I don’t know why any month is better than another for pizza but for whatever the reason, October is National Pizza Month. My bet it’s a marketing tool. You create the hype and customers will react. I don’t need the hype. I react to pizza all on my own, especially if it’s from a certain little restaurant which has been situated alongside a certain lane for what seems forever. Although the place has changed hands a few times-that’s about all that’s changed.

The exterior looks as it did when my friends and I would hang-out there. Thursday night in the summertime meant band night and lots of dancing. Although the floor slanted to one side it didn’t matter. We still twisted and did the mashed potato and stroll until the band packed up and headed home, only to return the next week. Besides the music and fun, this old place with that creaky floor and crowded aisles when we were all flailing about served the absolute very best pizza ever. To this day, it remains a must stop for those coming back home to visit and the place to check out for those new to the area.

I have no clue what their secret pizza recipe is or even if there is one. I don’t know if there are tricks in the preparation of the crust and/or ingredients. The one thing I do know for certain is that what takes place in that old kitchen smelling of olive oil and garlic remains the same as when I was growing up. The cardboard boxes that hold the pizza for pick-up have the same look. Though employees have come and gone, it’s as if they all went to the same school of great customer service. Add all this up and you have what most would say is a feel-good, taste-good tradition.

Bottom line, it doesn’t matter how they do it. What’s more important is that they keep on doing it for despite their dedication the fact is it’s harder for these types of places to survive nowadays. Pizza has transformed into a huge money-making machine. Glitzy brand-name franchises with gimmicks and competitive price-points are setting up locations in areas where once the little moms and pops were the only game in town.  Varieties are endless as are the toppings. Tack on breadsticks or wings or salad; order through a website. So many changes to what was once so simple-a great tasting pizza served in a welcoming environment.

Of all the pizza-serving places I’ve been to when travelling over the years, none can compare to the pizza in that small place sitting on the lane. Maybe it’s the atmosphere; maybe it’s those familiar aromas and the gathering of friends. And maybe it’s the tried and true and never-wavering recipe minus gimmicks and glitz. In honor of National Pizza Month I salute the mom and pop pizza parlors and restaurants. You don’t see them on the tube tooting their horn. They’re in their kitchens preparing the dough; slicing and dicing to serve their pizza once again.

If you’re making your own pizza here are a few suggestions to some healthy variations. Use sliced plum tomatoes instead of the store bought sauce. Use grilled chicken instead of pepperoni. Keep in mind that low-fat cheese melts better than the fat-free kind. Try whole wheat pizza dough; make an all-green pizza; a garden pizza using zucchini, yellow squash, carrots and eggplant. Black beans are a plus. Use your imagination! It’s National Pizza Month!