February 11, 2010

Davis Bros. Pizza

By Eric Shangraw

July 13, 2010 Updated Jul 13, 2010 at 2:30 PM CDT

An East Peoria Pizza joint has been cranking out its' own pizza pie since 1948.

Eric Shangraw tries out the menu at Davis Brothers Pizza in this week's You Gotta Eat.

Davis Bros. Pizza offers one of the most unique recipes in Central Illinois. First the crust: It is paper thin. They hardly use any red sauce. And they load up on the toppings. The sausage is spiced with Davis Bros. seasoning. Many customers are lifelong fans.

"We've been coming ever since it was where the Hardee's is at the four-corners. We have just been with it for 50-years." said customer Pat Hagemann.

"I like the thin crust. I'm a diabetic and the thin crust is better for me. And of course it is just loaded with toppings, which I'm just crazy about," said customer Margie Scharter.

"It is not known for a lot of sauce. We still slice our own cheese so it is in strips and doesn't spread all over the pizza like grated cheese," said manager Linda Mullen.

They had me try the newest item on the menu: Pizzamales. It is a combination of Davis Bros. sausage and sauce made into a tamale. It was okay. But 52 years of pizza tradition had me focused on just one thing.

Photographer Doug Smith and I split a 16 inch half and half. Half Supreme. My side included sausage, cheese, mushroom and green pepper. Doug skipped the vegetables and went all meat. Doug found himself folding each slice in half and turning it into a mini-sandwich.

With such a thin-light crust, you can put away a lot of pie. We had no leftovers. -Just stomach aches. We selfishly decided that was a good thing.

With drinks our bill: $30.00 plus tip.

Davis Bros. is on East Washington Street in East Peoria and on North Prospect in Peoria Heights.

2402 E. Washington
East Peoria

4450 N. Prospect
Peoria Heights

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