Domino’s has been named our Chain of the Yr twice 2003 and 2010
KA-CHING America’s 10 largest pizza firms management greater than 23billion in income
In accordance with a latest PizzaToday.com Net ballot, 62 p.c of respondents stated their ovens are fired by gasoline
There are 3,783 pizzerias in Ohio
Nella Pizzeria Napoletana / Caputo’s Pizzeria / The Dons’ Wooden-Fried PizzaNella Pizzeria Napoletana
2423 N. Clark Avenue
Chicago, Illinois 60614
(773) 327-3400
Sure, we all know Chicago has a whole lot of stellar pizzerias, and you may rely Nella amongst them. That is true Neapolitan pizza. Behind the scenes is Italian-born Nella Grassano, one among solely two ladies within the U.S. to have earned the accreditation of Pizzaiola D.O.C., and Scott Harris, the co-founder and chef of Francesca’s Eating places. They be part of a hard-working oven constructed from volcanic ash and a menu of conventional Neapolitan favorites. We fell in love with the traditional Romana: tomatoes, mozzarella, capers, black olives, olive oil, anchovies and oregano.
Caputo’s Pizzeria
4229 Foremost Avenue
Philadelphia, Pennsylvania 19127
(215) 483-2780
www.caputospizzeria.web
Positioned in Philly’s modern Manayunk space, Caputo’s Pizzeria has a protracted checklist of specialty pizzas that includes contemporary substances and loads of choices. However whereas pizza is likely to be the secret right here, there are additionally calzones, stromboli and sandwiches. You’d be remiss to not attempt the cheesesteak menu there’s a full 12 ounces of meat on each sandwich!
The Dons’ Wooden-Fired Pizza
21018 South Financial institution
Avenue Sterling, Virginia 20165
(703) 444-4959
www.thedonspizza.com
This isn’t an strange pizzeria slinging pepperoni and sausage. Right here you’ll discover a conventional Caprese salad and upscale toppings starting from pancetta to roasted rosemary rooster and artichokes. We predict the Tommy Weapons Tomato & Mozz is divine. It options contemporary basil, The Dons’ contemporary mozzrella, sliced tomato, Parmigiano, Romano, sea salt and olive oil. Now that’s Italian!
