This article was inspired by content originally published on LincolnSquare.org
Introduction
At the heart of Lincoln Square, where the scent of wood-fired crust lingers in the air and every pie tells a story, Spacca Napoli Pizzeria has once again claimed its throne. Named “Chicago’s Best Pizza” in a city brimming with icons, this win is not just culinary it’s deeply personal.
Owner Jon Goldsmith accepted the honor while quietly fighting his most difficult battle yet: cancer. As Spacca Napoli celebrated its 19th year serving award-winning Neapolitan pies, its founder was undergoing chemotherapy. And yet, the ovens stayed hot, the dough kept rising, and the pizzas? Better than ever.
🍕 Passion Baked into Every Crust
Spacca Napoli has long been synonymous with authenticity, bringing the soul of Naples to the Midwest. Their pies, kissed by fire in a hand-built wood-burning oven, embody the strict principles of vera pizza napoletana thin crusts, fresh mozzarella, San Marzano tomatoes, and just the right char.
Enthusiasts who dream of mastering this style at home can elevate their pizza game with:
- A certified portable wood-fired oven designed for Neapolitan-style pizzas.
- A pizza dough proofing box to replicate professional fermentation.
- Double-zero flour and imported San Marzano tomatoes for the real deal flavor.
Want to go deeper? A Neapolitan pizza masterclass cookbook offers insights from the best pizzaioli in Italy.
🧑🍳 Pizza Pro Tip for Shop Owners
Goldsmith’s journey speaks volumes to pizzeria owners. Even amid personal trials, Spacca Napoli maintained impeccable standards thanks to an empowered team and deeply ingrained culture.
Takeaway for shop owners:
Invest in staff development and brand consistency. With proper training and the right tools, your business can thrive even when you’re not behind the peel.
Consider:
- A commercial dough mixer to reduce prep time without sacrificing quality.
- Reliable POS systems for pizzerias to keep orders moving during high-volume periods.
- Team training resources focused on Neapolitan-style service and standards.
🍽️ Suppliers: The Demand for Authenticity is Rising
Spacca Napoli’s award underscores a growing market trend: consumers want real pizza. That means high-quality, traceable ingredients and artisan tools.
For suppliers, the implication is clear support restaurants aiming for heritage-based offerings by:
- Stocking premium Italian imports (Caputo flour, fior di latte, buffalo mozzarella).
- Providing detailed origin stories with ingredient shipments.
- Offering bundle pricing on authentic pizza ovens and cooking tools for new operators.
Want to lead the supply chain in quality? Explore curated bulk artisan ingredient kits.
❤️ A Story of Grit and Why It Resonates
Goldsmith’s fight with cancer didn’t deter the mission of Spacca Napoli it deepened it. While many knew the pizzas were good, few realized the personal strength baked into every crust.
The restaurant remained open. Service remained precise. Community support poured in. And in a pizza world often dominated by gimmicks, Spacca Napoli’s strength was and is its purity of purpose.
In an exclusive (hypothetical) comment for Pizza Magazine, a fellow Chicago pizzaiolo noted:
“Jon didn’t just build a business he built a culture of excellence. Even when he couldn’t be there, his values were. That’s rare.”
Final Slice
As the pizza world evolves with trends like Detroit-style crusts and wild toppings, Spacca Napoli reminds us of the enduring power of tradition. Their 2025 “Best Pizza in Chicago” win is a testament to resilience, authenticity, and the people behind the pies.
For enthusiasts looking to cook with passion, for suppliers ready to meet the demand for artisan quality, and for shop owners striving to build something timeless Spacca Napoli offers the blueprint.
Affiliate Disclosure:This article was inspired by content originally published on LincolnSquare.org by Alex V. Hernandez. This article contains affiliate links, which means Pizza Magazine may earn a commission if you make a purchase through them.
