From Our Editors
In Focus: Coalfire Pizza
- Specialty: thin-crust Neapolitan pizzas
- Most delicate thing in the restaurant: the super-thin, crispy crusts that emerge from 800-degree ovens
- What those ovens run on: clean-burning coal
- Tips for topping a pie: Avoid overloading crusts with more than two toppings, and don’t create structural imbalance by putting different toppings on each side.
- Critical acclaim: It was ranked the best pizza in Chicago by Time Out.