If the number of years a pizza place has been around is any indication of how good the pizza is…Zois Pizza in Seymour has been getting it very right since 1970!
Fifty-six years, generations of loyal customers, and 500+ pizzas flying out the door on a Friday night – we had to stop by to get a taste of what makes it so special (and got some hands on experience making our own pizza).
Come on in, we’ll show you around!
Zois (rhymes with Rolls-Royce) Pizza
You may have driven past Zois Pizza (it’s hard to miss, sitting right in front of you as you cross the bridge onto Main Street in Seymour), but have you stopped in? We recently paid a visit and, naturally, couldn’t resist asking if we could get behind the counter and make a pizza of our own. Owner Jim Tzepos and his wife Michelle were kind enough to humor us, and let’s just say we have a newfound appreciation for what goes into making a really good pie!
Keeping it in the family (and keeping the pizza coming!)
Jim’s father, Zois Tzepos, opened the restaurant in 1970. Jim grew up working there, and now all three of his and Michelle’s kids have worked there over the years, too! His parents still stop by for visits, making this very much a family affair.
Jim has carried on his dad’s philosophy: keep the menu simple and do it WELL.
Zois is serving up the kind of family-run goodness that keeps people coming back, year after year. Customers love the generous portions, reasonable prices, welcoming atmosphere, and easy online ordering (bonus points for loyalty rewards!).
But have you ever had Greek-style pizza?!
This isn’t your average pie. Zois specializes in Greek-style pizza, which means the dough is proofed and baked in a shallow, generously oiled metal pan. The result? A golden, slightly crispy bottom with a light, airy, almost focaccia-like interior. And that crust? We actually wanted to eat every last bit (and we don’t always say that!).
Jim is the only one who makes the dough and sauce. Consistency is his secret sauce!
We came, we saw, we made our own!
To fully appreciate our pie, we felt it was important to understand all the steps that go into making that delicious circle of goodness…
So, we rolled up our sleeves and gave it our best shot!
Michelle showed us how to assemble a take out box – and about 5 minutes later, we had our boxes folded. Now to shave 4 minutes 50 seconds off our time.
Dough you want to see how it’s made?
Weigh it, roll it, flatten it, press it (into your pan) sauce it, top it, bake it!
Pizza and then some!
Beyond those drool-worthy pies, you’ll find delicious salads, grinders, calzones, and specialty desserts (hello, cannoli, cheesecake and gelato!). There’s also something for everyone with gluten-free, vegetarian, and vegan pizza options.
Not pictured – us devouring the pizzas we made
Sorry, after all that hard work, and the smellllll – let’s just say we eat pizza faster than we fold pizza boxes!
And here’s a little extra reason to make Wednesday your Zois night: $10 bottles of wine! 🍷
Now, who’s hungry? Because we’re ready for round two and we have our eye on their specialty pizza, The Mad Markos (cheese pizza with BBQ chicken, pineapple, and bacon)! Yes, pineapple belongs on pizza – come at us! 😆
Zois Pizza – 48 Main Street, Seymour, CT 06483