Carpe Pizza

Mobile Woodfired Pizza

05/25/2021

We're moving to Seattle!

We'll be making a permanent move to Washington at the end of this year.

New city, new pizzas, new people and we're stoked!

05/04/2020

Reposted from It has been almost two months since we decided to shut all of our restaurants down due to the Covid-19 Crisis. It feels like it has been two years. Arguably the hardest two years of our lives. With the Governors of Missouri and Tennessee opening up our states I thought it was a good time to catch you up on what our group is up to. When we shuttered our restaurants we had two of our team members start researching how they were handling restaurant operations safely in parts of China and Korea. We started to make a new set of operating procedures so we could begin safely working at North Sarah Food Hub with Hosco Foods. Almost all of our non working employees are now furloughed but many of our team member are still volunteering all of their free time at The Hub cooking for people in need. I couldn’t be more proud of everyone involved in that project. When we started talking about what the future looked like we came to the conclusion that this is what our world is going to look like for much longer than one or two months. We realized our worlds could look like this, or varying degrees of this, for one to two years. As a company we knew that we would need to begin changing the way we thought about selling food. We started taking many of the safety procedures we were using at North Sarah and brought them to Pastaria to attempt a to-go food operation. We still didn’t have a comfort level at that point with doing hot foods so we decided to mimic what we were doing at the food hub, making prepared foods like lasagna, where everyone could have their own station spread out 6 feet apart. Every employee took their temperature on entry and logged it online, washed and sanitized hands on a frequent basis, wore masks and gloves, and everyone stayed 6 feet apart. Our team in Nashville was the first in our company to move into hot food. Zane Dearien, our Executive Chef there, was one of the people leading the charge at North Sarah Food Hub and was able to take all of that knowledge and create some systems for hot food preparation. We used that here in STL to a couple of weeks later... continued in comments. -

12/14/2019

Welcome to Carpe Pizza!
We haven’t introduced ourselves really at all.
We are Dustin and Dreena Schotsch, a husband and wife chef duo with more than 20 years combined experience. Dustin has been working with Pizza since he was 16, worked as a sous chef at a James Beard award winning restaurant and dabbled in all different types of cuisines, with pizza being his main passion. Dreena is a professionally trained chef, graduating from culinary school in 2012 with a passion for French cuisine. We both have a passion for farm to table, snout to tail and sustainable cooking. We love sourcing ingredients from local farmers in our area and feeding people the freshest seasonal ingredients.
Our long term goal is to start our own farm, upon which we will build a restaurant serving Woodfired pizzas, breads and small plates. We will be using ingredients sourced from our farm or other local farmers, giving our guests a true farm to table experience.
Thank you all for following our journey and supporting us every step of the way.
We hope to see you all soon at one of our “Pints and Pies” Friday night brewery pop ups!
Come on out and Seize the Pizza!!!

12/13/2019

Come out tonight from 4 to 8 for another Pints and Pies Pop Up from Carpe Pizza!

12/03/2019

Come on out to Churchill Mortgage in Brentwood and get yourself a pizza!!!!

12/02/2019

Calling all friends of Carpe Pizza!!!!!

We have 70 dough rounds left over from the weekend that we need to sell! Anybody in need of a food truck type set up at their place of business on Tuesday????

12/01/2019

Join us tomorrow at for the Holiday Pop Up Market!!!

We'll be slinging hot, delicious, handcrafted pizza to all you market goers from 1-4pm or until we sell out!!

Handcrafted beer shouldn't go lonely.

Come on out and Seize the Pizza!

11/29/2019

Here we go with another custom menu for Black Friday's Pints and Pies Pop Up at

Pick your favorite and come down to the brewery between 12 and 5 to claim one. You've gotta put your death grip on "The Imperial March".

Handcrafted beer shouldn't go lonely.

Come on out and Seize the Pizza!

11/16/2019

11/15/2019

Go ahead and peep our menu for tonight's Pints and Pies Pop Up at

Handcrafted beer shouldn't go lonely.

Come out and Sieze the Pizza

11/08/2019

There's only 2 DAYS LEFT! Go and get those tickets in our bio right now and come slam some delicious sausage, pizza, beer, wine, whiskey, s'mores and so much more! Even .nashville says you should! @ Wedge Oak Farm

11/03/2019

• • • • •
In just one week, the fires will be for ! and have been working their tails off to put together the best event yet. We have tried to have something for everyone, this time. In addition to the jaw dropping meat dishes, we will have some vegetarian options, as well. There will also be beer, wine, bourbon, cider, and amazing sparkling water from Maypop. If you are thinking about getting tickets, I encourage you to do so ASAP. We have already sold more tickets than ever and I don’t want y’all to miss out. Come join us, next Sunday. I promise you won’t regret it. Link in profile. (📷: )

Address

Nashville, TN

Website

http://www.carpepizza615.com/

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