For those who favor thin crust Neapolitan-style pizza, Coalfire does a glorious version using a coal oven. The owner, Nella Grassano, emphasizes that their ovens burn domestic clean burning coal to give their crust a distinctive char. The Coalfire pizzas also fly in the face of Chicago tradition by adhering to a “less is more” policy with toppings. This means that everything about the pizza can be savored, including the crust, and easily managed without a fork.
Order one of their signature pies or make your own combo but at some point try Coalfire’s mortadella pizza.