The board
Donna writes prices in chalk so we can change them without reprinting a laminate that nobody believed anyway. Call the shop; do not try to tap a button on this page.
We bake in two rhythms. Lunch is mostly Sicilian thick slices for the shops on Mound and the folks who only get twenty minutes. Evening is pans. The small four-corner feeds two if you are polite, or one teenager who just got out of practice. The large eight-corner is the family pan. We cut it in the kitchen so the cheese collar stays on the piece it belongs to. If you want extra sauce, say so on the phone. If you want it well-done, say that too — steel pans forgive a longer bake better than a thin round.
Square pan pies
Pepperoni, sausage, mushroom, onion, green pepper, black olive, extra cheese. One topping included; each extra $1.75 small / $2.25 large.
Classic round pies
Same dough, stretched by hand, baked on the stone shelf under the pans. Good when you want foldable slices for a car ride.
Sicilian thick slices
From the rectangular tray. Lunch only until we sell out, usually around 2:30.
The rest of the counter
Wings are baked, not fried, because we only have so many burners and Donna refuses to smell like a fryer on the drive home. The antipasto is iceberg, ham, provolone, pickled peppers, and the leftover olives that did not make it onto a pan. Breadsticks come with a cup of the same sauce. Soda is the usual 2-liter bottles from the cooler — name the brand when you call so we do not send the wrong one with a nephew.
We do not list every possible combination because the board would look like a phone book. If you grew up on a particular mix, say it. Sal has been putting pineapple on a pan for one regular since 2014 even though he still mutters about it. Tax is added at the register. Cash is easiest. Cards we run at the counter when you pick up — not through this website.
Call the shop to put something on tonight's steel.