Q. What style pizza do you sell?
A. We sell New York style pizza. New York style is;
- Thin, hand-tossed crust
Not cracker-thin, but thin enough to fold. It’s soft and flexible with a slight chew. - Foldable slices
The slice is large and wide, and designed to be folded in half lengthwise. That’s a signature trait. - Crisp yet pliable texture
The bottom has a light crisp, but the interior stays soft—not brittle like a cracker. - Simple toppings
Typically just tomato sauce and mozzarella. If you add toppings, they’re used sparingly. - High-gluten dough
Gives it that chewy structure. Traditionally fermented longer for flavor. - Baked in a deck oven
Usually around 600°F (not wood-fired Neapolitan temps).
Q. Where’s the Pepperoni!!!!????
A. We put the cheese on top of all our toppings. It’s our special, unique style. If you ordered a pepperoni, it’s under the cheese, I promise!
Q. Why Don’t Y’all Deliver With Your Own Drivers?
A. We have partnered with DoorDash to deliver for us. This gives us access to thousands of delivery drivers, which means faster, more predictable delivery times. Being a Mom and Pop small business, the most risky part of our business was delivery. After years of increased insurance premiums and decreased interest in delivery, we made the difficult decision to stop delivering in-house. 3rd party delivery is now the standard for small businesses everywhere.
Q. When Did Y’all Open?
A. We opened as Pizza Classics in the late 90’s at our original location on Center Street and moved to our current location in 2007.
Q. Why Did Y’all Change the Name?
A. Pizza Classics was a generic sounding name that no longer aligned with our identity. When Kyle was a town of 3000 people and the only other pizza place in town was Domino’s, pretty much everyone knew we were the local guys. As the town grew and more and more pizza places opened up, we wanted a way to signify EXACTLY who we were: the LOCAL Mom and Pop pizza shop, thus we became “Kyle Pizza Co.”
Q. Why Are You Closed Sundays?
A. After working nearly every weekend for the better part of 20 years, we decided that people matter more than profit. We are happy to offer something far too rare in the restaurant industry, some time off. People take for granted how incredibly amazing have weekends off really is. I am happy to offer my staff a day they can count on to spend time with their friends and family, catch up on school work, and have time to practice their faith.
