Joe’s Pizza RI

Joe’s Pizza RI New Pizza in Warwick 2025!
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08/30/2026

🍕 PART 2 — NOW LET’S TALK NEW HAVEN DOUGH.

Yesterday I showed you how we open our New York-style dough.

Today, you’re seeing the other side of what we do at Joe’s — this is how we open our New Haven dough.

And if you watched yesterday’s video, you should immediately notice something:

This dough is handled completely differently.

With our New York, we’re trying to preserve that defined, rounded cornicione and get an almost perfectly round finished pizza with a puffier, softer edge.

New Haven? Different animal. 🔥

We’re not chasing a perfectly round pizza. We’re opening and stretching this dough differently because we’re looking for a completely different finished product — thinner, crispier, more irregular, more char, and that unmistakable New Haven-style look and bite.

This is exactly why we make two completely different doughs for our two styles of pizza.

Could we make one dough and use it for everything? Sure.

But we won’t.

Different dough.
Different fermentation.
Different opening technique.
Different bake.
Different pizza. 🍕

And remember yesterday’s insider tip… 🤫

⬜ WHITE PROOFING BOX = NEW YORK
🩶 GRAY PROOFING BOX = NEW HAVEN

So next time you’re standing at the counter and see us grab a dough box, you’ll know what we’re making before we even touch the dough.

🍕 HAPPY SUNDAY, PIZZA ARMY!

We’re OPEN TODAY 12 PM–9 PM.

💻 Order online at www.joespizzari.com
🚶 Walk-ins always welcome
📱 Online & walk-ins only
☎️ No phone orders
🚗 No delivery

🍅 + ❤️ + 🔥 = 🍕

Thank you guys for another absolutely crazy week.

SEE YOU AT THE COUNTER. 🍕🔥

🇺🇸 A little extra pride behind the counter today. 🇺🇸If you come into Joe’s Pizza, you might notice a new sticker on the ...
08/29/2026

🇺🇸 A little extra pride behind the counter today. 🇺🇸

If you come into Joe’s Pizza, you might notice a new sticker on the front of our pizza table:

“My Son Is a U.S. Marine.” 🇺🇸🦅🌎⚓️

That one means a hell of a lot to me.

Today is my son Joe’s birthday, and he’s spending it about as far from Rhode Island as you can get while still being in the continental United States — serving with the United States Marine Corps out in Twentynine Palms, California.

So before we start slinging pizzas today, I just wanted to use this little corner of the internet to say:

Happy Birthday, Joe . ❤️🇺🇸

I’m incredibly proud of you, I miss you, and I hope you know that sticker is staying right there on the pizza table where I get to look at it every single day.

And now everybody who walks up to our counter gets to know something I’m pretty damn proud of, too.

Happy Birthday, Joe. Happy Birthday, Marine. 🇺🇸

Semper Fi. 🦅🌎⚓️

Now back to making pizza. 🍕❤️🔥

08/29/2026

🍕 NEW YORK DOUGH — IT OPENS DIFFERENT.

In this video, I’m showing you how we open our New York-style dough — and it’s completely different from the way we handle our New Haven dough.

A New York pizza has a more defined, rounded cornicione — that beautiful outer crust around the pizza. It’s a little puffier, with a softer chew and a more tender crust.

Our NY dough gets that character from 00 flour, the same style of flour traditionally used for Neapolitan pizza.

Watch the dough in this video. You can see how structured it is and how beautifully it has proofed. This is the result of a 72-hour fermentation built with our own sourdough starter.

And our starter is a little different.

We feed it every single day and intentionally feed it at a higher ratio to keep the acidity in check. That gives us the fermentation and flavor we want without an overpowering sourdough tang. The sourness stays subtle and lets the flavor of the dough come through.

Could we make one dough and use it for every style of pizza we make? Sure. But that’s not what we’re trying to do here.

Our New York and New Haven pizzas are supposed to be different, so they deserve two completely different doughs — different formulas, different fermentation, different handling, and ultimately, different pizzas.

It’s more work. It takes more planning. And we’ll always do it that way.

🍕 WATCH UNTIL THE END OF THE VIDEO.

There’s a picture of a finished New York-style pizza so you can see what all of this translates to once it comes out of the oven.

Notice how it’s almost perfectly round. Look at that defined, rounded cornicione, the puffier edge, and even the lighter color of the bake. Those aren’t accidents — they’re characteristics of the New York pizza we’re trying to make.

🤫 JOE’S PIZZA INSIDER TIP:

Next time you’re standing at the counter and see us pulling dough from the proofing boxes, you’ll know what we’re making before we even open it:

⬜ WHITE BOX = NEW YORK
🩶 GRAY BOX = NEW HAVEN

Now you’re in on it. 😂🍕

Different dough.
Different fermentation.
Different opening technique.
Different bake.
Different pizza.

