Cold-fermented Neapolitan dough rested 48 to 96 hours and finished in an oak-fired oven mounted on a back-patio trailer defines Ellie's Wood Fired Pizza, which opened on Voltaire Street in September 2024 after three years operating in Yuma, Arizona. A 1,200-square-foot indoor dining room plus a matching 1,200-square-foot outdoor patio gives guests sightlines to the husband-and-wife team building pies — a mid-block Voltaire layout that puts the operation a few doors from the savory-pastry counter at Pop Pie Co. The menu covers Margherita, pepperoni-and-sausage, applewood-bacon-and-jalapeño, Alfredo, and a signature elote pizza topped with fire-roasted corn over a guajillo-chili oil base. A "pizza-a-day" giveaway program comps one customer each service, alongside post-shift pizza distribution to OB's unhoused community. An onsite plant-store nook and a dog-friendly patio share the floor plan, with the Voltaire dessert finisher run by the Cuban-Mexican baked-goods counter at Azucar a short walk east. The chili-oil base from the elote pizza spun off into JoJo's Chili Crisp, a packaged consumer-product brand the owners launched in tandem with the restaurant — an integrated CPG-and-restaurant build distinguishing this kitchen from a pure pizzeria operation.