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Noble Roman
 At Noble Roman's, we know what it takes to win with results-driven food service and we'll show you how to do the same, providing you with premier support and guidance all the way.
100,000 USD (U.S. Dollar)
We are Noble Roman's, Inc. and we were founded in 1972 on the competitive testing grounds of Indiana University. We are hard workers dedicated to helping your desire for success - you'll even find our company chairman & CEO here at work seven days a week! We'll be available to give you guidance every step of the way, from site location and layout planning to assistance with contractors and everything else from signage down to mop buckets.

We can help with marketing plans and we'll train you thoroughly and efficiently in all aspects of operations. Most importantly, we'll put our 40+ years of experience behind our support of the brand and your business - you'll be in on all our secrets, our proprietary systems and products. In short, you can count on us!
1056-E Sagamore Parkway West
West Lafayette, Indiana 47906Yes, we take pride in our pizza – and we’re not afraid to admit it! Does that make us pizza geeks? Maybe. But while that may be true it means the pizza you get from us is going to taste fantastic, and that’s what really matters.

Take our pizza sauce. We use vine-ripened tomatoes from the U.S. of A. and they are crushed fresh into sauce that is stirred with spices and parmesan cheese. Our sauce is no chemistry experiment – we don’t use tomato paste and we don’t use tomato concentrate, so our sauce is not reconstituted this or that. And we NEVER freeze our sauce – freezing tomato sauce just plain ruins it.
Toppings like green peppers, onions and the like. Fresh. Of course. Mushrooms. Ditto – fresh. (Too many places out there using canned mushrooms, and that just isn’t right!)
Our pepperoni is THE highest grade pepperoni out there – 100% real pork and lots of beef combined with our own unique blend of spices. America’s #1 favorite topping puts its best foot forward at Noble Roman’s!

And our sausage, bacon, ham and beef toppings are all 100% the real thing, no fillers or substitutes added. Did you know that many places add ‘texturized vegetable protein’ to their meat toppings? Yep, that’s a fancy name for soy. Now we like soy as well as the next person, but we figure people ordering beef or pork are looking for beef or pork, not tofu. Those places that cheat save a pretty penny, but it sure doesn’t do anything for quality and taste.

Our pizza cheese is 100% real cheese, too – again, no soy fillers. And we use a unique blend of Mozzarella and Muenster to give it that little extra dose of cheesiness. Plus we mix a little oregano in there for good measure! A little harder for us – a little better tasting for you.

And then, our pizza doughs. We think we have the best doughs around, regardless of whether you like it traditional, super thin and very crispy, or thick and pan-risen. Our deep-dish Sicilian crust is an extra special, artisan crust you won’t be finding at other take-n-bake places. Our dough experts pan each of these special pizzas out in individual baking pans coated with real olive oil, and we slow-rise them until they are tall and yeasty. That crust edge bakes in your home oven in that olive oil, and yum!

One last little thing. We don’t give you some chemically treated paper platter to bake your pizza on. We provide our pizza for you in real, recyclable aluminum trays and pans. Our pizza bakes up pizzeria-authentic that way, and it’s just plain better.

So that’s a short sampling of things that make our pizza better, but that’s not all that makes Noble Roman’s better. Great value goes along with our great taste! We have an everyday, value-priced menu – get all the toppings you want at a fixed price, and get additional pizzas at almost half the price. Plus, no sales tax and no tipping. What a deal!

So, hey, thanks again for asking! We always like the chance to brag on our pizza.
ContactNoble Roman
1056-E Sagamore Parkway West West Lafayette, Indiana 47906
Mobile+1 765-388-2500
Information as 2 December 2018 
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