223 Photos - Jul 13, 2011
Photo: Hello from Pino`s Pizza Ocean City Maryland USA!
This is part of my 2011 crew from, most from Bulgaria and America.

Hope to see you in 2013 for our 32nd year! 
We re-open Friday 3/29/2013 

Jim Hofman 
  Owner/Oper​ator/Pizza Inspector for 20 yearsPhoto: OPEN SEASONALLY MARCH 29TH THRU OCTOBER 15TH.

CLOSED FROM MID OCTOBER THRU MARCH.

OPENING BACK UP FRIDAY MARCH 29TH, 2013
FOR OUR 34TH 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-

www.JimHofman.comPhoto: OPEN SEASONALLY MARCH 29TH THRU OCTOBER 15TH.

CLOSED FROM MID OCTOBER THRU MARCH.

OPENING BACK UP FRIDAY MARCH 29TH, 2013
FOR OUR 34TH 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!Photo: NO EAT IN------sorry!
CARRY-OUT & DELIVERY ONLY.

OPEN SEASONALLY MARCH 29TH THRU OCTOBER 15TH.

CLOSED FROM MID OCTOBER THRU MARCH.

OPENING BACK UP FRIDAY MARCH 29TH, 2013
FOR OUR 34TH YEAR-YAY!Photo: I offer the best at pizza in Ocean City Md. 
My pizza taste tremendous​, and is like no one elses I am proud to say,
I have tasted many hundreds of pizzas around the globe.
I formulated my pizza how I feel it should taste. 


I was voted the "Best Pizza in Ocean City" by the Baltimore Sun.
I worked hard for 20 years to have this title & reputation​ for a high standard in making a hearty scrumptious pizza.

 
I love what I do. I am good at what I do, and I brag about it. 
You will taste the difference​. 

Come in and ask for me,  so I can say hello in person. 
Then watch how I double check your entire orders perfection to the last item.
 I feel this is important for a business with heavy carry-out orders.
No one wants to get home and discover something was missing right! 


Hope to see you in 2012 for our 31st year! 
We open back up 3/30/2012


Jim Hofman    
-Owner/ope​rator/pizz​a inspector for 20 years strong!Photo: Hi, This is Jim Hofman,
 and I am the guy here in this photo.

I own and run my shop now for 20 years this 2012 summer season!

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 14" SLICES


---- 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: Jim & Tracey Hofman - Owners for 21 years this coming 2013 season :)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: Sorry, no sit-down or eat-in. 
10 minute Carry-out, or Fast Delivery only. 
Call 410-723-FA​ST (3278)----​-------81s​t street Coastal Highway

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 willtell 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: Pepperoni, Sausage, Green peppers, & Onions.
Two meats and two veggies:  Yes Please!

Money saving trick to a possible customers: 
If you love toppings, ask for the "SUPREME".
It is four topping of your choice,
 but you are only charged for 2!


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 willtell 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: Making my "Goodie-Bag" 
of 8 spices and herbs.

My home-made sauce has a punch of flavor.Photo: My own private and undisclosed portions of
 Oregano, Basil, Parsley, crushed red hot peppers, 
garlic powder, sugar, salt, and pepper.

I boil these 8 items as a "loose-tea" in boiling water to melt 
down the Sugar, salt, and garlic to a liquid form, as well as extract
 maximal flavors from the herbs.
 I add the entire brew with loose herbs into my cold crushed plum tomatoes. 
No cooking of tomatoes necessary! 
Taste most fresh and flavorful this way. 
Don`t tell anyone.Photo: iallians and robert waters from Cork ireland, 
servng up a big hot cheezy slice pie!

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 willtell 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: HOURS: 

Spring: 
April 1st to Labor Day (5pm till 10pm) 

Summer: 
Labor Day to Memorial Day (11am till 3:30 am!!) 

Fall: 
Memorial Day till Oct 9th we are only 
open Thursdays thru Sunday (5pm till 9pm) 

Last 2 days open for 2011 are: 
Open Friday and Saturday Oct 14th, and 15th. 

Then we close down for 5 months of winter concluding our 30th year celebratio​n!! 

Closed till March 31st. 

Re-opening back up April 1st , 2012 for our 31st season! 

