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fARM CAT PIZZA

4222 Highland Ave KCMO 64110

Sunday 06/07

10am-3pm

Our Next PIZZA BUFFET

Image by Jeremy Thomas
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We're looking forward to seeing you!  A few things to note before your visit:

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BUFFET STYLE:

  • Some Pizza Pop Ups (usually Sunday Brunches) will be "buffet style" - we will be continuously pumping out pizzas of each type.  Grab a slice as they come out.  BUT, if it's not super busy and you'd like your own whole pie (sometimes there's one combo that you know you'll L❤️VE :) that's totally cool - just shout it out to Mr. Pizzaiolo Man (the chef).

  • Pricing per slice listed is usually $3 or $4 per slice.  Each slice is 1/4 of a whole 12-14" Neapolitan pie.  We will have Venmo, CashApp, and Zelle QR codes and a "cash bucket"

WHOLE PIE NIGHTS:

  • Mostly just on the nights when we have an extra set of hands to assist the Pizza Chef, pizzas are ordered whole

  • We take in-person orders but we prioritize orders placed online - there is usually a wait for walk-in orders

  • Online Orders are cut off as soon as the Pizza Night Starts (usually at 5pm)

  • We regularly sell out - ordering online guarantees your order

  • TO PLACE YOUR ORDER ONLINE: Click Here and select the arrival time (Step 1) and make sure it's in your cart (it will show up as a $0 item), then select your pizzas (Step 2)

ENVIRONMENT:

  • Dirt Beast Farm is a high production urban farm with every square foot having a purpose.  This means there are potential trip hazards.  Please be careful not to walk on our vegetable beds.

  • We ain't the fanciest joint in town.  Seating mostly consists of lawn chairs, tree stumps, and tables made of plywood.

  • Each pizza only takes between 5-8 minutes from start to finish, but with only one chef and 50 pizzas per night...Mr. Pepperoni Pizzaiolo Chef Man is in a constant state of motion and concentration, please don't be insulted if he is too "in the pizza zone" to talk coherently.

  • We will have beverages available.  We cannot legally charge for certain beverages...but if you'd like to throw some extra cash or digital payment our way for the "experience" of our pizza nights, please do - it will ensure that we can continue to provide all of the rugged services that we do!

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About our pies

We make a contemporary Neapolitan style pizza called Pizza Canotto, which has a thin crust in the center with exterior crust, or "cornicione," that is both soft and airy on the inside while being crunchy on the outside.  Canotto translates into dinghy, like an inflatable raft, which is what these pizzas look like with their puffed up rims!

Each pizza is about 12" and like most Neapolitan pizzas, ours feature super fresh ingredients (we are a farm after all), not too much cheese, and a signature leopard spot crust.  Can be enjoyed as a personal pizza or shared with others.  We use a high temperature wood fired oven that reaches 1000°F, and produces a pizza that is a nice smokiness and char.

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