Pazzi Di Pizza - Elmhurst - Our Visit
Last week, Nat the Babe and I went out to give Pazzi di Pizza a try. It has been open for a few weeks and there's a bit of a buzz about the place. I've heard from others that they went or are going, so the word-of-mouth is working for them. But, while they're clearly working to get the kinks out of their operation, the place shows some promise. They'll need to improve the main event - the pizza pies - but they're not that far off. It wouldn't be a wood-fired pizza place if I didn't spend a few minutes snooping around the pizza-making station. These guys are hand-stretching the dough for each pie on the spot, topping them and getting them in the oven fast. The pizzaiolo said he only likes to put one or two pies in there at a time and keeps the oven at a fairly low temperature (600 degrees). He said he keeps each pie in the over for 3-4 minutes - which is pretty long for this style. Nat and I each ordered our own pizza. She picked a make your own wi