We have meeting and party facilities for 50+ people. Call or come by today to discuss your event.
are two things you need to know about our food. First we use
local - seasonal ingredients. Second, our dough is housemade and
thin crust. Seasonal does mean that the whole menu will change
regularly. However, we do have a thin crust traditional pizza as
well, my favorite, which does not change.
Let me start by giving you some background.
1953, Red and Moe, two Chicago boys came south to Columbia to open the
Pizza House on North 9th St. They brought with them the recipes
they were using in Chicago that years later would be called the Chicago
style crust. Over the years, that orginal style has become almost
extinct due to the evolution of "more is better".
Chicago-Style Thin Crust is sometimes referred to as "tavern
pizza." Dough is made from low protein flour and contains a low
water content, a high percentage of vegetable oil, and fast-acting dry
yeast with a short fermentation time. For a unique flavor, dough
is never hand-stretched, but is instead rolled out in advance using a
rolling pin or a mechanical dough sheeter. This method produces a
flat, tight crust with no raised edges.
vacationing in Italy several years ago, I stayed in the Tuscany Region
in a small village called Barbarino. One evening, I happened onto a
family party at their local pizzeria. Everything was old style,
the pizzeria was in a park open only for dinner, bocce ball (men only)
was played seriously, waiters wore aprons, there were checkered table
cloths, and the wine was served from a jug into water glasses.
romance of it all was something. It's where I think the Chicago style
pizza crust must have come from. If you know this to be
different...don't tell me.