This article was inspired by content originally published on Chicago Sun-Times
Why Enthusiasts Will Swoon
Authenticity is key. Prince Street is bringing its signature Spicy Spring Sicilian square drizzled with fra diavolo sauce, pepperoni cups, mozzarella, and Pecorino Romano alongside Neapolitan pies like the Oakey Smokey (smoked mozzarella, basil, olive oil) and Green Machine (nut‑free pesto, ricotta, olives) . For vegan eaters, a marinara‑based plant‑based square keeps things inclusive a nod to modern pizza trends.
And here’s the pizzaiolo’s secret weapon: replicating NYC water chemistry with an in‑store filtration system, ensuring crust that tastes just like it does back home.
🔍 Pizza Pro Tip: Home pizza lovers can mimic this at countertop level using a water filter with pH balancing search for “home water pH filter” to get one that aligns with Prince Street standards.
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Suppliers & Shop‑Owner Playbook
Prince Street’s collaboration with Caruso Provisions to craft the exclusive Chicago Supreme square pie (with sausage, pepperoni, green peppers, giardiniera, and crust-speckled poppy seeds) elegantly fuses local flavor with NY technique. Suppliers take note: combining regional ingredients with brand identity opens a gateway to hyper‑local menus.
For fellow shop owners, here’s a lesson in execution:
- Limited footprint, big impact: A counter‑only interior with standing bar space keeps overhead low and volume high—ideal for fast-paced, late-night service .
- Extended hours: Open until 3 a.m. on weekends captures the late-night crowd something worthy of replication.
- Delivery strategy: Partnering exclusively with Uber Eats and Postmates ensures tight quality control.
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The Chicago Take: Community Reaction
Early buzz has been electric: long lines, social media hype, and coverage from Food influencers. Some early reviewers rave about flavor and freshness; others warn that the hype may outpace service consistency. One Redditor advised: “The play is to definitely order online and just pick up…” sage advice for saving time and stress.
Why This Matters for Pizza Lovers
This launch is more than a new pizzeria it signals an evolving pizza ecosystem. Chicago is famed for deep-dish and tavern-style pies; now, a well-executed NY straight‑slice and square slice concept joins the fray. Enthusiasts get variety; suppliers see demand for Neapolitan ovens and specialty ingredients; shop owners get a model of lean, brand-focused expansion.
Affiliate Picks
- For slicing greatness at home: grab a high‑quality pizza cutter or rocker knife a must for perfect squares.
- Steal Prince Street’s water secret at home with a pH-balancing water filter.
- Shop owners: streamline deliveries and operations with a POS system that hooks into Uber Eats and Postmates.
Final Word
Prince Street Pizza’s arrival brings a bold new angle to Chicago’s storied pizza scene. By honoring New York authenticity down to water filtering they offer something both nostalgic and novel. Enthusiasts rejoice; suppliers and shop owners, take notes on partnerships, efficiency, and late‑night strategy.
As Lawrence Longo hopes, this slice of NYC will indeed “deliver happiness” one crisp Sicilian square at a time.
affiliate Disclosure:This article was inspired by content originally published on Chicago Sun-Times by Vanessa Lopez, available at Chicago Sun‑Times. This article also contains affiliate links, and Pizza Magazine may earn a commission from purchases made through them.
