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And we’re the first pizzeria in Dedham. We’ve been here for about 45 or 50 years, although the location has changed over the years — we’ve served the Dedham community for almost half a century. We’re just trying to live up to and continue that legacy for the future. Pizza sauce, pizza cheese, mushroom, onion, pepper, black olives and tomtao and side sauce.
Dedham House of Pizza
Ground meat rolled into small spheres, prepared with bread crumbs, minced onion, eggs, butter, and seasoning.
Cold Subs
I’ve always thought that it was Greek-style pizza. So I say New England Greek-style pan pizza. The recipe hasn’t changed, but there’s a lot of attention to detail when it comes to making dough. We don’t use any allergens in our dough, with the exception of yeast. Dedham’s George Panagopoulos, 35, is the third-generation owner of Dedham House of Pizza. The shop has been a staple in Dedham Square for more than 50 years.
Business
A first-generation Greek American, Panagopoulos grew up in West Roxbury; his dad, Andreas, ran the pizzeria before he took over. He chatted about ranch sauce on pizza, running a family business, and the importance of a well-seasoned pan. Syrian bread, blue cheese, lettuce, tomatoes, onions, olives, cucumber, and red cabbage.
In regards to the pizza, we’ve used the same recipe. But, over the years, we definitely have evolved. It used to be a very small menu. We’ve listened to our customers and added wraps. We’ve added pizzas with different bases on them, whether they’re ranch dressing, blue cheese, Alfredo sauce.
Mr. 80 Percent
Provolone, mushroom, onions, green pepper, and toasted. Grill chicken, cherry tomatoes, pizza cheese, shaved parmesan, basil pesto. But I’d say that one of the main secrets is the pizza pan itself. The pizza pan plays a huge role in how the pizza is cooked and how it comes together. Some of our pizza pans are 40 to 50 years old, and those are the ones that bake the best pizzas.
We chatted about ranch sauce on pizza, running a family business, and the importance of a well-seasoned pan.
We’re a full-service pizzeria. We specialize in New England, Greek-style pan pizza. We have beer and wine, sandwiches, calzones, salads, all of the above.
Where Can I Find Needham's Best Pizza? Needham, MA Patch - Patch
Where Can I Find Needham's Best Pizza? Needham, MA Patch.
Posted: Mon, 14 Mar 2016 07:00:00 GMT [source]
French fries, ketchup, lettuce, tomato, onion, and tzatziki sauce. Romaine lettuce, croutons, caesar dressing, and grated cheese. Sub roll, sausage, provolone cheese, and marinara sauce. French fries, white, mayo, bacon, lettuce, and tomatoes. Fresh romaine lettuce, seasoned croutons, shredded romano cheese. I personally don’t do it, but I have no opposition to it.
And it takes years, a decade, to make sure that the pan is seasoned to the correct specifications to cook a great pizza. So we’re always searching for older pans, and anytime I see them pop up on eBay or Facebook, I’ll be sure to drive the distance to purchase it. And the evolution of the business has changed in general as well, because third-party ordering systems have been introduced.
It’s hard to form those connections with customers who may be just passing through the area. Do you believe in dipping your pizza in ranch dressing? This is a controversial question. I have a lot of people who ask me for tips about baking pizza at home. It almost reminds me of the craft beer community. Now they all stick together, and they all have that similar interest, and people are starting to brew their own craft beer at home.
I think it’s a very personal experience, where you purchase your pizza. It’s kind of like a barber shop or hair salon. Everybody who comes through the door, the majority of people, they want to have a conversation. They want to see us, they want to shake our hand, and they let us know what’s going on in their lives while they’re waiting for their pizza. They tell us what their favorite toppings are and whatnot. It seems to be like a getaway.
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