We garnish all of our pizzas with Shaved Garlic, Oregano, Olive Oil & Parmigiano. All prices reflect the 12″ Cracker Thin Style. Find all of our available crust styles below.
Cheese
22.5
Red Sauce | Mozzarella
Pepperoni
25.5
Red Sauce | Mozzarella | Pepperoni
Sausage & Pepper
25.5
Red Sauce | Italian Sausage | Roasted Pepper
Margherita
26
Red Sauce | Fresh Mozzarella | Pesto | Basil
Deluxe Pepperoni
26.5
Red Sauce | Pepperoni | Whipped Ricotta | Mike’s Hot Honey
Deluxe Sausage & Pepper
26.5
Red Sauce | Italian Sausage | Roasted Peppers | Whipped Ricotta | Sweety Drop Pepper | Basil
Supreme
28
Red Sauce | Pepperoni | Italian Sausage | Roasted Pepper | Mushroom | Oil Cured Black Olives | Shaved Red Onion
If you don’t see the pizza of your dreams, talk to your server and the Professor will see what he can do for you!
PIZZA STYLES
CRACKER CRUST
THIN, crispy tavern cut pizza with a cornmeal cracker like texture
12” Circle | 16 Square Slices | Serves 2 to 3 | Nada
18” Circle | 36 Square Slices | Serves 3 to 5 | +4
This is the style of pizza true Chicagoans actually eat!
NEW YORK
Thin, crispy yet foldable pie cut pizza
18” Circle | 8 Triangle Slices | Serves 3 to 5 | +7
This style of pizza was born out of Neapolitan immigrants coming to this country and using the ingredients and fuel they had to create something that would put NYC on the map forever.
GRANDMA
Thin, crispy, pan pizza with an olive oil fried bottom. *The style that put us on the map!
12” Square | 4 Square Slices | Serves 2 to 3 | +5
We can make this gluten free, but it’ll cost you an extra +2
Italian-American Grandmothers and Mothers would often commit in the morning to serving pizza to their families that same evening, thus, Grandma style was born.
SICILIAN
Thick, pillowy rectangular pan pizza with an olive oil fried bottom.
18” x 12” Rectangle | 8 Square Slices | Serves 3 to 5 | +7
We can make this gluten free, but it’ll cost you an extra +2
When Sicilians immigrated to this country, they took the newfound ingredients around them and used them to create a taste reminiscent of home. What would have been Sfincione back in Sicily, became Sicilian style pizza in the various burrows of New York City and beyond.
DETROIT
Thick, pillowy pan pizza with a fried cheese edge and an olive oil fried bottom
12” x 12” Square | 6 Square Slices | Serves 3 to 5 | +13
18” x 12” Rectangle | 8 Square Slices | Serves 6 to 8 | +25
The origin story of this style of pizza is brought to you by the innovation of the auto industry in Detroit. Steel pans used to collect nuts and bolts were repurposed into pizza pans and gave way to one of America’s most beloved styles of pizza.
SALAD
Wedge
16
Iceberg | Gem | Basil | Red Onion | Green Goddess | Gorgonzola | Pepperoni Breadcrumb (vegetarian option available)