Hope to see you April 1st! 

Sincerely, 
Jim Hofman 

  -owner/ope​rator/pizz​a chief Inspector-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.  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.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.


On each of my pizzas, I use my punchy delicious home-made sauce,
 Mozzarella and Wisconsin White Cheddar cheese. 
We also blend in Romano and Parmesan cheese into out cheese mix.
 
A Hearty & Tasty Pizza.

Visit me soon, if not for a whole pie, 
at least for a late-nite slice to see
what my pizza taste like.Photo: www.PinosOC.com
Ocean City Maryland USA
28" pizza for $35.99Photo: Photo: Photo: Part of my really great 2011 crew.Photo: Cut into  large squares and triangles. 
You will see, and you will love. 
All 20". 24", and 28" monster pies 
get extra sauce and extra cheese!, 
EnJoY! 
Jim Hofman

PS:--

"BEFORE" you place your order,
mention "verbally" the $5. OFF coupon 
being offered for the 20". 24", and 
28" pizzas, and you shall receive 
the discount with your purchase.

Call:
410-723-FAST (3278) for Fast delivery to all Ocean City MD.Photo: Photo: This is called the "Pino`s Special."
What`s great about ordering a specialty pie at Pinos is that they have 4 toppings for the price of two.
This Pinos Special has the 4 most ordered toppings in the history on pizza:
Pepperoni
Sausage,
Green Peppers,
& Mushrooms.Photo: Photo: Photo: Photo: Cleanest oven you will have ever seen. Come in and ask for the nickle tour of our shop! We love to show it off to customers while they are waiting for the food.Photo: Photo: Photo: 2011 core crew from the city Sofia in Bulgaria.Photo: Photo: We are pretending to be going crazy (Just being silly) Not real orders there!Photo: Some of this seasons 2011`s awesome crew!Photo: Sausage & Bacon---Well Done!
 These guys are regulars that are visiting from the Rivendale on 80th street.
Nicest place in town.
Thanks boys!

Charlie`s gang.Photo: Pepperoni`s, sweet peppers, and onions--Yum!!Photo: Photo: Photo: Photo: Photo: Rib-Eye for our Authentic grilled Philly CheeseSteaks!
We use 6 ounces for each 8" sub--Yum!Photo: Photo: Every morning we pre-slice and weigh out 6oz bags of fresh cut rib-eye steak.

If the customer request grill onions and peppers, we grill em with some light oil, salt and pepper.
Then we grill the rib-eye slices with with some 
salt, pepper and garlic.
Melted provolone over the steak with some water steam,
Grab a a Philly roll.
Light mayo, light hot relish.... 
shaved lettuce and some sliced tomatoes.
 Perrrrrrfect steak sub.
Simple, go to 81st street Ocean City`s Pino`s Pizza:
Come in and ask for Jim`s perfect rib-eye 
Steak & Cheese sub with everything!Photo: adding our italian seasonings mix of granulated garlic, Parm cheese, oregano, romano, and a touch of basilVideo: 60 second video-clip: Fastest box folder contestPhoto: Every morning we pre-slice and weigh out 6oz bags of fresh cut rib-eye steak.

If the customer request grill onions and peppers, we grill em with some light oil, salt and pepper.
Then we grill the rib-eye slices with with some 
salt, pepper and garlic.
Melted provolone over the steak with some water steam,
Grab a a Philly roll.
Light mayo, light hot relish.... 
shaved lettuce and some sliced tomatoes.
Perrrrrrfect steak sub.Photo: Photo: Some of our fresh-cut pizza toppings at Pino`s Pizza.Photo: Some pizza makers like to put our hand-pulled raw Italian pork sausage with fennel ON TOP of the pepperoni. Some don`t. Order it to see which you get!Photo: Our Italian Cold Cut is awesome. 
We use fresh cut Proscuitinni peppered Ham, Genoa Salami, Capricola spicy Italain Ham, and provolone, 
served with your favorite fresh toppings,
 and on a Deabrosso Philly roll.Photo: Mina, Radina, and Inna.
Three amazing employees from Sofia Bulgaria.Photo: Photo: May 15th 2011--
Just got here from Sohia BulgariaPhoto: Photo: Photo: Photo: These are my 6 core cooking and expediting crew (From Bulgaria) whom I sponsored to come here on the Student J-1 Visa work and travel program. They were fantastic kids. Smart, funny, kind, very hard working. Customers were very pleased. This year for 2012, I sponsered 7 Bulgarians and 5 Irish Kids from the Work and Travel program! Come in and meet these kids and talk with them while you pick-up your order. They crave to mingle and chat with Americans.Photo: Photo: I am Jim Hofman.
Owner/Operater-Pizza inspector
                                          for 20 years this coming 2012.
My personal cell is 410-422-4780. 
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.

