Real Deal Pizza, 615 S. 16th Street suite 130, Wilmington, NC (2026)

05/25/2026

While the major pizza chains are focused on speed, grab-and-go convenience, and third-party delivery, Pizza Hut is looking to offer something completely different...Nostalgia! More consumers seem to be craving familiar, comforting experiences, and Pizza Hut is betting big on that feeling.

The brand’s new retro-inspired concept brings back classic touches like the iconic red cups, red checkered tablecloths, cozy vinyl booths, Tiffany-style lamps, arcade games, and even the legendary red roof restaurant design in some locations.

A sit-down dining experience could be a great option for families wanting an affordable night out or couples looking for a fun and casual date night.

Let me know what you think about this retro throwback idea? Personally, if they bring back the original 80s-style pan pizza, I’m definitely in!

04/29/2026

Pizza: The Truth (and a little science) behind Char vs. Burnt

I remember reading an article in a 2022 Pizza Today magazine called 'Color Theory' written by Laura Meyer who is the chef at Capo's, and the Administrator and Teaching Assistant at the International School of Pizza in San Francisco. It was all about how different variables affect the color of pizza crust during baking. Of course the Maillard reaction was mentioned which is a chemical reaction between amino acids, proteins and sugars. We have all seen it, you put a slice of bread in an oven at a certain temperature, wait a few minutes and it turns to a nice consistent brown color...Behold, you just made toast. The reason we do this is because it helps enhance the flavor profile. Toast tastes different than plain bread. It's the same reason we sear steaks, blacken seafood, and grill vegetables. However, if you happen to take this process a little too far you get the overproduction of carbon which creates bitter flavors and it is now considered burnt.

So that brings up the question, when does food go from properly toasted, to charred then burnt? Simply tasting it would be the most obvious answer, but as we all know and it has been scientifically proven, we all eat with our eyes first. What we see shapes our brain's perception of taste and quality before we even take a bite. It's probably a leftover genetic trait from our ancestors as a precaution not to eat food in the wild which might be dangerous.

So lately a lot of feedback I hear about pizza is the debate over char vs burnt. It mainly comes from people who grew up seeing pizza crust being on the pale side, or even a slight brownish color. They have seen pizza like that their entire lives and it has set the standard of what 'they think' pizza should look like. The majority of them have set their base line from chain pizzerias where time is a huge factor. Oven temps are low and bake times are quick because it's all about speed and efficiency where time equals money! Or maybe they formed their opinion from a small local independent pizzeria where the flour they used was on the economical side. Could be because that was the only flour available back in the day and they just stuck with it over the years. Or perhaps being small and independent meant keeping to a certain budget and spending money on your ingredients was kept to a minimum. Could also be from using recipes passed down from generations and techniques were very rudimentary and not very scientifically based. Either way, independents did what they did for a reason and I certainly can't blame them for doing so to survive.

Over the years great advancements happened as far as pizza is concerned. Companies who mill flour improved techniques lending to a higher quality product. Pizzaiolos realized this and started using these better flours and perfecting their craft to help them stand out from the competition. These advances led to a much better product to where pizza started looking way different than what we have ever seen before. Unfortunately, the people who are accustomed to pale or slightly brownish crusts have not embraced these advancements and simply scream BURNT every chance they get lol. They see blisters and leoparding caused by rapid expansion and uneven surface contact creating those signature spots because of better flour refinement, higher dough hydrations, extended proofing times which all lends to complex starches and sugar caramelization when baked at higher temps.

Let's face it, char is without a doubt here to stay. Pizza connoisseurs embrace it with open arms while trying to convince the naysayers to keep an open mind and at least give it a try. Is char for everyone??? Nah probably not. Some people will just never accept it and that's totally fine. Just know, char is done purposely to enhance flavor. Simply because one doesn't understand it and it looks different than what they consider 'normal' doesn't mean it's burnt. It's really just pizza science taken to a higher level.

04/26/2026

A few years ago Rebel Pie in Florence, SC came across my Facebook feed and the wood-fired Neapolitan concept caught my attention so I started following them. After a recent conversation with an RDP follower who was telling me about the owner and that he actually grew up in Myrtle Beach and still has family in Conway, I finally decided to make the 1.5-hour trip to check them out.

