We are proud to be using a Stefano Ferrara wood fired pizza oven.  It was built in Italy and shipped to Concord, Ca where is was tiled by master craftsmen.  Fred Ford has helped to keep us stocked with citrus wood which is the only thing that fuels the oven.  While we keep the oven at 900° to cook your pizza, we also use it at lower temperatures during the day to bake bread, roast vegetables, and cook our house-made sausage.

Chris and Lori live up the street from La Volata and have a vested interest in helping to make this center a valuable addition to the neighborhood.  Chris is an attorney by day and a host/server/ dishwasher/bartender by night.  Lori, once in pharmaceutical sales, now lives and breathes La Volata.  She built the tables, made the bottle lights, installed all the tile, and painted the restaurant.  Now she is a VPN certified pizzaiola and may be making your pizzas.

The Owners

Our Chef

Our Beer & Wine

Our Ingredients

Our Pizza

Our Oven

La Volata Pizzeria

Chris and Lori opened La Volata Pizzeria to offer the neighborhood a comfortable, welcoming spot to visit with friends, eat fresh food, and enjoy craft beer and great wine.

At La Volata, we make authentic pizza napolitano.  Our crust is made with 00 flour from Italy, salt, fresh yeast and water.  It is always fresh and never comes from a box or a freezer.  Each ball of dough is hand stretched into a 12” pizza, topped with fresh ingredients, and fired in a 900° pizza oven.  Napolitano crust is thin and delicious so we don’t bury it under too many toppings.

We are excited to provide you with ten rotating beer taps. This allows us to offer you a different craft beer virtually every time you walk through the door.  If there is something new and interesting, we hope to be giving you your first taste! 

As you can see by all the corks in the tables, we love a lotta wine! While some of our wines are names you’re familiar with, we hope to be able to introduce you to others that you’ve not yet tried.

We are so fortunate to have an amazing, and locally sourced, chef in our kitchen. Nicholas Faulkner has been cooking professionally since he was 16 years old.  He received his most recent training from Chef Andrew Sutton at Carthay Circle Restaurant where he learned farm-to-table cooking and used locally sourced and sustainably grown ingredients.

We buy almost all of our produce from local farms including Three Sisters, The Grove School, Buoye Farms, Friendship Ranch, Fat Angel Farm, Timoteo Acres, and Faquhar Farms to name a few. 

For our pizza dough and house-made pasta, we use 00 flour from Italy. Our bread flour is all American, grown organically and milled to order which means it is ultra-fresh. We bake our bread every morning right here in the pizza oven.

We use only humanely and organically raised meat at La Volata.  Our chicken comes from Mary’s Farms, our pork from Snake River Farms and our lamb from Da Le Ranch.  The cured meat on your charcuterie plate and on your pizza are some of the best so we slice it fresh daily right here in the kitchen.

Our Vision