Heirloom Pizza Plano

Name: Heirloom Pizza Plano
Address: 2225 w 15th Street, Plano, TX, 75075, US
Telephone: (469) 443-0633

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Heirloom Pizza Plano

Heirloom Pizza Plano is a family-owned and operated pizza place on W 15th Street, known for their homemade pizza, calzones, and salads made with hand-shredded cheese and fresh ingredients.

Recent social media posts

10/29/2026

First off, I want to apologize for not posting sooner and keeping everyone updated. Life has been a little crazy lately, but for the best reason possible.

On October 21, 2026, Ana and I welcomed our son, Ian Sebastian Horton, into the world! He weighed 7 pounds, 13 ounces, and is perfectly healthy. Ana did absolutely amazing through labor and delivery, and thankfully her recovery has been going really well so far. I couldn’t be more proud of her. And Leilani is officially a BIG SISTER! She’s been so excited and happy to have her baby brother here. Watching our little family grow has been something I can’t even put into words.

I also want to thank everyone who has reached out, congratulated us, checked on our family, or even stopped by the shop with gifts for Ian. Seriously, it means more than you know. The love we’ve received from this community is something I’ll never take for granted.

As most of you have probably noticed, I haven’t been around Heirloom much lately. I’ve been trying to be home with Ana, Ian, and Leilani, soaking up these moments and helping however I can. But I also made the decision to keep the shop open while I was away. Not just because it’s our livelihood, but because I have employees who depend on those hours to pay their bills, support themselves, and live their lives too. I didn’t want them to lose their income just because I needed time with my family.

Now, I know things probably haven’t been perfect at the shop. Maybe some pizzas weren’t quite what you’re used to, maybe things didn’t run as smoothly, and maybe there were some mistakes. But I know my guys tried their best, and I hope they’ve learned a thing or two from having to figure things out without me constantly being there. I’m thankful they stepped up and kept things going.

Over the next few weeks, I’ll slowly be making my way back into the shop. And I’ll be honest, I’m still trying to figure out exactly what that looks like. I love Heirloom, I love making pizza, and I love the people who have supported us. But I also have a wife, a newborn son, and a little girl who need me at home. At the same time, I’ve got a business that has to keep making money so I can provide for them. Finding that balance is going to be a challenge, and I’m not going to pretend I have it all figured out.

So I actually want to ask something. For those of you who own businesses, have young kids, or have been in a similar situation, how do you balance work and family? Any advice, suggestions, or things you’ve learned along the way? I’m genuinely all ears.

I’m learning that being a good business owner and being a good husband and dad don’t always fit neatly into the same schedule. But I’m going to do everything I can to be both.

Thank you all for continuing to support Heirloom, for being patient with us, and most importantly, for caring about my family. When I bought this little pizza shop, I never imagined how many amazing people it would bring into my life.

Right now I’m just a very tired, very grateful, and very happy dad trying to figure out this next chapter of life.

Welcome to the world, Ian Sebastian Horton. We love you so much, buddy.

And as always, thank you for being part of the Heirloom family. ❤️

10/11/2026

🍕👶 WE’RE ON BABY WATCH! 👶🍕

Heirloom Pizza had to close a little early today because we’re waiting on a very special delivery! ❤️

Ana is 39 weeks and we’re officially on baby watch! Thank you for understanding while our family gets ready to welcome its newest little member.

We’ll keep y’all updated and let you know when the baby arrives! 🍼❤️

Stay tuned… this may be our most exciting delivery yet! 🍕👶

08/05/2026

I sat here for a while trying to decide if I even wanted to post this.

I hate feeling like I’m making excuses.

But I also hate pretending everything is okay when it isn’t.

So… here it is.

I’m sorry.

I’m sorry for the days we’ve unexpectedly been closed. I know some of you have driven over here just to find the doors locked, and I know that’s disappointing. You deserve better than that.

The truth is, I’ve been struggling.

Owning a restaurant is hard. Harder than I ever imagined. It’s rewarding, but it can also beat you down if you let it.

At the same time, life outside of Heirloom has changed so much.

I got married to the love of my life. I became a stepdad to an amazing little 4-year-old girl. We have a baby boy coming in about two months. We somehow convinced ourselves getting a puppy right now was a smart idea… and she’s been terrorizing our house ever since. 😂

Life is beautiful.

It really is.

Which makes this even harder to admit.

Because even with all these amazing things happening, I’ve been dealing with depression. I’ve had some physical health issues too, and mentally I’ve just been exhausted. The burnout finally caught up with me.

Right now, staffing has us stretched about as thin as we can possibly be. It’s basically just me and my wife keeping this place going, and she’s 7 months pregnant.

