See how the llama came to be pizza.
We love what pizza does.
Since the dawn of pizza, people from all walks of life come together over the most favored and shareable of foods. The power of pizza is engagement of family, friends, and community. One slice at a time.
In 2013, Andrew Wilkinson (aka @FREEPZA) accepted responsibility of Pizza Chef for Baltimore based Llamadon Collective’s monthly self-titled music and art showcase. Each month he created new recipes and better methods for serving friends and concert attendees free pizza. Baked in a home oven at the infamous Bell Foundry, the pizzas continued to improve, but it wasn’t enough. This was the conception of PIZZA LLAMA.
We are committed to help build and sustain our local food system.
Our dough is naturally leavened by wild yeasts. This gives our crust a distinctly unique flavor, as well as providing a healthier product.
A Fire That Keeps
Our oven can reach 900 degrees on an average day.
Our wood is the best kind of oak from Middletown, Maryland.