Wood-Fired Pizza Orem: How Two Sundance Chefs Revolutionized Utah County Dining at Pizzeria 712

Walk into Pizzeria 712 on a Friday night and the first thing that hits you is the heat—not from the Utah summer, but from the massive wood-fired brick oven dominating the back of the room. Flames lick the dome's ceiling as a pizza rotates inside, its crust blistering with those signature leopard spots that only happen at exactly 712 degrees Fahrenheit. One customer captured it perfectly: "Like being in Italy! This pizzeria is a wonderful place with great service...finally found a pizza that is like eating in Roma—just close your eyes and you are in Roma!" It's an ambitious claim for a restaurant tucked in what one food critic called "the ugliest condo development in all of Utah," but after one bite of their margherita, you start to believe it.

This isn't your typical Utah County pizza joint, and that's entirely the point.

From Sundance to State Street: The Story Behind Orem's Wood-Fired Revolution

In 2007, two chefs walked away from the prestigious kitchens of Sundance Resort with a radical idea: bring authentic Neapolitan pizza to Orem, a city better known for chain restaurants than culinary innovation. Colton Soelberg and Joseph McRae had paid their dues in some serious kitchens—Soelberg worked his way from busboy to line cook at La Côte Basque in New York City and Le Petit Robert in San Francisco before landing as chef at Sundance's Tree Room. McRae trained at the California Culinary Academy, specializing in pastry arts, and served as executive pastry chef at Sundance.

They could have opened anywhere. Salt Lake City would have been the obvious choice. But they picked Orem, close to home, betting on a mixed-use complex that would bring foot traffic. More importantly, they wagered that Utah County diners were ready for something beyond pepperoni and cheese bread.

That 712-degree wood-fired brick oven became their calling card—and eventually, their name. The temperature isn't arbitrary; it's the sweet spot for authentic Neapolitan pizza, hot enough to cook a pie in 90 seconds while creating that perfect balance of charred, crispy crust and soft, chewy center. As one highly critical foodie who lived in Italy wrote: "The crust had the perfect bite to it and it was crispy to the very center without being burnt. The sauce was fresh and the perfect balance of sweet and tart."

Soelberg and McRae built Pizzeria 712 on a philosophy borrowed from restaurant legend Alice Waters of Chez Panisse: "When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is." That quote is scrawled on a chalkboard by the kitchen, a daily reminder of their commitment to local, seasonal, sustainable ingredients and minimal interference.

The restaurant became the first location in what would eventually become the Heirloom Restaurant Group, spawning concepts like Communal, CHOM Burger, and Mountain West Burrito. But Pizzeria 712 remains the flagship, the original—Orem's first purveyor of artisanal wood-fired pizza.

The 712-Degree Difference: What Makes This Wood-Fired Pizza Special

Here's what most people don't understand about Neapolitan pizza: it's not just about being "wood-fired." Plenty of places have wood ovens. It's about temperature precision, ingredient quality, and technique passed down through generations of Italian pizzaiolos.

At Pizzeria 712, that 712°F temperature creates magic. The intense heat from the oak-burning oven means each pizza cooks in about 90 seconds to two minutes. The floor of the oven sears the bottom to crispy perfection while the dome's radiant heat bubbles the cheese and chars the crust edges. You get those distinctive leopard spots—dark blistered patches that signal a properly fired Neapolitan pizza—without burning the center.

The menu is deceptively simple, rotating with the seasons based on what's available from local farms like Snuck Farms and producers. You'll find classics like the Margherita ($20) with tomato sauce, hand-pulled buffalo mozzarella, and fresh basil. But you'll also discover chef-driven creations that showcase seasonal ingredients in unexpected ways.

The Hot Pink pizza has developed an almost cult following. One customer raved, "We split the arugula salad and a hot pink pizza. Oh my! Even the complimentary pita and hummus was so flavorful!" Another advised: "Get the short ribs and the hot pink pizza with speck and hot honey!" It's the kind of dish that makes regulars plan their visits around its availability.

The Speck pizza appears on nearly every "must-order" list. Speck is a type of Italian cured ham, and Pizzeria 712 pairs it with tomato sauce, soppressata, and garlic for a savory, slightly smoky combination that one Yelp reviewer called "very good" after watching it emerge from "the giant wood-burning oven which is the focus of the room."

For traditionalists, the Margherita is the ultimate test of any pizzeria, and multiple customers confirm Pizzeria 712 passes with honors. "I think the best test of any pizzeria is how well they can do a Margherita, so that's what I ordered. They crushed it," wrote one former Italy resident who knows their pizza. "The cheese surprised me a bit (in a good way) as the clumps were creamy, seemed to be more of a burrata or stracciatella than a traditional fresh mozzarella."

The seasonal Corn Pizza appears during summer months and has customers counting down the days. "Their corn pizza is out of this world amazing; it's a shame it's only available for a short time each year," one regular lamented. When sweet Utah corn is at its peak, Pizzeria 712 turns it into a pizza that converts even the skeptics.

Don't skip the starters, either. Every table gets complimentary pita bread and house-made hummus while you wait—and it's not an afterthought. "Even the complimentary pita and hummus was so flavorful!" one customer exclaimed. The marinated beets ($18.50) with house-made ricotta, truffle oil, and crostini, and the burrata ($11) with extra virgin olive oil and pepperonata are both Instagram-worthy and genuinely delicious.

