MEET ERIC MOSES
PIZZA GUY. OWNER. PROFESSIONAL PIZZA OBSESSIVE.
Wicked Awesome Pizza didn't come from a restaurant concept meeting, a franchise playbook or some guy in a suit deciding Knoxville needed another pizza place.
It came from Eric Moses spending a slightly unreasonable amount of his life thinking about pizza.
Then Came Wicked Awesome.
Our 14-inch artisan pizzas start with Eric’s pâte fermentée—or “old dough”—method, using a portion of previously fermented dough to help build deeper flavor and character into the next batch.
From there, it’s about keeping things simple: good dough, quality ingredients, the right balance of toppings and a seriously hot oven.
Each pizza is fired above 700°F, hot and fast, creating the crisp exterior, chewy center and lightly charred edges Eric spent years working toward.
Old-school technique. High heat. No shortcuts. Just really freaking good pizza.
Serious Pizza. Not-So-Serious People.
We're not interested in telling Knoxville that there's only one “correct” way to make pizza.
We just know how we like ours.
High heat. Great dough. Quality ingredients. Thoughtful toppings. A crisp, chewy crust. And absolutely no reason for a pizza restaurant to take itself too seriously.
That's Wicked Awesome.
Come eat some pizza.
25 Years in Restaurants. 20 Years in Pizza.
Eric has spent more than 25 years working in restaurants and roughly 20 years specifically learning the art—and science—of making really great pizza.
Along the way, he worked in pizza kitchens including Mellow Mushroom, Sergeant Pepperoni's, South Coast Pizza and Jaboni's, learning different styles, techniques and approaches to the thing he eventually became completely obsessed with.
And apparently making pizza wasn't enough.
Eric has eaten pizza in more than a dozen countries, because normal vacations are overrated.
Every kitchen, every pizza and every questionable amount of “research” added another piece to what would eventually become Wicked Awesome Pizza.
BOSTON ROOTS. KNOXVILLE HOME.
Eric’s story starts in Boston, where pizza isn’t exactly taken lightly.
Those New England roots followed him through more than two decades in restaurants, years spent working in pizza kitchens, and an unreasonable amount of pizza research around the world.
Eventually, that road led to Knoxville.
Wicked Awesome started small, serving pizza from inside Ashe’s Bearden Beer Market. But Eric always wanted it to become something more—a real neighborhood pizza joint with personality, where people could grab a slice, bring their friends, pick up dinner and actually want to hang around.
Now Wicked Awesome is starting its next chapter with a home of its own right here in Bearden.
Boston roots. Knoxville heart. Wicked Awesome pizza.
More room for pizza.
More room for people.
And significantly more room for whatever weird stuff Eric decides belongs on the walls.
