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Pizza puff
Pizza puff
Pizza puff
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A pizza puff
An Iltaco pizza puff
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A pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage or pepperoni.[1] Originally from Chicago, pizza puffs can be found at many casual dining restaurants there.[2][3][4][5][6]

Pizza puffs are similar to panzerotti. They are also somewhat like calzones, but calzones are baked instead of fried, and do not always include tomato sauce.[2]

Some Italian restaurants and casual dining establishments make their own pizza puffs from scratch. These pizza puffs feature a pizza dough wrapper, and tend to be somewhat larger than the pre-made ones.[7][8][9]

Commercial varieties

[edit]

Some hot dog stands in the Chicago area serve mass-produced pizza puffs that they purchase from the Iltaco company. The frozen pizza puffs are deep-fried before serving. The dough wrapper of these pizza puffs is similar to a flour tortilla. Iltaco was founded in 1927 and was originally called the Illinois Tamale Company ("Il-Ta-Co"). It has been suggested that Iltaco invented the pizza puff.[1] Iltaco pizza puffs are also sold in the frozen food section of some local area grocery stores.[2][3][6][10]

Arco Frozen Foods is another company that mass-produced pizza puffs, and introduced a retail pizza puff circa 1968.[11]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pizza puff

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A pizza puff is a deep-fried, handheld consisting of a filled with cheese, , and typical pizza toppings such as or , resulting in a flaky, greasy exterior. Originating in , the pizza puff was invented in 1976 by Warren Shabaz of Iltaco Foods, a company founded in 1927 as the Illinois Tamale Company by his father, Elisha Shabaz, to provide hot dog stands with a quick alternative to compete against emerging pizza restaurants. The product draws inspiration from Italian calzones but uses a simple wrapper, which is hand-filled, folded, frozen, and distributed for deep-frying at 375°F to achieve its signature crispiness, with each 6-ounce puff containing approximately 450 calories in varieties like . As a regional staple, pizza puffs are primarily sold at Chicago hot dog stands, convenience stores, and in freezers across 38 states as of 2025, though they remain most iconic in the Midwest, often priced at $3 to $5 and served hot as a side or standalone item. Iltaco exclusively manufactures them by hand daily, offering classic flavors alongside variations like beef, spinach and cheese, gyro, or newer options such as Buffalo chicken, underscoring their role in 's fast-food culture despite being less renowned than deep-dish pizza or ; in 2024, Iltaco filed a lawsuit against over similar products, highlighting ongoing efforts to protect the item's legacy.

History

Origins

The pizza puff was invented in 1976 by Warren Shabaz at Iltaco Foods in , descendants of the Assyrian immigrant Elisha Shabaz, who had founded the Illinois Tamale Company in 1927 to produce rolled tamales for pushcart vendors. This creation emerged from the family's Middle Eastern heritage, which emphasized portable street foods, blended with the rising popularity of Italian-American pizza in 1970s . The initial motivation stemmed from requests by stands and concessionaires seeking a competitive, handheld alternative to emerging pizza outlets during busy rushes and post-sports events, building directly on Iltaco's longstanding production for urban vendors since the company's early days. Warren Shabaz, inspired by calzones and panzerotti from his Italian neighborhood, adapted the concept into a deep-fried pocket to ensure portability and heat retention for on-the-go sales. This cultural fusion incorporated flour tortillas sourced from Mexican-American supplier Art Velasquez of Azteca Milling—reflecting Chicago's diverse immigrant influences—filled with traditional elements like , cheese, and meats such as or , then sealed and fried to form a crispy, self-contained . The result was a novel item that bridged Assyrian tamale-making traditions with Italian and culinary techniques, tailored specifically for the city's fast-paced scene.

Development and commercialization

The pizza puff was introduced in 1976 by Iltaco Foods, a Chicago-based company originally founded as the Illinois Tamale Company in 1927 to produce rolled tamales for pushcart vendors. Under the leadership of Warren Shabaz, who incorporated the business in 1964 and relocated operations to a new facility in Chicago's West Town neighborhood in 1973, Iltaco expanded beyond tamales into frozen snack foods. This diversification marked the beginning of a broader product line, with the beef puff variant added in 1978 to complement the original sausage-filled pizza puff. Iltaco's growth accelerated in the ensuing decades through facility expansions and deepened ties with local vendors, evolving from a supplier to a key player in the frozen market. As of , under fourth-generation family leadership, the company had outgrown its West Town plant and planned a move to a larger facility on 's North Side. As of 2025, Iltaco continues operations from its facility, distributing products across 38 states. Partnerships with hot dog stands and corner stores, initially built on distribution, extended to the pizza puff, enabling hand-folded units to be deep-fried on-site for quick service. Early commercialization positioned the pizza puff as an affordable, portable alternative to traditional pizza, targeting urban vendors and event venues for on-the-go consumption. Iltaco marketed the product primarily to stands, convenience stores, and event venues, where it appealed to fans seeking a handheld filled with cheese, sauce, and toppings. This strategy facilitated widespread availability in and its suburbs by the 1980s, with the frozen format later enabling national distribution to over 40 states.

