Jet’s Pizza Manager Michael LeftHand (far right) and staff members show some of the many pizza possibilities available at the Ballwin pizzeria.
The term “corner pizza” has two meanings: a neighborhood pizza parlor located on a street corner, and the eight-corner pizza made famous by Jet’s Pizza.
“Everyone likes the corner piece best,” said Michael LeftHand, manager of the Jet’s Pizza in Ballwin, recounting the inspiration for Jet’s’ eight-corner signature pizza. “One of our founders watched how his family grabbed the corner pieces of the pizza first. That’s when they got the idea to make a pizza where every piece had a corner. Our eight-corner pizza is the only pizza where every slice is a corner slice.”
Jet’s’ eight-corner, deep-dish pizza has redefined how pizza is made.
“It’s a little different than what St. Louis is used to, but we’ve had great reviews since opening,” said Lisa Serra, area marketing director for Jet’s Pizza.
Custom-flavored crust also makes Jet’s Pizza stand out from the rest of the pizza pack. Crust flavoring options include Cajun, poppy seed, sesame seed, shredded Parmesan, butter, garlic, Romano, and the Turbo – a mix of butter, garlic and Romano, which is the most popular choice.
Jet’s’ pizza dough is made fresh in house every day and is the foundation for the deep-dish pizzas and also for the thin-crust pizzas die-hard St. Louis-style pizza fans appreciate. The dough also creates the butter flavored, crunchy topped, golden baked bread used for the Jetzee sub sandwiches and Jet’s Boats – calzone-style stuffed pockets filled with a choice of pizza toppings and mozzarella cheese or chicken Parmesan. Jet’s Boats and Jetzees are popular alternatives to those looking for something beyond the pizza box.
“Every day, you can get a different combination because we have a lot of variety – from our pizza to our Jetzees subs, chicken wings and salads,” Serra said. “You can even stop in at lunch and pick up just a slice a pizza if you want.”
Serra also recommended pairing a pizza with one of the custom salads, which come in a shaker bowl for easy mixing. Top picks are the Greek and the Antipasto topped with ham, salami, mozzarella, tomatoes and black olives.
“Our salads, wings and the Jetzees are poplar, but it’s our pizza that is the standout,” LeftHand said. “You can order what you like or order one of our specialty pizzas like our Buffalo Ranch Chicken that’s made with ranch dressing and topped with grilled chicken, bacon, red onions and Frank’s Buffalo sauce.”
Jet’s Pizza has more than 300 locations nationwide, and since rolling into the St. Louis area has been actively engaged in partnering with the community. For example Jet’s is proud to be a sponsor of Maryville University and various nonprofit and civic organizations. Another West County location is slated to open Labor Day in Chesterfield.
Serra said that the Ballwin franchise owners are happy to be in St. Louis – a market that she admitted is a solid thin-crust pizza market.
“That’s why we offer a thin-crust option,” Serra said. “But don’t be surprised after you stop in if you become a deep-dish fan before leaving.”Jet’s Pizza
Jet’s Pizza
14940 Manchester Road • Ballwin
636-220-8929
1635 Clarkson Road • Chesterfield (slated to open Labor Day)
636-778-1050
11 a.m.-10 p.m., Sun.-Thurs.; 11 a.m.-11 p.m., Fri.-Sat.
www.jetspizza.com