Contents
- 1 Who started East of Chicago Pizza?
- 2 What is the oldest pizza place in Chicago?
- 3 What is Chicago’s famous style of pizza called?
- 4 What is Chicago best known for its stuffed pizza?
- 5 What is Oprah’s favorite pizza Chicago?
- 6 Why is Chicago pizza so different?
- 7 Where was the 1st Taste of Chicago?
- 8 What is Obama’s favorite pizza?
- 9 What pizza joint does LeBron James own?
- 10 What is Oprah’s favorite pizza Chicago?
Who started East of Chicago Pizza?
This company’s data may be out of date. – If this is your company, please email [email protected] to request instructions on how to update your listing. When founder L. Scott Granneman was thinking of a name for his second pizza restaurant in Willard, Ohio, he remembered one of his customers telling him he made “the best pizza east of Chicago.” The comment stuck with Granneman, and now East of Chicago Pizza has more than 120 locations stretching as far east as Virginia.
East of Chicago locations offer favorite toppings such as pepperoni and mushrooms as well as a menu of specialty pizzas like Taco (which is covered with lettuce, tomato, black olives, sour cream, cheddar cheese, beef and salsa) and dessert pizzas (Dutch Crunch apple pizza or Peanut Butter & Jelly). Leadership David Crnkovich, CEO Franchising Since 1990 (32 years) # of Units 68 (as of 2015) Corporate Address 121 W.
High St., 12th Fl. Lima, OH 45801 Here’s what you need to know if you’re interested in opening a East of Chicago Pizza franchise. Here’s what you can expect to spend to start the business and what ongoing fees the franchisor charges throughout the life of the business. Some franchisors offer in-house financing, while others have relationships with third-party financing sources to which they refer qualified franchisees. In-House Financing East of Chicago Pizza offers in-house financing to cover the following: equipment Third Party Financing East of Chicago Pizza has relationships with third-party sources which offer financing to cover the following: franchise fee, startup costs, equipment, inventory, accounts receivable Franchisors offer initial training programs and a variety of ongoing support options to help franchisees run their businesses. 
Are you eager to see what else is out there? Browse more franchises that are similar to East of Chicago Pizza.
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What is loaded crust at East of Chicago?
Locations
| SIZES | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| 6″ | 9″ | 12″ | 14″ | 16″ | 16″ | 12″ | 12″ | 14″ | |
| Flash Pan | Small | Medium | Large | Extra Large | Square | Authentic Chicago Style™ | Medium Loaded Crust™ | Large Loaded Crust | |
| Servings | 4 | 6 | 8 | 12 | 12 | 16 | 8 | 8 | 12 |
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2,000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITIONAL INFORMATION AVAILABLE UPON REQUEST. Please notify staff before placing order if a person in your party has a food allergy. The products listed, when made with approved East of Chicago methods and ingredients, provide the nutritional composition as indicated.
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How many locations does East of Chicago Pizza have?
East of Chicago Pizza is a restaurant chain based in Lima, Ohio offering different styles of pizza, buffalo wings, breadsticks, and subs. They have 80 restaurants in Ohio, Indiana, and West Virginia. The first restaurant was opened in 1982 as the Greenwich Pizza Barn in Greenwich, OH.
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How big is a flash pizza from East of Chicago?
Sizes: flash 6′ (pan only) $5.99, small 9′ $9.99, medium 12 $14.99, large 14′ $16.99, extra large 16′ $18.99, square 16′ $19.99.
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What is the oldest pizza place in Chicago?
Chicago’s Best Deep Dish, Since 1971 – Considered the oldest family name in Chicago pizza, Lou Malnati’s is as rich in history as its pizza is in flavor. Lou Malnati got his start in the 1940’s working in Chicago’s first deep dish pizzeria. He took his pizza expertise to Lincolnwood, a northern suburb of Chicago, where he and his wife Jean opened the first Lou Malnati’s Pizzeria on March 17, 1971.
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Why is East Coast pizza so good?
East Coast Pizza vs. West Coast Pizza Everyone has their favorite style of pizza. As we covered in our previous article, there are many different styles in which to eat one of America’s favorite foods. However, there seems to be a constant battle among pizza lovers about whether East Coast or West Coast pizza is better and these people have strong opinions.
- To better understand this battle, you need to first understand the differences between East Coast and West Coast pizza.
- What is East Coast Pizza? East Coast pizza is traditionally thought of as New York and New Haven style pizza which are both very similar.
