Americanizing Neapolitan-style pizza, Coalfire, as the name suggests, cooks their pies in an 800-degree oven heated by coal instead of the traditional wood. Even though the city is known for deep dish, this Noble Square is quite popular with locals who love the thin crust. By cooking each pie so quickly, the dough doesn't have time to dry out, making the crust chewy. Pizzas range from the classic margherita to the fiorentino, which is topped with mozzarella, hot calabrese salami, and roasted red peppers. Although pies can be made-to-order, more than three toppings might cause the pizza to get soggy.