Restaurants rarely open early. But this one is ready a week ahead of schedule.
It’s pretty common for restaurant owners to push their opening dates back. It’s almost unheard of for them to move them up.
But that’s what Tom Geagan of Tommy’s Apizza at 2330 E. Douglas has done. Though he’d originally targeted July 1 as his opening date, his run of soft openings went well, and he’s now decided to throw the doors open to the public today — Wednesday, June 24.
Confession: I haven’t been this excited about pizza in Wichita since Piatto Neapolitan Pizzeria opened at 1706 E. Douglas in 2016. Geagan’s New Haven-style pizza is delectable. The sauce is simple. The crust has a perfect chew. And the pizzas aren’t topped with too much cheese, which lets the toppings sing.
If you missed the sneak peek story I published two weeks ago about the new restaurant, which has taken over a corner spot at 2330 E. Douglas, just across the street from East High School, here’s a refresher.
What is apizza? It’s the type of pizza served in New Haven, Connecticut, by well-known restaurants such as Frank Pepe, Sally’s Apizza and Modern Apizza. Geagan grew up just outside of New Haven and began experimenting with making the pizza during the pandemic. He ferments the dough for four days, which creates a distinctive thin crust that is slightly charred on the underside and is both crunchy and chewy. The pizzas are topped with mozzarella and Pecorino Romano cheese, which is made with sheep’s milk and has a salty, tangy flavor.
How to pronounce apizza: Not “ah pizza.” In Connecticut, it’s pronounced “ah-beetz.”
The setup: Customers order at the counter at the new restaurant then take a seat inside the small dining room or on the patio on the building’s east side. Pizzas are 18-20 inches and are available in quarter sizes or as full pies. Quarter pies range from $7-$10, and whole pies range from $20 to $35. A few are available only as full pies.
What else is on the menu? A house salad is also available as are beer and wine.
Hours: Tommy’s Apizza is open from 11 a.m. to 9 p.m. Wednesdays and Thursdays; from 11 a.m. to 10 p.m. Fridays; from noon to 10 p.m. Saturdays; and from noon to 8 p.m. Sundays
Parking: Customers will be able to park in the lot just to the east of the restaurant, and there are also parking spaces behind the building. Beyond that, Geagan said, there’s a long, dead-end street just behind the restaurant that has lots of street parking.
The menu: Here it is. Geagan is starting with these options and will add more as time goes on.
This story was originally published June 24, 2026 at 11:45 AM.
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