Supposedly, the owner shipped in Italian raw materials for the clay oven, as well as Italian masons to build it. I don't know that the oven is the reason for why their product is so good, but it is just miles apart from any other type of pizza in Chicago.
They also have wines that can't be found anywhere else in the US.
Personally prefer both NY style and deep dish over Neapolitan. Neapolitans are beautiful and have good flavors, but I think the floppy structure is much worse.
https://www.spaccanapolipizzeria.com/
Supposedly, the owner shipped in Italian raw materials for the clay oven, as well as Italian masons to build it. I don't know that the oven is the reason for why their product is so good, but it is just miles apart from any other type of pizza in Chicago.
They also have wines that can't be found anywhere else in the US.