7 Illinois Pizzerias Locals Claim Taste Just Like Naples

Illinois is often linked with deep-dish, but locals know the state has more to offer. Across Chicago and smaller cities, a handful of pizzerias aim for Neapolitan style: thin crusts, soft centers, wood-fired ovens, and simple toppings. I looked for spots where diners and critics alike say the taste is close to Naples. Here are some of the standouts.

1. Spacca Napoli (Chicago)

Walking into Spacca Napoli, you can hear the gentle hum of conversation and see the wood-fired oven radiating heat in the open kitchen. The owner, who trained in Naples, brings a personal touch to every pie, and locals often mention that the crust’s leopard spots and airy texture stand out among the city’s options.

The Margherita here is a popular choice, not just for its balanced sauce and creamy mozzarella, but because diners say it feels like a bite of Naples in Illinois. I also noticed regulars raving about the marinara, which keeps things simple yet full of flavor. Each pizza is soft in the middle, with a tender chew that’s different from typical Chicago fare.

If you ask around, you’ll hear that Spacca Napoli’s commitment to tradition is more than marketing. The flour, tomatoes, and even the oven were carefully selected for authenticity. For anyone curious about Neapolitan style, this is where I send friends who want to taste the heart of Italy without leaving Illinois.

2. Nella Pizza e Pasta (Chicago)

Some pizzerias tell their story before you even walk in. Nella Pizza e Pasta is one of those places, thanks to its founder, Nella Grassano, who grew up in Naples and brought her culinary roots to Illinois. She lets the dough ferment for more than 24 hours, it’s a detail that fans say makes her crust uniquely light and digestible.

The oven here is a showstopper, reaching temperatures that bake each pizza in under two minutes. You’ll smell the difference before you taste it. People love the Margherita, but I also overheard tables comparing the subtle flavor of the bianca and the zesty punch of the diavola.

For me, the real highlight is the pride locals take in having a true Neapolitan spot in Hyde Park. With every visit, I get the sense that Nella Pizza e Pasta isn’t just about food; it’s about bringing a piece of Naples to Illinois, one pizza at a time.

3. Forno Rosso Pizzeria Napoletana (Chicago & West Loop)

The only thing more impressive than Forno Rosso’s crust is its official certification from the Associazione Verace Pizza Napoletana. You’ll notice the AVPN plaque right as you walk in, a sign the pizzeria follows strict Neapolitan standards. The dough here rises for days, and the oven’s heat brings out a gentle char and pillowy texture.

I’ve seen pizza fans from all over Illinois gather here, eager to compare Margheritas and sample pies topped with prosciutto or mushrooms. The toppings are intentionally light, never overwhelming the crust or sauce. It’s a place where the details truly matter, down to the last basil leaf.

The West Loop location buzzes at dinner, and every pie is crafted with careful attention to Naples’ tradition. If your idea of the perfect pizza includes chewy edges and subtle smoke, Forno Rosso is a must-try in Illinois. It’s as close as you can get to a Neapolitan experience without a plane ticket.

4. Coalfire Pizza (Chicago)

Not every Neapolitan-inspired pizza in Illinois comes from a wood oven. Coalfire sets itself apart with its coal-fired approach, which gives each pie a bold, smoky edge. The result? Crusts that are thin, crisp, and covered in blistered spots that remind many of southern Italy, even if the rules are bent a bit.

The menu stays focused on simplicity, think fresh mozzarella, spicy sausage, and tangy tomato sauce. Locals appreciate the restraint, noting that the toppings never drown out the flavor of the crust. The restaurant feels modern but relaxed, making it a comfortable spot to try something different.

I’ve seen regulars order the same combinations week after week, often mentioning how the texture and char set Coalfire apart. While it’s not textbook Neapolitan, it’s a Chicago favorite for anyone who appreciates a creative take on Italian traditions in the state.

5. La Crosta Woodfire Pizzeria Italiana (Chicago)

La Crosta is the sort of place where neighbors greet each other over slices, and the scent of wood smoke hangs in the air. Their wood-burning oven blazes bright, baking pies with crusts that are chewy yet delicately crisp. San Marzano tomatoes and buffalo mozzarella often headline the topping list, a nod to southern Italy’s best ingredients.

Fans here love the attention to detail. Each pie arrives with a touch of char, a balance of sauce to cheese, and enough heft to satisfy, but never overwhelm. I’ve had regulars tell me this is the spot that makes them nostalgic for meals in Naples.

If you ask for recommendations, you’ll hear a range of favorites, from classic Margheritas to seasonal specials. For anyone exploring the neighborhood’s food scene, La Crosta offers a warm, accessible introduction to authentic Neapolitan pizza in Illinois.

6. Coda di Volpe (Chicago)

Coda di Volpe brings certified Neapolitan pizza to Chicago’s Southport Corridor. Dough uses finely milled 00 flour, slow fermentation, and a Stefano Ferrara wood-fired oven running near 900°F for a 60–90-second bake. The result is a soft center, airy cornicione, and light leopard charring that reads classic Naples.

The Margherita shows the balance, bright tomato, fior di latte, basil, while the marinara pares back further to spotlight the crust. Toppings stay restrained and seasonal, never burying the dough. The room is relaxed; you can watch pies move from bench to peel to oven in a tight rhythm.

If you’re chasing true Neapolitan technique in Illinois, this is a reliable benchmark, backed by AVPN certification.

7. Pizzeria Antica (Champaign)

Downtown Champaign pizza doesn’t always get the spotlight, but Pizzeria Antica quietly earns it. The team keeps the focus on dough: fine 00 flour, a long ferment, and a blistering wood-fired bake around 900°F. The result is a leopard-spotted cornicione with a gentle chew and a clean, wheaty aroma.

The menu stays restrained. A Margherita, tomato, mozzarella, basil, shows the balance and heat-kissed texture they aim for; the marinara is even simpler and just as telling. Toppings never bury the crust or sauce.

The room feels relaxed and unpretentious. Staff are happy to talk process, families fill the tables, and first-timers tend to become regulars. If you’re after true Neapolitan character in central Illinois, this is a clear detour-worthy stop.