- They’re both made up of relatively thin crispy crust which is charred, large slices, and high quality mozzarella cheese.
Pizza in America originated on the East Coast when many Italian immigrants introduced the food to the United States. The food gained popularity when places like Totonno’s Pizzeria Napolitana in New York City and Frank Pepe Pizzeria Napoletana in New Haven made pizza well known to the public.
- East Coast pizza tends to be more traditional, made with marinara sauce, mozzarella, and toppings such as meat and vegetables.
- It’s a classic, and usually what comes to mind when one thinks of pizza.
- What is West Coast Pizza? West Coast pizza tends to be less traditional than its East Coast counterpart and focuses heavily on toppings and unique creations.
The crust is usually thin but it is not as chewy as an East Coast style pizza crust. The big difference in style is with the sauce and toppings. West Coast style pizza doesn’t always have marinara sauce as its base. It can have a variety of sauces such as barbecue, alfredo, pesto or even something exotic like spicy chipotle sauce.
- Toppings are usually inspired by California cuisine like lobster, avocado, and goat cheese.
- Not all pizzas always come with mozzarella.
- It is harder to find good quality mozzarella on the West Coast than on the East Coast.
- When it comes to West Coast pizza you can really put anything on it.
- The slices are smaller than East Coast pizza and pizzas often come in “personal size” servings.
So, which is better? Which pizza is better is really up to you. East Coast pizza carries a tradition and has high quality ingredients. It is well known around the country and the East Coast takes pride in their “slices of pie”. If you prefer variety and interesting toppings, West Coast pizza might be the choice for you.
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What is Chicago’s famous style of pizza called?
Contrary to popular belief, not all Chicagoans love deep-dish. There’s a lot more to the Chicago pizza game than casserole-style ‘za. – Chicago is famous for its deep-dish style of pizza. Tourists flock to pizza joints like Uno’s, Giordano’s, and Lou Malnati’s for that brick-thick crust.
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What is Chicago’s signature dish?
1. Chicago Deep-Dish Pizza at Lou Malnati’s – If there’s one Chicago food that’s the best known, it’s deep-dish pizza. Composed of a thick crust, zesty tomato sauce, personalized toppings and a behemoth layer of cheese, the Chicago deep-dish dares to be different. via Lou Malnati’s Book a Chicago Food Tour Now Explore Chicago’s best bites, esteemed eateries and hidden gems with a top-rated local guide. Book Now
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What is Chicago best known for its stuffed pizza?
Giordano’s. Deep dish is the Chicago-style pizza that gets most of the attention, but his local chain specializes in an equally popular variant known as stuffed pizza. Similar to deep dish, the crust is loaded with mozzarella and toppings.
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What is the #1 pizza place in the US?
Una Pizza Napoletana by Anthony Mangieri in New York has been named the Best Pizzeria in the USA for 2022 by 50 Top Pizza, Tony’s Pizza Napoletana by Tony Gemignani in San Francisco takes second place. On the third step of the podium is Ribalta NYC in New York. 
“I feel very grateful and humbled,” said Mangieri of coming out on top. “There are many other great places out there working hard and trying to push the boundaries, so it’s a real honor. This inspires us to keep learning and growing every day to keep getting better.” According to Mangieri, there are many things that make his pizza unique.
“The main ones I’d highlight are that the dough is naturally leavened and never refrigerated, and because I’ve been making the dough for 25 years, I’m continuously pushing hydration levels and trying new flour mixes. I also am constantly trying to source better and better ingredients. Ultimately, we approach everything with a focus on freshness, balance, and restraint so that every ingredient and element of the pizza shines through.” Coming in at No.4 on this year’s list was Dan Richer ‘s Razza Pizza Artigianale in Jersey City, New Jersey.
Richer was a little more reflective on the awards. “Of course, it’s nice to be recognized, but the best part is that they actually got these amazing pizza makers to fly in from all over the country. And to be able to see all of these people in the same room is just amazing.
- Being able to sit next to Daniele Uditi from LA and being surrounded by a bunch of pizzamakers that he knows and loves, and ones that I know and love.
- It’s just a great community and it’s nice to see everybody.” Richer, who recently published his own pizza-making bible, The Joy of Pizza, is incredibly meticulous when it comes to making his pizza as delicious as possible and it’s part of why he’s constantly rated so highly.
