16" pizza with two toppings, cheese breadstick & 4 cans of soda.

1. Family Deal

Medium pizza with one topping of your choice. (12 slices feeds 3-4 people)

14" One Topping Pizza Pick Up Special

Pepperoni, Canadian bacon, Italian salami, ground beef, Italian sausage, fresh linguica & bacon.

Heart Attack Special Pizza

Family Deal

Manager's Special

Ranch

10" Two Toppings Pizza & Can Soda Lunch

10" Two Toppings Pizza & Bottled of Water Lunch

Nothing like a cold soda to go with your pizza.

Can Soda

2 Liter Soda

Bottled Water

Chocolate Chip Cookie Pizza

Tiramisu

Brownie or Cookie for your sweet tooth cravings ?

Brownie Pizza

Any three toppings excluding (raw sausage and beef)

Calzone w/3 Toppings

Cesar salad with delicious chicken breast and croutons on the side.

Chicken Caesar Salad

Garden salad with the addition of Pepperoni, Salami, Olives, Onions, Tomatoes & Cheese

Antipasto Salad

Fresh lettuce, tomatoes, green peppers, red onions.

Fresh Garden Salad

Creamy Caesar dressing and flavorful croutons to please the entire crowd.

Caesar Salad

Bread, topped with garlic, herb seasoning, baked to perfection.

Cheesy Bread Sticks

Bacon Cheesy Stix

Buffalo Hot Wings

Pepperoni, Canadian bacon, fresh mushrooms, green bell peppers, red onions, Italian sausage, ground beef & extra cheese.

Price Buster Pizza

Heart Atack Special Pizza

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly oil a 16-inch pizza pan or prepare parchment for a pizza peel.

Preheat and prepare oven

On a lightly floured surface or a sheet of parchment, stretch or roll the 16-inch pizza dough to an even 16-inch circle, leaving a slightly thicker edge for the crust. Transfer to the prepared pan or peel.

Shape the dough

Brush the outer 1-inch crust with olive oil, then sprinkle the crust edge with 1/4 tsp salt and 1 tsp dried oregano evenly.

Season crust

Spread 1 cup of pizza sauce evenly over the dough, leaving the oiled crust exposed. Sprinkle 3 cups shredded mozzarella evenly over the sauce.

Sauce and cheese

Distribute topping 1 (about 30 slices pepperoni or equivalent) evenly over half or whole pizza as desired. Arrange topping 2 (1 cup sliced green bell pepper or chosen second topping) evenly across the pizza so both toppings are well distributed.

Add toppings

Slide the pizza into the preheated oven (onto the stone or pan). Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbly and beginning to brown. Rotate halfway through baking for even color if your oven has hot spots.

Bake

Remove pizza from oven and let rest 2–3 minutes. Slice into 8 or 10 pieces as desired. Serve hot.

Finish and slice

If baking separately, preheat oven to 400–425°F (205–220°C). You can bake the breadsticks during the pizza's last 6–8 minutes if oven space and timing allow; breadsticks bake slightly lower temperature and shorter time if par-baked.

Preheat oven or use same oven

Melt 3 tbs unsalted butter in a small bowl and stir in 1 tsp minced garlic, 1/4 tsp salt, and 1 tsp dried parsley until combined.

Prepare garlic butter

Place 6 breadstick dough pieces on a baking sheet lined with parchment or lightly greased. Brush each breadstick generously with the garlic butter. Sprinkle 1 cup shredded mozzarella evenly over the tops, then dust with 2 tbs grated Parmesan.

Assemble breadsticks

Bake in preheated oven at 400–425°F (205–220°C) for 10–12 minutes, until the breadsticks are puffed and the cheese is melted and lightly golden. If you baked with the pizza at 475°F, check breadsticks at 8–10 minutes to avoid overbrowning.

Bake breadsticks

Remove from oven and brush once more lightly with any remaining garlic butter. Sprinkle a pinch more dried parsley and let cool 1–2 minutes before serving.

Finish

Chill 4 cans of soda in the refrigerator for at least 1–2 hours prior to serving, or place cans in an ice bucket for 20–30 minutes to chill quickly. Serve cold alongside the pizza and breadsticks.

pizza dough (16-inch, thin crust)

pizza sauce

shredded mozzarella cheese

topping 1 (e.g., pepperoni, sliced)

topping 2 (e.g., green bell pepper, thinly sliced)

olive oil (for crust)

dried oregano

salt

breadstick dough (or frozen/par-baked breadstick base)

unsalted butter

garlic (minced)

shredded mozzarella cheese (for breadsticks)

grated Parmesan cheese

dried parsley

canned soda (assorted flavors)

In a small bowl combine warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Activate yeast

In a large mixing bowl, combine 3.5 cups flour and 2 tsp salt. Make a well and add the activated yeast mixture and 2 tbsp olive oil.

