Since 2005, I've wanted to bring great tasting thin crust pizza in an urban setting to
Chicago. In 2010, I founded Pizzeria Serio in a former recording studio in Lakeview. I
used the 5 years to thoroughly research the recipes and techniques required to make a
great Pizza and honed my craft baking hundreds of pizzas in my home oven. My Pizza was
inspired by the pizzaiolos that immigrated to America from Italy and opened the first
Pizzerias in NYC, many of which are still in existence today. I like to call it
NeapolAmerican, but some might call it NY Style or New Haven style, but whatever you
call it, it's instantly recognizable to anyone familiar with East Coast Pizza. It has
the same DNA as those pizzas made by Neapolitan immigrants as they started adapting their
pizza to American tastes. From the great Slice Joints like Ray's or Joe's to the
"Pie Only" places like John's, Lombardi's, Grimaldi's, and Patsy's, I wanted to bring a
similar Pizza to add to the great pizza landscape in Chicago. In keeping with those same
traditions, our dough is always hand stretched, the tomatoes are whole plum San Marzano
style, and our Cheese is always high quality 100% Mozzarella. I have tested several purveyors
and have hand selected the top quality and best tasting for my pizza. Of course, it's all
baked in our Brick Oven at 800 degrees for a Seriously great taste!
I've been a Pizza Lover my whole life and thru my quest to create a great pizza have
turned Pizzaiola! My goal with Pizzeria Serio is to create a great atmosphere where
everyone can enjoy a great tasting Pizza.
|
|
