"You can't buy happiness. But you can buy pizza, and that's kind of the same thing."

- Anonymous

Char is a neapolitan style pizza pop up store. The pizzas are inspired by the original pizza of Naples but not limited by it. The goal is simply to create the best possible pizza we can create at a price point where everyone can enjoy it. This is why we limit the amount of pies we make in a day so that every single one is truly special. Our dough is naturally leavened by an ischia starter culture, mixed by hand, and fermented for two days without any refrigeration. The tomatoes are from Stanislaus County in California, and our flour is imported from Italy. Each pizza is baked for no more than 90 sec, resulting in pie that is slightly charred and beautiful.

Our Menu


California tomatoes, Garlic, Sicilian Oregano, Basil, Olive Oil. Maldon Salt


California Tomatoes, Basil, Parmigiano Reggiano. Fresh Mozzarella, Olive Oil, Maldon Salt​

Upside Down

Mozzarella- Provolone blend, Tomato/garlic reduction


Upside down, Hand-sliced pepperoni, Hot honey, Parmigianno


Mozzarella- Provolone blend, Mushrooms, Onions, Jalapeño

The Plain

California Tomatoes, Parmigiano- Reggiano, Mozzarella- Provolone Blend

Lava Cakes

(2)Chocolate Cakes with Liquid Ganache Center. Comes with a side of Strawberry Coulis.

Toffee Chocolate Chip Cookies

Extras Toppings


Hot Honey


Our Story

Viraj is a 17-year old who created Char Pizza as a result of a hobby gone out of control. He wants to transform the eater-pizza relationship, where every bite is one of fulfillment. His inspiration is Anthony Mangieri Of Una Pizza Napoletana and Joe Beddia of Pizzeria Beddia. He has spent over countless hours perfecting his pizza before he sold a single one. He is constantly tweaking and experimenting with his dough and ingredients due to the belief that his pizza can always be better. Quality, aesthetics and taste will always continue to be the drivers behind Viraj’s food.

Our Vision

Put together a system where high-quality hand-stretched Neapolitan pizzas can be made in pop-up locations in a way that caters to demand, with a democratized mobile fine dining experience. In essence, we would like to do with pizza what Starbucks has done with coffee – turning it into a destination dining experience in pop-up locations. This summer we plan a limited test of this thesis of demand-led pop-ups using social media.

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The Char crew values an authentic, freshly baked slice of pizza perfection.