Time Out says
A love of Neapolitan-style pizza—and each other—is what fuels La Morra Pizzeria. Well, that and a lot of wood. The mobile-oven outfit from Zach Swemle and Marlee Blodgett pops up frequently around town—namely at Tabula Rasa wine bar—and with just one bite, you can taste all of that affection: The dough is labored over, with bubbly, airy, just-charred crust, but never detracts from the soft centers slick with local ingredients, hand-torn mozzerella and more. And, of course, they all bake in the oven that Swemle built by hand, himself. We told you: There's a lot of love here. Follow along on social media to find them popping up around town.