The toppings go under the cheese here. A grandfather brought that Chicago habit to Northern Utah pizza in the 1950s, and his grandson still follows it today.
The dough comes from that same grandfather’s recipe. The sauces, salad dressing, and salsa are homemade too.
I like how stubborn that feels in the best way.
Then a New Year’s Day fire in 2022 wiped out the old building. The family didn’t fold.
They reopened about three miles away in May 2023, and lines stretched out the door.
I can’t imagine many Utah kitchens with a story like that. Three generations, one dough recipe, and a cheesy bread that lands in most orders.
Customers can still ask for toppings on top, but why fight tradition? So what keeps one family at the oven for seven decades?
Your Pepperoni Is Hiding Under The Cheese On Purpose
Flip the usual pizza order upside down and you get the signature move at Circle Inn Pizzeria. Toppings go on first, and the cheese gets layered right over them.
Garrett Schroeder, who runs the place now, credits his grandfather for the habit. He calls it a Chicago thing, which explains a lot about where the idea came from.
So why does it matter? The cheese works like a cozy blanket over your pepperoni, sausage, or veggies while everything bakes together.
That means your toppings stay tucked in place instead of sliding off with the first bite. It also gives every slice a melted, stacked look that sets it apart from typical chain pies.
Not convinced yet? No problem, because the kitchen will put toppings on top if you ask nicely.
Still, I’d try it the original way at least once. A method that has lasted since the 1950s probably earned its spot on the menu.
Think of it as a small history lesson you can eat. Every slice carries a habit from a grandfather who started this whole story long before most of us were born.
The Story Starts In Roy With A Guy Named Marion
Back around 1954, Marion Schroeder opened a pizza business called The Pizzeria in Roy, Utah. Pizza was still fairly new to plenty of American towns at the time.
A few years later, he made a bold jump. By 1957, Marion moved his pizza operation into a building in Sunset called The Circle Inn.
Here’s a fun twist about that name. The Circle Inn had already been around since 1941, years before any Schroeder made a single pie there.
Marion didn’t just rent a corner of the building. He took over the whole establishment, and his family has owned it ever since 1957.
That’s a long run for any business, let alone a small family pizza shop. Restaurants come and go all the time, so steady ownership like this is pretty rare.
I love that the name tells a story by itself. The Circle Inn label came first, and the pizza moved in later to make it famous.
So the next time someone asks about the odd name, you’ll have the answer. It’s a borrowed building name that a pizza family turned into a lasting brand.
Three Generations Have Kept The Ovens Warm
Family businesses often fade after the founder steps away. Circle Inn Pizzeria took a different path and kept things in the family.
After Marion Schroeder, his son John ran the restaurant. John’s wife, Exie Schroeder, has been part of the Circle Inn for 47 years.
Forty-seven years is longer than many people stay in one career. Exie has watched the business grow, change, and keep going through some tough moments.
Now the torch belongs to Garrett Schroeder, Marion’s grandson. He manages the current location and keeps his grandfather’s methods front and center.
That’s three generations of one family behind the same counter. I believe that kind of history shows up in small ways, like recipes that never got swapped out for shortcuts.
It also means the people making your pizza care about more than one shift. Their family name sits on the sign, and that’s a serious motivation to get things right.
Supporting a place like this feels good. You’re not just grabbing dinner, you’re helping a Utah family keep a decades-old tradition alive for the next round of hungry customers.
A New Year’s Fire Couldn’t Stop This Comeback
January 1, 2022, started the year in the worst way possible for this family. A fire destroyed the original Sunset location that had stood for decades.
Plenty of owners might have called it quits right there. After all, rebuilding a restaurant takes money, time, and a whole lot of stubborn energy.
The Schroeders chose to keep going. In May 2023, Circle Inn Pizzeria reopened in Clearfield, roughly three miles from its old home.
And the community showed up in a big way. Local reporting described lines out the door when the new spot opened.
That reaction says something about how much this pizza means to people in Northern Utah. Folks clearly missed it during that long gap without their favorite pies.
The new place runs a little differently than before. The old Sunset building also housed a bar, while the Clearfield shop focuses only on pizza and food.
Honestly, that focus suits it well. The comeback kept the recipes and the family touch, which are the parts that truly mattered all along.
Grandpa’s Dough Recipe Never Left The Building
Recipes get lost all the time, especially after a fire. Somehow, Marion Schroeder’s original dough recipe made it through and still forms the base of every pizza here.
That’s the same dough idea from the 1950s, now feeding a whole new crowd. Pretty impressive staying power for flour, water, and a family secret.
