8 valley locationsPhoenix, AZEst. 2013

Fired Pie · Custom pizza and custom salads, Phoenix You inspire, we fire.

Invent your own pizza on a thin crispy crust. Dough and sauce made fresh in this store today, out of the fire in 3–4 minutes.

Order online Find your store

8valley locations 3–4minutes in the fire 2013first custom pie in AZ

A hand-pressed pizza, sauced and cheesed to order, resting on the prep counter with the topping wells behind it

Built to order, on the line

The dough was pressed in this building this morning. The sauce comes from a family recipe nobody here will hand over. Now watch your pie get fired.

The fire

Your pie. Six stations. 3–4 minutes.

Every pie takes the same road, in this order, every time. Yours included.

Keep scrolling, the oven does the rest

Hands laying a fistful of shredded mozzarella onto a freshly sauced pizza base

Station 01 / 06 · On the peel

This one is yours.

Dough pressed thin by hand, sauced, and loaded with everything you called out. About sixty seconds down the line and it is ready for the fire.

70°F · raw and ready

The open mouth of a brick oven with the fire lit inside, a cook working alongside it

Station 02 / 06 · The mouth

Into the fire.

The peel goes in and the pie hits stone at full heat. This is the part you can feel from the counter.

1,000°F · full heat

A pizza on the oven floor with flames rolling across the roof of the oven above it

Station 03 / 06 · The rise

The crust wakes up.

Under a minute in, the rim puffs and the first blisters come up. The cheese has not even let go yet.

1,000°F · 0:50 on the stone

A finished pizza with a puffed, leopard-spotted rim and fresh basil on top

Station 04 / 06 · The char

Leopard spots.

Two minutes in and the rim starts spotting. That char is the whole reason the oven runs this hot.

1,000°F · 2:10 on the stone

A pizza peel resting at the mouth of the oven with the fire still burning behind it

Station 05 / 06 · The pull

Out on the peel.

Three minutes and change. Any longer and the crust goes from crisp to dry, so it comes out on the clock, not on somebody's guess.

3:42 · out of the fire

Hands lifting slices off a freshly cut pizza, the cheese still pulling between them

Station 06 / 06 · Yours

Cut, boxed, gone.

Still too hot for the roof of your mouth. That is the correct temperature, and it is the whole point of doing it this way.

165°F · eat it now Start your order

The menu

Walk the line. Call it out.

Six steps down the counter, and you say what happens at every one of them. Take a name off our board if you want a head start, then change anything on it.

Order online

Step 01

Crust

Pressed to order, every one of them.
- House-made dough440 cal
- Gluten free+$2.99880 cal
- Cauliflower+$2.99470 cal
Step 02

Sauce

The tomato is the family recipe. Pick any of the eight.
- Tomato20 cal
- Chunky tomato45 cal
- BBQ30 cal
- Buffalo0 cal
- Pesto45 cal
- Alfredo20 cal
- Olive oil40 cal
- Garlic & oil35 cal
Step 03

Cheese

One of them, or all six. Nobody is counting.
- Mozzarella230 cal
- Fresh mozzarella90 cal
- Parmesan25 cal
- Feta70 cal
- Gorgonzola50 cal
- Vegan140 cal
Step 04

Meats

Eleven of them, cooked before they ever reach the pie.
- Pepperoni90 cal
- Sausage90 cal
- Spicy sausage100 cal
- Meatball80 cal
- Bacon140 cal
- Canadian bacon30 cal
- Capicola35 cal
- Salami70 cal
- Grilled chicken45 cal
- Buffalo chicken40 cal
- Steak40 cal
Step 05

Veggies

Twenty-two wells. Point at what you want as you go past.
- Black olive50 cal
- Kalamata olive90 cal
- Green pepper5 cal
- Roasted peppers15 cal
- Pepperoncini5 cal
- Jalapeño5 cal
- Red onion15 cal
- Roasted white onion30 cal
- Roasted mushroom20 cal
- Roasted spinach30 cal
- Roasted artichoke20 cal
- Garlic50 cal
- Tomato10 cal
- Sun dried tomato120 cal
- Cucumber4 cal
- Pineapple30 cal
- Granny smith apple15 cal
- Red grape35 cal
- Craisin130 cal
- Candied walnut270 cal
- Garlic croutons60 cal
- Tortilla strips60 cal
Step 06

Fresh herbs

Torn over the top on the way to the oven.
- Basil0 cal
- Cilantro0 cal
- Oregano0 cal

Sauce & cheese 465–715 cal · One topping 470–985 cal · Two topping 680–1,420 cal
Every count on this board is theirs, straight off the menu.

Or start from one of ours.

