Nicolos Chicago Style Pizza
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces, sausages, and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from housemade italian sausage to artichoke hearts and green chilies––or choose one of the shop's specialties such as The Big Cheese, a gooey combination of mozzarella, provolone, parmesan, bleu cheese, and ricotta, or the Hawaii Five-O, topped with chicken, red onions, and pineapple, layered between teriyaki sauce, mozzarella, and a signed photo of Jack Lord. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.