372 Photos - Apr 30, 2010
Photo: OPEN SEASONALLY MARCH 29TH THRU OCTOBER 15TH. 

CLOSED FROM MID OCTOBER THRU MARCH. 

OPENING BACK UP FRIDAY MARCH 29TH, 2013 
FOR OUR 32nd YEAR-YAY! 

Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway 

10 minute Carry-out, or Fast Delivery to all of Ocean City. 

Sorry that this is NOT a Dine-in! 

Thank You, 
Jim Hofman - owner/operator/pizza chief Inspector-Photo: 2013 will be our 32st season!
We open back up for business on March 29th 2013!




Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway

10 minute Carry-out, or Fast Delivery to all of Ocean City.

Sorry that this is NOT a Dine-in!Photo: ---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​ST (3278)----​​-------81​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: This is my own own "Impossible-To-Copy" 
Goodie-Bag of Spices & Herbs for each home-made 
batch of pizza sauce made daily on premise.

Visit me soon, if not for a whole pie, 
at least for a late-nite slice to see
what my pizza taste like.


---- Pino`s Pizza ----
Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean City
2012 is our 31st year!

Sincerely,
Jim Hofman
Owner/Operater-Pizza inspector for 20 years.
My personal cell is 410-422-4780.Photo: Pinos Pizza Ocean City Maryland USA.

Our Pizza Sauce is home-made deliciousness!Photo: Our fresh hand-stretched dough and home-made pizza sauce is high-grade,
 premium "best of the best" ingredients.
My sauce is thick and zesty. 
Notice how it is thick and zesty enough to hold its layer in the sauce container seen here. 
We incourage people to take a new plastic fork, and go over to my sauce container, 
and scoop out a fork full to sample.
Yes, It`s plenty think and chunky enough to use a fork. Trust me!, you will not say our sauce is bland. 
What you will taste is my precise punchy blend of garlic,
 salt, hot peppers, basil, oregano, parsley, black pepper,
 & sugar mixed with 100% vine rip plum tomatoes from
 Stanoslous County Calafornia that are cold packed fresh
 and ground down to a chucky pieces & bits texture.
 When I blend all these ingredients, 95% of its water is from the tomatoes! 
For every batch I make on premise, 
I only add just enought filtered water (5%!) so it is a perfect consistency.Photo: Fresh cut Veggies----Fresh Mushrooms--not canned, unless you want canned mushrooms. 
We have canned muhsroom for our cheesesteaks.

Pinos Moto:

If I do not sell at least 25 of any type of pizza or topping a day, it
comes off the menu. It`s just how it has to be
so that everything is used up constantly as so to have
absolute fresh food constantly.

You do not want to go into any resturant and order something they
do not sell a ton of, because that would mean its been sitting in the
refrigerator!!!--No No NO!!
When I go to a resturant, I always say what does this resturant sell the most of---what dish.....

That way I know, the food will be as fresh as possible because they have to keep making more and more and more.


We at Pino`s have been accused of having a limited menu...but trust me, a limited menu is a good thing.

It mean we only sell what sells like crazy, which means
it was just fresh made that day. 

Everything on the menu at Pinos has been fresh made 2-3 times a day!!Photo: Pepperoni, Italian sausage with fennel, green peppers, and onions.

 I feel now, having focused on my pizza for 
20 years, that I have formulated a way to make pizza that
keep my customers coming back now-a-days more then ever.
This has to say something.
Time to come in and get one for yourself.
Visit me soon, if not for a whole pie, 
at least for a late-nite slice to see
what my pizza taste like.
 

Fresh garlic, 1st press EVO, and garlic salt is my blend that
 is painted on the entire crust giving it that golden brown
 visial, an well as a suprememly superior taste. Its also
 softens the crust and flavors it wonderfully.

Pinos Pizza is now somewhat of a thin crust and well done. 
It`s a soft crust more or less because I use a conveyor oven. 
But anyone who wants a crispy crust, I will tell you, you 
simply reheat it as that will dry the crust up more 
and give that awesome crunch the folks all are 
such die-hards for in the NYC and in Philly.Photo: As for this Photo, I Just wanted to show that we put 
"Please rate our Pizza and Service at www.TripAdvisor.com/reviewit
 onto over 30,000 pizza boxes.
We do this each summer. Who else does this? NO ONE---that`s who. 
My Pizzas take more effort to make, and cost more to make,
 and because of this added effort and cost my pizza gets the best ratings in town. 

Check our reviews on trip Advisor: 

 http://www.tripadvisor.com/Restaurant_Review-g41298-d391416-Reviews-Pino_s_Pizza-Ocean_City_Maryland.html



  
I`m am not scared to have people rate my pizza because i know my pizzas are hearty and scrumptious. 
It`s also a couple dollars more than anyone else in town. 
But I make it worth a couple more dollars. 

