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10 Must-Try New Pizzas in Chicago

By Sarah Freeman
September 23, 2013

We can all agree that pizza is the best food on Earth, but coming to a consensus on the best kind of pizza? Fuhgeddaboudit! Luckily, this year's crop of new pies offers something for everyone, from bubbly Neapolitan to thicker-crusted Sicilian.

  • Armitage Pizzeria

    Style: New York

    A Coalfire alum is making East Coast-style pies in a bare bones Lincoln Park pizzeria. The paper-thin crust (hand-stretched dough made from flour, water, yeast and salt) is coated with sauce made from canned tomatoes, salt, pepper, Romano cheese and oregano. Shredded cheese and fresh ingredients are added before a quick trip in the 650-degree gas oven, then the pie is boxed to go or sold by the slice.

  • Balena

    Style: Neapolitan

    Encompassing all things rustic Italian - from the ambiance to the fresh bowls of pasta - Balena pies start with a crisp, bubbly crust and are sparsely covered in authentic toppings such as spicy sausage, red onions, tomato and mozzarella.

  • Floriole

    Style: Market-Driven

    As the argument over thin crust versus thick crust rages on, there is one point that rings true: pizza crust designed by a master baker is delicious. This Lincoln Park bakery debuted Friday and Saturday pizza nights this summer, each night featuring three pies for dine-in or takeout. Specialty red and white pies change weekly according to seasonality, but the simple red pizza stays the same with fresh mozzarella, garlic oil and parsley.

  • Flour & Stone

    Style: Brooklyn

    Almost a New York-style pie, Brooklyn's base is thicker and has more bubbles than its neighbor to the West. The East Coast crunch stays intact, however, and simple topping combinations include cremini and oyster mushrooms, green pepper and artichokes, or bacon and crushed red pepper.

  • Homeslice

    Style: Oregon

    Not only did owners Josh Iachelli and Clay Hamilton bring in logs from their home state of Oregon to construct this new Lincoln Park restaurant, but they also brought the pizza style that they grew up with. Each hand-tossed artisanal pie has a medium-thick crust that is both fluffy and flaky. Toppings vary from Italian sausage and provolone to blackened chicken and barbecue sauce.

  • Pizza House

    Style: Sicilian

    An old-school revolving oven produces pies made to order (thin crust or double dough) and specialty slices. The whole-wheat crust is thin with a cornmeal bottom, which helps achieve a crispy edge and chewy texture. It's slathered in tangy housemade sauce and covered with cheese and your choice of toppings.

  • Reno

    Style: Wood-fired

    Turns out the chefs at Reno are putting more than just bagels into the wood-burning oven at this all-day dining destination. At night, the stone oven fires thin, crispy crusts topped with traditional and seasonal toppings. Plain Janes will love the Reno (mozzarella and fresh basil), while adventurous types should try the Meg (arbol peanut salsa, smoked onion and piquillo pepper).

  • Siena Tavern

    Style: "From Scratch"

    Fabio Viviani’s River North restaurant offers a menu of enticing combinations, such as roasted wild mushrooms, garlic cream, mozzarella and white truffle oil. The fresh flavors are backed up by the visually appealing open pizza bar with flaming oven.

  • Tesori

    Style: Artisanal

    Carefully crafted combinations of sauce and toppings cause these pizzas to defy definition. From grilled zucchini, tomato, prosciutto and fontina to grilled shrimp, cherry tomato, fennel and mozzarella, there's a pie for every palate. A pint of beer or glass of wine on tap is the perfect accompaniment.

  • Tre Soldi

    Style: Roman

    The landmark Trevi Fountain in Rome inspires the name of this restaurant, so it's only appropriate that the pizza take inspiration from the capital city. Thin and crispy crust comes topped with the signature combination of anchovy, tomato, mozzarella and oregano.

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