The Real Origin of Spaghetti Pizza in Illinois

One of my favorite things is running across national stories that remark on something local, like they've just unearthed something, or they just ran across Bigfoot. This time, it's a website called Foodie.com, labeling spaghetti pizza a "hyper-regional dish reportedly invented by Angelo's Pizzeria in the greater Chicago area."

Where Spaghetti Pizza Really Started

Greater Chicago area? As in, Sterling? Like "110 miles from Chicago," Sterling? I get it; it's not easy for everyone to admit that there are other towns and cities in Illinois outside of the windiest one, but credit where credit is due.

It's fine, though. I should just be glad that there's another publication shining a light on the delight that is spaghetti pizza. I have one thing I need to add, though. While it has been reported that Angelo's, which started in Sterling and has since opened another location in Dixon, is the OG of Spaghetti Pizza, Al & Leda's is my go-to.

Why Dixon’s Al & Leda’s Is the Local Favorite

I know you've heard me say it before, but if you're really going to go in and try a spaghetti pizza and want to do it right, you might as well do it best, and Al & Leda's does it best. Located in Dixon, I'm not sure if they got the idea after Angelo's or if they had it first, but it's not as messy as Foodie makes it sound, nor is it as challenging to make.

Pizza dough is rolled out, slathered in tomato sauce, and then topped with spaghetti and possibly cheese and other pizza toppings like sausage, peppers, or pepperoni.

Why Foodie Got It Wrong

No, you don't put sausage, peppers, or pepperoni on spaghetti pizza, just spaghetti. Also, it's not as messy as you would think, either. I can eat a slice without a knife or fork, and have been for ages, and you can too. Foodie also called it a "casserole." That's hyperbolic. It's so not. What it is is delicious, timeless, and something so good it's defined IYKYK.