Our Story
Born in Edwardsville,
Built on Dough
It all started in 1985 when Dewey Hargrove opened a tiny 12-seat pizzeria on Vandalia Street with one wood-fired oven, a handful of local farmers as suppliers, and an obsession with getting the crust exactly right. His philosophy was simple: use the best ingredients, never rush the dough, and treat every customer like family.
What began as a neighborhood spot quickly became the heart of Edwardsville's food scene. Families, college students, and regulars from across Madison County made Dewey's their tradition. Today, led by his daughter Claire Hargrove, the same recipes and values that defined day one continue to guide every pie that comes out of our kitchen.
We still source our tomatoes from local Illinois farms, hand-stretch every crust, and bake in stone ovens that have been part of this building for over 35 years. Some things are worth keeping exactly as they are.
Locally Sourced Ingredients
Partnering with Illinois farms for fresh produce, dairy, and meats year-round.
Stone-Fired Ovens
The same 800°F stone ovens Dewey installed in 1985 still bake every pizza today.
Community First
From school fundraisers to local events, Edwardsville is our home and our priority.
