Bob’s Pizza - the independent pizza chain that produces “Pilsen-style pizza” with dough made with Old Style beer - will open its fourth location inside Recess (838 W. Kinzie St.) in the West Loop May 3.
Guests can order all of the Bob’s Pizza 16-inch specialty pizzas, build-your-own 16-inch pizzas with 20+ topping options, and Bob’s Pizza slices inside Recess.
The Bob’s Pizza carryout and delivery menu for the West Loop location inside Recess features 16-inch specialty pizzas, build-your-own 16-inch pizzas with 20+ topping options, two salads (Shaved Brussels Sprouts & Arugula and Garden), Baked Parmesan Bread, and housemade Oatmeal Cream Pies.
Prior to the West Loop opening inside Recess, Bob’s Pizza quietly opened three other locations (Pilsen, Old Town, and Evanston) since 2019.
Bob’s Pizza executive chef/partner Matt Wilde previously cooked at fine dining restaurants in the Twin Cities, trained in France, and was most recently executive chef at Hubbard Inn and Joy District in Chicago.
Wilde created “Pilsen-style pizza” using Chicago favorite Old Style beer in its pizza dough recipe instead of water.
The Old Style beer is mixed with 00 flour, active yeast, and a secret spice blend. The dough is then hand-stretched and finished with applicable toppings, sauce, and a proprietary cheese blend (mozzarella, Parmesan, and Swiss) on most pies before being quick-fired in pizza ovens.
The finished product is a 16-inch pizza that serves two to three guests. Pilsen-style pizza is similar in sturdiness and thickness to New York-style pizza while also showcasing Neapolitan-style pizza’s puffy crust.
Every Bob’s Pizza offering (build-your-own and specialty pizzas) is finished with Wilde’s touches of sea salt, cracked black pepper and herbs after they emerge from the pizza ovens.
Bob’s signature specialty is its “Pickle Pizza” that consists of a garlic cream base topped with mortadella slices, its signature cheese blend, sliced pickles, and fresh dill.
Other specialty pizzas include the “Spinach Pesto & Stracciatella” (prosciutto, sun-dried tomatoes, and baby arugula); “Korean BBQ Chicken Pizza” (roasted chicken thigh, creamy apple BBQ sauce, basil, scallions, and house kimchi); and “Wild Mushroom” (onions, brie, garlic cream, house cheese blend, and white balsamic).
Bob’s “Margherita” is topped with vine-ripened tomatoes, stracciatella cheese, fresh basil, and white balsamic; its “Sausage” utilizes locally-sourced Italian sausage and is topped with lemon-forward pickled onions; and its “Pepperoni” is adorned with fresh basil.
Bob’s Pizza - the independent pizza chain that produces “Pilsen-style pizza” with dough made with Old Style beer - will open its fourth location inside Recess (838 W. Kinzie St.) in the West Loop May 3.
Guests can order all of the Bob’s Pizza 16-inch specialty pizzas, build-your-own 16-inch pizzas with 20+ topping options, and Bob’s Pizza slices inside Recess.
The Bob’s Pizza carryout and delivery menu for the West Loop location inside Recess features 16-inch specialty pizzas, build-your-own 16-inch pizzas with 20+ topping options, two salads (Shaved Brussels Sprouts & Arugula and Garden), Baked Parmesan Bread, and housemade Oatmeal Cream Pies.
Prior to the West Loop opening inside Recess, Bob’s Pizza quietly opened three other locations (Pilsen, Old Town, and Evanston) since 2019.
Bob’s Pizza executive chef/partner Matt Wilde previously cooked at fine dining restaurants in the Twin Cities, trained in France, and was most recently executive chef at Hubbard Inn and Joy District in Chicago.
Wilde created “Pilsen-style pizza” using Chicago favorite Old Style beer in its pizza dough recipe instead of water.
The Old Style beer is mixed with 00 flour, active yeast, and a secret spice blend. The dough is then hand-stretched and finished with applicable toppings, sauce, and a proprietary cheese blend (mozzarella, Parmesan, and Swiss) on most pies before being quick-fired in pizza ovens.
The finished product is a 16-inch pizza that serves two to three guests. Pilsen-style pizza is similar in sturdiness and thickness to New York-style pizza while also showcasing Neapolitan-style pizza’s puffy crust.
Every Bob’s Pizza offering (build-your-own and specialty pizzas) is finished with Wilde’s touches of sea salt, cracked black pepper and herbs after they emerge from the pizza ovens.
Bob’s signature specialty is its “Pickle Pizza” that consists of a garlic cream base topped with mortadella slices, its signature cheese blend, sliced pickles, and fresh dill.
Other specialty pizzas include the “Spinach Pesto & Stracciatella” (prosciutto, sun-dried tomatoes, and baby arugula); “Korean BBQ Chicken Pizza” (roasted chicken thigh, creamy apple BBQ sauce, basil, scallions, and house kimchi); and “Wild Mushroom” (onions, brie, garlic cream, house cheese blend, and white balsamic).
Bob’s “Margherita” is topped with vine-ripened tomatoes, stracciatella cheese, fresh basil, and white balsamic; its “Sausage” utilizes locally-sourced Italian sausage and is topped with lemon-forward pickled onions; and its “Pepperoni” is adorned with fresh basil.
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