From the team at NOLA Brewing comes NOLA Pizza Co, a NYC style pizza joint. Combining our years of fermentation experience with our team’s love of NYC style pizza, we are looking forward to bringing New Orleans the best pizza in town. Using our brewery to its fullest capabilities, we will be able to produce consistent, high quality water for our natural 48-hour fermented dough. Utilizing a combination of technique and quality, we strive to bring you the finest pizza, the NOLA way. There are three major components to making NYC style dough: water, yeast and fermentation. We strip everything from the water through reverse osmosis and then we add back the right levels of calcium, magnesium, & sodium ensuring the Total Dissolved Solids and the pH levels are a perfect match for NYC water. This not only provides the right elements for our 48 hour fermentation process of our dough balls, but it produces a consistently high-quality perfect pizza and crust. Our dough is naturally leavened and fermented using a sourdough starter.
"Brandon Byrd was on a mission to bring New York pizza to New Orleans, and a brewery is a good place to get it done. Located inside the taproom at NOLA Brewing Co., NOLA Pizza makes red, white, and square pies with NY-style dough achieved by recreating the same mineral and pH content of New York City water. The results are seriously tasty, with the chewy square pies and crispy red and white pies all evoking classic styles. There’s an excellent weekday lunch special — $10 will get you two slices, a side salad, and a draft beer or non-alcoholic Hop’d Tea." - Clair Lorell, Eater Staff
"NOLA Pizza Co. inside the NOLA Brewing Tap Room will open at 11 a.m. on New Year’s Day with dozens of beers on tap and “Seltztails” — house-brewed hard seltzer based cocktails. Weekend brunch pizzas include the lox pie, an everything bagel seasoned pizza crust spread with cream cheese and dressed with lox, lemon dressed arugula, capers, and red onion. Or try the breakfast frittata pizza, a crust topped with with mozzarella, eggs, sausage, red onion, cream cheese, and mushrooms." - Beth D'Addono
"NOLA Pizza has been up and running at NOLA Brewery since mid-pandemic, serving NY-style red, white, and square pies that start at $18. Culinary director Brandon Byrd says that he and his team have been able to mimic NY-style pizza crust through a complicated process with water, yeast, and fermentation — regardless, the pizza is good, really good, adding an option that rivals the NY-style pies at Bywater favorite Pizza Delicious." - Nora McGunnigle, Clair Lorell
"Brandon Byrd was on a mission to bring New York pizza to New Orleans, and apparently, a brewery is the perfect place to get it done." - Clair Lorell
Rob Macdonald
michael yusko
Nicole Henry
Steve Clark
B Kimball
Christian Delaney
Vincent Phi
Jameson Parker
Cassy B.
J S.
Shannon S.
Noelle C.
Devin W.
Jon B.
Amy F.
Jana C.
John B.
Angela L.
Courtney K.
Nola T.
Mike S.
PA V.
Trinity S.
Kaleb B.
Mina H.
Gill S.
Tamsy K.
JADE M.
Daniel T.
Mark P.
Kimberly J.
Nancy O.
Marigny L.
Darla N.
Kelsey J.
Barbara S.
Alex M.
Scott W.
Kelley N.
Felicia N.
Monique L.
Bron Gehrig L.
Candace S.
Sean F.
Karin B.
Brittany S.
Jordan A.
Aarti S.
Bridey M.
Elizabeth K.
Will C.
David U.
Kristal S.
Justin C.
Becca W.
Arturo P.
Brooke B.
Emily M.