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Who doesn’t love pizza?
That question formed the basis for the creation of Hot Box Pizza, a local concept that debuted its house-made wood-fired pizzas in October of 2021.
“Pizza is a connection for people,” says Chef Terrell Turner, who operates the truck with his partner Suzanne Pham Banh. “It hits everyone differently, but everyone loves it. And you can always meet someone out for pizza.”
The truck is a featured vendor at Zócalo Food Park where they serve up a variety of “munchies” along with their signature wood-fired pizzas made with house-made dough, rustic tomato sauce and various toppings. The couple also has a brick and mortar restaurant in the works, which is slated to open later this year in Bay View. Read more about doh’p Woodfired Fare here.
We caught up with the couple this week, just ahead of their appearance at MKE Food Truck Fest on July 22, where they will be serving up their popular pizzas topped with cheese, pepperoni or sausage.
Do you offer vegetarian options? “We’ll be offering our cheese pizza at Food Truck Fest,” notes Banh.
Most popular item(s): “Our pepperoni pizza,” she says. “You just can’t go wrong with classic pepperoni.”
Where can people find your truck this summer? In addition to their home base at Zócalo Food Park, fans can also find Hot Box Pizza’s second truck at a variety of events around town, including the Harley-Davidson Homecoming Fest, where they’ll be firing up pies at Milwaukee Harley-Davidson, 11310 W. Silver Spring Rd. They will also be among the vendors at MKE Food Truck Fest on July 22. Watch their feeds on Facebook and Instagram for weekly updates on their whereabouts.
If you could park your truck anywhere for one day where would it be? Terrell says he’d love to take the truck to Italy, the pizza Motherland. “I’d like to see how the Italians respond to our pizza,” he says.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
