370 Photos - May 31, 2012
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!

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: 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!Photo: NO EAT IN------sorry!
CARRY-OUT & DELIVERY ONLY.
410-723-FAST (3278)

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!Photo: Part of my super 2012 crew. From Lf to Rt) Karen, Sharon, Siened, and Patrick Larkin, 4 of my 5 irish kids from Galway. 
And on Far right Antonija from CroatiaPhoto: A snap shot of some of my 2012 crew!.
Consisting of in this photo is:
 3 from ireland, 4 Americans, one from Nepal, and 4 from Bulgaria!Photo: 2012 crew on break to watch some street activity and fireworks.

Lt to right is Terri Row from ireland, Curtis Puryear from USA, Sharon Connonhan from Galway ireland, 
Michelle from Bulgaria, Antonija from Croatia, Stella from Bulgaria, 
Georgi from Bulgaria,Then standing is Binod from Nepal, next sitting is Dragomir from Bulgaria, 
then standing is Karen Convey from Galway ireland, 
and then last but not least sitting on the far right is Vernioca from BulgariaPhoto: 410-723-FAST (3278)Photo: Jim Hofman
 "Ocean City`s Sauce Boss"
Owner/Operator/Pizza Inspector for 21 years this coming 2013 season.Photo: Photo: 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: 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: Photo: 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!


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: 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!
410-723-3278Photo: Photo: 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: Photo: Photo: Photo: We now chop our huge 28" pizza into 12 jumbo slices. 
Each slice is 14" long.Photo: Photo: We now chop our huge 28" pizza into 12 jumbo slices. 
Each slice is 14" long.Photo: Ready to RoLL!!!!!!!!!!!!Photo: This is my house-cooked bacon and is one of my deluxe pizza toppings,
 in addition to house cooked chicken and steak toppings.
The bacon seen here is 70% COOKED TO DEGREASE IT.....AND THEN
ON THE top of the PIZZA, ITS COOKED THE REMAINDER OF THE WAY.
wOOPS! cap loc onPhoto: This is Jim Hofman the owner for 21 year this coming 2013 season.
I par cook my bacon 3/4 of the way by itself in huge pans to de-grease it most of the way.
Then I pour off all the hot grease into a pan. I wait for that to cool down, and then throw it away.
But I know howmuch allot chefs would love it to cook with Ha!

 Then I blast chill the bacon.
Then after it is very cold and stiff, 
I cut it into perfect size pieces.
Then when someone orders a pie with bacon,
 I put it on my pizza to finish cooking it from
the 6 minutes it bakes.
 
I feel this creates this tasty masterpiece.
If it taste as 1/2 as good as this looks, it`s gotta taste great huh?
 
No one wants under-cooked bacon, or anything undercooked for that matter.

At Pino`s everything is "well-done"--Period.

 We are open from yearly from March 30th thru Oct 15th.
 Closed for winters, so we can do other stuff since OC is dead in off-season!

 Hope to see you all March 29th 2013 for our 32nd season of more tasty pizza pies!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!Photo: Photo: Today was last shift for my two corner cooks from Bulgaria who helped make over 20,000 very BeAuTiFuL TaStY PiZzAs in 3 months! I will miss you Stella Bogomilova and Mihaela Gobova. Have a terrific time travelling to Las Vegas, Grand Canyon, and Los Angelos!
It was fun working with you guys!!!!!Photo: My meat Lovers will put a smile on your face.
Guareenteed!Photo: We now chop our huge 28" pizza into 12 jumbo slices. 
Each slice is 14" long.Photo: This is called "The Pino`s Special"
It has the 4 most ordered toppings in pizza history:
Pepperoni, Sausage, Mushroom, and Green PeppersPhoto: My triple stack MiddleBee Marsh Ovens
cook our pies faster then we can make em!!!!!.
Love it.Photo: Binod BastolaPhoto: Dragomir, me and Georgi.
These guys were my corner stones/muscle
that got us through the summer smoothly.
Both are from Bulgaria and I`m excited to say
they are returning next summer to rock-on with me!!!
Thnak you guys.
See you in 2013!Photo: ‎5 wonderful Bulgarian Chefs and Expeditors for Pino`s have finished for the season and are now traveling arounf the states, NYC, DC, Vegas, LA, Niagra Falls, and the Grand Canyon. Have fun. Thank you guys! Awesome jobs Georgi Bachev,@Драгомир Борисов Veronica, Stela, and MichellePhoto: Photo: Photo: Photo: Photo: 600 pounds of fresh blended Mozzarella and Wisconsin white cheddar daily.


