What Is The Bomb Seasoning At Rapid Fired Pizza?

Rapid Fired Pizza, a Dayton-based company founded by many Hot Head Burritos founders, adapts the notion of “make your own food” to craft pizza. Pizza is prepared and ready to eat in 180 seconds after you choose the toppings for it (or select one that has already been decided upon). This novel idea’s first location debuted in late 2015, and it quickly spread to several other areas near Dayton. The concept is grandiose; does the pizza fit? I think it’s a clever concept.

The menu places a lot of emphasis on create-your-own items, so for many customers, a personalized recipe will be the greatest thing to try. You can choose a thin or deep dish crust, a spicy, red, or white sauce, and any desired cheeses, meats, or vegetables. Once baked, the deep dish crust is slightly flakier while the basic crust remains crispy. The outcome of the other combinations actually relies on your preferences, and in my opinion, the quality of the final product is strongly influenced by the ingredients you choose.

Having said that, I have tried a handful of the pre-planned dishes on the menu. They include:

  • Hawaiian pizza is straightforward, topped with pieces of ham and pineapple, and loaded with mozzarella cheese. Despite not needing any more sauces on top, the Chipotle ranch is still a fantastic option.
  • Pizza with a spicy red sauce, mozzarella cheese, pepperoni, sausage, and jalapenos is called Smokin’ Ghost. For maximum crunch, serve it with a deep dish crust. The quick fired sauce is excellent in terms of sauce.
  • Taco pizza: This one has lettuce, tomato, cheddar jack, taco sauce, and ground beef on top. Since there is a lot of sauce on this, I advise getting some sour cream. The best crust is thin.
  • Chicken, mozzarella, feta, mushrooms, and arugula are the toppings on the Magic Mushroom Pizza. really tasty This one might use a couple more sauces for a richer flavor.
  • Buffalo Chicken Pizza: This pizza is a wonderful choice on the menu and is one of the spicier alternatives thanks to the jalapeño peppers and warm buffalo sauce. Wonderful.
  • Breadsticks: These delicious breadsticks are the ideal appetizers, even as quickly as the pizza arrives. They are constructed like a cheese pizza with lots of garlic.
  • Dessert pizza: This tasty finisher is topped with blueberries and cream cheese that has been spiced with cinnamon.
  • Apple Pie Pizza has a thick crust, a delicious apple mixture on top, and just enough icing to make it awesome.

The sauces need special consideration as well. While the sweet habanero sauce almost has the consistency of a glaze, the quick fired sauce has more of a spicy heat. I enjoy the somewhat spiciness of the red sauce, the extra buttery flavor that the garlic butter adds, and the golden barbecue, which combines honey mustard and molasses-based barbecue. Overall, a truly excellent choice.

The establishment is rather simple; there is a walk-up counter where you order pizza, wait for it to arrive, and then take it to a table. While eating in is pleasant as well, taking the food to go is excellent.

Overall, the idea is the best since it is practical; the cuisine is quick and simple to personalize. This location will be useful for college crowds, large groups, and people who are generally pressed for time. There is some validity to that.

  • Because the pizza is prepared quickly and there are many selections available, the restaurant is ideal for groups of people who may all have varied food preferences.
  • The sauces are a major plus; I’d advise trying a few of them.
  • Although there is space to eat in, it is recommended to take food to go. It may simply become packed.

What is rapid fire without a DOH?

Keep the flavor while reducing the carbs and losing the crust! For the crust on our No Doh pizza, you may choose between a fresh spinach leaf or grated parmesan cheese. You can cut your carbs by up to 98% and reserve at least 350 calories for dessert when you choose either “crust”! Each No Doh pizza comes with a complimentary fork. only accessible in a few spots

Choose Your Base

  • Pan Crust, 9
  • eleven thin crust
  • 14 Customary Crust
  • Pan Crust, 14
  • Spinach No Doh CrustAfter selecting a sauce, vegan cheese, and toppings, you use spinach as your crust. accessible in a few places.
  • Calzone
  • Pasta

Choose Your Veggies

  • Hearts of Artichoke
  • Arugula
  • Pepper Bananas
  • Basil
  • the dark olive
  • Olives, green
  • Cucumber
  • The color green
  • the red onion
  • bell peppers, green
  • Bell Pepper, Red
  • Jalapeno
  • Lettuce
  • Mushrooms
  • Pineapple
  • recent garlic
  • Spinach
  • Smoked Tomato
  • Tomato


  • With your preferred vegetables, vegan cheese, and a dressing, create a unique salad.
  • Crisp vegetable salad. Choose your preferred dressing and order the salad without the feta cheese. It includes lettuce, spinach, arugula, red onion, artichokes, tomato, and mushrooms.

Dipping Sauce


*Cross contamination can happen and fryers/grills may be shared with animal goods, as with any restaurant that is not 100% vegan or does not have a distinct cooking place for its vegan offerings. You can decide how comfortable you are with these potential problems.

Rapid fire: what is it?