And stay tuned — another video is coming showing exactly how we open our New Haven dough. Once you see the two techniques, you’ll understand why we believe each style deserves its own dough and its own process.

🍕🍕🍕 HAPPY SATURDAY! 🍕🍕🍕

We’re here 12 PM–10 PM TODAY!

💻 Order online at www.joespizzari.com
🚶 Walk-ins always welcome
📱 Online & walk-ins ONLY
☎️ No phone orders
🚗 No delivery

And as Wifey says… LEAVE YOUR ATTITUDE AT HOME. 😂❤️

🍅 + ❤️ + 🔥 = 🍕

Thank you guys for continuing to absolutely crush us with the support.

SEE YOU AT THE COUNTER. 🍕🔥

08/27/2026

THURSDAY NIGHT — WE’RE HERE UNTIL 9PM! 🍕🔥

The slice table is loaded up and the STUFFED PEPPERS just landed! 🫑🤌

Rice, Sunday gravy, meatballs, mozzarella and a beautiful roasted pepper… these things don’t hang around long. 👀

Orders are already rolling, the ovens are hot, and we’re ready for you, Pizza Army! 🍕🫡

🍅 + ❤️ + 🔥 = 🍕

⏰ OPEN UNTIL 9PM TONIGHT

💻 Order online: www.joespizzari.com
🚶 Or come see us at the counter!

🚫 No phone orders
🚫 No delivery
✅ Online ordering
✅ Walk-ins always welcome

Thank you guys for continuing to absolutely HAMMER us week after week. We appreciate the hell out of you.

SEE YOU AT THE COUNTER! 🍕🔥

08/26/2026

🚨🍕 WE’RE HERE. WE’RE HERE. WE’RE HERE! 🍕🚨

It’s WEDNESDAY and the SLICE TABLE IS FLYING! 🔥🔥🔥 We’re open 4–9 PM tonight and already trying to keep up with you PIZZA MONSTERS! 😂🍕

The video you’re watching is me balling up New Haven dough as fast as I can because apparently you guys have no intention of slowing down. 😂💪🍕

🍅 + ❤️ + 🔥 = 🍕

📲 Order online: www.joespizzari.com
🚫 No phone orders
🚫 No delivery
✅ Online orders & walk-ins
🍕 Whole pies + slice table

Seriously — THANK YOU. We love you guys. ❤️ You keep showing up, we’ll keep making dough.

SEE YOU AT THE COUNTER! 🍕🔥

08/22/2026

SATURDAY AT JOE’S 🍕🔥

We’re rolling all the way until 10 PM tonight!

And check out these stuffed yellow peppers hitting the table 🤌🫑
Beautiful roasted yellow peppers stuffed with rice, Sunday gravy, meatballs & mozzarella. Comfort food, Joe’s style. 🇮🇹🔥

🍅 + ❤️ + 🔥 = 🍕

Order online at www.joespizzari.com or come order right at the counter.

Open until 10 PM tonight.

Thanks for continuing to show up and keep us busy, Pizza Army! 🍕💪

SEE YOU AT THE COUNTER!

08/21/2026

🔥🍕 FRIDAY AT JOE’S — WE’RE ALREADY FLYING! 🍕🔥

We’re open 11AM–10PM TODAY and the orders are already rolling through!

👀 Check out this video of the slice table — it’s loaded up and ready to go. We’ve also got fresh stuffed zucchini and fresh stuffed peppers hitting the table today.

We’re expecting to be FLYING all night, so if pizza is in your Friday plans, get that order in early! We still have some prime-time spots available right now, but you guys have a way of making those disappear pretty damn fast. 😂🍕

🍅 + ❤️ + 🔥 = 🍕

📲 ORDER ONLINE: www.joespizzari.com
🚶 Walk-ins & online orders only — no phones, no delivery.
👋 See you at the counter!

And while we’re talking pizza — Shawn over at Hook & Ladder Pizza is open and continuing his soft-opening journey. If you’re over that way, show him some love. There’s room for all of us. Support the local pizza family. 🍕🤝🍕

Thank you guys for the absolutely CRAZY support. You just keep showing up, and we’ll keep making pizza. ❤️🍕

08/21/2026

There are nights where you’re so busy you don’t really get a chance to look around and take it all in.

Tonight was one of those nights.

It’s Thursday night… and you guys just kept coming through the door. Families, regulars, new faces, people who drove from all over just to try our pizza.

That’ll humble you pretty damn quick. ❤️🍕

We work hard at this, but none of what’s happening at Joe’s happens without YOU GUYS walking through that door, telling your friends, sharing our stuff and coming back again.

So before I call it a night, I just wanted to say THANK YOU.

We see it. We appreciate it. And we definitely don’t take it for granted.

What a Thursday. ❤️

🍅 + ❤️ + 🔥 = 🍕

THANK YOU, PIZZA ARMY.

See you at the counter.

Address

163 Kilvert Street
Warwick, RI
02886

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