When it comes to pizza, House of Pizza in Hammond has made it their family’s business for six decades to serve the freshest and tastiest pizza in the region. Manager Danny Zunica says that House of Pizza began when his grandfather founded the business in the same location they have today. “My grandpa, Dante Zunica, opened the business in 1954. We are still in the original building and we’ve never moved. The building was originally six different stores and he slowly bought the whole building so we were rather small to begin with—a couple of tables in the front and an oven in the back. Today we have a full bar with a lounge, a family dining area, a room for parties, and the menu has expanded as well,” he says.
Although the business has grown over the years, and menu offerings have expanded to include five different sized pizzas and 20 different toppings to choose from, Italian dinners, ribs, broasted chicken, sandwiches, salads, appetizers, and a substantial selection of beers on tap, what hasn’t changed is the dedication to quality food and a connection to the customer. Zunica says, “The business is still run by my family. My grandma Nancy still comes in twice a week, my mom and I run the business, and my cousin works here. This means we have a better relationship with our customers. We get to meet people and this is our life—it’s what we care about and what we put our heart and all our hard work into. We want to do the best possible job we can so our customers have the best possible experience.”
The food at House of Pizza speaks for itself. “All of our food is made fresh in-house. Customers love the homemade cheesecake which was my great grandma’s recipe, but what we are really known for is our thin-crust pizza. We make our own dough and our own sauce and the sausage was my grandma’s recipe. Another thing that really sets our pizza apart too is that we use the same oven we’ve owned since 1975 and that really affects how the pizza cooks. Many of our older customers or even those in their 30s and 40s who came as a kid, come in and say it’s the same great pizza and a lot of that has to do with how the pizza cooks in our oven,” says Zunica.