Patxi's Pizza

Patxi's Pizza Restaurant Review:

Patxi's offers two kinds of pizza: thin and ultra thick. A thin crust style made from "00" flour provides a crisp crust almost throughout, with the occasional chewy center along the blistered edge. While cornmeal is gone from the dough's prior recipe, a slight dusting from the baking process adds a delicate and pleasing crunch. Pan pizza and flagship Chicago "stuffed" pies are thick, deep-dish offerings covered with gooey mozzarella and tomato sauce --- they remain the venue's primary pies in our book. Thin or thick, you can heap on, or stuff in, selections from a list of 35 toppings, from Zoe's Natural Meats to a multitude of fresh vegetables, or pick one of the pre-constructed choices. Thin pizzas take about 30 minutes and thick styles take 40, but the wait is worth it, especially for the deep-dish. Appetizers and salads, from a simple meatball to burrata atop confitted cherry tomatoes, offer something to eat during the wait. While the menu focuses on the two "styles" of thick and thin crust, whole-wheat and gluten-free dough options expand the range of choices.