About Us


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Hello I`m Jim Hofman. I went to Sherwood High School in Montgomery County Maryland and Graduated in 1983. Then I attended Towson State University and earned a BS in Music and lived in Baltimore till 1992. I moved to Ocean City in 1992 and have owned and operated Pino`s Pizza since. That was 32 years ago! I am 59 years of May 2024.



Our pizza is most noted for its tasty sauce as well as not being skimpy with it. In 32 years of being in the pizza biz, I have never ever deviated from buying the best, most delicious, and most expensive, cold packed plum tomatoes from Stanislaus County California. I buy it fresh ground and it’s not from concentrate. Its texture is bits-and-pieces, and we add only 10% water. There is enough in the ground plum tomatoes already. Then we add our own proportioned large bag of spices and herbs mix. In this biz, it called the “Goodie-Bag”. As much as I pride myself on freshness, I would like to keep my “Goodie-Bag” a secret! Haha just kidding. If you want my blend and ratio, just ask! It consists of many spices, and seasonings. We boil these 8 spices and herbs like a loose tea brew, and then combine this brew to cold smashed tomatoes pieces and puree. WahLa—done. No cooking the tomatoes. Taste fresher this way. It`s Punchy. The spices and herbs “POP” better this way. We use more sauce than normal, so if you are NOT a sauce fan, you must say light sauce. Also, all pies are cooked “well-done”. Well done is standard and is how I feel all pizza should be cooked.



40% Mozzarella, 40% White Cheddar, and 20% Provolone, and then an ounce of my personal blend of some Parmesan, Romano, Oregano and Basil on top after its baked. I love how mozzarella is so WHITE and how when cooked, it stays white, but with little brown dots that appear when it`s done. Mozzarella is creamy white and gives the pizza a chewy texture which is a thumbs-up feature in the pizza world. The next cheese of my cheese blend, which is also freshly shredded on site daily, is Wisconsin white cheddar. Wisconsin white cheddar is extra flavorful and is known for keeping the cheese soft the next day for those that eat cold pizza, or re-heated pizza. My 3rd cheese I house shred is provolone, which taste lovely and help prevent the other cheese types to not scorch. My 4th & 5th cheese added to each pie is a couple thick pinches of both Romano, and Parmesan cheese, added on top, after it comes out of the oven. This is my own signature “5 cheese blend”. All 100% real cheese. No fillers.



It is hand stretched. It’s between a thin to medium thick crust. My pizza crust has great fold-ability and is soft and on the chewy side. Re-heating it in the oven will produce a crunchy crust. Re-heated pizza by an oven is the bomb because it dries up the crust more and makes the cheese hot and gooey again, yet the sauce is insulated, so it’s not scolding since its heating from the outside in. That’s why a re-heated slice is easier to eat and more tasty actually. Do not microwave a slice unless it is absolutely necessary. Why? Because the crust won`t be crunchy. It you don`t care either way, well then it’s ok .



All our toppings are fresh. We fresh slice all our veggies on premise except for our black olives, sweet peppers, & banana peppers. My personal favorite topping is our house-cooked bacon. It is very savory! We put it on huge pans and run it through the oven three times, each time pouring off the fat. So in essence, we par-cook it 3/4 of the way in the oven by itself, then blast chill it for storage. Then we cook it the rest of the way on the pizza. This way it is not greasy on the pizza. We also house-cook and season our chicken, Italian sausage with fennel,  and beef pizza toppings in house.



When I eat at a restaurant, if the food is superb and the portions are generous, I will not complain about the price. I hope when customers have my pizza, they feel this way also.


Jim Hofman

-aka Sauce Boss



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