The meaning of rapid-fire 1: shooting or made for firing shots quickly after one another. 2: characterized by quickness, vivacity, or wit a quick-witted comedian.

Rapid fire: how many calories is it?

One Rapidfire Ketogenic Coffee Pod (8 oz) has 100 calories. The% Daily Value (DV) indicates how much a nutrient contributes to a daily diet in a portion of food. 2,000 calories per day is the general recommendation for caloric intake.

What is the number of locations for quick Fired Pizza?

Mike Kern and Chip Hurst, co-owners and managers of the Rapid Fired Pizza shops in Spartanburg, Greenville, and Easley, South Carolina, and area developers for Rapid Fired Pizza throughout South and North Carolina, are the company’s leaders. Pie Guys Restaurants LLC is situated in South Carolina.

In the business of operating franchise restaurants, Kern has had success. Prior to this, he held the positions of vice president of brand marketing for KFC and CEO of Long John Silver’s, Inc. Over 30 Long John Silver’s and A&W All American Food restaurants have been owned and run by him. Chain restaurants are only one of the many businesses Hurst has developed commercial real estate in over two decades.

The pair intends to support Rapid Fired Pizza’s upcoming growth and expansion with their combined knowledge and experience in creating franchisees of the highest caliber.

Mike Kern stated, “We understand how to engage with franchisees as partners in driving brand expansion and mutual success having been part of huge chain brands founded on a franchisee model and running the front lines of daily operations.

According to Chip Hurst, “This acquisition was predicated on the brand power and tested market proposition of Rapid Fired Pizza. As indicated by market entrants and overall segment development, “we immediately identified that the fast-casual pizza category offers short- and long-term growth potential.”

The new owners of Rapid Fired Pizza are prepared to improve and optimize the brand offer in order to increase market share and contribute to the overall industry growth. They think that the franchise stands out from the competition due to the high quality of the brand’s offerings and solid ties with its customers.

The investors’ main priorities are continuing expansion and increasing brand recognition. Franchise development is planned for the brand’s well-established foothold in the Midwest, Southeast, and Texas. Within the next 12 months, the company plans to open five new locations, including eateries in Anderson and Greenwood, both in South Carolina, Parkersburg, West Virginia, and Austin, Texas. While alternatives for relocation to South Carolina are being considered, the headquarters will stay in Kettering, Ohio.

By expanding its brand visibility in supermarkets, stadiums, and student centers, the company also hopes to increase sales in non-traditional markets. In addition to having a contract with a second supermarket to create a similar brand partnership in South Carolina, Rapid Fired Pizza already enjoys a positive relationship with a grocer in Ohio.

The Company Pie Guys Restaurants Mike Kern and Chip Hurst, co-owners and managers of the Rapid Fired Pizza restaurants in Spartanburg, Greenville, and Easley in South Carolina, and franchise area developers for Rapid Fired Pizza throughout South and North Carolina, are the company’s leaders. Hurst has 20 years of real estate development experience across multiple industries, while Kern has over 30 years of experience working in franchise restaurants.

Which quick-fire questions are effective?

You located our collection of the top quick-fire questions.

Quick-fire question maker

  • Which position do you hold?
  • Which job did you hold first?
  • Which month is your favorite?
  • Which season is your favorite?
  • Which animal is your favorite?
  • What color is your favorite?
  • What is your preferred cuisine?
  • What word do you prefer?

The plant-based sausage from MorningStar Farms rounds out the 20-plus toppings available for customers who want a vegan pizza.

The inclusion of MorningStar Farms’ vegetarian sausage completes the 20+ toppings for anybody searching for quick, flavorful, vegan options. Rapid Fired Pizza’s dough is vegan, and Follow Your Heart vegan cheese has been a favorite in Rapid Fired locations for almost two years. For those looking for classic pizza and pasta toppings, there are more than 35 options. People who want gluten-free options can still enjoy pizza every day thanks to the “No Doh menu.

Customers can simply view the calories and nutrition information of their favorite dishes using the nutrition calculator on the Rapid Fired Pizza website, helping them stay on the healthy eating route.

According to Ryan Cancino, director of operations at Rapid Fired Pizza, “We constantly monitor what the market wants and aim to consistently give the tastiest selections.”

For several months, we sampled various products before deciding that MorningStar would go perfectly with our vegan crust.

Should vegans avoid pizza?

Tostada with beans and avocado for breakfast. Black beans and rice for lunch, along with a spinach, potato, and caper empanada. Dinner at Paulie Gee’s in Greenpoint included a few vegan pies.

Recently, I wrote about my Vegan Experience and created a conceptual map of my cravings. How much I wanted to eat something was measured along the bottom axis, and how meaty it was measured along the left axis. Pizza was written in the extreme bottom right corner, when the desire and meatiness levels were both at their highest.

The word can mean many different things to different people, but for the majority of us, the first image that comes to mind is a round disk of flat bread, baked at very high temperatures to achieve a crisp, lightly charred outer crust and a soft, pillowy, pliable crumb, topped with a sauce of minimally spiced crushed tomatoes, extra-virgin olive oil, fresh mozzarella cheese, and possibly some basil.

