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Let’s start at the beginning…
Italian immigrants Nancy and Rocco Palese opened their first pizza parlor in 1970. Deciding to add pan pizza to the menu, Rocco returned to Italy to obtain his mother’s recipe. Next, he began experimenting, testing variations on their recipe, and finally in 1971 the STUFFED PIZZA was born!
Nancy’s Pizza® has dozens of locations serving their award winning menu throughout the Chicago area and other states. It’s grown into a streamlined operation, developed and refined over time to render consistent, award winning quality!
Nancy’s Pizza® has consistently earned the honor of "Chicago’s Best Pizza", a remarkable achievement in what’s considered to be the “toughest pizza market in the world, CHICAGO!” Any way you slice it, Nancy’s Pizza® offers its customers Italian tradition and a truly authentic taste of Chicago!!!
HOW DO WE DO IT?
It’s Because …WE TAKE FRESH SERIOUSLY™
It is absolutely our commitment to you that when it’s time for pizza, you can completely count on Nancy’s Pizza® for the highest quality and freshness.
YOU ONLY WANT TO PUT THE BEST FOOD INTO YOUR BODY!
That’s what we do! We BUY the Best ingredients, we MAKE the BEST food imaginable and we PUT the BEST food into your body.
In a pizza restaurant, it all starts with the DOUGH. We make ours from scratch, each and every day. Next is the PIZZA SAUCE. Our tomatoes are plum tomatoes, picked, hand sorted, peeled and put into our cans within 6 hours of coming off the vine. That’s the only way we can assure you total freshness. (We also offer our NEW Alfredo Parmesan Sauce, that’s made with cream, garlic and a hint of spinach for color.) Our SPICES are imported from all over the world. We spend more to get them here, but you can really tell the difference!