Sal’s Pizza

Specialties

Sal’s Pizza is made by procuring only the freshest high quality ingredients, manufacturing them into base ingredients in our state-​of-​the-​art central production facility and then delivering direct to each store. This turnkey model gives our pizza its world-​class taste and also provides inherent cost savings, which we pass on to our consumers in the form of the most competitive pricing strategy in the marketplace. Our unwavering commitment to Quality, Quantity and Price enables Sal’s Pizza to make the biggest, tastiest, freshest pizza at a remarkable value versus any competitor!

Sal’s Pizza’s production facility manufactures fresh dough from scratch, sauce from fresh-​packed diced tomatoes (from only a small group of select California growers) and hand-​shreds 100% mozzarella cheese every single day. Central production of these key base ingredients guarantees our product freshness, quality and consistency across the entire Sal’s Pizza system.

History

Established in 1990.

Sal opened his first location in Salem, N.H., in an 800-​square-​foot storefront along with his brother, Nick. Armed with business degrees and a passion for hard work, the young entrepreneurs opened the doors. «Straight from Boston’s North End» was the foundation of their marketing campaign, taking the fastest growing quick-​serve concept in the world and making it even better was their mission. Choosing to work with only fresh ingredients on the planet and preparing their dough fresh daily, the Lupoli brothers set out to establish a reputation for the best quality, the largest pizza and the lowest price. They offered a 19-​inch, three-​pound pizza, which quickly became a legend.

Meet the Business Owner

Sal L.

Business Owner

While attending Northeastern University during the late ’80’s, Sal began his tutelage working at restaurants in Boston’s North End; the Italian enclave where immigrants came to open eateries with old-​world family recipes. In 1990 Sal and his brother Nick, opened their first Sal’s Pizza. One soon became two, became three and so on. Today there are over 40 Sal’s Pizza locations in NH and MA. Sal added Real Estate and Business Developer to his resume in 2003 when he purchased dilapidated mill buildings along the Merrimack River in Lawrence, MA. He transformed the mills into a renovated campus boasting 1.4 million square feet of retail and commercial space that has brought 250 companies and 2,500 jobs to the community. Sal is presently earning his MBA at Massachusetts Institute of Technology’s Sloan School of Management with captains of industry from around the globe.