I’ve given this question a lot of thought, and I have a few conclusions. The first, and most significant, is that vegans can, in fact, enjoy pizza that is just as delicious and filling as non-vegan pizza. But not every pizza style may be prepared in a good manner.

“The secret to delicious vegan pizza? It is identical to the secret of a delicious cheesy pizza.”

The secret to delicious vegan pizza? It’s precisely the same as the secret to making outstanding cheesy pizza: it boils down to the piemaker’s skill, the tools being used, and the quality of the various ingredients, with the crust being the most crucial.

When I questioned Ed, he hit the nail on the head:

Is pizza still an option for vegans? Yes, but only to the extent that the ingredients and the pizzaiola’s talent are considered. A fantastic Marinara pizza, which has no cheese and is created at establishments like Una Pizza Napoletana in San Francisco, Pizzeria Bianco in Phoenix, and Motorino in New York City, is a sight to behold and a delight to eat. Similar may be said for a delicious slice of pizza bianco produced in New York at Sullivan Street Bakery and Grandaisy, which likewise lacks cheese but is flavorful due to the use of rosemary, sea salt, and olive oil.

The marinara pie from Motorino, the Red, White, and Greenpeace from Paulie Gee’s, and the pizza bianca from Forno Campo de’Fiori are some of the best pizzas I’ve ever tasted, and they are all 100% vegan. I enjoyed them without even realizing that I was at the time avoiding meat and dairy.

What was a common factor across all of these pizzas? A master craftsman’s deft handling of outstanding components and a perfect crust creates a delicious dish.

One of the most perfect dishes exists when flour, water, salt, and yeast are combined and expertly managed into a wonderfully bubbly, crisp, charred pizza crust topped with well-balanced fresh, bright, aromatic vegetables.

What About The Cheese?

Well? How about that? I firmly believe that outstanding pizza is determined by the caliber of its dough, not by its toppings, and that is why, in my opinion, absolutely gratifying pizza can exist without any cheese.

You reply, “That’s fine, but don’t you just occasionally desire that fatty, gooey, cheesy, greasy stretch?” Of course, that is the response. Sometimes.

“I stand by my claim that, in some cases, cheese doesn’t make or break a pie.”

I stand by my claim that, in certain situations—the expert artisan situations—cheese does not make or break a pie.

However, there are several pizza varieties that must have cheese. But buying a vegan slice without cheese from a typical New York City slice shop is a very stupid idea, Ed said, and once more, he was correct.

The cheese must combine in a way that makes the pizza—from the average corner slice to the frozen snack variety—satisfyingly greasy and filled.

The good news is that vegan cheese choices made from soy milk or other nuts are widely available.

The bad news is that none of them can compare to the original. The majority of vegan melting cheeses are awful. While they may have a vaguely cheese-like appearance, they are bland or grainy and have poor melting properties. Instead, they taste of sadness and sawdust.

Pizzas that are vegan are featured in their entirety on the menu at Paulie Gee’s in Greenpoint (way to go, Paulie!). The cheesy alternatives are prepared with Daiya, the vegan cheese that reigns supreme and is highly regarded for its flavor and genuine melting properties. The material does actually melt, though more in the vein of Velveeta than true stretchy mozzarella.

However, the flavor is the worst part. It tastes like the worst kind of American cheese—salty and fatty with no freshness or subtlety. The fact that I cannot imagine ever wanting to let it pass my lips again confirms my belief that when it comes to fake meat or dairy products, you can’t help but compare them to the real thing, and in that comparison, the fake product falls woefully short. If you’re really desperate for a cheese fix, it might vaguely satisfy you, but I cannot imagine ever wanting to let it pass my lips again.

My recommendation? Forget about eating the kind of pizza that needs cheese to be good (hey, nobody said going vegan would be simple!). Forget about the cheese. Instead, concentrate on what functions. You will be rewarded if you take the time to look for the best of the best.

For instance, the last pie I had at Paulie’s was simply outstanding. It was a straightforward marinara pie with extra garlic, basil, and aleppo chile oil. The very flavored crust has a great smokey char, bright, fresh, acidic tomatoes, garlic that has been sweetened by a trip to the pizza oven, a hint of basil, a little heat, and a lot of richness from the chile oil.

As A Vegan, The Average Pizza Will Be Better

An omnivore can choose from a variety of pizzas, the majority of which fall into the middle-to-low-end price range. On the other hand, a vegan has two choices: terrible pizza prepared with vegan cheese or no cheese at all, or wonderful cheese-free pizza crafted by a craftsman.

As an omnivore, I ate that subpar pizza a lot while out and about, either for study purposes or as a convenient option to eat while intoxicated. As a vegan, that won’t take place.

As a result, even if my overall pizza consumption may decline, I can assure you that it will increase in quality since, as a vegan, I won’t be tempted to eat any pizza that is less than exceptional.

By the way, my mother and I were having dinner at Paulie Gee’s. Which pies had the fewest leftover slices when the supper was over? The two vegan pies are the ones without cheese.