Walpole: Diamond Pizza

Diamond Pizza Walpole NH cheese and special pizza

Half cheese, half Special pizza

The skinny: We head out west regularly to visit Deidre’s sister and her family in the small town of Walpole, well known for Burdick’s Chocolates and its most famous resident, documentary filmmaker Ken Burns. We wanted to know: Could Walpole also be known for its pizza?

As usually happens in a small town, Diamond Pizza definitely was hopping on an early weekend night. A Greek-style pizzeria, its menu boasts of salads, burgers, grinders, pasta dinners and entrees — aside from the menu item that brought us in recently.

Pizzas at Diamond are available in small (starting at $6.50), large ($10.25) and family size ($14), as well as the hard-to-find personal pizza ($4). Expect to add 50 cents to $1.50 for toppings here, which include 17 standard choices such as mushroom, sausage and broccoli.

Calzones are sold here, and they’re also available in small (starting at $6), large ($8.50) and family size ($10.50).

Another note to remember: Credit/debit cards aren’t accepted here!

Review: During a recent family get-together, we ordered a large pepperoni pizza ($11.75) and a large half-cheese, half-Special ($15.75).

Diamond Pizza Walpole NH pepperoni pizza

Pepperoni pizza

Interestingly, the first thing that Deidre noticed was the cheese-to-sauce ratio. Her issue with most Greek pizzas is that they often go overboard on the cheese and skimp on the sauce. Not so here. The sauce had a simple tomato taste, and she was happy to report that small amounts oozed out with each bite.

But that’s not to say the cheese wasn’t heavy. Deidre wasn’t bothered by a slight cheese excess here. However, she was eating the pepperoni slices, which made the cheese quite greasy. The taste didn’t do much for us, however. There’s just something about Greek pizza cheese that we can’t get past.

And speaking of toppings, Deidre was very pleased with the amount of pepperoni on her slices. It actually covered up most of the cheese! On the “special” half of the pizza — green peppers, onions, mushrooms, pepperoni, sausage and hamburg — Andrew loved the fresh crunch of the veggies and thought the meat added a hearty, spicy flavor.

Then there was the crust. While Andrew liked the crunch, he thought it was bland and flavorless. Similarly, Deidre wasn’t impressed with the end crust, which she found on the dry side and even hard to get through. Interestingly, Diamond cuts its pizza into square slices, which Deidre was used to in growing up in western Massachusetts. This style of pizza cutting creates the elusive “middle pieces,” which were always popular in Deidre’s family. And in instances like this where the crust isn’t ideal, those middle pieces were quickly grabbed up.

Andrew was disappointed this pizza underwent a Frankenstein transformation after some time in the fridge. Still, Andrew soldiered on. A lot of the flavor was gone from the toppings and the crust was borderline unedible. It’s probably just one of those pizzas that needs to be eaten right away when it’s hot.

Rating: Deidre: 2.5 / Andrew: 3 = 5.5/10 slices

Diamond Pizza
417 Main St., Walpole

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