Explore giordano's pizza secrets, chef recipes, Chicago food culture, and behind-the-scenes stories from the Giordanos kitchen since 1974.
Featured
For over 50 years, the giordanos crust has been the foundation of our iconic deep dish pizza. Buttery, flaky, and impossibly golden — it's a recipe passed down from the Giordano family kitchen in Turin, Italy. We reveal the techniques that make our crust unlike anything else in Chicago, from the slow butter lamination to the precise baking temperature that creates that unmistakable crisp-yet-tender bite.
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Chicago Life
From the neighborhood streets of Burnside to the Michigan Avenue skyline, discover how giordanos pizza wove itself into the very fabric of Chicago identity over five decades of family tradition and community pride.
Sofia Marchetti
Recipes
The crown jewel of every giordanos pizza is the chunky, vine-ripened San Marzano tomato sauce spread generously on top of the cheese layer. Here we share the inspiration behind this time-honored recipe and what makes it so special.
Chef Marco Rossi
Ingredients
The sheer generosity of cheese in every giordanos pizza is not an accident — it's philosophy. We source our whole-milk mozzarella from local Wisconsin dairies and layer it with precision to achieve that iconic cheese pull that Chicago has loved for generations.
James Kowalski
Events
Nothing brings people together quite like a stuffed giordanos pizza straight from the oven. From choosing the right toppings to setting the perfect table, our event team shares their top tips for hosting an unforgettable Chicago-style pizza gathering.
Elena Vitale
Our Story
In 1974, Efren and Joseph Boglio opened the first giordanos restaurant on Chicago's south side, bringing their mother Mama Giordano's stuffed pizza recipe from Torino, Italy. This is the remarkable story of how a family's love for food built one of America's most celebrated pizza institutions.
Robert Giordano