Since rolling out their first food truck nearly three years ago, Blues Fired Pizza co-owners Steve Gleeson and Tony Lee have cooked up approximately 100,000 pies – that’s around 30,000 pizzas annually from their wood-fired oven on wheels. Now, pizza-lovers can get their fix six days a week from a new kiosk in Kirkwood.
Two months ago, Blues Fired Pizza debuted its shack-like commissary, complete with drive-through service. Three tables and a dozen chairs are also available for visitors hoping to enjoy their slices on site. The restaurant is roughly the size of the company’s mobile counterpart at a mere 220 square feet – “a truck without the wheels,” Gleeson says.
Gleeson and Lee got their experience in the industry as Domino’s Pizza delivery drivers for more than a decade each. Inspired by restaurateur Dave Johnson, who owns Curbside Cookery food truck, the duo decided to build their own business from the ground up.
The brand was initially called Pyro Pizza. However, due to trademark issues, the name was changed to Blues Fired Pizza last September to coincide with the blues music often played on premise and, of course, the pies cooked to order in a blazingly hot oven.
“We do light, hand-tossed, one-size-only pizza,” Gleeson says. “We make our own dough, use all fresh ingredients and cook everything in a wood-fired brick oven in two-and-a-half minutes. Everything is generated pretty fast.”
Gleeson describes his product as a classic American-style, hand-tossed pizza with a Neapolitan touch. The approximately 36-inch oven can fit up to eight pizzas at a time, which move quickly in the oak-infused, 800-degree heat.
Foundations for Blues Fired Pizza’s six signatures include everything from simple San Marzano tomato sauce and housemade pesto to a variety of toppings. Specialties, for instance, include top sellers such as a concoction made up of garlic-ranch sauce, chicken, bacon, jalapeño, Cheddar and mozzarella.
Another popular pick is a Philly cheesesteak-style option with American and Swiss cheese sauce, steak, onion, green pepper, banana pepper, mozzarella and Cheddar. For a classic interpretation, try the Margherita with tomato sauce, mozzarella, basil and olive oil. A deluxe pizza features tomato sauce, pepperoni, sausage, red onion, green pepper, mushroom and mozzarella.
Alternatively, guests can build their own pizzas from a list of topping options. Soft drinks, chips and a salad are also available. The latter is made up of spring mix, red onion, mushroom, Cheddar, grape tomatoes and ranch or Italian dressing.
“We’re independent and the only true wood-fired brick oven in the area. Our brick ovens are our pride and joy,” says Gleeson, who intends to roll out a second Blues Fired Pizza truck by the fall.
Blues Fired Pizza is currently open Monday through Saturday from 11am to 7pm. It is open until 8pm on Fridays.
Blues Fired Pizza, 10800 Big Bend Road, Kirkwood, Missouri, 314.403.0217