IT’S ALL ABOUT THE CRUST AT PIE TAP PIZZA WORKSHOP + BAR! Dallas-based pizza and bar concept was founded in 2016, Rich Hicks and Todd Istre, with 6 operating locations, Addison, Design District, Fort Worth Magnolia, Frisco, Henderson Avenue and Park + Preston.  

“Great pizza starts with having a great crust and ours is sacred.” said Rich Hicks, CEO of Pie Tap Pizza Workshop + Bar. “Chef Giuseppe E Giovanni Mauro is passionate about not using commercial yeast, so we start with our own proprietary yeast then add only four ingredients, which takes 96 hours to create. Our dough recipe features simple, clean ingredients including flour, water, sea salt, yeast, and olive oil. No sugar added.” 

For the cocktail menu, Hicks tapped Black Swan’s Gabe Sanchez for drinks like the Frozen Ripsaw with house-made roasted rosemary lemonade, vodka and fresh fruit; and the Margarita En Fuego featuring mezcal union, fresh lime juice, habanero elixir, cucumber, basil and pepper. A wall of taps features 15 wines and 25 local craft beers. Creatively served in measuring beakers, wines by the glass are available. 

We are honest artisans who house craft with best available ingredients. 

Our food and drinks are created not made, and the end experience is an explosion of art and scent that results in edible, drinkable and lovable masterpieces.

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Pie Tap Pizza Workshop + Bar

Rich Hicks

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Pie Tap Pizza Workshop + Bar

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