If you lived in Central Massachusetts around 2012, you probably remember the smell. It was that specific, charred-oak aroma that drifted across Westboro Road. Anzio’s Brick Oven Pizza Grafton MA wasn't just another sub shop throwing frozen dough into a deck oven. It was an anomaly.
Todd Harrington brought something weirdly specific to a small town: the "Neo-Neapolitan" style. Most of us just called it "that really good pizza with the black bubbles on the crust." Honestly, the space was tiny. You basically had to fight for one of the few tables, or you just waited by the door, watching the flames in that massive Italian oven.
The Grafton Roots
The story starts with Todd growing up on New Haven pizza. If you know, you know. Sally’s, Pepe’s, Modern—that thin, charred, almost-burnt-but-not-quite crust is a religion in Connecticut. Instead of driving two hours south every time he had a craving, he decided to build the altar himself in North Grafton.
It was 2012. The location was 135 Westboro Road.
For seven years, that little spot was the go-to for anyone who realized that "regular" pizza was missing something. They used San Marzano tomatoes and buffalo mozzarella long before every grocery store carried them. They weren't trying to be fancy for the sake of it; they just wanted the pizza to taste like it did in Italy (or at least New Haven).
Why Everyone Talked About the Oven
The oven was the heart of the operation. We’re talking 700 degrees. At that temperature, a pizza doesn't "bake"—it basically flash-sears. It's why the crust stayed airy and light but had that distinct "chew" that makes your jaw work a little.
Most people don't realize that the "brick" in brick oven isn't just for looks. It holds thermal mass. When that dough hits the stone, the moisture evaporates instantly. That’s how you get the "leopard spotting"—those tiny charred dots—without the whole pizza turning into a cracker.
The Menu That Surprised People
You didn't just go for the Margherita, though that was arguably the best thing on the menu. People obsessed over the Vesuvius. It had that buffalo ricotta and pepperoni, but the kicker was the Mike’s Hot Honey. Before hot honey was on every menu in America, Anzio’s was drizzling it on spicy pies in Grafton.
- The Coccoli: This was the secret weapon. Deep-fried pizza dough nuggets served with Prosciutto di Parma and buffalo mozzarella. You’d tear one open, stuff the ham inside, and basically make a tiny, salty, greasy sandwich.
- Chicken Parm: They took this way too seriously. Most places pre-bread their chicken. Todd’s crew pounded it out to order. You could hear the mallet hitting the counter from the dining room.
- Meatballs: A blend of beef, pork, and veal. They were moist because they didn't overwork the meat.
The Big Move
By 2019, the Grafton location was basically bursting at the seams. You couldn't fit the demand into that footprint anymore. In October 2019, Anzio’s made the jump to Northborough Crossing.
It was a bittersweet moment for Grafton locals. Sure, the new spot in Northborough tripled the seating and added a full bar, but there was something about that original "cramped" energy on Route 30 that felt like a local secret. Now, the Northborough location is a massive success, complete with a patio and a fire pit, but the soul of the business was forged in that small Grafton kitchen.
What You Should Know Now
If you’re looking for the original Anzio’s Brick Oven Pizza Grafton MA location today, you’ll find that the business has fully transitioned to its Northborough home at 10010 Shops Way. They also run a food truck fleet, which is basically a mobile version of that original Grafton spirit.
Prices have naturally shifted over the years. A small cheese starts around $18 now, with specialty pies like the "Napoleon" (bacon, sausage, meatball, veggies) hitting closer to $30 for a large. It’s not "cheap" pizza, but it was never meant to be. It’s labor-intensive food.
Next Steps for the Pizza Obsessed:
If you want to recreate the Anzio's experience, head to their Northborough location on a Tuesday for the "Two for Tuesday" three-course deal. It’s the best way to try the meatballs, a specialty pie, and their gelato without breaking the bank. If you're hosting an event, ask about the food truck—it’s the only way to get that 700-degree brick oven experience delivered to your driveway.