MILBRIDGE — Making pizza has always been a family affair for sisters Anne Hassett and Carrie Lacy.
“Our parents would make a pizza every Saturday for all of us to eat,” says Hassett.
“Our dad would make the sauce,” adds Lacy. “We’d all help out with the toppings.”
The sisters opened Fire & Dough Wood Fired Pizza this past summer. The oven is housed in a mobile kitchen parked beside Hassett’s Main Street home in Milbridge. Their small, outdoor pizza parlor can be found right on Route 1 as it winds through the historic downtown.
“We were thinking about this for a while, and then last year we started taking the time to get seriously prepared,” says Hassett.
Fire & Dough serves 10-inch pizzas, all prepared in a wood-fired oven. There’s the standard cheese, pepperoni or vegetable pizzas, as well as margherita, spicy meatball and eggplant Parmesan. The Lynch Hill Farm Blueberry Dessert Pizza is made as a special from time to time.
“It’s really taken off like we couldn’t even imagine,” said Lacy. “Sometimes we’re making up to 100 pizzas a day.”
“We thought most of our customers would be tourists, but we’ve been getting a lot of local traffic,” Hassett added. “Friday nights have been pretty crazy, people parked up and down Route 1. I think people around here are very gracious, very open to new food.”
Hassett used to summer in Maine and moved to Milbridge full time this year. She and her sister grew up in Glastonbury, Conn. Lacy is a former New Haven police officer while Hassett previously worked as a veterinary receptionist. They both grew up working in pizzerias.
A couple of years ago, the sisters signed up for a class on operating a mobile wood-fired pizza oven through the Denver-based company Fire Within. They learned to make dough, cook with wood fire, devise a menu and other skills.
Inside their mobile kitchen, Hassett and Lacy assemble a few pizzas. They flatten out the dough, spread the sauce, and add various toppings. Fired with locally sourced oak wood, the oven burns hot, and it only takes a couple of minutes for the crust to harden.
“Working with the oven, there are hot spots and cooler spots, so you want to keep moving the pizza a little bit to keep things even,” Hassett said.
On the wall is a picture of Hassett and Lacy’s parents.
“They definitely would have gotten a kick out of this,” Lacy said.
Since opening in late June, sales have exceeded the budding entrepreneurs’ expectations.
“I’d say wood-fired pizza is almost cultish right now with the social media,” Hassett said. “We didn’t expect that so soon up here, but we’re happy about it.”
Fire & Dough is closed on Wednesday. The pizzeria is open from 11:30 a.m. to 7 p.m. Sunday-Tuesday and Thursdays and from 4 to 7 p.m. Friday-Saturday. Phone orders are not taken. For more info, call 546-8116 and visit www.fireanddoughdowneast.com.