"These days I've been going to Sono Wood Fired a lot. [Former pizza maker] Gino knows what he's doing. He's an ex Palermo, Sicily cop; Palermo is a tough town. He's likely to get more satisfaction making beautiful pizza. I am pretty satisfied eating it! In the neighborhood, I go to Antica Pizzeria, which has the added benefit of having a wood-fired oven and being a BYO. I am fond of Coalfire too. My favorite pizza in Chicago though? Out of my oven at home. I am very picky about crust (thin but not too thin), tomatoes (home canned last summer), quality mozzarella (fresh), fresh herbs, sea salt and the best EVOO. I do not get too crazy on toppings." -- Mike Roper, owner of The Hopleaf (photo) [Hot Slices]
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