About Us

approach

So you're probably wondering who we are and what we're doing here with the combination pizza hut and farm village. An erudite observer reminds us; the glaciers are melting, giant sheets of ice with memories from before we took up the plow are calving into the sea. It's also important to walk in the woods and laugh with friends ...

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FARM & FLOUR

Made with naturally leavened, hand-mixed dough, and cooked on an 800+ degree hearth, our pizza aims for transcendence. The crust has just the right balance of tangy sourdough and sweet freshly ground wheat from the fertile river bottoms of the St. Lawrence (Quebec) and the Dog River (Vermont) . Fermented over two days for maximum flavor and nutrition it forms ...

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Our Team, Our People, Our Family

The People Making Things Happen At Woodbelly



Dave Dickson
Dave grew up in Burlington, Vermont, received a Bachelor’s Degree from Bates College, and was trained in kitchens in Vermont, on Cape Cod, and in Central Italy. After working as a librarian and gardener for several years in Perugia, Italy, he returned to Vermont and took a series of jobs on farms and in nurseries before joining the Cooperative in 2014. Dave mixes the dough, chops wood, drives trucks, and cooks pizza. Dave brings his attention to detail and a passion for simple handmade food to his work at Woodbelly Pizza—when he is not skiing in the Bolton backcountry.

Lucy Schmid
Lucy grew up on the coast of Maine and spent years working at a bustling diner on the Portland Waterfront. Now in her third year with Woodbelly, she is perfecting the art of bringing pizza and humans together. From chopping garlic with gusto to intuiting a smooth flow of food service, Lucy delights in her roles as event lead and pizza maker and approaches her work with a performative flourish.

Celeste Huck
Celeste grew up in Montpelier's Hubbard Park neighborhood before leaving for Kentucky, where she received her Bachelor's from Berea College. Her experience coordinating logistics and facilitating team building keeps Woodbelly Pizza running smoothly. She lives in East Montpelier with David, their son, and Mr. Leo the dog.

David Huck
David has been making pizza since his time in the housing and dining cooperatives of Oberlin College. He moved to Vermont in 2011, and has been making pizza, mixing dough, driving and maintaining trucks, and managing the sales, marketing, and financial needs of Woodbelly ever since. David has a hunger for best practices and synthesizes research and advice from experts, which has lead him to innovation that is grounded in what works. He loves arcane trivia.

Testimonials

Here's What People are Saying.



"Ok, these guys are just the best. Firstly, they're wonderful to work with. Very communicative via email and phone, had tons of general wedding info, and were hugely helpful in answering our questions and helping us brainstorm about the whole evening. They were also flexible and excited to make our dinner exactly what we wanted and provided a bunch of options for us to choose from."

—Dan