Super Bowl Sunday serves up more than football — it’s also National Pizza Day

Local pizzerias prepare for a surge in orders on the busiest pizza day of the year.

At Rosangela’s Pizza in Evergreen Park, the scent of bubbling cheese and garlicky tomato sauce hits you the second you step through the door. A giant blue neon sign stretches across the building, bold against the afternoon light.

Inside, it’s all warmth—pizzas sliding into ovens, the comforting clatter from the kitchen, and the easy chatter of regulars who seem to know each other like neighbors in a small town.

Since 1955, this family-owned spot has been serving up thin-crust pies with a side of nostalgia, feeding generations who come back not just for the food, but for the memories baked into every slice.

Danny Rizzi, Rosangela’s manager, grew up in the middle of it all. “We’ve been here for so long, like 70 years, and we were taught the old-school ways,” he said.

“That’s what we’ve just continued on—great products, quality ingredients.” For Rosangela’s, the thin crust isn’t just a style—it’s a non-negotiable. “That’s all we do,” Rizzi added. “Now that matters, but I don’t feel like it’s pizza otherwise.”

It’s the sauce that really seals the deal. The flavor leans into fresh tomatoes with just the right touch of garlic—bright, bold, and unapologetically simple.

“Cheese is a good way to get a taste of a place’s quality,” Rizzi said. “If you can make a good plain cheese pizza, the rest will only be better.”

Rosangela’s feels like the kind of place where everyone has a story. While waiting for an order, a man picked up his pizza and casually mentioned his brother had worked there since 1978, as if that’s just part of life—like having a favorite corner booth or knowing exactly how crispy you like your crust.

“People get really passionate about their favorite pizza because it’s attached to memories,” Rizzi said. “You eat this pizza, and it hasn’t changed in 70 years. It brings you back to when you came in with your dad, who might not be around anymore, or your grandfather. There’s a real emotional connection.”

National Pizza Day, celebrated on Sunday to coincide with Super Bowl LIX, taps into that deep-seated love for one of America’s favorite foods. Whether it’s thin crust, Chicago-style, deep dish, or anything in between, pizza isn’t just food—it’s comfort. Pepperoni tops 36% of all pies ordered in the U.S., where Americans consume an average of 23 pounds of pizza per person each year.

Chester’s Tavern and Pizza

Everyday is pizza day at Chester’s Tavern and Pizza, 6255 S. Archer Road, Summit.

Brothers Dan Damaschke and Mike Damaschke bought the 90-year-old landmark establishment in late 2020, and opened in January of 2023.

“Our first day open was for Argo High School’s Alumni Night in 2023,” said Mike.

“We probably weren’t quite ready then, but it was a great day to open. We have held the celebration for three years now.”

The brothers were no strangers to the establishment as they both worked there after high school in the early ‘90s.

“The only thing still here from the old Chester’s is the pizza oven.  We cooked in that oven.  It was well seasoned, so we had a company that specializes in ovens check it out and make sure it was in good shape, and we use it today,” said Mike.

They’ve had their share of old timers return after the nearly two-year renovation, and new loyal patrons as well.

Dan told a story of a truck driver that stopped in for pizza to go, then brought the family back from Minnesota to have their pizza. “It was something that he came back that far!”

They started with the pizza recipe they used when they worked there in the ‘90s and have made some changes.

“We are thin crust tavern style,” said Dan.  We make it the way we like it. We have tweaked it since opening, blending our favorites from the area to come up with exactly what we like. We are consistent with our pizza and other food, so our customers know what they’re going to get.”

A very popular day of the week is Monday at Chester’s.

They started with a $10 one-topping large pizza day on Mondays, and it’s been so popular they’ve kept it going. 

Mike said it’s not unusual to see people carry-out 5-7 pizzas at a time on any given Monday.

Besides pizza, they have a variety of sandwiches, appetizers, protein bowls and salads.

They also have a catering menu.

“Nothing is fried here,” said Mike.  “We hated cleaning the oil and fryers years ago, and we didn’t want to do that again.  It also makes things much cleaner this way.”

They use the big oven or their convection oven for everything, including their delicious chicken wings, etc. 

Both agreed that their sausage pizza is the most popular.

Chester’s kitchen is open seven days a week from 10 a.m. to midnight, along with the bar. On Friday and Saturday nights, the bar stays open until 2 a.m.

For more info, or their menu, visit www.chesterstavernandpizza.com.   

Vito & Nick’s II

In Hickory Hills, Vito & Nick’s II holds its own as a neighborhood staple, where the vibe is less polished and more like walking into an episode of Cheers—if Cheers had crackling thin-crust pizza instead of beer. Nichols Ibarez has been managing the pizzeria for nearly nine years, blending tradition with a chef’s precision. “The original Vito & Nick’s has been around for over 100 years,” he said. “This location has been here for almost 40 years, but when I took over, I knew the recipe needed work.”

Ibarez, who comes from a fine-dining background, didn’t just stick to the old formula. “Some of the ratios in the dough were off,” he said. “Back in the ’50s and ’60s, they didn’t have active dry yeast—it was all fresh yeast. I had to tweak things to get the crispness just right.”

The sauce? Reinvented. “I didn’t want to just take tomato purée and add water. We make our sauce from scratch. Our sausage is custom-made for us every week.” Their sausage has a subtle fennel kick—enough to add flavor without overwhelming the bite.

Regulars like Ken and Linda  Porter have their routines down. “We’ve been coming here every Friday since before COVID,” Porter said. Their order? A reliable half-and-half: sausage for Hummel, fresh tomato and garlic for Porter.

Ibarez even has his own signature creation—the “Nick” pizza, born from a local competition. “I created a pizza with grilled chicken, caramelized balsamic onions, bacon, and crushed garlic,” he said. “Chicagoans don’t typically put chicken on pizza—that’s more of a California thing—but we won, so we put it on the menu.”

Despite the challenges brought on by the pandemic, Vito & Nick’s II stayed busy. “We relied a lot on high school students from Stagg and Argo,” Ibarez said. “They learned fast, and the community really showed up for us.”

Chicago’s love for tavern-style pizza doesn’t stop there. In Orland Park, Papa Joe’s keeps things classic with thin-crust pies that have earned a loyal following. Reviewers rave about the perfect crunch, homemade sauce, and standout options like the BBQ Chicken Pizza and the Sausage and Pepperoni Pizza. They even offer a Pizza Package Menu for banquets and events—perfect for feeding a crowd with 16-inch extra-large pies stacked with unlimited toppings.

With National Pizza Day falling on Super Bowl Sunday, pizzerias across the country are gearing up for a weekend rush.

Rizzi at Rosangela’s has seen the trend firsthand. “We just thought it was another Hallmark holiday,” he admitted. “But over the last several years, we’ve noticed an increase in business on that day. I think people use it as an excuse to celebrate something they already love.”

Ibarez agrees, crediting social media for the boost. “People see it’s Pizza Day and suddenly they’re ordering,” he said.

Whether you’re loyal to Rosangela’s, interested in Vito & Nick’s II’s approach, or craving the classics at Papa Joe’s and Chester’s, National Pizza Day is as good a reason as any to order your favorite pie, no justification needed.

Carol McGowan contributed to this report