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Foodie Friday: Zois Pizza

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SEYMOUR -- There's pizza and then there's Zois Pizza.

The Seymour staple is arguably the best in the valley, going on 46 years.

"I grew up here," said Jim Tzepos. "I'm 47 years old and I've been working here since I was 12."

Tzepos, a second generation owner and son of a Greek immigrant, uses the same main ingredient as his father Zois did, and that speaks to consistency.

"Zois Pizza is nostalgic to the customers and people feel like they are at home when they walk through the door," said Tzepos. "They like the consistency of what they are going to eat today is the same as what they ate 40-something years ago."

It starts with the perfect dough, made from scratch. The Greek way of letting it rise twice gives it a thick, but soft, crust, which is a Zois signature. Add homemade sauce with just the right amount of spices, a special blend of cheeses and just about any topping you can think of, and that is what separates Zois from the rest.

The first pizza went out the door in 1970 and according to Tzepos, more than 3 million have been made since, with the same recipe his father used.

"Seeing the customers come in all the time, customers from 40 years ago or the customer from four days ago, it's great to see people come in and eat pizza," Tzepos said with smile.

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