This Dec. 15, 2016, file photo shows a Pizza Hut restaurant in New Orleans. (AP Photo/Gerald Herbert, File)
Pizza Hut plans to close 250 U.S. restaurants in the first half of this year as its parent company considers a sale of the chain.
Yum Brands said Wednesday it’s targeting underperforming Pizza Hut restaurants in its system. Pizza Hut has more than 6,000 locations in the U.S.
Louisville, Kentucky-based Yum Brands said in November it was conducting a formal review of options for Pizza Hut, which has struggled with outdated stores and growing competition. The chain’s U.S. same-store sales, or sales at locations open at least a year, fell 5% last year, Yum said.
Rival Domino’s, the world’s largest pizza company, hasn’t yet released its full-year earnings, but its U.S. same-store sales were up 2.7% in the first nine months of last year.
Internationally, Pizza Hut’s results have been stronger. International same-store sales were up 1% last year, with growth in Asia, the Middle East and Latin America, Yum said. China is Pizza Hut’s second-largest market outside the U.S., accounting for 19% of sales.
Yum CEO Chris Turner said Wednesday that the company plans to complete its review of options for Pizza Hut this year. He declined to share further updates on the process.
Pizza Hut ended 2025 with 19,974 stores globally, which was 251 fewer than it had the previous year. Pizza Hut opened nearly 1,200 stores across 65 countries last year, but closures outpaced that. Yum said Wednesday that Pizza Hut plans more global openings in 2026 but it didn’t give details.
Pizza Hut was founded in 1958 in Wichita, Kansas. PepsiCo acquired the chain in 1977 but spun off its restaurant division — which became Yum Brands — in 1997. Yum Brands also owns KFC, Taco Bell and Habit Burger & Grill.
Jalen Gough was born on the slopes. The oldest child of professional mogul skiers, her mother Patty is *** 3-time X Games champion. One of the first Americans to qualify for the games in Italy, Jalen is one of the favorites to win gold. But before we talk about her skiing, let’s talk about her dancing. Last year, Cough and her US mogul’s teammates went viral after performing the Dallas Cowboys cheerleader’s famed thunderstruck routine. Impressed by her moves in ski boots, America’s sweethearts invited her to dance with them pregame last fall. I was very nervous. I was like shaking, meeting the cowgirls and dancing with them. Um, I mean, I feel like the nervous competing is, you know, you get the jitters, but like. I know that run. I know how to ski it. I’m nervous to like dance with professional dancers is like I don’t know how to dance. This is like not so out of my comfort zone, but um it was really cool to be able to do that. Something else that’s. Last March, she won the Mogul’s World Championship, conquering the course in Lavino, where she’ll be skiing during the Olympics. Like I feel really great with where my skiing is at right now. Prepared, focused, and ready to earn her first Olympic gold. And to indulge *** bit on some of the food at the games. I’m going to be eating *** lot of pizza and pasta the whole time. I could never get sick of either of those foods. So Kough’s longtime boyfriend Bradley Wilson is also *** mogul skier, *** three-time Olympian. He retired from the sport after the 2022 games in Beijing. On the road to Milan Cortina, I’m Fletcher Mackle.
Born on the slopes, moguls skier Jaelin Kauf favorite to win gold medal at Milan Cortina Olympics
Originally called “hot dogging,” freestyle skiing became an Olympic sport at the Calgary games in 1988, and for one American skier, freestyle is a family affair.Jaelin Kauf was born on the slopes, the oldest child of professional mogul skiers. Her mother, Patti, is a three-time X-Games champion.One of the first American athletes to qualify for the games in Italy, Jaelin is one of the favorites to win gold, but before we tell you about her skiing, let’s talk about her dancing.Last year, Kauf and her U.S. moguls teammates went viral after performing the Dallas Cowboys cheerleaders’ famed thunderstruck routine.Impressed by her moves in ski boots, America’s Sweethearts invited her to dance with them pregame last fall. “I was very nervous. I was, like, shaking, meeting the cowgirls, dancing with them. I mean, I feel like skiing, I get nervous competing, you know, you get the jitters, but, like, I know that? I know how to see it. I’m nervous to, like, dance with professional dancers, I don’t know how to dance, so it’s like, so out of my comfort zone, but it was really cool to be able to do that,” Kauf said. Something else that’s cool, last March she won the moguls World Championship, conquering the course in Livigno where she’ll be skiing during the Olympics. “I feel really great with where my seeing is out right now,” Kauf said.Prepared, focused, and ready to earn her first Olympic gold, and to indulge a bit in some of the food at the games.”I’m going to be eating a lot of pizza and pasta the whole time. I could never get sick from either of those foods,” Kauf said. Kauf’s longtime boyfriend, Bradley Wilson, was also a moguls skier. A three-time Olympian, he retired from the sport after the 2022 Games in Beijing.
Originally called “hot dogging,” freestyle skiing became an Olympic sport at the Calgary games in 1988, and for one American skier, freestyle is a family affair.
Jaelin Kauf was born on the slopes, the oldest child of professional mogul skiers. Her mother, Patti, is a three-time X-Games champion.
One of the first American athletes to qualify for the games in Italy, Jaelin is one of the favorites to win gold, but before we tell you about her skiing, let’s talk about her dancing.
Last year, Kauf and her U.S. moguls teammates went viral after performing the Dallas Cowboys cheerleaders’ famed thunderstruck routine.
Impressed by her moves in ski boots, America’s Sweethearts invited her to dance with them pregame last fall.
“I was very nervous. I was, like, shaking, meeting the cowgirls, dancing with them. I mean, I feel like skiing, I get nervous competing, you know, you get the jitters, but, like, I know that? I know how to see it. I’m nervous to, like, dance with professional dancers, I don’t know how to dance, so it’s like, so out of my comfort zone, but it was really cool to be able to do that,” Kauf said.
Something else that’s cool, last March she won the moguls World Championship, conquering the course in Livigno where she’ll be skiing during the Olympics.
“I feel really great with where my seeing is out right now,” Kauf said.
Prepared, focused, and ready to earn her first Olympic gold, and to indulge a bit in some of the food at the games.
“I’m going to be eating a lot of pizza and pasta the whole time. I could never get sick from either of those foods,” Kauf said.
Kauf’s longtime boyfriend, Bradley Wilson, was also a moguls skier. A three-time Olympian, he retired from the sport after the 2022 Games in Beijing.
Hideaway Pizza is not out first famous college-town pizza restaurant.
With a lineage going back to College Station and Texas A&M — and before that, colleges across Massachusetts and New England — Kabylo’s Pizza by the Slice is a New York-style urban-munchies classic.
Except this pizzeria is in the very boring and suburban Tarrant Parkway Plaza, 8700 North Tarrant Parkway at Davis Boulevard, North Richland Hills.
Kabylo’s is a spinoff from the Ferhi family’s Antonio’s Pizza by the Slice, which made TV news when it closed in College Station in 2021 after 17 years.
Antonio’s was known as one of the best New York-style pizza-by-the-slice restaurants, and Kabylo’s keeps that tradition.
At the time, the Ferhis said the restaurant would be moving to the Dallas area.
A pizza slice with jalapenos, olives and mushrooms at Kabylo’s Pizza by the Slice in North Richland Hills, Texas, seen Jan. 11, 2026. Bud Kennedy bud@star-telegram.com
It arrived in 2022 as Kabylo’s, named for the family’s roots on the Mediterranean Sea in the Kabylia region of Algeria.
None other than The Washington Post listed Kabylo’s along with the Slice City Pizza locations as the best New York-style pizza in Texas.
It definitely has all the requirements for a New York-style pizza stand:
Lots of mind-boggling signage? Check.
Pizza by the 8-inch slice? Check..
Bare-bones pizza stand with a walk-up counter? Check.
Strong smell of pizza sauce? Check.
Endless menu of options and toppings, plus 11 different chicken pizzas and 12 different calzones? Check.
Thin 16-inch pizza crust, foldable? Check.
Like you remember from your college years on Sixth Street or Bourbon Street or wherever? Check.
Kabylo’s Pizza by the Slice has an eye-catching sign for its dill pickle-ranch pizza in a North Richland Hills shopping center next door to a popular mochi doughnuts shop, as seen Jan. 11, 2026. Bud Kennedy bud@star-telegram.com
Kabylo’s had 60 cardboard boxes folded and ready to go the other day, as if any minute a customer might walk in and order 60 pizzas to go.
It’s entirely possible.
North Texas has dozens of New York-style pizzerias. But Kabylo’s stands out for its light crust, generous toppings and odd choices like a pizza with apples, pico de gallo or chorizo; a “crazy chicken” pizza with grilled, barbecued and spicy chicken; a mac-and-cheese pizza with provolone. or a dill pickle-and-ranch pizza.