My dough is between thin and medium fresh-made and hand stretched. On all pies, extra sauce and extra cheese is automatic.


2012 is our 31st year!

Jim Hofman
   Owner/Operator/Pizza Inspector for 20 yearsPhoto: We offer a very tasty pizza in Ocean City Md. 
Our pizza is unique, & like no one elses.
Why?-- Well come is and just say:
"Jim!-Why is your pizza unique.
I`ll explain in person.

We have 17 topping for you to choose from 
to make a custom slice,
such as pepperoni, Sausage, and Sweet peppers maybe?
How about trying our house cooked bacon, chicken or steak toppings as well?


I strive to offer fun fast service and a yummy pizza,

 We are proud to mention we were voted the "Best Pizza in Ocean City" by the Baltimore Sun.

I have been on Trip Advisor`s top ten list for many many years.

 I have been here inspecting every inch of each orders process now, for 20 years. 

I love what I do. I am good at what I do, and I brag about it.Sorry I`m shameless. But I am what I am.

Come in and ask for me, (Jim) so I can say hello in person as I`m Irish and i`ll chat your head off.

Jim Hofman    
-Owner/operator/pizza inspector for 20 years this 2012Photo: Hi, This is Jim Hofman,
 and I am the guy here in this photo.

I both own and run my shop nightly.
Year 2012 makes my 20th years here I`m proud to say.


I run this website as well,
to show everyone inside my tasty world of pizza pies.

This is my Hot, Huge & Delicious 28" PiZza. 
We cut it into 12 huge slices
Each slice is a huge 14" slice that
needs two plates to hold it on!

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FAST (3278)-----------81st street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean City

We are running a $5.00 OFF special on all 20" pizzas,
 but you must mention the $5.00 OFF Deal at the time it is being ordered.


ASk for the $39.99 special we have on it right now!Photo: This is my Hot, Huge & Delicious 28" PiZza. 
We cut it into 12 huge slices 
Each slice is a huge 14" slice that 
needs two plates to hold it on!


ASk for the $39.99 special we have on it right now!Photo: 1/2 pepperoni, fresh raw hand-pulled sauasge with fennel and pre-par-cooked bacan,

  and on the other side:
 Green peppers and onoins.
Its sort of a 1/2 meat luvers and 1/2 veggie luvers, minus the ham, mushroons, and black olives.

We are not skimpy of sause, cheese or toppings!
you`ll see.....

PS--you get all the food groups in our pizza ya know.....Photo: 20" Meat Lovers.
This will feed a little Army :)

How does my pizza crust look?
Help yourself two a couple imaginary slices, 
or just come in for a real one! 
We are open 11am till 4am nitely all summer long. 
See you soon I hope.

---- Pino`s Pizza ----
Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: Our HeArTy MeaT LoVers! Our tasty cheese blend is 50%
 mozzarella and 50% Wisconsin white cheddar.
 Fresh shreaded on premise daily, which is why it taste so good. 
We might be a tad more expensive then the local compitition,
 but I definately know we make up for it with hearty
 portions of sauce, cheese, and heavy on toppings.

You get what you pay for!

Pizza is made completely differently at my place compared
to a chain. If you asked for a meat luvers at a chain, it 
would NOT look anything like this!
It would have not even half the home-made zesty pureed sauce on it that I use. 
It would not have half the weight of the standard amount of cheese I use. 
And the crust would not look or taste as good as my garlicy/salty EVO oil I use on my dough.Photo: My pizza sauce is homemade.  
My pizza is most noted for its sauce. 
Every pie is served with a generous portion of sauce at Pino`s. 

In 18 years, never ever have I deviated from the best, most delicious
 and most expensive cold packed plum tomatoes from Stanislaus County California.  
I personally blend them into chucky bits and pieces texture, 
with my own prepared bag of spices and herbs that I personally mix. 
It`s called my “Goodie-Bag”. 
It consist of my own proportions of Oregano, Parsley, basil, sugar, salt, 
pepper, garlic powder,  & hot crushed peppers.  
It has been the same mixture of spices and herbs for the 24 years this 
business has been in my family. 
It’s a punchy sauce. 
You will notice how when you get closer to the crust the sauce gets heavier.

This is a technique I apply to all my pizzas.
 Once you get near the crust, the crust is thicker, & needs more sauce.
 I tell each pie maker, “Give me a tsunami of sauce on the outer circle”.
 Thick & scrumptious.Photo: I made this for the my Pizza ads photo shot. 
I call this pie of mine:  "The Pino`s Special"
It has the 4 most ordered topping in the world:
Pepperoni, Sausage, Green peppers, and Onions. 
Yum!--NomNomNommmNom Nom Nom!!!
This LG 14" Pizza with 4 toppings is for $17.99.
It includes 4 awesome toppings for the price of 2.
Ask for Jim`s "Pino`s Special" if you want this pie!!!!!


