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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.
Dedham House of Pizza
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.
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Ground meat rolled into small spheres, prepared with bread crumbs, minced onion, eggs, butter, and seasoning.
Dedham House of Pizza Reviews
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.
Mr. 80 Percent
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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 was first launched by my grandfather’s sister’s husband. It was his dream to own a restaurant. My father, when he immigrated to the United States, came to work here at the Dedham House of Pizza.
Syrian bread, house (greek), feta cheese, lettuce, tomatoes, onions, olives, cucumber, and red cabbage. Ranch dressing, pizza cheese, grill chicken and bacon. Even when I was growing up in the ‘90s and early 2000s, it was definitely not a topping. Everybody loves Buffalo chicken. Another one of our favorites that people are purchasing is a chicken ranchero. It’s ranch-based with grilled chicken and bacon.
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But, although we do use them, we do pride ourselves on the majority of our deliveries being handled professionally by our drivers. We’ve implemented customer self-ordering kiosks in the store, and we are definitely the first pizzeria in Dedham to have done that. So, we tried to pave the way through new innovation and definitely want to be leaders in the pizza business in this area, as well as in the community. Getting around town making deliveries — 60 percent of our business is delivery and takeout.
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Boston Globe Today
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.
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.
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.
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