They are very secretive over there. I am sure they make the sauce there, as per the convenience.
The two brothers, Frank and Joe Calderone ran the place for years, after their parents retired. Mama used to sit in the kitchen all the time, until she passed some 10-12 years ago. Then, a few years ago, Joe was killed in a car accident in Tinley Park. I don't know what the arrangement was before, but about a year after his death, they started fixing up the place a little. They added stuff like calzones on their menu, quarts of their meat sauce (NOT the pizza sauce, but excellent in its own right). There were rumors that they were closing down, or getting ready to sell the business. I guess so much so that they had to put ads out saying that they aren't going anywhere, but are building a new place in Orland. When they introduced the calzones, I would ask for a small cup of sauce on the side, but Frank would always be VERY reluctant, even for a price. In my mind, I am thinking that they fear someone would copy their recipe, which is unique. Truth be told, I work in the food industry and the amount of sauce that is on top of their stuffed is enough for anyone to scrape off and submit for analysis(costs $$, though). I am alittle disappointed that they would act that way to a loyal customer of almost 30 years, but--what can you do? From my experience from cooking and mostly eating, it is possible to break down the ingredients with my pallete.
Another intriguing point in their history is the 63rd vs. 95th. Palermo's on 95th readily acknowledges that they are affiliated with 63rd Street. However, 63rd never mentions them. They are obviously the same (though not as good as 63rd), and 63rd advertises the Orland store on the menu, but not 95th. My guess is that 95th is owned by In-Laws, or maybe cousins. Maybe they had a falling out. I am not sure. I don't like to push too hard, because you never mess with the people that make your food.
The last couple of years have not only brought improvement, but a new manager at 63rd. I believe he is a nephew, seems like a college grad. I think he is behind some menu additions, AND hour changes. Palermo's always opened at 4 and always closed on Tuesdays. Now, they open at 3PM during the week and 2 on the weekend. Last summer, they opened at noon on the weekend, so maybe they will go back. The opening at 4PM for pizza places go back to when Chicago only had 5 TV stations, and the city was dead after 9PM. People would generally eat pizza for dinner, and not at lunch or 10 at night. I am glad to see most pizza joints breaking this paradigm. There's a lot of money to be made out there.