Funked Up Pizza Co.
Funked Up Pizza Co. doesn't have a dining room. It has a sourdough starter named Little Billy, a shelf of house ferments, and a habit of turning up where people already gather: a coffee shop on a Friday night, a brewery, a market, a backyard party. The dough is naturally leavened and slow-fermented, and the fermenting carries on past the crust. Toppings lean on what the kitchen cultures itself, from kimchi and sauerkraut to hot honey, mustard seeds and onions pickled in kombucha. Produce is local, organic and seasonal where it can be. What to order. The classics are the place to judge the crust: a Margherita with California tomato sauce, basil and garlic oil, and a Pepperoni with cup-and-char pepperoni. The house pies are where the ferments come in. She Fancy pairs crème fraîche with prosciutto, arugula, garlic confit, fermented mustard seeds and balsamic. The Rascal stacks pepperoni and sausage with kombucha-pickled red onions and fermented hot honey. Kimchi Kid tops braised shoyu chicken with house kimchi, green onions, furikake and hoisin. Dirt Nap, the vegetarian pie, is crème fraîche, seasonal vegetables, sheep's milk feta and fresh herbs. On the side. Cultured garlic ranch, fermented Calabrian chili oil, garlic confit, house sauerkraut and stinging nettle pesto, for dipping or finishing. How to get a pie. There are two ways. Follow along on Instagram for the next pop-up, where pies come straight from the oven. Or watch for a drop: a pre-order window on Hotplate with a set pickup time in North Laguna, near Coast Highway. Drops tend to sell out within minutes, so be ready when one opens. If you're in town for a few days, it's worth planning an evening around wherever the oven lands. Gathering a group here, for a wedding, a rental-house weekend or a team offsite? The same pies can come to you.
