Here we come, Superior 
The Brick Oven Bus is going UP NORTH for the FIRST TIME EVER on a week-long tour, and Superior made it on our list of stops! We’re finally getting to share our sourdough wood-fired pizzas and the Brick Oven Bus experience with communities that are normally out of our range. We are grateful for the chance to finally do this! Catch us at Richard I. Bong Veterans Historical Center, Don’t miss out!
The Brick Oven Bus is going UP NORTH for the FIRST TIME EVER on a week-long tour, and Superior made it on our list of stops! We’re finally getting to share our sourdough wood-fired pizzas and the Brick Oven Bus experience with communities that are normally out of our range. We are grateful for the chance to finally do this! Catch us at Richard I. Bong Veterans Historical Center, Don’t miss out!
Save the Date:
Thursday, August 13, 2026
11:00 AM – 7:00 PM
Richard I. Bong Veterans Historical Center – 305 Harbor View Pkwy, Superior, WI 54880
THE DOUGH ~ Crafted with Time and TraditionAt Brick Oven Bus, we consider ourselves bakers, not pizza makers, and that means the bread comes first. Every batch is crafted with fresh Minnesota-milled 00 flour, undergoing a multi-stage rise and cold fermentation to build deep, complex flavor and texture. Never frozen, always fresh, and naturally leavened with a mother starter, our dough delivers a crispy, golden-brown exterior with an airy, chewy center and that signature sourdough tang. Bread is the foundation. Everything else follows.
THE SAUCE ~ Aged Elegance in Every BiteCrafted from San Marzano tomatoes, sourced from a small town near Naples, Italy, renowned for their naturally sweet, bold flavor. Unlike any other, our sauce undergoes a rare, revolutionary aging process, a first in the industry. For over two months, we let time do its magic, deepening the richness and complexity. Infused with an array of vinegars for balance and chunks of fresh garlic for bold aroma, this isn’t just sauce, it’s an art.
MENU & SCHEDULE found at:
All forms of electronic payment accepted. Cash not accepted on tour stops for the safety of our touring team. No GLUTEN FREE crust, but we challenge our gluten intolerant friends to research fermented sourdough breads. Our bread is a TRUE sourdough, regularly enjoyed by several gluten-intolerant guests.
