GREAT PIZZA
Our Story
NO SHORTCUTS
For us, a proper slice of pizza, when folded, cracks but does not break. Striking a perfect balance between “crunch and chew”, we mix, rest, ferment, and rise our dough based on Robert’s journey to perfect a pizza crust. This is what we mean when we say we LOVE DOUGH RESPONSIBLY. We take dough seriously.
We’re adventurers, artists, and engineers who simply love pizza. In attempting to improve a combination of water, flour and yeast, a journey began to craft the perfect slice. We deconstructed hundreds of pizzas and turned our home into a test kitchen. Friends and family gathered, sampled, critiqued, and eventually demanded a restaurant. After years of fine-tuning, Robert’s Pizza moved from idea to a chef-driven restaurant. Since 2016, we’ve become a favorite destination for locals and out-of-towners alike.
Robert is a New York native, entrepreneur, marine engineer, business owner, journalist, playwright, teacher and certified Pizzaioli from the Scuola Italiana Pizzaioli.
As a boy in New York, pizza was everywhere and each slice was as unique as the next. After moving to Chicago, he became obsessed with creating the perfect pizza. This obsession took him on a 20-year journey of testing his signature recipes until the restaurant was born.
Steve Dolinksy, author of ‘Pizza City USA’ and founder of Pizza City USA Tours, talks with Robert about his slice-a-day habit, moving to Chicago in 1993, and tinkering with dough recipes, and re-opening his namesake pizzeria in Chicago.