Some days I wake up excited to make pizza.

Some days I wake up wondering how I’m going to make it through another day.

I know a lot of business owners probably understand that feeling.

I don’t want sympathy.

I don’t want anyone to feel sorry for me.

I just wanted to tell you the truth because this community has always deserved honesty from me.

The reality is… we’re hanging on by a thread right now.

But we’re still hanging on.

We’re still making dough.

We’re still chasing the dream that started this place.

We’re still here because of you.

If you’ve ever supported us, thank you. If you’ve ever shared one of our posts, brought your family in, told a friend about us, or even just left us a kind review… you’ve helped keep this dream alive more than you probably realize.

If you’ve got advice, I’ll listen.

If you’ve got prayers, we’ll gladly take them.

If you’ve been meaning to stop by, we’d love to see you.

Most of all, thank you for sticking with us.

I believe we’ll get through this. I really do.

It’s just been a hard season.

Thank you for listening.

-Justin with Heirloom Pizza❤️

06/05/2026

Just a heads up! We’re open tonight (Friday) from 6–9 PM.

We’ll be closed Saturday and Sunday as Ana and I head to East Texas for our big wedding weekend. (We are already married, but this is the big wedding day)

Thank you all for the support, and we’ll see you next week! ❤️🍕

04/01/2026

We are very excited to announce, to our Heirloom Family, the engagement of Justin and Ana! Stop by this weekend to wish them the best!

10/04/2025

Hey everyone it’s Justin from Heirloom Pizza

It’s been a while since I’ve posted. Honestly things got so crazy that I stopped posting because I was scared even more people would come in. About a month ago we were hitting 2 hour waits and it was overwhelming.

The good/ bad news is we’ve been slower allowing us to get the kitchen flow figured out even more. The last few weeks even on our busiest nights pizzas have been coming out pretty quick. Last week we even did a 75 large pizza order for a seminar at UTD and got it all out smooth. That was a big deal for us and showed how far the team has come. A real confidence booster with bigger orders as well.

The honest part is September was nearly 30% percent lower in sales than August, meaning a lot of you guys, aren’t coming back.. I know some of that is me not posting but I also want to ask you all straight up. Where are we missing the mark. Too much parmesan? Do you want to see more options? Something brought back to the menu? Is the website hard to use? Do you want delivery drivers that actually work for us instead of just third parties? Wait times too long?

I want the feedback. This shop is for the community and we are still learning every day. None of us had prior pizza or kitchen experience. We are figuring it out one pie at a time. Myself included.

Personally these last couple months have been a lot too. I’ve been trying to balance the shop while also getting into a more serious relationship. On top of that I’ve been working through some depression which has been part of my adult life. I don’t want to burn out. I’m pushing through and I’m grateful for the people around me.

Big shoutout to Xavier, August, and Anthony. They’ve been awesome. Training has been going good and August is even helping on pizzas now which has been a huge help.

We also extended our hours. Now we are open Wednesday through Sunday 11am to 9pm and we plan to go later soon. And on October 21st I’ll be out giving away slices for Jackson Elementary Schools 50th year celebration which I’m really excited about.

The Detroits are ready to bake, dough has been proofed 48 hours, Grande cheese hand shredded, sauces are made from scratch. If you’ve been waiting to try us or come back this is the perfect time.

Order online at heirloompizzas.com, give us a call, or stop by the shop. We’re here and ready to make you something good.

Thanks for sticking with us through all the ups and downs. We are learning and growing with Plano and this is still just the beginning.

— Justin and the Heirloom Pizza crew

08/19/2025

It’s been a couple weeks since I’ve posted and honestly I feel bad about that. I’ve just been overwhelmed with everything going on. I haven’t even been able to keep up with comments, messages, calls, or even texts. So if I haven’t gotten back to you please don’t take it personal. I’m just a guy trying to run this shop, still learning as I go, and some days it feels like I’m barely keeping up. I’m living my dream though, so thank you.

The love and support has been insane. Because of y’all I’ve been able to bring on two more guys. Xavier and Eric. Xavier’s only been here a week and he’s already amazing. Eric’s worked one day so far, he’s awesome, and you’ll see more of him soon. Anthony is still here too, mostly evenings since he works at Beckett during the day, so if you stop by at night you’ll probably see him. I know I talked before about extending hours and days to be open more and thats still the plan, it just has not happened yet.

