Heirloom Pizza Plano

06/05/2026

Just a heads up! We’re open tonight (Friday) from 6–9 PM.

We’ll be closed Saturday and Sunday as Ana and I head to East Texas for our big wedding weekend. (We are already married, but this is the big wedding day)

Thank you all for the support, and we’ll see you next week! ❤️🍕

04/01/2026

We are very excited to announce, to our Heirloom Family, the engagement of Justin and Ana! Stop by this weekend to wish them the best!

10/04/2025

Hey everyone it’s Justin from Heirloom Pizza

It’s been a while since I’ve posted. Honestly things got so crazy that I stopped posting because I was scared even more people would come in. About a month ago we were hitting 2 hour waits and it was overwhelming.

The good/ bad news is we’ve been slower allowing us to get the kitchen flow figured out even more. The last few weeks even on our busiest nights pizzas have been coming out pretty quick. Last week we even did a 75 large pizza order for a seminar at UTD and got it all out smooth. That was a big deal for us and showed how far the team has come. A real confidence booster with bigger orders as well.

The honest part is September was nearly 30% percent lower in sales than August, meaning a lot of you guys, aren’t coming back.. I know some of that is me not posting but I also want to ask you all straight up. Where are we missing the mark. Too much parmesan? Do you want to see more options? Something brought back to the menu? Is the website hard to use? Do you want delivery drivers that actually work for us instead of just third parties? Wait times too long?

I want the feedback. This shop is for the community and we are still learning every day. None of us had prior pizza or kitchen experience. We are figuring it out one pie at a time. Myself included.

Personally these last couple months have been a lot too. I’ve been trying to balance the shop while also getting into a more serious relationship. On top of that I’ve been working through some depression which has been part of my adult life. I don’t want to burn out. I’m pushing through and I’m grateful for the people around me.

Big shoutout to Xavier, August, and Anthony. They’ve been awesome. Training has been going good and August is even helping on pizzas now which has been a huge help.

We also extended our hours. Now we are open Wednesday through Sunday 11am to 9pm and we plan to go later soon. And on October 21st I’ll be out giving away slices for Jackson Elementary Schools 50th year celebration which I’m really excited about.

The Detroits are ready to bake, dough has been proofed 48 hours, Grande cheese hand shredded, sauces are made from scratch. If you’ve been waiting to try us or come back this is the perfect time.

Order online at heirloompizzas.com, give us a call, or stop by the shop. We’re here and ready to make you something good.

Thanks for sticking with us through all the ups and downs. We are learning and growing with Plano and this is still just the beginning.

— Justin and the Heirloom Pizza crew

08/19/2025

It’s been a couple weeks since I’ve posted and honestly I feel bad about that. I’ve just been overwhelmed with everything going on. I haven’t even been able to keep up with comments, messages, calls, or even texts. So if I haven’t gotten back to you please don’t take it personal. I’m just a guy trying to run this shop, still learning as I go, and some days it feels like I’m barely keeping up. I’m living my dream though, so thank you.

The love and support has been insane. Because of y’all I’ve been able to bring on two more guys. Xavier and Eric. Xavier’s only been here a week and he’s already amazing. Eric’s worked one day so far, he’s awesome, and you’ll see more of him soon. Anthony is still here too, mostly evenings since he works at Beckett during the day, so if you stop by at night you’ll probably see him. I know I talked before about extending hours and days to be open more and thats still the plan, it just has not happened yet.

The orders have been crazy. Saturday night I had a 25 large cheese pizza order for 100 kids at Texas Pools. This Friday I’ve got another 25 large order plus 6 large cheese breads, but this one is all specialty pizzas. And I’ve even been in talks for a 50 pizza order. That slow build kinda feels like training. First cheese, then specialty, now maybe a mix of everything and double the amount. Huge shoutout to Mark Kennedy, a regular who’s become like family, for helping deliver that first big order. And my mom who was in the kitchen helping me knock it out before heading off to Mexico for a much needed break. Her and my step dad just landed a few hours ago.

