Not much has changed at Hubby’s Pizza in 38 years. And that’s what people like about it.
The same pizza dough recipe, still with no sugars or oil, is baked into a crispy-thin crust. It is topped with red sauce made from scratch and a special sausage mix made in the kitchen.
“We use top-of-the-line ingredients,” said Monty Gilbert, who bought the pizzeria from his late father, after growing up working at the business.
Customers order at the counter, like they always have, and their pizzas are cooked in the same ovens. They sit on the same long pine tables that Gilbert’s father had made in LaPine, Ore., when he opened the place.
Since shortly after Hubby’s Pizza opened, a 6-foot knife has hung over the window that allows customers to watch the cooks make their pizzas.
“Home of the Giant Pizza Knife 55 lbs. 73 inches” says the message burned into the stained pine slab underneath.
Even the staff changes little. Val has been staffing the counter for more than 18 years, and Alex has been the cook manager for more than 11 years.
The result has been a steady customer base. Pizza fads may come and go, but customers can depend on a top quality and classic pizza at Hubby’s.
Customers come for the one-person pee wee pizza at lunch and the full-size eat-in or take-out pizzas any time of day. The menu also includes sandwiches, soup in season and a salad bar.
Hubby’s has 50 to 70 parties a month, often with 20 to 35 people in a group celebrating birthdays or sporting events, with children burning off energy in the enclosed outdoor playground. Year after year, customers make annual bookings.
“We wouldn’t be here if it wasn’t for great customers,” Gilbert said. “We’ve been very blessed.”