Restaurants & Bars
Wawa Now Offering Made-To-Order Pizzas At 900-Plus Stores
Hungry customers can order 14 or 16 inch pies via the Wawa app or in store with touchscreens at hundreds of locations on the East Coast.
WAWA, PA — Wawa is yet again expanding its hot food selections, as the popular convenience chain has launched pizzas at hundreds of locations.
More than 900 Wawa locations in the Mid-Atlantic and Florida are now offering pizzas in store.
Hungry customers can order 14 or 16 inch pies via the Wawa app or in store via touchscreens.
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While the vast majority of Wawa stores are offering full-size pizzas, a select number of stores are only offering special, personal-size pizzas.
Pizzas are made to order in store using fresh dough, proprietary pizza sauce, whole milk mozzarella, and more.
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The pizzas are then baked in dedicated pizza ovens that have been added to most Wawa locations.
There are several pizza varieties, including plain, pepperoni, sausage, mushroom, and veggie.
More pizza options are planned to be released in the future
Wawa Pizza will be available from 4 p.m. to 3 a.m. in stores that are open 24 hours.
Pies start at $12.99.
Wawa tested its pizzas, which officials said took years to perfect, at select locations in June.
"We are absolutely thrilled to launch Wawa Pizza and give our customers another delicious dinner meal option to pair with our expansive selection of other fresh-to-order foods, snacks, drinks, and more," said Mary-Rose Hannum, Vice President of Fresh Food & Beverages for Wawa. "Pizza is one of the most beloved foods in America, so we couldn’t be more excited to make it a part of Wawa’s fast-casual-to-go offering and create a restaurant-like experience with our high-quality ingredients, great value, and the convenience we’re known for. It’s officially a pizza night at Wawa!"
In 2022, Wawa launched a new, enhanced dinner platform with the debut of the Wawa burger and fries.
Since then, Wawa has continued to expand the platform with dinner salads, crispy chicken, dinner sides, and more.
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