Elio Pizza on Fire

The story

Crafted with passion, served with love

The Pizza, Done the Right Way

ABC's Hungry Hound put it plainly: "Many places claim to make Neapolitan pizza, but few go the extra mile to do it the right way." At Elio Pizza on Fire in Addison, just outside Chicago, pizzaiolo Elio Bartolotta takes what the same review called "a pretty old school approach" — a custom-made, wood-burning brick oven, handmade dough, and a philosophy that comes down to three things: dough, sauce, and cheese. That focus has earned the spot recognition from Gambero Rosso, Italy's most authoritative food guide, a notable distinction for a suburban pizza counter in Illinois.

What Comes Out of That Oven

The pizza menu divides into Pizza Rossa and Pizza Bianca, and the range is serious. On the red side, classics like the Margherita — fresh plum tomato, fresh basil, fresh mozzarella, EVOO — sit alongside more assertive options: the Vesuvio with 'Nduja Calabrese, portobello mushrooms, and olives; the Crudo topped with prosciutto parma, seasoned arugula, cherry tomato, and buffalo mozzarella; and the Colosseo, built on guanciale, fresh mozzarella, pecorino romano, black pepper, and oregano. The Bufalina and Napoletana both feature buffalo mozzarella for those who want no compromise on the cheese. White pizzas — bianca — include the spare Biancaneve (basil, garlic, oregano, fresh mozzarella) and the Primavera with arugula, cherry tomato, and grana flakes.

Beyond the Pizza

The kitchen doesn't stop at pies. Antipasti range from a Caprese and handmade meatballs in San Marzano tomato sauce over fresh polenta, to an Eggplant Caprese — parmigiano-breaded, stuffed with buffalo mozzarella, finished with balsamic glaze. Bruschetta comes in nearly a dozen variations, and a full lineup of artisan panini — including the Palermo with prosciutto parma, arugula, and parmigiano flakes — rounds out a menu that takes Italian tradition seriously at every course. Panzerotti, salads, and desserts complete the picture for lunch, dinner, or takeaway.

A Straightforward Place With Serious Credentials

Elio Pizza on Fire doesn't dress itself up. The menu is the statement — wide enough to satisfy a table with different tastes, focused enough that Neapolitan pizza remains the clear center of gravity. The Gambero Rosso recognition confirms what regulars in the Chicago area already know: this is wood-fired pizza made with conviction, not approximation.