A Glimpse into the World of Detroit Style Pizza with Aaron at The Edge Thick Square Pizza
Today, we take an immersive journey into the world of Detroit-style pizza, guided by Aaron, the owner of The Edge Thick Square Pizza. Situated in a historic building in Plymouth, Massachusetts, this pizzeria uniquely operates with a minimalistic approach, doing 120 to 150 pizzas daily with just one man at the helm.
Located at the corner of North Street and Main Street, The Edge stands out as one of the only places in the vicinity offering authentic Detroit-style pizza south of Boston. Aaron shares his passion for the pizza style, highlighting its perfect balance of versatility, flavor, and transportability — qualities that allow it to be enjoyable whether served hot, at room temperature, or even cold.
Aaron's choice to keep the pizzeria open just four days a week stems from his desire to maintain high quality over quantity, ensuring that he can oversee every aspect of production while simultaneously enjoying a good work-life balance.
Operating largely as a one-man show, Aaron manages everything from pizza preparation to order fulfillment. He does receive occasional assistance from his son and a friend during busy times, which allows him to streamline operations without compromising the quality of his product. This model has numerous benefits — primarily, it simplifies the bookkeeping process by keeping employee counts low and boosts profit margins, as Aaron can focus on high-quality ingredients.
When discussing his motivations behind operating solo, Aaron mentions that it grants him greater control over the menu and inventory. He emphasizes quality over expansion, stating, “This is just my baby. I’m not looking to grow multiple locations.”
Aaron’s establishment pays homage to history, as it resides in a building constructed in 1724, a notable structure during the American Revolution. He links the history of the building to his craft, suggesting that perhaps the founding figures would appreciate the delicious Detroit-style pizza being made there today.
One of the most heartwarming stories Aaron shares is about an Italian grandmother who entered the pizzeria, skeptical about the pizza offered. After tasting it, she stood up, embraced him, and declared it the best pizza she had ever tried. It’s moments like these that reinforce Aaron’s commitment to crafting a quality product that resonates with both locals and tourists alike.
Observing Aaron at work reveals a highly efficient operation. He showcases the prepping methods he utilizes for the Detroit-style pizza, which involves par-baking the dough first and then letting it rest overnight. This practice not only enhances the texture of the crust but also allows for expedited cooking once orders come in. The ingenious incorporation of both preparation techniques and product sourcing enables Aaron to maintain a lean operation without sacrificing quality.
Aaron prides himself on sustainability, as the pizzeria uses compostable and biodegradable products — from pizza boxes to utensils — ensuring minimal waste while being eco-conscious.
With a vision to keep his pizzeria small and sustainable, Aaron emphasizes the value of community interaction. The customer base consists of a healthy mix of locals and tourists, especially during the busy summer season. His social media presence, particularly on Instagram, plays a crucial role in marketing, showcasing not only the pizza but also the remarkable history of the area.
His son contributes to their TikTok channel by posting engaging historical content, which helps attract a broader audience, linking the pizzeria's heritage with modern-day social media dynamics.
An amusing anecdote shared by Aaron involved a run-in with Pizza Hut over the pizzeria's name. Utilizing the name “The Edge” brought about a cease-and-desist order from the larger chain due to trademark issues. This legal hiccup underscored the challenges that small businesses often face when navigating a market dominated by larger corporations, ultimately solidifying Aaron's commitment to staying local and authentic.
Advice for Aspiring Pizza Entrepreneurs
When asked about advice for budding pizza entrepreneurs, Aaron offers sage insight: “Have a spouse that makes a lot of money!” Recognizing the financial struggles that often come with starting a business, he recommends starting small, avoiding unnecessary debt, and scaling thoughtfully with a clear vision and manageable investments.
His journey reflects the realities of small business ownership while simultaneously showcasing the joy and fulfillment that comes from operating a beloved local pizzeria.
Conclusion
In a world of fast food and franchising, Aaron’s The Edge Thick Square Pizza stands as a testament to the power of quality, community connection, and passion. The pizzeria not only serves tantalizing Detroit-style pizza but also weaves together threads of local history, sustainability, and heartfelt customer interactions. If you find yourself in Plymouth, Massachusetts, a visit to The Edge promises not just a meal but an immersive experience into the artistry of pizza-making and a slice of local history.
