1000 Degrees Pizza Opening in Spring; Pizza Ready in Two Minutes

Spring, Texas – A new pizzeria is coming to town!

1000 Degrees Pizza will be opening its newest eatery in the Birnham Woods Marketplace at the beginning of the year. Guests can create their own Neapolitan pizza by choosing from over 30 fresh and delicious toppings.

Pizza’s are cooked in an oven at 1000 degrees and are ready to eat in about two minutes.

The new pizza joint will open at 4057 Riley Fuzzel Road #100 in Spring.
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1,000 Degrees Neapolitan Pizza specializes in the pie in its name and has a new Roman-style pizza on its menu. Neapolitan pizza has a tomato sauce with slices of mozzarella on it, but 1,000 Degrees serves other topping combinations.

There are four other 1,000 Degrees locations in Texas.

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1000 DEGREES PIZZA ranked number seven for fastest growing fast casual food franchise.

7. 1000 DEGREES NEAPOLITAN PIZZA

2016 U.S. SYSTEMWIDE SALES: $18.3 MILLION (UP 88.7%)
2016 UNITS: 20 (UP 53.8%)
CONCEPT: AN ENERGETIC PIZZA CHAIN OFFERING AUTHENTIC NEAPOLITAN PIZZAS

This fast-casual pizza starts with an “authentic Neapolitan dough recipe dating back over 100 years.” It’s this authenticity, and its use of 1000-degree ovens that cook pies in two minutes, that the chain names as differentiators. Customers can choose from a menu of specialty pizzas and classic Neapolitan preparations, or create their own recipe by selecting dough and choosing from more than 40 sauces, cheeses, meats and vegetables.

For 1000 Degrees pizza franchise information please visit the 1000 Degrees pizza franchise opportunity section of our website.

Franchise Interviews with 1000 Degrees Neapolitan Pizzeria

We are meeting with Brian Petruzzi of 1000 Degrees Neapolitan Pizzeria. Serving customizable, authentic Neapolitan pizza on hand-tossed, never frozen dough and topped with more than 50 of the finest freshest ingredients, 1000 Degrees pizza perfectly captures American appeal and old world Neapolitan flavor. Each pie is familiar to New York style pizza, but maintains the light and airy appeal of Neapolitan style with a thin, slightly-charred crust.

Listen to the full interview by clicking the link below:

Listen to Interview