Steve stays in Chicago this week, to talk to the man behind his favorite deep-dish pizza: Rich Labriola. In 1993, he opened Labriola Baking, an artisan commercial bakery, which at one point sold bread to many of Chicago’s best restaurants. In 2013, he launched Labriola just off of Michigan Avenue, re-engineering the traditional Chicago deep-dish in a number of significant ways. His caramelized cheese “frico” along the perimeter, is reminiscent of Pequod’s and Burt’s – two beloved brands from the Chicago suburbs.
An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his family bakery’s traditional bread recipes. Since his arrival to Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of celebrities and pizza lovers.