Nestled in the lively Kearny Mesa neighborhood of San Diego, Big Oven Pizza has become a beloved spot for pizza lovers, earning its place as one of the city’s top pizzerias and even snagging the coveted “Best Food Truck” title from Best of San Diego. The story of Big Oven Pizza is one of heart, hustle, and a deep love for crafting pizzas that bring people together.
What started as a simple act of sharing homemade pizzas with family and friends has grown into an award-winning business that delights customers with its mobile pizza truck and a cozy brick-and-mortar spot.
A Recipe Born from Love
Big Oven Pizza’s story begins in the most human of places: a home kitchen filled with laughter and the aroma of fresh-baked dough. Ralph Kreidly, the man behind the magic, started making pizzas for his family and friends, not with dreams of fame but just to share something delicious. Those early pies weren’t just food—they were a way to connect, to make people smile, to create memories. The joy on his loved ones’ faces and their constant requests for more sparked a thought: maybe these pizzas could bring that same happiness to others beyond his inner circle.
Ralph’s inspiration came from a deep respect for pizza’s roots, especially the Neapolitan style with its soft, airy crust and bold, simple flavors. Wanting to get it right, he took a pilgrimage to Naples, Italy—the heart of pizza culture. There, he soaked up everything he could: the way artisans kneaded dough, the reverence for fresh ingredients, the dance of flames in wood-fired ovens. He watched pizzaiolos work with a kind of magic, turning basic ingredients into something extraordinary in just 90 seconds. That trip lit a fire in Ralph, shaping Big Oven Pizza’s mission: to make pizzas that honor tradition but aren’t afraid to push boundaries.
Chasing the Perfect Pie
Back in San Diego, Ralph threw himself into perfecting his craft. He knew the secret to a great pizza lies in the ingredients, so he didn’t cut corners. He chose 00 Italian flour for a dough that’s light and tender, and San Marzano tomatoes for a sauce that bursts with sweet, tangy flavor. Every ingredient had to be top-notch, fresh, and full of character, because Ralph wasn’t just making pizza—he was telling a story with every bite.
The star of the show is Big Oven Pizza’s Italian brick oven, a beast that hits 800 degrees Fahrenheit and churns out pizzas in just a minute and a half. That intense heat is what gives Neapolitan pizzas their signature charred, blistered crust, crispy on the outside but soft inside. Ralph spent countless hours tweaking his dough recipe, letting it ferment slowly over days to get that perfect balance of crunch and chew. Customers notice the difference—one raved, “It’s so much better than chain pizza places. I feel great after eating it, too!” That kind of feedback is what keeps Ralph going, knowing his hard work pays off in every slice.
From Food Truck to Neighborhood Hangout
The real game-changer came when Ralph decided to take his pizzas on the road. He launched Big Oven Pizza’s mobile truck, bringing fresh, artisanal pies straight to San Diego’s neighborhoods, events, and parties. The truck was a hit—imagine a wood-fired oven on wheels, serving up piping-hot pizzas at birthdays, weddings, or just a random Tuesday night. People loved the convenience and the quality, with one customer gushing, “Ralph and his team made my son’s 13th birthday unforgettable. The pizzas were a total crowd-pleaser!”
The truck’s success didn’t go unnoticed. It won the Reader’s Best of 2023 Best Truck award and was a finalist for Best Pizza in San Diego, proving Ralph was onto something special. But he had bigger dreams. In May 2024, he opened Big Oven Pizza’s first permanent spot at 5025 Shawline Street in Kearny Mesa, turning an old pizzeria into a bright, welcoming space with an open kitchen. Now, customers could watch the magic happen—dough being stretched, toppings carefully placed, pizzas sliding into the glowing oven. It was a bold move, but it paid off, making Big Oven a neighborhood staple almost overnight.
A Menu That’s Got Something for Everyone
Big Oven Pizza’s menu is a love letter to pizza in all its forms. Ralph didn’t want to be boxed into one style, so he offers Neapolitan with its thin, blistered crust, New York-style slices you can fold in half, and Detroit-style square pizzas with their crispy, cheesy edges. The Detroit BBQ Chicken Pizza is a standout, with fans calling it “beyond delicious!!” But it’s not just about pizza—there are fresh salads, daily specials, and a lineup of craft beers to round out the experience.
The open kitchen makes every visit feel like a show. You can see the team tossing dough, layering toppings, and pulling pizzas from the oven, all while the smell of baking crust fills the air. It’s a vibe that’s both exciting and comforting, and it’s no wonder people keep coming back. Plus, with online ordering and delivery, you can enjoy Big Oven’s pizzas whether you’re dining in or chilling at home in Tierrasanta. It’s all about making great food accessible to everyone.
Building a Community, One Pizza at a Time
At its heart, Big Oven Pizza is about bringing people together. Ralph and his team have created a space where customers feel like they belong. The Kearny Mesa location, with its fresh, clean look and friendly staff, is a place where locals gather, share stories, and enjoy a meal. One customer put it perfectly: “Met Ralph, and he’s just a great guy. You can tell he really cares about making his customers happy.”
That sense of community extends to Big Oven’s catering, where the mobile oven rolls up to events across San Diego. Whether it’s a wedding, a corporate gig, or a kid’s birthday, Ralph’s team brings the same passion and quality, making every occasion special. It’s a nod to the business’s roots—those early days of sharing pizzas with friends—and a reminder that food is about connection as much as it is about flavor.
Overcoming Challenges, Earning Praise
The road to success wasn’t always smooth. Starting a business in a city like San Diego, where competition is fierce, takes grit. But Ralph’s love for what he does kept him pushing forward. His hard work paid off with Big Oven Pizza being named one of San Diego’s top five pizzerias for three years running, plus a California Certified Small Business designation (#2030988) and a nod from Restaurant Guru in 2021.
Opening the Kearny Mesa location was a leap of faith, but it’s already a hit. Customers from all over, even pizza snobs from New England, can’t get enough. One reviewer said, “San Diego’s not exactly known for pizza, but this place is serving up something amazing.” That kind of praise shows just how universal Big Oven’s appeal is, drawing in everyone from locals to out-of-towners.
A Bright Future Ahead
Big Oven Pizza isn’t slowing down. Ralph’s got plans to keep growing, whether it’s expanding catering or finding new ways to share his pizzas with more people. The rewards program, where customers earn points and get the scoop on specials, is just one way he’s building a loyal community. It’s all about giving back to the people who’ve supported him from the start.
The journey of Big Oven Pizza is proof that big dreams can start small. From homemade pies shared with friends to an award-winning pizzeria that’s a San Diego treasure, Ralph Kreidly’s vision has turned passion into something extraordinary. By staying true to tradition, using the best ingredients, and creating a space where everyone feels welcome, Big Oven Pizza has mastered the art of pizza-making and built a legacy that inspires. Whether you’re biting into a Neapolitan pie straight from the oven or savoring a Detroit-style slice at home, every bite is a reminder of the love and care that goes into Big Oven Pizza.