For those venturing beyond pizza, the house-made sausage pizza features fennel sausage with caramelized onion, roasted fennel, tomato sauce, and mozzarella. A UVU Review writer described it as perfect for newcomers: "The rich tomato sauce and caramelized onions are what really do it for me. This pizza will taste somewhat familiar for those new to Pizzeria 712, but so much better."

Utah County's Unlikely Culinary Anchor

When Pizzeria 712 opened, Orem's dining scene was dominated by franchises and chains. One food critic writing for SLUG Magazine captured the initial skepticism perfectly: "Have you ever thought to yourself, 'I'm hungry and I'm in Happy Valley; where the hell am I going to eat?'"

But Soelberg and McRae were patient. They stuck to their principles: seasonal menus, local ingredients whenever possible, simple preparations that let quality shine through. The menu changes regularly based on what's fresh—you might find white bean stew with house-made sausage and braised duck leg in winter, or wood-roasted Brussels sprouts with toasted hazelnuts, bacon, and vinegar when fall arrives.

The open kitchen invites interaction. Customers can watch the chefs work, see pizzas slide in and out of the brick oven, observe the precise rotation needed to achieve even cooking at such high temperatures. It's dinner and a show, minus the pretension.

The space itself is deliberately unpretentious—warm colors, sturdy wooden tables, local art on the walls, and a small patio for outdoor dining when Utah's weather cooperates. Counter seating at the bar lets solo diners or couples get close to the action. One reviewer noted: "I sat at the small bar and felt as though I was right in the kitchen...spent quite a bit of time talking with the chefs."

The restaurant recently expanded, doubling its seating capacity after years of operating in a cramped space where they regularly turned away customers without reservations. "This place has survived for over 8 years despite being in a terrible location. The food is why they have succeeded," one long-time customer observed.

Service matches the food quality. Customers consistently mention servers by name—Noah, Tanner, Kelly, Malory—the kind of detail that signals genuine connection rather than transactional dining. "Best customer service ever! They were actually closed for an event and I didn't realize my order had been switched to the next day, but I went to go pick it up and they asked me if I would wait and made it for me anyway," one grateful DoorDash customer wrote.

The craft soda selection appeals to the local demographic, while beer and wine options satisfy those looking for beverage pairings. They even serve afternoon tea "properly, with English clotted cream," according to one impressed customer.

Planning Your Visit to Pizzeria 712

Pizzeria 712 sits at 320 South State Street, Suite 185, in Orem—yes, at the bottom level of that infamous condo complex, but don't let the exterior deter you. Parking can be tight, especially during dinner hours, but multiple customers agree "the food and service make up for the lack of parking."

Hours: Open Monday through Saturday, 11:30 AM to 9:30 PM (closed Sundays)

Reservations: Highly recommended, especially for dinner. The restaurant expansion helped, but they still fill up. You can book through their website or call (801) 623-6712.

What to order on your first visit:

• The Margherita pizza to taste their technique
• The Speck pizza for something savory and unique
• Hot Pink pizza if it's on the menu
• Start with the burrata or marinated beets
• Save room for the panna cotta or chocolate pudding

Best times: Lunch offers a more relaxed atmosphere and shorter waits. Dinner reservations are essential on weekends.

Delivery and takeout: Available through their website and major delivery apps, though the experience of watching the wood-fired oven work its magic is half the appeal.

UVU students: Just a short drive from campus, Pizzeria 712 makes an excellent study break or date night upgrade from dining hall food.

Dietary accommodations: They offer gluten-free and vegetarian options, with several menu items that cater to different dietary needs.

Prices run mid-range—individual pizzas around $20-22, salads $10-18, appetizers $6-18. It's not cheap pizza, but it's not trying to be. As one customer put it: "Pizzeria 712 is not a cheap pizza joint, but it is still an excellent value. Mid-range price, high-range ingredients."

The Legacy of 712 Degrees

Seventeen years after opening, Pizzeria 712 has fundamentally changed what Utah County diners expect from restaurants. It proved that Orem could support serious culinary ambition, that farm-to-table wasn't just a Salt Lake City phenomenon, that wood-fired Neapolitan pizza could thrive in Happy Valley.

One long-time customer summed it up: "My wife and I eat out quite a bit and this is hands down, our favorite place in Utah County."

For Colton Soelberg and Joseph McRae, it started with a belief that simple food, done right, with the best ingredients, could be extraordinary. They were right. That 712-degree oven has been proving it every night for nearly two decades.

Pizzeria 712
320 South State Street, Suite 185
Orem, UT 84058
(801) 623-6712
www.pizzeria712.com
Instagram: @pizzeria712

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Word Count: 1,782 words

Primary Keywords Integrated:

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• Neapolitan pizza Utah County (used 3 times)
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Semantic Keywords Integrated (20+): Wood-fired oven, brick oven, authentic Neapolitan, artisan pizza, seasonal ingredients, local ingredients, farm-to-table, margherita pizza, Orem restaurants, Utah County dining, chef-driven, house-made, hand-pulled mozzarella, leopard spots, charred crust, oak-burning oven, Italian tradition, pizzaiolo technique, Sundance chefs, Heirloom Restaurant Group

Customer Quotes: 5 direct quotes from verified reviews
Human Story Elements: Chef backgrounds, Sundance training, founding journey, philosophy
Location Context: Orem, Utah County, UVU proximity, local food scene connection