The owner relocated to Florence after college and got his start at Freeman's Bakery, a longtime staple dating back to 1964. While working there, he realized he preferred savory over sweet, which led him to start making pizzas with a mobile oven. That eventually turned into the brick-and-mortar spot Rebel Pie is today. Not long after opening in 2012, they earned recognition from Zagat and MSN as the best pizzeria in South Carolina which is very impressive for a low-key spot in Florence.

The pizzas are 12–13" with a thin crust, made using Caputo 00 flour (pizzeria blue bag) and proofed for 48–72 hours. On busy nights, the oven runs around 800°F, giving you that quick bake true to Neapolitan style. I ordered a Margherita and a Mediterranean, while my friends built their own pies. One interesting thing, the sauces seemed slightly different. My Margherita leaned a bit salty, while my friend’s had more of an oregano-forward flavor. Not sure if they use different sauces or if it was just variation, but both worked well. The standout, though, was the crust—light, airy, and perfectly textured. Easily the highlight, and I even made a point to tell the owner.

If you’re ever in Florence, this spot is absolutely worth checking out. Even if you’re just craving legit Neapolitan pizza and feel like a road trip, it's worth the drive. Pair it with a stop at a few local breweries and you’ve got a solid day trip. Florence might surprise you and Rebel Pie is a big reason why.

04/19/2026

Visited Benitos Brick Oven in NMB to check out their setup. It's been many years since I've been, way before RDP was a thing. So I thought I'd return to get them officially on the review books.

They've been around since 1989 and from what I was told, the original oven was located somewhere in the parking lot. Afterwards, when the inside of the building was remodeled, the oven was relocated to where it currently is today. If you sit at the bar you can get a good look at it. It has a huge brick face with the oven's opening located just underneath a custom made copper hood with integrated lights. This oven is one of a kind with a large inside deck floor space big enough to fit over (20) 16" pizzas. Primary fuel source is gas but they will throw a hardwood log inside to give it that authentic wood fired feel.

Their dough recipe started early on from a former employee who later went on to start another pizzeria nearby. As they say, if it isn't broke, don't fix it and they certainly haven't changed that recipe. Dough is made in house with All Trumps flour, pressed out thin and top it with sauce that has savory flavors of garlic, onion, and oregano. Cheese coverage is moderate to just slightly on the somewhat heavy side. Pizzas come in two sizes, 10 & 16" and I was told it's baked at 750°F. I didn't have my infrared temperature gun with me but I'm thinking with that oven size being as big as it is, it's probably closer to the upper 500 to 600° max.

Benitos offers a full menu suitable for date night or taking the whole family out to eat. Note: this location is not affiliated with any similarly named pizzerias in Conway, and is no longer associated with the food truck bearing its name. This location is a whole new operation serving fresh high quality foods made to order. Go check them out and let me know what you think.

📍1598 Hwy 17 S, North Myrtle Beach, SC 29582

🌎 https://www.benitosbrickoven.com/

📞 (843) 272-1414

04/13/2026

I need to first preface this post with I AM NOT FROM BOSTON, and a Boston 'baa' pie is not in my wheelhouse. However, while I have a very strong technical knowledge of pizza, I am always willing to learn new things, especially when it comes to different pizza styles!

So when someone claimed Lucky's is serving the best New England style bar pizza in all of SC, of course I'm gonna pay them a visit!

After doing some research, I learned Boston pizzas is known for being served mainly in pubs, taverns, and dive bars in the Massachusetts' South Shore area. They are known for being 10 to 12" in size and having a very thin crust, built to the edge with sauce and cheese and baked in a oiled pan. The dough does contain some sort of fat content which helps give it a crispy texture. Cheese is usually a blend which includes either yellow or white cheddar. In Lucky's case I'm thinking it's a blend of white cheddar and they are served close to a 10" pizza.

I was told by their bartender that an employee named George is the one who started Lucky's pizza game. I wasn't able to speak with him as he was off the day I visited but I learned their dough is made in house and baked in Avantco ovens set close to 600°F. I was surprised to see the level of pizza for what I would classify as a 'dive' bar. One thing I will say is this place is totally a locals bar without a doubt but they are very welcoming! While I was there, I noticed a bunch of pizza orders going out in the bar area, and also a good bit of boxes being picked up for to-go orders.