Two giant slices and a Greek, Caesar or apple-cranberry salad sell for less than $9.
Don’t expect ambience or decor. There’s nothing here but pizza.
(The very highly regarded Golden Crown Cookies & Mochi Donuts is next door, and Kindred Coffee is nearby.)
Kabylo’s is open for lunch and dinner daily; 817-849-2600, kabylos.com.
Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
Last week, I finally traveled to New York City to visit the Kotaku office, hang out with the people who work there, and even meet up with some former staff. It was a great time! Had a blast visiting the city, and getting there was a breeze. However, getting home was a mess and involved me crashing in the Detroit Metro Airport for seven hours before heading home to Kansas City. But it wasn’t all bad news. While in the airport, I found a strange vending machine that dispenses hot personal pizza pies.
My wife and I landed in Detroit around midnight. After verifying our new tickets to Kansas City with the staff, we picked out a spot near our terminal and killed time until our flight. Once we had set up a home base in the corner of the seating area, not far from a bathroom, charging station, and water fountain, I decided to explore. I quickly stumbled upon a 24/7 area of the airport—mostly deserted at 1 a.m.—that was filled with different vending machines. It was the Pizza Cat machine that caught my eye.
I was hungry. And I didn’t want to eat more chips and jerky. I wanted something hot and tasty. So a big vending machine promising hot pizzas in five minutes made me excited. I wasn’t alone either. Before I could get to the machine, an older man with a large roller suitcase walked up to the Pizza Cat and began ordering a pizza. He then stepped back and watched. I did too. The machine hides what it does, but I was able to hear what sounded like a small motor and fan kick on.
About five minutes later, a cardboard box containing the man’s cheese pizza popped out of a slot. He turned around, looked at me, and then sort of shrugged as if to say, “Huh, this is weird.” I replied, “Weird, but hey, it’s pizza!” I must have startled him because he let go of his luggage, which fell to the floor with a loud thud, and in the process nearly dropped his newly acquired pizza. After I helped him get situated, he scurried off to eat his food.
Meanwhile, I repeated the process he’d just finished and used the large touchscreen to order a pepperoni pizza. Five minutes later, it popped out in a box. As I was grabbing it, another person, a younger man, slipped in behind me to toss away his pizza box. “Pretty good, actually!” he shared with me before leaving. I wasn’t so sure.
Sitting back down with my wife in the corner of the airport we’d picked out, I opened the box and found a small, very thin, and slightly greasy little pizza. It had a crispy crust and looked okay. But when I picked up a slice, it felt very soft and rubbery. Thankfully, it wasn’t chewy, but the bland dough and tiny amount of sauce were disappointing. The cheese was fine and the pepperoni slices spicy enough to help it not be a completely bland bit of food. Still, after enjoying NYC pizza just a day before consuming this vending machine pizza, I wasn’t impressed.
Then again, being able to spend $13 to get a personal pizza whenever I want in the middle of an empty airport at 1 a.m. is nice. If you ever find yourself stuck in the Detroit Metro Airport overnight and crave some food, look for the Pizza Cat vending machine, lower your standards, and enjoy a hot pizza pie. Or something approximating a pizza.
An announcement today revealed California Pizza Kitchen (CPK) will be acquired by Consortium Brand Partners (CBP) in partnership with Eldridge Industries, Aurify Brands, and Convive Brands. The consumer brand investment company also owns Jonathan Adler, Outdoor Voices, and Reese Witherspoon’s clothing line, Draper James.
Convive Brands, a restaurant operations and investment platform, is set to run global operations and act as master franchisor for CPK restaurants. CEO Jon Weber will join as CEO of the CPK restaurant group.
What Has CPK Been Up to?
Founded in Beverly Hills in 1985, CPK is known for its fast-casual, California-style dishes and for pioneering the Original BBQ Chicken Pizza. The chain has been owned by its lenders since it recovered from bankruptcy in 2020 due to pandemic-driven financial issues.
CPK now consists of over 120 restaurants across 10 countries and operates a consumer-packaged goods platform, distributing frozen foods like pizza to 10,000 grocery stores worldwide. The brand also recently launched a vending machine system in airports, campuses, and entertainment venues that offers warm, freshly baked pizza.
An Inc.com Featured Presentation
Jonathan Greller, CBP’s president and co-founder said in the press release that the company will “build on CPK’s rich heritage by expanding its global restaurant footprint, growing its grocery presence, and exploring new product categories that celebrate California creativity and flavor.”
With three prior acquisitions under its belt, CBP adds food, beverage, and hospitality sectors to its portfolio with the new deal.
Key Players
Asset management company Eldridge Industries invests in brands including Billboard and Rolling Stone, GoPuff, and the Los Angeles Dodgers, along with The Little Beet and Melt Shop, according to NRN.
CRIME STOPPERS. WELL, THEY’RE NOT JUST FIGHTING FIRES TODAY. THEY’RE DELIVERING PIZZA. DOMINO’S PIZZA TEAMS UP WITH THE PAPILLION FIRE DEPARTMENT TO PROMOTE FIRE SAFETY. KETV NEWSWATCH SEVEN’S PETE CUDDIHY WENT ON THE DELIVERY ROUTE AND FOUND OUT THEY WERE BRINGING MORE THAN JUST YOUR FAVORITE SLICE. WHEN CUSTOMERS IN PAPILLION ORDERED THEIR DOMINO’S TODAY, THEIR DELIVERY CAME WITH A SURPRISE VISIT FROM THE FIRE DEPARTMENT AND A CHECK ON THEIR SMOKE DETECTORS TO ENSURE THEIR SAFETY. A NORMAL DAY IN DOMINO’S KITCHEN IS FILLED WITH SPRINKLING GARLIC KNOTS WITH PARMESAN, CUTTING UP PIZZAS INTO SLICES AND FOLDING THEIR FAMOUS BOXES UP READY FOR DELIVERY. BUT SUNDAY WAS NO ORDINARY DAY FOR DOMINO’S PAPILLION STORE. THE PIZZA CHAIN TEAMED UP WITH THE PAPILLION FIRE DEPARTMENT FOR FIRE PREVENTION WEEK, ADDING A NEW VEHICLE TO THEIR DELIVERY TEAM. NOW FOLLOWING BEHIND THEIR FAMOUS DELIVERY CARS MARKED WITH THE RED AND BLUE GAME PIECE WAS A PAPILLION FIRE ENGINE TEAMED UP WITH DOMINO’S PIZZA THIS YEAR. TO CHECK RESIDENTS FOR SMOKE DETECTORS IF THEY HAVE WORKING SMOKE DETECTORS. CREDIT TO THEM, THEY GOT A FREE PIZZA WHILE EMPLOYEES IN THE KITCHEN PRESSED THE DOUGH AND LAID THE TOPPINGS. FIREFIGHTERS BRIAN O’SHEA AND TODD CREWS WAITED FOR THEIR MOMENT TO DELIVER CUSTOMERS ORDERS WITH A SIDE OF SAFETY. GIVE US ABOUT 15 MINUTES. WHEN EVERYTHING WAS BAGGED, IT WAS TIME FOR PAPILLION FIRE DEPARTMENT TO ROLL OUT. HI. HOW ARE YOU DOING TODAY? GOOD. HOW ARE YOU? NOT TOO BAD. IS THAT FOR YOU? THANK YOU. HELLO. HI. HOW ARE YOU? GOOD. JUST WANT TO MAKE SURE YOU HAVE A WORKING SMOKE DETECTOR. YEAH. FIRE THE DELIVERY. RESULTING IN A WIN WIN SCENARIO. WORKING ALARMS. IT’S GOOD. MEANING? FREE PIZZA FOR THE CUSTOMER. GREAT. THANK YOU. THANK YOU VERY MUCH. APPRECIATE IT. A POSITIVE DAY TEAM LEAD AT DOMINO’S JONATHAN GLENN IS HAPPY HE WAS A PART OF. I GREW UP HERE MY WHOLE LIFE, SO BEING ABLE TO GIVE BACK TO THE COMMUNITY YOU GREW UP IN IS ALWAYS SPECIAL. TO DO AN EVENT, REWARDING THE COMMUNITY FOR TAKING PRECAUTIONS. ONE FREE PIZZA AT A TIME. WE APPLAUD PEOPLE FOR TAKING STEPS TO MAKE SURE TO KEEP THEIR FAMILY AND THEIR HOMES SAFE. THE PAPILLION FIRE DEPARTMENT SAYS THAT IF YOU DON’T HAVE A WORKING SMOKE DETECTOR OR IF YOU NEED ONE REPLACED, YOU CAN CONTACT THE MAYOR’S HOTLINE AND THEY’LL COME OUT AND INSTALL ONE FOR YOU. REPORTING FROM PAPI
Fire department in Nebraska teams up with Domino’s to deliver fire safety
When customers in Papillion, Nebraska, ordered their Domino’s Sunday afternoon, their delivery came with a surprise visit from the Papillion Fire Department and a check on their smoke detectors to ensure their safety.A normal day in a Domino’s kitchen is filled with sprinkling garlic knots with parmesan, cutting up pizzas into slices, and folding their famous boxes up ready for delivery. But Sunday was no ordinary day for the Domino’s store in Papillion, which is a suburb of Omaha.The pizza chain teamed up with the Papillion Fire Department for Fire Prevention Week, adding a new vehicle to their delivery team. Now following behind their famous delivery cars — marked with the red and blue game piece — was a Papillion fire engine.”Teamed up with Domino’s Pizza this year to check residents for smoke detectors. If they have working smoke detectors, credit to them — they got a free pizza,” said Battalion Chief of Papillion Fire Department Brian Oshey.While employees in the kitchen pressed the dough and laid the toppings, firefighters Brian Oshey and Todd Groose waited for their moment to deliver customers’ orders with a side of safety. When orders were bagged, it was time for the Papillion Fire Department to roll out, knocking at the door with pizza in hand, ready to check the customer’s smoke alarms.The delivery resulted in a win-win scenario: working alarms meant free pizza for the customer — a positive day.Team lead at Domino’s, Jonathan Glynn, is happy he was a part of it.”I lived in Papillion my whole life, so doing this is really cool,” said team lead at Papillion Domino’s, Jonathan Glynn.Rewarding the community for taking precautions, Oshey said, “We applaud people for taking steps to make sure they’re keeping their family and their home safe.”
