Zach Swemle, former sous chef at Pizza Delfina in San Francisco and former chef de cuisine at Mission Chinese Food, recently made a home in Charleston with his partner Marlee Blodgett, and they’re bringing Neapolitan pizza to the Lowcountry streets.
Swemle built a mobile wood-fire oven that he’ll be pulling around Charleston as La Morra Pizzeria. Before moving to the Holy City, Swemle and Blodgett traveled through Italy and wanted to bring a taste of what they experienced to their new city.
What will make La Morra different than other Charleston pizzas? The dough is naturally fermented (no commercial yeast used), and all of the mozzarella is hand stretched by Swemle himself. The current menus usually see a rotation of Margherita (tomato, mozzarella, basil), Pomodoro (smoked mozzarella, cherry tomato, arugula), and Calabrese (tomato, mozzarella, Calabrese salami, guindilla peppers)
The mobile oven will be set up a Coast Brewing on Saturdays from 11:00 a.m. to 4:00 p.m. for the next few weeks. To keep up with where La Morra will be next, follow the pizzeria on Instagram.