---- 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: Photo: Photo: Raul from Romania - Keep in touch bro-----you rockedPhoto: Photo: Our most special featured topping at Pinos Pizza:

Hand-pulled raw Italian pork sausage with fennel seeds.

Its fresh and savoryyyy!!Photo: Photo: Inna, Mina, and me in our clean shirts
---obviouly at the BEGINNING of a shift :)Photo: Gergana just finished creating  a 16" XL Meat Lovers Pizza
 with Pepperoni, Ham, half cooked fresh
 Bacon, and Hand-pulled raw Italian pork Sausage. 
This pie rocks with 4 meats and 4 cheeses:
 Part-skin Mozzarella, Wisconsin White Cheddar, 
Romano and Parmesan Cheese.Photo: Photo: Photo: We sample our pizzas hourly.
 I love my job!Photo: Photo: Lauren Freeman showing of a Sausage and Jalepeno pizzaPhoto: Philly rolls delivered every day from Philly. 
Try our grilled cheesesteak with rib-eye! One size,
 8" which includes all the toppings you like such
 as Mayo, lettuce, Tomatoes, Fried Onions, Fried
 Peppers, Hots, and fried fresh Mushrooms.Photo: Lauren Freeman. 
Thats the look I usually get when I crack out my camera!Photo: Photo: RyanPhoto: Photo: Home surveillance and training station lol!Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Homemade sauce with a zesty punch of spices & herbs.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Rob Waters, Velislav (Slavi) Stoyanov, and Laura WilliamsPhoto: Pino`s Pizza Ocean City Maryland USAPhoto: Photo: Eddie Reynolds and Lisa Stickley (Sherwood High School comrades :)Photo: Photo: My hand-made Mock-up....Photo: and the final version!---Ha!Photo: Photo: Photo: Photo: Lois!Photo: Photo: Jim Hofman  -Owner/Operatore/Pizza Inspector for 20 years this coming 2012 season!
Come in and ask me what the ten reasons are why my pizza is great....


I use custom converted triple stack Middle-Bee Marshall conveyor-belt ovens that well cook my pizza crust at 500 degrees for 6 minutes.

I make sure to cook all my pizza well done.Photo: Photo: 50% Pre-Par cooked and most degreased bacon for pizzas---its the best. We cook it the other 50% right on top of the pizza. I don`t know how it could taste any better than my way.Photo: Photo: Photo: Photo: Lois Attabelli and IPhoto: Photo: PIZZA PARTY TONIGHT !Photo: Photo: Photo: I was geetting a photo with my friend Frank in red, 
and the other three jumped in :)Photo: Photo: My classmates Marlene & Darlene 
from Sherwood High School 1983`Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Meat Luvers Paradise!
Hand pulled Italian raw sausage with fennel, House cooked Bacon, Ham, and pepperoni!

Just try it.....you`ll see.
Call Pinos now and ask for our meat Luvers 14" LG for
$17.99. You will have a happy tummy!

1-410-723-3278

Summer Hours (Memorial Day to Labor Day) 11am till 3:30am

Fall and Spring Hours  5pm till 8pm (Dinner only)

Winter hours Nov 1st to March 31st---ClosedPhoto: Photo: ...??eew...ketchup on Pizza......its a thing in the far east....whatever make u happy!!......Photo: Photo: Burned at Pino`s---ouch!!!Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Cutting slices of the best cheese steak meat ever:
RIB-EYE!Photo: Photo: Photo: Photo: Photo: Raul form Romania. Great job man.Photo: 28" Beast.Photo: Photo: Photo: Bachlorette Partys flock in nightly for FooD!!!!!!

Drunk and Starving!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: Murphy and his wife