In Lala’s we crust! The story behind Time Out Market’s Neapolitan-ish pizza
What do you get when you combine a lifelong passion for pizza and a commitment to the freshest locally-sourced ingredients? A Lala’s Neapolitan-ish Pizza, fresh out of the wood-fired oven.
Founder Conor Cudahy has been infatuated with pizza for as long as he can remember. Since 2021, he and his team have served thousands of pizzas to customers from their 3,000 pound, wood-fired pizza oven. In 2023, they opened their first brick-and-mortar at Time Out Market in the Fenway neighborhood of Boston. From the dough to the toppings, every slice is made with intention, imagination and a whole lot of love. We sat down with owner Conor Cudahy to talk pizza, passion and what goes into making a perfect Neapolitan-ish slice.
Photograph: Courtesy Paige Harding
Your passion for pizza goes way, way back. When did you finally decide to pursue your passion for pizza full-time?
Cooking has always been a hobby of mine. And I’ve always loved pizza.
Prior to the pandemic, I was working as a Peace Corp volunteer in Malawi, and I was cooking everything with wood. I had made a wood-fired oven out of bricks and mud, and I got really good at baking. When I got back to the States, I was working a full-time remote job and had some extra time to continue to experiment with recipes and what not. I started developing a recipe for a pizza crust, and eventually decided to start a food truck.
We’d spend our weekends serving slices at breweries, music festivals, birthday parties, corporate events—anywhere