The orders have been crazy. Saturday night I had a 25 large cheese pizza order for 100 kids at Texas Pools. This Friday I’ve got another 25 large order plus 6 large cheese breads, but this one is all specialty pizzas. And I’ve even been in talks for a 50 pizza order. That slow build kinda feels like training. First cheese, then specialty, now maybe a mix of everything and double the amount. Huge shoutout to Mark Kennedy, a regular who’s become like family, for helping deliver that first big order. And my mom who was in the kitchen helping me knock it out before heading off to Mexico for a much needed break. Her and my step dad just landed a few hours ago.

The shop’s been a madhouse in the best way. I’ve rearranged the kitchen multiple times trying to get the flow right. Big thanks to Chris and Doc for helping with that. Some days I spend 4 to 6 hours just making dough to keep up with demand. Some nights are wild. Like this past Sunday night I was taking orders and remembering them in my head, making pizzas, working the ovens, and still trying to connect with people. It’s a lot, but somehow it gets done.

Some cool things from the last couple weeks:
• Plano City Council ordered 14 pizzas for a meeting. I heard they loved it.
• The Green Smoke, our pizza of the month, has been a huge hit. Almost everyone who’s tried it asked if it can stay on the menu.
• People are loving the vegan cheese. Our dough is vegan too, which I didn’t even think about until people started pointing it out.
• Halal toppings are coming back in stock soon. I went three weeks without selling one and thought maybe people didn’t want it. Then over the weekend at least 10 people asked. Guess I was wrong on that one.
• Somebody compared our pizza to Michelangelo’s David. I’ll carry that with me forever.

It hasn’t all been easy. Delivery is still through third party apps and sometimes it really hurts. Last Sunday two orders never made it to customers and everyone loses when that happens. It really sucks. A week and a half ago on Friday I closed early around 3 because my dough wasn’t working right. Don’t think I left, we were here all night. Most people probably wouldn’t have noticed, but I did, and it didn’t feel right to serve it. That hurt sales, but I’d rather do the right thing.

Behind the scenes I’m still figuring it all out. Payroll, scheduling, training staff, learning how to run a business, while still learning pizza. I’ve been here 100 hours a week easy this past month. But the reviews, the support, the people walking in, that makes it worth it. I’ve met so many new faces. Some from Facebook, some from Nextdoor, some just Googling pizza near me. One guy last week was driving in California, told Siri to call “Heirloom Pizza,” and it connected him here in Plano. He was asking what concerts I had going on and I was intrigued. We talked for a few minutes. Stuff like that blows my mind.

Outside the shop my tiny home is finally coming together. I got a washer and dryer yesterday before realizing I didn’t even have the right outlet and had to call an electrician. He’s coming tomorrow to fix it. My cat’s been posted up on the couch like he owns the place while I’m here grinding. He might be chunky, but he’s great. I still haven’t been able to bring my little corgi home yet, my mom’s been taking care of him. I’m hoping once the new guys are trained and I can break away to let him out and what not, I’ll finally be able to. I miss him.

So yeah… just wanted to hop on here and say thank you. Thank you for coming in, for ordering, for telling your friends and family. Thank you for being patient when I’m running around like crazy trying to do ten things at once. This is still the very beginning of Heirloom’s story, and I’m grateful y’all are part of it. Who knows, maybe one day it’ll be Uncle Jay’s Pizza like my nieces and nephews keep saying. Or maybe something else entirely. What do y’all think?

I’ll post a bunch of photos with this too. Pizzas, family, staff, behind the scenes, even at home. Just little pieces of what’s been going on these past couple weeks. Love y’all. Thank you. Truly. Ive said it before and didnt get it done, but the plan is to spend the next few hours and start getting back to everyone. Wish me luck yall😂

–Justin, Owner of Heirloom Pizza:)

08/06/2025

The last few weeks have been surreal in the best way. I’ve finally had some time to unpack my place, clean up the shop, and reflect a bit. Just want to take a second to thank you all, for real.

Sales have been up, the shop’s been busy, and I’ve been able to do a few things I’ve been putting off for way too long. PAR came out and fixed the vent hood, which has made a huge difference. No more smoky kitchen.

My guy Momo, who’s become a friend over time, stopped by on his motorcycle and said he was going to try to carry two pizzas back to work. I handed him one of my to-go bags to make it a little safer, he strapped it down, and off he went. I love stuff like that. That’s what makes this place feel like more than just a pizza shop.

We’re using Grande cheese, tomatoes from Stanislaus farms out in Modesto, California, and our dough is made in-house using just five ingredients. It ferments for at least 48 hours before it even touches the oven. That helps with digestion and just makes the product better overall.

Shout out to Gabe and Anthony.. both have stepped up with the increase in business, and I’m thankful for them. Also want to shout out Joe Covino, you may of heard of him. The friendship we’re building means a lot.

