GIRARDVILLE — The borough had what could be called a historic moment Wednesday with the doors of Centiole’s Pizza reopening to the delight of many people.
For many, Centiole’s makes the best pizza in the region, and others consider it to be the best on the planet. For a year and a half, the business was closed, but its reopening invoked cheers and tears of joy from the regular patrons.
When it was announced by owner/operator Patti Centiole about a week ago that the renovations were completed and permits approved, customers could not wait to call to place their orders, leading to a sellout this week. The tradition has been it is necessary to place an order well in advance, and in that case nothing has changed with the reopening. Calling a week in advance is not unusual, and many people place standing orders for the pies.
And nothing has changed in how the pizzas are made. The dough is made on premises, the sauce is made from the traditional recipe and the mozzarella is freshly grated as needed. Toppings at an additional costs are extra cheese, pepperoni and mushrooms. Other toppings may be available in the future.
The first pizza went out the door at 5:30 p.m., carried out by Sharon Gower White, Ashland, with a big smile. A Girardville native, she remembered fond memories of the shop.
“We were getting pies here since we were young kids, maybe pre-school or kindergarten,” White said while holding the large pie. “My dad and Patti’s dad were really good friends. My dad actually worked for Mr. Centiole when he was young. It’s just tradition.”
The second customer, Rob Fetterolf, Lavelle, was parked across the street at least 15 minutes before the shop opened. He was later joined by his son, Corey, to get six large and two small pizzas for a family get-together.
“I’m so glad that I called. I can show you on my phone how many times I called,” Fetterolf said. “Her phone was so busy. It took me 100 tries to get through.”
To prove his statement, Fetterolf showed his cellphone with “100” after the shop’s number to show many times he called. He was asked what makes a Centiole pizza special.
“The sauce. It’s just a different pie than what you would get anywhere else,” he said. “You’ll never get a pie like you will at Centiole’s. I am so glad she decided to reopen.”
The customers were thrilled with the reopening, though it was evident that Centiole, a Girardville native who lives above the shop, was enjoying every minute of the first day back.
“It’s officially Day 1,” Centiole said with excitement just minutes before the doors officially opened and the “open” sign was turned in the front window.
Centiole and employees Margaret Cole and Carrie Simmons, both of Girardville, worked nonstop making and baking the pies. Cole and Simmons punched out the dough and added the sauce and cheese, after which Centiole placed the pies in the oven, removed them when baked, cut them and placed them in boxes, tying them with twine.
Two other Girardville residents, Brittanie Luscavage and Abbey Willis, took care of taking payment of the pies, and at the time when there were large orders, helped the customers out to their vehicles.
“We got the word from the codes people last Wednesday that we could open,” Centiole said.
Centiole’s new pizza oven was a big help compared to the older one that had hot spots that only allowed four pies to be made at a time. Six pies can now be baked at a time, and judging from the line of people waiting for their orders within the first 30 minutes, every extra pie made was needed to serve the patrons as quickly as possible.
With the reopening, the hours and days have expanded. The new schedule is Wednesday through Saturday, which adds Wednesday, and instead of starting at 7 p.m., the new opening time is 5:30 p.m. There is no official closing time. The door closes when the last pie is picked up, which in the past has been midnight or a bit beyond.
“We’re opening at 5:30 p.m. to meet the needs of people going home from work at suppertime and it gives us more time to get out more pies and be more accommodating. We’re not closing any earlier. We’ll still be here until midnight-ish like we always were. And we added on an extra day.”
On Tuesday, Centiole showed The Republican-Herald around the new shop with its new pizza oven, tables, counters and sinks in the pizza-making area. The old bar was removed, and the interior was renovated with new bathrooms, seating for patrons waiting for their orders and a bright orange color scheme. A handicap ramp was installed on Main Street side, the electrical systems were modernized, and everything is up to all codes.
“I’m excited,” Centiole said of the reopening.
She answered the telephone several times during the interview, taking orders and answering questions. One order was for three large pies for next week, since this week is sold out.
The roots of the business go back to 1949 with her grandmother, Rose Centiole, working out of her basement on Ogden Street. In 1968, Rose and her son and Patti’s father, Joseph Centiole, bought the current building at 1 E. Main St. at what was Kelly’s Corner. They operated a bar and sold pizza at the site as Centiole’s Cafe until 1972, when the focus became just on pizza. Joseph Centiole died in 2004, and the shop was closed for six months after, but was reopened by Patti Centiole. The shop, which was operated from a kitchen in the back of the building, closed on June 20, 2015, due to family matters, including the death of Patti’s mother, Marietta Centiole.
Even with the modernizations and aesthetic enhancements, there are reminders of the family heritage, one being the door from her grandmother’s pizza oven. Her father’s pizza oven that remains in the original kitchen was being used until 2015.
“My grandmother’s oven door is on the wall, and there was Dad’s oven, and now I have my oven. Three generations,” Centiole said.
Pizzas are only for takeout, so there’s no restaurant seating.
“Everything is takeout. That’s what we’ve done. We had seating in the ’70s, but then my dad stopped it,” Centiole said.
Centiole is gratified for the attention she has received for the reopening, along with the return of the regulars.
“Everybody came back. All our standing orders want to come back. I just think it’s phenomenal,” she said. “I’m actually astounded at the loyalty. ”
The prices have changed a little, with small pies at $12 and large pies at $16, which is about 50 cents per pie higher than in 2015.
“I want to remain competitive, and I priced out everything,” Centiole said.
When asked what makes a Centiole pizza so special to so many people, she said, “I’ve asked myself that same question, but I think it’s the tradition and being around so long. When you come in, you see the same people all the time. That really knocks it home. People are comfortable. It’s not the looks of the place. It’s comfort, consistency, and we always say it’s made with love. People like coming here and we have a good time.”
Longtime friend Charles Marquardt, who is the Girardville Borough Council president, agreed with Centiole on why people come back.
“It’s tradition. I wouldn’t say it any other way. Nothing has changed,” Marquardt said. “I’ll put it this way: It’s worth the wait.”
Marquardt said to Centiole, “You have a lot of pizzas to make.”
“I do. More than I have ever made in my entire life,” Centiole said. “It’s exciting.”
Stopping in on Tuesday morning was Girardville Fire Chief Frank Zangari, who worked for Centiole’s when he was a teen.
“This is where I started at 14, delivering pizzas,” Zangari said. “When I started a small pie was 75 cents and a large pie was 95 cents. You’d get a nickel tip if they gave you a dollar. I worked here from 1970 to 1974.”
To place an order, call 570-276-6368.