Scott Harris's temple to Neapolitan pizza gets ready to open.
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A bet to eat nothing but sausage pizza for a month meets with surprising success.
What the menu calls flatbreads, Zemans calls excellent.
Deep dish pizza gets thrown under the bus in favor of thin-crust.
A New York Times blogger has an Econ 101 solution to Great Lakes' long lines and surly attitude.
Put off by their sudden fame, the owners aren't sure that Chicago is the place for them.
Laurent Gras tops off a day of biking 100 miles by sprucing up a takeout pizza.
Pat Bruno's inspiration for the pizza stone was the French Chef herself.
Tribune readers inexplicably prefer square-cut pizza to triangles.
The gyros pizza at Italian Express: lots of gyros, not so much pizza.
The owners of the now-closed Green Dolphin Street restaurant are planning to reopen the space as a wine and pizza bar.
The Tribune wonders who in their right mind would ever invent the checkerboard "party-sliced" pizza.
Deep dish is a thing of the past, if the current crop of thin-crust aficionados have anything to do with it.