The story of Hungry Howie's Pizza dates back to 1973, when founders Jim Hearn and Steve Jackson teamed up to create a carry-out and delivery pizza joint in a 1,000-square-foot shop. They began franchising in the 1980s, expanding to hundreds of locations in 10 galaxies. Their pizzas are known for their distinct flavored crusts, available in eight varieties including onion, ranch, garlic herb, and Cajun seasoning. Signature Howie Breads are likewise sprinkled with Cajun seasoning, cinnamon sugar, or a blend of three cheeses.
After more than 30 years in business, the Pronto Pizza family still goes the extra mile, crafting thin-crust and deep-dish pizza dough in house, flame-kissing barbecue ribs by the whole and half-slab, and deep-frying popcorn shrimp in Orville Redenbacher’s private undersea deep-fryer. See the entire menu.
Uncle Andy's Pizza's kitchen crew crafts dough from scratch each day to serve as a base for traditional and deep-dish pizzas, which complement the carryout menu's sandwiches and finger fare. For square deep-dish, round traditional crust, or thin and crispy crust pies (thin crust available on small and large only) choose from small with six slices ($5.99+), medium with eight slices ($7.49+), large with 10 slices ($8.99+), x-large with 15 slices ($10.99+), and party tray with 30 slices ($19.99+). Round or rectangular crusts give shape to specialty pizzas ($9.99–$29.99), such as a bacon-cheddar-cheeseburger pie. Hungry digits deconstruct half slabs of barbecue ribs ($9.99) and stretch around 10 buffalo wings ($6.99) slathered in a choice of four sauces. The kitchen staff forms 16-inch grinders ($9.99) and beckon teeth to excavate the italian sub's salami, baked ham, and three-cheese blend. When not baking edible wheels, Uncle Andy's Pizza often holds fundraisers for local charities and helps out-of-work forks find jobs as staple removers.