Pizza Restaurant Stories from New England
Pepperoni pizza from When Pigs Fly Pizzeria in
Article and photos, unless otherwise noted, by Eric Hurwitz. Article
created on 12/11//2018.
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New England might be best known for its lobster, clam chowder and clams
when it comes to local cuisine, but pizza is no slouch, either.
Many pizza places have gone far beyond the convenient, basic "10 minutes, please"
assembly line pizza by making their dough fresh daily, sourcing locally
and creating unique pie combinations. Some of these places are
well-known while others reside in the hidden gem category. With that in mind,
here are the stories of local pizza places that give you a
behind-the-scenes look at how they evolved as prime destinations for delicious pies...
Granfanallys Pizza Pub, Salem, N.H.
Sicilian pizza from Granfanallys in Salem, N.H. Photo, courtesy of the-roamingfoodie at Instagram.
Beau Ramunto's dad worked three decades in Long Island and
Vermont creating delicious, real New York and sicilian pizza. Like
father, like son. Opening Granfanallys three-and-a-half years ago, Beau
brought these two delicious types of pizza to southern New Hampshire
with skill, passion and enthusiasm. Although relatively new,
Granfanallys, incredibly, ranks favorably with some of the most
highly-regarded established pizza places in New England. Read the full story
Nashoba Club Pizza Restaurant, Ayer, Mass.
Nashoba Club Pizza Restaurant dates back to 1950 with
countless stories told and many pizzas consumed along the way. It's a
real hidden gem, known mostly by locals and those who have lived or
worked in this small, unassuming town located in north central Massachusetts. Owner
Bob Rakip and sons Brian and Scott have pretty much kept the same
recipe for small business success that "Uncle Harold" started after
"attending school" in New York City at "P.U." -- Pizza University that
is. Read the full story
on Nashoba Club Pizza Restaurant
Pleasant Cafe Roslindale, Mass.
One of the most beloved classic old school Boston
neighborhood restaurants, the Pleasant Cafe has, remarkably, seen only
ownership change since opening in 1937. The landmark marquee neon sign
on the outside and wonderfully maintained plain interior lend a
timeless vibe while the delicious thin crust pizza is
more popular than ever
. It's made with pizza
sauces and dough made fresh every day and features a mouthwatering
three-cheese blend, amazing tomato sauce, and crispy crust. Read the full story
on the Pleasant Cafe
When Pigs Fly Pizzeria, Kittery, Maine
When Pigs Fly is best known for its incredible homemade
breads sold at local grocery stores and farmers markets, but owners Ron
and Andrew Siegel have also put their magic touch on wood-fired pizza.
Ron always loved New York City-style pizza and wanted to create his own
pizza pie masterpieces. This, despite, his unhappiness in the past
working at, and owning restaurants. He bought a few wood-fired pizza
ovens that sat on the front lawn of the restaurant until it was
completed. The rest is history. Read the full story on When Pigs Fly Pizzeria
(After clicking link, scroll halfway down the page to locate the When
Pigs Fly Pizzeria section)
Kindles Wood-Fired Pizzeria, Marlborough, Mass.
Kindles Pizzeria Owner Dave Champeau does not like to
follow the pizza making path most taken. Instead, he deconstructs the
typical processes in hopes of. Also using a wood-fired oven, Champeau
focuses on cooking
the pizza quickly with the right mix of ingredients in the proper
proportions at high temperatures. The results are nothing short of
amazing. Read the full story on Kindles Pizzeria
Have a favorite pizza place in New
England? Send Eric an
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the old-fashioned neighborhood vibe of Oliva's Market in Milford, Mass.
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