Sunday Brunch: Forno Rosso Pizzeria

CHICAGO — Nick Nitti, the owner of Forno Rosso Pizzeria, visited to WGN News to share two pizza recipes.

1. Caputo Cup Winner Pizza- Datterino, basil, mozzarella di bufala, pomodoro del piennolo, evo.
2. Tartufo Pizza- Black truffle cream, sausage, porcini mushrooms, fior di latte, basil, truffle oil.
3.  Dough Recipe- 1.65 kilo of "00 Caputo" flour, 1 liter of room temperature water, 1 gram of fresh yeast, 50 grams of sea salt- 9 oz dough balls.
Forno Rosso Pizzeria
3719 N Harlem Ave.
1048 W Randolph St.
fornorossopizzeria.com
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