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
Other Information
Parking: Street, Lot, Private
Attire: Casual
Cuisines: Caterers, American, Sandwiches, Take Out, Italian, European, Continental, Pizza
