Pie Town Pizza chose Las Vegas with one purpose in mind, to create a truly genuine Chicago experience. What really sets Pie Town Pizza apart from the rest is the premium ingredients and products we bring directly from Chicago. Whether it's the creamy Wisconsin mozzarella, savory Vienna Beef products, the addictive Merkt's cheddar spread or the world famous Eli's Cheesecake we have cut no corners to ensure that you are getting a real Bite of Chicago.

Pizza, (peet-sa) the Italian word for pie, originated among peasants in and around Naples in medieval times. Originally, it was merely a paper-thin slice of bread dough baked in a hot stone oven that was set to duplicate the colors of the Italian flag by using mozzarella, tomatoes and basil. The popularity of pizza spread to other Italian cities, each adding their own variations.

In the 17th & 18th centuries, Naples started to emerge as having the finest pizza in Italy but it was not until the 19th century where pizza became a popular fast food. This popularity paved the way for the world's first pizza parlor to open in 1830. Pizza spread to the United States but remained practically unknown until after World War II. During the war many soldiers had feasted on pizza and upon return, sought after this Italian treat. The first American pizzeria opened in Little Italy, New York in 1905.

Pizza was first introduced to Chicago in 1912 by a peddler who walked up and down Taylor Street with the traditional Naples metal washtub on his head full of pizza. The washtub's false bottoms were packed with charcoal to keep the pizzas hot. It was in 1943 when Ike Sewell and Ric Riccardo opened Pizzeria Uno on East Ohio and introduced what we now know as Chicago-style pizza: Pizza baked in thick cast-iron pans in giant ovens where the crust is covered with cheese and then with meats and/or vegetables. A sauce consisting of crushed or pureed tomatoes is then added. The crust had to be extended an inch or so to support the cheese and meats/vegetables. These deep-dish pizzas resembled the casserole dishes that were created during the depression in the 1930's where people ate one-dish meals.

In addition to our Chicago-style deep-dish pizza, there is also our thin-crust pizza that is thin and firm with a crunchy texture but thick enough to be soft and doughy on the top.