FORNO — Wood-Fired Neapolitan Pizza in Chicago's West Loop

Margherita on the peel inside the wood-fired oven

The oven · scroll = the bake

Sixty seconds in the fire.

It starts 48 hours earlier.

Caputo 00 flour, water, sea salt and a whisper of yeast — mixed the day before yesterday, then rested cold and slow until it stretches like silk.

Oak and cherry, 905°F.

We light the forno at 7am and feed it hardwood all day. The dome glows white where the flame licks it. That heat is the recipe.

No timers. Leopard spots.

The pizzaiolo turns the pie a quarter at a time and reads the char. When the cornicione puffs and blisters, it's done — sixty seconds, start to finish.

The pantry

Four things we won't compromise.

San Marzano D.O.P.

Grown in volcanic soil under Vesuvius, crushed by hand. Sweet, low-acid — the only tomato that survives 905°F with its soul intact.

the sauce

Fior di latte, daily

Fresh cow's-milk mozzarella delivered every morning, torn — never shredded — so it melts into pools, not plastic.

the cheese

Caputo 00 flour

Milled in Naples since 1924. Fermented 48 hours until the dough blisters instead of burning.

the dough

Oak & cherry wood

No gas assist, no electric deck. Two cords a month, lit at 7am, read by eye all night.

the fire

Beyond the pizzas

Burrata e prosciuttoaged 18 months, grilled bread$16

Wood-roasted meatballsSan Marzano sugo, basil$15

Insalata tricolorearugula, radicchio, shaved parm$12

Calzone del giornoask what the fire feels like today$21

Tiramisùespresso from our neighbors at Sparrow$11

Cannoli (2)filled to order, pistachio dust$9

Gluten-free? Caputo Fioreglut crust on any pizza, +$4 — baked on its own stone. Vegan mozzarella available on request.

The room

Twelve feet
from the flame.

Old Chicago brick, green leather booths and the white-tiled dome breathing at the back of the room. Take the oven counter and watch your dinner get made in a minute — or book the whole room for forty of your favorite people.

seats in the room

at the oven counter

private room · yours

Word on Randolph St

The line moves fast.

★★★★★

"The cornicione is textbook Napoli — blistered, airy, a little smoke. I've stopped ordering pizza anywhere else in the Loop."

Dana K.West Loop regular

★★★★★

"Sat at the oven counter and watched our diavola go in and come out in a minute. Best date night in Chicago under $80."

Marcus T.Google review

★★★★★

"Ordered direct for an office lunch — fourteen pizzas, hot and on time. The margherita silenced a conference room."

Elena R.Fulton Market

Order direct & save

Skip the apps.
Feed the fire.

Delivery apps take up to 30% of every order — from us and from you. Order direct and we pass it back: free garlic knots on every direct order over $40, pizzas boxed the second they leave the oven, and our own drivers inside the loop of neighborhoods below.

●West Loop ●Fulton Market ●Greektown ●River West ●The Loop ●Ukrainian Village

Start an order Call it in

The pull · fior di latte

Contact

Tables, takeout & big nights.

Reserve a table, book the private room, or bring the forno to your event — we cater with a mobile wood-fired oven for parties of 20 to 200. Tell us the date and the headcount.

ciao@fornochicago.com (312) 555-0164

948 W Randolph St, Chicago, IL

The oven writes the menu.

San Marzano · fior di latte · basilMargherita

Any three pizzas · feeds 4Forno Flight

Diavola

Marinara

Bufala D.O.P.

It starts 48 hours earlier.

Oak and cherry, 905°F.

No timers. Leopard spots.

San Marzano D.O.P.

Fior di latte, daily

Caputo 00 flour

Oak & cherry wood

Beyond the pizzas