The shop’s been a madhouse in the best way. I’ve rearranged the kitchen multiple times trying to get the flow right. Big thanks to Chris and Doc for helping with that. Some days I spend 4 to 6 hours just making dough to keep up with demand. Some nights are wild. Like this past Sunday night I was taking orders and remembering them in my head, making pizzas, working the ovens, and still trying to connect with people. It’s a lot, but somehow it gets done.

Some cool things from the last couple weeks:
• Plano City Council ordered 14 pizzas for a meeting. I heard they loved it.
• The Green Smoke, our pizza of the month, has been a huge hit. Almost everyone who’s tried it asked if it can stay on the menu.
• People are loving the vegan cheese. Our dough is vegan too, which I didn’t even think about until people started pointing it out.
• Halal toppings are coming back in stock soon. I went three weeks without selling one and thought maybe people didn’t want it. Then over the weekend at least 10 people asked. Guess I was wrong on that one.
• Somebody compared our pizza to Michelangelo’s David. I’ll carry that with me forever.

It hasn’t all been easy. Delivery is still through third party apps and sometimes it really hurts. Last Sunday two orders never made it to customers and everyone loses when that happens. It really sucks. A week and a half ago on Friday I closed early around 3 because my dough wasn’t working right. Don’t think I left, we were here all night. Most people probably wouldn’t have noticed, but I did, and it didn’t feel right to serve it. That hurt sales, but I’d rather do the right thing.

Behind the scenes I’m still figuring it all out. Payroll, scheduling, training staff, learning how to run a business, while still learning pizza. I’ve been here 100 hours a week easy this past month. But the reviews, the support, the people walking in, that makes it worth it. I’ve met so many new faces. Some from Facebook, some from Nextdoor, some just Googling pizza near me. One guy last week was driving in California, told Siri to call “Heirloom Pizza,” and it connected him here in Plano. He was asking what concerts I had going on and I was intrigued. We talked for a few minutes. Stuff like that blows my mind.

Outside the shop my tiny home is finally coming together. I got a washer and dryer yesterday before realizing I didn’t even have the right outlet and had to call an electrician. He’s coming tomorrow to fix it. My cat’s been posted up on the couch like he owns the place while I’m here grinding. He might be chunky, but he’s great. I still haven’t been able to bring my little corgi home yet, my mom’s been taking care of him. I’m hoping once the new guys are trained and I can break away to let him out and what not, I’ll finally be able to. I miss him.

So yeah… just wanted to hop on here and say thank you. Thank you for coming in, for ordering, for telling your friends and family. Thank you for being patient when I’m running around like crazy trying to do ten things at once. This is still the very beginning of Heirloom’s story, and I’m grateful y’all are part of it. Who knows, maybe one day it’ll be Uncle Jay’s Pizza like my nieces and nephews keep saying. Or maybe something else entirely. What do y’all think?

I’ll post a bunch of photos with this too. Pizzas, family, staff, behind the scenes, even at home. Just little pieces of what’s been going on these past couple weeks. Love y’all. Thank you. Truly. Ive said it before and didnt get it done, but the plan is to spend the next few hours and start getting back to everyone. Wish me luck yall😂

–Justin, Owner of Heirloom Pizza:)

08/06/2025

The last few weeks have been surreal in the best way. I’ve finally had some time to unpack my place, clean up the shop, and reflect a bit. Just want to take a second to thank you all, for real.

Sales have been up, the shop’s been busy, and I’ve been able to do a few things I’ve been putting off for way too long. PAR came out and fixed the vent hood, which has made a huge difference. No more smoky kitchen.

My guy Momo, who’s become a friend over time, stopped by on his motorcycle and said he was going to try to carry two pizzas back to work. I handed him one of my to-go bags to make it a little safer, he strapped it down, and off he went. I love stuff like that. That’s what makes this place feel like more than just a pizza shop.

We’re using Grande cheese, tomatoes from Stanislaus farms out in Modesto, California, and our dough is made in-house using just five ingredients. It ferments for at least 48 hours before it even touches the oven. That helps with digestion and just makes the product better overall.