“Instead of following the guidelines of what came before me or what’s authentic, I kind of broke through that and just focused on making a fundamentally delicious pizza. So, I broke down what a delicious pizza means to me into almost 60 different characteristics.
Everything from the structure and the build and how dark it’s baked; the crust should be light and airy, but crispy at the same time,” said Richer. A number of special awards were also given in various categories by the 50 Top Pizza organisation, including the Pizza of the Year 2022 – Latteria Sorrentina Award, which was awarded to the ‘diavola’ pizza at Pizzana in Los Angeles.
Pizza Maker of the Year 2022 – Solania Award went to Tony Gemignani, whose pizzeria, Tony’s Pizza Napoletana in San Francisco, was crowned best pizzeria last year. See all the special awards listed below. Once again, New York is crowned pizza capital, boasting the most ‘best pizzerias’ in the US, with nine listed, followed by Portland and San Francisco with five each.
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What is Oprah’s favorite pizza Chicago?
About Pizano’s 
My father, Rudy Malnati Sr. opened his first restaurant, Pizzeria Uno, in 1943. Located in Chicago, he featured “Deep Dish Pizza”, an innovative creation that made a meal of pizza, which had previously only been eaten as a snack. He loved traditional food based on authentic recipes using quality ingredients.
And he was a stickler for making sure this is what his customers received from his kitchen, along with warm, friendly service and a comfortable setting in which to enjoy these fine dishes. I opened Pizano’s in 1991 and this legacy is our foundation. I learned about pizza from my father with that knowledge developed our now famous thin crust pizza that Oprah has called “her favorite” and the USA Today listed as top 10 in the Nation.
We feature great food steeped in Italian tradition, skillfully prepared from the highest quality ingredients, and served in an inviting atmosphere in which to celebrate friendship and family. 
We also have a secret weapon that Jeff Ruby so eloquently described in 2010 in Chicago Magazine. He says, “In a State Street basement, an 83-year-old lady named Donna Marie Malnati may represent our last link to the genesis of deep-dish pizza. The widow of Rudy Malnati—an early player at Pizzeria Uno—and mother of Pizano’s Rudy Malnati Jr., Donna Marie spends her nights fashioning dough balls from an old and secret family recipe.
Whatever is in it, the recipe produces the most addictive thin crust in Chicago. Irresistible caramelized edges here and there give way to a buttery, pastrylike base that recalls deep-dish without the backbreaking bulk. It’s got the distinct flavor of history.” Thank you for your interest in Pizano’s.
We look forward to carrying on a tradition of serving you, along with your family and friends – for generations to come. Rudy Malnati Jr. : About Pizano’s
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Why is it called 1441 Pizzeria?
1441 Pizzeria 1441 Pizzeria is inspired by 14° East and 41° North, the coordinates of Naples, Italy where the first woodfired pizza originated.1441 Pizzeria serves Authentic Italian Pizzas that are inspired by the streets of Naples, Italy, and curated by world Masterchef Renato Viola. 
: 1441 Pizzeria
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Why is Chicago pizza so different?
What is Chicago pizza? It’s no secret that the crust is king, but what else is Chicago-style pizza known for? The most unique and recognizable element of Chicago pizza, deep-dish crust is at least an inch deep, allowing room for extra sauce and toppings.
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What food is Chicago most famous for?
1. Deep-Dish Pizza – You can’t talk about iconic Chicago cuisine without including deep-dish pizza. Although thin crust pizza certainly has its place in the Windy City, deep-dish pizza and Chicago have become nearly synonymous. Chefs start to make Chicago deep-dish pizza by pressing dough tightly against the bottom and sides of a round, handless pan.
Next comes a thick layer of soon-to-be gooey cheese, followed by meat — usually sausage or pepperoni — and other toppings. Then, the cook repeats these layers until they top the pie with a thin, tomato-forward sauce. You need more than your hands to enjoy this pie — Chicago-style deep-dish pizza requires a knife, fork and plenty of time to enjoy the ride.
Historians debate who created the recipe for Chicago style deep-dish, but some say Ike Sewell and Ric Riccardo are to thank for popularizing the recipe in the 1940s.
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Who has better pizza NY or Chicago?
It’s In The Crust – First and foremost, the principal difference between the NYC pizza and the deep dish Chicago pizza is the foundation: the crust. New York’s pizza is thin and crispy, but Chicago’s requires a stronger bite and bigger stomach with its thick and filling crust at around an inch, or more, deep.
