Firenza Pizza, a burgeoning franchise touting “Pizza Like Never Before,” is set to open its newest restaurant in San Antonio, Texas.
Located at 5539 W Loop 1604 N Suite 104, Firenza Pizza of San Antonio will celebrate its grand opening December 18-23. By contributing $2, residents and tourists alike will receive a free two-topping pizza. The donation will help support the Susan G Komen of San Antonio, William Taft High School, and the Communications Arts High School.
In addition, the first 10 people in line December 22 and December 23 will get free pizza for a year.
“We couldn’t be more excited about bringing Firenza to San Antonio,” says Bola Sanni, who will run the daily operations of the new restaurant. “We’re confident that San Antonioians will be blown away by Firenza’s level of customization and quality products. We look forward to becoming the go-to fast-casual pizza place in The Alamo City.”
Firenza specializes in truly hand crafted and made-to-order pizzas that can be customized with nearly 40 fresh toppings including house roasted garlic, creamy mozzarella ovalini and lean grilled steak. For those customers who don’t want to create their pizzas from scratch, Firenza also offers eight chef-inspired signature pies ranging from the Pizza Vegetariana loaded with healthy vegetables to the Big Kahuna featuring smoked ham, bacon and tropical pineapple. Once the 10-inch pizzas are assembled, they’re baked in an open flame stone-hearth oven and guaranteed to be done within five minutes.
The cost of a simple cheese pizza is $5.99. Each topping is $.99 Signature pizzas start at $8.49.
While convenience and price are important selling points, the priority for Firenza is phenomenal pizza. “Unlike most other fast casual pizza chains where the crusts are premade and machine-pressed, our pizza dough is made in house daily and hand-stretched to order right in front of the guest,” Sanni says.
In addition to pizza, the restaurant offers diners customizable salads, oven baked wings, homestyle meatballs, breadsticks and more.