Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Stuffed deer antlers, a large canoe suspended from the ceiling, and carvings of bears surround diners at Bill's Pizza & Pub. The northwoods seeps indoors at the venerable pizza place, which exhibits the idiosyncratic decor of a lodge. The wood-grained eatery first established its novel dining room more than 50 years ago, when its founder and namesake converted a garage into a roadside pizza joint. There, Bill and his wife, Pat, devised the double-decker pizza that still emerges piping hot from the kitchens at two locations. Both locales exhibit the same relaxed setting, in which families can scarf double-decker slices and freely toss peanut shells to the floor or out windows at mounted policemen.
In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn’t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, “Put pizza in it.”
Though the rest is history, it wasn’t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn’t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.
Today, Gino’s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae’s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings—from sausage and pepperoni to jalapeños and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don’t know how to work silverware, as is a bounty of sandwiches.
In the mind's eye, pizza is always round, but Eugene and John Jetts imagined a different kind of pie. Thinking outside the box led them to square pans, which could be easily lined with dough to create crispy, deep-dish pizzas. They started churning out their hearty creations under the moniker Jett's Pizza, and while they have lost a 't' throughout the years, they haven't sacrificed their original passion for great pie. According to Eugene, “"There are a lot of ways out there to make cheaper pizza. Jet's is about better pizza. That's why we have never skimped on the product or the ingredients, and never will." They also still use their now codified original crust recipe in more than 200 different kitchens across the United States, a feat rivaled by only a handful of other pizza companies and the Earth, whose crust recipe is displayed in every kitchen on the planet.
Carried out by pie fans or delivered to their doors, fresh toppings and sauces parade out of Donati's Pizza on discs of the kitchen's signature dough, alongside a menu's worth of casual Italian fare. Spinach-cheese bread primes palates as a melty, crusty starter ($4.99), and the artichoke salad's hearts recite sonnets to the cucumbers, tomatoes, and peppers from their romaine-lettuce nest ($6.99). Diners may blueprint their own pizzas, choosing from six sizes and more than 20 toppings to fashion a bespoke feast. Scatter canadian bacon and hot giardiniera across a large pizza ($15.50) or personalize a pie by inviting italian beef, enviously green olives, and mushrooms home for dinner ($7.99). Specialty pizzas leave the design to the professionals, such as the Southside ($14+), whose bacon slices splay across a grid of sausage and onion. A choice of italian, farm-fresh ranch, or metaphysical dressing paints sandwiches ($5.99), such as the provolone-graced barbecue chicken, which arrives hot or cold on focaccia or french bread.