In Chicago, there is a trend towards thin-crust Neapolitan pizzas, but there is also a group of restaurants that is using wood-burning brick ovens with good results.
A restaurant named “Bricks” uses copper-lined, wood burning ovens to deliver their best results. Pizza lovers in Lombard, Naperville and Wheaton are well aware of this local option, and with word spreading, others are getting the opportunity to learn about them as well.
The pizzas are constantly ‘worked’ while they’re in the oven to keep the pies from burning and to allow them to cook evenly. This fast-casual pizza concept is sweeping the area and the nation.
Bill Wilson, Bricks Wood Fired Pizza’s founder says the dough is the most important. “We hand-make our dough every day. It has to rest for at least 48 hours. We use special high protein “00” flour.”