Casati’s Pizza Vino
Chicago might be known for deep dish, but have you ever tried Roman-style pizza?
Roman pizza dough tends to have a thin to medium-thin crust made with olive oil, flour, water, yeast, salt, and occasionally a touch of sugar. The addition of oil is the main distinction from Neapolitan pizza dough, and it gives the crust more weight, flavor, and a crispy crunch.
In essence, it’s the thin crust pizza of your wildest dreams. It’s perfect to share with your friends, pair with a great glass of wine, or relax with during your Netflix binge. There aren’t many places in the Windy City that do it right, but these spots certainly do. After trying it, you might never go back to deep dish (maybe…).
Casati’s Pizza Vino {444 West Fullerton Parkway, Chicago; 773.857.1237}
Casati’s is the first restaurant in Chicago to specialize in pinsa, a new style of pizza. Imported from Italy, this lighter crust is made with 80-percent water and crafted with a secret blend of rice, wheat, soy flours, and special ingredients. This is a real taste of Italia that you’ll want to try again and again.
Bar Cargo {605 North Wells Street, Chicago; 312.929.0065}
If you’re looking for the best place for a pizza party, head to Bar Cargo, where they are serious about pizza, cocktails, and fun. Their dough is made by consulting chef Massimo “Max” Moresi who spent months perfecting the 96-hour rise (yes, 96 hours) pizza crust they now use in the restaurant. Come and taste perfection!
Bonci {various locations}
This spot, pronounced Bahn-chi, focuses on quality ingredients made simply into greatness. You pick your pizza, then weigh it in and only pay for what you order. Then, all that’s left to do is savor the flavor.
Pizzeria via Stato {620 North State Street, Chicago; 312.642.8450}
Perfect for weekday dinners, or entertaining out-of-towners, Pizzeria via Stato is centrally located but still cozy and welcoming. Their pizza is amazing, but don’t forget the fresh-made pasta and other Italian classics too. There is no bad choice here.
Princi {1000 West Randolph Street, Chicago; 312.243.9097}
When pizza comes from a bakery, you can bet the dough will be exceptional. They start with a focaccia base, then brush it with housemade pomodoro sauce and top it with premium ingredients. They’re simple, but beautiful bites served from people who seriously know their dough.
By Kaleigh Glaza | Online Editor
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