Edwardo's Natural Pizza [Meeting #97]

Edwardo's Natural Pizza
1212 N. Dearborn Street (Map)
Chicago, IL
(312) 337-4490‎

CPC invaded Edwardo's Natural Pizza on 6/14/10.

According to the information I've gathered from Marla Collin's Husband's review on Slice, Edward Jacobson founded Edwardo's Natural Pizza in 1978 after he split from the Broglio brothers (then the owners of Giordano's). The first Edwardo's Natural Pizza Restaurant opened on the far northern border of Chicago in Rogers Park and a year later, this time on the south side in Hyde Park, he opened his second location. Edwardo's early on sought to carve out a niche wtih a healthier version of stuffed pizza and they introduced a spinach-soufflé-stuffed pizza. They also had hydroponic basil and oregano grown in each of their pizzerias. In the early 1980's Edwardo's tried out a whole-wheat crust (available on pizza orders for an extra dollar) and were also known to make use of San Marzano tomatoes in their sauce.

By 1984, when Jacobson then entered into a relationship with Chicago real estate investors Ivan and Jeffrey Himmel, there were six locations. Soon thereafter, Edwardo's expanded to Minneapolis and Milwaukee. In the meantime, the Himmels's company took over Edwardo's entirely and expanded its food empire to include Gino's East. Edwardo's has suffered some setbacks in recent years, but today there are still nine locations, seven of which are in the Chicago area, with one on the outskirts of Milwaukee and another in Muncie, Indiana.

The Chicago Pizza Club decided to go to the Gold Coast location in Chicago due to its central location for our members. Tonight we ordered the following pizzas:

• Fresh Spinach stuffed pizza
• Edwardo's All Meat Combo stuffed pizza
• BBQ Beef thin crust special pizza

There's been talk that the quality of Edwardo's has been dropping in recent years and this visit leads me to believe this is true. I'd have to say it is definitely the weakest of the major Stuffed Pizza chains in Chicago. The crust on the deep dishes were generally crisp but also pretty bland. The sauce was overly sweet and the cheese didn't really stand out at all. The meat toppings on the stuffed (sausage, pepperoni, bacon and Canadian bacon) were middling at best, and in the case of the sausage, downright embarrassing. The Spinach stuffed pizza was definitely the highlight of the evening, but that's not saying much. The BBQ Beef special (with sliced Italian beef, Monterrey Jack cheese, red onions, green peppers and BBQ sauce) was ordered on a whim and was entirely missable.

Whether our pizza tonight was a reflection on the state of Edwardo's pizza in general or on the location we chose to go to remains to be seen. But honestly, I don't think we'll be making too much of an effort to find out.

Petey Pizza gives Edwardo's a 3.77.

[Chicago Pizza News] What Happens When You Hand-Toss Pizza Dough?

In case you've ever wondered, there's apparently a lot going on when your pizza dough is flying through the air under the control of a well-trained pizza chef. Some Australian physicists studied the matter and it seems our down-under friends what to apply what they've learned towards ultrasonic motors. Sound complicated? Read for yourself here.

I Monelli Trattoria Pizzeria [Meeting #78]

I Monelli Trattoria Pizzeria [GoogleMaps]
5019 N. Western Ave.
Chicago, IL 60625
773-561-8499

CPC invaded I Monelli Trattoria Pizzeria on 4/16/09.

Review submitted by Andrew

With another tax day safely behind us (and with hopefully all members in good standing with the IRS) the Chicago Pizza Club decided to hit up the North Side to try out I Monelli Trattoria Pizzeria. This neighborhood pizzeria is located in Chicago's Lincoln Square neighborhood not too far from the Western Ave. Brown line stop.

Opened in April of 2008 by Marco Schiavoni (owner of the Pizza Metro restaurants in the East Village area) and chef Giovanni Carzedda (formerly of Pizza D.O.C. and Il Covo)—along with food importer Massimiliano Agostini—I Monelli (which roughly translates to "Those Rascals") serves up contemporary Roman-style pizza along with such other Italian fare as antipasti, salads, pasta, and paninis. But, as always, we came for the pizza... but oh, did I mention that the restaurant is BYOB? Fortunately some members of the CPC remembered to raid their liquor supplies before heading down.