This was my "ad-shot" I made for 2010 seasons`s ad.

New for 2011:
Now, for 2011, I only use
 "hand pulled raw Italian sauage with fennell" 
on all pizzas. 
It`s to die for. SaVoRrrrryyyyyyy! 
You`ll see.Photo: Photo: Anyone notice our garlic & extra virgin salty olive oil we baste our dough crust with?--yumm!Photo: 10 minute carry-out, pick-up, or delivery.
No eat-in.Photo: Radina from Bulgaria just made "somebody" a puuuurdy pizza pie!
Someone is going to soon be enjoying that hand-pulled pork sausage with fennel.....Yum!

Visit me soon, if not for a whole pie, 
at least for a late-nite slice to see
what my pizza taste like.Photo: About out PizzaToppings:
 We have no freezers!  All of our topping are fresh.
 We fresh slice all our veggies on premise except for our black olives & 
artichokes, which do come in a can.
 We offer both fresh sliced mushrooms as the defaught toppings for all pizzas, 
but if anyone prefer wet canned mushrooms, we also carry them for our cheesesteaks, 
and we would be happy to you them for your pizza if that is your preferrence. 
You just have to mention this at the time of the order.Photo: Pepperoni and Sausage.
End of Subject.Photo: Stanislav from Russia. Very fast man! 

All our pies are know to be a bit on the Heavy-Sauce side.
Its the sauce that has the spices YuM.Photo: Perfectly Baked crust!!!
GoLdEn BroWn and scrumptios :)
I LovE My OvEn!!!!!!!Photo: 28" pizza!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

ASk for the $39.99 special we have on it right now!Photo: If you LUV LUV LUV the Meats on de Pizza pie, then call and ask for it. 
It has Pepperoni, Sausage, Bacon, & Ham


---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​ST (3278)----​​-------81​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: I think Black olives and pepperomi is a tasty combination. What about you?Photo: Jake TurnerPhoto: Pepperoni, Sausage, Green Peppers, & Onions.
I think Pizza is just so much better when its loaded 
with these scruptious goodies on top. 

Every pizza dough crusts at Pino`s Pizza is based with 100% extra virgin olive oil, 
that is packed with chopped fresh garlic along with salt.
 This gives the crust not only a nice brown crust when
 cooking, but also a nice added salty garlic flavor to boot.
  On each of my pizzas, I use my punchy delicious home-made sauce,
 50/50 blend of Mozzarella and Wisconsin White Cheddar cheese. 
We also blend in Romano and Parmesan cheese into every pizza. 

A Hearty & Tasty Pizza I promise.Photo: Lauren Freeman helps me with seeing to it that every order that leaves
the shop is peRrRrRrrRrrfect :)

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​ST (3278)----​​-------81​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: Stocking up with Big Hot Slices for the 1:30am to 3:30am rush in the summer nights.
Those hours are the mad-cow-after-bars-rush rush mania for slices.
NomNomNomNommmNomNommNommm!
Come visit us late-nite to see this mayhem!Photo: Ivana and I finishing Inventory.,....all stocked. Call pino`s right now, and ask if we are out of anything on our menu.
Its rare I run out of something.
Trust me. I don`t plan on running out of pepperoni and
sausage on a Friday night--HaHa!!!
410-723-3278Photo: We sell one size sub now.
 It`s an 8" for $8.99. Fresh Diambrosio hoagie rolls brought in from Philly daily used for cheesesteaks and all hots subs.
 We use Rib-Eye for our scrumptious cheesesteaks!!!!
 For our Italian Cold-Cut, we use a soft roll.Photo: I make my subs so that it is a wrapped roll of meats and cheese "around" all the fixins. 
This way you get meat and cheese in every bite. 
Come in and samply my punchy home-made sub dressing.Photo: Inna from Bulgaria and Sulav from Nepal.Photo: Hanna, Paige, and Lauren :)

To peek into many many past seasons of my pizza crews, 
simply click onto my personal internet photo albums at
 www.JimsGalaxy.comPhoto: Megan just mixed a new batch of extra virgin olive oil with garlic, and allot of garlic salt. 
This special mixture is what we use to paint onto the outer crust area before baking the pizza.
 It makes for a tasty crust and also help each pizza brown nice and golden.Photo: We offer two extra special toppings but with no extra charge for being extra special: 

 The 1st one is my personal favorite: 
Hand pulled raw Italian pork sausage with fennel pizza topping! 
It is very savory and taste awesome.
 I think you will agree if you order sausage.

Even tastier with Green peppers and onions of course!