Mix until the dough comes together, then turn onto a lightly floured surface and knead 7–10 minutes until smooth and elastic. (If using a stand mixer, knead with a dough hook 5–7 minutes.) Add small additional amounts of flour if dough is excessively sticky.

Shape dough into a ball, lightly oil the exterior, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, punch dough down, transfer to a lightly floured surface and let rest 5–10 minutes. Then stretch or roll dough to a 14-inch round approximately 1/4 inch thick, leaving a slightly thicker edge for the crust.

While dough rises, make the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant, careful not to brown.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, 1/2 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning; remove from heat and let cool to warm.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a pizza pan or sheet. Preheat at least 30 minutes for best results.

Prepare your chosen topping: if using pepperoni it’s ready; for sausage cook and drain; for mushrooms or peppers, sauté briefly to remove excess moisture; slice onions thinly.

Shred the mozzarella if not pre-shredded and measure 3 cups. Have Parmesan and red pepper flakes ready for finishing.

Prepare the baking surface: sprinkle 2 tsp cornmeal or semolina on a pizza peel or pan to prevent sticking. Lightly oil the pan or brush a thin layer of olive oil around the dough edge for a golden crust.

Transfer the stretched 14-inch dough to the prepared peel or pan. Spread an even layer of the warmed sauce over the dough leaving about a 1/2–3/4-inch rim for the crust (about 3/4–1 cup sauce, depending on preference).

Evenly distribute the 3 cups shredded mozzarella over the sauce.

Scatter your 1 cup of chosen topping evenly across the pizza so every slice has topping.

If using a pizza stone, slide pizza onto the stone; if using a pan, place pan in the preheated oven. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway if your oven has hot spots, until cheese is melted, bubbly and crust is golden brown and cooked through.

Remove pizza from oven. Let rest 3–5 minutes before slicing to allow cheese to set slightly. Sprinkle grated Parmesan and red pepper flakes to taste, if desired.

Slice into 12 slices. Serve hot. This 14-inch pizza yields approximately 12 slices and feeds 3–4 people.

All-purpose flour

Warm water (about 105–115°F / 40–46°C)

Active dry yeast

Sugar

Fine sea salt

Olive oil

Canned crushed tomatoes

Tomato paste

Garlic, minced

Dried oregano

Dried basil

Sugar (optional, to balance acidity)

Salt

Black pepper

Whole-milk shredded mozzarella

Topping of choice (pepperoni, sausage, mushrooms, onions, peppers, etc.)

Grated Parmesan (optional, for finishing)

Red pepper flakes (optional)

Cornmeal or semolina (for dusting)

Olive oil (for pan and crust brush)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Proof yeast

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic.

Form dough into a ball, lightly oil the outside with remaining olive oil, place in a greased bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down dough and divide into two equal pieces for two 12–14-inch pizzas (or keep whole for a single large 16–18-inch). Let rest 10 minutes before shaping.

Mince garlic. In a small saucepan over medium heat, warm 1 tablespoon olive oil and sauté garlic 30–60 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt and pepper. Simmer gently 8–10 minutes, stirring occasionally. Remove from heat and let cool.

Preheat oven to 475°F (245°C) with a pizza stone or baking steel on the middle rack if available. If using a sheet pan, preheat oven the same way.

Cook ground beef: In a skillet over medium-high heat, crumble ground beef and cook until no pink remains (4–6 minutes). Drain excess fat and set aside.

Cook Italian sausage and linguica: Remove sausage and linguica from casings if needed, slice or crumble. In the same skillet, cook until browned and cooked through (4–6 minutes). Drain and set aside.

Cook bacon until crisp in a skillet or oven, then chop into bite-size pieces; set aside. Canadian bacon and salami do not require pre-cooking but can be quickly seared for flavor if desired.

If you prefer less grease on the finished pizza, briefly blot cooked meats with paper towels before assembling.

Shape dough: On a lightly floured surface, stretch or roll each dough ball into a 12–14-inch circle, leaving a slightly thicker rim for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet if using a stone; if using a sheet pan, lightly oil the pan instead.

Brush the dough rim lightly with olive oil to promote browning.

Spread a thin, even layer of sauce over the dough, leaving the outer 1/2–3/4 inch bare for the crust. Use about 1/2 cup sauce per 12–14-inch pizza (adjust to preference).

Evenly distribute about half of the shredded mozzarella (about 1.5 cups) and some provolone across each pizza, leaving room for toppings. Sprinkle about 1 tablespoon grated Parmesan on each.

Layer the meats evenly: arrange pepperoni slices across the surface, distribute Canadian bacon, salami, cooked ground beef, cooked Italian sausage, linguica slices, and chopped bacon so each slice will have a mix. For best cook, avoid piling too many meats in one spot — spread them out.