The Roman-style pizza at I Monelli features a thick (thicker than a normal pie, but not as thick as a pan or a Sicillian-style pizza) hand-tossed crust, topped with olive oil before being cooked in a 400 degree pizza oven. Pizzas are square cut and topped with a sauce made from imported Italian tomatoes. There are are nine different topping combinations to choose from on the menu, and of course you can always build your own pie with the standard toppings.

The rectangular pies at I Monelli come in three sizes; 5", 9" (a half sheet) and 18" (a full sheet). On our trip the Chicago Pizza Club ordered five of their specialty pizzas and one custom pie:

• Potate é Rosmarino (Potato & Rosemary)
• Capricciosa (Artichoke, Ham & Black Olives)
• Margherita (Fresh Tomato & Basil)
• Rucola (Cherry Tomatoes and Arugula on White Pizza Dough)
• Romana (Ham, Onions & Oregano)
• Sausage, Garlic & Sauteed Mushrooms

All pizzas were ordered in the "half" size, which the waitress told us normally feeds about two people. The Pizza Club had 12 members tonight (with one late comer) and probably could've stood to order one more pie to share amongst us. Tthe pizzas came out promptly, I forget exactly how long, but I don't believe we waited more than 15 minutes after ordering.

The pizzas all shared the same signature crust along with a minimal amount of sauce with the Romana and Capricciosa pizzas having a little bit more. When the sauce did stand out though it made quite a difference. Toppings for the most part were all pretty generous (especially with the arugula), I felt that the Romana could've used more oregano since it was hardly noticeable on the pizza at all and since it was listed as one if the toppings it seemed like it should've stood out more.

Among the favorites were the Sausage, Mushroom and Garlic pizza, the Potato & Rosemary and the Margherita which had a bit more cheese than the others pizzas and was topped with very fresh basil. The mozzerella on the Margherita also stood out from the other pizzas tonight.

All in all, a solid outing. All of the pizzas were consistent. Unlike some other restaurants that the Chicago Pizza Club has been to lately, I Monelli knows what they do well and sticks to that style of pizza.

Chicago Pizza Club gives I Monelli a 5.62

[Chicago Pizza News] Margherita-ville...

This link comes to us from Scott Smith, web editor at Time Out Chicago.

So for everyone who loves the taste of Margherita pizza, but is far too lazy to leave the comfort of their own home (though frankly, it seems to me that the lazier option would be to get off your ass and go to a restaurant rather then slave away in your own kitchen, but I digress...) Time Out Chicago offers us these videos on how to make your own at home, with help from such Chicago restaurant mainstays (and Chicago Pizza Club favorites) as Spacca Napoli and Coalfire.

Just click right here to get started!

[Special Event] The 2nd Annual Pizza Fest Chicago

The 2nd Annual Pizza Fest Chicago
Racine & Fullerton Map

The Chicago Pizza Club invaded the 2nd Annual Pizza Fest Chicago on 6/21/08.

It was very hard to tear myself away from the television on Saturday afternoon (with the crosstown, Cubs/Sox rivalry in full swing), but with a pitching change in the 4th inning I headed out the door and hopped on the CTA towards the DePaul campus and this year's Pizza Fest Chicago. Upon meeting up with Dan and Fred (who muddied my Pizza Club t-shirt with a very enthusiastic greeting) we paid our $5 "donation" to enter and proceeded to purchase the tickets that are standard food and beverage currency for Chicago street festivals. After walking the grounds briefly we entered the area that housed the music stage and pizza vendors, and using the logic that the longest line must correlate to the best pizza we queued up and waited for Pizza Club member Kate to join us while we waited.

First off, let me say that I loved the idea of a Chicago Pizza Fest. Not just because any street festival in Chicago is going to be a good time when the weather is good (and the weather is seldom better than it was on Saturday afternoon), but also for the opportunities that a Chicago Pizza Fest would present to sample a variety of Chicago pizza at once.

A few things stood in the way of such a Pizza Fest realizing its full potential. Mainly, none of the pizzas served were freshly cooked. All of the vendors had opted to serve their wares from under heat lamps and warming trays. This was a huge letdown to all of the Chicago Pizza Club members in attendance. The heat lamps seemed have a detrimental effect on the cheeses and crusts of all the pizzas we sampled. We understand that using heat lamps and serving "warmed" pizza is the most cost-effective measure for this situation, but we also know that there are other alternatives that would've allowed the vendors present to offer up freshly cooked pizzas on the premises.

