Secret to Wedgewood's success is in the dough

BOARDMAN

Jim Hardie of Poland first tasted Boardman Wedgewood’s pizza in 1995 at the shop’s grand opening.

Since then, Hardie has been a loyal customer at the South Avenue store, saying he doesn’t orders pies from anywhere else.

“The pizza is the best,” he said, adding that his favorite is the white pizza with broccoli and cheese.

He’s on a first-name basis with store owner Anthony Pellegrini.

Pellegrini, who celebrated his store’s 20th anniversary this month, says that kind of relationship with customers is key to his success.

“We take pride in what we do here, and we treat our customers the right way,” he said. “As long as the customers leave and we give them a good product, I feel good about what we do here.”

Another key ingredient? The dough.

“Our dough, and our sauce. They’re made fresh every day. I’m here at 6:30 a.m. every day starting the dough."

Read more about this popular place in Friday's Vindicator or on Vindy.com.