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Hello everyone, Tutti amano la pizza! Everybody loves pizza! This podcast should touch the hearts of many people, especially Italian’s. On this week’s podcast, Made in Maine has invited Will from Pompeii’s Pizza. They chat about how the business started, Will working his way up the company chain and what’s life like running a successful pizza truck & restaurant.


              Good’ Ol History Lesson

A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focaccia, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.


Will’s mornings start off differently than most americans. Once arriving to work, his main focus is breaking down fine wood into coals. Will talks about what type of wood you should & shouldn’t use while making pizza, “there’s a lot of variables that go into this, when cooking on a wood fire. Like, is it windy out? How cold is it? It also depends on how long the oven’s been heating for. So what we learned is, when you crank the oven as hot as you can in the morning, let it go for an hour. Start it with some nice cedar wood and then once you keep adding it with rock maple or ash”. Will has the making down to a science, but this didn’t happen overnight. Will wasn’t sure which direction life was taking him.So he contacted his family who had started a food truck into the Bangor waterfront. His Aunt & Uncle started Pompeii’s Pizza but over the years Will has shown he’s capable and willing to step up and run a successful business- no easy task.


Here at Box of Maine, we let the product speak for itself. My opinion-Pompeii Pizza is a game changer, being the first food truck on the waterfront & owning their own restaurant. Check out a few I personally picked out as their best specialty Pizzas.



Tie Dye Pie
Plain Jane topped with pesto

I wanted to share the menu of Pizzas because there was so many weekly specials. They are now reopen so if you tired from all the stress of covid, order a pizza! but practice safety first. The best bet is calling in a take out and going home and relaxing with a CheeseBurger Pizza

Pompeii Pizza!



Our MARGHERITA style Neapolitan pizzas are made with fresh mozzarella, Sicilian olive oil, parmesan cheese, sea salt, tomato sauce and fresh basil.

Pompeii Margherita $7.50
Veggie pie $10.80
Sun dried tomatoes, goat cheese, mushrooms, Italian olives
Viva la Formaggio $10.80
Fresh mozzarella, goat cheese, parmesan, gorgonzola
Roman $10.70
Sausage, roasted red peppers, cracked red peppers
Molto Piccante $10.80
Salami, Italian olives, cracked red peppers, pepperoncini
Florentine $10.90
Prosciutto, artichoke, green olive




Our Classic style Neapolitan pizzas are made with fresh mozzarella, Sicilian olive oil, parmesan cheese, sea salt, tomato sauce and oregano.

Pompeii Classic $7.50
Napoli $10.80
Sausage, salami, red onions
Sorrento $10.80
Salami, sun dried tomatoes, Italian olives
Shroomi $10.80
Salami, mushrooms, garlic
Mediterranean $10.50
Feta cheese, chicken
Cortina $10.90
Arugula, prosciutto, goat cheese, cracked red peppers, garlic


Our White Sauce Neapolitan pizzas are made with fresh mozzarella, Sicilian olive oil, parmesan cheese, sea salt and créme fraiche.

Pistachio Rosemary $11.00
Créme fraiche, ground pistachios, rosemary, onions
Fresh Chard $10.90
Crème fraiche, goat cheese, spinach, oregano, topped with a fresh mixed green salad with prosciutto and balsamic dressing.
Napa $10.70
Créme fraiche, chicken, Italian seasoning, garlic
Bufalina $10.20
Créme fraiche, buffalo chicken, cracked red pepper, basil, hot sauce
Taste of Italy $10.80
Créme fraiche, chicken, spinach, onions, garlic
Bleu Moon $10.80
Créme fraiche, prosciutto, chicken, gorgonzola



Blueberry and Raspberry Pizza 10.75
Crème Fraiche topped with Italian Seasoning, feta cheese, blueberries, raspberry sauce, prosciutto, mozzarella cheese & parmesan cheese.

Eggplant Pizza 10.75
Classic red sauce topped with cracked red paper, fried eggplant, roasted red peppers, onions, mozzarella & parmesan cheese.

Cherry Pizza 10.75
Crème Fraiche topped with rosemary, goat cheese, arugula, cherries, prosciutto, mozzarella & parmesan cheese. Then topped with a fig glaze after its cooked.

Barbeque Chicken Pizza 10.75
Classic red sauce topped with chicken, onions, barbeque sauce, mozzarella & parmesan cheese. Then topped with coleslaw after its cooked.

Cauliflower crust!




Pesto base, tomatoes, sea salt, fresh mozz, and a balsamic glaze drizzle.

Before I go , I’ve gotta ask the readers Pineapple on Pizza? Yes or No? I know these are fighting words but if  you were to ask me, my answer would be…

YES!! I’ll take a Ham & Pineapple Pizza right now from Pompeii’s Pizza

Now I’d like to hear your take on it, should Pineapple be placed on Pizza. So if you have a second, leave a comment below and I’d love to hear your opinion!                                                       


Made in Maine and Will from Pompeii’s Pizza all agreed, yes! Pineapple on Pizza. I have to agree with them, pineapple is amazing on pizza. I want to hear everyone’s opinion so please comment below. Thank


 Oh momma mai ! That’s some beautiful pizza pie !  Made in Maine is a huge fan of Pompeii’s Pizza.With everything that’s been going on this past month.  Most people are stuck in their homes & apartments with plenty of time on their hands, check out the podcast in full


Pompeii Pizza has two locations, a mobile wood-fired pizza truck open seasonally (May – October) in Bangor, ME or 98 Central St Bangor, Maine 014401




Box of Maine

Pompeii Pizza


Made in Maine

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