Our approach is simple--we focus on quality and details. We use some of the finest goods we can source, choosing from excellent producers in the Midwest and beyond. We rely on the quality of both our ingredients and our process to consistently turn out the best pizza, salads, and extras that we can. Our commitment to quality is the starting point. Then our obsession with doing things right brings together all of the individual parts. And it's Our Relentless Dedication to this approach that makes us ORD!
Making a superior quality pizza is like making a superior quality anything else. You've got to begin with quality components. Next you've got to marry those with quality techniques and processes, and finally you have to commit to the highest level of effort to achieve the highest level of results. Lastly, a desire to execute at the highest level each and every time leads to the largest challenge of all: Consistency.
Our process begins with our dough. We slow ferment our dough for 48 hours minimum to achieve a more complete and complex rise, thus offering ideal texture and density when cooked. We hand-stretch and toss each and every dough, and we try to achieve the ideal thickness of crust. Ours could be described as "thin crust," however not extremely thin. We then add our famous Crushed Tomato Sauce, which is made from plum tomatoes, fresh basil and garlic, extra virgin olive oil, and herbs and spices. Our sauce is uncooked to provide a brighter, more assertive flavor profile, and it's designed to keep everything well balanced. Next comes our premium mozzarella made by one of Wisconsin's best producers. We use whole milk mozzarella to achieve the best properties of melting and browning. All of our cheeses come from Wisconsin, including the milk used for our house-made fresh mozzarella. Finally we top each pie with high quality, painstakingly prepared vegetables and meats. We slice, cut, and prepare all items to precise specifications to achieve specific levels of texture, flavor profile, and distribution. Our pizzas are then cooked in our 1953 Faulds 6-deck oven. This oven is able to cook 30 large pies simultaneously (we are not!), and is a sight to be seen. Using this marvel we seek to achieve the delicate balance of crunch and chew as the pizzas turn, slowly ascending to their peak of maximum deliciousness.
We make each pizza by hand, to order. Our process is labor intensive and does take time. Please be patient as we craft the most flavorful pizza we can for your satisfaction. The result will be worth it! And of course at peak times wait times will increase. Despite the wait time quoted, you can be sure that your pizza will be fresh from the oven when it is due to be picked up or delivered. We go to great lengths to ensure the quality of your pizza. We hope that you enjoy our work!
Our Menu consists of our signature Specialty Pies and Serious Salads, alongside several delicious starters and our baked treats to finish with something sweeter. ORD Pizzeria's focus is producing superior pizza, so we have simplified our menu to reflect our mission-- That is to create and serve the finest thin-crust pizza pies we can, and to earn your business through our efforts.
We offer an all-star lineup of 12 Specialty Pies which offer a wide array of flavors, styles and experiences. All ingredients on each of our Specialty Pies have been selected to complement one another and to contribute to that pizza's unique profile. Each is designed to offer a level of creativity balanced with universal familiarity. Check out our "Venus." We combine Fresh Sausage, Caramelized Onions, Roasted Red Peppers, and Shaved Parmesan; with whole milk Mozzarella and our Crushed Tomato Sauce. It simply rocks. Or the "Rose." This is a white-style pie made with a base of Herb-infused Olive Oil, Sea Salt and Cracked Pepper. We layer Herb-Roasted Potato, Roasted Corn and Roasted Garlic along with Caramelized Onions, Fontina and Mozzarella cheeses. Once its cooked we top it with fresh Arugula. It's pizza on a new level. Of course you are more than welcome to choose from our list of goods to craft your own tasty creation as well.
Our Serious Salads also offer a range of styles and flavors designed to put a smile on your face. They too have been carefully created and presented to offer generous levels of satisfaction. Like our Specialty Pies, our Salads are unique yet simple and inviting. Quality, freshness, and creativity go into every one!
Add in some simple and tasty starters, a couple of insanely good baked treats, and a line of vintage craft sodas, and you have the makings for some good times! We truly hope that you enjoy our efforts. Your satisfaction is what we are here for.
ORD Pizzeria proudly opened it's door on December 26, 2013. Despite ever present challenges, the opening marked the achievement of life-long goal as well as the beginning of a new journey in this quest. And though it took a little longer than expected, with the generous help of family and friends ORD Pizzeria came into this world.
We opened this shop with the simple goal of providing something better and something that is deserved. This is the best time ever in the history of our society to be interested in food and cooking. With abundant options, more appreciation and interest in food and cooking, and the huge array of dining options available, today's eater is supplied an abundance of quality and quantity. However many options still seem to fall short in delivering satisfactory taste, variety or quality to the informed diner of today. So our approach is simple. We want to provide the best pizza that we can. We work tirelessly to create and re-create pizzas worthy of your praise. We choose quality over price, quality over quantity, and quality over our margins. Our Relentless Dedication to quality is what we are all about.
As the Owner and Founder, I'd like share with you my passion and enthusiasm for cooking and service. I started cooking in my parents' restaurant in Indianapolis at the age of 10. Mountains of potatoes to peel and hundreds of eggs to scramble did little to dissuade me from a strange and early desire to cook professionally. The timing, the rhythm, the language--it was all too colorful to ignore. And watching plate after plate hit the window with perfect execution made it impossible to resist. From that point I had been bitten. A few years later when I started my legal working career I knew I had to be around food. I strung together a number of cooking gigs at some great spots for me to learn, and then I sought out management opportunities to expand my restaurant I.Q. I further pushed myself into the 'front of house' by working as a server and bartender for years as well. After copious (!) years of practicing the art of Service, I began to feel confident enough to venture out on my own. Well let me tell you it just isn't that simple! However, after helping my brother Ken get a small restaurant group going down in our hometown of Houston I knew it was time. Together we opened 4 restaurants in less than 4 years. These were of course in addition to the numerous restaurant openings I've been a part of working for larger companies. The next restaurant I would open (I decided) would be mine. And with the blessings, advice, and assistance of my brother as well as my entire family, loved ones and cherished friends, ORD was born. The Story has just begun. We are merely at the beginning of this journey. However after the reception and support we have received up until this point, I am thrilled as I focus my sights on what's to come. We truly hope that our experience, our history, and our Story help to make your experience with us beyond expectation. You deserve it. And we are here for only that. Thank you again for visiting ORD Pizzeria and helping us fulfill a dream and a mission! Sincerely, Daniel Bridge Chief Dough Boy, ORD Pizzeria