Found Treasure: Double 0 Dough + Food Truck Alley

Sept. 19, 2025—The name “Double 0 Dough” works on all sorts of levels. 

It works with its intended name: That’s a zero, not an O, as in the type of “00” flour many master pizza makers prefer—double zero is the finest grind—which tells you the pizzaiolo here is about that life.

It works as its often-assumed name: Double “Oh,” because it’s likely you will be making similar noises when you try it.

It even works as a cloaked spy reference, because the spot where Double 0 sets up proves clandestine—and next to futuristic Joby helicopters you could totally see 007 flying, hidden near the intersection of Neeson and Imjin. (Just google “Joby” or get to the choppers.)

Most importantly, though, Double 0 works without any double meaning.

It works because the one-man squadron flying this wood-fired operation has been evolving his craft for a decade and a half, in some of the area’s top kitchens.

He’s also been planning for this liftoff for two-thirds of that time, and of late double-timing test runs on his 24-hour ferment and dough hydration levels.

Those kitchens include Stationæry and Stokes Adobe, the latter where he honed his pizza pies under the tutelage of exec chef Aaron Raynor at Stokes and Folktale Winery.

“Aaron knows everything about anything with flour, and especially pizza,” Martinez says. “Plus he’s just a great teacher.”

And Double 0 works, as much as anything, because Edward Martinez’s micro-seasonal specialty pizzas interplay sweet and heat, umami and creamy, farm-fresh ingredients and leopard-spot char with chef-level yum.

If you sense I’m tracking toward fanboy on this operation, you’re reading the flight pattern.

I love everything from the choice of oak for the fire, to Neapolitan for the style, to Yoda and Nelson Mandela for the quotes blue-taped on the wall.

And we haven’t gotten to the helicopters or the mini food truck festival-to-be.

On my visit the two specialty pizzas won me over in different directions. Both come supported by bubbled and nicely scorched crusts that keep their structural integrity despite the payload on top.

One parlayed North African soft nduja sausage, sweet Calabrian peppers, ricotta, basil and slightly spicy honey ($19), the other potato, pickled jalapeño, long scallions, mozzarella, sharp cheddar, creme fraiche ($17) and “optional” Baker’s Bacon ($4), itself an OG Found Treasure.

Double 0, double chef kiss.

That pair of options, which rotate every month or so, share the stubby menu with garlic knots ($10), margarita, pepperoni and cheese pizzas ($15-$18).

Upcoming inventions include a salsa verde, an al pastor with seasoned meats and pineapple, and a street corn pie with crema, cilantro and Tajín.

“I want to try different things,” he says. “I love pizza! And I feel like everyone does too.”

Another reason it all works: Marina Municipal Airport management has the space and the ambition to rev up epicurean variety.

AJ Lawson, about eight months into his role, has made that a priority within a bigger plan.

“It provides the airport community with another choice,” he says. “In life, people want options. It also gives locals the chance to start up a business and actually operate it.”

He cites the chance to pair diversified offerings with watching the show taking off and landing next door, with both planes and industry leading Joby’s electric vertical take-off and landing aircraft (or eVTOLs). 

“In my role as manager I’m looking for ways to entice and get public more involved—this is the community’s airport!” he saying, noting that 10am-2pm this Saturday, Sept. 20, features a free, interactive and open-to-the-public Girls in Aviation STEM-based open house.

“It excites the youth,” he adds, “and is a lot of fun for families.”

With the help of airport administrator Melissa Ordumo, they’re deepening the roster led by Martinez, who’s also the first to complete the city permit process, and lives down the street.

For the forthcoming and more fully formed Food Truck Alley—in order of closest to debuting there to furthest—they also have Tiffany’s Specialties, King Hibachi, Açai Boys and Colores Climbing Coffee in the queue.

(Those will debut softly as they get city approval, then the airport team will schedule a grand opening gathering, as soon as early October.)

Ordumo sounds eager to put her office on the map.

“I’m most excited about people realizing Marina has an airport!” she says, laughing. “I know it sounds insane, but when I tell people I work there they say, ‘Marina has an airport?'”

Martinez’s catering work is growing more brisk, so these opening hours hinge on his private party schedule, but he hopes to park and wood fire 11:30am-1pm and 4-6pm Wednesdays-Fridays, 1-6pm Saturdays and :

Updates are available via the d00ds.pizza Instagram page.

Reminder: While his pizza pies score in the 90s, those are zeros.