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The wood-fired oven in this Ravenswood Neapolitan pizzeria burns through dough the way it's done in Naples, leaving a soft, charred crust that folds without argument. The chef trained in Italy and the obsession shows, with many ingredients sourced from there directly. The menu stays traditional, appetizers and desserts rounding out the pizza, and the room has an easy warmth that makes an hour feel like twenty minutes.
The awards strongest first
- 50 Top Pizza 2025 · Outstanding Career Achievement · 50 Top Pizza World Special Awards
- AAA Three Diamonds
- 50 Top Pizza 50 Top Pizza USA Excellent Pizzerias
- The Banchets Winner · Best Pizza
- Eater Chicago’s Best Pizza
One number, weighted & current 87
How we scoreThe dishes from the writeups
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Margherita
“The menu is traditional with Margherita, Marinara, Bufalina, Diavola, and Capricciosa, alongside richer and seasonal options.”
50 Top Pizza -
Marinara
“The menu is traditional with Margherita, Marinara, Bufalina, Diavola, and Capricciosa, alongside richer and seasonal options.”
50 Top Pizza -
Bufalina
“The menu is traditional with Margherita, Marinara, Bufalina, Diavola, and Capricciosa, alongside richer and seasonal options.”
50 Top Pizza -
Diavola
“The menu is traditional with Margherita, Marinara, Bufalina, Diavola, and Capricciosa, alongside richer and seasonal options.”
50 Top Pizza
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