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Wheelz Pizza Rolls Into Service

By Jessica Maurer, posted Jul 17, 2019
Wheelz specializes in New York/Neapolitan-style pizza. (Photo courtesy of Wheelz)
Wheelz Pizza, a new kind of pizza delivery service, is now up and running.

Joy Sprenger and Paul Parker have set out to change the online pizza delivery business by delivering high quality pizzas via a network of Wifi-enabled mobile kitchens.

Utilizing a new mobile technology, similar to that used by Uber, Sprenger's and Parker’s delivery van is equipped with ultra-compact, high-tech oven that can bake pizzas in just 90 seconds, allowing them to deliver fresh, hot pizza in a fraction of the time it takes for other outlets to deliver. Pizzas are baked en route to the customer and brought to their doors straight from the oven.
 
For now there is one van in operation, but Sprenger and Parker plan to have another up and running by the fall in order to expand their current delivery zone which extends roughly three miles from their commissary kitchen at 2323 S. 17th St.

Owners say that as the company grows, the commissary will continue to support as many mobile units as necessary. The commissary kitchen also allows for carry-out orders.

Wheelz specializes in New York/Neapolitan-style pizza, prepared with natural ingredients. Commissary Manager Matt Skutnik prepares the dough and 100% organic sauce daily, and there are currently four pies available: cheese, margarita, spicy Italian sausage and pepperoni.
 
Owners say they saw a need for not only full-size pies, but personal pies as well. Rather than serving slices, they felt a personal pizza allows customers to have the same experience as a full size pizza.
 
While owners say they pizza has been very well received so far, they have received some criticism for not having gluten-free or vegan options available.
 
“We will be adding to our menu as we continue to grow, but in order to keep the integrity of our products, we have to start small,” Joy Sprenger said. “We put a great deal of time and research into our recipes and the same effort will be required to achieve gluten-free and vegan options that we can fully stand behind. We’re not going to put out a product until we’re 100% confident that it meets our standards.”
 
Sprenger and Parker, who recently relocated to Wilmington, said they are very grateful for the support the community has shown them so far in the soft-opening events they have hosted at several local breweries.
 
As part of their mission, they are working toward hiring veterans to help them grow their small business.

“So many of our veterans have incredible skill sets and have given so much to our country,” Sprenger said. “We feel they could be a great asset to our business and hope to play a small part in helping them return to the workforce.”

Wheelz Pizza is currently open from 11 a.m. to 9 p.m. daily.
 
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