I’ve got a few folks reaching out asking about pizzas for their businesses, schools, and events. One group may be ordering 45–50 pizzas once a month, maybe even weekly. That kind of thing is huge for me. Thank you to everyone who’s reached out.

I also got to meet Miss Ginger when I was closed yesterday. I couldn’t make pizza, but I made them some desserts. I really appreciate moments like that.

This month’s pizza is called The Green Smoke: grilled chicken, bacon, red onion on a white cream base, finished with BBQ and pesto drizzles. I wasn’t sure if those flavors would work together, but it came out honestly better than I expected.

And if you don’t see the Fred’s on the menu, don’t worry.. it’s still available. That one’s on the secret menu for now. (If you know you know)

I’m going to start doing some polls soon to ask what y’all want more of.. I saw that advice in a comment and it’s so smart! What specials you want to see, things you’d like to try, what you’d like less of too. I want to make this place better every week.

New hours are coming next week… starting Monday 8/12, I’ll be open 11am to 10pm, Tuesday through Sunday. Still closed Mondays for now, but the goal is to keep extending hours as I get more staff trained and in place.

I’m opening today at 3pm and closing at 9pm. Anthony gets in at 6, and tonight we’re sitting down to do a full cost analysis! I’ve never done that before. Still flying blind when it comes to what my pizzas cost me to make. So if you get a free pizza tonight or I’m cutting some up to give away, that’s probably why. Swing by and see what we’ve got going on.

Thank you again to everyone who’s been showing up, commenting, sharing, ordering. the love from Collin County Foodies, Plano Foodies, and the Nextdoor app has been real. I’m grateful.

See you soon.
— Justin

2225 W 15th St, Plano
469-443-0633
heirloompizzas.com

08/01/2025

I bought a tiny home today.

This morning around 11, I officially closed and got the keys. My mom and stepdad helped me get a moving truck and move everything in. I haven’t unpacked yet, but i’m just feeling super grateful.

If you know my full story, then you know how big this is for me. The truth is, I probably shouldn’t be in a position to buy a house right now. I’ve made a lot of mistakes in my life. But I’ve been trying to live right, stay consistent, and follow the path God puts in front of me. I think this is what it looks like when you keep showing up and trust Him through it all.

None of this would be possible without the support of this community. Every single person who has ordered a pizza, told someone about the shop, shared a post, liked a post, messaged me, or just encouraged me in any way…THANK YOU. You helped make this happen, and I’ll never forget it.

Heirloom is open. Right now, i close at 9 tonight:) I’ve got a lot of work ahead, and now I definitely need to sell a lot of pizzas. I just hired Anthony full-time, so you’ll be seeing more of him around the shop. He’s a good guy and I’m so thankful to have him, he is making a superman pizza right now using pepperonis!

We’ve got a new Pizza of the Month I’m hoping to drop tomorrow. It might be Wednesday, but it’s coming. I’ve been behind on messages and replies because of everything going on, so if I haven’t gotten back to you yet, I’m sorry and I appreciate your patience.

All of our pizzas are still made with the same love and care. We use Grande cheese, Stanislaus tomatoes from California, and everything is made from scratch… sauces, dough, even the way we hand-shred the cheese. It’s all done the long way because that’s how you get flavor that hits different. Every pie we make is a piece of my heart, and I don’t take it lightly when you choose to spend your hard-earned money with us.

This is just the next chapter, and I’m excited to keep growing with all of you.

Thank you, truly.

Collin County Foodies Frisco Neighbors Network Dallas Halal Buzz

07/28/2025

This weekend pushed me.. but in all the right ways.

Friday was chaotic, but Saturday we hit a rhythm, and Sunday started feeling like real progress. We had a big pre-order for a local church pick up at 7:30 tonight, which backed us up a bit, but overall… we’re getting better. Steve, if you read this, it was really good to meet you, I hope everyone enjoyed the pizzas.. especially that heart shaped Freds😬 The shop is growing — and I’m growing with it.

We ran out of my usual Grande whole milk mozzarella a little before 8pm tonight… my main cheese. I bought double what I used to buy and still sold out. Not long ago, one case would last an entire week at least. This weekend? Two full cases gone by Sunday night, that got delivered to me Friday at noon! I had to get creative and started using my Detroit cheese blend instead. Honestly, it turned out okay. Should out to william for the feedback on that.

There was a sweet lady who came in at the end of the night and I tried to explain the cheese switch with some translation help, but I don’t think it quite made sense. She said she was from tawain so I tried mandrain, did not really work.. and if that was you, I hope the pizza turned out okay and I’m so sorry if it wasn’t what you expected. I’m trying my best every day, and moments like that remind me how far I still have to go.

