Pre- Ordering opens on the day of the event at 9 am via call or text to 202-650-0644. Please include your preferred pick up time when pre-ordering. Walk up orders also available between 4 – 7:30 PM.
CHEESE, PLEASE $10
Tomato sauce, shredded mozzarella/provolone, fresh mozzarella, fresh basil
PRETTY IN PEPPERONI $11
“CHEESE, PLEASE” + pepperoni
GREEN MONSTER $12
Pesto, fresh mozzarella, feta, kale, zucchini
Tomato sauce, shredded mozzarella/provolone, cured chorizo, soppressata, peruvian sweet
peppers and spicy honey
Shredded mozzarella/provolone, cured chorizo, jalapenos, onions, pesto, tomato sauce
Timber Pizza is back by popular demand. They’ll be making personal size pizzas in their wood-fired oven that takes about 90 seconds to bake.
Find out why these pies are all rage! Timber pizzas were featured in Bon Appetit, Washington Post and Washingtonian.
Here is some background on Timber:
A few years back at a local tech company, Washington native Andrew Dana and Annapolis local Chris Brady met and became buddies who shared two primary passions in life: pizza and basketball.
Although their love for the game is as strong as it has ever been, the realization that neither would go pro in basketball became a reality the guys had to face. Shortly thereafter they agreed that it was their love of pizza they would pursue and decided to go pro at sauce and dough.
The guys launched Timber in May 2014 and have been serving up their Neopolitan-ish wood-fired pies at local farmers markets ever since.
In late 2015 Chef Dani Moreira found the Timber team at a local market. Fast forward a few months and she has taken the reins as executive chef. Hailing from Argentina, with her CIA degree in hand, Dani’s experience includes time at Michelin star restaurant Eleven Madison Park in New York City. Since then she has been bringing her fine dining credentials and Argentinian flair to elevate the Timber dining experience.