5401 N. University Drive, Lauderhill, 954-637-0124; 1025 S. University Drive, Plantation, 954-368-8900; PizzaFire.com
This fast-causal Neapolitan and New York-style pizza chain, based in Ohio and founded in 2014 by two world pizza champions, has introduced its first two South Florida locations.
“I flew to Cleveland to try it for myself,” franchisee John Gulyas says. “We did a demographic search in Broward County and Lauderhill to fit our criteria for a Pizzafire.”
Customers build their own pizzas in assembly line fashion from five cheeses, six sauces and more than 30 toppings (starting at $6.99 for Neapolitan; $10.99 for medium New York; $14.99 for large New York). Vegan cheese is a $1 extra, and gluten-free dough is $2.
An 800-degree, bright-red oven fire-bakes pizzas in 180 seconds. Hydroponic organic produce is grown on-site, and meats are GMO-free.
Eight specialty pizzas ($7.99-$17.99) feature The Margherita, The Buffalo with free-range chicken and ranch-bacon sauce and The Chicago with pepperoni, sausage, meatballs and bacon.
“Nothing is frozen, and everything is fresh,” Gulyas says.
Lunch and dinner are served daily amid modern surroundings of corrugated metal, blond wood tables, black chairs, pendant lighting and vibrant walls painted orange, green, yellow and red. A row of photos and signs explain the pizza-making process, ingredients and history of Neapolitan pizza.
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