Though Pizza Factory's signature pie is a six-topping behemoth, it's no match for their All Meat pizza. This specialty creation, whether built upon thin or thick crust, supports a protein-heavy mountain of pepperoni, bacon, ham, canadian bacon, italian sausage, seasoned beef, salami, and linguiça. Of course, there are also simpler pies, including the tomato and basil or the artichoke and garlic. In true pizzeria fashion, Pizza Factory also serves hot and cold subs, calzones, and spaghetti entangled with meatballs, alfredo chicken, or more spaghetti. Those looking for something lighter can opt for one of the salads, such as a greek salad with feta, olives, and cucumbers.
So successful were the three original Lamppost Pizza establishments that the eatery has grown to 37 locations since its inception in 1976. Friendliness and fun unite with the pizzeria's penchant for sports to make visits memorable. But as nice as big-screen TVs can be, the real magnetism of this haven for sauce and cheese lays in the pies spun in the kitchen. Beer and wine complement the menu, which also includes calzones, pastas, sandwiches, and grill fare such as burgers.
Like the Taj Mahal, Dean?s Pizza was created as a gesture of love. Three Decades ago, Dean And Betty Reeser opened their labor of love to make Dean's Original Take & Bake Pizza. Today, the chefs at Dean?s Pizza continue this legacy, sprinkling made-from-scratch, hand-tossed pies with savory toppings and handing them over to customers to cook at home. In 2006, Dean?s Pizza added ovens to precook and deliver signature pies, which include creations such as the avocado club with chicken, crumbled bacon, and white sauce. Patrons can choose from two styles of crust: Dean's original hand-tossed variety or Betty's golden pan-style crust with a hint of butter?before picking up pizzas and sandwiches at a drive-thru window or via basic telekinesis.