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    Firenza Pizza Set to Open in Boise

  • Industry News December 5, 2018

    Firenza Pizza is set to open its newest restaurant in Boise, Idaho.

    Located at 999 W. Main St. Suite 103, the new restaurant specializes in hand-crafted, made-to-order pizza is celebrating its grand opening December 11-15. In honor of the grand opening, Firenza Pizza of Boise will offer a 10-inch pizza for $5 when the guest downloads the Firenza Pizza app. For every $5 pizza purchased, Firenza Pizza will donate $2 to the Idaho Foodbank. 

    In addition, the first 10 people in line on Saturday, December 15 will win free pizza for a year – two free 10-inch pizzas per month for 12 months. Customers wanting to participate are advised to use the patio doors on the south side of the building.  

    The location will be owned and operated by Duane Paris.

    Firenza specializes in truly hand crafted and made-to-order pizzas that can be customized with nearly 40 fresh toppings including house roasted garlic and your favorite meats. For those customers who don’t want to create their pizzas from scratch, Firenza also offers ten chef-inspired signature pies ranging from the Primavera Fresca loaded with healthy vegetables, the Big Kahuna featuring smoked ham, bacon and tropical pineapple or the award-winning Chipotle Chicken topped with crema and fresh pico de gallo. Once the pizzas are assembled, they’re baked in an open flame stone-hearth oven and guaranteed to be done within five minutes.

    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 and hand-stretched to order right in front of the guest,” says Paris.

    In addition to pizza, the restaurant offers diners customizable salads, oven baked wings, homestyle meatballs, breadsticks, local craft beer, wine and more.

     

     

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.
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