Another downer was that of all the numerous and varied pizzerias in Chicago they only managed six pizza vendors at the festival. I realize that the Pizza Fest is only in its second year, but six options at a festival celebrating Chicago Pizza seems to me like a slap in the face. Especially when one of those vendors was a frozen pizza company. Seriously, frozen pizza?

One of the upsides though was that most of the vendors offered sample slices for only $1, which was a nice way to get a variety of pizzas at the festival.

Fortunately, the Chicago's Best Pizza judging featured a more diverse range of entrants (and we certainly wished some of them would have been vendors), we didn't get the chance to witness the judging (nor to take part in the judging for that matter as the CPC sent in their applications a tad late) as the judges seemed to be set off to the side.

For the reasons I listed above I don't really feel that it is fair to rate any of the pizzas we sampled at the festival, but we did make note of a few places for the Chicago Pizza Club to visit in the future.

Also, none of this is to say that I didn't enjoy myself at the festival (though, the weather was the main contributor to that), but without a more diverse offering of pizza vendors, and freshly cooked pizza I can't recommend this festival to anyone who's looking for anything more than spending some time outdoors on a beautiful day at an average Chicago street festival.

***UPDATE: And the winners of the pizza contest are:

Best Chicago Style Deep Dish: Nonna's
Best Thin Style: My Pie
Best Gourmet/Unique: Nonna's


Waiting in line for some samples and enjoying some music...


Frozen? Pizza?? Frozen Pizza???






Some of the various pies we sampled...


Fred cares nothing about heat lamps...

La Villa Restaurant [Meeting #59]

La Villa Restaurant and Banquets
3632 N. Pulaski Map
(773) 283-7980

The Chicago Pizza Club invaded La Villa on 6/11/08.

It's not often that we venture West of Damen Ave., but the Pizza Club is a fearless bunch and we had no problems trekking out near Addison and Pulaski. I have to say, after reading the rave reviews on Yelp.com that I had high expectations for this place. But I guess this just goes to highlight the difference between Yelp and the Chicago Pizza Club.

Thanks to the ever punctual CTA bus service I showed up about 20 minutes late to the meeting to find that our order had already been placed and that we had several appetizing bread options at our table. I opted for some pizza bread which was really quite good, maybe the best thing I had all night? We had eight members attending the meeting and ordered a 14" pan pizza vegetarian special, a 14" stuffed pizza with pepperoni and mushroom, and a 16" shrimp and garlic thin crust pizza. Our order was placed at 7:45 and I don't think it took more than 30 minutes for our food to come, but maybe it should have...

The best of the bunch was the thin crust with garlic and shrimp... but yeah, that's not saying much. The garlic was overpowering and the shrimp was not very high quality, obviously we don't expect fresh shrimp yanked right from the ocean here in Chicago on our pizza, but you hope for something better than this. The crust was bland and the sauce didn't bring a whole lot to the table either. The pan vegetarian pizza was described by one of our Pizza Club members as as a salad with dough and cheese, and I don't think I can argue with that. The excess of vegetables made the whole pizza much too soggy. And the pepperoni and mushroom stuffed pizza? Well, the best comment I heard about this pizza was that at least the mushrooms weren't canned. I'm sure this pizza did have pepperoni on it, but I can't remember tasting any... I was probably too distracted by the half-cooked crust and the bad sauce. Also, kind of disappointing was the fact that there was no difference in crust between the pan and stuffed pizzas.

It's kinda rare that there is leftover pizza at a Chicago Pizza Club meeting, but tonight there was plenty, and it was even thrown up for debate whether if even Fred would want the leftovers. I'm honestly suprised that there were so many positive reviews of this place on Yelp.com. While it's hard to call any Chicago Pizza Club meeting a failure (dinner out with good friends is always cause for a smile) this meeting was definitely a let down. Not the worst pizza the CPC has ever had, but I don't think any of us will find a reason to head back to La Villa.

Petey Pizza Gives My Pie a 3.1/10.


The Pizza Bread!


An unsuspecting Chicago Pizza Club...


The Stuffed Pepperoni & Mushroom Pizza...


Thin Crust with Shrimp & Garlic...


The Vegetarian Pan Pizza...


Where it went down...

[Chicago Pizza News] Ordering Pizza Gets All High Techy...

