Chef Clark

Clark's Dining Magazine Series

From page 10 & 11

"Chicago Classics"

"Spacca Napoli Pizzeria"

1709 W. Sunnyside Ave.

Chicago, IL 60640

(773) 878-2420

In 2006, Jonathan Goldsmith set out to prove there’s more to the city’s pizza scene than deep-dish by opening this rustic Italian spot. The chefs faithfully produce pies here in true Neapolitan fashion, topping them with San Marzano tomatoes and buffalo mozzarella, before finishing them in the wood-fired oven until they’re puffy and blistered with leopard spots.

For over a decade, Spacca Napoli has made pizza faithful to the authentic Neapolitan style. The dough is tended daily as a blend of love and craft and baked in an oven built by third and fourth-generation artisans from Napoli. Ingredients are carefully sourced from trusted vendors, many of which are unavailable anywhere else in Chicago. Wines and music are selected to create just the right experience and mood.

That Neapolitan style is about more than what you’re eating. It’s about a way of life. An abundant Italy. The spirited markets, robust street scene, and enticing aromas transport you to the heart of Naples. Spacca Napoli preserves and elevates hearty, rustic dishes in a beautiful space while showcasing the essence of our family's Italian experience.

Spacca Napoli Enterance

Chicago at Dusk

(Pages 12 & 13)

Margerita Pizza

(Page 11)

San Marzano tomatoes, fiorpecorino gran cru di latte & fresh basil.

Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home.

(Makes a 12-14 inch pizza)


3 270g Neopolitan dough balls*

3-4 oz San Marzano tomatoes A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!

6 oz Whole milk *mozzarella

(*To make this a true pizza with pecorino gran cru, use 3 oz mozzarella cheese and 3 oz of sheep's milk cheese)

1 pinch Parmigiano-Reggiano

Fresh basil

*Dough Ball Ingredients:

16 ounces of 00 flour

1.5 grams of yeast

10 ounces of lukewarm water

1/2 ounce of salt

Directions for the Dough:

Mix together flour, yeast, and salt. Slowly add water and combine well; no need to knead at this stage. Let sit for 20 minutes before kneading or mixing with a dough hook for 5-10 minutes (until smooth and stretchy). Cover with plastic wrap and bulk ferment at room temperature for 2 hours. Divide dough and shape into 3 balls, place in air-tight container or bowl with plastic wrap, then place in refrigerator overnight. Next day: Remove from the refrigerator. Let it rest for 3 hours before stretching and cooking in an outdoor oven at ~800 – 900 degrees.

Directions for the Pizza:

Flatten and stretch the dough into 12-14" pies. (You should be able to see light through the dough if it's stretched enough.) Prepare your pizza by ladling crushed San Marzano tomatoes (with a pinch or two of sea salt) onto the stretched dough and then sprinkling Parmigiano-Reggiano. Starting from the outside and moving inward, spread a light even layer of mozzarella. Preheat your outdoor pizza oven for at least 30 minutes. The oven should reach near 900 degrees at this time. Using a pizza peel, (paddle), place the pizza in the oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed. Remove pizza from the oven, top with fresh basil, and place on a wire rack to cool for 2 minutes before slicing.

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