Some families drive an hour for pizza. One couple from Houston spent two years planning a stop at a small roadside pizzeria in Saucier, Mississippi, and then promised to haul extra pies home on the next trip.
That kind of devotion does not happen by accident. Out on a busy highway between the piney woods and the Gulf Coast, a family-run kitchen has built a loyal following one brick oven pie at a time.
The dining room is small, the patio is simple, and the oven sits in plain view of the counter. This article walks through where the place is, what people order, when to go, how much to budget, and a few honest tips that can make the trip even better.
Grab a napkin and keep reading, because the details are where this story gets good.
A Pizzeria Parked on Highway 49
R&B Brick Oven Pizza sits at 19341 US 49, Saucier, MS 39574, in the southern part of Mississippi. The address puts it right on the main highway that links the inland pine country to the coast.
That location matters more than it might seem. US 49 carries a steady stream of drivers heading toward Gulfport or back north, and plenty of them have turned a quick detour into a habit.
Saucier itself is a small community in Harrison County, the kind of place many people pass through without stopping. The pizzeria gives them a solid reason to hit the brakes.
At its core, the restaurant is a pizza spot built around a brick oven. The menu also includes stromboli, wings, pasta, cheese bread, garlic knots, and salads.
It holds a strong 4.7 star standing across more than 400 opinions on Google, which is impressive for a modest roadside kitchen. Not bad for a building most folks first noticed in their rearview mirror.
The rest of this story explains why so many travelers stop noticing it in the mirror and start planning around it.
The Mom and Pop Story Behind the Counter
Family ownership is a big part of the appeal here. Regulars describe it as a true mom and pop operation, and that small-business feel shows up in how people talk about the staff.
The restaurant has also gone through a change in ownership. Locals have encouraged newcomers to give the current team a fair chance, and many have done exactly that.
The owner has a reputation for being easygoing and happy to talk shop. Travelers have spent time chatting with him about pizza and his plans for the future of the place.
That personal touch carries through the whole crew. Words like friendly, courteous, and helpful come up again and again.
Small restaurants live or die by the people behind the counter. In this case, the human side seems to be one of the strongest ingredients on the menu.
It is hard to fake that kind of warmth, and nobody here appears to be trying.
An Oven You Can Watch From the Register
Plenty of pizzerias hide the kitchen. Here, the brick oven stays within view of the counter where guests pay.
That open setup lets people watch their order go in and come out. It also makes the name of the place feel earned, since the oven is the clear centerpiece.
The oven is wood fired, and that method gives the pizza a smoky character that regulars mention by name. Crispy edges are another common point of praise.
Brick ovens run much hotter than standard restaurant ovens. That high heat is what helps create a crust that is firm at the edges and well browned.
The oven is also the reason timing matters. Pies taken straight from the oven to a table tend to show off the crust best, while a long ride in a box can soften things a bit.
Consider that a friendly nudge to eat on site when possible. The oven does its best work when the pizza does not have to travel far.
Dough and Sauce Done the Long Way
Ask regulars what sets this brick oven pizza apart, and two things come up fast: the dough and the sauce.
The dough gets steady praise for being consistent. The sauce is clearly made in house, which gives it a homemade quality that fans notice.
Some describe the crust as crispy and buttery, so much so that it comes close to cheese stick territory. That is a pizza with a slight identity crisis, and nobody seems to mind.
Toppings are applied generously on many orders. Large slices of ham and pepperoni, crispy bacon, and a plentiful layer of cheese have all earned attention.
The kitchen also mentions high end ingredients as part of its approach. Paired with the oven, that care helps explain why some people call it real pizza in a way that is hard to find.
It is not fancy for the sake of fancy. It is simply pizza made with patience, and that patience shows.
Kitchen Sink and Trash Can Specialties
Some menu names do half the selling on their own. The Kitchen Sink and the Trash Can pizza both sound like the kitchen threw in everything, and that is more or less the point.
The Trash Can pizza has earned outright fan status among regulars. The Kitchen Sink is another loaded favorite that pairs well with a simple cheese pie for a group order.
Meat fans have options too. The Pepperoni Lover’s Pizza gets its own mentions, and half-and-half orders are welcome, such as Canadian bacon on one side and meat lovers on the other.
Requests like light sauce are handled as asked. That flexibility helps when a table cannot agree on a single pie.
Sizes include a large 16 inch option. Sizes and topping coverage can vary from order to order, so it never hurts to double check the ticket at pickup.
Choosing between these specialties is the hardest decision of the visit. Ordering two solves the problem nicely.
Stromboli, Wings and the Supporting Cast
Pizza gets top billing, but the stromboli might be the sleeper hit. It ranks among the most talked about items on the menu.
Wings are another frequent order. They come up often enough to suggest the kitchen treats them as more than a side thought.
Garlic knots round out the lineup for those who want something to share. They work well as a starter while the main pies finish in the oven.
Having this range is handy for mixed groups. Not everyone wants a full pizza, and the menu gives them room to wander.
A dessert option has also impressed, with an apple crumble earning kind words even from people who had mixed feelings about the rest of their meal.
