Forno Rosso Pizzeria Napoletana - Chicago
Forno Rosso, in the West Loop, brings traditional Vera Pizza Napoletana to the trendy neighborhood. Its red oven, or Forno Rosso, was made by artisan oven makers in Napoli, Italy, and is hand crafted using the highest quality materials to assure heat retention up to 1000 F.
The floor of the oven is made with “Biscotto Di Sorrento” and each brick is hand pressed in Sorrento, Italy. The mortar that is used to hold together the bricks, which comes from Santa Maria, the Campania region of Italy, is made with volcanic sand from Mt. Vesuvius.
Because of this, pizza Napoletana has several distinctive characteristics. Pizza in Napoli is soft and foldable and can be considered “wet” by American standards. For this reason, people in Napoli generally eat their pizza with a knife and fork. Blackened char spots on the pizza crust is a tell-tale sign of pizza Napoletana that has been cooked in a blistering hot, wood-burning oven.
At Forno Rosso, signature pies range from the Caputo Cup, an award-winning pizza that's Forno's take on a Margherita, to Rosso Diavolo (tomato sauce, fresh mozzarella, hot soppressata, crushed red pepper). Gluten-free crusts are available with a 24-hour notice.
The original location is on the northwest side of the city at 3719 N. Harlem Ave.
