Bollo Woodfired Pizza Opening Takeout-Only Location

The concept will offer pizza, salads, some appetizers, and desserts.
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A Bollo Woodfired Pizza is being planned for a space at 1223 W. 34th St., Ste. A200 in Houston. The new restaurant will be the same concept as the original Bollo location on W. Alabama St., but it will offer a limited menu.

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The new Bollo is currently in the design process. It could take a few months to get permitting and then a few more months for construction. Bollo on W. 34th could open by the end of 2022 or early 2023.

The original Bollo location has indoor seating for about 100 diners and serves beer, wine, and cocktails. “In the new concept, it’s only 1,000-square-foot, and the possibility of doing the whole menu is very hard. So, we’re sticking with pizza, salad, some appetizers, and desserts,” said Ray Salti, president and founder of Bollo Woodfired Pizza.

The new location will not have indoor dining, but customers can pick up their favorite pizza or have it delivered through a third-party delivery app. The pizza and salad menu will remain the same as the original location.

The authentic Neapolitan pizzas are baked in an 800-degree woodfired oven. Some of the favorites are the Carne Trio with fresh mozzarella, prosciutto di parma, Sicilian sausage, and EZZO pepperoni, and the Margherita with fresh mozzarella, fresh tomatoes, basil, and EVOO.

Salti wants to see how this concept works for customers, but other takeout-only locations may open in the future. Salti is also the founder of Pepperoni’s, which currently has more than a dozen locations in Houston, and 25 more franchise spots planned for the area. “We did the Bollo just to do a Neapolitan brand pizza. Pepperoni’s is more of a fast casual, pizza cooked in a gas oven,” Salti said.

Amber D. Browne

Amber D. Browne is a writer, editor, voiceover artist, and author of The Little Book of Hermetic Principles: Heal Your Energy, Seek Enlightenment, and Deepen Your Understanding of Your Mind, Body, and Spirit. Browne has more than two decades of experience in journalism including in television, radio, magazines, and online publications.
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