Washington Heights’ Wy’East Pizza (5601 W. Vliet St.) opened to lines forming outside the door. No phone orders, not even the full menu. Just a baker’s dozen pillowy, chewy scrumptious pizzas.
A red-tiled Stefano Ferrara oven took the roaster’s place at Anodyne Coffee’s Bay View cafe (2920 S. Kinnickinnic Ave.). It can bake a pie in 90 seconds. Chewy with a Neapolitan wet center, the terrific pizzas are vehicles for local ingredients.
When Carini’s La Conca D’Oro (3468 N. Oakland Ave.) installed its Acunto Mario wood-burning oven, there was no going back. The Sicilian joint invested wisely. The pies have the puffy, chewy, lightly charred crusts and minimal toppings characteristic of Napoletana pizzas.