The 2nd specialty featured-topping I always boast about for years now, 
is my fresh cooked real bacon pizza topping. 
I cook it half way in the oven by itself (50% par cooked), then cooked the rest of the way on the pizza. 
This way it gets pre-degreased but not entirely. 
You want some more left over on the bacon for flavor. 
This all is more work and effort, but it’s an added
 treat for you, my customer! 

Enjoy. 

Thanks!,

Jim Hofman

        –Owner/Pizza Inspector for 18 year-

www.PinosOC.comPhoto: The Triple-Stack beast is why we NEVER get behind.Photo: This is my Hot, Huge & Delicious 28" PiZza. 
We cut it into 12 huge slices 
Each slice is a huge 14" slice that 
needs two plates to hold it on! 

 

ASk for the $39.99 special we have on it right now!

Seen here is part of my 2011 crew, 4 friends all from Bugaria, whom I brought over with the J-1 Visa projram. 
From left to right is Radina, Gergana, Valyan, and Victor.
Very very polite nice kids. And very smart!!They make my life easier--Thanks!Photo: Our Italian sub is loaded:
Proscuittini, Capicola, Genoa, & Provolone Cheese.
And of course fresh cut veggies and our home-made dejon Balsomic Vinegar and oil dressingPhoto: Hello, I`m Jim Hofman.
 I am the owner and operator of Pino`s Pizza.
This 2012 season is my 20th year!

This pizza shop has been in my family for 26 years. 

I am the guy who is in the kitchen, watching your pizza being made from the start to the finish.
I Inspect each pizza--every inch of the process.
A hearty amount of my zesty sauce, my 4 cheese custom blend, and generous loads of fresh toppings.

We cost more, but give you more quality (AND WEIGHT!)
Have you heard the expression "Where`s the Beef"?
Look at my Meat-Luvers Pizza-----THERE IT IS!

A pet peave: 
I always make sure make my pizzas are plenty done. 

I`m the guy who over-looks, inspects, and confirms a well cooked golden pie.

Each 16" XL pie gets:
 4-5 ounces of Wisconsin white cheddar
4-5 ounces of part-skim mozzarella
1 ounce of romano Cheese
1 ounce of parmesan cheese


I want customers to feel very satisfied,
 and pleasantly suprised.Photo: Pepperoni and Sausage cannot be denied as 
top-5 selling pies of all time. 
I`m proud of my pizzas. 
I am Jim Hofman the owner.
 I look forward to meeting you! 
Come on over to Pino`s and ask for me!Photo: Brianna Flint 2010Photo: Pepperoni & Sausage.
I love this pizza topping combo,
 and seem to always want to take a photo with it!

And add the bacon and Ham and you have my meat Luvers Pie.

Enjoy,
 Jim Hofman
Owner/Operator/Pizza Inspector for 20 years strong this coming 2012 season!

www.JimHofman.comPhoto: I`m showing this pie, because some folks ask for canned wet mushrooms,
 instead of fresh cut raw mushrooms. 
This pie has canned mushrooms. 
To each his own!
Simply mention which you prefer.

410-723-FAST (3278)Photo: Pino`s Pizza`s dinner crew!
410-723-FAST (3278)
81st street & Coastal Hwy.
Ocean City Maryland.

Call for fast 10-minutre Carry-out,
or ExPreSS DeLiverY to all Ocean City.Photo: ---- Pino`s Pizza ----
Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: Pino`s t-shirts for sale for my cost only at $8.99. 
They are Heavyweight 100% cotton Jersey shirts. 
Sizes left are LG, XL,and XXL.
 Ask for green or red.Video: Fastest box folder contestPhoto: OK--my BBQ Chicken-Wing sauce secret is out........
Six parts Cattleman`s Texas Smokey BBQ sause to 1 part Molasses.
 Come in and try a free sample.Photo: 5am photo of whole shop cleaned up and everyone gone home till tomorrow! 
This shop is my little engine that could.
I can make pizza Fast and I can make it delicious.

I changed things up this year! I decided that all pizzas delivered will arrive with-in the hour to "about" an hour. Last year deliveries ran up to 1 hour and 15 minutes. I took my payroll percentage from 18% to about 25% for this 2011 year! This added amount of kitchen masters & delivery drivers is costing me allot more, but it has made 2011 a delight,  seeing how much faster an order can get processed and into the hands of my wonderful HuNgRy Customers!!!  A friend told me, "Jim, you are so obsessed about this and that and this and that etc.  Just make it really good, make it right, and get it there really fast. That is what will win the customer over. Speed is huge!"  

