Neapolitan-style pies might get overlooked by the deep-dish big names in Chicago, but Spacca Napoli is the place to go for authentic pizza made the Naples way. Owner Jonathan Goldsmith did intense research on the art of pizza-making in Italy, and this Ravenswood pizzeria is proof that he's perfected his craft. Spacca Napoli uses the best possible ingredients (pecorino grand cru, San Marzano tomatoes) and tends dough daily. The simple menu is split into three categories: antipasti, pizza, and dessert. It's hard to choose just one pizza on the menu, but the simple Bufalina is a must.