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Where was the 1st Taste of Chicago?
Credit: Chicago History Museun The first Taste of Chicago was held for only a single day on the Fourth of July, 1980. Chicago was getting serious about its summer festivals – ChicagoFest was all the rage at Navy Pier, Jazz Fest and Blues Fest were getting their start in Grant Park, and neighborhood festivals were cropping up in all corners of the city, too.
So when restaurateur Arnie Morton proposed a festival devoted to small portions from the city’s food vendors, Mayor Jane Byrne and the City of Chicago bit on the idea. The first annual Taste of Chicago took up the three city blocks just north of the Michigan Avenue Bridge. Nearly 250,000 people showed up that day to sample hot dogs, ribs, and Italian ice or to toss back a few cold ones in the hot sun.
The turnout so dramatically exceeded the projected attendance numbers that the “Nation’s biggest picnic” was moved to Grant Park the following year.
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What is Obama’s favorite pizza?
US Markets Loading. H M S President Barack Obama. Kevin Dietsch-Pool/Getty Images
Former President Barack Obama, to the surprise of many, favors New York-style pizza over Chicago deep-dish pizza. “I love Chicago deep-dish pizza,” Obama said. “I love my hometown. But New York-style, being able to fold it, walk while you’re eating, there’s an efficiency element to it that I think puts it over the top.” The former president firmly rejects pineapple as a pizza topping, though. Visit Business Insider’s homepage for more stories,
Loading Something is loading. Thanks for signing up! Access your favorite topics in a personalized feed while you’re on the go. Former President Barack Obama has waded into the pizza wars. During a Friday appearance on “The Tonight Show Starring Jimmy Fallon,” Fallon asked Obama if he preferred Chicago’s deep-dish pizza or the thinner New York-style pizza.
“I’m going to go contrary to type on this,” Obama responded, to Fallon’s surprise. “I love Chicago deep-dish pizza,” Obama said. “I love my hometown. But New York style, being able to fold it, walk while you’re eating, there’s an efficiency element to it that I think puts it over the top.” —jimmy fallon (@jimmyfallon) December 5, 2020 Obama added: “No offense, Chicago.
I love our pizza. New York’s a little more practical. Chicago deep-dish is basically.you have to sit down and eat it like lasagna.” Fallon told Obama that deep-dish pizza, known for its heft, “feels almost the same weight of your book,” jokingly comparing the pizza to the size of the president’s newly released 768-page memoir, “A Promised Land.” The next big question: Is pineapple on pizza acceptable? “I’m from Hawaii and I know that you can’t have pineapple on a pizza,” Obama said, as Fallon laughs. Sign up for notifications from Insider! Stay up to date with what you want to know. Subscribe to push notifications Read next Barack Obama Jimmy Fallon Pizza More.
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How did East Chicago get its name?
History – The land that became East Chicago was originally swampland unsuitable for farming. The state of Indiana began selling off plots of land to railroads and speculators after 1851 to fund the local school system. Settlement of the area was very slow at first, and as late as the 1890s, the city had no proper streets or public utilities. The Indiana Harbor Peninsula The 1900 Census gives a total population of just 3,411, but the arrival of Inland Steel in 1903 transformed the city into an industrial powerhouse. The city’s population skyrocketed to over 24,000 by 1910, powered by immigration from all over Europe and the United States, and quickly became the most industrialized city in the United States, with over 80% of the city’s land zoned for heavy industry.
Inland Steel dominated the city’s economy through the 1990s, and expanded its massive integrated mill at Indiana Harbor multiple times through the 1980s. From 60,000 tons of steel capacity in 1903, it expanded to 600,000 tons by 1914 and reached 1 million in 1917, and eventually peaked at 8.6 million tons in 1978.
By 1907, East Chicago boasted a navigable waterway link to Lake Michigan and to the Grand Calumet River: the Indiana Harbor Ship Canal. Steel mills, petroleum refineries, construction firms, and chemical factories operated at Indiana Harbor and along its inner canal system.
- Republic Steel, Youngstown Steel, LaSalle Steel, and U.S.
- Steel all eventually had steel-making operations in the city.
- During World War I, East Chicago was nicknamed the “Arsenal of America” (not to be confused with Detroit’s label as the “Arsenal of Democracy” during WWII) and the “Workshop of America”.
