Pinos Pizza

06/14/2026

06/14/2026

Mountains Dew Baha Blast:

As far as the flavors go, it’s described as a combination of Mountain Dew, lemon, and lime, and a blue Spera drunk. lol ok…

We added these two guys to our 20 ounce section of sodas for the summer cause Pepsi said it’s their top best sellers right now. I’m like what? Ok…

 the Crew and I took one Baha out of the cold refrigerator and dumped it into five sample cups and everyone really liked it

Light & refreshing  (tropical Lime)

06/14/2026

So the win goes to Morocco Gold EVOO. We do spiral motion from the outside to the inside on our margarita pizzas, and our white pizzas.  These are both pies that get crushed minced garlic.

06/14/2026

At Pino’s Pizza, we don’t say small medium large extra large.

 because Depending on what city you are from,  conversion of what a large is where you could say what a regular is

we say:
12 inch—- Feeds 1
16 inch — Feeds 2
20 inch — Feeds 4
28 inch — Feeds 8

This is a 28” inch pizza made by Aya from Kazakhstan.

If you’re in NYC  print Philly or a New Haven, Connecticut most places make a “regular pie”which is a 20”

Order a “large” from Papa Johns or Dominos it’s gonna be a 14 inch pizza and somebody from Philly or New York City would say this isn’t a large !?!?!?

06/14/2026

6/13/26 Crew is growing is growing.
Just finished our sixth week open.

Training galore  to get the shop rolling at the beginning of each new summer season is like climb into a top of the mountain and once the whole crew is in place then it’s downhill

We are there

Very smart class and quiet crew. I make enough Noise for the rest of them

It went smooth and the Crew knows I’m happy.

Have 8 crew,  plays Ruby my manager in her fifth year with us.  she’s corners doing at my shop

plus me !

I make the 10th worker

old fart at 61. 

I tell these J1 Visa college Work & Travel students, that I was here making pizzas since 1993, 14 years before they were even born.

 im Old for the shop. It’s so much physical work it’s insane and my doctor says this type of job is meant for YOUNG stallions and not my old wrinkly ass.

 I know that he is right and it’s just another season or maybe two we’ll see I’m looking to transition or if I’m gonna stick around and oversee it I just have to have more workers earlier in the season because launching the shop each summer, a local friend who helps me scrub down, clean and paint the shop each April, it’s all too hard for me physically  every April for a full month, but it really takes a toll on me and it’s harder than when we’re all out jamming in july with the big Crew

 Obviously things come together once I have a fat crew in
Mid June and and everyone knows what to do and how to prep everything, etc.

but Jesus it takes like the middle of April till the middle of May to get the shop pre-opened scrubbed and clean, fresh paint wtf

and then the middle of May to the middle of June to really get a good crew going

and that’s pretty much where we’re at

now so here comes July and August and it’s kind of the easiest couple of months for mePersonally ie when I have a huge crew of 13.

End of After work rant

Jim

06/14/2026

This entire region is the best food out there!!

06/14/2026

Our margarita pizza:

I base the crust put on generous sauce and then about a tablespoon of squeezed out minced garlic and then I cook at 80% through without anything else to get a nice brown, fully cooked par- baked crust

Then add the Mozzarella pearls and then put it back in just for two minutes to melt them, but not burn them

but the crust is perfectly par-baked

Them Real light dry basil, and oregano, just to give it that seasoned look

When though our home made sauce id loaded with seasonings and herbs

Then we hand shread hard Reggiano cheese with the hand grater so you can see the small stringy stinky cheese .

Then Extra-virgin olive oil on in rings.

We top it off with fresh diced basil leaves  that i grow constantly in my home.

 Best specialty pizza we have I think!

06/14/2026

Hi FB Peeps. Sophia and Lucy from China started today and learned how to shred our 3 blend pizza cheese. 6/13/2026

05/31/2026

If you look at my right hand, it` a remote clicker to take a photo.
(sneaky trick)

10/03/2025

This is my brother Randy. He has done his biblical sculptures for 43 years in Ocean City at second Street right in front of the famous Plim Plaza.

So proud of him.  After literally dozens and dozens and dozens of shifts, I drop off my crew downtown and I always park my car at second Street and go eat my big salad with chicken in front of Randy‘s gorgeous sculptures  usually at about midnight

and then walk the boardwalk, and sometimes hit the purple moose to see a band.  (free admission for locals. Same at Seacrets)

pino’s Pizza it’s all cleaned hard and closed up for the winter!

Time to catch up on house projects and see a bunch of bands  in Annapolis, Washington and Baltimore  as I love to do in the off-season

0pening back up Friday, May 1, 2026!