Bill Daley

"So it has been something of a culinary relief to note all the joints popping up with thin-crust pies cooked in an authentic Italian style. There's Spacca Napoli, among many others, offering great thin-crust pizzas."

Serious Eats

"The charred crust at Spacca Napoli is consistently beautiful with a slightly crisp outer shell on the end crust, but not very much. It's a delicious piece of bread, and it's about as good as pizza crusts get."

Amy Cavanaugh

"The hand-formed crust is paper-thin at the center and thicker toward the edges and has the unmistakable chew of a true Neapolitan pie."

Maggie Schafer

"With ridiculously fresh ingredients and super thin crust, you’ll learn that getting a taste of Italy isn’t quite as bad for you as you thought."

Brett Hickman

"Using the best possible ingredients (pecorino grand cru, San Marzano tomatoes), and taking great care with his dough, Goldsmith’s Ravenswood pizza restaurant is rightfully well revered."

Jon Graef

"Without the crust, pizza-lovers have nothing. And so, the crust at Ravenswood mainstay Spacca Napoli serves as a soft but strong foundation for more delicate, refined ingredients like arugula and prosciutto to do their thing."

Jeffy Mai

"The blistered, thin crust pies are made with traditional red sauce or olive oil while fresh, quality ingredients like prosciutto, Italian sausage, spicy salami and arugula pay tribute to Italy."