By Sam Iammarino, The Miami Student
Oxford's newest fast-action food shop, Rapid Fired Pizza, is set to open by the end of the year on 7 W High St.
Rapid Fired Pizza is a Dayton-born franchise that specializes in fast, made-to-order pizzas for dine-in and carry-out.
The restaurant will be filling the vacant space that once housed the frozen yogurt shop Orange Leaf. The new pizza establishment will be competing with other local pizza shops such as Bruno's and LaRosa's.
Rapid Fired Pizza founder, Ray Wiley, described his franchise as one that provides "quick-served pizza, similar to a fast serving burrito or taco joint. In the time it takes to order a coffee, a quality pizza can be in your hand."
The pizza chain can be found all across Ohio, from Bowling Green all the way down to Cincinnati. The franchise has 19 locations opening in the state.
"We specialize in dine-in and carry-out orders. Our pizzas are cooked in an amazingly fast 180 seconds, so at this time we do not offer a delivery option," Wiley said.
On campus, students are excited about the arrival of the shop.
"I just love the notion of two minute pizza. Delivery takes forever and by the time it arrives, you forget about it in the first place," said first-year Joe Humenick.
"The customizable options and the fact that it only takes two to three minutes per pizza makes up for the time it takes to walk uptown. I'll burn off the pizza as I walk back home," said senior Sydney Martin.
For Miami students and other customers over the age of twenty one, Rapid Fired offers over thirty craft beers from Ohio and beyond.
The shop offers menu items ranging from the vegetarian 'Magic Mushroom', to Wiley's favorite: the wild 'Triple-Bypass', a combination of spicy red sauce, mozzarella, sausage, pepperoni, bacon, black olive and jalapeno.
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Along with craft pizzas, Rapid Fired also offers a customizable menu that lets the customer choose each ingredient used in their pizza, from the crust to the spices. The flat price of $7.50 per pizza allows you to add an unlimited number of toppings.
Four low-calorie salads, 'Fit and Trim,' 'Ham and Cheese,' 'Mediterranean' and 'Fresh Veggie' are also offered.
The owner of the rented building, Mike Burke, has high hopes for the up and coming pizza shop. Burke has owned the building since 2011, and the property, which used to house a Cold Stone Creamery, since 2003. He also owns several buildings in the Dayton area.
"Oxford really has no other fast, pizza-oriented restaurants. Rapid Fired did extremely well in the Dayton markets, and will do the same in Oxford," said Burke.
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