You can smell it before you see the sign. That sweet, distinct aroma of tomato sauce and bubbling mozzarella hitting a hot oven—it's been the olfactory soundtrack of Ridge Road for generations. If you grew up in the South Suburbs, Aurelio’s Pizza Homewood IL isn't just a restaurant; it’s a landmark. It is the flagship. The Mothership.
Joe Aurelio Jr. once said that people have tried to replicate the "Homewood taste" in other locations, and while the franchises are great, there’s something about the old brick and the massive ovens at the 18162 Harwood Avenue location that just hits different. It opened back in 1959. Joe Aurelio Sr. started with a small storefront and a dream involving thin-crust pizza cut into squares. Now? It’s a massive operation that feels more like a community center than a pizza parlor.
People get weirdly defensive about this place. Honestly, if you suggest going anywhere else for a post-game meal or a birthday party, you might get some side-eye. It's built into the DNA of the town.
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The Secret Sauce (Literally) and Why the Crust Matters
What makes it better? Is it the water? The ovens? Probably both. The sauce at the Homewood location has a sweetness that some people find polarizing, but for locals, it’s the gold standard. It’s not that acidic, herb-heavy sauce you find at a generic New York-style joint. It’s rich. It’s thick. It clings to the cheese.
The crust is the real MVP here.
Most people order the "thin," but "thin" in Homewood terms doesn't mean a floppy cracker. It’s a sturdy, golden-brown base that holds up under a mountain of toppings. If you haven't had the sausage, you haven't really lived. They don’t do those frozen, perfectly round pellets. It’s hand-pinched. Big, juicy chunks of seasoned pork that nestle into the cheese.
Let’s Talk About the "Old Oven" vs. New Technology
There is a running debate among the regulars. Some swear the pizza tastes better when it comes out of the original ovens versus the newer conveyor setups used in high-volume franchises. In Homewood, the kitchen is a well-oiled machine. They use a massive, custom-built rotary oven that can fit dozens of pizzas at once.
The heat distribution in those old-school ovens creates a specific type of caramelization on the cheese—those little brown bubbles—that a standard oven just can't mimic. It’s the "maillard reaction" for pizza nerds.
The Physical Vibe of the Homewood Location
The building itself is an experience. It’s huge. It moved from its original tiny spot to the current location (an old warehouse/garage space) years ago, and they kept the industrial charm. Exposed brick everywhere. High ceilings.
You’ve got the main dining room, which is usually loud and filled with families, and then there are the private rooms for parties. If you went to high school in the South Suburbs, you’ve been to at least five "Pizza Parties" here.
- The atmosphere is loud.
- It’s chaotic in a good way.
- The red and white checkered theme is iconic.
- There’s a certain nostalgia in the air that smells like 1985 and 2026 all at once.
One thing that surprises newcomers is the sheer scale. It’s not a "grab a slice" kind of place. You sit down. You wait for your number. You watch the servers navigate the floor with giant trays balanced on one hand. It's a choreographed dance of gluten and dairy.
Ordering Like a Local: Mistakes to Avoid
Don't just walk in and ask for a "large pepperoni." I mean, you can, but you're missing out. To eat at Aurelio’s Pizza Homewood IL like a pro, you have to understand the "Super Six." It’s the classic combo: sausage, cheese, ham, mushrooms, green peppers, and pepperoni.
Another pro tip? The "Calabrese." It’s basically a deep-fried or baked pizza turnover (like a calzone, but don't call it that here). The dough is slightly sweeter, and when you cut into it, the steam that escapes could probably power a small village.
The Crust Options You Didn't Know Existed
- Thin Crust: The standard. The legend. Square cut (party cut), obviously.
- Thick Crust: Not quite deep dish, but a bready, substantial base for those who want more dough.
- Stuffed: This is a commitment. Two layers of dough with a literal pond of sauce on top. Give yourself 45 minutes for this one to bake.