Description

Ingredients

A traditional pizza puff is enveloped in a dough wrapper, most commonly a made from , water, and a fat such as or , along with and salt for structure and leavening. This simple composition yields a thin, pliable exterior that crisps upon , distinguishing it from thicker yeast-leavened doughs occasionally used in homemade variations. The core filling features cheese, typically shredded or cubed for even distribution, combined with a tomato-based pizza sauce derived from , water, and seasonings like , , and . Meats such as —prepared with pork, salt, and fennel seeds—or provide savory protein. Vegetarian adaptations, such as the 4-cheese variety, use multiple cheeses without meats to maintain the pizza-inspired profile. Proportions emphasize balance to ensure the filling remains cohesive during ; a typical sauce-to-cheese of 1:2 by , such as 1/2 sauce to 1 cheese, prevents excess moisture that could lead to sogginess. Original homemade recipes avoid preservatives or anti-caking agents like , relying solely on fresh components for flavor and integrity.

Physical characteristics

A pizza puff measures approximately 5 to 6 inches in diameter, presenting a semi-circular or pocket-like shape formed by folding and sealing a or wrapper around the fillings before . The exterior achieves a golden-brown, crispy, and flaky texture via deep-frying at 350–375°F, providing a satisfying crunch that contrasts with the hot, molten interior. Inside, the cheese melts into a gooey consistency alongside the sauce, contributing to a stretchy and indulgent bite enhanced by standard pizza fillings. Sensory attributes include a savory and tangy flavor dominated by the , paired with an oily from the frying oil absorption. A typical unit weighs 6 ounces, making it a substantial handheld snack.

Preparation

Homemade methods

Homemade pizza puffs can be prepared using simple kitchen techniques that emphasize accessibility for home cooks. A basic recipe begins with store-bought flour tortillas or a homemade dough made from flour, baking soda, salt, lard or butter, and hot water, which is kneaded briefly and rested for 10 minutes before being divided into portions and rolled into 10- to 12-inch rounds. The center of each tortilla or dough round is filled with 2 to 3 tablespoons of pizza sauce, 1/4 to 1/2 cup of shredded or cubed mozzarella cheese (or a mix including fresh mozzarella cubes and Pecorino Romano), and cooked toppings such as crumbled Italian sausage browned with diced onions, green bell peppers, garlic, and seasonings like oregano, paprika, and red pepper flakes. The edges are then folded envelope-style or sealed tightly to enclose the filling, forming a compact pocket. To cook, heat 1 to 2 inches of in a deep skillet to 350°F and fry the puffs for 2 to 3 minutes per side until golden and crispy, using a for easy removal and drainage on paper towels. This method yields approximately 6 to 8 puffs from standard ingredients like 1 pound of sausage, one 15-ounce can of , and a package of 10-inch tortillas. For a less oily alternative, place the sealed puffs on a sheet, drizzle with , and bake at 400°F for 18 to 20 minutes until golden. Essential tools include a deep-fry to monitor oil temperature and a to handle the puffs safely during . To prevent bursting from excess moisture or uneven heat, ensure the filling is cooled slightly before sealing and maintain the oil at a consistent 350°F without overcrowding the pan. Common home adaptations involve substituting pizza dough—prepared with , , sugar, water, , salt, , and —for tortillas, then baking the filled portions in a at 350°F for 15 to 20 minutes to achieve a puffier texture.

Commercial production

Iltaco Foods, a Chicago-based family-owned company established in 1927, leads the commercial production of pizza puffs at its manufacturing facility. The process starts with preparing fresh dough and fillings from scratch each day, incorporating ingredients such as wheat flour for the tortilla-style wrapper, mozzarella cheese, tomato paste-based sauce, and seasoned pork sausage. Dough is pressed into sheets, filled with pre-measured portions of these components, and then hand-folded by skilled employees to create sealed pockets, a technique refined through trial and error to ensure structural integrity during subsequent cooking. Following assembly, the pizza puffs undergo packaging into cases such as 18 or 24 units, designed for efficient distribution to retail outlets and food service providers. The products are then frozen for preservation and shipped nationwide, maintaining through adherence to USDA standards for , ingredient sourcing, and nutritional compliance, including classifications as meat alternates and servings under National School Lunch Program requirements. Frozen puffs are recommended for deep-frying at 350°F for 7 to 9 minutes until golden. Production capacity has grown significantly since the pizza puff's introduction in 1976, with millions of units manufactured to date at the company's West Town plant at 1376 W Hubbard Street, and plans for expansion to a new facility, as announced in 2022. As of 2025, products are distributed in 38 states.

