One 16-inch pizza here is called the Big 10, and it reportedly weighs nearly ten pounds. That’s not a pizza.
That’s a carry-on bag with pepperoni.
The secret is two thin layers of crust pressed together into one. The dough gets made twice a day with four kinds of flour, honey, and fresh yeast.
The cheese is a Wisconsin blend grated fresh every single day.
I love that a family in Indiana took a few trips to Chicago and came home with their own idea. They didn’t copy anyone.
They built something sturdier, saucier, and a little bit stubborn.
I believe the best food stories start with someone saying, I can do this my way. This one has been running for over 40 years.
So how good does a pizza have to be to make Chicago fans drive east?
Two Thin Crusts Walk Into A Pan And Become A Legend
Most deep dish starts with one thick crust and a prayer. Oley’s Pizza takes a different route by stacking two thin layers of crust into a single semi-deep base.
That double crust is the whole reason people know the name. It gives you the height of a Chicago-style pie without feeling like you’re chewing through a mattress.
The menu lists several double crust options to get you started. You can go with plain cheese, the Oley’s Deluxe, The Meats, The Pepperonis, or The Veggies.
Each one leans on the same sturdy foundation. Think of the crust as the stage and the toppings as the band.
This style is basically fork-and-knife territory. Folding a slice like a New York pie just isn’t happening here, so don’t even try it in public.
My advice is simple for first-timers. Start with a classic like The Pepperonis so you can taste the crust and sauce without distractions.
Once you understand the base, the rest of the menu makes more sense. Then you can get adventurous on your second trip, because there will be a second trip.
Honestly, two crusts being better than one feels like a math lesson I actually enjoy. Somebody should tell my old teacher.
Chicago Inspired The Idea, But Indiana Wrote The Recipe
Back in August 1980, Carol and Stephen “Oley” Olinger opened their first pizzeria in Ossian, Indiana. That small start grew into one of the most talked-about pizza names in Fort Wayne.
Oley made several trips to Chicago and studied the city’s famous deep dish. Instead of copying it, he came home and worked out his own take.
That choice matters more than you’d think. A copy is only as good as the original, but a new version can carry its own personality.
The Olinger family still runs the original Oley’s Pizza today. They keep the traditions going that started more than four decades ago.
Family ownership shows up in small ways. Recipes stay steady, the dough schedule stays strict, and the menu feels rooted instead of trendy.
I like a story where someone visits a big city and thinks, nice, but I’ve got ideas. That’s pure Midwestern confidence.
So when someone says this place out-tastes Chicago, remember the backstory. Chicago was the spark, but Indiana built the fire.
It’s a great reminder that inspiration can travel anywhere. Sometimes it rides home on Interstate 94 with a hungry guy in the driver’s seat.
Four Flours, Fresh Yeast, And A Dough Schedule That Never Sleeps
Twice a day, every day, the dough gets made from scratch. That’s a commitment most of us can’t match with our own laundry.
The recipe uses four types of flour, natural honey, fresh yeast, and extra virgin olive oil. Each piece plays a part in the flavor and structure of that famous crust.
Honey adds a hint of sweetness that balances the tangy sauce. Olive oil helps the crust stay rich and golden instead of dry.
The cheese gets equal attention. It’s a 100% all-natural Wisconsin cheese blend, grated fresh daily instead of dumped from a bag.
Then comes the sauce, built from three kinds of fresh-packed California vine-ripe tomatoes. Three tomatoes in one sauce sounds like a fruit salad, but it works beautifully here.
Why should you care about all this detail? Because ingredients are the difference between a pizza you forget and one you text your friends about.
Here’s a practical tip for home cooks. If you want to know why your pizza tastes flat, check your cheese and sauce first.
Oley’s proves that the boring basics matter most. Fresh ingredients, done the same way every day, beat fancy tricks every time.
Meet The Big 10, The Pizza That Needs Its Own Seatbelt
Nearly ten pounds of pizza. Let that sink in for a second, then go stretch your arms.
The Big 10 is a 16-inch double-crust pie, and it’s reportedly about as heavy as a bowling ball. It’s the kind of order that makes the whole table go quiet when it lands.
Size like this changes how you plan your visit. One pizza can stretch a lot further than you’d guess, so don’t over-order out of habit.
Bring friends, family, or that coworker who always claims he’s not hungry. Splitting the Big 10 turns dinner into a team sport.
Leftovers are almost guaranteed. Thick pizza like this reheats well in the oven, so tomorrow’s lunch is basically handled.
Kids will probably treat it like a science experiment. Measuring how tall a slice stands is a perfectly valid dinner activity, in my opinion.
A smart move is to start smaller if it’s just two of you. Save the Big 10 for birthdays, game nights, or any evening you want bragging rights.
I can’t imagine carrying one to the car without feeling like I’m moving furniture. Lift with your legs, friends.
Pizza safety matters.
Garlic Knots Deserve Their Own Fan Club Here
Garlic knots sit near the top of the appetizer list, and for good reason. They’re the warm, buttery opening act before the big pizza headliner.