PAPILLION, Neb. —
When customers in Papillion, Nebraska, ordered their Domino’s Sunday afternoon, their delivery came with a surprise visit from the Papillion Fire Department and a check on their smoke detectors to ensure their safety.
A normal day in a Domino’s kitchen is filled with sprinkling garlic knots with parmesan, cutting up pizzas into slices, and folding their famous boxes up ready for delivery. But Sunday was no ordinary day for the Domino’s store in Papillion, which is a suburb of Omaha.
The pizza chain teamed up with the Papillion Fire Department for Fire Prevention Week, adding a new vehicle to their delivery team. Now following behind their famous delivery cars — marked with the red and blue game piece — was a Papillion fire engine.
“Teamed up with Domino’s Pizza this year to check residents for smoke detectors. If they have working smoke detectors, credit to them — they got a free pizza,” said Battalion Chief of Papillion Fire Department Brian Oshey.
While employees in the kitchen pressed the dough and laid the toppings, firefighters Brian Oshey and Todd Groose waited for their moment to deliver customers’ orders with a side of safety.
When orders were bagged, it was time for the Papillion Fire Department to roll out, knocking at the door with pizza in hand, ready to check the customer’s smoke alarms.
The delivery resulted in a win-win scenario: working alarms meant free pizza for the customer — a positive day.
Team lead at Domino’s, Jonathan Glynn, is happy he was a part of it.
“I lived in Papillion my whole life, so doing this is really cool,” said team lead at Papillion Domino’s, Jonathan Glynn.
Rewarding the community for taking precautions, Oshey said, “We applaud people for taking steps to make sure they’re keeping their family and their home safe.”
Alex’s Pizza, the humble Roxborough shop that’s stood at the corner of Pechin Street and Leverington Avenue since 1961, will expand next year with a new location on the Ocean City Boardwalk.
Known for thin crust pies baked with a swirl of red sauce, the restaurant passed between several owners before it was purchased and renovated a few years ago by a team of investors who grew up in the surrounding neighborhoods. The same group owns Manayunk’s the Rook bar and restaurant, which replaced the former East End Tavern on Cresson Street in 2020 and expanded to Wildwood earlier this year.
“Our core group grew up on Alex’s Pizza,” said Rich Ennis, one of the five partners in the restaurant group. “We see so much development going on in the Roxborough, Manayunk and East Falls areas and the last thing we wanted was for a staple like Alex’s to get in the hands of a developer and just become another rental unit.”
During a recent trip to Ocean City, Ennis and business partner Dylan Bear started tossing around the idea of expanding Alex’s to the boardwalk. Without much planning, they checked out a few available spaces.
“There’s not a lot of opportunity there,” Ennis said. “You have tenants that stay for a long time and people that have been vacationing there for years realize that they don’t leave.”
The group decided to buy out the business of the former Pizzeria Eataly on the boardwalk between 12th and 13th streets. They’ll spend the next few months renovating the space and getting their menu together for an opening ahead of peak shore season next year.
Ennis said the shop in Ocean City will tweak the original Alex’s recipe to tailor their pies for selling individual slices, which they don’t do in Roxborough. They will be a bit bigger, but they’ll still have the signature thin crust and swirl that’s also done by boardwalk titans Manco & Manco Pizza and Prep’s Pizzeria & Dairy Bar.
“I guess the swirl has its place in Ocean City,” Ennis said. “Our pie may change a little bit, but nothing drastic. We still want to go with a light, thin crust pizza that’s a little different from your traditional boardwalk pie.”
With a bigger kitchen, Ennis also anticipates the shop will sell smash burgers and fries that are popular at the Rook.
In addition Alex’s Pizza and the Rook’s sit-down locations, Ennis and his partners own the Rook on 4th takeout spot in Olde Kensington and the Rook Catering Company. At Alex’s, the group is closing in on selling its 100,000th pizza since taking over in 2023.
“I know that’s not a lot to some places like the Angelo’s and Del Rossi’s of the world, but we’re a small little pizza shop in Roxborough which has just been around for a long time,” Ennis said. “There’s a tradition of repeat customers — old neighborhood people that have always gone there for their Friday night pie. We really just wanted to bring that business back to life, which I think we’ve been able to do.”
Bear will take the lead at the shop in Ocean City, where renovations are expected to be finished in January. Ennis hopes to keep the shop open most of the year.
“From our experience just being down there in September and a little bit of October so far, weekends still have some pretty good traffic,” Ennis said. “I think the first season for us is going to be kind of getting our sea legs to see what makes the most sense. We envision being open on the weekends at least through the (winter) holidays.”
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This delicious and simple pizza casserole is the perfect weeknight dinner solution. Made with layers of pasta, pizza sauce, pepperoni, cheese, and your choice of toppings, it’s sure to be a crowd-pleaser!
This is an emergency post. We’ve had a pizza casserole recipe on the blog since it first began, almost 17 years ago. Until now. I went to pull it up for dinner one night a few weeks ago and it was gone. Where did the pizza casserole recipe disappear to?!
I still have no idea what happened, but thankfully I still had the recipe with one change, we ONLY use our homemade pizza sauce. You’ll have to trust me on this one, it totally transforms the dish from good to amazing.
Every time I ask my kids for dinner ideas, they always say pizza…every single time. I love pizza as much as the next person (four cheese margherita pizza, pizzeria pizza dough, pesto pepperoni and sausage pizza), but homemade pizza takes time and planning ahead. Let me be honest, sometimes I’m not that on the ball. Pizza pasta casserole to the recipe! It tastes like you are eating pizza but it’s on the table from start to finish in less than an hour.
What is Needed to Make Pizza Casserole?
If you’re looking for a delicious and quick weeknight meal, this easy pizza casserole dinner is a recipe that the whole family will love. With simple ingredients and minimal prep time, you’ll have dinner on the table in no time! Here is everything you’ll need…
Ground Beef: We used 85/15 which I recommend for the best flavor.
PRO TIP: You can use just ground beef or just sausage, but I found that the combination of both meats provided a depth of flavor that was so tasty. Ground beef is also so kid-friendly!
Mild Italian Sausage: Adds that signature meat lovers pizza flavor.
Homemade Pizza Sauce: You really have to try this homemade pizza sauce in this recipe, but if you don’t have the time, buy a good quality store-bought sauce.
Pasta: We use rigatoni but any pasta will work fine. I’d recommend a big hearty noodle for the best texture.
Mozzarella: The best melty cheese for pizza.
Pepperoni: any brand of pre-sliced pepperoni works great
Parmesan Cheese: adds bold pizza flavor
Sliced Black Olives: totally optional but I love olives so they are a must for me
Garlic Parsley Seasoning: We like Johnny’s Garlic Spread.
Italian Seasoning: boosts those Italian flavors
Fresh Parsley: I like to sprinkle it over the top after it bakes to add a pop of freshness.
The measurements and details for all the ingredients can be found down below in the recipe card.
