When Prince Street Pizza finally commits to a city, it doesn’t just open a shop — it redraws the local pizza map. That’s exactly what’s happening in Miami Beach, where the cult SoHo slice institution has planted its flag on Lincoln Road, bringing its iconic Sicilian “SoHo” squares and Spicy Spring pies to South Florida.
The move isn’t just a feel‑good story about New Yorkers in exile getting their slice back. It’s a playbook for:
- Home pizza makers chasing that perfect square at 550°F.
- Pizza shop owners looking for better pizza POS systems, marketing, and delivery ops.
- Suppliers and distributors watching demand spike for bulk pizza ingredients and specialty toppings.
Let’s break down what Prince Street’s Miami move tells us about where pizza is headed — and how you can ride that wave at home, in your shop, or in the supply chain.
The Prince Street Blueprint: From SoHo to South Beach
Prince Street Pizza has been a fixture of New York’s SoHo since 2012, known for thick, crisp‑edged Sicilian squares loaded with cupped pepperoni and blistered cheese. When the brand tested Miami with a pop‑up at Oasis Wynwood, the response bordered on fanatic.
As CEO Lawrence Longo told the Miami New Times, “The response we’ve received since our pop-up at Oasis has been overwhelmingly positive, and we can’t wait to bring our signature pizzas to the vibrant community of Miami Beach and beyond.”
A few key moves define their Miami strategy:
- High‑traffic, lifestyle street: 521 Lincoln Road is surrounded by shoppers, tourists, and locals grazing all day.
- Menu continuity with local twists: The Miami shop follows the New York formula — handmade dough, filtered water mimicking NYC, and the same Spicy Spring and SoHo squares, plus a Miami collab pie like the “Naughty Pie” with spicy vodka and hot honey.
- Hype‑driven launch: First 25 customers score gift cards, and loyalty sign‑ups get a shot at free pizza for a year — a masterclass in customer loyalty pizza strategy.
For pizza pros and obsessives, this is more than a fun opening — it’s a live case study in how a modern pizza brand expands, markets, and scales.
What Makes These Slices So Good? Dough, Heat, and Ingredients
Behind those viral squares is a tight system built around three pillars: dough, oven, and ingredients.
1. Dough: Structure Before Sauce
Prince Street’s squares are built on a high‑hydration Sicilian dough: airy crumb, strong structure, and enough chew to hold a mountain of toppings. If you’re chasing that at home, you need more than vibes — you need formulas.
For a tested pizza dough recipe—NY‑style rounds, Sicilian trays, and whole‑grain experiments—lean on the tools at Pizzaiolo’s pizza dough recipes. You’ll find dough calculators, fermentation guides, and hydration tweaks that mirror what top slice shops are doing.
2. Ovens: From Lincoln Road to Your Kitchen
Prince Street works at serious deck‑oven temps, but the home gap has never been smaller. Today’s best home pizza oven line‑up includes compact gas and electric units capable of 800–900°F, and that changes everything for enthusiasts.
If you’re ready to upgrade your setup, explore best home pizza ovens and pair them with pizza stones and baking steels for square and round pies. Combine extreme heat with a solid Sicilian dough and you’ll suddenly understand why people stand in line for hours in SoHo.
To round out your station, consider:
- Pizza peels and turning peels
- Bench scrapers and dough trays
- Infrared thermometers to nail stone temperature
These pizza making tools are the difference between guessing and executing.
3. Artisanal Pizza Ingredients at Scale
Prince Street’s menu is a clinic in artisanal pizza ingredients used with discipline:
- Cupping pepperoni that crisps and collects oil
- Pecorino Romano for salinity and depth
- Spicy Fra Diavolo and vodka sauces
- Zab’s hot honey for heat‑sweet contrast
- Vegan cheese and EVOO for plant‑based pies
If you’re cooking at home, explore artisanal pizza ingredients like specialty flours, imported tomatoes, and cured meats. For pros and buyers working in volume, tap into The Pizza Weekly’s pizza suppliers directory to source bulk pizza ingredients and toppings from vetted partners.
Pizza History Facts: Why Sicilian Squares Hit Different
Those Lincoln Road squares are part of a bigger story. Pizza history facts tell us that:
- Sicilian sheet pan pizzas evolved from sfincione — focaccia‑like breads from Palermo topped with tomato, onion, and breadcrumbs.
- When Sicilian immigrants hit New York, the style morphed into the bakery‑pan slices that later became Prince Street’s canvas.
