Pizza pizza, read all about it. Sorry about that annoying lede, but there's a new pizza restaurant coming to town that has a cute newspaper theme.

Called The Pizza Press, it's a California-based chain, opening a franchised location in Irving at 2938 N. Belt Line Rd., in a space previously occupied by Hanasho Japanese Restaurant, the first restaurant in Irving to serve sushi, which closed in 2018.

A spokesperson for The Pizza Press confirmed that yes indeed, the restaurant is coming, but did not have an estimated opening date.

The name The Pizza Press is a double entendre: It refers to the dough press used by Pizza Press to press and partially cook the dough prior to being put in their conveyor ovens; and also to newspapers. But the newspapers it summons are the idyllic version of the 1920s, back when newspapers were the foundation of the community and not the tragic black hole they are today.

Pizza Press follows the "build your own pizza" approach. "Editors" help you create your own custom pizza, and that is exactly like what editors at newspapers do.

If you're a great writer, I mean, diner who doesn't need a meddling editor, you can also select one of Pizza Press' signature pizzas cleverly named after major newspapers such as The Times and The Tribune.

The pizzas are baked — oops, sorry "published" — in just under four minutes.

Decor follows the theme: Interiors must be white and black, like a newspaper, see, with black ceilings and black mill working, plus brass, brown, and gold accents.

The Pizza Press was founded in Anaheim, California in 2012 by CEO Dara Maleki, who says that, prior to founding Pizza Press, he previously worked in international business, in markets across the globe from Australia to South America.

The company is rapidly growing, with more than 30 locations nationwide, most in California, but franchises have started to settle in other states including Florida, Hawaii, North Carolina, and Texas, where a branch has already opened in Austin.

Pizzas include:

• Cheese pizza with red sauce, mozzarella, one cheese
• The Daily with one sauce, mozzarella, one topping
• The Herald with white sauce, mozzarella, grilled chicken breast, ricotta, grape tomato, red onion, crimini mushroom, and basil
• The Times with extra virgin olive oil, mozzarella, chicken, grape tomato, red onion, smoked gouda, cilantro and Sweet Baby Ray’s BBQ Sauce
• The Tribune with red sauce, mozzarella, pepperoni, red onion, mushroom, red bell pepper, sweet Italian sausage, Kalamata olives, ricotta
• The Chronicle with extra virgin olive oil, mozzarella, imported artichoke hearts, grape tomato, red onion, crimini mushroom, chevre, roasted red bell peppers, finished with fresh basil and basil pesto
• The Sun with red sauce, mozzarella, honey smoked ham, bourbon bacon, aged sharp cheddar, pineapple, grape tomato, scallion

The menu also has garlic bread, salads, beer, and wine.