Neapolitan Pizza Involves “Doming” at Forno Rosso Pizzeria Napoletana on West Randolph St Near Aberdeen St, in Chicago’s West Loop

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ABC 7’s Jesse Kirsch offers a quick look at Forno Rosso in the West Loop with an addition of another dimension to Chicago’s pizza world.

Owner Nick Nitti said he sticks to a strict, traditional method of preparing his pizza.

Ingredients …
24-hour-cured dough, hand-crushed San Marzano tomatoes, fresh mozzarella cheese, olive oil, pecorino cheese and basil, olive oil; at most only add four additional toppings.

Method …
Bake at 900°F … top and bottom for 60-80 seconds. The pizza is then lifted to a dome where flames are circulating. Nitti calls it doming the pizza — method that lasts about 5 seconds to melt the top of the pizza.

Oven Trivia …
Nitti said the oven’s stone surface is made from Mt. Vesuvius sand.

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