Local “mom and pop” pizza places are community treasures: unique to their hometowns and dedicated to sharing lots of love from their pizza ovens.
Homemade “secret recipe” sauces and crusts, and toppings ranging from traditional to a bit unusual, nourish hungry patrons after football games, on date nights, on too-busy-to-cook weeknights, and whenever “the hungries” hit. Here are a few family-owned pizzerias throughout the state with their own takes on everyone’s favorite comfort food.
1800 E. Market St., Logansport
This fifth-generation, family-owned business — currently run by Gina Dingo Curl — opened in 1960. The recipe for these hand-tossed pizzas hasn’t changed in 50 years. The cheese is ground by hand, the sauce is handmade from a secret family recipe and the dough is hand-rolled every night.
Burns Family Pizza
806 15th St. SE, Demotte
Just a year-and-a-half after opening (during a pandemic to boot!), Burns Family Pizza has already gained a loyal following. Locals rave about the pizza and Italian Beef sandwiches — and, just as importantly, the friendly service. Owners Teddy and Selena Burns offer a discount for those who pay in cash.
405 E. Kirkwood Ave., Bloomington
Back in 1953, when it was simply called The Pizzaria, this landmark restaurant introduced “pizza pies” to Bloomington and to current co-owner Larry Webb. Webb was immediately hooked. Thirty years later, he bought the restaurant that he now runs with wife Sharon, son David, and grandson Crosby. Café Pizzaria was voted one of the top 100 pizza restaurants in the country by Popular Plates magazine.
520 Broadway, Chesterton
Voted “Best Pizza in Porter County” in the area’s pizza wars in 2015, Duneland Pizza offers more than 25 toppings and five types of crust. Open since 1972, Chesterton’s oldest family-owned and family-operated pizzeria is run by Craig Berg with help from his daughter and grandson. Duneland Pizza is open Fridays through Sundays.
220 Main St., Shoals
Fay Jackson started serving “Faytastic Pizza” in 1994. The restaurant’s eclectic menu includes pizza in six sizes in either thin crust, deep dish or stuffed crust. There are also nine versions of bread sticks with six choices of dipping sauces. Plus, in an unusual spin for a pizza place, Faytastic Pizza serves Mexican food, too!
405 E. Wayne St., Kendallville
Original owner Jim Wiggington opened Jim’s Pizza in 1962. Now owned by Mark and Wendy Grubb, Kendallville’s first pizzeria still uses Wiggington’s crust and sauce recipes. Jim’s is open for dinner Thursdays through Sundays for take-out only (no dine in or delivery). Frozen pizzas are available so you can have hot-from-the-oven pizza at home.
Mazerella’s Upper Crust Pizza and Pasta
949 S. Indiana Ave., Sellersburg
Craig Padgett has owned and operated Mazerrella’s Pizza for over 20 years. The restaurant’s 15 topping pizza, the Big Z, is guaranteed to satisfy the biggest appetites. Pizza is available on Mazerella’s Specialtez menu as well as on the lunch buffet. Build your own pizza by choosing from over 20 toppings and seven sauces.
824 N. Lake Shore Drive, Culver
Papa’s truly is a family affair. Started by Jim McCormack in 1976, it is now operated by his son, Brian; Brian’s wife, Carla; Carla’s sons, Jason Newman and Matt Newman; and Matt’s wife, Catie. The menu goes far beyond pizza so there’s something for everyone. Papa’s take-and-bake pizzas allow you to enjoy fresh-from-the-oven Italian pies at home.
5 S. Broadway St., North Salem
Visit tiny North Salem in Hendricks County for New York or Sicilian-style pizza made by Damiano Perillo, who came from Sicily to Indiana in the late 1990s. Owned by Perillo and wife Meredith since 2011, this pizzeria is housed in a former doctor’s office built in the 1890s. Pizza is available as 18-inch pies or in large slices. The buttery garlic rolls are not to be missed.
Pizza Subs & BBQ
519 Washington St., St. Joe
St. Joe is the home of the annual Pickle Festival. So, if you’d like to try a Pickle Town Pizza, Pizza Subs & BBQ is THE place to go! Owners Steve and Christine Weirauch opened their pizza shop in 2013 and say their number one goal is having their customers leave the restaurant with smiles on their faces.
Tomato Pie Pizza Joint
100 W. Union St., Paragon
Owner Kim Raia ages her pizza dough 48 hours for maximum flavor. The pizza is baked in a deck oven and is served by the pie or by the slice. The hand twisted breadsticks get rave reviews.
1038 Lafayette Ave., Columbus
ZwanzigZ Pizza started as a one-room pizza shop in Columbus, Indiana, back in 2002. Owned by Kurt and Lisa Zwanzig, it is now a 6,000 square foot pizzeria and brewery with over 10 specialty pizzas including the 14-topping Ultimate Pizza (the 18-inch version can weigh more than five pounds) and the unique Lasagna Pizza topped with ricotta, mozzarella, provolone and white cheddar cheeses.