Shout out to Gabe and Anthony.. both have stepped up with the increase in business, and I’m thankful for them. Also want to shout out Joe Covino, you may of heard of him. The friendship we’re building means a lot.

I’ve got a few folks reaching out asking about pizzas for their businesses, schools, and events. One group may be ordering 45–50 pizzas once a month, maybe even weekly. That kind of thing is huge for me. Thank you to everyone who’s reached out.

I also got to meet Miss Ginger when I was closed yesterday. I couldn’t make pizza, but I made them some desserts. I really appreciate moments like that.

This month’s pizza is called The Green Smoke: grilled chicken, bacon, red onion on a white cream base, finished with BBQ and pesto drizzles. I wasn’t sure if those flavors would work together, but it came out honestly better than I expected.

And if you don’t see the Fred’s on the menu, don’t worry.. it’s still available. That one’s on the secret menu for now. (If you know you know)

I’m going to start doing some polls soon to ask what y’all want more of.. I saw that advice in a comment and it’s so smart! What specials you want to see, things you’d like to try, what you’d like less of too. I want to make this place better every week.

New hours are coming next week… starting Monday 8/12, I’ll be open 11am to 10pm, Tuesday through Sunday. Still closed Mondays for now, but the goal is to keep extending hours as I get more staff trained and in place.

I’m opening today at 3pm and closing at 9pm. Anthony gets in at 6, and tonight we’re sitting down to do a full cost analysis! I’ve never done that before. Still flying blind when it comes to what my pizzas cost me to make. So if you get a free pizza tonight or I’m cutting some up to give away, that’s probably why. Swing by and see what we’ve got going on.

Thank you again to everyone who’s been showing up, commenting, sharing, ordering. the love from Collin County Foodies, Plano Foodies, and the Nextdoor app has been real. I’m grateful.

See you soon.
— Justin

2225 W 15th St, Plano
469-443-0633
heirloompizzas.com

08/01/2025

I bought a tiny home today.

This morning around 11, I officially closed and got the keys. My mom and stepdad helped me get a moving truck and move everything in. I haven’t unpacked yet, but i’m just feeling super grateful.

If you know my full story, then you know how big this is for me. The truth is, I probably shouldn’t be in a position to buy a house right now. I’ve made a lot of mistakes in my life. But I’ve been trying to live right, stay consistent, and follow the path God puts in front of me. I think this is what it looks like when you keep showing up and trust Him through it all.

None of this would be possible without the support of this community. Every single person who has ordered a pizza, told someone about the shop, shared a post, liked a post, messaged me, or just encouraged me in any way…THANK YOU. You helped make this happen, and I’ll never forget it.

Heirloom is open. Right now, i close at 9 tonight:) I’ve got a lot of work ahead, and now I definitely need to sell a lot of pizzas. I just hired Anthony full-time, so you’ll be seeing more of him around the shop. He’s a good guy and I’m so thankful to have him, he is making a superman pizza right now using pepperonis!

We’ve got a new Pizza of the Month I’m hoping to drop tomorrow. It might be Wednesday, but it’s coming. I’ve been behind on messages and replies because of everything going on, so if I haven’t gotten back to you yet, I’m sorry and I appreciate your patience.

All of our pizzas are still made with the same love and care. We use Grande cheese, Stanislaus tomatoes from California, and everything is made from scratch… sauces, dough, even the way we hand-shred the cheese. It’s all done the long way because that’s how you get flavor that hits different. Every pie we make is a piece of my heart, and I don’t take it lightly when you choose to spend your hard-earned money with us.

This is just the next chapter, and I’m excited to keep growing with all of you.

Thank you, truly.

Collin County Foodies Frisco Neighbors Network Dallas Halal Buzz

07/28/2025

This weekend pushed me.. but in all the right ways.

