Former local construction manager starts portable pizza business in Summit County

Ray Mallory, owner and operator of Salvador’s Pizza, a business he started in April, grabs his apron from his small trailer kitchen on the morning of Friday, September 16, 2022 at Dillon Farmers Market.
Eiliana Wright

On the morning of Friday, September 16, Ray Mallory huddled in a Patagoina down jacket under a pop-up tent.

Behind him, a red cube-shaped trailer with “Salvador’s Pizza” written in white on the side held a shelf of individually wrapped pizza dough balls.

Dark wooden cutting boards were lined up on the table, not yet filled with samples. The market still had 30 minutes until the pedestrians started walking around.

At around 8:40 a.m., 20 minutes from opening, a vendor from a few stalls below approached his table — the first customer of the day. He ordered two pepperoni pizzas and a vegetable, which Mallory said would be ready in just 15 minutes.

Ray Mallory has found a way to exploit locals, friends, family and even other market vendors through his business, Salvador’s Pizza, which he launched in April.

Mallory moved from Kansas City to Summit County eight years ago with his wife. He now lives in Summit Cove with her and their three daughters and runs a business he never saw coming.

Prior to Salvador, Mallory worked in construction management and until June worked for Breckenridge Crane Service.

Sal Lopez, one of Mallory’s best friends and the company’s namesake, said he didn’t expect Mallory to open a pizza place. Nonetheless, “I feel like he’s doing great,” Lopez said. “I’m really proud of him.”

Mallory said his inspiration was to provide the community with a product he couldn’t find locally. A few times a year, Mallory and her family make the hour-and-a-half drive to Denver just to satisfy their pizza cravings.

It worked temporarily, but Mallory admitted he couldn’t drive to Denver every time he wanted pizza. “It would be, ‘Hey, I want what I can’t have here,'” Mallory said. “And then it was, ‘Okay, let’s do it.'”

At family dinners, Mallory would work on her recipe. He got better and better until he realized he had a quality product on his hands.

Eventually, Mallory saw a business opportunity. Then the COVID-19 pandemic hit, which Mallory called a “kick in the back.”

He consulted Lopez, who had worked at Pasquini’s Pizzeria in Denver for 10 years, to get started. Lopez answered Mallory’s questions, helped him learn more about the industry and connected him with suppliers.

Mallory said that one night he and Lopez were talking about the affair, but Mallory still didn’t know what to call him. At the time, he decided to give her the name of his friend.

“As soon as I heard that Ray wanted to do this, it was amazing,” Lopez said. “I just wished him well and gave him all my experience that I could.”

So what sets Mallory’s pizza apart? Mallory said pizza dough is the hook. “I take care of the product,” he said. “The flour we use is the finest, most palatable flour you can buy.”

Ray Mallory, the owner and operator of Salvador’s Pizza which opened in April, begins to prepare a pizza for a fellow market vendor in his small trailer kitchen on the morning of Friday, September 16 at Dillon Farmers Market.
Eiliana Wright / Daily Summit News

On top of the high quality, Mallory uses a rotating supply of handmade pizza dough that takes three days to make, then uses a portable pizza oven that simulates a wood-burning stove to achieve that Neapolitan-style look and taste. .

“I mean, it’s a living product,” Mallory said. “It’s a very fragile product, especially here at 9,000 feet. Things go wrong very, very quickly. »

Once in the oven, the whole pizza only cooks 60 to 90 seconds.

In addition, Mallory uses tomatoes and flour from an Italian company in New Jersey, Parmesan cheese from a market stall a stone’s throw from him at Dillon Farmers Market, herbs from Denver and olive oil. of Breckenridge.

For now, Mallory uses her portable pizza oven in her small trailer and has only begun to think about a physical location.

A cheese pizza is usually $12 and pies with toppings are around $13.

It was Mallory’s last weekend at Dillon Farmers Market, but he brings his trailer to The Pad in Silverthorne most weekend nights and is available to book for private events via or through an Instagram account direct messages to @salvadorspizzaco.