How to Make Pizza Casserole
This casserole is like a meat lover’s pizzas but in a casserole form. It makes having pizza for dinner so easy! Here are the steps for making this baked pasta casserole:
Prep: Preheat oven to 350℉.
Brown the Ground Meats: Place a skillet over medium heat and brown the ground beef and sausage. Drain any extra grease or juice. Add the pizza sauce and stir to combine.
Make the Pasta: Boil the pasta following the instructions on the package until al dente. Drain the pasta and stir it into the meat and sauce mixture.
Assemble the Casserole: Pour half of the pasta and meat mixture in a 9×13 casserole dish. Top with half of the mozzarella cheese and add a layer of pepperonis. Add the rest of the pasta and meat mixture and then the rest of the cheese and another layer of pepperonis.
Toppings: Sprinkle the parmesan and olives over the top and then the two seasonings.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes until the cheeses start to brown and get bubbly.
Cool: Let the casserole cool for a few minutes. Sprinkle with some fresh parsley and serve.
Keep scrolling to the end of the post for the complete recipe card with the instructions. You can save and print the recipe there.
I make a double batch of pizza sauce and freeze in 2-4 freezer bags using our Food Saver. It freezes perfectly and saves me so much time in the long run.
Pizza Casserole Variations
Pizza casserole is just as customizable as pizza is. If you’re a supreme pizza lover, add diced onions, bell peppers and mushrooms to the casserole. Bacon and ham can also be added if you want a true meat lover’s pizza.
Can I Make This Casserole Ahead of Time?
This is a great make ahead recipe! Assemble the casserole completely as written and then cover the casserole dish with foil and keep in the refrigerator until ready to bake. It will keep in the fridge for up to a day or two. Bake as written in the instructions. You may need to add a few extra minutes since it’s being baked straight from the fridge.
Storing and Reheating
Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. If I’m going to reheat a large portion of the casserole, I like to reheat it in the oven. Preheat the oven to 350 degrees F and warm up the casserole until heated through.
This pizza casserole makes a great lunch option for the next day. If I’m just warming up an individual portion for myself, I’ll just zap it in the microwave. It reheats very well and is so delicious!
Why You Will Love This Recipe
Family Friendly: I haven’t met a kid who doesn’t love pizza or pasta. Combine those two into one dish, and you have a winning recipe for the whole family.
Comfort Food: Casseroles are pure comfort! They are warm and inviting and the perfect option for a family dinner.
Quick and Easy: From start to finish, this recipe is ready in under an hour. It also could be made any time during the day and stored in the fridge until you’re ready to get dinner on the table.
Customizable: Feel free to swap out meats, cheeses, or toppings to create the pizza flavors your family enjoys.
Imagine a cheesy, savory dish that combines the best parts of pizza and pasta. Pizza casserole layers tender pasta, zesty pizza sauce, gooey melted cheese, and loads of crispy pepperoni, all baked to golden perfection. It’s the ultimate comfort food, packed with pizza flavor in every bite!
More Easy Casserole Recipes:
Watch How to Make Pizza Casserole
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Preheat oven to 350℉.
In a skillet over medium heat, brown the ground beef and sausage. Then drain any juices but leave the cooked meat in the skillet.
1/2 lb Ground Beef, 1/2 lb Mild Italian Sausage
Pour in the pizza sauce and stir to combine.
2 Cups Homemade Pizza Sauce
Meanwhile boil pasta according to directions for al dente so that the pasta still has a bit of chew to it. Drain pasta and mix with the sauce.
4 Cups Pasta
Pour half of the pasta mixture in a 9×13 baking dish. Top with half the Mozzarella cheese. Lay half the pepperonis on top.
3 ½ Cups Mozzarella, 6 oz Pepperoni
Next, add the remaining pasta meat sauce, cheese and pepperoni.
Sprinkle the parmesan cheese and olives on top followed by the garlic parsley seasoning and the Italian seasoning.
1/4 Cup Parmesan Cheese, 2 teaspoons Garlic Parsley Seasoning, Sliced Black Olives, 1-2 teaspoons Italian Seasoning
Cover with aluminum foil and bake for 20 minutes at 350 degrees F. Remove foil. Bake another 15 minutes until bubbly and brown.
Allow to cool for 5 minutes and then serve with a sprinkle of fresh parsley.
Opinions expressed by Entrepreneur contributors are their own.
Lawrence Longo is certain about one thing: America needs a great national pizza brand.
Not just a chain that cranks out slices, but a name that stands for quality, heritage and the kind of flavor people will travel for. “Our goal is to be that premium slice shop in America,” he tells Restaurant Influencers host Shawn Walchef.
The story started on a block in New York City’s SoHo neighborhood, where the original Prince St. Pizza has been drawing crowds for years. Its pepperoni square slice is an icon: crispy-edged, overflowing with curl and dripping with flavor.
Longo was a fan before he was a partner. “I used to go in as a customer,” he says. “I loved the pizza; I loved the energy in the shop. I could feel how much it meant to people.”
That connection turned into conversations. Longo got to know the owners, learning not just about the recipes but about the pride and history behind them. “We started talking about what it could be,” he recalls. “I told them, ‘This isn’t just a slice shop. This is a brand that could mean something in every city.’”
Eventually, that dialogue became a partnership, grounded in a shared commitment to keep the product and culture intact. Now the expansion is real. This interview took place inside a new Prince St. Pizza in Las Vegas, just steps from the Strip.
The crowd here is a mix of locals and visitors, but the slice in their hands tastes just like it would in SoHo. “That’s the goal,” Longo says. “No matter where you are, when you bite into it, it should feel like you’re in New York.”
The Las Vegas shop is just one of several new locations, each chosen carefully. “We don’t just go anywhere,” he explains. “We look for cities where Prince St. can fit in and still stand out. And then we build the right team to protect what makes it special.”
For Longo, it is not simply about growing bigger. It is about creating a national pizza brand without losing the soul of the original.
Prince St. Pizza’s footprint is getting bigger, and the momentum is real. New locations are opening in markets like Miami and Dallas. Each one matches the quality and culture of the original SoHo shop. Celebrity customers have become part of the story. Usher. Adam Sandler. Dave Portnoy. They aren’t there for photo ops. They come in because they like the pizza.
“They try, and they come back, and they like the brand,” Longo says. Being in cities like New York, Los Angeles and Chicago means crossing paths with people who live for good food, whether they are famous or not.
Growth also brings noise. “The bigger you get, the more haters you get,” Longo says. “You can’t listen to the noise. You want to listen to everybody, but you gotta just keep your head down, worry about yourself, do the best job you can and focus on your customers.”
That mindset is what allows Longo to keep expanding without losing the flavor and culture that made Prince St. Pizza a destination in the first place.
Every new store is another chance to prove that a premium slice shop can scale nationally without losing what made it special.
“Every time you open a new restaurant, you learn something new about your brand,” Longo says, “and we’re only getting better.”
It’s the same goal he set from the start — to take Prince St. Pizza from a single shop in New York to a true national brand. And for Longo, the recipe for getting there is simple: protect the product, protect the culture and keep serving slices worth traveling for.
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The Santa Monica luxury hotel is turning its patio into an Italian style pizza parlor Sunday and Monday
Credit: Courtesy Casa del Mar
Holiday staycationers can enjoy a pop-up at Santa Monica’s Hotel Casa del Mar this weekend as Truly Pizza takes over its oceanfront patio Sunday and Monday. Tickets are still available for the artisanal pizza popup, which are ordinarily sold-out events, and run from 11 am until sunset on the hotel’s stunning patio.
The two-day event features handcrafted dishes, award-winning pizzas, and desserts, all set against the stunning backdrop of the Pacific Ocean – a perfect blend of community spirit, exceptional California flavors, and the simple joy of gathering. To make a reservation for August 31 click HERE and for September 1 click HERE.
Booking a reservation is a great way to spend a day exploring Venice Beach and Santa Monica. The Venice Beach Heritage Museum is free and open until 5 pm on Sundays. Sundays also feature the famous Electric Bike Parade with streams of carnival-colored bicycles taking over the bike path for a kaleidoscopic light show.
Santa Monica’s Pacific Park will honor American workers this weekend with a red, white, and blue display. Photo courtesy Pacific ParkCredit: @alexc43
Pacific Park on the Santa Monica Pier will honor American workers this Labor Day weekend with a striking 90-foot-tall American flag animation displayed on its iconic Pacific Wheel, officials announced Friday. The tribute will feature the Ferris wheel’s 174,000 LED lights in a custom computer-generated show of red, white, and blue patterns, joining landmarks across Los Angeles in celebrating the nation’s workforce.
In a little over three decades, Nadeem Bajwa went from being a college student struggling to pay the bills to the owner of a fast food empire, owning 270 Papa John’s locations in North America.
