Chi-Town Pizza History:

I wish I could tell you a great story about my little old Italian Nona who used to make the world’s greatest pizza using a prized family recipe developed in some obscure part of Italy, but that would be lying and great pizza doesn’t lie.

Nine years ago, I wasn’t in the pizza biz – and heck – I’m not even Italian! But I know what’s good and how hard it is to find really great pizza, so I decided to open a pizzeria. Ten days before the grand opening, I still didn’t have a final recipe, but as I was painting the front door of the pizzeria when these two guys walked by and out of the blue, said they were looking for work. I thought they meant construction work so I said no thanks – they laughed and told me they were pizza chefs. Talk about fate.

I hired them on the spot and these guys really knew their stuff. We worked night and day for a week experimenting with different combinations, trying to get it "just right," (they cooked, I ate!) I can honestly say that we outdid ourselves and came up with really great pizza recipes that I’m still not tired of eating.

So what do we do that’s different? We have an incredible crust and we spare no expense on getting the best of everything. We grind our own tomatoes. We chop our own garlic and even our basil leaf is fresh, not the dry stuff. All of our pizzas are baked in brick ovens. Why? Because brick ovens are the gold standard for baking pizzas.

And, we keep it honest and my pledge to my customers is simple – I will never sell out! If you want a large pizza for $4.99, delivered in 30 minutes or less, then we probably are not the place for you. But if you want an amazing pizza that tastes unlike any other in Chicago, then you HAVE come to the right place.

And by the way, I still don’t know how to make a pizza. I tried once and it turned out looking like a map of Alaska. But hey - Henry Ford never knew how to build a car BUT HE DID A HELL OF A JOB running the Ford Motor Company!
 
So – come, eat, enjoy!

Bon appetite!

Mike Peles