Fact Friday: Ingredients Series Part 1

Welcome to the first edition of Fact Friday!

Every Friday, we will share a fun or interesting fact that will help you understand our brand and products better.   As a foundation to this series, and rightfully so, let’s first take a look at:

The Dough

According to Rick Malnati,

“The true secret is in the water.  Only Chicago’s finest Lake Michigan water can produce a truly delicious Chicago style deep dish pizza crust.”

This was proved back in 2013 when our South Elgin carryout was in the course of development.  At that time, Elgin was the only community where we had a pizzeria that does not use water from Lake Michigan.  So what did we do?  Shipped the water!  And still do to this day!  But the water dilemma did not stop there …

In 2016 we opened our first out of state location in Phoenix, AZ.  To solve the issue, a special faucet that filters water through reverse osmosis was installed to create and mimic the water here in the Chicagoland area.

Want to know more about our dough?  Check out the clip below!

Stay tuned! In the coming weeks we will be examining our cheese and tomatoes!