22-year-old owner and chef Ambrose Erkenswick cooks his crispy thin crust pizzas in the wood fired brick oven at this new pizzeria on the near West side. The dough is made in-house with organic flour, and the sauce, mozzeralla and ricotta are also all house-made in small batches.
|Venue name:||Pizzeria del Mercato||Contact:|
1154 W Fulton Market
|Cross street:||between Racine Ave and May St|
|Opening hours:||Lunch, Dinner (Closed Sun)|
|Transport:||El stop: Green, Pink to Morgan. Bus: 20, 65.|
|Price:||Average pizza: $13|
|Do you own this business?|