Professor Pizza - West Loop

"As this spot's name has given away, Professor Pizza's focus is on pizza. They operate out of West Loop rooftop bar Tetto and now have their own brick-and-mortar in Old Town, and their incredible NY-style pies are the main reason you should go to either spot this instant. The NY pie has a flavorful crust, with a puffy edge and a beautifully charred undercarriage. There are a lot of creative topping combinations worth your attention (like gyro). But even their simple pies—like the cheese made with aged mozzarella, a spicy thick sauce, shaved garlic, and parm—have unexpected complexity. The addition of a soubise base, fried rosemary, and hot honey on their NY-style white pie makes us want to call Infatuation NYC for the sole purpose of bragging that it’s in our city, not theirs." - adrian kane, veda kilaru, john ringor

"“Professor Pizza” is a persona dreamed up by Anthony Scardino, a competitive pizza maker with an enthusiasm for sharing his Italian American roots with the world. The professor has operated out of numerous ghost kitchens and bars, but they have found a home in Old Town, taking over the former Roots Pizza under the same ownership of Fifty/50 Restaurant Group. Scardino slings New York, Chicago-tavern, Sicilian, and Grandma-style pies. Variety is the spice of life, and that’s a lesson the professor stresses." - Ashok Selvam, Eater Staff

"Professor Pizza is coming off a summer residency on top of the Tabu rooftop in Fulton Market. The competitive pizza maker is an innovative who mashes up styles and creates a great variety of different pizzas. The tavern-style keeps up a high level of quality. Listed as “cracker thin” the deluxe pepperoni is dotted with hot honey and whipped ricotta. The Professor is looking for a permanent home, so look for news on that soon." - Ashok Selvam, Eater Staff

"Professor Pizza operates out of West Loop rooftop bar Tetto, and also a brick-and-mortar in Old Town. And their incredible tavern and NY-style pies are why you should order from the closest one to you this instant. The NY pie has a flavorful crust, with a puffy edge and a beautifully charred undercarriage. There are a lot of creative topping combinations worth your attention, but even their simple pies—like the cheese made with aged mozzarella, a spicy thick sauce, shaved garlic, and parm—have unexpected complexity. Their tavern-style has a thin but durable crust that holds up to toppings, and a garlicky red sauce. We don’t understand how this pizza manages to stay crispy, but it does, and it’s delicious." - adrian kane

"Professor Pizza is a take-out and delivery-only spot in the West Loop (though you can eat on the Tetto rooftop when it's nice). Their tavern-style has a thin but durable crust that holds up to toppings, and a garlicky red sauce. We're fans of the sausage and pepper that's piled with mozzarella, sausage, roasted peppers, peppadew, whipped ricotta (along with sauce and parm). We don’t understand how this pizza manages to stay crispy, but it does, and it’s delicious." - adrian kane, john ringor