January is a month for reflecting upon the things I am grateful for. Family and friends would normally lead this list, but If I relax my Superego a bit and give my Id more power, I would put pizza near the top.
Pizza and I have a terrific relationship.For starters, I was born in October, which since 1987 has been National Pizza month. I am ashamed to say that, though I was in Washington, DC when Congress passed the pizza bill, I lobbied neither for nor against it.
My parents encouraged my attachment to pizza from a young age. Growing up in Virginia and Ohio, we ate pizza most Saturday nights. My father made pizza from a box of Chef Boyardee mix, which contained everything from the dough to the cheese to the sauce. Sometimes I helped him, and I remember clearly how the dough never covered the cookie sheet. It would rip, and I had to start over. Once the pizza was ready, we ate square pieces in front of the TV, watching shows like Flipper, Mr Magoo, Get Smart and My Three Sons.
Some may scoff at eating pizza from a box, but I am proud of my family’s support of Chef Boyardee. His is a rags to riches story. Like a lot of Italians, he emigrated to the United States in the early 1900s, landing first in New York and then moving to Ohio and later Pennsylvania, where he built his highly successful company. During World War II, his factory ran around the clock to create food for the Allied troops. I suspect that our soldiers found the Chef Boyardee ravioli and spaghetti to be yummy, even straight from the can.
Nonetheless, once I graduated from Chef Boyardee pizza (CBP) to restaurant pizza, I realized that for me box pizza was a humble introduction—a gateway drug, if you will—to a world of infinite pizza possibility. Eating a pepperoni pizza from Shakey’s Pizza Parlor was my first clue that CBP had undersold me on pizza pie. While CPB was good, Shakey’s was mouthwatering. Along with Pizza Hut, Shakey’s was one of the first pizza chains in the country. The name “Shakey,” by the way, was taken from its founder, “Shakey” Johnson, a war veteran whose body shook because of nerve damage sustained during World War II. Besides the pizza, Shakey’s offered everything a kid could want: windows to watch the pizza makers, old Charlie Chaplain movies and a player piano. Sometimes, a dixieland jazz band even played. Though Shakey’s still exists, they are now concentrated in California and rank only 30th nationally in terms of sales.
Shakey’s grew less attractive to me as I entered high school. Pizza Hut, which had a cozier, more intimate atmosphere, became not only my favorite pizza restaurant but also the center of my social life. We lived in San Antonio at the time, and football was king. After games, hundreds of students would gather at Pizza Hut to hang out. When I took a girl out on a first date, we almost always ended up at Pizza Hut. The pizza was good, and, believe it or not, my bill would be less than 10 dollars. As a senior, I was allowed to leave campus for lunch, and a small group of us ate the all-you-can-eat buffet at the Hut most days. The pieces were small, enabling us each to eat a dozen or so pieces every day. We also wore out the Juke Box’s version of “Magic Carpet Ride,” and almost got kicked out one day when one of my more theatrical friends decided to dance to the song on top of a table.
To this day, my younger brother teases me about a pizza trick I used to play on him in San Antonio. We would occasionally go out for pizza together, and knowing me well, he insisted that we split the pizza in two parts, one on each side of the pan. Otherwise, I ate faster than he and would end up with more pizza. Not to be outdone by my little brother, I found ways to distract him, such as pointing out an attractive woman. When he looked away, I would spin the pan 180 degrees, so that his side of the pan, which always had more pieces than mine, was now in front of me. I could eat an extra couple of pieces using this technique.
My devotion to pizza continued past college, graduate school and beyond. In Washington, DC, I discovered Chicago deep dish pizza for the first time at a place called Armand’s, located near the National Cathedral. Its spinach pizza was superb. Houston has a terrific restaurant, Star Pizza, that features Chicago-style pizza. Again, the spinach pizza is terrific.
Because I was eating so much Chicago-style pizza, it was probably inevitable that I would end up living in Chicago and sampling its bounty of pizza parlors. I give thanks every day for Ike Sewell, who in 1943 opened Uno’s in Chicago and forever changed the world of pizza. My favorite Chicago pizzerias include Edwardo’s, Lou Malnati’s, Gepetto’s and Piece (which also brews some wonderful beer). Even Chicago’s frozen pizza is good. I adore Home Run Inn’s frozen pizza, especially the Classic Cheese. Its crispy, buttery crust is one of the very best I have sampled. In a sports-obsessed town like Chicago, one might think that Home Run Inn is named after the Cubs or White Sox. The truth is, prior to running a pizzeria, the owners ran a tavern that also served pizza, and one day an errant baseball broke their front window on Chicago’s south side.
I realize that I am not alone in my love of pizza. Statistics on pizza consumption in this country are astounding. Every second, Americans eat 350 slices of pizza; every day, 100 acres. And on Super Bowl Sunday, more pizza will be consumed than on any other day of the year.
Though none of my favorite teams will be playing this year, I will be watching the game, and with any luck, I will be eating some tasty pizza too.
Sources: Kraft Foods, armandspizza.com, chefboyardee.com, nytimes.com, library.thinkquest.org
