  Please call my personal cell if there is a problem with your order!
Call 410-422-4780. 
Thank you, Jim Hofman 
 -owner/operator/pizza pie inspector for 18 years.Photo: Dough masters Gargana, Valyen, and Radina, from Bulgaria! Very Very smary. Very Kind. Love to work!!!!!!!!!! I am incredibly happy with my crew this 20011 season!!!Photo: Triple stack Middle-Bee marshall oven I use that bake more pies faster then Ocean city can eat!!!!!!

I only have to turn on the 3rd bottom oven on Fridays and Saturdays in the summer!

I HAVE A VERY CLEAN OVEN HUH? I COMPLETELY
 DISSASEMBLE IT EVERY MAY, TO WASH AND SHINE IT BACK TO NEW! 
COME TO PINO`S AND ASK FOR THE 2 MINUTE NICKLE TOUR,
 AND I`LL SHOW YOU EXACTLY HOW WE MAKE YOUR PIZZA STEP BY STEP.

This triple staclk beast cranks them out wonderfully---and
a heck of allot faster then we can make em!Photo: Unlike many chains, here at Pino`s Pizza, I have trained my employees to be generous with my home-made sauce.
 Why make it so good, and then not give you enough?
 You will see that we are automatically generous with our pizza sauce distribution. 
You never have to ask for extra sauce or extra cheese at Pino`s.

---- Pino`s Pizza ----
Call 410-723-FA​ST (3278)
 81s​t street Coastal Highway
10 minute Carry-out, 
or express door-to-door room service delivery
 to all hotels rooms, motel rooms, condo, home, moble homes, & stores in Ocean City. 
We do not deliver to the beach, to a bar, or to an amusment park.
 Some people say like deliver it to a certain "area" that they will wait for the driver. No we do not do that for security reasons, and because we can not estimate when it will get there.
 We need the person to be inside a residence or motel rooom only.Photo: Every pizza dough crusts at Pino`s Pizza is based with 100% extra virgin olive oil, 
that is packed with chopped fresh garlic along with salt.
 This gives the crust not only a nice brown crust when cooking,
 but also a nice added salty garlic flavor to boot.  
You can see the minced fresh garlin in the container of salty olive oil.

Here, I am making our Hot, Huge & Delicious 28" PiZza. 
We cut it into about 32 four inch squares. That Feeds 10 to 12

This is a 5 lb dough ball, 24 ounces of my punchy delicious home-made sauce, 
and 36 ounces of Mozzarella and Wisconsin White Cheddar cheese. 
We also blend in Romano and Parmesan cheese into out cheese mix. 
A Hearty & Tasty Pizza I promise.

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FAST (3278)-----------81st street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean City

Ask for our 39.99 special we are running on this beast.Photo: A very salty garlic olive oil for the best golden crust in town. 
This is standard and comes on every pie. 
Come in a watch for yourself from the counter.
Do not say a thing, just come in an watch this process.
You can see our process of pizza making right from the counter.Photo: Painting the crust with my own blend of olive oil, salt and garlic mixture. Make the crust tasty nand browns it better.Photo: 10 minute Carry-out, or Fast Delivery to all of Ocean City. 

Sorry that this is NOT a Dine-in!Photo: Yes folks, this is our 28" monster "Mama-Mia" King Kong Pizza. It is Hot, Huge & Delicious.

---need to grind more cheese guys!!Photo: This is my Hot, Huge & Delicious 28" PiZza. 
We cut it into 12 huge slices 
Each slice is a huge 14" slice that 
needs two plates to hold it on! 

This is a 5 lb dough ball, 24 ounces of sauce, and 36 
ounces of Mozzarella & Wisconsin White Cheddar cheese, and 8 ounces of romano and parmesan cheese. 
This is a cheese blend that is unique, tasty and has a great texture.

A Hearty & Tasty Pizza, in the biggest monster pizza box you and your friends WILL EVER SEE.

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​​ST (3278)----​​​-------8​1​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: ---Pino`s Pizza Ocean City Maryland USA --- 

We have to tilt it to get it out the door!!!!Photo: Pinos Pizza Ocean City Maryland USA. Valyntine, one of our drivers from Ukraine, 
is heading out on a delivery to bring our famous 28" huge pizza to a hungry group!
 Look how it barely fits in his trunk---BUT IT DOES :)

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean City

We are running a $5.00 OFF special on all 20", 24", and 28" pizzas,

 but you must mention the $5.00 OFF Deal at the time it is being ordered.Photo: Nirage giving me the evil-eye for some reason!??...Photo: ---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​ST (3278)----​​-------81​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: ---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​ST (3278)----​​-------81​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: I`m here with Victor, from Bulgaria.
 I taught him how to shread and mix my unique 4 cheese
 blend of pizza cheeses.Photo: ---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​ST (3278)----​​-------81​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: ---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​​ST (3278)----​​​-------8​1​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: Photo: Photo: Our Hot, Huge & Delicious 28" PiZza. 
We cut it into 12 huge slice that are 14" long!