A rivalry developed between Indiana Harbor, the “East Side” home of Inland Steel and most working-class families, and East Chicago’s “West Side,” the residential enclave of the native-born business community. Locals spoke of the “Twin City” to describe spatial, residential, and class divisions at the heart of the town’s identity.
The “Twin City” moniker remains to this day. During the 1910s, several thousand Mexicans immigrated to East Chicago to work in the mills during the labor shortage of 1917-1918 due to U.S. participation in World War I, and also acted as strike breakers during labor unrest in 1919. Most were single men who eventually hoped to return to Mexico, but many stayed on and eventually were joined by their families.
The small Mexican community was targeted for voluntary and forced repatriation during the 1930s and 1950s (1,800 were deported in 1932 alone), but those who remained eventually paved the way for later Latino immigration after 1965. Black Americans also began to arrive in the 1910s and 1920s as part of the first wave of the Great Migration, and this continued from the 1940s to 1960s.
- According to a city demographic survey in 1959, there were 1,000 Mexican families and 10,000 African American families, along with 3,000 Polish families.
- There were also a large number of families that identified as Puerto Rican, Romanian, Serbian, Italian, Lithuanian, and Croatian.
- Over 70 nationalities were represented, with over 59 congregations of the Protestants, Orthodox, Catholic Churches, as well as Jewish synagogues.
Like neighboring Gary, Indiana, East Chicago quickly developed a reputation as a rough industrial city, plagued by extreme pollution, ethnic and racial tensions, organized crime, illegal gambling & clubs, political corruption, prostitution, and other vices.
The city continued to rapidly grow in the 1910s and 1920s, and the population peaked in 1960 at 57,669. However, East Chicago’s population began to decline in the 1960s as suburbanization, white flight, affordability of automobiles, and the construction of highways meant that workers no longer had to live in the city, but could commute from less-polluted suburbs.
It was the Steel crisis of the 1974-1986 period that completely devastated East Chicago, as it did other industrial cities like Gary, Cleveland, Pittsburgh, and the south side of Chicago. East Chicago’s population plunged to 47,000 in 1970, 34,000 by 1990, and 29,000 by 2010.
- Employment at Inland Steel peaked at 25,000 in 1969, and successive layoffs over the next 30 years were devastating to the community; by 1998, only 9,000 were employed at Inland Steel.
- Inland Steel was acquired by Ispat International in 1998.
- Both the Indiana Harbor mill and Youngstown Steel mill were absorbed and merged by ArcelorMittal in 2004 and subsequently sold to Cleveland-Cliffs in 2020.
The Indiana Harbor Public Library and Marktown Historic District are listed in the National Register of Historic Places, In 2009, parts of East Chicago were discovered to have toxic lead and arsenic contamination, designated the USS Lead Superfund Site.
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What pizza joint does LeBron James own?
Blaze doesn’t only serve LeBron James his favourite Pizza, it has served him millions of dollars on a platter – In July 2017, ESPN.com’s Darren Rovell reported that the then Cavaliers star gained at least $25 million for his roughly 10 percent stake in nationwide chain Blaze Pizza.
- James had thrown in just under a million around the time Blaze was just budding in the market back in 2012.
- Now he owns at least 19 restaurants around the country.
- Forbes called Blaze Pizza the ‘fastest-growing restaurant chain in the U.S.’ in 2017.
- LeBron-backed Blaze Pizza becomes fastest-growing restaurant chain in the U.S., per — Bleacher Report (@BleacherReport) According to Rovell, Blaze Pizza at the time sold a percentage of the company to a private equity firm, valuing the company at $250 million.
The estimation was James’ financial stake could also climb to $35 million or $40 million when he receives endorsement payments that are part of his deal. By 2020 his equity stake in the company had grown to $40 million according to, With no recent record of evaluation of the company, a $15 million gain in 3-years between 2017 and 2020 could mean at least $10 million growth in the last 2 years.
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What is Oprah’s favorite pizza Chicago?
About Pizano’s My father, Rudy Malnati Sr. opened his first restaurant, Pizzeria Uno, in 1943. Located in Chicago, he featured “Deep Dish Pizza”, an innovative creation that made a meal of pizza, which had previously only been eaten as a snack. He loved traditional food based on authentic recipes using quality ingredients.
