Our Story
Truly Pizza is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food.
Together with World Pizza Champion teammates Chris Decker and Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in the world of pizza.
“We’ve created Truly Pizza to serve as a neighborhood pizzeria that is welcoming, enthusiastic, service oriented and thoughtful to our customers throughout the entire guest experience,” says Donna Baldwin, co-founder of Truly Pizza
“We value and care deeply about our local community and look forward to expressing our passion for hospitality, design and of course amazing pizza with our neighbors here in Dana Point.”
“Food is the expression of our community, the environment and the background of the people who make and eat the food, and we’ve created Truly Pizza to be a hub that brings these expressions to life through great pizza,” says John Arena
“Our menu is informed but not bound by tradition, and mindfully curated from the ingredients to the food’s aesthetic – every decision is selected for a purpose with a focus on local sourcing and supporting farmers in our community.”
Donna Baldwin / Co-Owner / Founder / Developer
Donna began her career in the hospitality industry in Las Vegas, working for Steve and Elaine Wynn. She relocated to Southern California in 2006 and continued consulting for boutique hotels and hospitality-driven businesses. She contributed her passion, energy, and imagination to every aspect of hospitality, from entertainment to culinary development, design concepts, and guest experience. Her love for Pizza and her dream of creating a world-class, quality-driven casual restaurant brand came to fruition with her longtime friend John Arena when they partnered and founded Truly Pizza in Dana Point, CA. Donna is involved in day-to-day operations as well as the expansion of the brand.
John Arena / Founder / Partner / Pizzaiolo
John Arena was literally born into a family of pizza makers. He has spent his life traveling the world researching, refining and teaching his craft. Highlights of his journey include numerous Food Network appearances and making pizzas for 5 US Presidents. He is regarded as cultural ambassador of pizza, promoting collaboration and mutual respect amongst diverse practitioners of the pizza making art.
Chris Decker / Partner / Founding Pizzaiolo
Chris Decker is one of the most influential pizza makers in America. As a member of the renowned World Pizza Champions team, Chris has earned a reputation for culinary excellence and artistry. He is dedicated to sourcing local ingredients and combining them in ways that are imaginative but respectful of the long-standing traditions of his craft. Recently, Chris was named one of the Top 100 Pizza Chefs in the World at a prestigious ceremony in Milan, further cementing his status as a leading innovator shaping American pizza culture.
Michael Vakneen / Partner / Founding Pizzaiolo
Michael Vakneen is widely acclaimed as a multi - talented pizza industry innovator. His experience includes successful concept development, construction and pizzeria operation. As an active member of the World Pizza Champions team Michael is recognized as a top level cooking contest competitor and an award winning restaurateur. His numerous national and international accolades attest to his versatility. Within the core Truly team Michael contributes his years of experience to virtually every facet of our operation from growth planning to service and menu development.
Our Ingredients
We source ingredients twice weekly from small local farms in Orange County, applying this to salads, sandwiches, starters, desserts, and our full pizza lineup. Our curated wine list spotlights small-production bottles from Italy and California, paired to complement every dish. This approach reflects our deep commitment to community, peak quality, and seasonal vibrancy.
Our Sourcing Practices
We bring in fresh mozzarella, basil, roasted vegetables, meats, and cheeses from nearby farms and trusted vendors for maximum freshness across the menu. Highlights include our California red sauce, creamy onion-garlic bases, and rotating seasonal stars like burrata, radicchio, and butternut squash in pizzas, salads, panini, and apps. Our wines focus on gems like Italian Gavi whites, Montepulciano reds, California Pinot Noir, Chardonnay, and Cabernet Sauvignon.
Why It Matters to Us
We champion local sourcing to bolster our farming community, cut environmental impact, and capture Dana Point's coastal spirit in every bite. Founders John Arena and Donna Baldwin weave this into all decisions—from our 3-5 day fermented doughs to fluid seasonal menus—for better digestibility and real guest bonds. Drawing from our Vegas origins, we craft a neighborhood haven blending timeless craft with California flair.
We Start with Time
We mix a simple dough of flour, water, salt, and a whisper of yeast, then give it days—not hours—to come alive. Long, cool ferments build delicate flavor, open crumb, and a crust that’s both light and satisfyingly chewy.
We Source with Intention
We build our menu around what nearby farms, makers, and importers are most proud of right now. From peak-season produce to thoughtfully made cheeses and small-production wines, every choice is about clarity of flavor and a sense of place.
We Cook by Feel and Fire
Dough is stretched by hand, topped with restraint, and baked in high heat until the crust freckles and blisters. We lean on native woods, intuition, and experience—adjusting for the day’s humidity, the oven’s mood, and the rhythm of the room.
We Finish for the Guest
Plates are finished with last-second touches—herbs, oils, citrus, and salt—then paired with wines that echo the pizza’s texture and tone. A visual step-by-step journey (from dough to fire to table) invites you behind the scenes, and our “Taste the Method” reservations turn that process into your next night out.