So, Papa Johns is in the news this week for hitting over $1 Billion in online pizza sales. You can read about it over here.

Papas Johns was always my prefered chain pizza while I was in college down in Champaign/Urbana, but they don't seem to be too widespread up here in the city. I actually researched the possibility of getting some delivered for the Chicago Pizza Club's Chain Pizza Extravaganza, but there were none in my delivery area.

Anywho, I love ordering food online with the interwebs, I think it cuts down on mistakes with your orders, people writing down the wrong addresses, etc., and while Domino's and Pizza Hut both offer online ordering, I much, much prefer to use websites that offer the option of ordering local, non-chain pizzas right to my doorstep. Both Foodler.com and GrubHub.com let you enter in your address, see what local restaurants deliver to you, browse menus online and let you place your order through their websites. Also handy is how they have their menus broken down into handy categories such as; Pasta, Mexican, Sushi, Chinese, etc... oh, and of course, Pizza! And while I haven't used this site yet, it looks like Delivery.com also offers similar services to the Chicago area.

So, if you're lazy like me and are hungry for pizza rejoice in knowing that your online ordering needs (oh yeah, it's a need) can be met by more than just the big pizza chains.

[Chicago Pizza News] Let's All Mark Our Calendars!

2nd Annual Pizza Fest Chicago
Racine & Fullerton, Chicago (Google Maps)

If there two things we can say about the members of the Chicago Pizza Club it's that they love Pizza and they love Festivals. So news of the 2nd Annual Pizza Fest Chicago will know doubt resound in the ears of our readers and contributors as nothing less than spectacular news.

The Fest this year takes place on June 21 & 22, from noon to 10pm both days.

Further details (and there are many further details to behold) can be found here!

Chicago Pizza Club members let's all do our best to attend and cover this glorious event in detail!

[Chicago Pizza News] The Gestalt of Pizza?

Hey Pizza Lovers! I just read an interesting article in the new issue of Wired Magazine and wanted to share it with all of you. Ok, ok... so this news item isn't about Chicago pizza per se — the author here focuses on the differences between New York and California pizza — but it does bring up some pretty interesting ideas about some of the overlooked aspects that go into making a delicious pizza. You can read more in the latest issue of Wired, or just follow this handy link here to read it online. Enjoy!

[Meet the Members] Andrew

Screen Name: Andrew, Stu

Real Name: Andrew

Came out of the Oven: Lake Zurich, IL

Favorite toppings: Bacon and non-mozzerella cheeses

First Pizza Club Meeting: Pequod's (it was quite a while ago...)

Favorite Deep Dish Pizza: Burt's Place

Favorite Stuffed Pizza: Barcello's

Favorite Thin Crust Pizza: Vito and Nick's

Favorite Pizza outside of Chicago: I do enjoy New York style slices when I'm in the Big Apple

Had Pizza in the Motherland? I haven't, but I love the Naples style pizza I've had in Chicago

What Do You Do When Not Eating Pizza? I get paid for my Graphic Design skills (see the lovely Chicago Pizza Club logo and mascot... and hell, this website for that matter), when not at work or pursuing Pizza-related quests I like to be drinking, watching movies, reading funny-books and not-so-funny-books, as well as going to baseball games and cursing the inevitable onslaught of Chicago winters.

Personal Pizza Statement: The Chicago Pizza Club has opened my young eyes up to such a wide variety of pizza. I tend not to have a preference for any specific style of pizza, as long as it is well made it doesn't matter to me if it is naples style, a calzone, stuffed, thin crust or pan pizza, pizza puff or even a pizza pot pie. As of right now I'm anxiously looking forward to a Chicago Pizza Club return to Burt's Pizza, which has been, hands down, my favorite Chicago Pizza Club experience thus far.

[Chicago Pizza News] Madison, WI pizza chain is coming to Chicago

Chicagoist.com is reporting that Madison, WI based pizza chain, Ian’s Pizza, will be opening up a new location in Chicago on or around June 1st. It looks like Ian's is a New York style pizza place with emphasis on new and unusual pizza offerings, as evidenced by their menu. Ian's will be located at 3463 N. Clark, just a little bit south of Wrigley Field. For the full Chicagoist.com article, just click here!