The 58-year-old told CNBC that he immigrated to the U.S. in 1991 from Pakistan. He attended a college in Fort Wayne, Indiana, and worked side hustles to make ends meet. One of his side jobs was delivering pizza for a local Papa John’s chain, making $4.25 an hour. His first summer in the U.S., he would wash dishes during breakfast time, deliver pizzas for Papa John’s in the afternoon, and then work at Taco Bell at night.
“I just started delivering for Papa John’s when they came in town, and from there, just started loving it, and tips were good, so that helped,” Bajwa told CNBC.
When Bajwa graduated from college in 1996, he had already worked his way up the ranks at Papa John’s, going from delivery driver to area manager. He submitted applications to corporate roles at other companies, but found that he couldn’t get a job that would pay more than what he was making at Papa John’s. He decided to stick with the pizza shop for that reason.
Bajwa’s experience running a Papa John’s store helped when he eventually decided to become a franchisee and open his own location. In 2002, he opened his own Papa John’s restaurant in East Liverpool, Ohio, saving money on startup expenses by doing most of the labor himself.
The store took $150,000 to build out and was an instant success, with more customers showing up than expected. However, the crew was undertrained and overwhelmed, and half of them walked out that first day alone.
“[At first] it was chaos,” Bajwa told CNBC. “I learned how important it is to be ready before [opening].”
That one restaurant led to another, then another. Bajwa’s goal now is to open 500 Papa John’s locations in the coming years.
Papa John’s, which was founded in 1985, has over 3,000 locations in the U.S. It usually takes an initial investment of at least $272,915 to get a Papa John’s restaurant off the ground.
In a little over three decades, Nadeem Bajwa went from being a college student struggling to pay the bills to the owner of a fast food empire, owning 270 Papa John’s locations in North America.
The 58-year-old told CNBC that he immigrated to the U.S. in 1991 from Pakistan. He attended a college in Fort Wayne, Indiana, and worked side hustles to make ends meet. One of his side jobs was delivering pizza for a local Papa John’s chain, making $4.25 an hour. His first summer in the U.S., he would wash dishes during breakfast time, deliver pizzas for Papa John’s in the afternoon, and then work at Taco Bell at night.
“I just started delivering for Papa John’s when they came in town, and from there, just started loving it, and tips were good, so that helped,” Bajwa told CNBC.
Armand’s Pizza is celebrating 50 years of serving authentic Chicago-style deep-dish pizza, staying true to its original recipes and community spirit.
In the 1970s, Armand’s owner, Lew Newmyer, brought a new style of pizza to D.C. This line of customers was out the door.
(Courtesy Ron Newmyer)
Courtesy Ron Newmyer
Armand’s Chicago Pizzeria on Wisconsin Avenue in Northwest D.C. in 1980.
(Courtesy Ron Newmyer)
Courtesy Ron Newmyer
Chelsea Clinton, the only child of former President Bill Clinton and former Secretary of State Hillary Clinton, celebrates a friend’s birthday party at Armand’s.
(Courtesy Ron Newmyer)
Courtesy Ron Newmyer
Former Washington player Sonny Jurgensen smokes a cigar at a party catered by Armand’s Pizzeria.
(Courtesy Ron Newmyer)
Courtesy Ron Newmyer
Armand’s Pizzeria introduced Chicago style, deep-dish pizza to the District in 1975.
(Courtesy Ron Newmyer)
Courtesy Ron Newmyer
When you think of pizza in the D.C. area, most people would say they don’t have one favorite over others. There are so many styles, with so many variations and presentations nowadays, that quality and history are often ignored.
However, one name that usually has people saying, “Ah, I remember having their pizza,” is Armand’s, which is celebrating 50 years in the business of serving Chicago-style pizza in the District.
In the 1970s, Armand’s owner, the late Lew Newmyer, had the idea of bringing a new style of pizza to D.C.
“New York or thin crust never entered into the conversation,” said Lew’s son and the business’ current co-owner, Ron Newmyer.
He his dad constantly thought ‘outside-the-pizza-box’ and was determined to bring something different to the D.C. area and he did — Chicago-style deep dish pizza.
Lew Newmyer was originally a liquor salesman, then moved into the food business selling submarine sandwiches. While on a business trip to Chicago, Lew discovered deep-dish pizza and was determined to bring the thick crust and heavy cheese recipe to upper Northwest D.C.
In 1975, Armand’s opened on Wisconsin Avenue in Tenleytown.
“It kind of took off like a rocket. It was exciting and thrilling,” Ron Newmyer said.
Popular dishes included the usual cheese and pepperoni slices, but Armand’s took a chance and succeeded at a veggie pizza and even a spinach and garlic one.
Through the years, the Tenleytown location not only became a popular hangout with area college and high school students, but Kennedy Center actors and former first families visited Armand’s as well.
With a huge smile and gleam in his eyes, Ron Newmyer told WTOP the story of how back in 2009, the restaurant line rang and the U.S. Secret Service called to ask if the Obama family could visit.
“A gentleman introduced himself as a member of the Secret Service and said that Michelle Obama and her daughters were going to be coming in with some friends for a party … and that I should be downstairs to greet them,” he said.
Other notable Tenleytown guests included late President Jimmy Carter’s daughter, Amy Carter, along with professional hockey, basketball and football athletes.
Aside from the who’s who that made Armand’s a D.C. destination, it was Lew Newmyer who was one of the first people to introduce the area to pizza delivery.
Newmyer didn’t just buy a few cars and hire area teenagers to deliver his food. Instead, he bought a fleet of specially designed mini-trucks that were customized for Armand’s and featured built-in heaters to keep the pizzas warm.
“He is a visionary in the senses of business, and he foresaw that pizza delivery was going to be a big thing,” Ron Newmyer said. “He did it in such a big way.”
Now, with a post-COVID environment of inconsistent customer traffic and out of control pricing, Armand’s is still able to stand strong and celebrate 50 years in the restaurant business.
While Armand’s has not changed its pizza or style through the years, the Tenleytown location is long gone. But Armand’s continues to serve loyal, deep-dish customers in Rockville, Maryland.
That’s where customers will find the same mural from Tenleytown featuring Lew Newmyer and his smiling face, overlooking the main dining room as he makes sure every pizza is a winner, just like his longtime business.
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Home to some of the world’s most iconic pies, the pizza scene in Chicago rises to the occasion no matter how you slice it.
The city’s signature deep dish pizza is a classic Chicago experience, but there’s so much more to discover throughout the city’s downtown and neighborhoods. There’s tavern-style cut into crispy squares, bubbling wood-fired pies, and casual pizza joints run by Michelin-starred chefs.
From neighborhood icons that have fed generations to upstarts tossing tradition in the air, here’s a taste of what Chicago’s pizza scene is cooking up.
For a limited time, let the Chicago Pizza Pass guide you to the best bites in town and enjoy special deals and discounts along the way.
Chicago’s classic deep dish
Lou Malnati’s Pizza
Chicago’s deep dish pizza is legendary. Invented here during the 1940s, Chicago’s signature style of pizza is instantly recognizable for its bowl-like crust filled with cheese, sauce, and toppings (in that order). Make sure to grab a knife and fork before digging into one of these hefty pies:
Pizzeria Uno Considered by many to be the original deep dish, Pizzeria Uno has become a local legend in the heart of downtown. Their signature pie is loaded with sausage, pepperoni, onions, peppers, mushrooms, mozzarella, romano, and Uno’s own chunky tomato sauce. If there’s a wait, try your luck at their second location Pizzeria Due right down the street.
Lou Malnati’s Pizzeria This family-owned chain is one of the city’s best-known spots for deep dish pizza. Lou Malnati’s was founded by the son of Rudy Malnati, who is credited by many as being the inventor of Chicago-style pizza. They’ve stayed true to that original recipe, expanding their pizza empire to dozens of Chicagoland locations. No matter which you visit, make sure to upgrade your pie to include their signature butter crust.
Gino’s East Gino’s East is known for its Chicago-style deep dish pizza. But there’s so much more to love about the local chain. Their downtown location is also a brewery and small-stage venue, showcasing live music and comedy throughout the week. Of course, the pizza is worth mentioning. The 50-year-old recipe is slowly baked in seasoned cast iron pans until the crust is golden and flaky, then served piping hot and right out of the pan at your table.
Giordano’s Famous Stuffed Pizza Giordano’s is famous for their stuffed deep dish pizza, which comes full-to-the-brim with a range of fresh toppings. The menu includes staples, like the Chicago Classic filled with pepperoni, mushrooms, green peppers and onions, and inventive options, like the Greek with spit-roasted gyro meat, feta and mozzarella cheese, and Greek herb blend, served with a side of tzatziki sauce.