Friday was chaotic, but Saturday we hit a rhythm, and Sunday started feeling like real progress. We had a big pre-order for a local church pick up at 7:30 tonight, which backed us up a bit, but overall… we’re getting better. Steve, if you read this, it was really good to meet you, I hope everyone enjoyed the pizzas.. especially that heart shaped Freds😬 The shop is growing — and I’m growing with it.

We ran out of my usual Grande whole milk mozzarella a little before 8pm tonight… my main cheese. I bought double what I used to buy and still sold out. Not long ago, one case would last an entire week at least. This weekend? Two full cases gone by Sunday night, that got delivered to me Friday at noon! I had to get creative and started using my Detroit cheese blend instead. Honestly, it turned out okay. Should out to william for the feedback on that.

There was a sweet lady who came in at the end of the night and I tried to explain the cheese switch with some translation help, but I don’t think it quite made sense. She said she was from tawain so I tried mandrain, did not really work.. and if that was you, I hope the pizza turned out okay and I’m so sorry if it wasn’t what you expected. I’m trying my best every day, and moments like that remind me how far I still have to go.

Good news though, I finally got a proper scraper, so I was able to clean my oven right. I’ve been embarrassed for a while about some of those burnt-bottom pizzas. Should be way better now. Speaking of ovens, peep the picture of the burnt pizza in the trash…. yeah, that one’s on me 😂

And shoutout to the person who ordered 12 toppings on a single pizza:) I’ve never seen that before. I really tried to portion it right, so if that was you, let me know how it turned out!

Big love to Lewis (I think that was your name!) I still don’t know why the detroit turned out that way, I gotta reach out to a mentor or two. Thank you for letting me remake it though and give me a second chance. If you see a nice little beverage dispenser in my lobby soon, it’s because of him, he said he had it laying around and thought maybe I could use it for guests.. so cool. I’ve been meeting so many people lately I can barely keep up with names, but I’m trying. I really am.

Thank you to Justin for the back-and-forth convos and business advice ..to everyone who’s been offering support, feedback, and encouragement. Calvin told me about a website issue where you can’t choose “no” this or “no” that in special instructions. I didn’t even know that. But now I do and I’ll work on fixing it. Y’all are helping me get better at this, and I can’t thank you enough.

I’m closed the next two days but I’ll still be at the shop. Training starts tomorrow. That’s right… I hired my first full-time employee. He’s been a regular here for a long time, and I think y’all are gonna love him, some of you might even recognize him when you stop by. His name is Anthony:) It’s surreal. It’s amazing. And honestly, it’s scary. But it’s time.

With sales growing, I’m starting to invest in building a real staff. My mom’s tired and as incredible as she is at the pizza shop, she can’t keep carrying the weight she has been. Her back hurts, and she’s earned some rest. I love you, Mom. ❤️

I’m also going to try and start catching up on everything; messages on Facebook and Nextdoor, comments, reviews, job applications, texts… It’s been overwhelming, and I’ve fallen behind. But I’m trying my best.

Theres a picture of the Detroit pizza mid-process, that’s the second phase of the stretch. Still hours away from being ready to be baked. Sauce comes WAY later. We use Stanislaus tomatoes straight from the farm in California. All of our cheese is from Grande! No shortcuts, just the best stuff I can get my hands on. I really try to make every pizza with intention, love, and a lot of learning along the way.

Thank you, Plano. Thank you, Texas. Thank you to everyone from everywhere. Thank you to every single person who’s walked through our door.

If you read about “The Frenchie”, or if that was you that tried to order it… It may just be the pizza of the month for August, so stay on the look out.

This is just the beginning. I can’t wait to see where it goes and I’m so thankful to have y’all on this journey with me.

– Justin
Heirloom Pizza

07/26/2025

I’ll be honest — I’m embarrassed. Tonight was rough.

Last weekend, a part of me thought maybe we just got lucky. That it was a fluke. I figured this weekend I’d go back to my normal sales, and it’d be back to the grind like usual. But instead… y’all showed up again — and you broke last week’s record. That’s insane.