- Gluten-Free: Surprisingly decent. They actually take cross-contamination seriously, which is a big deal for a place that is basically a flour cloud.
Wait times on Friday nights are legendary. You might hear "45 minutes" and think they're joking. They aren't. But here’s the thing—the bar area is usually packed with people who are perfectly happy to wait because they know exactly what's coming.
Why This Place Survives When Other Chains Fail
The restaurant business is brutal. Most places don't last five years, let alone sixty-plus. Aurelio's has survived because they leaned into the "flagship" identity. While they have dozens of locations across the country now (even in Las Vegas and Florida), the Homewood site remains the heart.
Joe Aurelio is often actually there. You’ll see him walking the floor, checking in on tables, making sure the standard hasn't slipped. That level of owner-involvement is rare in an era of corporate equity-owned dining groups.
They also haven't messed with the recipe.
In the 90s and 2000s, many pizzerias started switching to cheaper ingredients to save a buck. Aurelio's kept the high-fat content cheese and the specific tomato blend. You can taste the difference. It’s expensive, sure. A large pizza here will run you more than a Domino's carryout deal, but the value is in the weight. A "Large" Aurelio's pizza weighs about as much as a small bowling ball.
The Cultural Impact on the South Suburbs
If you move away from the South Suburbs, the first thing people ask when you come back for the holidays is, "Are we getting Aurelio's?" It’s a literal pilgrimage. They even have a shipping service where they half-bake and dry-ice the pizzas to send them across the country.
I’ve seen people at O’Hare airport carrying stacks of Aurelio’s boxes like they were precious cargo. It’s a cult. A delicious, cheesy cult.
The "Sweet Sauce" Controversy
We have to address it. Some people hate it. They say it’s too sugary. If you’re a fan of the salty, spicy, thin-crust style typical of the North Side of Chicago (like a Vito & Nick’s style), Aurelio's might be a shock to your system.
But for those who grew up on it, that sweetness is what balances the salty sausage and the acidity of the peppers. It’s a flavor profile that is uniquely "South Suburban." It’s what distinguishes the brand from the hundreds of other pizza places in Illinois.
Practical Advice for Your Visit
If you're planning a trip to Aurelio’s Pizza Homewood IL, don't just wing it on a weekend.
Timing is everything. If you show up at 6:00 PM on a Friday, prepare to stand in the lobby for a while. Try a Tuesday or Wednesday. The quality is the same, but you can actually hear yourself think.
Check the "Old Oven" status. If you're a purist, ask if they can fire your pie in the original ovens. Sometimes they can accommodate, sometimes they can't, but it’s worth the ask.
Don't skip the salad. The "Aurelio’s Italian Dressing" is another one of those secret recipes that people try to clone at home. It’s heavy on the garlic and vinegar, and it cuts through the richness of the pizza perfectly.
The Lunch Buffet. This is the best-kept secret for people on a budget. They do a lunch spread that lets you sample different toppings without committing to a full $30 pie. It’s efficient, fast, and dangerous for your afternoon productivity.
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Moving Forward With Your Pizza Plans
You’ve got the history, the ordering tips, and the "why" behind the hype. Now you just need to eat.
Next Steps for the Ultimate Experience:
- Call ahead for a table if you have more than six people; the large booths fill up fast.
- Order the "Easy Sausage" if you prefer smaller crumbles, or "Double Sausage" if you want the full-throttle experience.
- Grab a bottle of the dressing on your way out—they sell it at the front counter, and it’s better than anything you’ll find at a grocery store.
- Visit the "Heritage Room" inside the restaurant if you want to see the old photos and memorabilia from the early days of the Aurelio family.
There are a lot of pizza places in the world. Many of them are technically "fancier." But none of them capture the specific, gritty, nostalgic, and incredibly sweet essence of the Chicago South Suburbs quite like this Harwood Avenue powerhouse. It’s a 1959 dream that’s still very much alive in 2026.