HOME > Chowhound > Greater Boston Area >
What's your latest food quest? Share your adventure
TELL US

Theo's Pizza Weston

c
catspercapita Jul 9, 2008 06:57 PM

Does anyone know about this place? I was just driving through Weston center, saw it and was wondering about it. Thanks

  1. j
    JenniferWeston79 Nov 24, 2008 11:25 AM

    Theo's in weston is the definition of standard middle-of-the road Greek pizza/subs/salads. highly not recommended.

    1 Reply
    1. re: JenniferWeston79
      pondrat Nov 25, 2008 10:39 AM

      So where's your current favorite pizza in the Weston area without a trip into Waltham center ?

    2. p
      pat1 Jul 31, 2008 09:54 PM

      AHan - No relation to Theo's in Natick.
      Northstar - Yes, The man who set up Theo's in Somerville and Belmont is the same one who built this place in Weston. You're right in that all his places are very solid.
      Catspercapita - Stop in next time youre driving through, the food is excellent for a pizzeria. The pizza is great (slices served all day), grilled chicken and grilled steak tips caesar roll ups are excellent, and everything else ive ever had there has been great. I think much of Weston probably feels the same as i've seen lines out the door sometimes. My friends always recommend the Angusburger, they say its huge and delicious, but i haven't gotten around to trying it yet. The inside of the store is beautiful for a pizzeria as well.

      9 Replies
      1. re: pat1
        p
        pollystyrene Jul 31, 2008 11:01 PM

        What type of pizza is this? NY style? "Greek?" Round or square? Thick, thin or medium crust?

        1. re: pollystyrene
          pondrat Aug 1, 2008 05:28 AM

          Round medium crust pizza with a homemade sauce, higher quality cheese and just enough of the good grease that you don't need to dab with a napkin. This is a very solid pizza especially if eaten immediately. My kids also consider this the top choice in the area for chicken Caesar salad wraps.

          1. re: pollystyrene
            Harp00n Aug 3, 2008 09:46 PM

            ....and the answer to your first question is yes, it's Greek Style.

            Harp

            1. re: Harp00n
              p
              pollystyrene Aug 4, 2008 12:43 AM

              Thanks guys. Greek, eh? Harumph. The name Theo's should have clued me in. I was hoping for a decent NY style pie nearby. Maybe one day....

              1. re: pollystyrene
                pondrat Aug 4, 2008 05:58 AM

                Having grown up in Jersey and worked in NYC for years, I've yet to determine exactly what a "New York style pizza" really is (other than a neon sign touting the style on hundreds of pizza joints).

                How would you characterize it and maybe I can point you in the right direction in Metro West.

                1. re: pondrat
                  Harp00n Aug 4, 2008 06:11 PM

                  Here's a quick synopsis from Wikipedia but it doesn't mention that a lot of Greek pizzeria's (an oxymoron, in my mind) rather than using 100% mozzarella mix it with cheddar cheese.

                  http://www.en.wikipedia.org/wiki/Gree...

                  Harp

                  1. re: Harp00n
                    pondrat Aug 4, 2008 06:52 PM

                    The "in the pan" part I get as a technique...although it's used by many Italian establishments as well.

                    The definition of "New York style pizza" is about as flexible as you'd like it to be. Essentially a big pizza with thin crust (not to be confused with thin crispy crust) sold as a whole pie or by the slice. Making it in NYC scores extra authenticity points but doesn't necessarily differentiate it.

                    http://en.wikipedia.org/wiki/New_york...

                    1. re: pondrat
                      p
                      pollystyrene Aug 4, 2008 09:46 PM

                      The only way I can describe it is to give examples, the best being the NE location of Pizzeria Regina. Santarpio's and Sal's make this type also. It's round, with thin, crisp crust, only mozzarella cheese, and it usually has some of those nice big brown bubbles. I've never seen those on a "Greek," Neapolitan, deep dish, or other pizza.

                      1. re: pollystyrene
                        Harp00n Aug 4, 2008 11:04 PM

                        And the only way you can produce that style of pizza is to get them out of those damn pans where the crusts sits in and soaks-up greasy oil. To get that nice char on the bottom and spring (bubbles) in the dough you must cook with high heat (up to 900 degrees) and with the pie in direct contact with the oven. Whether the heat source is coal, wood or gas is less important than the unifornity and intensity of the oven.

                        Harp

        2. a
          AHan Jul 10, 2008 11:16 AM

          If it's related to Theo's Pizza just down the road in Natick, then it's pretty standard middle-of-the road Greek pizza/subs/salads.

          1. n
            Northstar22 Jul 10, 2008 08:32 AM

            Are they tied in with Theo's in Somerville and Belmont? If so a pretty solid place. Although, never been.

            Show Hidden Posts