Im starting to sound like a broken record but I don’t even really know what to say… other than thank you. Again.

My oven was dirty. My scraper broke last week and I didn’t take the time to get a new one, so I’ve been borrowing a flat-top scraper from Fred’s next door. All that built-up stuff on the bottom of the oven ended up on the bottom of the pizzas. I know some didn’t look right. I know some might not have tasted right. And I am sorry.

Heirloom is just not set up for the kind of business that came in tonight. I had my mom there who worked at her own job all morning and showed up around 3 to help me, who didnt leave until after 11pm.. who didnt go with her husband to the lake to stay back and help me, help heirloom. Shes the best. My brother-in-law Connor came after his day job doing insurance, got here around 5:30. Gabe came after his shift at a new job he got working as a janitor in the mornings. Everyone was tired, everyone gave everything they had.

We had five screens of orders tonight. Five. Last week i talked about how I did not even know there were 3.. From 6-7PM alone, we did almost $800 in sales — that used to be an entire Friday for me a month ago. And it happened in one hour.

People were packed inside and outside waiting for pizzas. I know a lot of you had to wait — and some orders ran WAY behind. The system says 15–25 minutes because that’s how long a pizza takes if I’m not already buried. But when 10, 15, 20 orders come in at once, there’s just no way to update the next person and say “Hey, now it’s an hour.” If you have any insight on how to help that, please let me know.

There were moments I had pizzas ready to go in the oven, but no room. I even used the top oven that I know doesn’t cook right, its been broken since the day I opened up.. I just to keep things moving. It was chaos. Again, I am sorry, I didnt know what to do.

I’m learning. I’ve never managed before. I’ve never trained a team before. I’d never made a pizza before opening Heirloom. But now I’m leading a shop that’s growing faster than I know how to handle. And that’s terrifying… and incredible… and humbling.

I’ve had people offer help — and I need to learn how to accept it. That’s something I need to work on. If you’ve got advice, I’m all ears. If you’re looking for a job, I’ve got Indeed listings up. I need to build a real team if I’m going to turn this thing into a real business. If I’m going to stop just playing pizza shop and actually run one.

I know some pizzas weren’t perfect. Some were late. Some maybe weren’t what you expected. If that was your order, please reach out. I’ll refund it. I’ll remake it. I’ll make it right. Always. It’s never been about the money — it’s about feeding people something I care about. Something I am so passionate about.

After the shop closed, my mom and I sat in the back and talked for hours, cleaning, making dough for Sunday. I tried to get her to go home but she just would not leave me. We cried, we laughed, we yelled. That’s what happens when you run a restaurant with your mom, I guess. When I get her at least.

I text both Gabe and Connor tonight and asked how I can do better next time, lead better, make things flow easier.. they both gave me great feedback, so thank you for the honesty.

I still have a few hours of work tonight, reprepping the entire shop for tomorrow morning, (well its after midnight now so I guess today haha) and I’ll do it with a smile because I am living my dream. If I want to have any detroits ready for lunch, I really have to get started on them by 5am. Thats how long they take to get it right.

Anyways — thank you. For showing up. For believing in me. For waiting. For sticking with me through the mess. For making it this far in this post..

This is still just the beginning. And somehow, even through the chaos, I’m still holding onto the belief that something special is happening here, I know it is. Because of people like you who show up.

Thanks for being a part of it.

Shout out Sue for the pic😂

– Justin

07/25/2025

🚨 FULLY STOCKED & READY TO ROLL 🚨
My truck got here this morning, and we’re locked and loaded 🔥 Dough is prepped, cheese is shredded, sauce is flowing — let’s make some pizza magic.

New Yorks. Detroits. Dessert.
All weekend long, our desserts are just $5 🍰 (yes, including that pistachio ricotta cheesecake 👀).

It’s been a wild ride lately, but I’m here, the ovens are hot, and I’d love your support. Whether you’ve been riding with me since day one or still haven’t tried us yet—this is your sign.