While I don't have much experience with a Boston bar (baa) pie, I will defer to you Bostonians to tell me if they are legit or not. Just know when you visit, this is a bar environment and not the typical pizzeria I visit. Knowing that will help you navigate that particular environment.

04/06/2026

Made a trip down to Georgetown to check out the second oldest independent pizzeria in the area. Established in 1979, Tony's is only 4 years behind Georgio's in NMB who happens to be the oldest. What's interesting is Tony's and Georgio's both have a very heavy Greek influence which is actually a common theme for older pizzerias in this area.

Being located in a very small town for the past four and a half decades, Tony's has definitely become a local staple.The founder Tony Papadopoulos came from Greece and worked his way up through the restaurant industry to be able to open his own business. Now with two locations Georgetown and Andrews, he is successful because he keeps things simple. Dough is made with All Trumps flour and baked in an old school Blodgett oven. Two ovens at the Georgetown location; one on the left is for pizza set to 400°F, the one on the right is for subs set to 350°F.

Tony's is all about counter service. Walk up and place your order at the register, take a number, then go find an open table or booth to sit and wait for your food to arrive. Their menu offers salad, pasta, pizza 10 & 15", subs, beer & wine, desserts, and a kids menu.

While they are known for being a pizzeria, my opinion along with others is the subs are what's worth going for. The Super Sub is the most popular sub on the menu, so my recommendation (along with a very long time local who strongly recommends it with their homemade special sauce) is THE sub to order! 😉

If you find yourself in the area looking for some old school vibes, and wanting to rub elbows with truly salt of the earth people, swing by here and order yourself a sub.

03/31/2026

Stopped by Danny's today for lunch. It's located in the shopping center next to Publix off 707 in Murrells Inlet.

They have a full menu starting with appetizers including chicken wings and other various items, soup, salad, pizza by the slice (lunch special is 2 cheese slices and a drink for $7), whole round 14 & 18" pies, square Grandma & Sicilian whole pizza or by the slice, baked pasta, heros/subs, specialty rolls like pepperoni, chicken, eggplant, they also offer calzones & stromboli, dinner entrees, desserts, and a kids menu.

Dough is made with All Trumps and proofed for 24 to 48hrs. Busy nights heading into the weekend they may dip into the same day dough, but that's only to keep up with volume. Everything is baked in Marsal deck oven running around 525 to 550°F.

Seating is limited so depending on when you go, it might be a bit of a challenge. They do have a TV with a sports package so when 'certain' teams are playing, they do draw a crowd.

So for a true classic NY slice, definitely go check this place out! The owner is a straight forward kind of guy, after having a conversation with him you'll feel like you're back home and everything is right with the world.

03/26/2026

Been SUPER busy in Vegas, but here's an update from the 2026 International Pizza Expo. Spent the majority of time in the competitor's area helping a buddy with a few different competitions. Won't speak on the details yet because the results of today's event are yet to be released. The score from today will ultimately decide the next step. However, as of now we're heading to the finals on one particular event early tomorrow morning. Will release more info when the dust settles😉

So after today's Pan Division competition was finished, I was able to venture out into the exhibitors area and visit with some of my favorite vendors. Of course I had to stop by the absolute best pizza peel company in the entire world Gi.Metal! As I'm talking with the sales rep who's based out of italy, she recognizes me as the American guy that really wanted the Napoli peel (which we're holding) that was originally only available in Europe. Eventually I ended up being the first person in the US to receive one. She actually asked to take a picture with me so she could share it with the marketing ladies back in italy who are also familiar with me. With everything going on over the past three days, this was such a nice feeling as we were able to share an unexpected but very genuine connection! ❤

03/19/2026

First run of limited RDP shirts printed for Pizza Expo happening next week in Vegas. PFC Creations, Cutty's Pizza, & Joyce Hagelgans Shea I have your free shirts ready to go, will drop them off to you. Joyce, let me know how I can get you yours. Thank you all again for your support!

Real Deal Pizza

05/25/2026

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04/26/2026

04/19/2026

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03/19/2026

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