This is a 5 lb dough ball, 24 ounces of sauce, and 36 ounces of Mozzarella and Wisconsin White Cheddar cheese! 
A Hearty & Tasty Pizza, in the biggest monster pizza box you and your friends WILL EVER SEE.

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​​ST (3278)----​​​-------8​1​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean City

Ask for our $39.99 special we are running on this
scrumptuos 28" beastPhoto: 20" Pepperoni & Sausage.
I double-cut this little monster.
We named this "The New York City" Pie
because the slice-pies in NYC are this big.
But we sell em as a to-go whole pizza,Photo: Pepperoni and Mushroom is the all American classic combination of all time!

How does my crust look?
Every pies crust is based with my personal mixure of a salty garlic packed olive oil before it is baked. 
This ensure a nice seared brown crust.Photo: Eddie Reynolds SHS 83` & Lisa Pieniek Stickley SHS 84`Photo: Guess what two toppings Suman is putting on this pizza he is making.......

ok---I will tell you:



Large lump crab, and corn!
We sold this crap pie only in 2010 but
discontinued it due to lack of sales.

If I do not sell at least 25 of any type of pizza or topping a day, it
comes off the menu. It`s just how it has to be
so that everything is used up constantly as so to have
absolute fresh food constantly.

You do not want to go into any resturant and order something they
do not sell a ton of, because that would mean its been sitting in the
refrigerator!!!--No No NO!!
When I go to a resturant, I always say what does this resturant sell the most of---what dish.....

That way I know, the food will be as fresh as possible!

We at Pino`s have been accused of having a limited menu...but trust me, a limited menu is a good thing.

It mean we only sell what sells like crazy, which means
it was just fresh made that day. 

Everything on the menu at Pinos has been fresh made 2-3 times a day!!Photo: Photo: MMmmmmmNmNommmmNoMNommmmNom!!!Photo: Photo: Tracey Burney Hofman - Master Pizza Chef!

Meatball Pizza Pie!

NomNommmNomNommmmmmmmPhoto: Tracey and I are spinach fans and bring it in allot to put on our own pizzas. If you are a spinach luver, just ask, we might have some even though it is not on the menu.Photo: Paige Seibet, Brianna Flint, and Lauren FreemanPhoto: Our Hot, Huge & Delicious 28" PiZza. 
We cut it into about 32 four inch squares. That Feeds 10 to 12

This is a 5 lb dough ball, 24 ounces of sauce, and 36 ounces of Mozzarella and Wisconsin White Cheddar cheese! 
A Hearty & Tasty Pizza, in the biggest monster pizza box you and your friends WILL EVER SEE.

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​​ST (3278)----​​​-------8​1​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean CityPhoto: Fabian from JamaciaPhoto: Our Hot, Huge & Delicious 28" PiZza. 
We cut it into about 32 four inch squares. That Feeds 10 to 12

This is a 5 lb dough ball, 24 ounces of sauce, and 36 ounces of Mozzarella and Wisconsin White Cheddar cheese! 
A Hearty & Tasty Pizza, in the biggest monster pizza box you and your friends WILL EVER SEE.

---- Pino`s Pizza Ocean City Maryland ----
Call 410-723-FA​​​ST (3278)----​​​-------8​1​s​t street Coastal Highway
10 minute Carry-out, or Fast Delivery to all of Ocean City

We are running a $5.00 OFF special on all 20", 24", and 28" pizzas but you must mention the $5.00 OFF Deal at the time it is being ordered.Photo: No cheese scale at Pino`s to weigh cheese.
We put it on generously so all pies are hearty and scumptious. 
Putting on some extra cheese also makes the pie thicker,
which means it will hold its heat longer on a delivery.

My pies cost more--but you get more dough, sauce, cheese, and topping. 
Many employees will admit I brag about my pizzas weight. 
You want a really thin crust light pizza with light sauce and light cheese that cooks in 3 minutes, you are at the wrong place.

Also some "Pizza 101" for you:
Cheese is better when it is "protected" with a topping or two on top. 
This way the cheese doesn`t over-cook. 
So order toppings! 
You see when a pie gets topping, we have to cook it longer especially if it has veggies that needs roasting.
The great thing about NEEDING to cook a pie longer, means a better cooked CruSt! YuM.
PS: You gotta try our hand-pulled raw Italian pork sausage with fennel. 
We cook it right on-top of our pizzas,
& its so SavoRyYyYyYyYyyyyyyy!!...you`ll see.Photo: A lil` tail-gatin thing going on outside shop. They are puttin down a 28 incher.Photo: The parmesan and romano mixed into the cheese before the pizza is baked, 
works out better this way as for texture and blend, 
opposed to shaking a bunch of it on the pizza 
after it comes out. 
When I pick-up and pizza, I always put allot of parmesan and romano cheeses on top 
along with crushed dry hot peppers. 
But I feel bad when I send off a delivery and they don`t get those things. 
So I sort of took care of this by including a generous mix of Parmesan 
and Romano right into the pizza`s top. 
Hope you love it.  
Also added into this mix is some basil and oregano as you see it cooked into the top of you pizza. 
For the record, the sauce also is loaded with spices and herbs as mentioned earlier.  
After eating a slice or two, can you taste the tingle of the crushed 
red hot peppers and garlic in the sauce.Photo: All my personal contact info:


Pino`s Store at 81st street:  1-410-723-FAST (3278)
Jim & Tracey Hofman`s Home #:  1-410-208-1317
Jim`s cell: 1-410-422-4780
Email:  JimHofman@mchsi.com

This is my wife Tracey and I. 
We are the owner and operators for Pino`s Pizza Ocean City Maryland. 
Pino`s has been in our family for 25 years, 
and I bought it outright from my family 20 years ago this coming 2012.
 
Pino`s Pizza  was named "Ocean City`s Best Pizza " by the Baltimore Sun, 
and every year to come we promise to live up to 
being the best in town!

Check our 180 plus reviews on trip Advisor:

http://www.tripadvisor.com/Restaurant_Review-g41298-d391416-Reviews-Pino_s_Pizza-Ocean_City_Maryland.htmlPhoto: Photo: Photo: Mike Gordan SHS 84`

www.MikesMusic.comPhoto: Sherwood High School alumni visiting !--YaYPhoto: Photo: Photo: Photo: Photo: My beautiful sister Cathie (Hofman) Rocklin, visiting me--yay!Photo: Photo: Photo: Photo: 28" Mama-Mia Pizza.
Call 410-723 FAST (3278) for this King Kong Pizza delivered to your door :)Photo: My favorite combination: 

pepperoni and sweet peppers ;)Photo: Photo: Photo: Photo: You never have to ask for extra sauce at Pino`s. It`s automatic. 
Extra cheese is automatic as well.
 By the way, if u desire an extra crunchy crust, simply reheat it in the oven, right on the oven rack, 
so that the hot air goes underneath & dries the crust more.  
Reheating pizza in a microwave does nothing to obtain a nice dry crunchy crust! 
In 18 years of business, I learned that everyone wants pizza different: 
Cold right out of the refrigerator, or re-heated to make it very hot & crunchy. (My Fav!)  
Some like a slice that is soft & foldable & eat it like a sandwich. 
That describes my pizza usually. 
But if re-toasted” in the oven with no pan, it will be a nice stiff crust for the crunch crust lovers.Photo: Fast Delivery to all Ocean City. 
Call 410-723-FAST (3278)Photo: Pino`s is at 81st Street Coastal Highway
Ocean City Maryland.Photo: Photo: Photo: Photo: We shread & blend two types of cheese for our Pizzas:
 50% Mozarelle, and 50% Wisconsin white cheddar.
Very tasty blend! Also added in is a 3rd and 4th cheese: one omce of romano and 1 ounce or parmesan cheese. These 4 cheeses all bake together and it`s so delicious.Photo: Photo: Crushed Red Hot Peppers make a pizza extra bangin`Photo: Photo: Making our secret spice bags. 
Look how much spices and herbs go in to each batch. 
You can see the bags on the right. 
Its an exact measured portion of each spices and herbs. 
Top secret!----come and taste a slice to taste the spice.Photo: Big Slices of yummyness.Photo: Photo: Our special secret mix for 30 years now!!!
In the pizza business, this is called the "Goodie-Bag"Photo: HEY!!-----SAY CHEEEESE!!Photo: Jake Turner & Jim HofmanPhoto: Monique Rose from JamaciaPhoto: Photo: Cooking KingsPhoto: lol -----something everyday!Photo: Peter you were the best driver ever---never a mistake!Photo: Photo: Pepperoni with ZeStY OlD WoRlD ItALiAn SaUsAgE. 
This is a 20" big boy.
 I named all 20" pies, the NYC size.Photo: Photo: Photo: Photo: Liz and Cathie (Hofman) RocklinPhoto: 2 huge 28" Pizzaas back to back. I hope it not for the same group, because that would mean 32 big slices to eat up.Photo: Photo: Photo: 16 huge slices seen here on our pepperoni and Sausage  28" Mama-Mia Pizza.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Sumner with a 12" onion and baconPhoto: Paul Betances and Family 2010 -- with Friends alsoPhoto: Mike Dunn and Family 2010Photo: Fresh dough pizza onlyPhoto: Photo: 2010---- some of my primo cooks, leaving me mid-August and going back to college.Photo: Shiva, Ujjwall, Sumner, and ArbinPhoto: Photo: Kevin!Photo: Arbin fron Nepal. Master perfectionist. These guys from nepal are crazy smart..... Each one have a very hard degree they are working on!Photo: Briaana Flint stirring the wings in the hot sauce. 

