Anthony's employee tops a pizza with pepperoni before
placing it in the oven behind him.
SAM CARAVANA/THE DEPAUW
Greencastle is serving up a slice of New York. Anthony’s Pizzeria’s foundation is hand-tossed pizzas, calzones and fresh pastas.
“It has been my dream to get into the restaurant business for the last 10 years,” said Derrick Ward, one of the owners and managers of Anthony’s in Greencastle.
His dream has become a reality. After opening last week, they have seen an influx of DePauw students and Greencastle residents.
Anthony’s occupies the old Green Apple Frogurt location at 306 E. Washington St. The pizzeria is no stranger to Greencastle, in 2005, its first location opened in the city, but eventually moved to Groveland, Ind.
After several years of success they’re moving back to where it all started.
“I really loved the concept, and I knew I wanted to get back to Greencastle,” Ward said. “It’s my hometown and basically I’ve been here my whole life.”
His hometown is embracing him and his pizza.
“We’re running through dough twice as much as we thought we would. Business has been good and solid and steady,” Ward said. “We’ve gotten a lot of good reception. DePauw students are really happy with it.”
SAM CARAVANA / THE DEPAUW
Students echoed similar sentiments.
“I thought the food was really good,” said first-year, Grant Sellers. “Their calzones are perfect.”
Several students agree with Sellers, and think the food is excellent.
“I had a cheese pizza and garlic bread roll,” said sophomore Sheinnera Gerongay. “It was great.”
Ward said his wife Mindy and founder Anthony Burney specialize in Anthony’s unique recipes and personal touch.
“We make everything from scratch,” Burney said every product in the store, from his dough to the Italian dressing is made from scratch in house.
“I grew up working in Italian restaurants,” he said. “I’ve used a little bit of this, and a little bit of that.”
According to Burney, his famous sauce is slow-cooked for 10 hours and is made entirely from scratch out of sautéed vegetables and fresh tomatoes. However, Anthony’s attention to detail doesn’t end with the sauce.
SAM CARAVANA/THE DEPAUW
“A lot of people don’t hand toss their pizza,” Ward said. “When we say ‘hand toss’ literally we throw it in the air and stretch it out. You eat with your eyes first, so being visual sells the product.”
On the counter, Ward said each pizza is 22 inches. Every slice is the equivalent of a full personal pan.
He is excited about seeing the DePauw and local community come together and enjoy great food.
“I am not trying to be a one-sided place,” Ward said before he opened. “I would be silly to not welcome DePauw kids with open arms, but I’m also not going to be complacent to where I am at.”
He plans to continue bridging the gap between DePauw and Greencastle.
Ward said he “has a couple more things up his sleeve, that DePauw and Greencastle students are going to like.” On Wednesday he plans to unveil something he thinks both DePauw and Greencastle students will be thrilled about.
In addition to bridging the gap, Ward has a couple more things keeping him busy.
“We’re trying to get the TigerCard right now,” he said. “I really want to get that.”
Ward said he also looks forward to delivering by the end of next week, and possibly extending his hours on Friday and Saturday evenings.
For now, his focus is on the people.
“The exciting part is to see people smile, eat good food and have a place to hang out,” he said.