Each day, the chefs at Pepperoni's Pizza's eight locations crush premium tomatoes into sauces, roll out homemade dough, then cover the freshly baked pies with natural mozzarella. Diners can build their own creations from more than 30 toppings, including bacon bits and pineapples, or opt for more than 10 specialty pizzas such as the New Yorker, smothered with heaping amounts of sauce, cheese, and pepperoni. Their menu also sates hearty appetites with more than 20 oven-baked subs, as well as local favorites such as calzones and smokey BBQ Buffalo wings.
At the heart of every dish on Candelari's menu—including its signature thin- ($17–$22), thick- ($18–$23), and deep-dish-style ($19–$24) pizzas—are the famous Italian-sausage recipes of Alberto Candelari, all of which are made with choice meat, natural spices, and hints of liqueur. The T-Rex's spread of pepperoni, ground sirloin, useless forearms, Canadian bacon, and Candelari’s andouille and original Italian sausages lets you sample all of the finest meat-fruits of Candelari Sausage Company founders Greg Wheeler and “King of Sausages” Michael May (Alberto’s grandson). Build up to its bounty beforehand with a plate of sausage misto ($7), which features grilled Italian, turkey-jalapeño, and chicken-apple sausages piled atop provolone polenta. Diners that look suspiciously like flocks of seagulls inside a trench coat can find out what a grilled salmon ($14) tastes like when complemented by gulf shrimp, lemon-caper butter sauce, and veggies. Otherwise, avoid all the menu botheration and opt for the daily lunch buffet ($9–$9.50), which includes unlimited pizza, pasta, salad, and a drink.
Windy City Pizza channels the spirit of Chicago's famed Italian-American fare into hearty pizzas and sandwiches. Thin-crust pies support mushrooms, green peppers, and other classic pizza fixings, and their heftier cousins, Chicago-style deep-dish pizzas, overflow with cheese and Illinois state legislature secrets. Less circular fare includes italian beef with peppers nestled into soft french bread, and Chicago-style hot dogs buried beneath a garden of relish, onions, sport peppers, and a kosher pickle.
DoubleDave's Pizzaworks serves up an assortment of hearty, hand-tossed pizzas, Peproni rolls, stromboli, and more. Choose a pie from DoubleDave's selection of specialty pizzas ($19.99 for an 18", $15.99 for a 15", and $12.99 for a 12”)—the buffalo-chicken pizza outfits its surface area in mozzarella, chicken strips, wing sauce, and ranch dressing, while the duplicitous Dave's Fave offers carnivore-coaxing meatball and sausage or veggie-baiting tomato, garlic, and spinach variations on its olive oil, garlic, and oregano sauce base. Do-it-yourselfers are welcome to design their own pies ($10.99 for a 15", plus $1.59 per topping), choosing size, toppings, and the type of crust, and diners wishing to cram their cuisine into claustrophobic confines can opt for a half-dozen Peproni rolls ($7.99), with pepperoni and cheese wrapped into dough. Or escape the boot-shaped grip of the Mediterranean with a Philly cheesesteak stromboli ($10.99 for large, $5.99 for small).
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.