In 1952, Louie Macinanti opened Louie’s Pizza on Main Street in Woburn with no frills and his own rules. Just pizzas on the menu, served only one size, 14 inches. Brief hours, 4 to 7 p.m. If the daily-made dough runs out, close up shop.
Devout locals never seemed to mind, adjusting to the quirks; the quiet Louie’s made one of the best pies in the region. “We have customers that my grandfather will come down [from his apartment above the restaurant], look at a slip, and say, ‘[Shoot], he’s been coming in here for 50 years,’ ” says Macinanti’s grandson Derek, who took over the operation about 10 years ago after he graduated from college. “We actually still have a guy that comes in that claims he was the first customer. We make pizzas for people in New Hampshire that have moved from here a long time ago that want them half-cooked so they can reheat them.”