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[title]RECOMMENDED: Find more of the best pizza in Chicago
Best place to go nuts over crust Pizza Metro
The quarter-inch thin crust at this storefront joint run by two cousins from Rome has a pleasantly bready, slightly sourdough flavor. The secret? Chefs roll dough onto 32-inch pans before �prebaking� each sheet with a layer of housemade marinara sauce to keep the crust moist inside and crispy outside. Then the nine- and 18-inch rectangular pies are customized with more than 20 toppings; go crazy and divide your pizza into �quarters� with different ingredients like zucchini and fresh basil buried under a thick blanket of mozz (or blue cheese) and baked one more time. The good news? You won�t wait longer than 15 minutes for your pie. The bad? The pizzeria gets rowdy with late-night revelers looking to dig into a booze-soaking snack. Save the trip for a mellow night so you can savor some of the creative combos�we love the addictive rosemary and potato pizza. 1707 W Division St, 773-278-1753.
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