I began researching and making pizza after moving out west from Chicago. Premium Wisconsin Mozzarella, separate thin and deep dish dough recipes prepared daily, and a third generation sausage purveyor from Chicago—the same sausage maker that supplied the pizzerias that made Chicago pizza famous—are just a few of the examples of my commitment to quality and authenticity.
When I opened the first Chicago Fire, I created recipes based on how great they taste, not how much time they take to prepare. It turns out, people enjoy socializing when dining out and appreciate having a little more “table time” to relax, not to mention the anticipation of that hot, crispy, buffalo wing or the cheesy, flaky, deep dish pizza made to order!
Eric Schnetz
