Capo’s Pizza, Pasta, Cocktails – by Tony Gemignani

CRACKER THIN

15" CRACKER THIN —
Many Chicagoans refer to Chicago style as Thin/Cracker not thick/deep dish and get offended because media transformed Chicago into thick/ deep dish only. It's sauce is a seasoned/sweet purée. This pizza is cut into squares and is cooked in a gas brick oven at higher temp. Crispy and delicious, our cracker thin is Tony's favorite thin crust he makes. Perfect for 1-2 guests.

Deep Dish

13" DEEP DISH —
Our 13 inch Deep Dish is made with Ceresota Flour, English style butter, lard and cornmeal. Ceresota flour is commonly used in Chicago and is one of the oldest flour mills in the US. Most Chicago style pizzerias on the west coast don't even know of this flour, this makes our pizza especially authentic. Spinach is also a favorite topping in Chicago, and our pizza the Frank Nitti pays homage to this. Perfect for 2-4 guests.

CAST IRON PAN

13" CAST IRON PAN —
Same dough as Deep Dish but has a different texture and thicker rise. Ingredients are layered on the top of the 1" thick pizza and sauce is dolloped over the top. What's unique about this pizza is the white cheddar crust that is butter crusted and cooked to the crisp to make it a one of a kind pizza. This pizza is cooked in a 15 lb cast iron pan and is chiseled out when the baking is complete. Try "The Dillinger" or "Crown Point" which both won best pizza in the world at the Pizza Expo. Perfect for 2-4 guests.

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