Good news though, I finally got a proper scraper, so I was able to clean my oven right. I’ve been embarrassed for a while about some of those burnt-bottom pizzas. Should be way better now. Speaking of ovens, peep the picture of the burnt pizza in the trash…. yeah, that one’s on me 😂

And shoutout to the person who ordered 12 toppings on a single pizza:) I’ve never seen that before. I really tried to portion it right, so if that was you, let me know how it turned out!

Big love to Lewis (I think that was your name!) I still don’t know why the detroit turned out that way, I gotta reach out to a mentor or two. Thank you for letting me remake it though and give me a second chance. If you see a nice little beverage dispenser in my lobby soon, it’s because of him, he said he had it laying around and thought maybe I could use it for guests.. so cool. I’ve been meeting so many people lately I can barely keep up with names, but I’m trying. I really am.

Thank you to Justin for the back-and-forth convos and business advice ..to everyone who’s been offering support, feedback, and encouragement. Calvin told me about a website issue where you can’t choose “no” this or “no” that in special instructions. I didn’t even know that. But now I do and I’ll work on fixing it. Y’all are helping me get better at this, and I can’t thank you enough.

I’m closed the next two days but I’ll still be at the shop. Training starts tomorrow. That’s right… I hired my first full-time employee. He’s been a regular here for a long time, and I think y’all are gonna love him, some of you might even recognize him when you stop by. His name is Anthony:) It’s surreal. It’s amazing. And honestly, it’s scary. But it’s time.

With sales growing, I’m starting to invest in building a real staff. My mom’s tired and as incredible as she is at the pizza shop, she can’t keep carrying the weight she has been. Her back hurts, and she’s earned some rest. I love you, Mom. ❤️

I’m also going to try and start catching up on everything; messages on Facebook and Nextdoor, comments, reviews, job applications, texts… It’s been overwhelming, and I’ve fallen behind. But I’m trying my best.

Theres a picture of the Detroit pizza mid-process, that’s the second phase of the stretch. Still hours away from being ready to be baked. Sauce comes WAY later. We use Stanislaus tomatoes straight from the farm in California. All of our cheese is from Grande! No shortcuts, just the best stuff I can get my hands on. I really try to make every pizza with intention, love, and a lot of learning along the way.

Thank you, Plano. Thank you, Texas. Thank you to everyone from everywhere. Thank you to every single person who’s walked through our door.

If you read about “The Frenchie”, or if that was you that tried to order it… It may just be the pizza of the month for August, so stay on the look out.

This is just the beginning. I can’t wait to see where it goes and I’m so thankful to have y’all on this journey with me.

– Justin
Heirloom Pizza

Address

2225 W 15th Street
Plano, TX
75075

To reach W 15th Street in Plano via public transport, you can take the DART (Dallas Area Rapid Transit) bus or train to the Downtown Plano Station. From there, it's a short walk to W 15th Street.

If you prefer to drive, you can take the President George Bush Turnpike and exit onto Coit Road. Turn left onto W 15th Street and continue until you reach your destination. There are parking options available along W 15th Street or in nearby parking lots.

Opening Hours

Tuesday	11am - 8pm
Wednesday	11am - 8pm
Thursday	11am - 8pm
Friday	11am - 8pm
Saturday	11am - 8pm
Sunday	11am - 8pm

Telephone

(469) 443-0633

Website

https://heirloompizzas.com/

Alerts

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What people say

Heirloom Pizza Plano on W 15th Street in Plano is a hidden gem for pizza lovers. This family-owned and operated restaurant takes pride in serving up the best pizza, calzones, salads, and more. What sets Heirloom Pizza apart is their commitment to using only the freshest ingredients in every dish they create.

Their homemade dough is made from scratch, ensuring a perfect base for all their pizzas. Each pie is topped with hand-shredded cheese, adding a touch of authenticity to every bite. Whether you're craving a classic cheese pizza or feeling adventurous with toppings, Heirloom Pizza has something for everyone.

Customers rave about the quality and taste of the pizzas at Heirloom Pizza Plano. Social media posts highlight the care and attention to detail that goes into each order. From watching sports games to celebrating Pi Day with exclusive deals, Heirloom Pizza knows how to keep their customers satisfied and coming back for more.

If you find yourself in Plano and in need of a delicious pizza fix, look no further than Heirloom Pizza on W 15th Street. Give them a call or visit their website to place an order and experience the mouthwatering flavors for yourself. Your taste buds will thank you!