Nuzzled within the same Melbourne plaza as Times Square Diner is the new Times Square Pizza. It’s run by the same folks who create dining experiences “where the ordinary becomes extraordinary.”

So we visited Times Square Pizza for some of the plumpest wings we’ve ever had, and pizza that is unlike most. Why?

“I make the dough two days before,” says Columbian-born chef Hernando Castellon. His other trick for perfect texture is to dip the dough in bread crumbs.

Let’s cook!

From Times Square Pizza (7777 N Wickham RD, Suite 20, Melbourne):

These are simple recipes, but the key to all these is the dough has to be perfect. Prepared with the exact ingredients daily and cooked to perfection at the correct temperature. All of our ingredients are fresh and of high quality.

16" BBQ Pizza

20 oz Dough Ball

1/2 cup BBQ Sauce

1 cup Bacon Crumbles

6 oz Grilled Chicken

4 oz Red Onion

12 oz Mozzarella Cheese


Stretch Pizza Dough

Spread BBQ Sauce top with Mozzarella Cheese and add Bacon and chicken

Bake 10 to 12 minutes - the secret is in the tasty dough and the heat time

Special Doug

40 lb Flour

20 lb Water

2 Cup Oil

Sugar, Salt and Yeast


Combine all wet ingredients, add dry and mix for 10 minutes

Place dough on the table and cut to size, roll dough, place in dough cans with oil stack and place cans in cooler for 24 to 48 hours, use dough as desired.

Times Square Pizza Specialty Wings

64 oz Garlic Basil Parm Marinated

40 lb Jumbo Fresh Cut wings

3 lb 00 Flour


Marinate wings for 24 to 48 hours, tossing in 00 flour on a sheet pan, Bake in a 450-degree oven for 45 minutes until golden brown, place cooked wings on a cooling rack before placing them in the cooler for deep fry wing to order and add toss in desired sauce.