Za Zoom Drive-Thru Pizza to Change the Face of the DFW Pizza Scene

The new concept seeks to provide a next level of speed and ease to the Italian favorite.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Photo: @Za Zoom Drive-Thru Pizza

A pizza revolution is on the horizon for DFW diners. A pair of visionary entrepreneurs are debuting a new concept called Za Zoom Drive-Thru Pizza in Fort Worth, and it will allow locals to enjoy the beloved dish with a speed and convenience that has previously been lacking.

 

Za Zoom Drive-Thru will be serving up hot slices at 4941 North Tarrant Parkway. According to paperwork filed with the Texas Department of Licensing and Regulation, the unique pizzeria will be slinging pies in a 967 square foot space, described as a “drive-thru only restaurant (no indoor customer access) utilizing prefabricated building and shipping container.”

 

Work is set to commence on the establishment in the near future; TDLR paperwork states construction will begin on April 13 of this year and should be completed by July 31. A definitive timeline is not presently available, however Za Zoom’s official website states that it will be launching in Q3 of 2026.

 

Za Zoom is the brainchild of Sean Brown and Tyler ” DiGi” DiGiovanni, who bring enough business and pizza experience to the table to make Fort Worth diners feel confident in this new venture. While a great deal of detail is not presently available about this brave new pizza world, it is on deck to be a disrupter of the current paradigm and a concept to watch. 

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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