05/26/2026
There's plenty of talk in the pizza world at the moment, more of a debate if you will. It's all about the ingredients that pizza shops use for their food. We use only the best of the best for ourselves and our customers! California Tomatoes packed WITHOUT Citric Acid, Mozzarella made with a kiss of Buffalo milk, and the main ingredient, Unbleached & Unbromated Flour. The main debate is about the flour, does it make a difference? We switched to Unbleached and Unbromated flour earlier this year and yes it does make a difference, it's a much cleaner flour to use for pizza/baking. We did our research and tried it out multiple times before we switched to using it all the time. Bromate/Potassium Bromate is a flour "improver" used to strengthen gluten, improve dough elasticity, and help bread, bagels, and pizza rise higher with a fluffier texture. While that is the old school way, it doesn't always mean it's the better way.
📍 Pizza 501 located at 2286 E Hwy 501 Conway
📞 843-347-0805
🌐 Pizza501.com
🚗 Doordash & UberEats
🕑 Monday: 11am-7pm
Tuesday-Thursday: 11am-8pm
Friday & Saturday: 11am-8:30pm
Sunday: Closed
