Professor Pizza

Don't let the quirky name fool you; Professor Pizza is a serious shrine to regional American pizza styles. This Chicago pizzeria skips the novelty and instead offers a focused curriculum on the craft, demonstrating a profound understanding of what makes each variety distinct. Classic forms are not just replicated here but thoughtfully executed, with doughs sometimes fermented for days to develop complexity. The kitchen has built a reputation on its mastery of multiple traditions, from the cracker-thin tavern-style, a local favorite, to the hearty, crisp-edged Detroit and Sicilian square pies.\nThe selection serves as a lesson in pizza history and technique. Grandma-style pies, for instance, are a nod to a thinner, crispier version of Sicilian pizza that achieves a distinct texture from olive oil in the pan during baking. While celebrating these traditions, the kitchen also explores creative topping combinations. Among the creations that have become recurring favorites is a deluxe pepperoni pie featuring whipped ricotta and a drizzle of hot honey. Beyond the core offerings, the restaurant prepares a range of pastas, salads, and appetizers like garlic knots and arancini, rounding out a list of choices that is both scholarly in its precision and generous in its flavors.\nProfessor Pizza channels the spirit of a classic, old-school pizzeria, a neighborhood spot with a welcoming and family-friendly atmosphere. It’s a low-key setting for enjoying carefully constructed pies, whether by the slice or as a whole. The focus remains squarely on the quality of the food, from the balanced sauce to the well-sourced ingredients. This commitment has made the restaurant a local staple, a place where the study of pizza results in a consistently rewarding meal.