Jack Bertram founded Stuft Pizza in 1976 by opening a small take-out restaurant in Cerritos, California. How do we explain this success? Simply: our product. More than 33 years ago, Jack began experimenting with pizza dough, attempting to come up with a recipe for Stuft Pizza that would satisfy his discerning palette. To bake our crust, we use ovens similar to those found in the world’s finest bakeries: rotating, Ferris-wheel type ovens which guarantee an even bake throughout the body of the pizza. Our sauce is an undisclosed recipe: a strong blend of zesty herbs and spices. The finest, low-fat cheeses, handpicked vegetables and highest quality meats complete the “pie” that is Stuft Pizza.