The 1969 Original
Cheese pizza. That's the whole thing. Dough we made this morning, our tomato sauce, whole-milk mozzarella, out of a deck oven hot enough to blister the edge. Nothing on it to hide behind, which is exactly why we still lead with it.
What's actually in it
The dough. Made by hand every morning before we open, then given a slow cold rise. Flour, water, yeast, salt, a little sugar and oil. No dairy, no egg, no dough conditioner, nothing that arrives frozen on a truck.
The sauce. Crushed tomatoes, oregano, basil, garlic, a pinch of sugar to take the edge off. It's not sweet, and there's no cornstarch in it.
The cheese. Whole-milk mozzarella, shredded here, laid on heavier than most places do. That's the part people notice first.
The bake. Deck oven, high heat, straight on the stone. You get a bottom that holds up when you lift a slice and a rim with real char on it.
Sizes and prices
Toppings run $2 to $3 each depending on size. Thin crust at no extra charge. Ask for it well done if you like the bottom dark, we'll leave it in another two minutes.
About this pizza
Why is it called the 1969 Original?
Because it's the pizza we opened with in 1969, and the recipe hasn't moved since. Same dough process, same sauce, same idea. More on that here.
Is it vegetarian?
Yes. No meat anywhere on it. For vegan, we drop the cheese and add extra sauce and veggies, see the dietary page.
Can I add toppings to it?
Of course. Pepperoni, sausage, beef, ham, bacon, mushroom, onion, bell pepper, jalapeño, black olive, pineapple, whatever you want. Half and half costs nothing extra.
Is it on the buffet?
Always. Cheese and pepperoni are the two that never come off the line. Buffet details.
The first pizza place in McKinney. Still family run, still the same 1969 crust.
Visit
2107 W Eldorado Pkwy
Suite #110
McKinney, TX 75070