Your City's Brick Oven Pizzeria · Est. 2005

Brick Oven Pizza
Baked From Scratch.

Hand-stretched dough, San Marzano tomatoes, and real fire from our brick oven. A neighborhood institution — and still the most-loved pie in town.

Hours Mon · Wed–Sun · 11am–10pm (Closed Tue)
Brick oven pizza
32"Pizza Challenge
Baked from scratch · Brick oven fired

Family-owned, from scratch,
since 2005.

For two decades, we've stayed on Main Street doing one thing extraordinarily well — baking pizza the way it's meant to be baked.

🔥

Real Brick Oven

Gas-fired to temperatures a home oven never reaches.

🍕

Dough Made Daily

Slow-fermented, hand-stretched to order. Never frozen.

🚒

Fire Truck Catering

Mobile brick oven for weddings, offices, events.

🏆

Best of Your City

2022 · 2023 · 2024 — local favorite, three years running.

A taste of the menu.

Margherita pizza
The Margherita

San Marzano · whole-milk mozz · fresh basil

Pepperoni pizza
Double Pepperoni

House favorite · crispy cup-and-char pepperoni

Calzone
Ricotta Calzone

Stuffed · folded · brick oven baked golden

Think you can finish
the 32" Monster?

Our legendary 32-inch pizza challenge. Finish it with a friend in one sitting and your names go on the wall — plus the pie's on the house.

Accept The Challenge →

Reviews from neighbors.

★★★★★

"Moved here from Brooklyn and was convinced I'd never find real pizza again. First bite at The Avenue, I called my brother. This is the real thing, right here in town."

Robert K. · Neighborhood Regular
★★★★★

"We hired the Fire Truck for our wedding rehearsal — 80 guests, pies coming out of the oven all night. Everyone raved. The team ran it like clockwork."

Carla M. · Local Resident
★★★★★

"Been a regular for twelve years. The calzone hasn't changed, the wings are still jumbo, the service is still friendly. A neighborhood place that hasn't slipped."

Anita R. · Local Resident

Brick oven pies &
house favorites.

Hand-stretched dough, San Marzano sauce, and whole-milk mozzarella — every pie fired in our brick oven. Sides made in-house, sandwiches pressed to order.

Great pizza
is the simplest
hard thing to make.

For two decades, The Avenue has stayed on Main Street doing one thing extraordinarily well — baking pizza the way it's meant to be baked. Hand-stretched dough. Imported tomatoes. Real fire.

We don't cut corners, and we don't chase trends. A great pie is dough that's been given time to ferment, sauce that tastes like the tomato it came from, and a brick oven hot enough to do the crust justice. Everything else is seasoning.

We're a family business. Half the staff has been here more than a decade. We know our regulars by name. We greet every new face the same way. And we still take the 32-inch pizza challenge seriously — ask anyone who's finished one.

— The Avenue Family
Your City, ST · Since 2005
20+
Years in Business
500k+
Pies Out of the Oven
32"
Challenge Pizza
5.0
Local Rating

How much pizza
does your party need?

Tell us the occasion, guest count, and what you want on the table — we'll ballpark it in under 60 seconds. Call us to lock it in.

From office lunches for 10 to full-on weddings for 200, we've got the kitchen — and the Fire Truck — to handle it. Order pans of pies, trays of wings, full-spread catering, or have us bring the mobile brick oven to your event.

🚒 About the Fire Truck Our mobile brick oven shows up, sets up, and bakes fresh pies on-site for the length of your event. Books up fast on weekends — ask early, especially for wedding season.
Estimated Range
$0 — $0
Based on current menu pricing. Final total depends on specific pies, toppings, and add-ons. Call (555) 123-4567 to confirm and book.
Send The Booking Request →

Hungry when
you are.

Dine in at the bar, grab carry-out, or have it delivered across Your City and surrounding areas.

Address

123 Main Street
Your City, ST 00000

Hours

Mon · Wed – Sun
11am – 10pm
Closed Tuesdays

Delivery Area

Your City · surrounding neighborhoods · nearby towns

Catering or large order?

✓ Request received. We'll call you back within a few hours to lock it in.
Concept by Tom McCann