The Passero family recipe was originally developed in the 1850's in Naples by Bill Passero's great-grandfather. It has since been passed through the generations from great-grandfather, to grandfather and then father, incidentally all named Andrea Passero, and then to son. Today the family-run business still strives to provide perfect pizza dough, led by Bill, his daughter Laura, and sons William and Andy.

Passero's offers true perfection for all of your favorite pizza recipes. Whatever your needs, Passero's Pizza Dough can meet the challenge, for a perfect dough every time.

The Passero family name originates from Cape Passero on the Southeast tip of Sicily, circa 1700. Bill's name in Italian was Yuglielme; it was changed to William when he joined the navy during World War II. For several years after the war, Bill worked at Mama Schavone's until he opened his first restaurant in Cicero, IL called Manor Pizza. Then in 1974, Bill opened Papa Passero's at its present location.

Papa Passero's began as a converted house with a kitchen and small serving area with a couple of counters and a few stools. Bill and his family lived upstairs from the restaurant.

Today those living quarters are used as the company offices and storage. After five additions to the original house, Passero's now has a sports bar, three banquet halls and two kitchens. The original dining area is now used for carryout and delivery.