Pequod’s Pizza Looking for a fresh spin on deep dish? Pequod’s Pizza serves up its crave-worthy caramelized-crust version near Lincoln Park. The casual pub bakes their deep dish in cast-iron pans, so the cheese overflows onto the edges and gets the perfect amount of almost-burnt. To avoid a wait, call ahead before you go. Or just wander down the street to sister establishment Whale Tale for a free coffee or pop while you wait.
Cheese pizza, Chicago style deep dish italian cheese pizza with tomato sauce.
Photo Credit: Abel Arciniega :: @tequilagraphics
Bartoli’s Pizzeria Having observed his grandfather Fred Bartoli build a pizza empire with Gino’s East, founder and owner Brian Tondryk set out to start one of his own. Celebrating family tradition and a lifelong love of pizza, he opened Bartoli’s Pizzeria in Roscoe Village in 2013 — later adding a West Town outpost — after fine-tuning Fred’s foundational recipes. Bartoli’s slings the best of both worlds: golden deep dish and tavern-style pies, with over 30 toppings to mix and match.
Williams Inn Pizza & Sports Bar Carrying forward a legacy from 1969, Williams Inn Pizza & Sports Bar is a tribute to resilience, family, and a slice of Chicago history. Founded by Lulu Williams, the original Williams Inn Pizzeria flourished for three decades in Englewood until a fire claimed the building. Today, under the leadership of Lulu’s grandson Jamal Junior, the pizzeria has reopened in the South Loop, showcasing crowd-pleasing deep dish alongside pub fare like burgers, wings, and more — all in a welcoming, LGBTQ-inclusive space.
Pizano’s Pizza Founder Rudy Malnati Jr. debuted Pizano’s Pizza on State Street in 1991, drawing from the deep dish tradition his father helped pioneer at Pizzeria Uno. Along with their classic deep dish pies, Pizano’s thin crust features a crisp and buttery golden crust made from a secret Malnati family recipe. With multiple locations across town, Pizano’s makes it easy to dig into deep dish and thin-crust pies whenever the mood strikes.
Connie’s Pizza With one daring deal — trading an Oldsmobile for a humble South Side storefront — founder Jim Stolfe launched Connie’s Pizza in 1963. Jim kept the shop name from its previous owner, Connie DeGrazia, and began crafting pizzas with a dough recipe inspired by his grandmother and a local baker. While deep dish and original pan put Connie’s on the map, their Bridgeport flagship also offers thin crust, Sicilian, tavern style, and more to satisfy every pizza craving.
Find great deals with the Chicago Pizza Pass
Explore Chicago one slice at a time with the new Chicago Pizza Pass. Access exclusive discounts and be entered to win exciting prizes, all while enjoying Chicago’s legendary pizza scene.
Chicago’s pizza scene is so much more than deep dish. A local favorite, tavern style pizza is an essential Chicago dish. The hallmarks of a good tavern-style pie include a cracker-thin crust and smaller square-cut slices, perfect for sharing. Get your thin-crust fix at these Chicago spots:
Candlelite A favorite in Rogers Park since 1950, Candlelite pairs a retro-cool charm with irresistible tavern-style pizza known for its edge-to-edge crunch. Famous for their fresh margherita and signature white pies, this neighborhood fixture is a go-to for comfort food and a cold beer. Their second location in Lincoln Park provides even more room and an expansive beer garden.
Pizza Matta In Logan Square, Pizza Matta brings together two regional pizza powerhouses under one roof: Chicago tavern-style pies and classic foldable New York slices. The brainchild of Chef Jason Vincent, the culinary force behind the acclaimed restaurant Giant, Pizza Matta uses fermented dough to lay the foundation for thoughtfully sourced toppings, such as Slagel Farms sausage and Caruso Provisions giardiniera.
Home Run Inn This family-owned business has been tossing up classic Chicago pizza since 1947. Home Run Inn’s original location first opened as a small tavern on Chicago’s South Side. Today, their thin crust pies are still made fresh daily. They have three Chicago locations, including the original near South Lawndale, plus spots near Beverly and Midway Airport.
Bungalow by Middle Brow This hip spot in Logan Square is a natural winery, brewery, bakery, and one of the city’s best pizza spots. Bungalow by Middle Brow is known for their sourdough pizza dough, made entirely with Midwestern ingredients. Their pies rotate with the seasons to feature the freshest produce available and pair perfectly with their in-house wines and beers.
Robert’s Pizza and Dough Company Tucked along a quiet stretch of waterfront in Streeterville, Robert’s Pizza and Dough Company turns thin-crust pizza into an art form. Their brick-oven pies feature an artisan dough recipe perfected over two decades, delivering both a satisfying chew and crisp bite. Their charming patio is one of Chicago’s best-kept secrets.
More essential Chicago pizza spots
Pizza Friendly Pizza; photo by Clayton Hauck
Chicago Pizza and Oven Grinder
Some spots defy easy categorization. From classic pies with a twist to one-of-a-kind creations, these unique Chicago pizza joints are forging their own path. There are authentic Neapolitan-style pies, coal-fired crusts, gluten-free options, and so much more.
Chicago Pizza and Oven Grinder Three words: Pizza. Pot. Pie. This Lincoln Park pizzeria is known worldwide for their signature creation. Each pizza pot pie at Chicago Pizza and Oven Grinder is made from scratch, with triple-raised Sicilian-style dough, homemade sauce, a special blend of cheeses, sausage, and whole, fresh mushrooms. If you have room, don’t skip an order of Mediterranean bread on the side.
Pizza Friendly Pizza This casual neighborhood spot in the West Town neighborhood is helmed by Noah Sandoval, the head chef at Chicago’s Michelin-starred Oriole. The menu at Pizza Friendly Pizza features Sicilian-style pan pizzas elevated with locally sourced, seasonal ingredients. Kick back on the patio or order a slice from the takeout window inside beloved music venue The Empty Bottle.
Spacca Napoli Get a taste of Italy at this Ravenswood spot. Spacca Napoli has earned legions of loyal fans, who come back again and again to enjoy authentic Neapolitan-style pizza in the casual, rustic space. Their dough is tended daily and baked in ovens built by third and fourth-generation artisans from Napoli. And many of their ingredients come from exclusive Italian vendors, creating a pie you can’t get anywhere else in the city.
Roots Handmade Pizza Roots Handmade Pizza specializes in Quad Cities-style pizza, distinguished by its malt-infused dough that adds a hint of sweetness to the crust. Cut into strips instead of traditional slices, this style of pizza is great for dipping, sharing, and devouring. The malty crust meets its match in a refreshing Midwestern pour — and luckily, the drink menu boasts over a dozen Midwestern brews. Visit the West Loop outpost and their breezy rooftop perch in Printer’s Row.
Professor Pizza Bringing serious pizza credentials to Old Town, Professor Pizza dishes up a curriculum of flavor-forward pies developed by chef Tony Scardino, a bona fide World Pizza Champion. Take a cross-country pizza trip without leaving the city — Chicago tavern-cut pies, New York-style slices, Sicilian squares, Detroit deep dish, and grandma-style pizza are all on the menu. No matter if you’re a pizza purist or adventurous eater, Professor Pizza makes the grade every time.
Coalfire Coalfire isn’t Chicago-style pizza, but that’s because it isn’t anything-style pizza — they’ve created something that’s just their own. Their addictive thin-crust pies combine the best of a variety of different styles, emerging from the 1,500-degree coal oven with crispy edges and a delicate center. Try the lasagna pie, topped with mozzarella, sausage, garlic, sweet red peppers, and dollops of whipped ricotta.
Piece Brewery and Pizzeria Piece Brewery and Pizzeria in Wicker Park spot is crafting more than just pizza. They also brew their own beer, including pale ales, IPAs, seasonal brews, and more. Each pairs perfectly with their New Haven-style pies, a distinct pizza style known for its crispy-yet-chewy crust.
Chicago pizza tours
Ready to eat your way across Chicago? Pizza tours offer a slice-by-slice journey through the city’s most iconic and under-the-radar pizzerias.
Chicago Pizza Tours Hop on the Chicago Pizza Tour bus for a guided tour of the city’s pizza culture. You’ll learn the science behind the pies, sample legendary slices and go off the beaten path to visit hidden gems. In just a few hours, you’ll cover 20 miles and taste multiple styles of pizza from all across the city.
Pizza City USA Tours Led by a James Beard Award-winning food reporter and Chicago local, this in-depth tour covers the best Chicago pies. Steve Dolinsky has sampled hundreds of local pies and uncovered 10 distinct regional styles. His Pizza City USA Tours go beyond the deep dish hype to give visitors an authentic taste of Chicago pizza as you walk through different city neighborhoods.
