The Standard
Margherita
Red sauce, fresh mozzarella, basil, olive oil. Order this first if it's your first time — it's the truest read on the oven.
Burnt Mouth doesn't run a fixed menu — it runs a fixed standard. Dough, sauce and cheese stay dialed in; toppings move with the season and whatever chef Julian found that week. This page tracks the lineup that's been showing up lately.
The Standard
Red sauce, fresh mozzarella, basil, olive oil. Order this first if it's your first time — it's the truest read on the oven.
Seasonal
Sweet corn crème base, pesto, marinated tomatoes, mozzarella, basil, aleppo chili, aged gouda.
Sweet & Spicy
Red sauce, pineapple, pancetta, pickled jalapeño, mozzarella, aged gouda, basil.
Vegetarian
Garlicky white base, mozzarella, charred broccolini, chili flake.
Always On The Menu
Red sauce, mozzarella, cup-and-char pepperoni, basil. The one constant on a menu that otherwise changes with the season.
Photo: Amy Drew Thompson, courtesy of the Orlando SentinelPricing and the exact lineup are set pop-up to pop-up — they depend on the venue and what's in season. Right now Burnt Mouth runs two standing residencies: Fridays, 5–9PM at Golden Hour Wine in Baldwin Park, and Sundays, 5–10PM at Quicksand Wine in Mills 50. Pepperoni and Margherita are the closest thing to a constant; everything else moves with the season.
Dietary notes: most pies are vegetarian-friendly and can be built without meat. Dough is made with wheat flour; there is currently no dedicated gluten-free crust. Ask on-site about swaps.
Julian posts the exact lineup, pricing and any sold-out warnings before each pop-up. That's the source of truth — this page shows the greatest hits.
See this week's menu →Backyard parties, brand activations, wedding welcome dinners — the ovens travel.
Inquire about booking →