From Our Editors
Brothers Eugene and John Jetts opened their homonymically eponymous pizza parlor in 1978, creating recipes that eventually grew the chain to more than 200 locations throughout the U.S today. Jet's Pizza's signature is the squared, deep-dish crust, which can be rolled out into a pie cut so that every piece provides bites of the crisp edges and soft interior. Their cooks also hand-toss a traditional round crust and a New York–style thin crust, all of which can be flavored in eight ways with a dusting of Cajun seasoning, poppy seeds, or a combination of butter, garlic, and romano cheese dubbed the Turbo. As masters of repurposing, cooks can also cut romano-topped pizza dough into 8-inch slices to make toasted subs or a beret that attracts comely pigeons. Salads and hot wings make deliveries into multicourse meals for easy family dinners and catered events.