We’re just making pizza.

We’re Luke and Alex Richardson and, alongside our friends and family (without whom this would never have been possible), we are Lazy Bones Pizza! Ten years ago, Alex taught Luke how to make a stovetop pizza in a cast iron pan. A decade later, Luke has worked as a pizza chef all up and down the East Coast.

Luke moved back to DC in 2022 and the next summer he and Alex found themselves building a concrete pizza oven in their (very accommodating) parents’ backyard. That sparked an idea that, two years later, would turn into Lazy Bones. We currently operate a mobile pizza oven anywhere in DC where people need a great slice and a good time.

We love fermentation, new and exciting flavor combinations, foraged ingredients and making everything we can from scratch. We like to get a little fancy sometimes, but we try to remember what Luke’s first chef liked to tell him – “we’re just making pizza.” We can’t save the world, but we can bring people together with a few laughs and a great pie.

Where we do like to get a little fancy (or nerdy) is our dough. Great pizzas start with well-made, well-conceived dough, so it’s not a place to cut corners. (Pun intended.) We carefully blend flour additions sourced from a local farm to nail the flavor profile and protein content we’re looking for, and then we work in a poolish. That means pre-fermenting a portion of the dough overnight with our house sourdough starter so that it takes on even more depth of flavor. Finally, we weigh and shape each dough ball by hand the day before we’re planning to serve it to you so that it can complete one last cold proof overnight.

NEWSLETTER

We’re working on getting a mailing list up and running in the near future! We’re planning for it to include details on where we’re going to be in any given week, behind-the-scenes looks at any cool new things we’re trying out, and maybe a few random musings on life and pizza here and there.