Wood‑fired pies in Terminal A‑B that groups can actually share
Brixx Wood Fired Pizza sits post-security in BWI’s Terminal A‑B, one of the few true sit‑down spots doing individual wood‑fired pies. Price lands in the midrange ($$ by airport standards), but several reviews say a personal pizza is big enough for two light eaters to split, which helps the bill. Expect a casual bar-and-table setup right off the concourse, not a grab‑and‑go counter.
Menu focus is straightforward: margherita, BBQ chicken, and a set of standard combo pizzas built for the wood oven. Frequent guests on Google flag the margherita and the BBQ chicken as the most reliable picks, especially during busier evening banks of departures after 5 p.m. If you’re hungry and want predictable output, stick to those named pies instead of building your own.
Timing is the pain point: several travelers report ticket times creeping toward 25–30 minutes when the concourse fills, especially on weeknights in Terminal A‑B. Complaints also mention soggy centers on some pizzas when the kitchen is slammed, which matches the 2‑star aggregate rating. This is not a 15‑minute in‑and‑out option before a 6:10 p.m. Southwest push.
Regulars work around the delays by grabbing a seat at the bar and ordering directly there, which can shave a few minutes off drink and food service. Others skip extra toppings and just pick from the printed menu, saying those pies come out quicker and more consistent from the wood‑fired oven. If your layover is under 45 minutes gate‑to‑gate in A‑B, this probably isn’t the move.
Tip: Check your boarding time and line at the host stand before sitting; if they quote anything over 20 minutes to fire a pizza, grab a snack elsewhere in Terminal A‑B and save Brixx for a longer connection.