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Nancy's Pizza Chicago Home of the Original Stuffed Crust Pizza!
Nancy and Rocco Palese had lived most of their adult lives in Turin, Italy, before immigrating with their three children to the United States in 1969. After 18 months in Chicago, Nancy and Rocco opened their first pizza parlor, Guy's Pizza, featuring a popular thin crust pizza. In 1971 friends tried to get the Paleses to experiment with pan pizza. Rather than imitate others, Rocco decided to invent his own pizza, modeled after his family’s recipe for "scarciedda," an Easter specialty cake and called his new invention Stuffed Pizza.

In 1974, Rocco and Nancy opened the first Nancy's location in Harwood Heights, Illinois, which could seat only 35 people. Three years later, they opened the first location in Chicago. In 1990, the Palese family sold the name Nancy’s Pizza and all development rights to Dave Howey, the president of Chicago Franchise Systems, Inc., who had been a licensee of the Paleses since 1977. Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. This pizza is cut into squares, also known as "tavern style" or "party cut", as opposed to being cut into wedges. Among locals, thin-crust outsells the more widely known deep-dish style.

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