A pizza on the brick floor of a wood-fired oven with logs burning behind it

Wood-fired pizzeria Chicago

Ninety seconds
over live fire.

Oak and cherry burn at the back of the oven all day. Dough that rested two days goes in and comes out blistered, chewy, and too hot to hold.

Order online See the menu (312) 555-0177

Takeout
Delivery
Private events

The menu

Seven pies, one fire

Twelve inches, cut in six. Everything below comes off the same oven floor, so it arrives when it is ready rather than all at once.

A wood-fired margherita pizza with blistered crust, torn mozzarella, and fresh basil on a wooden board

House pie

The Firebrick

Crushed San Marzano, torn fior di latte, basil pulled after the bake, olive oil, coarse salt. The pie we judge the oven by.

Hot Honey Soppressata21

Spicy soppressata that cups and crisps, mozzarella, chili honey off the heat, dried oregano.
Charred Broccolini20

Broccolini blackened at the tips, garlic confit, whipped ricotta, lemon zest, chili flake.
Smoke & Mushroom21

Cremini and maitake roasted in the oven mouth, smoked mozzarella, thyme, black pepper.
Nduja & Fennel22

Nduja spread thin to the edge, fennel sausage, red onion, pecorino, wild honey drizzle.
Four Cheese Bianca19

No sauce. Fontina, mozzarella, pecorino, gorgonzola dolce, rosemary, cracked pepper.
Clam & Calabrian ChiliSeasonal24

Littleneck clams, garlic, parsley, calabrian chili, olive oil, no cheese. On when the clams are good.

Alongside

Little Gem Caesar12
Shaved Fennel & Citrus11
Wood-Roasted Meatballs13
Blistered Bread & Oil7

To drink

Local draft beer7
Red or white, by the glass11
Amaro, house pour9
Italian soda4

Good to know

Gluten-free crust on any pie for 4. Half and half is fine on anything but the clam. Ask about the pie that is not on this list; there is usually one.

Draft list changes. [CURRENT TAPS – confirm with owner]

Logs burning at the back of a brick pizza oven above a bed of glowing coals

Hands stretching a round of pizza dough on a floured wooden board

The oven

The fire never fully goes out

Split oak and cherry go in first thing. By service the brick floor sits near 900°F and the dome above it is white instead of black. That is the only signal that matters.

Dough is mixed two days ahead and left cold so it slackens slowly. It gets stretched by hand, never rolled, so the rim stays full of air. On the peel it takes about twenty seconds of dressing, then it goes to the back.

Ninety seconds later it comes out spotted black at the edge and soft enough to fold. The char is not a mistake. It is the flavor we are after, and it is why the pie in front of you tastes different from the one you had last week.

900°FBrick floor at service
90 secIn and out
48 hrCold dough rest

Inside

Heat, flour, and a long peel

A look at the room and the work behind the counter.

A pizza baking on the stone floor of a wood-fired oven beside burning logs — The bakeStraight onto brick, no pan

Three finished pizzas on metal stands in front of a lit oven — The passPies going out as they finish

A cook stretching pizza dough by hand against a red brick wall — The stretchHands only, never a rolling pin

Close view of melted mozzarella, tomato, and basil on a baked pizza — The topFior di latte torn by hand

Visit

Find the fire

Walk in and order at the counter, or call ahead and we will have it boxed and hot.

Address: [ADDRESS – confirm with owner]
Chicago, Illinois
Hours: [HOURS – confirm with owner]
Kitchen closes thirty minutes before the door.
Phone: (312) 555-0177
Takeout and delivery orders by phone.
Private events: The back room books for parties and buyouts.
[CAPACITY – confirm with owner]

[MAP – live map embeds at launch]

What to expect

How a night here goes

01
Order at the counter

Read the board, order, take a number to your table. No host stand, no waiting list on a tablet.
02
Food arrives in waves

Salads and bread land first. Pies come out one at a time as the oven turns them, so share as you go.
03
Takeout stays crisp

Boxes are vented and the pie is cut before it goes in, so the crust does not steam itself soft on the ride home.
04
Bring the whole group

Long tables seat the big parties, and the back room books out for private events. Call and we will sort it.

Tonight

The oven is already hot

Call it in on the way over, or come sit near the fire and watch it happen.

(312) 555-0177

Order online See the menu Hours & address

Ninety seconds over live fire.