B More Pizza Wings & Sub in Baltimore: New York-Style Slices and Chicken Wings in Canton
B More Pizza Wings & Sub is a counter-service spot in Canton that builds its menu around New York-style pizza, bone-in chicken wings, and Italian submarine sandwiches. The operation runs lean—order at the counter, find a seat in a modest dining room, and eat fresh. It sits in a neighborhood where pizza options range from Neapolitan purists to bar-and-slice joints, making it useful to know what B More does and what it doesn't.
What B More Pizza Wings & Sub is
The restaurant is a standalone pizzeria with wings as a co-lead, not an afterthought. The dough is made in-house daily. Pies come in two sizes: 14-inch and 18-inch, with a crust that aims for thin-but-foldable rather than crispy-thin or deep-pan. The wings are bone-in, tossed to order in your choice of sauce, and sold by the half-pound or pound. Subs follow standard Italian deli form: cold cuts, cheese, and oil on white bread, or hot varieties built around grilled chicken or Italian meats.
The space itself is small and casual. Seating is sparse enough that on busy Friday and Saturday nights, takeout moves faster than dine-in. The counter crew works efficiently, and pies leave the oven in under five minutes once ordered.
Menu and pricing
A 14-inch cheese pizza costs around $11, with standard toppings running $1.25 to $2 each. The 18-inch cheese is approximately $15, scaling similarly for additions. Signature pies include a white pizza (ricotta, mozzarella, garlic, no sauce), a meat lovers (pepperoni, sausage, bacon), and a vegetarian option heavy on roasted peppers and mushrooms. Specialty pies hold steady at $16 to $19 for the 14-inch.
Bone-in wings are priced by weight: a half-pound runs roughly $7, a full pound around $13. Sauce options include buffalo (medium to extra-hot), mild, BBQ, lemon pepper, and garlic parmesan. Boneless wings are available but come at a slight premium and lack the structural integrity that makes wings memorable.
Subs range from $6 to $9 depending on meat selection and size (6-inch or 12-inch). Italian BMT (ham, capicola, salami), chicken parm, and meatball are consistent performers. Prices and portions can shift with ingredient costs; confirm current pricing by phone before ordering a large group order.
How B More compares to other Baltimore pizza options
Baltimore has distinct pizza camps. Neapolitan specialists like Evo Pizzeria in Federal Hill operate wood-fired ovens, charge $16 to $22 per pie, and prioritize imported San Marzano tomatoes and 48-hour fermentation. That's a different animal: slower service, different crust profile, higher price point.
Rec Pier Charcuterie in Fells Point does thin-crust New York style closer to B More's model but leans heavily on charcuterie boards and wine, making it more of a sit-down destination. Pies there run $14 to $18.
Souther in Canton, the closest real competitor, serves tavern-style Detroit rectangles with a crispy, airy crumb and toppings that extend to the crust edge. Prices are similar ($11 to $16), but the texture and shape are fundamentally different.
B More wins on wings. Most Baltimore pizzerias treat wings as a side note, if they stock them at all. Here, the kitchen takes the same care with wing sourcing and sauce application that it does with the pizza. That matters if wings are your primary order.
Choose B More if you want New York-style geometry, expect to order wings alongside, and don't need a long wine list or a designer dining room. Choose Evo if Neapolitan authenticity and extended fermentation are the draw. Choose Rec Pier for a hybrid experience with substantial charcuterie. Choose Souler for the Detroit-style crunch.
Who it suits and who it doesn't
B More suits takeout diners, office workers on a lunch budget, and groups splitting a few pies and pounds of wings before a game or night out. It also works for anyone craving wings prepared with real attention; the sauces are balanced, not an afterthought.
It doesn't suit diners looking for table service, a full bar, or a sit-down environment with ambient noise control. The dining room is functional, not atmospheric. It's also not the spot for dietary complexity; the menu is straightforward, and custom builds are limited. Vegans will find the white pizza works without cheese modification, but the kitchen isn't geared toward extensive substitutions.
What the first visit involves
Walk in, scan the illuminated menu board above the counter, and order. Have a size and topping preference ready; the crew moves quickly during peak hours and doesn't linger on indecision. If you're ordering wings, specify sauce and heat level. Payment is cash or card. A 14-inch pizza takes 4 to 6 minutes; wings and subs are faster.
Seat yourself in the dining area—it's not assigned. If the place is packed, expect to eat standing at a counter-height table or take the order to go. No reservations; no waitlist. During lunch (roughly 11 a.m. to 1:30 p.m.) expect a line. After 9 p.m., the pace slows considerably.
Hours, parking, and logistics
B More is open Monday through Thursday 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. to 11 p.m., and Sunday 12 p.m. to 9 p.m. (verify these hours before a late-night trip; they shift seasonally). Street parking on the surrounding Canton blocks is often available but metered; the meal is short enough that a two-hour meter usually covers it. No dedicated lot.
The location sits on the Canton strip, within walking distance of Thames Street and accessible by the #27 bus if you're transit-dependent. Delivery via third-party apps is available but adds a markup and risks soggy wings by the time they arrive.
B More's spot in Baltimore rests on a simple formula executed consistently: New York pizza without pretension, wings that taste like they matter, and pricing that doesn't demand debate. It's the kind of place that disappears into the neighborhood until you need it.
