Wildfire Brick Oven Pizza
414 Nathan Ellis Hwy - Mashpee, MA 02649 - (508) 477-6666 - www.wildfirebrickoven.com

Sometimes the tastiest foods are found in the most unlikely locations. So when people first visit Wildfire Brick Oven Pizza, they all ask the same question.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “Why in god’s name did you open a pizza place inside of a gas station?”

A Shell gas station along Route 151 in Mashpee is probably not the first place you’d think of visiting for gourmet pizza. But think again, because at Wildfire, husband and wife owners Mike and Lisa Cannata are changing customers’ minds, if not their oil.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “We’re getting a name for ourselves as the best gas station pizza on the planet.”

When you first drive up to Wildfire, you’ll find a parking lot that’s always filled with gas pumps, and often filled with classic cars. Once you step inside, head past the racks of snacks, and get ready for some seriously legit New York style pizza.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “Some are afraid to take the jump, but anybody that has taken the jump has not left here disappointed, I can guarantee that.”

So what makes the pizza at Wildfire so special?

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “It’s all about the ingredients, and especially the dough. Our dough is our magic recipe, and without that, and love, the dough is, the secret to our pizza.”

And that dough is made fresh in house every day.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “We make our own dough and this is a batch that just came out of the mixer. And we’re gonna cut it, and then we’ll roll it, put it into proofing trays, and put it right into the cooler to be proofed.”

After 24 hours the dough is ready to go, getting hand stretched, and swirled with sauce, before it’s topped in a most meticulous manner.

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “It’s not just pizza here, we actually do pizza art. We want it to look just as pretty as it tastes.”

So Lisa is quite precise when placing pesto, squirting sauces, balancing basil, and positioning pepperoni.

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “Pepperonis have to be spaced just so.”

Once the artistry is complete, the pizzas are ready to take a spin in an Italian import.

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “This oven has a rotating 250 pound stone in the middle of it. It also is on gas and wood so it maintains a more even heat, so we’re able to produce a more consistent quality product.”

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “Everything that is on our menu is cooked in that oven. We have only one device in the whole building for cooking, and that is it.”

All the classic pizzas are available at Wildfire, but they really take pride in offering up some more creative combinations.

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “We’re a little bit outside of the box of your traditional pizza, we’re just creating things a little more unique.”

Take for example the Margaritaville Pizza, which starts off like a traditional Margherita with mozzarella, fresh basil, and tomato sauce, then gets souped up with dollops of creamy ricotta and big hunks of meatballs.

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “It’s mouthwatering. We’ve actually had people order one, and come back in with friends any they’re just like ‘we’ve got to get like three of them. It’s become a favorite, definitely.”

For a taste of the islands, try the Caribbean Pizza, topped with pineapple, grilled chicken, red onion, and mango coconut pepper sauce. To get your veggies, order the Wickedest, loaded with sliced tomato, artichoke, and roasted red peppers. And if you’re doing a bit of carb craving, the Twice Baked Pizza is sure to satisfy.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “I would liken it to baked potato, sour cream, and chives. Everybody loves that. We basically took our dough and put a baked potato, and sour cream, and chives on there and it is like eating a baked potato on a pizza basically.”

Other over the top offerings at Wildfire include the Mac Daddy Pizza, loaded with everything you’d find on a Big Mac.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “It’s finished off with ketchup and mayonnaise and lettuce, so it has a lot of things on it that would be on a hamburger. So it does taste a lot like a Big Mac, but it doesn’t leave you with a sour belly when you’re done.”

There’s also pizza on the menu that puts all the ingredients of an Italian sub on top of a pie.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “Everything you would have on a classic Italian sub, is on that Italian pizza. And it tastes just like an Italian sub, but it’s in a pizza version, you know.”

If you prefer your Italian sub as an actual sub, they’ve got those too, plus other great grinders like this gooey Steak Bomb. But the best thing about the sandwiches at Wildfire has got to be the fresh baked bread.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “People are eating those sandwiches on bread that was made just hours before they are eating it, so it’s remarkably delicious.”

Rounding out the menu at Wildfire are savory Garlic Knots, sweet Cinnamon Sugar Knots, all kinds of loaded fries, and Jumbo Mango Coconut Pepper Wings that customers can’t get enough of.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “They love em. They love em. They sell like crazy.”

For dessert, they do blend up some great shakes, but there’s one sweet treat you absolutely need to eat: Grannie’s Cheesecake.

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “Granny is my 75 year old mum, and she has been making that cheesecake since I was a little boy. So, when we opened this place, we had to have it, it was just a no brainer.”

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “She makes it fresh, and we make it here and bake it in the brick oven.”

Mike Cannata – Owner, Wildfire Brick Oven Pizza: “It’s just so rich and so creamy. A very small slice will fill you right up.”

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “Once people have Granny’s Cheesecake, there’s actually some people I hate to admit it come in here just for cheesecake sometimes, not the pizza.”

But whatever you come here for, Mike and Lisa are just happy customers stop in and fill up at Wildfire.

Lisa Cannata – Owner, Wildfire Brick Oven Pizza: “I want people to, when they leave here, to feel happy, fed well, have a really good meal, and know that when they eat our pizza it’s always gonna be the same quality and it’s always gonna be good, but most of all, I want them to feel appreciated.”

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