Pizza Rays | Our Story
How it started (1962)
It all began in 1962 with a single turn of the key on Ray’s very first Pizza Rays food truck. After working long hours at his day job, Ray took to the streets, serving handmade pizzas and submarines at local ballgames and community events. His food truck quickly became a neighborhood favorite, drawing crowds who couldn't get enough of his signature flavors.
From food truck to storefront
Before long, demand for Ray's food was completely off the charts. Lines stretched far beyond what a single truck could handle, making it clear that he had created something truly special. To serve his growing community, Pizza Rays Submarines opened its first permanent home, where the same signature recipes and commitment to quality kept loyal customers coming back for decades.
The inspiration
Pizza Rays grew out of a father’s passion and relentless work ethic. Growing up in the restaurant, Ray's son, Andy, spent his childhood washing dishes, peeling potatoes, and learning the craft directly from his dad. From prepping high-quality ingredients to learning the family dough and sauce, Ray taught his family that taking genuine pride in every dish wasn't optional, it was the whole job.
Made Old School, The Ray Way
Ray’s vision was simple: keep it "Old School." Use high-quality ingredients, take pride in the preparation, and never cut corners on the recipes that define Pizza Rays. Our thin-crust pizzas are made with our own dough and our own sauce, carrying forward the signature flavor guests have loved for generations. That commitment to quality is the essence of "Old School, The Ray Way."
Honoring the Legacy (2024)
After Andy sold his AV integration business in 2023, he felt a deep calling to honor his dad. Pizza Ray was a legend. In 2024, Andy and his wife, Heather, officially reopened the business as Pizza Ray's in Port Orange, rebuilt with the same uncompromising recipes and traditional values. Their mission is to carry the torch forward and keep Ray's legendary food alive for a new generation.
One Slice at a Time
Today, Andy and Heather are in the kitchen every single day, making sure every plate that leaves the counter lives up to Ray's original name. From thin-sliced Boston-style rare roast beef to hand-cut steak subs and pizzas made with our own dough and sauce, each order is prepared with care. When guests taste the food and feel right at home, that is what makes the hard work worth it.