- The now‑famous “cup and char” pepperoni style that crowns the Spicy Spring is a throwback to old‑school upstate New York and Rust Belt pizzerias.
Prince Street isn’t inventing from scratch; it’s refining tradition—higher quality ingredients, tighter branding, and modern marketing layered onto a century of Sicilian‑American evolution.
For deeper technique breakdowns and pan‑style formulas, browse Sicilian and grandma pizza recipes tailored to both home and pro ovens.
Lessons for Pizza Shop Owners: Marketing, Tech, and Operations
If you own or manage a pizzeria, Prince Street’s Miami push is basically a free playbook.
Pizza Shop Marketing Strategies That Actually Move the Needle
Notice how they:
- Teased the opening via pop‑ups and social buzz before committing to brick‑and‑mortar.
- Tied the launch to clear offers (gift cards, contests, loyalty perks).
- Collaborated with local creators (like Miami influencers and artists) for murals and collab pies.
You can mirror that by investing in restaurant marketing software that centralizes email, SMS, promotions, and social tracking, and by building campaigns around your hero products (your “Spicy Spring”).
Pizza POS System and Delivery Tech
Modern openings almost always revolve around data‑driven operations:
- A robust pizza POS system that connects in‑house orders, third‑party apps, and loyalty.
- Pizza delivery software that optimizes driver routes, quote times, and guest communication.
- Food service technology pizza platforms that track yield, waste, and prep in real time.
If you’re upgrading your tech stack, look at POS systems and delivery management tools that are built for high‑volume slice shops and delivery‑heavy concepts.
Back‑of‑House Muscle: Mixers, Presses, and Cleanliness
Scaling Sicilian dough and high‑topping pies requires serious equipment:
- Commercial mixers to handle long‑fermented, high‑hydration dough
- Dough presses or forming tools for consistent pan coverage
- Commercial cleaning systems to keep a cheese‑heavy kitchen safe and efficient
If you’re searching for long‑term vendor relationships, start with The Pizza Weekly’s supply partner hub to find regional distributors for ovens, pans, and ingredients.
Sustainable Pizza Sourcing and the Future of the Slice
Another quiet trend behind all these openings: sustainable pizza sourcing.
Serious brands are rethinking:
- Where their tomatoes and flour are grown
- How their pepperoni and cheeses are produced
- Waste in dough, toppings, and packaging
Suppliers offering traceable, eco‑friendly bulk pizza ingredients have a real edge. If you’re on the purchasing or distributor side, align with growers, mills, and producers who can back up their sustainability claims — then showcase those stories on your menus and socials.
For a curated snapshot of sustainable‑minded pizza suppliers, explore The Pizza Weekly’s pizza supplier listings and start building a modern, resilient supply chain.
FAQs: Prince Street Pizza, Home Ovens, and Dough
Is Prince Street Pizza in Miami using the same recipes as New York?
Yes. Reporting from outlets like Time Out Miami and Miami New Times confirms that the Miami Beach shop sticks closely to the original New York menu, including the SoHo squares, Spicy Spring, and vegan slices, with some Miami‑specific collab pies layered in for local flavor.
How can I recreate a Prince Street–style Sicilian at home?
You’ll need three things: a reliable Sicilian pizza dough recipe, high heat, and the right pan. Start with structured formulas and fermentation guides from pizza dough recipes and tools, pair that with one of the best home pizza ovens, and bake in a seasoned, dark steel pan or Sicilian pizza pan.
What are the most important pizza making tools for serious home bakers?
At minimum:
- A dedicated home pizza oven or a high‑output baking steel
- A solid digital scale for accurate dough formulas
- Pizza peels, dough scrapers, and proofing containers
These tools turn guesswork into repeatable success.
Where should pizza shops source bulk pizza ingredients and equipment?
For multi‑unit shops and independents alike, the best route is to pair local distributors with specialty partners. Explore The Pizza Weekly’s curated pizza suppliers directory for leads on bulk pizza ingredients, commercial pizza equipment, and long‑term supply partners.
How can a small pizzeria improve loyalty without big‑brand budgets?
Start by tightening your pizza POS system and loyalty funnel. Even simple loyalty‑capable POS and marketing platforms let you:
- Track visits and average ticket
- Send targeted offers on slow days
- Reward regulars with birthday slices or limited‑time pies
Prince Street’s “free pizza for a year” contest is just a loud, scaled‑up version of what a smart neighborhood shop can do in its own radius.
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