Start with the crust. Our regular style pizza dough is made fresh in our store with a time-tested fermentation process that gives the crust a naturally good taste. Each order is hand-pressed and topped with our own sauce.
Our sauce is made with fresh packed California tomatoes. The best money can buy!
For cheese, we use Wisconsin whole milk mozzarella, which we cut in store. It retains that rich, buttery flavor that represents the cheese capital of the country.
We’re known for serving two types of pepperoni and a blend of two types of mushrooms when you order. Our fresh Italian sausage is made to our specifications by a local butcher.
And last of all, we bake our pizza on a stone deck hearth, which draws the moisture from the dough to give the crust a nice crisp tanning.
We are not the cheapest or the fastest, but we think our old fashioned style of making pizza is the best tasting. Chester Cab Pizza has been in business since 1982, and in our 31 years we have perfected the art of making good pizza.
Our Famous Chicago Stuffed Pizza
The pizza that started it all! This stuffed pizza is more like a pie. A layer of our specially made dough forms the bottom and sides. Follow that with the toppings (stuffings) of your choice, which is then topped off with a specially blended mozzarella cheese. A thin layer of dough goes on top and is hand-pinched to the upper sides, which is then drizzled with a crushed tomato sauce and a sprinkling of Parmesan cheese. We bake the stuffed pizza for over half an hour until it reaches a deep golden brown. We suggest you eat with a fork and knife! Note: for delivery purposes, we only start the cut. You will need a basic dinner knife to finish it.
Best pizza delivery for downtown businesses
Our “Just as Famous” Regular Style Pizza
Baked on the Hearth!
Our regular style pizzas are made with our fresh homemade dough. Each one is hand pressed and sauced with our own recipe sauce. We cut and blend two types of mozzarella cheese. You choose the fresh toppings — or pick from one of our specialty pizzas. From that point, we slide the pizza off its wooden peel, right onto a brick deck. This is the old fashioned, time tested method that makes for the best crust as the brick draws the moisture from the dough.
16 x 16 Square Pizza
Again, the same dough and baking process as our regular style pizza. We hand press into a 16″ by 16″ square so that you get more of that great taste for when you have more people to serve. Medium thickness, with a light and crispy crust.
Hearth Baked Pizzas · Stuffed Pizzas
Cajun Fried Wings · Grilled BBQ Wings
Sicilian Sheet Pizzas · Baked Calzones
Fresh Made Sandwiches
Can’t Beat Our Toppings!
So Many Choices!
- We use two types of pepperoni.
- Both our Italian and chicken sausages are locally produced.
- We cut and blend two types of mozzarella cheese.
- We cut fresh mushrooms, onions, and green peppers from the farmers public market.
- We use different sauces for each of our 5 styles of pizza.
- Our dough is made fresh daily in house.
- Our Ricotta is mixed to an old family recipe.
- Our meatballs are real and hand rolled, just like Grandma’s!
About the owner
Originally from Bulgaria, Dess came to the United States in 1999. He started work at Chester Cab Pizza after a couple of dish-washing jobs and learning basic English. After only a year, he became the store manager. He enrolled into MCC and, after graduating as Student of The Year in 2003, he enrolled into the University of Rochester. At that time he married Erin (and became stepfather to her two daughters) and had a baby daughter 9 months later. He transferred to RIT and graduated 1st of the class of 2006. In 2008, he completed his graduate degree at RIT. All that while he was working full-time, mastering the craft of making the best pizza in the world.
During his time with the company, Dess included Bulgarian hints to the taste of Chester Cab’s pizza. He uses only the best ingredients, even though they are often the most expensive.
When the previous owner, Howie Nielsen, discussed the possibility of closing down, Dess did not hesitate to make an offer. The chance to realize his American Dream and be an entrepreneur seemed like a great idea.
This is also an opportunity to thank his customers and supporters for their loyal patronage through the years. Dess is at the shop every day except Sunday and wants to invite any customer service comments or complaints directly to him as these are a top priority to him. Because Dess was involved in the development of the recipes, the pizza remains the same.
