MozzaPi's Neapolitan Pizza

Hi Everyone! I'm very excited to share with you a new restaurant that will be coming to Louisville called MozzaPi. MozzaPi will be serving wood fired oven pizzas, both Neapolitan and our own unique creations. Ingredients will be locally sourced and the dough and mozzarella made fresh daily.

We have identified our location on Bardstown Rd. close to Jack Fry's and Wild and Woolly Video and the build out process will be starting soon! This restaurant concept began with a 14ft. box truck and wood fired oven that weighs more than a Ford Taurus. So, while the build out is being completed, our food truck will be available for both private and public events throughout the city. We currently are already booked for the EKU Earth Day celebration on April 15th, Susan G. Komen's Race for the Cure on Oct. 8 (http://www.komenlouisville.org/komen-race-for-the-cure/), as well as the whole month of October at The Dent School House (http://www.frightsite.com/schoolcalendar.html.)

Please check us out at http://www.mozzapi.com, on facebook (http://www.facebook.com/pages/MozzaPi/122514121150056) and on twitter at (http://twitter.com/MozzaPi)

Thanks and looking forward to hearing your feedback!

Justyne

[Robin Garr]

Welcome, Justyne! It seems this town is going pizza-crazy ... and that's a good thing.

The market is big time oversaturated with pizza joints. I wish this place luck but I think for being such a great foodie town, Louisville is lacking in several "big city" concepts. I think a flatbread place that was part good flatbread and part good wine with pricepoints all under 15 dollars would do great in the Highlands.

Here is a small florida chian that does the concept well:

http://www.urbanflats.net/find_us.php

This concept would be killer both with good food and also a bar business with the growing young professional scene in Louisville.

And while talking about restaurant variety, about just a basic authentic French bistro or creperie? Why is everyone doing the same thing with pizza? Sorry for the rant but I would like to hear comments.

Why is everyone doing the same thing with pizza?

It's pretty easy and has a huge profit margin compared to other concepts.

Why is everyone doing the same thing with pizza?

It's pretty easy and has a huge profit margin compared to other concepts.

That is exactly what I thought when I had a $25 pizza at a well-known local place. It's gonna be hard to top Papalino's

It seems like the explosion is with the independent places, so I am all for more pizza joints. Perhaps it will tighten the screws on the larger chains. It was poetic justice when the St. Mathews Spinelli's opened in the space formerly occupied by Snappy Tomato Pizza.

GREAT NEWS LEASE HAS BEEN SIGNED - you can check out our specific address on our blog at http://mozzapi.com/?page_id=12 as well as details about a street team we will be forming.

Thanks everyone for the feedback and responses. I would agree the market definitely is saturated with pizza places in Louisville, many of which we are fans of. However, Neapolitan pizza is a different experience. We are looking forward to sharing that with Louisville.

Right next door to La Que? It will be interesting to see how another pizza place in that area will fare.