The dough is the foundation of an exceptional pizza, why trust it to anyone else? Unlike the chain pizza places that get their dough from factories, we make our own dough everyday in a big mixer. We measure, pour, mix, and time the entire process.

Our New York dough is a time-tested classic. We use only King Kaiser high-protein flour, fresh cake yeast, kosher salt, and olive oil. It's a simple recipe that, once mixed, formed into balls, and proofed, becomes the foundation for our thin New York pizzas. When the dough's ready, we toss it out by hand, a process that not only looks cool, but is fun to make and preserves the elasticity of the dough, allowing a thinner, tastier pizza.

Our Chicago stuffed-crust dough is a whole other animal. The flour is different, and there's butter, more olive oil, and a whole different mixing-proofing process. It's a bit more complicated than our New York dough and the result is a rich, delicate crust that bakes to a golden-brown.

Don't settle for factory pizza dough. Come to Regents Pizzeria where we know our dough, because we made it.

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Our sauce doesn't come in a can, only parts of it do. We make our pizza sauce with Escalon premium tomatoes that are canned within four hours of picking (the tomatoes are so sweet we never add sugar to our sauce). Then we add freshly chopped herbs (it takes us about half an hour every day to pick and chop the herbs for every batch of sauce), tomato juice, and Parmesan cheese. We make our sauce fresh every day.

We selected the most expensive mozzarella cheese we could find. Not just to impress you with our extravagance, but because it's also the most flavorful cheese we could find. The incredible flavor of our Wisconsin-made cheese allows us to achieve a perfect balance of crust, sauce and cheese. And because it isn't packed with fillers and stabilizers, it bubbles and browns to a beautiful texture. The perfect pizza cheese, not cheap, but certainly tasty.

We're a small pizza place and we don't have much room for big refrigerators. And even if we did, we wouldn't need them because we chop up our vegetables and toppings every day. No bags of pre–cut toppings, just a big food processor, a couple of skilled knife–wielders, and boxes of fresh meat and produce from local suppliers.

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There is more than one way to cook a pizza, but not all of them are good.  At Regents we imported a special stone-deck oven made in Silea Italy in the state of Treviso.  Treviso is known for its fantastic white wines and delicious food and they make the finest pizza ovens in all the world.  Using the right oven is the only way to get a perfectly crisped crust.  We like our pizza with lots of dark spots that add flavor and complexity to the pie, this oven give that to us.  The only reason that chain pizzerias don’t use stone deck ovens is because they require a skilled pizza cook.  Since we have skilled pizza cooks, and stone-deck ovens, we have better pizza.

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Go straight to our menu.