Brick House Pizzeria

Brick House Pizzeria is family owned and operated; which opened in mid October 2008. The idea of pizza originally was developed by Guy Armstrong, who is our head pizza chef. Armstrong has lived in the northeast neighborhood for many years, and combined with his ability to make a really great pizza and his knowing that this area was lacking a true pizzeria. The pizzeria came about in the summer of 2008. At the time, we owned D’s Bar, now owned by my son, Dennis Martin. Our side by side businesses have implemented each other very well.

Our dough is hand made and hand tossed, then baked in our wood burning brick oven. Our dough recipe came about when we had a “Dough Tasting Party” with 60 people and five dough recipes. They helped us narrow down one pizza dough recipe. Our red sauce is made with fresh tomatoes seasoned with extra virgin olive oil, garlic, and herbs. In addition, we also have a homemade creamy garlic white sauce. We use a five-cheese blend with only the highest of quality shredded cheeses. All of our toppings are purchased locally. For example, I hand pick fresh salad fixings and vegetables at a local produce market. The pepperoni and salami are purchased from our local meat market; which is hand sliced at the pizzeria. Our meats have no additives or preservatives.

Currently, we are working to perfect a gluten-free pizza crust. Our basic 14 inch cheese pizza is only $12.00. Also, I serve fresh home made pasta dishes, macaroni and cheese, meatball and Italian sausage sandwiches, salad, and soups. We did not forget the desserts! The desserts include: ice cream sundae bar with fresh fruit and cookie toppings. All food items are prepared with love in our kitchen!

Now, we are serving lunch from 11 a.m. to 2 p.m., Monday through Friday. The lunch menu offers pizza/salad bar, daily specials, soup, salad, and pizza by the slice. Our restaurant special features: banquet dining room, catering, children’s play area, full bar, sponsoring little league teams, and making donations to the community. In addition, the pizzeria is family ran by my husband, Paul Ryan, Dennis Martin, and Natalie Vertin.

**Special Note: I would love to acknowledge family, friends, and neighbors who have been so supportive. Thank you!