In 2005, Ricky Hacker and Matt McIntosh wheeled a cart into the Charleston Farmer’s Market, built a fire, assembled an array of ingredients: handmade dough, homemade sauce, hand-pulled mozzarella and the freshest local produce. The result seemed simple enough: Extra Virgin Oven: fresh, honest, uncomplicated Neapolitan pizza. The line in front of the pizza cart grew longer…and longer. What was happening was delicious – and different. Three years later, the cart still makes appearances – at private parties and gatherings. Now, the line forms inside Extra Virgin Oven’s permanent location, 1075 East Montague Avenue in the heart of Historic Park Circle in North Charleston. In addition to pizza, Extra Virgin Oven serves an array of homemade soups, salads, cured meats and paninis on artisan breads, fresh from our wood-fired oven. Artisan beers on tap and distinctive European wines are the perfect complement to our honest food.