About Flippers Pizza Co. | Craft Pizza Since 1987

Flippers was founded in 1987 by three friends, fresh out of college, who were filled with entrepreneurial spirit and a love for the pizza lifestyle. After working in a friend’s pizza shop to fund their summer breaks at the beach, they were inspired to open a small (895 sq. ft.!) shop of their own near the convention center in Orlando, Florida. Pizzas were made, beer was poured, and Flippers began to grow. Now, nearly 40 years later, our love for the pizza lifestyle—good times, great people, and mind-blowing pizza—is stronger than ever with restaurants throughout Florida.

Over time, our pizza crust has evolved from something good, to something uniquely delicious. We call it Crust with Character, as a constant reminder that building quality character takes commitment and integrity. Every Flippers restaurant makes their dough in-house with unbleached, non-bromated, unenriched flour, milled exclusively for us, right here in Florida. We use Extra Virgin Olive Oil in our dough because it’s not only high quality and all-natural, but also vegan friendly! Dietary-restrictions shouldn’t limit your chance to enjoy a great craft pizza. So, we also offer a dairy-free, gluten-friendly cauliflower crust in our MyPie 11” individual size.

We achieve the true character of our dough through a 96+ hour cold fermentation process. To put it simply: Time + Temp = Complex Flavors and Textures. What’s really happening through this process is a bit more complicated! Here goes… Yeast acts as a natural leavening agent, converting sugars and starches into carbon dioxide. We start to see dough rising and bubbling because of the CO2 looking for a way out! As our controlled-temperature time goes on, that yeast ferments (breaks down) and lowers the overall pH of the dough. As the pH lowers and organic acids are produced, we start to get those amazing aromas you often associate with fresh bread. The more time we let this happen, the more nuanced our dough flavors become. So, it’s about quality of ingredients AND quantity of time.

Each aged dough ball is then delicately hand-stretched and generously topped before being baked at high-temps in our brick ovens. This is when you start seeing beautiful micro-blistering, leoparding and a little bit of char on the raised edge or cornicione (pronounced cor-nee-CHO-nay) of our traditional crust pizzas. And, of course, the bottom of the pizza has to match with an ideal “done well” finish. Every detail matters!