We do 10 bins a day in June, July and August.
Have you tasted our blend?Photo: Ivana Zivanovic and Ana From Croatia!
Very nice job guys!Photo: Photo: Photo: Photo: Photo: Photo: Photo: Lois Attabeli SHS 82` visiting me after a late nite of drinking with freinds!Photo: Alberto from Dominican RepublicPhoto: Stela our chef from BulgariaPhoto: Antonija from Croatia.
Expeditor & counter master at Pino`s Pizza USA
2012Photo: Michelle & Stella from Bulgaria, 
and far right is Antonija from Croatia.Photo: Photo: Veronica from Bulgaria.
Expeditor and Cook.
Good job!Photo: Photo: 28" Pizza with 12 houde 14inch slices ;)Photo: i let some kids make their own pizzas!
Come make one yourselves!
I`ll dress you in aprion, gloves, and a chef hat
and teach ya how to make a yummy pie.Photo: Me!Photo: Teo Counter/Cashier/Phones masters:
Laureen Freeman from the USA,
 & Patrick Larkin from Galway Ireland.Photo: Photo: My nephew Matt Rocklin visiting Ocean City
from Los Angelos Calafornia.Photo: CLEAN CLEAN CLEAN :)Photo: Photo: Photo: Crazy wing central station.
 To see it the BBQ and HOT sauce heater area this clean, 
I had to take a photo!Photo: Photo: My FaV!
Pepperonis,
 House Cooked Italian sausage with fennel,
& Sweet peppers.

When you order toppings at Pinos Pizza
you get TOPPINGS at Pinos Pizza.Photo: Photo: Photo: Photo: Lauren and DragomirPhoto: Me, Ivana, and AntonijaPhoto: Photo: Photo: Photo includes the Betances gang.
3 generations. Thnaks for stopping by Mrs B!Photo: Me and Binod.
He is saying by fore the season--Going back to college!
Thanks! you Rock Bro!Photo: Some of 2012`s early summer gang!Photo: Photo: Photo: Photo: Binod last day this summer!--We miss you!Photo: Jim Hofman Ocean City MarylandPhoto: Photo: Photo: Photo: Photo: Photo: Photo: Bacon and Pickles Pizza!Photo: Ocean City Maryland.
 Home of Pino`s Pizza
& Jim Hofman the Sauce Boss.Photo: Photo: Paul and Tony Betances clans!Photo: Photo: Photo: Photo: Photo: My top secret mix!Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Ocean City Maryland USAPhoto: Photo: Photo: Photo: Jim Hofman showing of his EVO and Garlic mix for pizza crustPhoto: 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: Three Irish guys who just got here to Ocean City,
 and who helped me for the Memorial Weekend on Phones!

Brendan Delaney
Jamie O`Shea
Colm Carry

Thanks dudes, I know it was brutal!Photo: Photo: Stella`s 1st Pizza made, on training day.
Her day one at Pino`s Pizza head quarters at 81st street,
 on Coastal Highway Ocean City Maryland.Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: only in OCEAN CITY!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: If you came to Ocean City, 1st have Pino`s Pizza one night
 delivered to your condo or for fast pick-up, and then on
 another night, head to The Sunset Grill in West Ocean City,
 to have the Mahi fingers as a appitizer, and then this Crab
 and Shrimp Salad, while drink a few orange crushes of course.Photo: Photo: Photo: Sunset Grill West Ocean CityPhoto: Photo: My wife Tracey HofmanPhoto: Photo: Photo: Photo: Sam and Kevin Kramer at Just Hooked in fenwick Island Delaware.Photo: The best!Photo: Photo: A couple from RussiaPhoto: 75 fresh salads made daily!Photo: Our own house-cooked bacon for pizza topping.
I de-grease it 70%
It`s to die for on my pizzas.Photo: Photo: Photo: Thinking of this past summer with my cool and collect cooking crew from Bulgaria.

 This is Stela, who saw more tickets hanging then she`ll ever see working anywhere else! 
Thanks Stela! Well, we cleaned up and closed up for the winter just last night Oct 13th, 2012. 
We re-open March 29th 2013 for our 34th year!
 My 21st year as owner/operator/pizza inspector!
 Have a great winter everyonePhoto: Photo: Chris Walker SHS 82` with his daughter.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: 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: Expanded Summer Hours are over.
SEPTEMBER HOURS ARE AS FOLLOWS:
<<<<<DINNER TIME ONLY>>>>>
Mondays thry Thursdays 5pm till 8:30 pm only.
Fridays and Saturdays 5pm thru 10pm only.



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: 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: Photo: Photo: My fabulous Pizza order Expeditor Veronica Martinova has finish her 1st season with the crew. Veronica worked hard and I thank her much!!! Have fun Travelling with your man!Photo: Photo: Photo: Photo: Photo: Photo: Photo: These two wonderful ladies from Croatia (Ivana Zivanovic & Antonija Andaaka) headed my phones and front counter, making sure the custermers were lavished with fun conversation and fast service. I`m amazed and grateful for you both and can`t wait for you both to come back for Pinos 32nd season starting April 1st 2013. It will be my 21st season. I`m on my way to 25 years! Have a great time partying in Miami and in NYC girls!---then a safe flight back to Croatia. Have a great Fall. JimPhoto: Photo: George`s Girls!