In 2016 David Haddad left his executive chef job on Cape Cod in search of something more.
He spent the previous six years honing his skills in fine dining restaurants throughout the country; including Cochon in New Orleans, Travail in Minnesota, and Northern Spy in New York, before returning back to his hometown of Falmouth, MA.
What he ended up finding was a passion for pizza.
Over the next few months David developed a naturally leavened dough recipe. He used his artistry and the techniques learned from his experience in fine-dining to create a unique menu.
That spring David bought a mobile wood fired pizza oven from Italy
and Wolf Pizza was born.
Over the next year David toured around farmers markets and festivals throughout Cape Cod and New England serving his neo-Neapolitan style pies and gaining a following.
In the spring of 2018 David was joined by his friend since culinary school, Josh Dahl, who most recently came off a stint at Pizzeria Locale in Boulder, CO. The duo have been setting up shop at breweries, wineries, and markets throughout the Cape and the south coast of Massachusetts ever since.
Their goal is to one day open a brick and mortar restaurant, but for now they are happy spreading joy through pizza wherever the go.
Stay tuned as the story of Wolf Pizza grows, and enjoy some pizza along the way.
