Ozzi’s Pizza slipped onto the Southwest Fort Worth scene in December 2025 and has already made noise with oversized New York-style slices and 18-inch pies coming out of a compact, takeout-only space. The menu stays short and rotating, centered on slow-fermented dough and a handful of specialty pies that owner-chef Asdren "Ozzi" Azemi tweaks one careful batch at a time.
Azemi grew up working in Fort Worth restaurants and later trained at the French Culinary Institute in New York before heading back home to launch his own place, as reported by Fort Worth Star-Telegram. The paper points to his family’s ties to Ruffino’s and other Italian mainstays, and notes that years in New York kitchens helped shape the vision for Ozzi’s, a shop that blends neighborhood comfort with big-city pizza ambition.
Small shop, big pies
Operating out of a snug storefront at 6249 Altamesa Blvd., Ozzi’s turns out whole 18-inch pizzas priced around $22 to $31 and sells slices for roughly $4.25 to $5.75, with toppings like cup-and-char pepperoni, a vodka sauce pie, creamed spinach and a meat-lovers option, according to CultureMap Fort Worth. Because the dough is made in small batches, some evenings sell out, and the operation is intentionally takeout-first while the team settles into a consistent rhythm.
How the dough is made
Azemi describes his dough as a poolish-style mix that uses American flour and olive oil, with a process that starts with a 12-hour build and then doubles overnight. "By the time it gets to the customer, it’s been 72 hours," he told CultureMap Fort Worth. The long fermentation is designed to create a highly hydrated, airy crumb that still bakes up with crisped edges.
Neighborhood roots and what’s next
Azemi lives directly across the street from the shop and pitches Ozzi’s as a true neighborhood spot, walking to work, picking up his child from school and aiming to make regulars feel like they are part of the routine, the Fort Worth Star-Telegram reports. For now, the team is hiring, with plans to gradually add seating and extend hours, while keeping the menu tight so quality stays steady as demand builds.
