Welcome to Flour & Stone, Streeterville's newest pizza joint, bringing Brooklyn-style pizza to Chicago. These hand-pressed pies are baked for about five minutes in a 600-plus degree gas-fired ceramic oven that looks a lot like an igloo¿and essentially acts as "a big pizza stone," manager Jennifer Barozzini said. Each pie is ringed with a substantial "handle" of crust that's puffier and chewier than a traditional New York slice. It has enough body that it doesn't flop over when you pick up a piece, so there's no need to fold it. The 13-inch diameter results in a six-slice pizza that's satisfyingly split between two people when paired with one of two salads (romaine or chopped, $7.50). Read the full review at RedEye.
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