MOOTZ

Hoppen Hierarchy:★★★★

Wood-Fired Pizza

Perfect For: Casual Dining; Lunch; Takeout

Standout Dishes: Pepperoni Pizza; Arugula Pizza; Margherita Pizza

Collin Adkisson is in exactly the place he’s supposed to be. It’s been quite a journey for him to get here, but he’s found his place with Mootz, and the Omaha pizza scene is all the better for it.

This Omaha food truck serves delightful Neapolitan pizzas that are short on toppings and allow the quality of the ingredients to sing. Most pizzas have 1-2 toppings, but the combination of standout dough, sauce, and a unique cheese blend make these pizzas truly special.

The road to this iteration of Mootz has been winding. Collin cut his teeth working in many of Omaha’s best pizzerias and, when the pandemic hit in 2020 and everyone was stuck at home, he began experimenting with pizza making with Gozney Roccbox ovens in his backyard. He created a style that was uniquely his own and started taking online orders.

The pizza became so popular that Collin purchased and built out a food truck that he’d take all over Omaha. And when the opportunity arose, he and his family opened a brick and mortar.

Unfortunately, the restaurant closed in early 2026. But just when it appeared Mootz was gone, Collin jump-started the food truck once again.

And if you see how happy he and his wife, who he operates the food truck with, are now, you know he’s exactly where he’s supposed to be.

The truck moves around, but can most commonly be found in the Aksarben neighborhood near the Inner Rail Food Hall. Follow Mootz on social media to stay up to date on where they’ll be pulling up next.

That crust is one of the elements that’s make it among Omaha’s best pizzas. It’s technically proficient: loose and floppy in the middle, chewy and bouncy on the crust’s edge. The dough has a nice fermented flavor that balances the acidity of the tomato sauce.

Mootz’s cheese selection also makes it stand out. Each pie features gobs of milky, rich mozzarella cheese, but it’s the unique blend of romano, asiago, and grana padano that’s really unique. These hard cheeses create a nutty, salty layer that’s unexpected, but completely welcome.

Mootz’s sauce is slightly sweet and with a very fresh, tomato-forward flavor.

Mootz has a consistent menu of cheese, margherita, and pepperoni pizzas, along with a daily special. Because its crust, cheese, and sauce are of such high quality, the restaurant tends to keep the pizzas relatively simple. The pizzas tend to be minimalist on toppings, allowing the wonderful base elements to star.

The Margherita Pizza is the best example, with only basil, olive oil, and sea salt adorning the pie. But the freshness of each topping stands out, and the simplicity really allows the milky, creamy cheese to shine.

But things only get better as Mootz starts adding toppings, and it all starts with the Pepperoni Pizza. Mootz liberally applies tiny pepperonis that curl up into tiny cups, which add a crispy texture and serve as mini grease receptacles. The combination of salt, fat, and the slightest bit of heat is just brilliant.

One of the best specials is the Arugula Pizza, which is far more interesting than its name sounds. This pizza hits all corners of the flavor spectrum: rich creaminess from garlic confit; peppery spice from sausage; sweetness from balsamic glaze; bitterness from dressed greens. It’s wonderfully balanced.

Other potential specials include the Oaxaca & Jalapeno Pizza, which employs the mild, earthy flavor of the Mexican cheese as its main ingredient. This cheese is so melty it’s almost buttery; if you want cheese pulls, this is the pizza for you.

The Calabrian-chile base of the Buffalo Chicken Pizza has enough heat to awaken the palate, but not enough to send you running for the sink in need of another glass of water. It’s the perfect amount of spice, which is accented by cooling mozzarella cheese. The fried chicken nuggets add texture and fat, and while you may feel a bit shameful ladling the housemade buttermilk ranch all over it, that shouldn’t stop you from indulging.

It’s not hard to see why, despite its humble beginnings, Mootz quickly gained such a passionate following. The dough Mootz uses ensures that each pizza is a unique masterpiece after a quick trip in the wood-fired oven, and the quality of the ingredients makes each a standout.

The path for Mootz to find its footing hasn’t been an easy one. But if you visit and sink your teeth into one of these pizzas, you’ll see that Collin has found his place. This Omaha food truck is one that has to be visited.