Varieties

Flavor variations

The original pizza puffs from Iltaco Foods expanded beyond the standard sausage variety shortly after their 1976 debut, with the beef puff—featuring and —introduced in 1978. This was followed by the ham-and-cheese puff, which combines diced with inside the traditional fried pocket. The taco puff emerged in the late as another early variation, maintaining the portable, deep-fried format while shifting to a Mexican-inspired profile. Subsequent commercial offerings have diversified the lineup while preserving the core fried pocket structure, altering only the fillings for varied tastes. Pepperoni-only puffs emphasize sliced with mozzarella and pizza sauce, providing a simpler, meat-focused alternative. The deluxe pizza puff incorporates , green peppers, onions, , and cheese for a loaded topping experience. Breakfast-oriented options, such as the breakfast puff introduced around 2012, feature , , and , adapting the concept for morning consumption. In response to evolving consumer preferences, Iltaco added vegetarian-friendly flavors in the , including the 4-cheese puff with a blend of , cheddar, , and , as well as spinach-and-cheese variants using , , and romano cheese. These options, along with others like buffalo chicken and gyro puffs, now contribute to a total of 15 flavors, each hand-wrapped and fried to retain the crispy exterior and melty interior characteristic of the pizza puff.

Regional adaptations

In , pizza puffs are commonly served at hot dog stands and casual eateries, where they are deep-fried to order and frequently feature fillings like combined with cheese and . Beyond , pizza puffs maintain a presence in the broader Midwest, particularly through frozen retail products available in grocery stores like , where they can be purchased in packs for home preparation via baking or frying. In , -style restaurants such as Chicago Red Hots in offer pizza puffs on their menus, adapting the snack for local diners while preserving its deep-fried tortilla-based form. Availability outside the immediate area remains limited, with the item primarily exported through commercial producers like Iltaco Foods to regional markets.

Cultural significance

In Chicago cuisine

In Chicago's vibrant street food scene, the pizza puff has become a staple alongside classics like Chicago-style hot dogs and sandwiches, often found at corner hot dog stands and neighborhood vendors. These portable, fried treats are commonly sold at family-run spots such as Bob-O's Hot Dogs, where they complement the city's iconic beef sandwiches and all-beef franks as an affordable game-day or on-the-go option. Near [Wrigley Field](/page/Wrigley Field), pizza puffs appear in concessions and bar specials during Chicago Cubs games, enhancing the ballpark experience with their quick, handheld appeal for fans navigating the bustling Wrigleyville area. The puff embodies Chicago's multicultural culinary heritage through its Assyrian--Italian fusion, originating from an Assyrian family that immigrated to the city and adapted flour tortillas to encase Italian-inspired fillings like sauce, cheese, and sausage. This creation reflects the city's history of immigrant innovation, particularly from Middle Eastern communities blending local and global flavors in response to economic needs at stands. Family-owned businesses like Iltaco Foods, founded by Assyrian immigrant Shabaz in 1927 and later producing puffs, continue to offer house-made versions that highlight this cross-cultural synthesis. Since its emergence in the 1970s, the pizza puff has symbolized accessible, working-class cuisine in , providing hearty, budget-friendly satisfaction for laborers, students, and families amid the city's industrial roots. Typically priced at $4 to $6 as of 2025 and often served in combo meals with fries and a drink for $8 to $10, it represents a no-frills indulgence that aligns with the blue-collar ethos of neighborhoods like Pilsen and .

