Robert's Pizza in Streeterville

When Robert Garvey moved from Queens to Chicago he noticed a lack of thin crust pizza places, and he began a personal mission to come up with the perfect pizza dough recipe. Initially he thought the project would have a few weeks, but it took fifteen years of careful recipe testing, and a Pizziolla certification from Scuola Italiana Pizzaioli before the dough recipe was perfected. Today Robert and his wife Dana are opening Robert's Pizza in Streeterville.

I was invited to get a sneak peek at the restaurant and I was surprised by the size of the space. The first floor has a long bar and high top tables, and two upper levels offering smaller seating areas perfect for groups. After touring the infinite information technology was fourth dimension to make some pizzas. Robert explained that the dough is fabricated ii days ahead of fourth dimension so that it can ferment. The dough is carefully handled so that tiny air pockets are created.

Robert uses a technique of pressing the dough with this fingertips, starting in the middle of the pizza, to create a sparse center of the crust, and a business firm, notwithstanding doughy edges.

The commencement pizza nosotros made with Huevos Rancheros. Yes, they take taken one of my favorite breakfasts and transformed it into a pizza.

Once the dough has been prepared information technology gets topped with a thin layer of olive oil and seasoned blackness beans, and then baked for two minutes in the 600 degree pizza oven.

The pizza is taken out of the oven and green tomatillo salsa and fresh eggs are added.

The pie bakes for another 4 minutes and is finished off with crumbled chorizo, queso fresco, and cilantro.

The technique of baking the pizza for ii minutes before adding the eggs works. The eggs were perfectly cooked, the whites were solid and the yolks were runny.

Adjacent we fabricated a salad pizza. The concept is a simple white pizza with a lycopersicon esculentum and arugula salad and prosciutto di parma on top. While some pizzerias serve pizza with arugula and prosciutto on tiptop, Robert'due south Pizza puts a full salad on peak of the pizza, non just a scattering of greens. The prosciutto is draped over the crust so that yous tin agree information technology in place with your thumb and get some prosciutto with every bite.

I capeesh that while Robert's Pizza takes their dough very seriously, they take a playful approach to pizza toppings. The hues rancheros and salad pizzas were splendid and creative, and I am excited to try their other creations like Roast Duck Pizza and dessert pizza. If you prefer traditional pizza, they do that too; they have a bill of fare that will satisfy all sparse-crust lovers.

Robert's Pizza'southward address is 355 E Ohio. They are right by the AMC River East, making information technology a perfect identify to grab dinner before a movie.

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Source: https://thekittchen.com/roberts-pizza-in-streeterville/