Press & Reviews:
Best of Chicago 2008

Time Out Chicago - Nov 2007
Time Out Chicago - June 2007
Red Eye / Metromix
ABC 7’s “Hungry Hound”
with Steve Dolinsky

Washington Post
Zagat Survey
190 North
Playboy.com


MAP
Address

Coal Oven

Just what you think it is. It's an oven fired by coal. The intense heat (usually around 800°F) that these things generate makes it possible to achieve a crisp crust with good oven spring. Pies cook so quickly in this heat that the crust doesn't have time to dry out, so it remains chewy and pliable...a by-product of the process is a fine charring of the crust, which many pizza fans find pleasing. If you're new to coal-oven pizza, the pizzaiolo didn't burn your pie; it's supposed to be that way.

(from slice.seriouseats.com)

“Well Done”

Due to the intense heat of our oven, Coalfire Pizzas generally come out crispy or well-done by pizza standards. If you are new to Coalfire, remember: “well-done” means burnt!

"Less is More"

At Coalfire we make a thin crust pizza. Therefore we recommend 3 or less toppings for your pizza. Toppings will release moisture when cooking, so a lot of toppings can cause the pizza to be somewhat soggy in the center.