Jet’s Pizza Owner Enjoying Darien Since Blasting Into Town

To ask Jeremy Fleishman how much dough his franchise uses in a week might garner a response of “a lot” or “a ton”—and the latter is not an exaggeration.

Each week more 800 pounds of flour are mixed with water to create more than a ton of pizza dough at the Darien store located on 75^th St., which opened in February this year.

Fleishman added that he uses more than 650 pounds of cheese and 100 pounds of Chicago-based Fontanini sausage as well.

“Our dough is handmade fresh everyday,” Fleishman said. “We never use frozen [dough].”

The Darien store is one of only seven in Illinois (of which three will open soon), but nationally it belongs to a list of more than 200 locations across 13 states.

The original Jet’s concept was hatched by brothers John and Eugene Jetts, Jr., out of Sterling Heights, MI, in 1978.

Fleishman, who has spent 27 years in the pizza industry, left his Southfield, MI, Jet’s franchise to relocate to Darien as part of a corporate incentive to introduce the signature deep-dish square pizza to the Chicago area.

“Business has been constantly progressing,” said Fleishman, who immediately took to the Darien/Woodridge community. “And finding good employees has been really easy too.”

Fleishman said he's had a smooth transition as a new resident of Darien.

“The response from the community is great,” he said, noting that “everyone is real friendly—it seems too like everyone knows each other.”

Among some of Fleishman’s regular customers are nearby police and fire departments. He is looking forward to increased participation in athletic, community, and school fundraisers and events this year.

Jet’s Pizza also carries salads and subs. Special coupons are online. Single pizza slices are also available for a quick snack or lunch.

Fleishman’s favorite menu item is the New York Bold Fold—a 14-inch round pizza that’s folded in half.

And, what, might you ask, is Darien’s most commonly ordered pizza and topping thus far?

It seems that many Darien-ites don’t care to fancify their pizzas and prefer the traditional square deep-dish cheese and sausage combination.