Microwaving is probably the most efficient way to reduce agaritine levels in fresh mushrooms.
There is a toxin in plain white button mushrooms called agaritine, which may be carcinogenic. Plain white button mushrooms grow to be cremini (brown) mushrooms, and cremini mushrooms grow to be portobello mushrooms. They’re all the very same mushroom, similar to how green bell peppers are just unripe red bell peppers. The amount of agaritine in these mushrooms can be reduced through cooking: Frying, microwaving, boiling, and even just freezing and thawing lower the levels. “It is therefore recommended to process/cook Button Mushroom before consumption,” something I noted in a video that’s now more than a decade old.
However, as shown below and at 0:51 in my video Is It Safe to Eat Raw Mushrooms?, if you look at the various cooking methods, the agaritine in these mushrooms isn’t completely destroyed. Take dry baking, for example: Baking for ten minutes at about 400° Fahrenheit (“a process similar to pizza baking”) only cuts the agaritine levels by about a quarter, so 77 percent still remains.
Boiling looks better, appearing to wipe out more than half the toxin after just five minutes, but the agaritine isn’t actually eliminated. Instead, it’s just transferred to the cooking water. So, levels within the mushrooms drop by about half at five minutes and by 90 percent after an hour, but that’s mostly because the agartine is leaching into the broth. So, if you’re making soup, for instance, five minutes of boiling is no more effective than dry baking for ten minutes, and, even after an hour, about half still remains.
Frying for five to ten minutes eliminates a lot of agartine, but microwaving is not only a more healthful way to cook, but it works even better, as you can see here and at 1:39 in my video. Researchers found that just one minute in the microwave “reduced the agaritine content of the mushrooms by 65%,” and only 30 seconds of microwaving eliminated more than 50 percent. So, microwaving is probably the easiest way to reduce agaritine levels in fresh mushrooms. My technique is to add dried mushrooms into the pasta water when I’m making spaghetti. Between the reductions of 20 percent or so from the drying and 60 percent or so from boiling for ten minutes and straining, more than 90 percent of agaritine is eliminated.
Should we be concerned about the residual agaritine? According to a review funded by the mushroom industry, not at all. “The available evidence to date suggests that agaritine from consumption of…mushrooms poses no known toxicological risk to healthy humans.” The researchers acknowledge agartine is considered a potential carcinogen in mice, but then that data needs to be extrapolated to human health outcomes.
The Swiss Institute of Technology, for example, estimated that the average mushroom consumption in the country would be expected to cause about two cases of cancer per one hundred thousand people. That is similar to consumption in the United States, as seen below and at 3:00 in my video, so “one could theoretically expect about 20 cancer deaths per 1 x 106 [one million] lives from mushroom consumption.” In comparison, typically, with a new chemical, pesticide, or food additive, we’d like to see the cancer risk lower than one in a million. “By this approach, the average mushroom consumption of Switzerland is 20-fold too high to be acceptable. To remain under the limit”—and keep risk down to one in a million—“‘mushroom lovers’ would have to restrict their consumption of mushrooms to one 50-g serving every 250 days!” That’s about a half-cup serving once in just over eight months. To put that into perspective, even if you were eating a single serving every single day, the resulting additional cancer risk would only be about one in ten thousand. “Put another way, if 10,000 people consumed a mushroom meal daily for 70 years, then in addition to the 3000 cancer cases arising from other factors, one more case could be attributed to consuming mushrooms.” But, again, this is all based “on the presumption that results in such mouse models are equally valid in humans.” Indeed, this is all just extrapolating from mice data. What we need is a huge prospective study to examine the association between mushroom consumption and cancer risk in humans, but there weren’t any such studies—until now.
Researchers titled their paper: “Mushroom Consumption and Risk of Total and Site-Specific Cancer in Two Large U.S. [Harvard] Prospective Cohorts” and found “no association between mushroom consumption and total and site-specific cancers in U.S. women and men.”
Eating raw or undercooked shiitake mushrooms can cause something else, though: shiitake mushroom flagellate dermatitis. Flagellate as in flagellation, whipping, flogging. Below and at 4:48 in my video, you can see a rash that makes it look as if you’ve been whipped.
Here and at 4:58 in my videois another photo of the rash. It’s thought to be caused by a compound in shiitake mushrooms called lentinan, but because heat denatures it, it only seems to be a problem with raw or undercooked mushrooms.
Now, it is rare. Only about 1 in 50 people are even susceptible, and it goes away on its own in a week or two. Interestingly, it can strike as many as ten days after eating shiitake mushrooms, which is why people may not make the connection. One unfortunate man suffered on and off for 16 years before a diagnosis. Hopefully, a lot of doctors will watch this video, and if they ever see a rash like this, they’ll tell their patients to cook their shiitakes.
The item has been discontinued and the company has since apologized. But the backlash has continued since last week, prompting &pizza to release a statement Thursday making promises to the community.
Those commitments come after &pizza executives, including its CEO Mike Burns, met with protesters who are boycotting the chain to discuss next steps.
“We take full accountability for our misstep and wholeheartedly apologize to Mrs. Cora Masters Barry and to those we let down,” &pizza wrote in the post.
That apology comes after lawyers representing the estate of late D.C. Mayor Marion Barry sent a letter to Burns, threatening to sue over the pizza chain’s use of Barry’s likeness and demanding a personal apology for Cora Masters Barry.
Boycott to continue
The activists that met with &pizza are part of the “Knot in DC Coalition,” with the Don’t Mute D.C. organization.
Ronald Moten, one of the founders of the organization, was a part of those meetings. He said the boycott would be called off only after &pizza implements the plan it outlined in Thursday’s letter.
“If they move forward with all the actions that were in the letter, it will be a good thing for them and to repair some of the damage over time with our community,” Moten said.
But he said the protesters are hoping to end the boycott.
“We’re not in putting people out of business if we don’t have to, because people from our community work in the majority of those 53 stores,” Moten told WTOP.
&pizza wrote that it will continue to meet with the Knot in DC Coalition and other organizations moving forward.
“Together, we discussed a range of initiatives that &pizza will take to demonstrate our steadfast commitment to accountability, peace, and working towards a world that prioritizes humanity and social justice,” &pizza wrote.
Some of the promises in the letter include:
Making partnerships with minority-owned businesses in D.C.
Investing in an internship program for local high school and HBCU students to intern at &pizza
Aiding programs that invest in underserved communities, including job training and mentorship
Diversity training
Donating to racial justice and system inequality organizations involved with D.C.
One point that’s particularly important to the group is hiring someone from the D.C. community to be a leader at &pizza.
“If they had somebody from our community there, this would have never happened,” Moten told WTOP. “They would know that this was going to be something that would offend our community.”
Moten said he hopes the changes will help repair the damage done to the community by the satirical dessert.
“We want to make sure that they repair the damage done to Mr. Barry’s legacy with Mrs. Cora Masters Barry as well, and they assured us that they would want to work those things out with them as well,” Moten said.
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With Election Day just around the corner on Tuesday, November 5, Houston’s bars and restaurants are eager to celebrate the power of the vote. Check out the local spots rolling out specials and complimentary treats for Houstonians who cast their ballots, from free coffee and pizza to happy hour deals and half-priced burgers.
Backstreet Cafe, 1103 South Shepherd All five concepts in H Town Restaurant Group – Backstreet Cafe, Hugo’s, Caracol, Xochi and URBE – will treat voters who wear their “I VOTED!” sticker to the restaurant with a Hugorita, a hand-shaken marg made with fresh lime juice, tequila and triple sec.
Betelgeuse Betelgeuse, 4500 Montrose, 2101 Washington From now until the election, the pizza and cocktail bar will be offering happy hour prices anytime of day to anyone who brings in an “I Voted” sticker. That includes $8 choice cocktails, $7 32-ounce milk jugs full of any beer on tap, or $6 glasses of wine.
Caracol, 2200 Post Oak Wear your “I VOTED!” sticker to the restaurant and enjoy a free Hugorita, a hand-shaken marg made with fresh lime juice, tequila and triple sec.
Home Slice, 3701 Travis Now through Election Day, Texas voters who cast their ballots for the 2024 Presidential Election can head to Home Slice to trade their “I voted” sticker for a free slice of pizza.
Hugo’s,1600 Westheimer Wear your “I VOTED!” sticker to the restaurant and enjoy a free Hugorita, a hand-shaken marg made with fresh lime juice, tequila and triple sec.
Jethro’s Cocktail Lounge, 95 Tuam Show your “I voted” sticker and get half-priced smash burgers all-day on Election Day.
Kazzan Ramen, 191 Heights Swing by the new ramen spot in the Heights on November 5 to show your “I Voted” sticker and enjoy a free mochi ice cream.
