In 1984, John Schnatter delivered his last campus pizza, picked up his business degree from Ball State University and went home to Jeffersonville, Indiana. There, at the age of 22,he knocked down the broom closet in his father’s tavern, installed an oven and began delivering pizza out the back of the bar.
From day one, John believed he could make a better traditional pizza by using fresh dough and superior-quality ingredients.
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