We eith offer Cattlkeman`s Texas Smokey BBQ, or Texas Pete`s Hot Sauce wing flavors.

We actually mix Texas Pete`s Hot Sauce 50/50 with Texas Pete`s Mild sauce.
 In essense this makes a medium sause that everyone has been content with for two years and running now. 
We do ot offer mild. But the "medium" usually will suffice as a split the difference inbetween heat.Photo: Photo: Boneless wings now also, at Pinos ---Yum!Photo: AkornPhoto: Which Toppings would you like on your Pizza?Photo: Photo: Photo: 2010Photo: Photo: Paige!Photo: Photo: Photo: Photo: Photo: Photo: 2010Photo: Pino`s Pizza storage center.  
Don`t worry we will NOT be running out of boxes anytime soon!Photo: 28" box next to a 7" box---hahaPhoto: Photo: Photo: Notice my antique dough sheeter!!!!!!!Photo: Valyntine from UkrainPhoto: Lauren Freeman run my front counter.
She is the nicest counter person you will ever meet.
Walk in and say "Hi Lauren" if you visit during her shifts Monday thru Saturday 5pm till 10pm.Photo: Photo: My 2010 day cook---leaving to go back to St Cloud Minn to college for the Fall.Photo: Delicious CheeseSteaks...Nom-Nom nom nommmmmmPhoto: Photo: Photo: My wife tracey is always bring in her own toppings! 
We do not carry spinach because people do not order it enough :(
But bring in your own and we will gladly bake a pie with it.
That goes for wheat dough too.Photo: Photo: It must be "after-hours"....  :)

The customers love to get involves after having a few drinks!Photo: Tracey concocks new pizzas every weekend for fun and we sample it out to customers. This one she made had rosemary in it.....?/...gulp....? teeheePhoto: Photo: Photo: This dessert come as a pair:
5" Eclaires!-----------HeAvEn!!!!Photo: 2 of my Russian driversVideo: Photo: Photo: Photo: Photo: Photo: Photo: Fresh Mushrooms, Red Bell Peppers, and Spinach, make an awesome Veggie trio of toppings on a pizza!Photo: Pino's Pizza Nov 27th & 28th 2009 OC MDPhoto: Photo: Photo: This was a huge dessert pie for free sampling as each unsuspecting customer walked in. It was 1/2 Banana Fosters Dessert Pizza, and 1/2 Apple cinnamon Dessert Pizza. For 2010, we are serving a 9" Banan Fasoers Dessert Pizza for $7.99. The other Desserts are a pair of 5" Eclairs, as well as Cheesecake slices.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: It`s a BIG PizZa!

Allot of folks like to take its picture bfore eating it!Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: My old neighbor and friend Stacey kelly and her son visited!Photo: Photo: Photo: Photo: Preparing a Spaghetti and Meatball Pizza.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: SPAGHETTI AND MEATBALL PIZZA. ONE OF THIS YEARS 10 SPECIALTY PIZZAS. YES WE ADDED PASTA TO THE MENU, AS WELL AS STUFFED SHELLS.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Italian Sub at Pino`s Pizza.Photo: Our antique cheese grater is the bomb.
We fresh shread Mozarella and Wisconsin White Cheddar---50/50, and we add in allot of Romano and Parm cheese, all to create out 4 cheese blend that is chewy & scrumptious. 

Stop by late-nighe sometime,
 and have us heat ya up a slice so to see what I`m talking about.Photo: Photo: This is a white pizza  with Kalomoto olives and grape tomatoes. This photo is from 2010 season.Photo: Ujjel from Nepal.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: I`m not only the owner of Pino`s for 18 years, I`m also the daily pizza tester. My job sucks!---------NOT!!!Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: My friend Ed Chambers - my favorite photographer. 

https://picasaweb.google.com/112238771479213743101/EdChambersComBestOfTheBestGallery#Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Chris Walker and his daughter visiting Pinos!Photo: Photo: Mike Dunn and family makin there own pies!Photo: Photo: Photo: Micheal DunnPhoto: Micheal Dunn and his Family. Thanks for poppin in dude!Photo: Photo: Photo: Jeff Barclay and his daughter stoppin in. Good seeing you man!Photo: Jeff Barclay SHS 83`Photo: Ivana making the big boy again.Photo: Photo: Photo: Photo: Photo: Liz Rocklin and my older sister Cathie (Hofman) RocklinPhoto: Photo: Photo: Photo: