At Papillon Pizzeria we offer authentic thin-crust New York Style, deep-dish Chicago Style, and party size Sicilian Style pizza.

We make Our dough and sauces fresh from scratch in house daily, using only the highest quality of ingredients. 

We use fresh vegetables and proteins for all the foods on our menu and only serve the best as if being served to our own family. 

What is New York Style Pizza?

New York-style pizza is traditionally hand-tossed thin crust, consisting in its basic form of a light layer of tomato sauce sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings are placed over the cheese. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half because that’s how you eat the NY pie.

Pies are typically around 18 to 24 inches and do not have personal size. However, our pies start from 14 and end to 18 inches to show our respect for those who want a small pizza.

What is Chicago Style Pizza?

The most famous is the deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce followed by various meat options such as pepperoni or sausage. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.

What is Sicilian Style Pizza?

Sicilian style pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. It eventually reached North America in a slightly altered form, with a thicker crust and a rectangular shape.

Pizza Dough
Pizza Making
Margherita Pie