Pizza Metro II [Meeting #37]

Pizza Metro II
925 N. Ashland Ave. (Google Maps)
(773) 772-3267

CPC invaded Pizza Metro II on 12/7/06

Is there anything better on an arctic-cold evening than nice hot pizza with friends? I sure as hell don't think so, and I'm sure the members of the Chicago Pizza Club who braved the cold weather last night will agree with me.

Pizza Metro II is (as the name implies) the second location of the popular East Village pizzeria, Pizza Metro. Their 2nd location boasts an expanded seating area and a larger menu with more pasta items. But dammit, we were there for the pizza and we wasted no time in ordering up three hot pies to warm our chilled innards. After careful study of the menu—which boasts several unusual ingredients as corn, peas, and potatoes—we made our choices. Pizza Metro serves rectangular thin crusts pizza which are quite large and hover somewhere in the realm of 'not quite a thin crust' and 'not quite a pan pizza.' Our selections were as follows:

• Pepperoni & Garlic
  
  
• Italian Sausage & Basil
  
  
• Potato & Rosemary

Since Pizza Metro II offers you the option of ordering by the whole pizza, by the half pizza, or by the slice we ordered two whole pizzas and a half pizza of the Potato & Rosemary. Our pizzas came about 20 minutes after we ordered. And yes, they were all quite tasty. They all hide a nice crispy crust that wasn't too dry, and I remember enjoying the cheese quite a bit too. The Pepperoni & Garlic seemed to be the favorite of the group, with them using what we all agreed was just the perfect amount of garlic. The Sausage & Basil was also pretty satisfying as well. And I remember being initially impressed by the unusual flavor of the Potato & Rosemary pizza, but after a few more slices it soon lost it's lustre. We made the right decision in ordering that pizza as a half.

Take note Pizza Clubbers, these pizzas are BIG! The five of us who did manage to make it out last night found ourselves intimidated by the amount of pizza we ordered, but on the whole, too much pizza is never considered a problem. Overall, these pizzas didn't disappoint, but they didn't exactly blow minds either. I'd refer to this place as that "ole' dependable" kind of neighborhood joint that you'd support if you lived nearby, but not the kind of place you'd exactly go out of your way for. Rock-solid, but not outstanding.

Pizza Metro II is BYOB and also has a small cooler of sodas in bottles, cans and 2-liters. The seating area is fairly small (I'm curious to see the original Pizza Metro's seating area if this place is considered "expanded"), and last night it was a bit chilly in their restaurant, but we were soon warmed up with our pizzas. The prices were fairly average, with beverages and a LOT of leftover pizza to take home it came to about $14 a Pizza-Clubber. Since we probably had enough pizza left for another 4 members, it would have been less than $10 had more people shown up. The staff were all very helpful and friendly as well.

Petey gives Pizza Metro II a 6.75/10.


Italian Sausage & Basil to warm us up...


Potatoes on a pizza?! Yes, it's true


The crowd-pleasing Pepperoni & Garlic


Where it went down

Chicago's Pizza [Meeting #35]

Wednesday, October 18th
Chicago's Pizza
3006 N. Sheffield (GoogleMaps)
773.755.4030

CPC invaded Chicago's Pizza on 10/18/06

Come judge harshly indeed.

Chicago Pizza Club meeting #35 has come and gone, and those who attended are probably most happy about the "gone" part. The general consensus was that this was the most mediocre of mediocre Chicago pizza, and one can't help but wonder if they truly deserve to besmirch our good city's name.

The Chicago Pizza Club invaded Chicago's Pizza on North Sheffield last night and ordered up our pies just before 8pm. Our selections this week were:

• the Garlic Lovers Pizza: With fresh sliced tomatoes, roasted garlic, fresh basil and mozzerella cheese, brushed with olive oil. (This was from their 'Gourmet Pizza' menu).
  
  
• The Chicago Special Stuffed Pizza: Sausage, mushrooms, green peppers & onions.
  
  
• Thin crust pizza with pepperoni: This one is self explanatory.

Our pizzas took about 40 minutes to arrive, and worked out to $9 per person (paid in advance, including soft drinks) for the 8 Pizza Clubbers that we had in attendance (side note: we managed to order the perfect amount of pizza for 8 people). The Stuffed Pan Pizza was probably the best pizza of the three that we ordered, the sauce was pretty interesting but in the end I think it was mainly responsible for the massive heartburn I had when I woke up at 4 in the morning. The thin crust pepperoni pizza was pretty standard and nothing really to speak of, other than to say, yes, it faired better than a Domino's pizza. Their 'Gourmet' Garlic Pizza was probably the most maligned of our order, though I do know of at least one member who liked it.

