Our unique pizza in the pan is one of kind. Our family recipes have been used for decades and you can taste the difference in our special tomato sauce. The sauce is flavored with a secret recipe of herbs and spices to give our pizza its special flavor and we use only vine-ripened San Marzano tomatoes.
Our deep dish and thin crust pizzas are popular with our regulars. Each gets its own blend of up to four artisanal Wisconsin cheeses including the best locally made mozzarella in the midwest.
My Pi is a family-owned business. My father’s hobby is cooking and he studied cooking his whole life. In the early 1950s, he started developing his recipe for deep dish pizza. He continued to work on this recipe while at Northwestern’s Business School. To pay his way through school, he opened a hot dog stand on the Northside. He also worked as a steward at his fraternity.
No fraternity has ever eaten so well because he had carte blanche to work on all of his recipes, from pizza to filet mignon. My dad based his pizza recipe on improving his favorite pizza. He studied and experimented with tomatoes that were not as acidic and he developed a “spice pack” that would enhance the flavor of the tomatoes on his pizza.
After college, he worked his way up the corporate ladder until he became a partner in a large financial brokerage company, all the while entertaining his family and friends and repeatedly hearing, “You should open your own pizzeria.” So, on August 24, 1971, my father opened the first My Pi on Sheridan Road across from Loyola University in Rogers Park.
He started with the deep dish pizza recipe that he had been perfecting since the 1950s. His commitment to serving pizzas made out of the finest ingredients was an immediate success.
Throughout the years, he opened more than twenty My Pi restaurants in 9 states. My Pi was the first Chicago deep dish pizza restaurant opened outside of Illinois and has been saluted as the best pizza in the towns where it was located. When I was fourteen, my father opened a small carryout version of his restaurant in our home. I started cooking there and continued to work at his restaurants for eight years. Then I moved onto restaurant management school and the Culinary Institute of America.
I spent the next ten years working as a chef in fine dining restaurants around Chicago until I decided to recreate the restaurant I grew up in serving my father’s pizza. I hope you enjoy eating our food as much as we enjoy preparing it for you!