You know that feeling when you walk into a place and it just smells like home? Not your actual home, maybe, but that specific, nostalgic mix of yeast, bubbling mozzarella, and a hint of sub sandwich oil. That’s the vibe at South Portland House of Pizza South Portland ME. It isn't trying to be a fancy artisanal bistro with charcoal crusts or gold-leaf toppings. Honestly, it’s a corner pizza joint. It’s the kind of place where the booth seats have seen a thousand Little League celebrations and late-night "I don't want to cook" dinners. In a city like South Portland, which is constantly evolving with trendy new eateries, there is something deeply grounding about a spot that knows exactly what it is and doesn't apologize for it.
People in Maine take their pizza surprisingly seriously. You have the Portland food scene just across the bridge, teeming with James Beard winners and sourdough enthusiasts. But when you’re actually hungry—like, really hungry—and you’re sitting in your driveway in South Portland, the flashy stuff doesn’t always cut it.
What Makes South Portland House of Pizza Different?
The menu is a sprawling roadmap of Greek-style pizza tradition. If you grew up in New England, you know the style. It’s not the floppy, thin New York slice. It’s also not the thick, bready Chicago deep dish. It’s that middle ground: a pan-cooked crust that gets a little bit fried on the bottom because of the oil in the pan. It’s golden. It’s crunchy.
Most people come for the pizza, but the subs are the sleeper hit. Take the Italian subs, for example. In Maine, an "Italian" is its own specific beast. It’s usually served on a soft roll with ham, cheese, tomatoes, onions, green peppers, Greek olives, pickles, oil, salt, and pepper. At South Portland House of Pizza, they don't skimp. You get that briny, salty punch from the pickles and olives that cuts right through the richness of the cheese.
The local community around Ocean Street and the surrounding neighborhoods has basically kept this place as a staple for decades. Why? Reliability. You can call them up, and the person on the other end sounds like they’ve worked there since the Clinton administration. There’s a comfort in that.
The Menu Breakdown
Let's get into the weeds of what you should actually order.
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If you’re a purist, the cheese pizza is the benchmark. The sauce is slightly sweet, which is a hallmark of many Maine pizza houses. It balances out the saltiness of the cheese blend. But if you want to go full "local," you look at the specialty pies. The House Special is usually loaded—onions, peppers, mushrooms, pepperoni, sausage, the works. It’s a heavy pizza. You’ll need napkins. Probably a nap, too.
- The Crust: It’s consistent. You get that specific "fried" texture on the edges that only comes from well-seasoned pans.
- The Toppings: They use fresh vegetables. You can tell because the green peppers still have a bit of a snap to them after they come out of the oven.
- The Calzones: These are massive. Seriously. If you order a large calzone, be prepared to share it or eat it for the next three days. They come stuffed with ricotta and mozzarella, and the exterior is brushed with just enough butter to make it dangerous.
Then there’s the spinach pie. It’s a Greek staple, and here it’s flaky, savory, and exactly what you want when you’re tired of pepperoni.
South Portland House of Pizza South Portland ME: A Community Hub
It’s located at 728 Broadway. That’s a busy stretch. You’ve got the high school nearby, the Mill Creek shopping area just down the road, and a constant flow of traffic heading toward the Casco Bay Bridge. This location makes it the ultimate "on the way home" stop.
I’ve noticed that people who moved away from Maine often make a beeline for a "House of Pizza" the moment they cross the state line. It’s a regional phenomenon. Whether it’s SPHOP (as some locals call it) or one of its cousins in other towns, this specific style of food represents a certain era of New England life. It’s pre-Instagram food. It’s food meant to be eaten out of a cardboard box while watching a Red Sox game.
Dealing with the "Portland Foodie" Pressure
Portland, Maine, is currently one of the biggest food destinations in the country. You can get hand-pressed tortillas, fermented everything, and $25 small plates. So, where does a place like South Portland House of Pizza fit in?
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It fits in the "real life" category.
Sometimes you don't want an experience. You just want a dinner that costs a reasonable amount of money and pleases everyone in the car. There is no pretense here. You walk in, you order, you eat. The staff is efficient. They’ve seen the Friday night rush a thousand times. They handle the chaos of twenty simultaneous phone orders with a level of calm that is frankly impressive.
Navigating the Challenges of Modern Dining
Running a small, independent pizza shop in 2026 isn't easy. Ingredients cost more. Labor is harder to find. Yet, SPHOP manages to keep the doors open and the ovens hot. They’ve adapted where they had to—online ordering is a thing now, which is a godsend—but the core experience hasn't changed.
One thing to keep in mind: parking can be a bit of a squeeze during the dinner rush. It’s Broadway. It’s busy. If you’re picking up, give yourself an extra five minutes to find a spot or navigate the lot. Also, if you’re ordering on a Friday night, call early. Everyone else in South Portland has the same idea as you.
Practical Insights for Your Visit
- Check the Daily Specials. They often have deals on specific days that make an already affordable meal even better.
- Try the Baklava. Since it’s a Greek-style pizza house, the honey-soaked pastry is usually legit. It’s a great way to end a salty meal.
- The "Small" is Plenty. Unless you’re an athlete in training, a small pizza or a small sub is usually enough for one person. The large sizes are geared toward families or people who really love leftovers.
- Steak and Cheese. If you aren't in the mood for pizza, their steak and cheese is a solid contender. It’s greasy in the way a steak and cheese should be, with the cheese thoroughly melted into the meat rather than just sitting on top.
Why Quality Matters in Simple Food
There is a misconception that because pizza is "fast food," it doesn't require skill. That’s wrong. Keeping a crust consistent when the humidity in Maine changes from 10% to 90% in a single day is a science. South Portland House of Pizza has mastered that. They know how to work their ovens. They know how to handle the dough.
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When you look at the reviews for South Portland House of Pizza South Portland ME, you’ll see a mix of people who have been going there for thirty years and newcomers who just moved into the neighborhood. The common thread is the appreciation for a "solid" meal. It’s a word that gets used a lot in Maine. "That was a solid burger." "That’s a solid pizza." It means it met expectations, it was fair, and it was satisfying.
In a world of over-hyped TikTok restaurants, "solid" is a high compliment.
Final Steps for the Best Experience
To get the most out of your visit to this South Portland landmark, keep a few logistical things in mind.
- Call Ahead: Even with online options, a quick phone call is often the fastest way to get an accurate pickup time.
- Cash or Card: They take cards, but having some cash for a tip for the drivers or the counter staff is always a class move.
- Eat it Hot: Greek-style pizza is at its absolute peak about five minutes after it leaves the oven. If you live more than ten minutes away, consider grabbing a seat in one of the booths rather than taking it to go. That crunch on the bottom of the crust is a fleeting beauty; don't let the steam in the box take it away from you.
- Explore the Sides: Don't sleep on the onion rings or the salads. The Greek salad with extra feta is the perfect acidic counterpoint to a pepperoni pizza.
South Portland continues to grow, and new buildings are popping up everywhere, but the smell of the oven at 728 Broadway remains a constant. It’s a piece of the city's identity that persists through every economic shift and food trend. Whether you're a lifelong resident or just passing through on your way to Portland Head Light, it’s a slice of Maine that feels exactly like it should.