01
Margherita
830 cal
02
Mediterranean
700 cal
03
Pesto Chicken
840 cal
04
Hawaiian BBQ
780 cal
05
Veggie
760 cal
06
Steak & Blue
800 cal
07
Meaty Italian
910 cal
08
Elote Pie

Every one of these is built on the same line, from the same ingredients, in front of you.

The rest of the board

It is not only pizza.

Custom salads

The same line, the same idea. Arizona's first place to let you build both.

Greens: field greens · mixed greens · romaine · spinach, 15 cal each
Dressing: caesar 180 · chipotle ranch 280 · italian 330 · ranch 300 · sweet balsamic vinaigrette 390 · non-fat raspberry vinaigrette 110

Salad creations

Seven off the board, same deal as the pies. Change whatever you want.

Buffalo Chicken Caesar 370 · Naked Caesar 280 · Fired Italian 530 · Spicy Southwest 510 · Field Greens & Roasted Veggies 570 · Valley Field Greens 690 · Steak & Blue 730 · 'Lil Salad 85–680

Mac n Cheese

Fired Mac the way we make it, or Custom Mac the way you do.

Fired Mac 640 cal · Custom Mac 600+ cal

Rotoli

Rolled, fired, and cut into pieces for the table.

2 PC 168–170 cal · 4 PC 336–340 cal

Dessert

The Pookie is the one people come back for.

Fired Pookie 540/560 · Party Pookie 1,080/1,120 · Lil Cookie 260 · Chocolate Brownie 350 cal $2.99

Drinks, beer & wine

Because a pie this fast deserves something to sit with.

Fresh lemonade 230–360 · Fresh brewed tea 5–10 · Soft drinks 0–440 · Milk 170–300 · Bottled water 0
Domestic & craft beer 95–300 · Wine 6oz 130–143 · Garlic Cheese Crisp 390/780 cal

Fired Pie co-founder Doug Doyle at the oven, peel in hand, sliding a pizza toward the open flame

Doug Doyle · co-founder

The story

Two guys, fifteen years, one road trip.

Doug Doyle and Fred Morgan met at California Pizza Kitchen and spent more than fifteen years working together there. Then they drove to California to eat at the earliest fast-casual pizza spots they could find, came home convinced they could do it better, and opened the first Fired Pie in July 2013. It was the first place in Arizona to let you build your own pizza and your own salad. Four more stores opened in the first six months.

“We have a unique dough recipe, an old, Italian-family dough recipe.” — Doug Doyle, co-founder

2013first store opened 4stores in six months 8valley locations today

Find your store

8 across the valley.

Phoenix, Scottsdale, Glendale, Chandler and Mesa. Same dough, same sauce, same fire in every one of them.

Phoenix

Deer Valley Towne Center

3049 W Agua Fria Fwy
Phoenix, AZ 85027

(623) 879-6500

Phoenix

Park Central

3110 N Central Ave
Phoenix, AZ 85012

(602) 266-1183

Scottsdale

Zocallo Plaza

15425 N Scottsdale Rd, #100
Scottsdale, AZ 85254

(480) 636-7704

Scottsdale

Fashion Square

7014 E Camelback Rd, #577
Scottsdale, AZ 85251

(480) 874-4203

Glendale

Tanger Outlets

6800 N 95th Ave, #870
Glendale, AZ 85305

(623) 872-2222

Glendale

Aspera

7510 W Aspera Blvd, Suite 107
Glendale, AZ 85308

(623) 533-4056

Chandler

Ocotillo

1155 W Ocotillo Rd, Suite 8
Chandler, AZ 85248

(480) 634-8439

Mesa

Riverview

1003 N Dobson Rd
Mesa, AZ 85201

(480) 247-9788

Most stores run 11am–9pm, but hours move by location.
Call yours before you drive.

Catering & fundraising

Feed the whole room.

A team lunch, a classroom, a tailgate, or a fundraiser night where your group eats and earns a share of the night. Tell us the store and the date and that kitchen will call you back.

Stores8 across the Phoenix valley · every one of them caters
HoursMost stores 11am–9pm · check your location
Call(623) 879-6500
Writeinfo@firedpie.com
Follow@Fired_Pie

You are on the board, friend.

Someone from that kitchen will call you back to sort the details.

Wrong number? Just send another note.

Call your store Order online

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Fired Pie · Custom pizza and custom salads, Phoenix You inspire, we fire.

Your pie. Six stations. 3–4 minutes.

This one is yours.

Into the fire.

The crust wakes up.

Leopard spots.

Out on the peel.

Cut, boxed, gone.

Walk the line. Call it out.

Crust

Sauce

Cheese

Meats

Veggies

Fresh herbs