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Eats: House of Pizza revolves around 'quality, consistency, community' and more


It's hard to think of anyone who doesn't like pizza, but House of Pizza owner Brandon Testa might be the biggest pizza lover in town. That's because he owns and operates the 2017 Best Pizza winner, and he's passionate about pizza and the people who crave it. Testa answered the Times's questions about his locally famous pizza parlor.

House of Pizza St. Cloud won the Best Pizza category. What does it take to make a truly great pizza?

All of our pizzas are baked in our special revolving ovens — the same way we have been doing it for over 53 years. Our dough is made fresh every day right in the stores.

Because of our commitment to quality, our pizzas take a bit longer than some places; however we think they’re worth the wait. Quality ingredients combined with

quality people are just a couple of the reasons we have had the success in our industry.

What’s the best part about working in the restaurant industry? What is the most challenging part?

People, people and people. We get to meet new staff, customers and be a part of the great communities we do business in. We pride ourselves on providing an exceptional work environment that shows in everything we do. People expect the best service, and that is what we aim to give them.

Describe your idea of the perfect meal:

Lots of options + friends and family + beverages = great conversation and memories.

What do you want Times readers to know about your business that they might not already know?

Our five watch words to live by: quality, consistency, cleanliness, customer service and community. We are locally and family owned since 1964, and we believe that our loyal customers deserve the best. Because of you, we exist.

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