The great pizza battle has raged nationwide for decades. Being so close to Chicago, you may be in the deep-dish camp and think your pizza should weigh five pounds, be thick as a cake, and topped with over an inch of cheese. Maybe you’re an outlier who prefers New York-style pizza with its flaccid crust and enjoy folding your pizza over like a taco to eat it.
But another style of pizza has emerged on the battlefield that takes it’s cue from Old World techniques with Foodie-Generation toppings: The Neapolitan-Style Pizza. Characteristic of this style of pizza is a chewy, flatbread-like crust that is cooked quickly in a super-hot oven that gives it a distinct char. Pizzas are smaller, usually around 10-14 inches. Big appetites can easily handle one alone or you can go halvesies.
Two contenders in Lake County are here to vie for your pizza affection, one burns wood, while the other burns coal to sets our hearts aflame….
Will you take our Tasty Tuesday Challenge and tell us who has won your pizza allegiance?
In this corner, our first challenger, representing Wood-Fired Pizza and hailing from Libertyville, Illinois…
Wood fuels the ovens at John Durning’s popular pizza restaurant in Downtown Libertyville where you can also get salads, appetizers and sandwiches. Or as they say in Italy, insalate, antipasti, and…sandwiches (I don’t know, I don’t speak Italian.) Your gluten-sensitive friends need not despair for gluten-free crusts are also available!
Adventurous palates will delight in the Maaaa Pie with goat cheese, caramelized onions, spicy fig jam, baby spinach, pistachios, extra virgin olive oil, pecorino and fontina. Traditional Neapolitan Pizza lovers will enjoy the Queen’s Pizza with Fior di Latte (fresh mozzarella), tomato sauce and basil. Meat lover’s get their due with Pepporoni Due featuring Calabrese Salami and Sopresatta Piccante. Mangia!
And in this corner, representing Coal-Fired Pizza, and hailing from Wauconda, Illinois is…
Coal fuels the fires at Slyce in Wauconda where quality ingredients, sourced locally when possible makes its way to your plate. Also serving salads, and appetizers, the main event is of course the coal fired pizza.
#5 wins the hearts of carnivores topped with meatball, pepperoni, homemade whole fennel sausage and imported prosciutto. You can get white pizza too or “Bianca” in varieties such as #12 with feta, artichoke, sun-dried tomato, roasted red pepper, kalamata olive, extra virgin olive oil and garlic. Control freaks can build your own (it’s ok, I like to be in charge too.)
WAIT JUST A MINUTE! A third contender has entered the ring! Masked as a traditional Italian-American restaurant and pizzeria, this spot offers wood-fired pizza just one night per week…
On Tuesdays, Galati’s now offers wood-fired pizza from 5-8pm only. All pizzas are 14″, hand-tossed, and topped with fresh mozzarella. Choose from toppings such as basil, shrimp, artichoke, prosciutto as well as sausage and pepperoni.
It’s time to find a little taste of Naples here in Lake County. Take our Tasty Tuesday Challenge and tell us which Neapolitan-Style Pizza reigns supreme!
For more pizza options in Lake County, click the image below to visit our Fan Favorites. The Best Pizza Joints in Lake County according to our readers.
Do you know of any other Neapolitan-Style Pizza restaurants in Lake County? Can they go toe-to-toe with Pizzeria DeVille, Slyce or Galati’s? Tell us about it in the comments!