As a former employee at a great Chicago pizza restaurant for many years, I feel like somewhat of a pizza joint connoisseur. I'm not going to lie, I judge harshly. I want to know if the pizza sauce has the right amount of acidity, I want the ingredients to be farm fresh. I want the sauce, cheese, and toppings to work together in some sort of harmonious pizza symphony. If they don't, I don't bother to come back.
I saw Di Caputo's Pizzeria, 4010 Main St., and was instantly aghast there was a pizzeria just minutes from my house that I hadn't tried. Surely I had all there was to eat in Skokie - how could I have missed this potential hidden gem? I quickly did some research on Yelp, finding that out of 11 reviews almost all were of pleasant surprise. Instantly, I was intrigued and placed an order.
Coming home with two pizzas and an appetizer, my brother George saw the unfamiliar brown cardboard box and became naturally inquisitive. Just as shocked as I was that we hadn't heard of Di Caputo's (he feels like he's a pizza expert too - but everyone in my family knows who the real pizza authority is), we sat down together to critique. I had opted for the Margherita pizza with fresh basil as well as a pepperoni and veggie combination pizza. Offering an online coupon for a $5 appetizer with an order of $25 or more, I ordered bruschetta. I was immediately pleased to see it come atop light and crisp garlic bread with a light sprinkling of fresh melted mozzarella, just the way I like it. Like many Yelpers before us, we were both pleasantly surprised.
Formerly Luigi's (and under new ownership), Di Caputo's has been serving the Skokie community with their collection of specialty and gourmet thin crust pizzas for nearly a year. Fresh pizza isn't all the place has to offer though, as the menu has a collection of sandwiches, ranging from Italian grinders to panini's, as well as antipasto salads and traditional Italian appetizers, like calamari. They even offer a homemade tiramisu for dessert. As further incentive to join the clan of Caputo, bring a few beers or a bottle of wine as the spot boasts a no corkage fee BYOB policy and a patio to boot.
Italian brothers Dominic, Frankie, and Lenny Caputo traded their hard hats for aprons when they turned into pizza entrepreneurs after a long run in the construction business. The Caputo brothers claimed their mother's excellent cooking to be the catalyst for their Italian restaurant venture, and as Frankie put it, "This is something we've wanted to do for a long time".