Lazy Dog Restaurants, multiple locations Guests who show their “I Voted” sticker will receive a free handcrafted nonalcoholic beverage with any entrée purchase. Options include lemonades, twisted sodas, sparkling refreshers and pick-me-ups, including the Huckleberry Lemonade, Cucumber Lemon Sparkling Refresher and Twisted Orange Fanta with Vanilla Bean Cream.
MAVEN Coffee & Cocktails, 1717 Allen, 1501 Silver Get voting and enjoy a free cup of drip coffee by showing your “I Voted” sticker. The offer is available now through November 5 at the MAVEN at Thompson location, as well as the brand’s new, full-service neighborhood restaurant, MAVEN at Sawyer Yards.
Piola, 3201 Louisiana, 1415 South Voss On Tuesday, November 5, Piola will be dishing out free margherita pizzas at both Houston locations to customers able to show they voted through an “I Voted” sticker or other proof. The giveaway applies to dine-in customers only.
Roma, 2347 University This Election Day, Roma is offering a complimentary glass of prosecco to guests who show their “I Voted” sticker.
Star Sailor, 1710 West 18th ENjoy a free Smashburger when you show your “I Voted” sticker at the bar from now through Election Day.
URBE, 1101 Uptown Park Wear your “I VOTED!” sticker to the restaurant and enjoy a free Hugorita, a hand-shaken marg made with fresh lime juice, tequila and triple sec.
Xochi, 1777 Walker Wear your “I VOTED!” sticker to the restaurant and enjoy a free Hugorita, a hand-shaken marg made with fresh lime juice, tequila and triple sec.
A large protest outside an &pizza location in D.C. is still set to take place Friday night in response to the local pizza chain’s creation of a controversial menu item that references the late D.C. Mayor Marion Barry and his cocaine use.
A large protest outside an &pizza location in D.C. is still set to take place Friday night in response to the local pizza chain’s creation of a controversial menu item that references the late D.C. Mayor Marion Barry and his cocaine use.
“Candidly, we made a mistake. And for that, we sincerely apologize,” Burns said in a letter to the community this week. “While humor was our intent, it was regrettably off the mark.”
Ads for the dessert make the powdered sugar look like cocaine sealed in tiny plastic bags, clearly making fun of Barry’s infamous drug arrest from the 1990s when he was caught smoking crack in an FBI sting operation.
The ads include lines with references to cocaine use such as, “Enough powder for you and a few friends” and, “Our classic knots got a bump.”
Supporters of Barry said focusing on his arrest was unfair, pointing to his legacy of creating the D.C. summer youth employment program back in 1979, which continues to this day and helps young people find jobs and training.
The item has since been taken off the menu.
“They make derogatory comments about Black leaders and then think there won’t be any repercussions,” said local activist Ron Moten, one of the organizers of the Friday protest.
Moten said the protest would include people standing around the business and encouraging people not to go inside and spend money there.
“He needs to be sensitized to what type of harm his remarks and his antics can do to a community,” Moten said, referring to Burns. “We do believe people can be forgiven if they’re sincere, but healing is a process.”
Moten said he and others have agreed to sit down with Burns next week and discuss how they can move forward.
When D.C. police were asked about the possibility of protests, the department said it “respects everyone’s right to protest and assembly.”
“We routinely ensure the safety of First Amendment demonstrators, and handle thousands of protests each year. We will not tolerate any unlawful behavior and will hold anyone who commits a criminal act responsible,” a police spokesperson said in a statement.
Moten himself said he would not tolerate anyone physically damaging the business in any way.
“None of us promote or condone anything like that,” Moten said. “I wouldn’t even stand with anybody who would do that.”
&pizza has locations in D.C., Maryland, Virginia, Philadelphia and New Jersey.
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Houston seems to be having a renaissance when it comes to Italian restaurants; with a growing number of classic red sauce joints, fancy Italian steakhouses and friendly trattorias with scratchmade pastas and pies entering the dining scene over the last few years. With so many new faces in town, it sometimes feels right to revisit something tried and true; especially when that old favorite refreshes its menu to put out fresh-from-the-garden bangers year-round. Celebrating a decade earlier this year, Coltivare is a masterclass in seasonal dining (its name is Italian for “to farm,” “to cultivate,” or “to grow”), with a few menu staples —garlicky drunken mussels, spaghetti with black pepper and parmesan, wood-grilled chicken with pickled grapes — along with rotating specials from gnocchi with sunflower and mint to blistering pizzas topped with roasted duck, charred spring onion and fennel.
West Town’s new pizzeria replacing Parson’s Chicken & Fish is here at long last. Dicey’s Pizza & Tavern has kept busy over the last week inside the former Parson’s at 2109 W. Chicago Avenue. Parson’s owners did a light remodel, matching the decor to the original Dicey’s that opened in 2022 in Nashville.
Dicey’s specializes in Chicago thin-crust pizza, commonly known as tavern style. Though the pizzeria debuted in Tennessee, owners Land & Sea Dept. are a Chicago company known for Parson’s, Cherry Circle Room, Lonesome Rose, and other local restaurants and bars. Dicey’s pizza is razor-thin without the puffs customers can find on the edge of some Chicago crusts. Dicey’s uses cup-and-char pepperoni cups which start on one of its specialty pies, Peppy Boy (pepperoni, hot honey, mozzarella, parmesan, oregano, spicy tomato sauce). There’s also a classic sausage and giardiniera. For now, it’s dine-in and pick-up only.
Dicey’s takes over the former Parson’s space.
The vegan Earth Crisis (left), Pep Boy (center), and sausage and giardiniera.
The crust is very thin and crunchy.
Tater tots, chicken wings, and salads are also on the menu.
A vegan pizza without cheese is called Earth Crisis, a nod to the hardcore band from Syracuse, New York that’s famously straight edge and vegan. The pizza comes piled with tomato sauce, eggplant, roasted onions, chili flakes, basil, lemon, and olive oil. Dicey’s decor strays from Chicago tradition with motorcycles and skeletons (vaguely reminiscent of Twisted Spoke). It’s more of an edgy feel versus red and white tablecloths, and that makes the inclusion of a somewhat obscure hardcore band fit with the environment. Land & Sea co-owner Cody Hudson says the company’s art director, Drew Ryan, would wear Earth Crisis shirts at the office, and when it came to figuring out names for pizzas, the idea presented itself. Ryan also helped organize a hardcore show on the patio at Dicey’s in Nashville, which led to a collaboration with Nashville vegan bakery Guerilla Biscuits.
But West Town, full of families, might not be the scene for hardcore. Don’t sweat it. Dicey’s has high chairs, even ones that are tall enough for high-top tables. Three pinball machines from Logan Arcade on the first floor, and a trio of vintage arcade cabinets on the second-floor ledge that houses an additional bar and more seats ideal for a large group. There are only two TVs in the space, which means this isn’t a sports bar. The old fireplace, a holdover from the old Old Oak Tap days, remains on the first floor.
On the beverage side, there’s a mix of local beer and natural wines. There’s also frozen cocktails — they’re still using the machines left over from Parson’s. Some wine bottles are also available to go in a cooler in the back of the restaurant. The restaurant is also near All Together Now, one of the best wine stores in town, so that’s an option for carryout.
Other standouts are juicy Buffalo wings, tater tots, and salads. A sign near the bathrooms declares that “you can win friends with salads,” a poke at the old Simpsons gag, and perhaps a sign of confidence in Dicey’s salad game.
Dicey’s certainly talks a good game — they snagged space in an Esquire story last year about tavern pizza. But Chicago, no matter what Jerry Reinsdorf may say, is no Nashville. There’s more competition here. See if Dicey’s can walk the walk in the photos below.
Dicey’s Pizza & Tavern, 2019 W. Chicago Avenue, (773) 697-3346, open 4 p.m. to 10 p.m. Monday through Thursday; 4 p.m. to midnight on Friday; 11 a.m. to midnight on Saturday; and 11 a.m. to 10 p.m. on Sunday, order pickup via Toast
The patio remain instact.
Dicey’s is family friendly until the sun sets.
The space has done through a light remodel.
Folks will recognize the fireplace from the Old Oak Tavern days.
The cooler behind is for to-go drinks and stocked with bottles and cans of wine.
The all-season room as three pinball machines from Logan Arcade.
In the background, the stairs to the second-floor landing can be seen.
“WWF Superstars,” “Battletoads,” and “Super Mario Bros.” can be played.
My technique is to add dried mushrooms into the pasta water when I’m making spaghetti. Between the reductions of 20 percent or so from the drying and 60 percent or so from boiling for ten minutes and straining, more than 90 percent of agaritine is eliminated.
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