Home-Grown Industrial Pizza + Brew Does Richardson Proud

When the Newsom family first arrived in Richardson, their eventual neighborhood, Richardson Heights, was in its infancy. Seven decades later, the Newsoms are still here: children, grandchildren, great-grandchildren, all Richardson through and through.

So, when executive chef and owner Hunter Newsom opened his dream pizza shop in 2019, Industrial Pizza + Brew, it was only right that Richardson would serve as its home.

The focus here is simple: creative craft pies and local-only brews. You can customize your own or choose from a dozen signature pizzas, not counting the limited-time or “secret” menu options. And they come in just two sizes: 10-inch personal-size or 14-inch large.
The space is on the small side, though there’s a patio out front with additional seating, with an environment and energy to match its artisan pizzas. When we arrived just before opening time one day, a line of customers outside were eagerly awaiting the open sign to switch on. It’s counter service at Industrial Pizza, so don’t be surprised if there’s a line if you get there early, though no worries, it moves swiftly.

Only a couple of starters and salads are on the menu, including roasted garlic baby portobellos, brisket skillet meatballs, a house Caesar salad and the “Nuts and Bolts” salad of seasonal greens, dried cranberries, goat cheese, candied pecans and honey balsamic vinaigrette.

We got right down to business and skipped straight to the pies. The crusts are thin with a perfect char on the outer edge of each pie crust.
A chalkboard listed special pizzas for the week ($15 each, 10-inch). The Great Wall (sweet chili bechamel, mozzarella, chicken, Sriracha, pineapple, baby portobellos and cilantro) but we went with The Forager topped with a black truffle bechamel, fennel sausage, baby portobellos, mozzarella, basil, garlic and rosemary. No 10-cent words are necessary to describe this one; all you should know is that you need this pizza in your life ASAP.

Next up was The Alamo ($13.50, 10-inch), an aptly named pie dripping in South Texas flair: chorizo, jalapeno, cilantro, Mexican crema, mozzarella and roasted poblano bechamel. This one has a kick of heat, although it’s not five-alarm level, it is noticeable. And Mexican crema and roasted poblano bechamel on pizza? We’re here for it.
Our final pizza, The Pitmaster ($13.50, 10-inch), is a creation lined with mini-hunks of brisket, red onion, cilantro, mozzarella, mesquite barbecue sauce and a drizzle of Texas ranch.

There's are about 10 beers on draft including some Peticolas and Saint Arnold offerings, as well as red and white wines.

To end the meal, we shared The Gizmo ($11), a dessert calzone filled with cinnamon cream and topped with salted caramel, ice cream and candied pecans. It took us a moment to warm up to it, but we thoroughly enjoyed it once we did.
It took longer than it should have for Industrial Pizza to land on our radar. The restaurants worth discovering in North Texas are endless, so inevitably, places that don’t deserve to be slept on are. But judging from the line waiting for the door to open, there's definitely a core following.

Industrial Pizza + Brew, 100 Central Expressway, Suite 72, Richardson. Saturday, Monday – Wednesday, 4 – 9 p.m.; Thursday – Friday, 11:30 a.m. – 9 p.m.; Closed Sunday