Tom Edward’s passion began in the mid-2000’s with a simple quest to make good pizza for his family. Turning out less-than-stellar pies from his convection oven prompted him to build his first brick oven and tweak his recipes; the continual improvement in taste (and encouragement from friends and family) ignited a fervor that took him to Naples, Italy for training and certification as a pizzaiolo from the Associazione Verace Pizza Napoletana. He purchased a box truck and 4,000-pound oven in 2010 and soon thereafter MozzaPi was sharing their notion of Neapolitan pizza at events around the Commonwealth. In addition to the restaurant and catering operation, Mozzapi’s on-site LouisMill produces stone ground flour and grits from wheat and corn that is sold to both home cooks and large-scale restaurant operators in Louisville, Lexington and even farther afoot (Farmers Restaurant Group in Washington, DC purchases 2,000-pounds of grits per month).