Although burnt pizza is thrown out at most restaurants, it reigns supreme at Coalfire Pizza where thin-crust pies are left with a charred exterior that ABC7’s Hungry Hound described as "nicely blistered." To obtain this signature crunch, the Zagat-rated eatery, which was named Best of Chicago 2008 by the Chicago Reader, bakes each dough disc in a coal-fired oven that is heated up to 800 degrees Fahrenheit. But as crisp as the edges get, the dough remains chewy and the center of the pie remains gooey, not only an affect of the high cooking temperature but also because each pie is layered, first, with cheese and then sauce. And to ensure the center of each pizza stays gooey and not mushy, Coalfire Pizza recommends no more than three toppings, which range from roasted red peppers to prosciutto and hot calabrese salami. When not baking up pies, the eatery churns out fresh mozzarella-stuffed calzones, crisp salads, and a lengthy list of international wines and draft beers.