A Slice of New York: Homecoming for Anthony's Pizzeria

Anthony's Pizzeria is returning to Greencastle, once the former Green Apple Frogurt location at 306 E. Washingston St. is outfitted to serve the made-frome-scratch Italian fare Anthony's has been serving out of Groveland since 2007. (Photo by KYLE HOLLINGER)

A slice of New York is about to be served in Greencastle. Hand-tossed pizzas, subs, calzones and fresh pastas are the foundation of Anthony's Pizzeria set to open in February.

"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.

His dream is about to become a reality.

Brent Doty welds and grinds in preparation for the opening of Anthony's Pizzeria. (Photo by BROCK TURNER)

Set to occupy the old Green Apple Frogurt location at 306 E. Washington St., Anthony's is no stranger to Greencastle. In 2005 its first location opened in the city, but eventually moved to Groveland.

After several years of success, Anthony's is 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."

The pizzeria is set to open the first week of February.

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. He added everything from his dough to the Italian salad dressing is made from scratch.

"I grew up working in Italian restaurants since 1978. I've used a little bit of this and a little bit of that," Burney said.

According to Burney his sauce is 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.

"A lot of people don't hand toss their pizza," Derrick 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 the pizzas are 22 inches. Each slice is the equivalent of a full personal pan.

He is excited about seeing the DePauw University and local communities come together to enjoy great food.

"I am not trying to be a one-sided place. I would be silly not to welcome DePauw kids with open arms, but I'm also not going to be complacent of where I am at."

He said his ultimate goal is to have a few additional locations, and possibly even franchise locations, but for now Ward's focus is local.

"The exciting part is to see people smile, eat good food, and have a place to hang out," he said.

Burney is excited about going back to Greencastle.

"If we learn as we go and as we grow, we're going to rock and roll," he said.