Frequently Asked Questions

Where are you located?

600 Baronne St. — downtown New Orleans, where the magic happens.

What are your hours?

We’re open Thursday through Sunday from 12 noon until 10 pm or sellout. Closed Tuesdays and Wednesdays (and yes, we know you miss us).

Do I need a reservation?

Nope. We’re first come, first served. Just show up hungry.

Will you open earlier or add more days?

We hear you. We’re working on expanding hours — maybe earlier, maybe an extra day — but for now, plan your cravings accordingly.

Do you offer delivery?

Not yet — we want to make sure it travels as beautifully as it eats fresh. For now, it’s dine-in or takeout only.

Can I make a half-and-half pie?

We can accommodate most half-and-half pie requests as long as the entire pie is all red or all white – we can’t mix half of a white pie with half of a red pie.

What did Dave Portnoy order?

The Basic. A classic cheese pizza. Straight up. No gimmicks — just the real deal. And yes, he thought it was “spectacular” (his words, not ours).

Do you make your dough in-house?

Yes. Our dough is made fresh in-house and fermented for over 48 hours. We use five different types of flour imported directly from Italy to achieve the perfect texture and flavor.

Do you have vegan or gluten-free options?

No gluten-free dough yet. Some vegetarian-friendly items are available — just ask the crew. A few guests with mild sensitivities have said our Italian flour hits different (but no guarantees).

Is your mozzarella high quality?

Absolutely. We use rich, creamy mozzarella that's crafted for superior melt and flavor — free from fillers, anti-caking agents, or unnecessary additives. Just pure, clean dairy the way it should be.

Is your meat high quality?

Yes. We only use premium meats, selected for flavor and quality. No corners cut — just bold, balanced flavor in every bite.

Why does your pepperoni curl like that?

We use thick-cut, cup-and-char pepperoni that crisps up naturally in the oven. The curl is intentional — it helps concentrate flavor and gives that signature crispy edge and spicy pop. The little char is part of the magic.

Do you serve alcohol?

Yes. Our bar is fully stocked with premium cocktails, beer, and wine — curated to match the vibe. Still working on our specialty cocktails, so feel free to leave suggestions.

Can I come just for drinks?

Absolutely. Belly up to the bar anytime we’re open.

What forms of payment do you accept?

We are cashless. All major cards and contactless payments. No cash.

Do you offer gift cards?

Yes! Ask at the counter or purchase online.

Do you sell merch?

You know it. Tees, hats, koozies, and other forbidden goods — in store and soon online.

Do you cater or do private events offsite?

We don’t cater offsite, but we do accept larger orders in advance via text or email. We offer priority pickup for pre-arranged catering orders (5+ pizzas), even during limited hours.

Can I pick up a catering order before you open?

For large catering orders, we may offer pickup between 11:30am and noon. Just text or email us a few days ahead so we can get you on the schedule.

Do you reply to text messages?

Yes, we reply to text messages and emails — but not right away. We do not actively monitor phones or texts during service. For any urgent needs, changes to orders, or special requests, you must speak to us in person. Our phone line is not monitored for calls and we cannot make adjustments to orders via phone or text.

Can I host a private event at Forbidden Pizza?

Yes — we offer private events for groups of about 20 to 35 people. There’s a venue fee and a minimum bar spend required. It's ideal for birthdays, team events, or just an epic pizza night with friends.

How can I stay updated?

Follow us on Instagram at @forbiddenpizzanola for new menu drops, events, and behind-the-scenes slices.

Have you gotten any press?

Yes — including a “spectacular” One Bite review from Dave Portnoy with an 8.3 rating. You’ll find links on our Instagram and website.

See you soon!

Choco Vanilla IC sandwich

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Forbidden Pizza Location and Hours