The starter menu goes way beyond knots, though. You’ll find Garlic Cheese Bread, Pretzel Breadsticks, Cheesy Mushrooms, and Chicken Wings either naked or dry rubbed.
Classic Breadsticks come with a choice of nacho cheese or pizza sauce. That decision has probably split more families than any board game.
Since deep dish takes time to bake, appetizers are a smart call. Something warm on the table keeps everyone happy while the main event cooks.
The house salad is another favorite worth ordering. It comes with Oley’s signature dressing, a recipe so popular they sell it by the pint.
My suggestion is to share one or two starters, not five. You want room left for that double crust, and it fills you up fast.
Wings are a solid pick if your group includes a pizza skeptic. Yes, those people exist, and they deserve snacks too.
Honestly, a great appetizer menu tells you a kitchen cares about every bite. This one clearly does.
Patience Pays Off When Your Pizza Takes 45 Minutes
Great pizza runs on its own clock. At Oley’s Pizza, a deep dish can take around 45 minutes to bake.
That’s not slow service. That’s physics, because thick crust and piles of cheese need time to cook all the way through.
Seating can also involve a wait on busy nights. The building isn’t huge, so planning ahead makes the whole evening smoother.
Here’s a practical move for carry-out fans. Call ahead, give your order early, and time your drive so the pizza finishes when you arrive.
Dining in? Order your appetizers and deep dish at the same time.
That way the knots keep everyone busy while the oven does its slow, delicious work.
Hours matter too. Oley’s is open Tuesday through Thursday from 4 to 9 PM, and Friday and Saturday from 11 AM to 10 PM.
It’s closed on Sundays and Mondays. Show up hungry on a Monday and you’ll be staring at a locked door with sad eyes.
I believe waiting makes food taste better anyway. Anticipation is the free seasoning nobody talks about.
A Family Dining Room With Booths Built For Long Dinners
Roomy booths and an old-school vibe set the tone inside. It feels like the kind of pizza joint where birthdays and team dinners naturally happen.
The restaurant has a family dining room that welcomes all ages. Grandparents, toddlers, and teenagers who swear they aren’t hungry can all fit right in.
There’s also a separate area for guests 21 and over. That split helps families and grown-up groups each find the right space.
You can find Oley’s Pizza at 10910 US Highway 24 West, Fort Wayne, IN 46814. It sits on the west side, which is why some folks call it Oley’s on 24.
That nickname is useful for one big reason. Another pizzeria with a similar name exists in Fort Wayne, but it’s under different ownership with different recipes.
So double-check your map before you head out. The original family-run spot is the one on Highway 24.
Booths make sharing easy, which is perfect for giant pizzas. Nobody wants to pass a ten-pound pie across a crowded table.
Comfortable seating also means nobody rushes you out. Stay a while, talk, and finish that last slice slowly.
Somebody Please Save Room For The Nutella Stuffed Cookie
A deep dish Nutella stuffed cookie exists here. Yes, the deep dish idea follows you all the way to dessert.
The sweet side of the menu is surprisingly big. Options include an 8-inch warm chocolate chip cookie, an 8-inch warm brownie, tiramisu, Italian wedding cake, and affogato.
Warm cookies and brownies feel made for sharing. Grab a few forks and let the table fight it out politely.
Tiramisu and Italian wedding cake lean a bit more classic. They’re a nice pick if you want something lighter after all that cheese.
Affogato is espresso poured over ice cream. It’s a fancy word for a very simple and very good idea.
Of course, the real challenge is having room left. After a double-crust pizza, your stomach may file a complaint.
A sneaky solution is ordering dessert to go. You get the treat later, and you skip that overstuffed feeling at the table.
I like that a pizza place puts real effort into dessert. It shows the kitchen wants the meal to end just as strong as it started.
Take A Little Piece Of The Magic Home With You
Leaving empty-handed is optional. The counter offers pints of signature dressings, sauces, shirts, and gift certificates.
Dressings come in House, Ranch, and Italian. The House dressing is the famous one, so it’s the obvious first pick.
You can also buy pizza sauce or marinara by the pint. That’s a handy shortcut for a homemade pizza night or a quick pasta dinner.
Gift certificates make a smart present for the pizza lover in your life. They’re way more exciting than another pair of socks.
Oley’s shirts are another fun option. Wearing one around Indiana might start a few friendly debates about deep dish.
Speaking of pasta, the menu goes beyond pizza too. Hot subs, a Sausage Roll, ravioli, and stuffed shells round things out nicely.
Gluten-free pizza and flatbreads are available as well. Flatbread flavors include Cheese, Deluxe, Meats, Pepperonis, Veggie, and Chicken and Herb.
That variety helps when your group has different tastes. Everyone finds something, and nobody has to settle.
So is Oley’s Pizza better than Chicago? I’ll let your taste buds be the judge, but I think Fort Wayne makes a very strong case.