Finish with remaining cheese, a light sprinkle of crushed red pepper flakes (to taste), and freshly ground black pepper.

Slide pizza onto preheated stone or place sheet pan in the oven. Bake 10–14 minutes at 475°F (245°C) until crust is golden and cheese is bubbly and starting to brown. Oven times vary — check after 8 minutes.

If you like a crisper top, finish with 1–2 minutes under the broiler, watching carefully to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes, then slice and serve hot.

Garnish optional: sprinkle extra Parmesan or fresh basil if desired. Serve 1 slice per person as part of a larger meal or 3–4 slices per adult depending on appetite.

Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F (190°C) oven or on a skillet to keep crust crisp.

all-purpose flour

warm water

active dry yeast

olive oil

sugar

crushed tomatoes

tomato paste

garlic

dried basil

black pepper

pepperoni slices

Canadian bacon, sliced or diced

Italian salami, thinly sliced

ground beef (80/20), cooked and drained

Italian sausage (sweet or hot), casings removed and cooked

fresh linguica, cooked and sliced

bacon, cooked crisp and chopped

shredded low-moisture mozzarella

shredded provolone (optional, for extra melt)

grated Parmesan

crushed red pepper flakes

freshly ground black pepper

olive oil for brushing

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface.

Preheat and prepare

Take the 16-inch pizza dough and stretch or roll it into a 16-inch round, leaving a slightly thicker edge for the crust. Place the dough on a piece of parchment or a lightly oiled pizza peel/pan.

Brush the crust edge with 1 tablespoon olive oil and sprinkle the salt over the edge if desired. Spread 1 cup of pizza sauce evenly over the dough, leaving the crust exposed. Evenly distribute 3 cups shredded mozzarella over the sauced surface.

Dress the pizza

Arrange Topping 1 (about 30 slices of pepperoni or equivalent) evenly across the pizza. Scatter Topping 2 (about 1 cup sliced bell pepper or other vegetable/protein) evenly as well so both toppings are distributed across the pie.

Transfer the pizza (on parchment or peel) to the preheated oven/stone or place on a lightly oiled baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Remove the pizza from the oven and let rest 3–5 minutes. Slice into 8–10 slices and keep warm while you oven-bake the breadsticks if needed.

If you baked the pizza first, reduce oven temperature to 425°F (220°C) for the breadsticks. Lightly grease a 9x13-inch pan or line with parchment. On a floured surface, stretch or roll 1 pound of dough into a rectangle roughly the size of your pan.

Prepare oven and dough

Transfer the dough to the prepared pan. Mix melted butter (3 tbs) with 1 tsp minced garlic and brush evenly over the dough. Sprinkle 2 tbs grated Parmesan and 1 cup shredded mozzarella evenly over the top. Season with 1 tsp dried Italian seasoning and 1 tsp salt.

Bake in the 425°F (220°C) oven for 12–15 minutes, until golden and cheese is melted and bubbling. If you prefer pull-apart sticks, let cool slightly and cut into 8–12 strips.

Serve warm with marinara or pizza dipping sauce if desired.

Serve

Chill or serve 4 cans of soda cold. Optionally pour into glasses with ice. Serve alongside the pizza and cheese breadsticks.

pizza dough (store-bought or homemade)

topping 2 (e.g., bell pepper, sliced)

salt (for dough edge, optional)

refrigerated pizza dough or breadstick dough

unsalted butter, melted

minced garlic or garlic paste

mozzarella cheese (shredded)

dried Italian seasoning

soda (cans)

marinara or pizza dipping sauce (optional)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a dough hook or wooden spoon until it forms a shaggy dough, about 3–5 minutes by mixer or 6–8 minutes by hand.

Mix dough

Knead the dough on a lightly floured surface (or with the mixer) for 6–8 minutes until smooth and elastic. If too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Knead

Lightly oil a clean bowl with 1 teaspoon olive oil, place dough inside, turn once to coat, cover with plastic wrap or a clean towel, and let rise in a warm draft-free area for 60–75 minutes, or until doubled in size.

First rise

Punch down the dough and transfer to a lightly floured surface. Shape into a 16-inch round by pressing with fingertips and stretching, or roll with a rolling pin to about 1/4-inch thickness, leaving a slightly thicker rim for the crust. If dough resists, let rest 10 minutes and continue shaping.

Shape

While dough rises, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Stir until well blended. Taste and adjust seasoning. No cooking required for a simple pizza sauce; rest at room temperature until ready to use.

Make quick sauce

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven doesn't reach 500°F, preheat to its maximum.

Preheat oven

Lightly dust a pizza peel or the back of a baking sheet with 2 tablespoons cornmeal. Transfer the shaped dough to the peel/pan, adjusting so it's centered.

Prepare peel or pan

Spread about 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving a 1-inch border for the crust.