The homemade list doesn’t stop there. Circle Inn Pizzeria makes its sauces, salad dressing, and salsa from its own recipes too.
Homemade sauce matters more than people think. It’s often the flavor that separates a memorable pizza from one you forget by morning.
Here’s a handy tip for spice fans. The pizza sauce comes in different heat levels, so you can stay mild or turn things up a notch.
Not sure where you land? Starting in the middle is a smart move if you want a little warmth without sweating through dinner.
For longtime customers, these recipes carry plenty of nostalgia. One bite can bring back years of family dinners, which is exactly why the Schroeders kept the formulas exactly as they were.
Hot Honey Or Ultimate Meats? Good Luck Picking Just One
Pizza makes up about 97 percent of orders here. So yes, this is a place that knows exactly what it does best.
The specialty lineup at Circle Inn Pizzeria covers a lot of ground. You’ll find Triple Pepperoni, Hot Honey Pepperoni, Spicy Buffalo Chicken, and Philly Cheese.
Chicken lovers get plenty of choices as well. BBQ Chicken, Chicken Bacon Ranch, and Lemon Pepper Chicken all sit on the menu.
There’s also a Turkey Bacon Ranch for a twist on the classic. And if you want everything meaty in one go, Ultimate Meats has your name on it.
The old-school deluxe pizza gets a special mention as a popular pick. It’s a solid choice if you want a taste of the shop’s classic style.
Prefer to call the shots yourself? Build Your Own pizzas come in 10-inch, 12-inch, and 14-inch sizes.
My advice for groups is simple. Order one specialty and one custom pie, then trade slices so everybody gets a little adventure and a little comfort.
Skipping The Cheesy Bread Would Be A Rookie Move
About 70 percent of orders include Cheesy Bread. That number is too big to ignore, so consider this your friendly nudge.
Seven out of ten orders is basically a vote from the whole neighborhood. When that many people add the same side, it’s earned its reputation.
Cheesy Bread makes a great opener while you wait on the main event. It also works as a sidekick for anyone who wants something to dunk.
Speaking of dunking, the sauce list is long. Options include Ranch, House Dressing, Garlic Parm, Sweet Red Chili, and Honey Sriracha.
Want something wild? The Reaper and Mango Habanero sauces sound like they’re built for brave taste buds.
If you lean more classic, Garlic Bread is on the menu too. It’s a simpler route that still pairs nicely with any pie you choose.
Here’s my take on smart ordering. Grab one bread side for every two or three people, and nobody has to guard the last piece like it’s treasure.
Not In A Pizza Mood? The Menu Still Has You Covered
Every group has that one person who doesn’t want pizza. Lucky for them, this kitchen thought ahead.
Chicken Wings come in 10-piece orders, and they pair nicely with that big sauce lineup. Spaghetti is available in half and whole orders for pasta fans.
The sandwich section brings some variety too. Choices include French Dip, Grilled Ham and Cheese, Grilled Cheese, Chicken Bacon Ranch, and Turkey Bacon Ranch.
Picky eaters will probably be happy with grilled cheese. Meanwhile, a French Dip feels like a cozy pick on a chilly Utah evening.
Salad lovers can go the Build Your Own route. Add that homemade house dressing, and you’ve got a lighter option at a pizza place.
There are Mini Tacos on the menu as well, which is a fun surprise. Kids especially tend to love anything small enough to eat in two bites.
Save room for dessert, though. Circle Inn Pizzeria offers Wild Blueberry Lemon Cake, a Frosted Pink Sugar Cookie, and an 8-inch Chocolate Chip Cookie Pizza that’s perfect for sharing.
Grab A Table Or Grab It To Go Before Sunday Hits
Plan your pizza night for any day but Sunday. The shop stays closed on Sundays, so save your pizza cravings for Monday through Saturday.
You’ll find Circle Inn Pizzeria at 1060 W 300 N, Clearfield, UT 84015. It sits in a small strip-mall setup, making it an easy stop on a busy weeknight.
Inside, there are several tables for dine-in meals. The space feels cozy and family-friendly rather than big and flashy.
A lot of the business runs on takeout, though. That makes sense for families who want classic pizza at home on the couch.
Driving in from elsewhere in Northern Utah? The trip is worth it if you love old family recipes and pizza with real history behind it.
My tip is to call ahead or order early on busy nights. Fresh pies made from scratch deserve a little patience.
When the box finally lands in your hands, remember what’s inside. That’s a grandfather’s dough, a family’s homemade sauce, and seven decades of stubborn Utah pizza pride.