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Restaurants & Bars 11

Pizza D.O.C.

Sweet Willie | Nov 20, 200308:21 PM

Pizza D.O.C. was shown on the WTTW show “Check Please” a while ago. I became quite excited to try this place when on the show the host mentioned that the oven came from Italy. I had had pizza in an Italian brick oven in New York City at a place called Little Frankies. The pizza at Little Frankies was a revelation to me. The extremely thin crust, the tart, Italian spiced sauce, just great. Here is the review I wrote of Little Frankies

[Quote] Little Frankie's' Pizza in lower Manhattan (village?), on Second Avenue between 5th and 6th. Oven is made of bricks imported from Italy. The oven was built by 3rd generation oven builder from Naples, Italy. Opens at 11:30am till at least 9pm.

Had two pizzas that I VERY VERY much enjoyed.

Margherita - just a roasted tomato sauce w/garlic, no cheese, very thin crust w/crunch. The tomato sauce was heavenly, almost had a smoke flavor to it.

Traditional - same incredible sauce, w/a light touch of cheese, nothing like a typical cheese drenched pizza. This was very good, but I really enjoyed the Margherita.[/Quote]

Went this evening to Pizza D.O.C., spur of the moment with a friend of mine. We both had a pizza. My bud had the Pizza Bascaiola and I a Margherita pizza w/no cheese as that is the way I had had it at Little Frankies.

What a disappointment on numerous counts.

First the mushrooms used were canned buttons. Canned?!?! Unforgivable in both our books.

Crust? Sure at the very edge of the pizza, but most of the “crust” seemed to be a soft, mushy uncooked mess of dough on both pizzas.

Sausage was mediocre, kind of a Domino’s processed sausage taste to it.

Sauce was unmemorable, nothing at all like my memory of Little Frankies.

I know the bar I had set in my mind was quite high for Pizza D.O.C. and I realistically was expecting D.O.C. to fall short, but only barely, not to the pits like I experienced.

Pizza D.O.C.
2251 W. Lawrence Ave (just east of Western Ave)

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