24h
Slow dough, fast fire
The dough rests for a full day before it ever meets the fire. That slow rest gives a crust that is light inside and crisp outside, ready in about 90 seconds.
Our story
A small oven with a wandering address.
Ember began in 2016 with a rebuilt step van and a simple idea: make a careful pizza, then take it to the neighbourhood. We still start each service by checking the dough, stacking the wood and choosing the first pie to share.
On the street since 2016 
The oven
A steady fire, a short bake.
The heart of the truck is a brick chamber set into the van, burning oak and beech through every service. It holds a steady 485°C, so each stretched pie bakes in about 90 seconds with a lightly charred, airy crust.
We keep the menu short on purpose. A few good ingredients, prepared each morning, mean every pizza leaves the window at its best.
From all of us at Ember
House rules
90s
Order ahead, skip the line
Choose your pie before you set out and it meets the oven as you arrive. Walk up to the window, take it warm, and enjoy the first slice right there.
Small batches
Dough’s out when it’s out
We plan each batch around the day ahead and finish service when the dough is gone. A smaller menu helps us prepare carefully and keep every order fresh.
Come hungry
Today: Madison Square Park, 11:30 – 21:00.
Check the map before you come — the spot changes with the day. Order ahead and we will have it hot at the window.