Popularity and availability

Pizza puffs, produced by Iltaco Foods, are distributed frozen to thousands of grocery stores, restaurants, and convenience stores across 38 states, with a particularly strong presence in the . In the primary market of Chicagoland, they are widely available at major supermarkets such as , where individual units retail for approximately $2.49. Iltaco's foodservice packs, containing 36 to 48 units per box, support sales to vendors including quick-service eateries and concessions, contributing to the product's accessibility in high-traffic locations. The product's affordability, with street vendor prices typically ranging from $4 to $6 as of 2025, and its handheld portability appeal to a broad consumer base, including students, working-class individuals, and event attendees seeking convenient, on-the-go snacks. This pricing and format position pizza puffs as an economical option for casual consumption, often enjoyed during late-night outings or informal gatherings. While specific demographic data is limited, the item's prevalence at sports venues underscores its popularity among fans looking for quick, filling bites during games. Since 2020, online ordering and delivery have boosted accessibility, with pizza puffs available through platforms like for rapid fulfillment from partnered retailers. Nationally, availability remains more limited outside the Midwest, but Iltaco facilitates direct mail-order shipments via UPS 2-day air from their website, sustaining a dedicated following among enthusiasts who order cases for home preparation. This channel, shipping within 5-7 business days, has helped maintain demand in regions without local vendors.

References

  1. https://www.chicagotribune.com/2017/12/07/where-did-the-pizza-puff-come-from-can-it-even-be-considered-a-chicago-classic/
  2. https://www.thetakeout.com/what-is-the-pizza-puff-invented-in-chicago-1848931782/
  3. https://stevedolinsky.com/the-pizza-puff-a-chicago-original
  4. https://iltaco.com/pages/pizza-puff-lover-1
  5. https://iltaco.com/
  6. https://news.bloomberglaw.com/litigation/pizza-puff-is-fair-game-little-caesars-tells-seventh-circuit
  7. https://news.wttw.com/2022/01/05/fourth-gen-family-business-fries-chicago-classic-more-40-years
  8. https://resto.newcity.com/2022/05/04/on-beyond-pizza-a-late-in-life-romance-with-puffs/
  9. https://iltaco.com/pages/contact-us
  10. https://www.insidehook.com/food-chicago/pizza-puff-chicagos-greatest-local-food-institution
  11. https://www.marianos.com/p/iltaco-original-pizza-puff/0007911421113
  12. https://www.sasinc.com/wp-content/uploads/2021/09/Iltaco.pdf
  13. https://www.foodnetwork.com/recipes/jeff-mauro/authentic-chicago-style-pizza-pillow-puff-22531727
  14. https://12tomatoes.com/chicago-style-pizza-puff/
  15. https://www.kroger.com/p/iltaco-4-cheese-pizza-puff/0007911421444
  16. https://culinarypearl.com/chicago-pizza-puff-recipe/
  17. https://www.adamwitt.co/allrecipes/z68a5tgnm8njf6j-hfxcw-gz2p4-b3geg-k3bmn-36ywb-hnn2w-cmjp7-msb9w-jega5-wyfy4-sgmdf-4ggt2-n2ts6-lzssf-ptgwm-3484g-9e98t-wgsf2-ehmg5-sfmhd-ex2kd-xx8xf-7fswe-8tfx2-llff3-7a5wx
  18. https://www.facebook.com/groups/WildChicago/posts/10162085827123816/
  19. https://oakparkandbeyond.org/blog/what-is-a-pizza-puff
  20. https://www.kroger.com/p/iltaco-pepperoni-pizza-puff/0007911421116
  21. https://bakingamoment.com/pizza-puffs/
  22. https://iltaco.com/collections/the-original-puff
  23. https://iltaco.com/pages/about-us
  24. https://iltaco.com/products/pizza-puffs-foodservice-pack
  25. https://iltaco.com/pages/pizza-puff-retail-four-pack-1
  26. https://www.martinsgroceriestogo.com/shop/frozen/il_taco_sausage_breakfast_puff_8pk/p/6076522
  27. https://iltaco.com/pages/pizza-puff
  28. https://www.jewelosco.com/shop/product-details.960439843.html
  29. https://www.yelp.com/search?find_desc=Pizza+Puff&find_loc=Milwaukee%2C+WI
  30. https://www.thetakeout.com/what-is-the-pizza-puff-invented-in-chicago-1848931782
  31. https://boboshotdogs.com/
  32. https://wrigleyvillechicago.com/cubs-home-game-bar-specials/
  33. https://jjfishchickenga.com/food/pizza-puff-with-fries/
  34. https://www.clarkstdog.com/items/pizza-puff
  35. https://www.haroldschickendowntown.com/products/pizza-puff-w-fries
  36. https://www.jewelosco.com/shop/product-details.970092310.html
  37. https://www.youtube.com/watch?v=hmiJdPjj0EQ
  38. https://chicago.eater.com/2017/11/9/16628052/surge-coffee-bar-billiards-maries-golden-cue-renovations-albany-park-pressure
  39. https://www.doordash.com/products/iltaco-foods-the-original-pizza-puff-6-oz/urpc_b8a0e073-c978-42d3-b8e4-35d9897cd77d
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