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National Pizza Day at The Pizza Press

Just in time for National Pizza Day this Sunday, Feb. 9, The Pizza Press has added Double Dough thick crust to its menu of custom and signature pizza options for a $2.50 upgrade. Known for its array of fresh and high-quality ingredients, customers are now invited to “publish” a pizza on a thick crust as well as the traditional thin crust.

The Pizza Press

Set in a fun 1920s newspaper theme, The Pizza Press draws fans who want to create their own custom pizzas, as well as their curated selection of local craft beer. Guests can choose from a selection of toppings, cheese and sauces to create their own pizza that is “hot off the press” in under four minutes.

The Pizza Press also offers signature pizzas including The Times (extra virgin olive oil, mozzarella, chicken, grape tomato, red onion, and finished with fresh cilantro and Sweet Baby Ray’s BBQ Sauce), The Tribune (red sauce, mozzarella, pepperoni, red onion, mushrooms, roasted red bell peppers, sweet Italian link sausage, olives and ricotta), The Chronicle (extra virgin olive oil, mozzarella, imported artichoke hearts, grape tomato, red onion, crimini mushrooms, roasted red bell peppers, and finished with fresh basil and basil pesto) and others.

Custom pizzas may grab the headlines at The Pizza Press, but diners can also enjoy traditional wings served with buffalo, BBQ, or mango habanero sauce, a selection of custom or grab-and-go salads, and tempting desserts such as fresh-baked cookies, deep dish cookies with ice cream, ice cream sandwiches and root beer floats.

The Pizza Press also has a carefully curated selection of local craft beer on tap. For an adult version of The Pizza Press ice cream float, guests over 21 can add ice cream to any of the darker beers, like a stout.

The new Double Dough crust is available at all locations of The Pizza Press. To find the restaurant nearest you, visit www.ThePizzaPress.com.

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