Part 1/8:
A Glimpse into the World of Detroit Style Pizza with Aaron at The Edge Thick Square Pizza
Today, we take an immersive journey into the world of Detroit-style pizza, guided by Aaron, the owner of The Edge Thick Square Pizza. Situated in a historic building in Plymouth, Massachusetts, this pizzeria uniquely operates with a minimalistic approach, doing 120 to 150 pizzas daily with just one man at the helm.
The Pizzeria's Unique Concept
Part 2/8:
Located at the corner of North Street and Main Street, The Edge stands out as one of the only places in the vicinity offering authentic Detroit-style pizza south of Boston. Aaron shares his passion for the pizza style, highlighting its perfect balance of versatility, flavor, and transportability — qualities that allow it to be enjoyable whether served hot, at room temperature, or even cold.
Aaron's choice to keep the pizzeria open just four days a week stems from his desire to maintain high quality over quantity, ensuring that he can oversee every aspect of production while simultaneously enjoying a good work-life balance.
A Thriving Solo Operation
Part 3/8:
Operating largely as a one-man show, Aaron manages everything from pizza preparation to order fulfillment. He does receive occasional assistance from his son and a friend during busy times, which allows him to streamline operations without compromising the quality of his product. This model has numerous benefits — primarily, it simplifies the bookkeeping process by keeping employee counts low and boosts profit margins, as Aaron can focus on high-quality ingredients.
When discussing his motivations behind operating solo, Aaron mentions that it grants him greater control over the menu and inventory. He emphasizes quality over expansion, stating, “This is just my baby. I’m not looking to grow multiple locations.”
A Personal Touch to Pizza Making
Part 4/8:
Aaron’s establishment pays homage to history, as it resides in a building constructed in 1724, a notable structure during the American Revolution. He links the history of the building to his craft, suggesting that perhaps the founding figures would appreciate the delicious Detroit-style pizza being made there today.
One of the most heartwarming stories Aaron shares is about an Italian grandmother who entered the pizzeria, skeptical about the pizza offered. After tasting it, she stood up, embraced him, and declared it the best pizza she had ever tried. It’s moments like these that reinforce Aaron’s commitment to crafting a quality product that resonates with both locals and tourists alike.
Innovative Processes and Sustainability
Part 5/8:
Observing Aaron at work reveals a highly efficient operation. He showcases the prepping methods he utilizes for the Detroit-style pizza, which involves par-baking the dough first and then letting it rest overnight. This practice not only enhances the texture of the crust but also allows for expedited cooking once orders come in. The ingenious incorporation of both preparation techniques and product sourcing enables Aaron to maintain a lean operation without sacrificing quality.
Aaron prides himself on sustainability, as the pizzeria uses compostable and biodegradable products — from pizza boxes to utensils — ensuring minimal waste while being eco-conscious.
Community Engagement and Growth
Part 6/8:
With a vision to keep his pizzeria small and sustainable, Aaron emphasizes the value of community interaction. The customer base consists of a healthy mix of locals and tourists, especially during the busy summer season. His social media presence, particularly on Instagram, plays a crucial role in marketing, showcasing not only the pizza but also the remarkable history of the area.
His son contributes to their TikTok channel by posting engaging historical content, which helps attract a broader audience, linking the pizzeria's heritage with modern-day social media dynamics.
Navigating Legal Challenges
Part 7/8:
An amusing anecdote shared by Aaron involved a run-in with Pizza Hut over the pizzeria's name. Utilizing the name “The Edge” brought about a cease-and-desist order from the larger chain due to trademark issues. This legal hiccup underscored the challenges that small businesses often face when navigating a market dominated by larger corporations, ultimately solidifying Aaron's commitment to staying local and authentic.
Advice for Aspiring Pizza Entrepreneurs
When asked about advice for budding pizza entrepreneurs, Aaron offers sage insight: “Have a spouse that makes a lot of money!” Recognizing the financial struggles that often come with starting a business, he recommends starting small, avoiding unnecessary debt, and scaling thoughtfully with a clear vision and manageable investments.
Part 8/8:
His journey reflects the realities of small business ownership while simultaneously showcasing the joy and fulfillment that comes from operating a beloved local pizzeria.
Conclusion
In a world of fast food and franchising, Aaron’s The Edge Thick Square Pizza stands as a testament to the power of quality, community connection, and passion. The pizzeria not only serves tantalizing Detroit-style pizza but also weaves together threads of local history, sustainability, and heartfelt customer interactions. If you find yourself in Plymouth, Massachusetts, a visit to The Edge promises not just a meal but an immersive experience into the artistry of pizza-making and a slice of local history.