Courier Restaurant Guide 2008
“Panini, calzone, and pizzas baked with wood-fired heat are so good they’ll leave you speechless.” – Patricia Agnew, contributing writer, Charleston Magazine October 2008
Top three for “People’s Choice Award” by The Post and Courier Restaurant Guide 2008
“Their gourmet artisan flatbread pizzas are delicious [and] quick…” stated Molly Goodwin, contributing wrtier, Charleston Magazine, “…I met these folks at a party and was blown away, not only by their pizza, but by the genius of the idea.”
“Best North Charleston Restaurant” by Locals and The Charleston City Paper in 2008
“Best North Charleston Restaurant” by Locals and The Charleston City Paper in 2009
“Best North Charleston Restaurant” by Locals and The Charleston City Paper in 2010
“Best North Charleston Restaurant” by Locals and The Charleston City Paper in 2011
“Best North Charleston Restaurant” by Locals and The Charleston City Paper in 2012
About Extra Virgin Oven, LLC:
In 2005, Ricky Hacker and Matt McIntosh wheeled a cart into the Charleston Farmer’s Market, built a fire, assembled an array of ingredients: handmade dough, homemade sauce, hand-pulled mozzarella and the freshest local produce. The result seemed simple enough: Extra Virgin Oven: fresh, honest, uncomplicated Neapolitan pizza. The line in front of the pizza cart grew longer…and longer. What was happening was delicious – and different.
EVO began as a family business in 2005 baking pizzas on a mobile wood-fired oven for farmers’ markets and catering. In 2007, we opened our restaurant in lovely Park Circle to further pursue our passion with fresh, local, house-made, uncomplicated food. We’ve been passionate about supporting local farmers and visiting farms since 2005 and continue to work closely with our local producers.
In addition to pizza, Extra Virgin Oven serves an array of homemade soups, salads, cured meats and paninis on artisan breads, fresh from our wood-fired oven. Artisan beers and distinctive wines are the perfect complement to our honest food.
We make our own quality ingredients in house with the freshest local produce and meat available. We prepare and pull our own mozzarella twice daily, as well as make our pizza dough twice a day; we bake our own breads in our wood-fired oven; we slowly cook our sauces and soups daily; we make our house-made sweet sausage daily; our aioli is hand-made each day; our dressings our house-made, not from a jar. We believe it’s our job to let the essence of each ingredient speak for itself and know you will taste the difference.