So the supporting cast here is more than a few extras standing in the background. A few of them could carry their own show.
Cheese Bread That Steals Scenes
Cheese bread rarely gets headlines. At this pizzeria, it keeps sneaking into them anyway.
The cheese bread and cheese sticks are among the most praised items outside the main pizza lineup. Some fans go as far as calling the cheese sticks the best on the coast.
Marinara is the natural partner. The house marinara earns its own compliments, so it is worth ordering a side for dipping.
Even people who decided the pizza was not their personal favorite still had good things to say about the cheese sticks. That kind of crossover approval is rare.
Cheesy bread also comes along with certain pasta orders, which makes those meals feel complete without extra add-ons.
Skipping the cheese bread here would be like skipping the encore at a concert. Technically allowed, but hard to explain later.
Pasta Plates and a Spaghetti Bonus
Here is a pleasant surprise for pasta fans. The restaurant has offered all you can eat spaghetti and meatballs, a deal that has delighted more than a few hungry guests.
Pasta with meatballs is also available to go. A large order can be enough for two adults with a bit left over, and it comes with cheesy bread.
The pasta draws praise alongside the pizza, even from guests who had small notes about other parts of the meal. Salads are on the menu as well, though portions may be lighter than some expect.
Offers like the all you can eat spaghetti can change over time. A quick check on the restaurant website before the drive is a smart move.
Having strong pasta on hand means nobody in the group gets left out. That makes planning a family dinner a lot simpler.
Pizza may be the headliner, but the noodles clearly came to perform.
Cozy Rooms and a Front Patio
Small is the honest word for the dining room. There are only a few tables inside, and most orders head out the door as takeout.
That does not mean the space lacks charm. The interior is described as quaint, rustic, and cozy, with a mix of decorations that give it personality.
Outdoor seating adds more room on the front patio. A picnic table outside works just fine for many guests on a pleasant day.
Cleanliness is another point that comes up often. The restaurant stays tidy despite its compact size.
The setup suits couples, small families, and road trippers best. Bigger groups may want to plan on takeout or call ahead rather than counting on a large table.
The space is modest, but it makes up for size with character.
Who Makes the Trip and Why
Road trippers make up a big part of the crowd. Drivers heading south on Highway 49 often grab a pie to carry to Gulfport or another overnight stop.
Then there are the regulars. Some couples come here every time a pizza craving hits, citing the taste, the cost, and the service as reasons to stay loyal.
One couple passed the place weekly for ages before finally stopping. They quickly made plans to turn it into a weekly visit.
Residents of nearby towns like Wiggins have also said they wish more spots like this existed closer to home. That speaks to how far people are willing to go.
The pizzeria also draws travelers from out of state, including Houston. That is a long way to go for dinner, and yet they plan to return.
The common thread is simple. Once people try it, the drive starts to feel shorter.
Feeding a Crowd Without the Stress
Big orders can make or break a party. The team here has shown it can handle them with care.
A group once needed ten large pizzas for a Friday night gathering. The manager helped plan the order and suggested options that also covered pasta and salad fans.
The order was ready early, before the scheduled pickup time. Guests at the event were happy with everything served.
That kind of planning help is useful for birthdays, church events, team dinners, or family reunions. Calling ahead makes the process smoother for everyone.
Fridays tend to be busy, so a large order is best placed well ahead of time. Weekend evenings run until 10 PM, giving some flexibility.
The takeaway is clear. When the guest list grows, this kitchen can grow with it.
Hours, Costs and Honest Tips
Timing is everything, so start with the schedule. R&B is open Tuesday through Thursday from 11:30 AM to 9 PM, and Friday and Saturday from 11:30 AM to 10 PM.
The restaurant is closed on Sunday and Monday. Plenty of travelers have learned that the hard way, so plan accordingly.
Prices usually land in the $10 to $20 range per person. A large pizza has come in around $18 in the past, and a group order of two large pizzas plus cheese breadsticks once totaled about $43.
Waits can stretch during busy times, sometimes well past the quoted estimate. Building in extra time avoids frustration.
Checking the order before leaving is wise, since box lids, sizes, and add-ons like ranch have occasionally slipped. Drink options are limited too, so do not expect every soda variety.
Takeout and delivery are available, and the website lists current details. A little planning turns a good trip into a great one.
The Verdict From the Road
Not every pizza is for every person, and that is fine. Some guests have found it was not quite their style, while still praising the staff and the sides.
Still, the wider picture is hard to ignore. A small family kitchen on US 49 has earned strong loyalty through wood fired pies, house made sauce, and a staff people genuinely like.
The dining room is tiny and the waits can run long. Yet people keep coming back, from neighbors down the road to families crossing state lines.
For the best results, eat on site if possible, double check the order, and arrive with a bit of patience. Then add cheese bread, because that seems to be the unofficial rule.
An hour’s drive for pizza might sound like a lot. Here, it sounds more like a reasonable plan for a Saturday.
The highway will always be busy, but this is one exit worth taking slowly.
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