Pizza Blitz in Baltimore: Coal-Fired Pies in Canton

Pizza Blitz is a coal-fired pizzeria in Canton that specializes in Neapolitan-style pies with a Maryland accent, operating as a counter-service spot with a small dining room and outdoor seating. The restaurant sits on the Canton waterfront strip where competition from other casual dining is high, but it distinguishes itself through coal-oven technique and a house-made dough program that shifts with sourced flour availability.

What Pizza Blitz actually is

The space is compact and casual, with a visible coal oven as the focal point. Orders are placed at the counter, and the kitchen works in batches rather than à la carte, meaning pies come out in rounds. The dining room holds roughly 20 seats; most customers eat at the few high-top tables or stand outside. This is not fine dining and not delivery-focused. It is a neighborhood pizzeria where the oven temperature and the dough's hydration level matter more than ambiance.

Menu and pricing

Signature pies run $16–22, with a margherita and a house sausage-and-broccoli rabe pie as consistent offerings. Single slices are not available; the minimum order is a full pie or one of the rotating white or red pies listed on the board. A plain cheese pie starts around $16; additions like burrata, fresh mozzarella, or house-cured meats add $2–4 each. Sides (focaccia, arancini when available) run $5–8. Most pies are ready in 4–6 minutes once the oven reaches temperature. Verify current prices and the seasonal rotation by calling or checking their social media, as specialty ingredients shift with availability.

How Pizza Blitz compares to other Baltimore pizzerias

Baltimore has several coal-fired alternatives. Woodberry Kitchen in Hampden also operates a wood-fired oven but leans toward seasonal American cooking with pizza as one component, not the focus; expect a full sit-down experience and higher price points ($20–28 for mains). Frank's Pizza in Fells Point makes New York-style slices from a traditional deck oven, emphasizing speed and walk-up convenience with thin, foldable crust and lower per-slice cost ($3–4 per slice). You Choose Pizza in Canton, blocks away, uses a gas deck oven and allows custom builds. Choose Pizza Blitz for Neapolitan tradition and coal-oven char; choose Frank's if you want to grab a slice in three minutes; choose Woodberry if you want an evening out where pizza is one course among many.

Who Pizza Blitz suits and does not suit

This place works for pizza enthusiasts who care about dough fermentation and oven temperature, for small groups willing to share pies, and for casual weeknight eating. It does not suit large parties (no reservation system, limited capacity), diners wanting individual slices (pies only), or those seeking table service. The counter-order model and frequent waits during evening and weekend hours mean it is best approached with flexibility and without time pressure.

What the first visit involves

Walk in and read the board listing current pies. Expect 2–3 minutes to order at the counter; during peak hours (Friday and Saturday 6–8 p.m.), expect a 15–30 minute wait for a table if you want to eat in. Place your order and pay immediately. If eating at the counter, find a seat if available; if eating outside, the waterfront picnic tables are first-come, first-served. The pie arrives hot and ready to eat. No napkins are provided in quantity, so ask or bring your own. Water is self-serve.

Hours, parking, and logistics

Pizza Blitz operates Wednesday–Sunday, typically 5 p.m.–10 p.m.; Monday and Tuesday are closed. Verify exact hours before visiting, as they may shift seasonally. Street parking is available along Canton's main avenues but is competitive on weekends. A nearby municipal lot ($2–5 depending on time) is a more reliable option if street spots are full. The pizzeria is two blocks from Canton's main transit intersection and is accessible by bus. The location has no dedicated parking lot.

Pizza Blitz fills a specific niche in Baltimore's pizza landscape: it executes Neapolitan technique with commitment to the coal fire and the dough, and it does so at a price and formality level that invites repeat casual visits rather than planning an occasion around it.