Fox's Pizza Den is part of a family-owned and operated company that has been plating up pizzas and specialty sandwiches since 1971. Today, Fox's carries on a tradition built on freshness, crafting its pies with hand-tossed dough and a special blend of 100% real cheeses. The business also assembles four sizes of hot strombolis and stuffs its 13-inch hoagie buns with everything from meatballs and steak to buffalo chicken.
Pagoni's Pizza lines its Sicilian-style, deep-dish, and thin-crust pies with more than 25 toppings, including meats imported from Chicago. Its from-scratch dough also includes a gluten-free option. Cooks also sling classic pastas such as meat or cheese ravioli and chicken parmigiana, and they fill breadsticks with cheddar, jalape?os, and dreams of growing up into a baguette.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
While working at a national pizza chain, Scott Gittrich looked at the palette of ingredients around him and wondered why pizza seemed so limited. Then in 1991 he got his chance to experiment. He opened the first Toppers Pizza, combining a fun, party-fueling atmosphere with edible concoctions that topped housemade dough with unexpected delicacies such as mac ‘n' cheese and a deconstructed gyro. More than 19 house specialty pies make use of freshly kneaded dough, transporting classic recipes and unheard-of combinations to get people excited about pizza again. And the people respond, enjoying the treats as much as Scott himself, who once went 60 days eating at least one meal a day from Toppers.
Today Toppers Pizza stretches across the country, peppering the Midwest and reaching to the East Coast. Along with pizzas, the cooks oven-toast their grinder sandwiches, which are built on artisanal french bread and stuffed with ingredients such as chipotle chicken and italian sausage. Signature Topperstix—breadsticks adorned with cheese, garlic butter, and toppings such as bacon and pepperoni—accompany pizza orders, silencing rumbling bellies until the early morning.