Labriola Chicago

Rich Labriola grew up making pizzas at his father’s Calumet Park pizzeria, and he spent years studying the fine art of breadmaking before opening his first bakery in 1993. So it goes without saying that he knows his way around a pizza, and at his Chicago restaurant, Labriola is turning out pitch-perfect renditions of both of the Windy City’s signature pizza styles: deep-dish and it’s lesser-known cousin, thin-crust.

His deep-dish pies start with a focaccia-style dough that’s double-proofed before being layered with mozzarella and ample toppings. The square-cut thin-crust pies have a crisp crust, an herbaceous sauce and plenty of browned cheese. And as for his family-recipe meatballs? They might just change your life.