Order now at heirloompizzas.com
2225 W 15th St, Plano

Let’s fill the shop with good vibes, good people, and great pizza. 💛


Collin County Foodies

07/25/2025

Thanks for your support!

As a small token of our appreciation, below is a reward that can be used during your next visit. Hope you enjoy it!

Click here for a free $5.00 coupon at Heirloom Pizza!

07/22/2025

This past weekend was crazy… amazing… surreal. And I just want to say THANK YOU to everyone who came out and showed love, ordered pizza, waited patiently, and supported Heirloom through it all. I say it a lot, but it’s worth repeating: this place is so much more than pizza. It’s people. It’s community. It’s you all.

Behind the scenes, things weren’t perfect—definitely not smooth. Friday when I got to work my prep table was frozen over, I knocked the control panel off the night before while cleaning.. I tried plugging it back in (learning lesson, unplug stuff before playing with wires, first time actually shocking myself) but I guess I plugged it in wrong and messed it up. I had a company come out Saturday and fix it. I ran out of my shredded Parmesan I finish my pizzas with and had to chop up some shaved Parm I use in Caesar’s to finish orders… so if your pizza looked a little funky, that’s why 😂 I ran out of boxes by Sunday and had to send my brother-in-law on a mad dash to Restaurant Depot just to keep things moving. And shoutout to Andrea who offered to go for me—that meant the world. That’s what this community is all about.

On a personal note, I’ve still been staying at Danny’s still, but the power got shut off last week—I’m guessing a bill slipped through the cracks. I needed some sleep and couldn’t in the heat so I actually stayed at the studio 6 off 75 the past few nights. At the same time, in this last week, something new popped up… I signed my first set of disclosures to buy a trailer home off Spring Creek & 75 yesterday. It’s not much, but it’s going to be mine. It’s a chance. The loan is right around $40K for 25 years at 9.96%—not a great rate, but it’s what I got approved for. Like when I opened Heirloom, I’m taking a chance. Every dollar that goes toward that house will come from making pizzas. So please—keep telling people about us, keep coming in, keep supporting. It means everything.

I’ve been playing around with some new pizza ideas too
• 🍕 The Frenchie
Dijon cream sauce, caramelized onions, bacon, gruyère, fig jam, arugula, and crispy shallots.
Sweet, salty, and totally unique
• 🍕 Truffle Shuffle
White cream sauce, caramelized onions, mushrooms, ricotta, mozzarella.
Topped with truffle oil, arugula, and shaved parmesan.
Rich, earthy, next-level fancy

What do y’all think? Got other ideas? I’m always open. I can’t get better if I don’t know where I need to improve, so please.. tell me what you loved, what didn’t quite hit, what you want to see more of, or less of.

This week, my mom will be back in the shop.. she was out of town last week, but if you stop in, say hi. She loves seeing familiar faces just as much as I do. If this week is anything like last week I’ll need her help, and guess what, she’s willing to help me!! She’s the best, really.

I’m working my hardest. Trying to be better every day. Trying to show up for all of you the way you’ve shown up for me. So whether we’ve met yet or not—I can’t wait to serve you. To talk. To listen. To grow.

I’m wearing a lot of hats right now and there’s A LOT happening in my life, fast. I’ve been somewhat overwhelmed but have an amazing support system in place and people I have been reaching out to. I’ve started responding to people and all the kind words and feedback I have gotten but haven’t gotten to it all yet. Don’t think it’s going unnoticed though, I promise it’s not.

Thank you for being a part of this journey.

— Justin
Heirloom Pizza

07/19/2025

I had my BEST day EVER at Heirloom yesterday.
Like, literally… at one point there were over 30 orders on my screen. I’ve never seen that before, I didn’t even know there was a 3rd screen!! I tried my best.. I know some people had to wait, but I truly hope everyone left with a good pizza and a good experience.

I had help from my brother-in-law for a couple hours, my mom’s best friend even stepped in and delivered a big order for me. Around 6pm, in the middle of the chaos, I texted a buddy I just met last month — August — who told me he worked at a pizza shop when he was 15. I just sent “HELP” and he showed up. That’s community. That’s love.

