Located on a stretch of Cortland just past the expressway, this Bucktown pizzeria serves pies with a thin, whole-wheat, cornmeal-bottomed crust, with house-made pizza sauce and sausage, cooked in an old-school revolving oven. Pies at the fast-casual, takeout-focused spot will top out at 12 inches in diameter. "When you order a 14- or 16-inch pizza, the centers are always very sloppy," owner Bobby Paladino says. "By the time you get to the center, it's stuck to the plate. I think 12-inch comes out, crustwise, the best."
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Pizza House 1647
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