Pie Hole Pizza

Pie Hole Pizza

The Wife and I were in Boystown last night and stopped by the most excellently named Pie Hole for some ‘za.

Oblivious to the current trend for Neapolitan or Roman varieties, the stuff served here is a throwback to around the early 80s when we all discovered you could put lots of stuff besides sausage and cheese on a pizza pie. The crust is crunchy, though not very thin, and most of the pies have goat cheese on top, which I like, for its airy wisp of barnyard funk, beautiful white texture, and lack of oiliness, which I think is the downfall of many American-type pizzas. Pies are of the somewhat “overloaded” variety (which has its place – though an increasingly crowded-out place – on the pizza spectrum), and even small pies are party-sized and would make a decent single-serving feed for all but the biggest bear.

One signal advantage of this place is that they deliver (currently for no charge) until late -- 2:30 AM on weekends – making them a good apres-barhop/pre-dawn choice if you live, or are just staying crashing, nearby. (It held up very well when reheated for breakfast).

Pie Hole Pizza
737 West Roscoe
773.525.8888

David “Still Mourning the Loss of La Mere Vipere” Hammond

Despite living nearby, I actually just had Pie Hole for the first time a couple weeks ago. I have to say, I was a bit disappointed. I love the free garlic and free basil topping gimmick, and the rest of the toppings were great, but the sauce is just not that good.

Rather than a fresh tomatoey taste, it's kind of sour and tastes a bit like sauce that's gone bad. Others may enjoy it, though...I admit that I don't really care for much sauce at all on a pizza. Ideally, I just have crushed fresh tomatoes.

Anyway, the point of my post is to say that, for those who like east coast-style pizza rather than either of the two indigenous Chicago styles (deep dish or super-thin cracker crust charred), this place is a viable option. I'll probably order again, actually.

GardenofEatin wrote: I love the free garlic and free basil topping gimmick, and the rest of the toppings were great, but the sauce is just not that good.

Rather than a fresh tomatoey taste, it's kind of sour and tastes a bit like sauce that's gone bad. Others may enjoy it, though...I admit that I don't really care for much sauce at all on a pizza. Ideally, I just have crushed fresh tomatoes.

The free garlic and basil is a gimmick, and I think the motive might be to encourage people to have their pizza made the way they want it, to make it "their own."

The pizza we had featured sauce applied rather sparingly, and I did notice some crushed tomato here and there, but I think it's very possible that different pizza chefs here may do it a little differently.

Hammond

We stopped by for the first time after strolling the Broadway "Festival of the Arts" (or whatever) today, and I had a slice with goat cheese and anchovies that I enjoyed. Liked the crust with the slight burntness to it, liked the sauce, and thought the flavors came together well.