As for this restaurant's atmosphere? Well, I think you'd find more atmosphere floating in space in an orbit around Pluto (I still can't get used to their only being 8 planets, but that's neither here nor there...). This was storefront seating, and the restaurant's modus operandi at this location seemed to revolve around carryout, delivery and pizza by the slice. Though I was presently suprised when they brought us out real plates and silverware. And, they did let us turn on the baseball playoffs, and that was nice.

In the end, this pizza wasn't worth the effort of our trek, parking in this neighborhood is extremely difficult, and even more so when the Vic Theatre across the street is attracting hippies like nobodies business for a concert. I'm guessing this place bases their business on locals who eat there out of convenience.

Petey gives Chicago's a 4.55.


Here comes our pizza


Maybe it's the Garlic Lover's, maybe it's not...


Thin-crust pepperoni


The pan pizza, looking a little worse for wear


Where it went down

Spacca Napoli [Meeting #29]

Spacca Napoli
1769 W. Sunnyside (Google Maps)
773-878-2420

CPC invaded Spacca Napoli on 4/5/06

What to say about Spacca Napoli? First off, this restaurant is located in the Lincoln Square neighborhood and from appearances seems to have opened somewhat recently. They serve vera pizza napoletana, cooked in an imported wood-burning oven, decorated with a tile mosaic by the owner's, Jonathan Goldsmith, wife, Ginny Sykes (some of her art also graces the walls). Some internet research tells me that the oven is made of 13,000 pounds of brick, sand, and tufo imported from Italy and was built by three craftsmen from Naples. In addition to what we would all agree is a very serious oven, this Neapolitan-style pizza place takes their ingredients very seriously, using (among things) fresh whole-milk mozzarella (fior di latte mozzarella), imported Italian flour and olive oil.

The atmosphere of the restaurant had a nice contemporary feel to it, with touches of the Old Country, mainly the paintings on the wall, and the tile mosaic of the pizza oven. We went on a Wednesday night and the place was packed to the gills, with several people (besides us) waiting to be seated. The service was top notch, the owner was very accommodating to our large group, and was also very apologetic about us having to wait for our tables despite having a reservation... the fact that they gave us free champagne and bread while we waited also tends to help. Also, the waiters were very helpful in translating the menu and explaining the differences in the three Italian beers that they serve.

Spacca Napoli serves individually sized pizza's, about 10 inches in diameter. So rather than ordering a few pizzas for the group to share (as we usually do), the Chicago Pizza Club let each member fend for themselves. Everyone's meal averaged out to about $23 per person, and this included a beer and a tip for our server. Orders came pretty quickly, in about 20 minutes (no surprise, considering the size of the oven), and once everyone had tried what they ordered members then started to trade slices in order to sample the variety that this restaurant offers.

We ordered the following:

Marinara tomato, oregano, garlic, basil, olive oil
Margherita tomatoes, oregano, fior di latte mozzarella, basil, olive oil
Funghi tomatoes, fior di latte mozzarella, basil, mushroom, olive oil
Salsiccia tomatoes, fior di latte mozzarella, basil, italian sausage, olive oil
Funghi E Salsiccia tomatoes, fior di latte mozzarella, basil, mushrooms, italian sausage, olive oil
Bufalina tomatoes, basil, mozzarella di bufala, olive oil
Prosciutto E Arucola pizza bianca with provola, prosciutto di parma, arugula shaved parmesan olive oil
Salsiccia E Broccoletti pizza bianca with italian sausage, rapini, fior di latte, olive oil
Bianca Con Bufala pizza bianca with mozzarella di bufala, basil, olive oil
Quattro Formaggi pizza bianca with fior di lette, gorgonzola, ementhal, fontina

Petey gives Spacca Napoli a score of 7.25/10


Ooooh! Exterior Lighting!


The oven, in all her glory


Anti-pasto, the opening act for the main event


Look at that fresh basil!


Man, that looks good... wish I had one right now


Time for your close up Mr. Pizza...


Ryan goes to town


The Chicago Pizza Club in action


Where it went down