Never heard of the Quad Cities style of pizza? You don’t know what you’re missing. This pizza style features a generous dose of malt syrup in the
crust, a heap of fennel-laced sausage and a sauce that’s
spiked with red pepper flakes. Although several pizzaioli
claim to have invented the style, unique to the Quad
Cities region of Davenport and Bettendorf, Iowa, and
Rock Island and Moline, Illinois, Mark Mannen, owner
of Fat Jack’s Pizza in Peoria, Illinois, credits the innovation to a pair of Italian brothers named Frank and
Tony Maniscalco. We asked Mannen how this Midwest
favorite originated and what makes it so memorable.
PMQ: WHAT EXACTLY GOES INTO THE MAKING
OF A QUAD CITIES-STYLE PIZZA?
Mannen: We begin with our signature hand-tossed
dough, which we make fresh daily, with a slightly sweet,
malty flavor. Our sauce is made fresh with a unique
blend of spices that add a rich, full-bodied, zesty taste.
Then comes our crumbled, pure-pork sausage made
Mark Mannen discovered the Quad Cities pizza style while working for the Italian brothers
who reportedly invented it. Now, almost 50 years later, he has made it his own. By Rick Hynum
As a kid, Mark Mannen says he
worked for the brothers who
invented the Quad Cities pizza
style. Now he owns a pizzeria that
specializes in the Midwest favorite.
FAT JACK’S PIZZA | PEORIA, ILLINOIS