The truth is… I’m not set up for this level of business. Not yet.
Yesterday I almost did in one day what I was doing in a whole week less than a month ago.
It’s surreal. It’s insane. I’m grateful. I’m overwhelmed.
And I’m trying my absolute best.

I rearranged the entire shop Tuesday after deep cleaning for 10 hours just to improve flow and reduce my steps, because every second counts now.

I’m doing things mostly solo throughout the day. I wear every hat right now. But if these sales keep up, I will be able to hire someone full-time. And that will change everything.

I left the shop at 2am. I was back by 6am this morning to make sure I had Detroit pies ready for lunch. If today’s anything like yesterday, I know y’all are gonna want some.

Thank you for:
• The support
• The patience
• The “Danny” orders
• The conversations
• The kindness
• The tips
• The feedback
It all matters.

Shoutout to the Collin County Foodies group, the Nextdoor fam, the Halal Foodie crowd, and all of you who’ve left reviews or told a friend. Shoutout to Miss Carla for dropping off some pans so I could cook more Detroits, I still don’t even know what to say. And to Chet, who taught me four new things about pizza just last night. And to so so so many of you. William, im sorry I dropped your pizza but you know it looked good🤷‍♂️🤦‍♂️ I know I haven’t been able to respond to everyone the last few days, it’s just been, a lot. I’ve said it before: I had never made a pizza before opening this place or even worked in a kitchen..

Oh, and yes!! I now have halal grilled chicken and halal meatballs:)
Still have vegan cheese too (someone please come try it 😂)

If you don’t know, Fred's Downtown Philly next door lets people eat my pizza inside his place if there’s space. That’s a real one. Because the worst thing you can do to a pizza is put it in a box and close it. So if you can eat it fresh, do it.

I’m open 11–9 today, maybe even later if orders are coming in.
Come get a pizza, a smile, and an experience.
Thank you for everything. ❤️

– Justin
Heirloom Pizza
Plano, TX

07/16/2025

The story of Danny continues.

If you’ve been following along, you already know.. he wasn’t just a regular. He was family. Danny had a dream. He wanted to help his son when he got out of prison, see him get back on his feet. Part of me moving in with Danny was to get the room ready for his son’s release later this year.

Now, his dream is something I’ll carry with me. And I plan to do something with it. I’m not sure what that’s going to look like and I haven’t even gotten the chance to talk to him, but I am planning to offer him a job here at Heirloom.

Heirloom isn’t a polished pizza chain. I started this place with no business plan, no fancy training, heck I still don’t have either of those things.. I’ve made mistakes. I’ve learned from people like you. And every day, I try to get better.

Our New York-style pizza isn’t your typical giant, floppy slice. It’s thinner, crispier. Cooked on the deck, light and airy with just the right char. No shortcuts, no tricks. Just quality dough, real cheese, real sauce, and balance in every bite.

Then there’s the Detroits. I only have 15 pans. That’s it. Dough proofs for hours in my own kitchen, I don’t have a dough proofer. These guys take me hours before baking one to get them right. And they hit. But when they’re gone. They’re gone.

We use Stanislaus tomatoes straight from the farm. 100% Grande cheese. Mozzarella shredded fresh by hand. All Trumps flour, 48-72 hour cold fermented dough. Nothing here is rushed.

Y’all asked for halal. I made it happen and I’m expanding the topping options.
You asked for vegan cheese. It’s in the fridge. Yeah I know, I still gotta add it to the menu.

I’m here most of the time by myself. Proofing dough. Cutting veggies. Washing dishes. Making every order by hand. Messing up. Fixing it. Talking to you. Listening. Trying.

And thanks to people like Danny… like my mom. and people like y’all… I’m still here.

So if you’ve ever wondered what Heirloom’s about — it’s this.
It’s community. It’s connection. It’s pizza that actually means something. Planning to open up at 3pm today.

– Justin
Heirloom Pizza ❤️