Zelmas

Information may not be reliable

Welcome to Zelma's. I started making pizzas in 1959. We made our dough fresh daily and whipped up batches of pizza sauce from full red tomatoes with my own mixture of special spices and seasonings. I used a heavy stone deck oven to make sure that all our pizzas have a great crisp crust. That is still the way it is done today in contrast to the national pizza chains that have their frozen doughs and precooked sausage shipped into their stores. We are as dedicated to quality now as we were then.

Our dine-in and carry-out are open everyday from 11A.M. until 10 P.M.