And he was a stickler for making sure this is what his customers received from his kitchen, along with warm, friendly service and a comfortable setting in which to enjoy these fine dishes. I opened Pizano’s in 1991 and this legacy is our foundation. I learned about pizza from my father with that knowledge developed our now famous thin crust pizza that Oprah has called “her favorite” and the USA Today listed as top 10 in the Nation.
We feature great food steeped in Italian tradition, skillfully prepared from the highest quality ingredients, and served in an inviting atmosphere in which to celebrate friendship and family. We also have a secret weapon that Jeff Ruby so eloquently described in 2010 in Chicago Magazine. He says, “In a State Street basement, an 83-year-old lady named Donna Marie Malnati may represent our last link to the genesis of deep-dish pizza. The widow of Rudy Malnati—an early player at Pizzeria Uno—and mother of Pizano’s Rudy Malnati Jr., Donna Marie spends her nights fashioning dough balls from an old and secret family recipe.
Whatever is in it, the recipe produces the most addictive thin crust in Chicago. Irresistible caramelized edges here and there give way to a buttery, pastrylike base that recalls deep-dish without the backbreaking bulk. It’s got the distinct flavor of history.” Thank you for your interest in Pizano’s.
We look forward to carrying on a tradition of serving you, along with your family and friends – for generations to come. Rudy Malnati Jr. : About Pizano’s
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Who is Rudy Malnati?
Rudy Malnati Jr.’s last name is recognizable to any pizza-loving Chicagoan. His father, Rudy Malnati Sr., became a pizza authority while working at Pizzeria Uno, which claims credit for inventing the city’s iconic deep-dish pies in 1943. His mother, Donna Marie, was the doughmaker extraordinaire behind the family’s creations.
- His half-brother, Lou Malnati, created Lou Malnati’s.
- And Rudy Jr.
- Founded Pizano’s.
- The family was a pizza dynasty, and Rudy Malnati Jr.
- Was proud to carry on his family’s legacy.
- But if there was room for another passion, his was the Chicago Air and Water Show, which he directed for 30 years.
- It was his baby,” his wife Annette Malnati said Saturday.
Mr. Malnati died Christmas Eve at his Lake Forest home after a five-year battle with gallbladder cancer, his wife said. He was 65. 
Rudy Malnati Jr. with his daughter Holly, wife Annette and son Rudy in 2017. Provided photo He attended every Air and Water Show since its creation in 1959, his wife said. As a boy, he would marvel at the display and later ran errands for the man who directed it before succeeding him in the job under former Mayor Richard M.
- Daley. Knowing this year’s show was likely his last, Mr.
- Malnati scaled back his chemotherapy treatments to help ensure he would have enough energy to help plan the event.
- Through the last two years of his illness, when the cancer progressed to stage four, he never stepped away from his work. Mr.
- Malnati also had coordinated air shows in Milwaukee, Gary, Ind., and Rockford.
He was so respected by the pilots, his name so synonymous with the events, that he was made an honorary member of the Navy’s Blue Angels and the Air Force’s Thunderbirds. Shocked by his death because he had kept his diagnosis a secret, team members of the two squadrons reached out to his wife one by one to offer their condolences, she said. 
The Malnati family gathers at its newest restaurant, Amigos, in September 2021. Provided photo A baseball encyclopedia and softball league overseer during his time with the Chicago Park District, Mr. Malnati also made close friends among the Major League Baseball umpires fraternity.
- Umps would visit Pizano’s while in town and flew in for his mother’s funeral.
- The multitude of friendships that he has and the people he’s impacted over his lifetime, it’s just incredible,” Annette Malnati said.
- People from all different industries are just reaching out and saying, ‘No, this can’t be.’ ” Mr.
Malnati was proud of his family’s deep-dish history but also found gratification in his own thin-crust pie at Pizano’s — despite his mother’s insistence that her celebration of life not feature “that damn thin-crust pizza,” which she helped create. He often worked long hours, his wife said, but he made sure not to miss one of his kids’ performances or important family events.
Even as cancer took its toll on him, he’d be sure to take part over Zoom. “I’ve never had more fun with someone,” Annette Malnati said. “Chicago’s going to miss out on him because he is a true Chicagoan.” Mr. Malnati’s father died in 1974. His brother Robert Malnati and half-brother Lou Malnati also died before he did.
He’s survived by Annette and his children Holly and Rudy. Visitation is scheduled for Wednesday at the Donnellan Family Funeral Home in Skokie. A funeral Mass will be held Thursday at Holy Name Cathedral. Contributing: Bob Chiarito
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