We insist on Dole pineapple because it is the best but certainly not the cheapest.Īny story told about our quality would not be complete if we didn’t mention that we use only 100% REAL Wisconsin mozzarella. We pay more because you can’t beat the flavor of an imported Spanish green olive or our domestically produced canned mushrooms. Our canned vegetables are chosen because of flavor, not price.

We continue to chop fresh vegetables daily in our stores. We insist on this labor intensive method because applying the sausage un-cooked allows the meat to release its natural juices and flavor into the rest of the pizza. We refuse to add fillers to cheapen the product or have the product pre-cooked to save time on application.

Our original Italian sausage is still applied un-cooked and hand pinched onto the pizza. The recipe for our Chanticlear original Italian sausage is our own and has been for 50 years. We have our manufacturer add our proprietary spices during the packing process to ensure consistency and allow the ingredients ample time to “get to know each other.” Although the recipe remains the same, our process for producing our signature sauce has undergone one significant change. We rely on the natural sugars produced in a tomato that is ripened on the vine instead of on a truck, so we do not add additional sugars. Our sauce is made from vine ripened tomatoes that go from field to pack in less than 12 hours to maximize all of the natural flavors. This is not the norm in these days of frozen dough and pre-made crusts, but making dough from scratch is a standard that we will not waive. 50 years after it all began, we still mix the dough in our stores daily using the best flour available. At Chanticlear Pizza quality is not a trick, it is the single focus in every decision we make. Talking about quality is a trick practiced by many pizza chains that are really marketing companies more than they are the product. In 1995 I purchased Chanticlear Pizza from Dick Kempe a deal that included the requirement that I continue his legacy of insisting on quality at every turn. I approached Dick about buying the brand Chanticlear Pizza and we soon struck up a deal. I couldn’t sell pizza that I didn’t believe in any longer and decided to move on. It seemed as though they based their decisions on profit alone and how they could make the pizza cheaper and more efficiently. He was my mentor after all and I couldn’t help but notice that while Dick always said, “the pizza is king,” this hugely successful chain had anything but quality pizza. I went on to manage several stores for this chain but always maintained my relationship with Dick Kempe. I stayed in the pizza business with Chanticlear until 1990 when I was recruited by the largest pizza chain in the world. The business was a natural fit for me as the busy pace was perfect for my hyper-active personality. My name is Dale Heille and I started working at Chanticlear Pizza as a sophomore in high school in 1985. By the early 1990’s Dick was burnt out in the pizza business and the number of operating Chanticlear Pizza restaurants was down to just one. Like anything that has been around for 50 years, Chanticlear Pizza has had its ups and downs. That test was simple, “Will this choice make our pizza better?” Dick Kempe laid the foundation for quality that is still associated with Chanticlear Pizza 50 years later. Dick believed in one very basic concept: “The Pizza Is King,” so every decision that he made regarding ingredients or processes had to pass a strict test. Dick had the vision to see, long before the days of a pizza shop on every corner, that pizza was the food of the future. The Chanticlear Pizza brand was established by Richard “Dick” Kempe. Chanticlear Pizza has served the Twin Cities Best Pizza for 50 years and counting! We started with a single pizzeria in Fridley, Minnesota in 1964 and currently have 14 locations and we’re growing.

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