Crave Pizza
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Neapolitan-style pizza · Central Florida

Meet your new craving.

Five pizzas and a short list of ingredients we're proud to name out loud. Blistered crust, San Marzano tomato, fresh mozzarella, and a signature finished with hot honey.

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The Crave pizza with San Marzano tomato, fresh mozzarella, soppressata, hot honey and fresh basil, seen from above

The Crave · Signature pizza Spicy

  • Big flavor. Every slice.
  • Give in to the crave.
  • Meet your new craving.
  • Big flavor. Every slice.
  • Give in to the crave.
  • Meet your new craving.

Five pizzas. Zero shortcuts.

Give in to the crave.

See all five

Why Crave

A short menu. Done right.

We'd rather make five pizzas you crave than fifty you forget. Every pie starts the same way, then gets out of the way of a few ingredients that deserve the spotlight.

  1. San Marzano tomato

    Sweet, low-acid tomatoes crushed into a sauce that tastes like tomatoes. The base of four of our five pizzas.

  2. Fresh mozzarella

    Milky and soft, melting into pools across the pie instead of a blanket over it.

  3. Hot honey Spicy

    Sweet heat drizzled over soppressata. The reason The Crave is called The Crave.

  4. Fresh basil

    Fragrant, bright and always fresh. The finishing touch on the Marinara, the Margherita and The Crave.

Signature pizza

The Crave.

Spicy Hot honey brings the heat.

San Marzano tomato and fresh mozzarella, layered with soppressata and finished with a drizzle of hot honey and fresh basil. Sweet, salty, a little heat. Give in to the crave.

  • San Marzano tomato Base
  • Fresh mozzarella Cheese
  • Soppressata Cured
  • Hot honey Spicy · Finish
  • Fresh basil Finish
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Good to know

How to eat a Neapolitan pizza.

It comes to you whole and soft in the middle. That is the style, and there is a trick or two to it.

  1. Start while it is hot

    The first few minutes are the best ones. The base is firmest straight out of the oven and softens as it sits, so eat before you photograph, not after.

    Close view of The Crave while the cheese and hot honey are still glossy

  2. The middle is meant to be soft

    Fresh mozzarella and San Marzano tomato carry water, and a hot, fast bake leaves the centre tender. A soft middle is the style, not an underbake.

    The middle of a Margherita: pools of fresh mozzarella and San Marzano tomato

  3. Fold it, or use a knife and fork

    Both are normal in Naples. Standing up, fold a slice in half and then again, the way they eat it on the street. Sitting down, work from the middle outward with cutlery.

    Served whole
    Fold once
    Fold again, eat

  4. Finish the rim

    The puffy edge is the cornicione, and it is where the dough shows its work. The dark blistered spots are supposed to be there, so do not leave them on the plate.

    The blistered, leopard-spotted rim of a Pepperoni pizza

Online ordering

Order online.
Coming soon.

We're building Crave from the oven up. Online ordering is next on the list, and this is where it will open the moment it's ready.

  1. Menu Live Five pizzas, full ingredients, nothing hidden.
  2. Accounts Open Create yours now at order.cravepizzafl.com.
  3. Online ordering Coming soon Where to find us and how to collect your order will be posted here.
  4. Pop-ups, markets & private events Coming soon Dates, locations and booking details are on the way.
Create your account Browse the menu meanwhile

Set your account up now and ordering is one tap the day it opens.

Good to know

Neapolitan pizza, Central Florida.

Plenty of New York-style slices around here. Neapolitan-style is a different thing, and it's what we make.

What is Neapolitan-style pizza?

A thin, soft center with a puffy, blistered crust, baked fast at high heat with a few simple toppings. It's lighter than a New York slice and meant to be eaten fresh, folded or with a knife and fork.

Do you have a restaurant we can visit?

Not yet. Crave is mobile: we bring the oven to pop-ups, markets and private events around Central Florida. There is no storefront to visit, so watch this page for where we will be next.

Where does Crave Pizza serve?

Central Florida. We serve Haines City, Winter Haven, Kissimmee, Auburndale, Lake Wales and the surrounding Polk County area through pop-ups, markets and private events.

Why is the middle of a Neapolitan pizza soft?

Because of what goes on it and how it bakes. Fresh mozzarella and San Marzano tomato carry water, and a hot, fast bake leaves the centre tender while the rim puffs and blisters. Fold a slice or use a knife and fork. More on eating one.

Is Crave Pizza New York style?

No. Our pizzas are Neapolitan-style: smaller, softer and lighter than a New York slice, with a blistered crust and simple toppings like San Marzano tomato, fresh mozzarella and basil.

Is there a loyalty program?

Yes, and it is free. A Crave account earns Crave Credit: a dollar balance that comes off your next order, not points to convert. Add your birthday and a pizza is on us. Earning starts when online ordering opens. Create your account.

Can I order online?

Not yet. Online ordering is coming soon, and this site is where it will open first.

Do you do private events and catering?

Yes. Pop-ups, markets, parties and office lunches are how Crave started. Booking details will be posted here soon.

What's on the menu?

Five pizzas: Marinara, Margherita, Pepperoni, The Crave, our signature with soppressata and hot honey and marked spicy, and Bianca. See the full menu.

Find us

Bring Crave to your event.

Pop-ups, markets and private events across Haines City, Winter Haven, Kissimmee, Auburndale and Lake Wales. Tell us where to bring the oven.

Pop-ups

A short run somewhere new. Follow along for where the oven lands next.

Markets

Farmers markets and community days, pizza straight from the oven.

Private events

Parties, office lunches and small celebrations, booked in advance.

Contact us

Say hello.

Book an event, ask about the menu, or just tell us where you'd like to see the oven next. We read every message.

Rather talk? Call (863) 777-4887.

We'll reply by email. No newsletters, no sharing.

Online ordering is coming soon.

Online ordering is almost here.

We're still getting Crave ready, and we'd rather open ordering when it's right than open it early. Where to find us and how to collect your order will be posted here first.

See the menu