If you grew up on the South Side of Chicago, you know the drill. You drive to 84th and Pulaski, sit in a wood-paneled booth that hasn't changed since the 1960s, and wait for a pizza so thin it might shatter if you look at it too hard. It’s legendary. So, when people saw Vito and Nicks frozen pizza appearing in the freezer aisles of Jewel-Osco and Kroger, the hype was immediate.
People wanted that cracker-thin crust at home. They wanted the same fennel-heavy sausage that made Guy Fieri lose his mind on Diners, Drive-Ins and Dives. But as anyone who has actually tried the frozen version knows, the reality is... complicated.
The Mystery of the II
Check the box closely next time you’re at the store. It doesn't just say "Vito and Nick's." It says Vito and Nicks II.
That little Roman numeral is doing a lot of heavy lifting. The original restaurant on Pulaski, run by Rose Barraco George, is a fiercely independent institution. They don't even deliver. The frozen line is a separate venture connected to the "Vito & Nick’s II" expansion, which was spearheaded by Nick Barraco II. While it shares the name and the heritage, it’s a different beast entirely.
Is it a scam? No. But it is a mass-produced version of a handmade icon.
📖 Related: How Do I Become a Police Officer: What Most People Get Wrong About the Badge
What’s Actually Inside the Box?
Honestly, the frozen version is a premium product in a world of cardboard-tasting budget pies. It’s heavy. When you pick up a Vito and Nicks frozen pizza, you notice the weight immediately—often 25 to 30 ounces of food. That’s significantly more than your average Tombstone or Jack’s.
The toppings are where they try to win you over.
- The Sausage: They use a raw, pinched sausage that cooks on the pie in your oven. This is a huge deal for authenticity because most frozen pizzas use those weird, pre-cooked gray pebbles.
- The Cheese: It's real mozzarella, often mixed with provolone or white cheddar depending on the specific variety (like their 5-cheese blend).
- The Sauce: It’s a bit thicker and more seasoned than the restaurant version, designed to survive the freezing process.
The crust is the polarizing part. It’s advertised as "cracker thin," but achieving that 100-year-old tavern crunch in a home oven is tough. If you don't cook it directly on the rack, you're going to end up with a soggy center. Even then, some long-time fans complain that the recipe has shifted recently to something a bit doughier.
Why People Get Mad About It
Online forums like r/chicagofood are a battlefield for this pizza. You’ll find one person saying it’s the best frozen pie on the market, while the next person calls it "inedible garbage."
The frustration usually comes from expectations. If you expect a $10 frozen pizza to taste like a $25 pie fresh from a 700-degree deck oven, you’re going to be disappointed. There’s also the issue of quality control. In late 2024 and early 2025, a wave of reviews hit the web claiming the sausage had become "gamey" and the crust "tasteless."
Dutch Farms, the company that distributes the line, has to balance that "handmade" feel with the reality of industrial production. Sometimes, that balance slips.
Where Can You Actually Find It?
It's not just a Chicago thing anymore, though that's still the stronghold. You’ll find Vito and Nicks frozen pizza at:
- Jewel-Osco: The most reliable spot in the Chicagoland area.
- Kroger & Mariano’s: Frequently stocked in the premium frozen section.
- Meijer: They often carry the full variety, including the Supreme and the 5-Cheese.
- Central Market: If you're down in Texas, this is your best bet.
Expect to pay a premium. These usually retail between $10 and $13. That’s steep for the freezer aisle, putting it in direct competition with brands like Home Run Inn or Gino’s East.
How to Not Ruin Your Pizza
If you're going to drop twelve bucks on a frozen pie, don't mess up the bake.
- High Heat is Key: Set your oven to at least 450°F. Some veterans swear by 475°F.
- Ditch the Pan: Place the pizza directly on the center rack. A pizza stone is even better if you have one.
- Watch the Edges: Because the crust is so thin, the edges can go from "perfect" to "burnt" in about 90 seconds.
Actionable Tips for the Best Experience
Don't just throw it in the oven and hope for the best. If you want the closest thing to the Pulaski Road experience, try these steps:
- The "Double Bake" Method: Bake it according to the box, but in the last two minutes, move it to the bottom rack to really crisp up the underside.
- Add Giardiniera: The frozen version is good, but it lacks the "kick" of the restaurant. Adding a jar of Chicago-style hot giardiniera halfway through the bake is a game-changer.
- Check the Date: Because these use raw sausage and high-quality cheese, they don't have the infinite shelf life of a cheap pie. Look for the freshest box at the back of the freezer.
- Try the Sausage and Mushroom: This specific combo is widely considered their best-performing frozen variety because the mushrooms help keep the cheese from drying out at high temperatures.
At the end of the day, it's a frozen pizza. It will never replace the smell of a South Side tavern or the feeling of a cold beer in a frosted mug at the original bar. But for a Tuesday night in the suburbs? It’s a solid way to get a taste of Chicago history without the drive.