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Ever wanted a pie made in less than 3 minutes? Check out Azzip Pizza

Sliced pizzas rest on plates, awaiting delivery to customers who wait in the dining area. "We care about what you're eating, and we care about how it looks," Elpers said. "We really want this to be a fully customized opportunity for you. It's all about the experience here, and you're not going to get it from another pizza place."

At Azzip Pizza after the customer orders, the pizza is finished within two and a half minutes.

Azzip opened in College Mall on Oct.18. In June, Azzip announced that they would be opening their newest location in Bloomington after having success in six other locations in Indiana, Illinois and Kentucky.

Customers go through a four-step process when creating their personal pizzas. They can choose their own sauce, size and toppings or Azzip specials.

Azzip was founded by Brad Niemeier after he won a business plan competition at Purdue in 2012. Since the Bloomington location opened, general manager Tyler Elpers said that the business has been successful and only struggles with getting people to understand the concept.

“People have been pleasantly surprised by us actually,” Elpers said. “It's difficult to get people to come in and understand it, but when we help explain to people, they love it.”

Elpers explained the steps it takes to make a pizza from start to finish at Azzip.

The night before, Azzip staff preps the pizza dough. In the morning, staff makes five out of the six sauces available and prepares meats and vegetables.

Jacob Grimsley, the shift manager, uses his hands to flatten out balls of dough. Grimlsey began working at Azzip a week before the restaurant's grand opening on Oct. 14. "It's a great place to work," he said. "Everyone is awesome."
Jacob Grimsley, the shift manager, uses his hands to flatten out balls of dough. Grimlsey began working at Azzip a week before the restaurant's grand opening on Oct. 14. "It's a great place to work," he said. "Everyone is awesome." Emily Eckelbarger

The dough is prepared by being weighed and portioned into 18 balls, then it is pressed and put into a machine that flattens the dough. The dough is folded and put through the machine at least two more times until the dough is a in the shape of a circle that is either 11 or 18 inches. The dough is perforated with a device called a docker to allow air to escape and prevent the dough from bubbling in the oven.

Elpers uses a docker to perforate the pizza dough. Doing so creates tiny dimples in the pizza that ensure the pizza bakes evenly and that bubbles don't develop in the dough while baking.
Elpers uses a docker to perforate the pizza dough. Doing so creates tiny dimples in the pizza that ensure the pizza bakes evenly and that bubbles don't develop in the dough while baking. Emily Eckelbarger

The customer then gets to choose what size pizza, 6, 8 or 11 inches, and then choose between six sauces. 

Grimsley squeezes sauce onto a pizza for a customer. Azzip's pizzas are made to order in front of customers, who can choose from a wide array of ingredients to customize their pizza.
Grimsley squeezes sauce onto a pizza for a customer. Azzip's pizzas are made to order in front of customers, who can choose from a wide array of ingredients to customize their pizza. Emily Eckelbarger

After the sauce and cheese is put on, the customer chooses between six different meats and can choose an unlimited amount of vegetables from 10 different options. 

The pizzas pass through the oven. Heat blows at the pizza from the top and bottom of the pizza for an even bake.
The pizzas pass through the oven. Heat blows at the pizza from the top and bottom of the pizza for an even bake. Emily Eckelbarger

Once all the toppings are decided, the pizza will be put into the oven at 550 degrees and will cook for some time between two minutes and 15 seconds and two minutes and 30 seconds.


Grimsley cuts the pizza in quick, deft slices after it comes out of the oven. Azzip is able to do pizzas in a half-and-half style. 
Grimsley cuts the pizza in quick, deft slices after it comes out of the oven. Azzip is able to do pizzas in a half-and-half style.  Emily Eckelbarger

As soon as the pizza is out of the oven, it is cut and ready to serve.

Sliced pizzas rest on plates, awaiting delivery to customers who wait in the dining area. "We care about what you're eating, and we care about how it looks," Elpers said. "We really want this to be a fully customized opportunity for you. It's all about the experience here, and you're not going to get it from another pizza place."
Sliced pizzas rest on plates, awaiting delivery to customers who wait in the dining area. "We care about what you're eating, and we care about how it looks," Elpers said. "We really want this to be a fully customized opportunity for you. It's all about the experience here, and you're not going to get it from another pizza place." Emily Eckelbarger

“I didn't come up with the entire idea of opening one in Bloomington, but I did pitch it as soon as I started working here because I went to school here,” Elpers said. “We brought it to Bloomington because there was this great opportunity because of the unique culture and the influx of 40,000 students doesn't hurt.”

Elpers said that Azzip Pizza was placed in the College Mall because of the renovations, new stores and the ability to be in the community and not just the campus.

Azzip Pizza is trying to bring their pizza to all of Bloomington. 

“We’re really different from other pizza places because we don’t deliver and we're not on campus,” Elpers said. “With other pizza places, it’s like the same ballpark but a different league.”

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