More than three decades of handcrafting dewey's pizza with heart, tradition, and the finest ingredients. This is our story.
Dewey's pizza was born in 1992 when founder Dewey Thompson opened a small corner pizzeria on East Vandalia Street in Edwardsville, Illinois. What started as a simple dream — to make the best pizza the neighborhood had ever tasted — quickly became a local institution. Dewey's motto was simple: fresh dough daily, real ingredients, no shortcuts.
Over the decades, deweys became synonymous with Friday nights, family gatherings, and the warm smell of wood-fired crusts wafting down Vandalia Street. Word spread through Edwardsville, then across the region, as regulars brought friends, and friends became regulars.
Today, the third generation of the Thompson family continues that same dedication. Every pizza that leaves our kitchen carries 32 years of tradition, passion, and community love — paired with modern flavors that keep our menu fresh and exciting.
At dewey's, we believe great pizza is more than ingredients — it's the people who make it, the community it feeds, and the memories it creates.
Every pizza is handcrafted by people who genuinely love what they do. Passion is our most important ingredient.
We source locally whenever possible, using fresh produce, premium cheeses, and house-made sauces prepared daily.
Edwardsville is our home. We give back through local sponsorships, school programs, and charitable partnerships.
From dough to delivery, our standards never slip. The dewey standard means you get the same great pizza every single time.
"To bring people together around a table, one extraordinary pizza at a time — crafted with the finest ingredients, rooted in Edwardsville tradition, and served with genuine hospitality."
— The Thompson Family, Founders of Dewey's Pizza
From a small corner shop to a beloved Edwardsville landmark — follow the dewey journey through three decades of pizza-making history.
Dewey Thompson opens a 12-table pizzeria on East Vandalia Street with a wood-fired oven imported from Naples, Italy. The very first dewey's pizza was a simple margherita — and it sold out within two hours.
Demand outgrows the original space. We expand into the adjacent unit, doubling capacity and launching our legendary deep-dish and specialty calzone menus. Weekend waits reach 45 minutes — and customers happily wait.
Ahead of our time, deweys launches one of the region's first online ordering systems. Phone orders drop 40% overnight. We also introduce our now-iconic loyalty program, rewarding our most passionate pizza fans.
Dewey's pizza is named "Best Pizza in Southern Illinois" by St. Louis Magazine for the first of seven consecutive years. The award puts us on the regional map and brings visitors from across the state.
Founder Dewey's son, Marcus Thompson, steps in as head chef and co-owner. Marcus brings contemporary culinary training while preserving every original recipe. The menu grows to include gluten-free crusts and plant-based options.
During a challenging year for all restaurants, deweys pivots rapidly to contactless delivery and community meal programs, providing over 3,000 free meals to frontline workers and families in need across Edwardsville.
Dewey's pizza celebrates its 32nd anniversary with a full dining room renovation, a new seasonal menu, and the launch of our online ordering platform. The third generation — Dewey's grandchildren — now work alongside their parents, carrying the family flame forward.
Every great pizza starts with great people. Our dedicated team pours skill, creativity, and genuine care into everything that comes out of the dewey's kitchen.
Second-generation owner with a culinary degree from the Culinary Institute of America. Marcus blends his grandfather's recipes with modern technique, keeping dewey's pizza both timeless and exciting.
With 12 years in restaurant management, Sarah ensures every corner of the deweys operation runs with precision and warmth. Her systems keep the kitchen humming and customers smiling.
Diego has been tossing dough at dewey's for over a decade. Trained in Naples and Chicago, his expert hands create the signature thin-crust bases that have earned us seven regional best-pizza awards.
Lena is the friendly face and warm voice behind the dewey's experience. She leads front-of-house training and community outreach, making sure every guest feels like family from the moment they walk in.
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