Dough WHAT

This King Street specialist bridges the gap between Naples and Chicago with a dual-identity menu. The signature 72-hour slow-proofed dough yields Neapolitan rounds with a leopard-spotted, elastic crumb or buttery deep-dish basins boasting an architectural cheese pull. Notable is the 'Nduja and red onion pairing, where spicy Calabrian pork melts into San Marzano acidity. For a textural pivot, the pasta pizza bowl offers rigatoni nestled within a garlic-infused, edible vessel.